CN104286809A - Preparation method for fruit and vegetable flavored seafood seasoning - Google Patents
Preparation method for fruit and vegetable flavored seafood seasoning Download PDFInfo
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- CN104286809A CN104286809A CN201410582222.9A CN201410582222A CN104286809A CN 104286809 A CN104286809 A CN 104286809A CN 201410582222 A CN201410582222 A CN 201410582222A CN 104286809 A CN104286809 A CN 104286809A
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 43
- 235000014102 seafood Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 42
- 235000019634 flavors Nutrition 0.000 claims abstract description 42
- 239000007788 liquid Substances 0.000 claims abstract description 25
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 23
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 238000003756 stirring Methods 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000001914 filtration Methods 0.000 claims abstract description 19
- 108090000790 Enzymes Proteins 0.000 claims abstract description 18
- 102000004190 Enzymes Human genes 0.000 claims abstract description 18
- 238000004140 cleaning Methods 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 238000006243 chemical reaction Methods 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 8
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical class [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000004744 fabric Substances 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 8
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 8
- 238000001694 spray drying Methods 0.000 claims abstract description 7
- 210000004712 air sac Anatomy 0.000 claims description 78
- 238000000034 method Methods 0.000 claims description 50
- 235000013409 condiments Nutrition 0.000 claims description 28
- 239000012530 fluid Substances 0.000 claims description 20
- 238000001035 drying Methods 0.000 claims description 18
- 229940088598 enzyme Drugs 0.000 claims description 16
- 108090000526 Papain Proteins 0.000 claims description 13
- 239000004365 Protease Substances 0.000 claims description 13
- 229940055729 papain Drugs 0.000 claims description 13
- 235000019834 papain Nutrition 0.000 claims description 13
- 241000238631 Hexapoda Species 0.000 claims description 12
- 241000607479 Yersinia pestis Species 0.000 claims description 12
- 239000003651 drinking water Substances 0.000 claims description 12
- 235000020188 drinking water Nutrition 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 241000234282 Allium Species 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 8
- 244000000626 Daucus carota Species 0.000 claims description 8
- 235000002767 Daucus carota Nutrition 0.000 claims description 8
- 239000004278 EU approved seasoning Substances 0.000 claims description 8
- 241000220324 Pyrus Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000004611 garlic Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 235000021017 pears Nutrition 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 239000002773 nucleotide Substances 0.000 claims description 7
- 125000003729 nucleotide group Chemical group 0.000 claims description 7
- 235000013311 vegetables Nutrition 0.000 claims description 7
- 238000005352 clarification Methods 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 238000005360 mashing Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 2
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- 238000005516 engineering process Methods 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000010009 beating Methods 0.000 abstract description 2
- 230000000415 inactivating effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 230000009182 swimming Effects 0.000 abstract 1
- 238000009210 therapy by ultrasound Methods 0.000 abstract 1
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- 235000011430 Malus pumila Nutrition 0.000 description 7
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- 235000013599 spices Nutrition 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000009776 industrial production Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000220225 Malus Species 0.000 description 2
- -1 ange Species 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
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- 238000002372 labelling Methods 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
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- 238000006731 degradation reaction Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a preparation method for a fruit and vegetable flavored seafood seasoning. The preparation method comprises the following steps: selecting dry swimming bladders as a raw material, carrying out the ultrasonic treatment after cleaning, crushing and soaking, adding in papayotin for enzyme-controlled enzymolysis after beating, adding in activated carbon for carbon removing after enzyme inactivating, and filtering through a filtering cloth to obtain an enzymolytic filtering solution; selecting fruits and vegetables to be cut into pieces, adding water in a reaction kettle, heating, extracting, and carrying out centrifugal filtration to obtain a fruit and vegetable extracting solution; mixing the enzymolytic filtering solution and the fruit and vegetable extracting solution, adding in monosodium glutamate, salt, disodium nucleotide and potassium sorbate, dissolving and uniformly stirring to obtain a seasoning solution; subpacking the seasoning solution into bottles to obtain the finished liquid fruit and vegetable flavored seafood seasoning, or carrying out spray drying on the seasoning solution to obtain the powdery fruit and vegetable flavored seafood seasoning. The preparation method is reasonable in technology, controllable in operation, short in preparation time and suitable for industrialized production; the prepared fruit and vegetable flavored seafood seasoning is rich in fruit and vegetable flavor, delicious in seafood taste, abundant in nutritions and easy to digest and absorb by a human body.
Description
Technical field
The present invention relates to flavoring or fumet or seasoning matter, especially a kind of preparation method of fruit-vegetable flavor seafood condiment.
Background technology
Flavoring, also claims seasoning matter, refers to and is used to add the food composition being used for improving taste in other foods on a small quantity.Divide from technological means, mostly be natural flavouring, such as: salt, soya-bean oil, sugar, anise; Now the multiplex purpose compound flavour enhancer material of compatriots, such as: monosodium glutamate, chickens' extract, chicken powder.But all there is the deficiency that taste is single, nutrition is few in existing flavoring.
Along with the raising of people's living standard, require more and more exquisite to the taste of food, flavouring containing abundanter nutritional labeling is liked by people, provides a kind of taste is full, nutritious, local flavor is given prominence to fruit-vegetable flavor seafood condiment to be the tight demand of numerous people.
Summary of the invention
In order to overcome the deficiency that existing flavoring taste is single, nutrition is few, the invention provides the preparation method of fruit-vegetable flavor seafood condiment of a kind of rational technology, easy and simple to handle, science of selecting materials; Adopt the fruit-vegetable flavor seafood condiment produced of the method not only fruit-vegetable flavor give prominence to, and there is the fresh perfume (or spice) of seafood, its natural sense be strong, fragrance is abundant, nutritious.
The technical solution adopted for the present invention to solve the technical problems is: a kind of preparation method of fruit-vegetable flavor seafood condiment, is characterized in that: through following process steps:
(1), the choosing and process of raw material
Choosing without insect pest, without the drying air bladder gone mouldy is raw material, carries out conventional break process after cleaning, for subsequent use;
Select high-quality, without insect pest fruits and vegetables, carry out the conventional pretreatment comprising peeling, stoning, be cut into small pieces after cleaning, for subsequent use;
(2), immersion, ultrasonic wave process
Adopt drinking water to soak 5 ~ 50 minutes in the drying air bladder after break process in step (1), pull out, drain well, ultrasonic wave process 10 ~ 80 minutes; Wherein, the consumption of described drinking water is 3 ~ 8 times of drying air bladder weight; Described ultrasonic intensity controls at 700 ~ 800 watts/liter;
(3), slurrying
The air bladder taken in step (2) after ultrasonic wave process is sent into tissue mashing machine, then is added the water of air bladder weight 10 ~ 60 times, and control rotating speed is 8000rpm ~ 16000rpm, carries out smashing to pieces, pulling an oar process 5 ~ 10 minutes, obtained air bladder slurries;
(4), enzymolysis
Take air bladder slurries obtained in step (3), regulate Ph value 5.0 ~ 8.0, under control temperature 40 DEG C ~ 60 DEG C conditions, add papain, constant temperature enzymolysis 1 ~ 10 hour, obtained air bladder enzymolysis liquid; Wherein, the use enzyme amount of described papain is 1 ~ 4% of air bladder dry weight;
(5) go out enzyme
Air bladder enzymolysis liquid obtained in step (4) is heated to 80 ~ 100 DEG C of ferment treatment 10 ~ 45 minutes of carrying out going out, obtains the air bladder enzymolysis liquid of enzyme-deactivating;
(6) carbon takes off, filters
Active carbon air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) being added its weight 1 ~ 5% carries out the de-clarification of carbon, then carries out filter-cloth filtering, obtains enzymolysis filtered fluid;
(7) the producing of fruits and vegetables extract
Weigh step (1) fruit, the vegetables fritter prepared, send in reactor in proportion, add water and stir, heat up boil, stirring reaction 10 ~ 20 minutes, stop heating, be cooled to room temperature, centrifugal filtration, obtain fruits and vegetables extract; Wherein, in the raw material producing fruits and vegetables extract, the percentage by weight of described fruit is 15 ~ 20%, vegetables are 15 ~ 20%, and surplus is water, and the percentage by weight sum of each component is 100%;
(8) allocate
The fruits and vegetables extract that the enzymolysis filtered fluid of the middle gained of weighing step (6), step (7) obtain is after the ratio mixing of 3 ~ 5:1, then add the monosodium glutamate of enzymolysis filtered fluid and fruits and vegetables extract mixed weight 1 ~ 3%, 5 ~ 25% salt, the flavour nucleotide disodium of 0.1 ~ 0.3%, the potassium sorbate of 0.05 ~ 0.99%, dissolve and stir, obtaining baste;
(9) finished product
By the baste obtained in step (8), bottle, then carry out sterilization treatment by predetermined weight, wherein, it is 100 ~ 135 DEG C that sterilising temp controls, and sterilization time 1 ~ 20min, namely obtains aqueous fruit-vegetable flavor seafood condiment finished product after cooling;
Or carry out spraying dry by the baste obtained in step (8) feeding spray dryer, obtained powdery seasonings; Wherein, spray drying condition is: inlet temperature is 200 ~ 230 DEG C, and outlet temperature is 82 ~ 85 DEG C, and atomizing disk rotating speed is located at 48Hz, and in tower, negative pressure is at 8 ~ 10Pa; Powdery seasonings is packed by predetermined weight, obtains powdery fruit-vegetable flavor seafood condiment finished product.
Described vegetables comprise one or more the combination in carrot, onion, ginger, garlic.
Described fruit comprises one or more the combination in apple, orange, pears, date.
The present invention is that to choose dry air bladder be raw material, carries out ultrasonic wave process through cleaning, broken, bubble after sending out, then after making beating, adds papain carry out control enzyme enzymolysis, and adding active carbon after enzyme-deactivating, to carry out carbon de-, and filter-cloth filtering, obtains enzymolysis filtered fluid; Choose fruit, vegetables are cut into small pieces the heating extraction that adds water in a kettle., centrifugal filtration, obtains fruits and vegetables extract; Enzymolysis filtered fluid adds monosodium glutamate, salt, flavour nucleotide disodium, potassium sorbate after mixing with fruits and vegetables extract, dissolve and stir, obtaining baste; This baste sub-bottle packaging obtains aqueous fruit-vegetable flavor seafood condiment finished product or baste is carried out spraying dry and obtains powdery fruit-vegetable flavor seafood condiment.Present invention employs ultrasonic technology and biology enzyme control degradation technology carries out Combined Processing to air bladder, wherein, when ultrasonic wave is propagated in media as well, fuel factor, mechanical effect or cavitation effect can be produced, utilize ultrasonic wave Treatment Effects can break up air bladder tissue and cell membrane, fish maw protein is fully come out, be namely conducive to biology enzyme and protein contacts, thus raising enzymolysis efficiency, the dipping pretreatment time of air bladder can be shortened again; The degraded of biology enzyme to fish maw protein has the selective and selectivity of height, and action condition is gentle, and reaction easily controls.Preparation method rational technology of the present invention, easy and simple to handle, science of selecting materials, is applicable to large-scale industrial production.Not only fruit-vegetable flavor is strong for the fruit-vegetable flavor seafood condiment adopting this preparation method to make, and has the fresh perfume (or spice) of peculiar seafood, and natural sense is strong, and fragrance is abundant, can improve a poor appetite; Meanwhile, fruit-vegetable flavor seafood condiment also retains the nutritional labeling of air bladder, nutritious, and by rich in protein inverted amino acid micromolecular albumen in air bladder, human body absorption easy to digest, is applicable to go with rice or bread, cold and dressed with sauce, the cooking, or the taste that salts down, dips in the occasions such as food and use.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described.
embodiment 1
A preparation method for fruit-vegetable flavor seafood condiment, through following process steps:
(1), the choosing and process of raw material
Choosing without insect pest, without the drying air bladder gone mouldy is raw material, and break process frustillatum after cleaning is for subsequent use;
Select high-quality, without insect pest carrot and apple, date, carry out the conventional pretreatment comprising peeling, stoning, be cut into small pieces after cleaning, for subsequent use;
(2), immersion, ultrasonic wave process
Adopt drinking water to soak 10 minutes in the drying air bladder after break process in step (1), pull out, drain well, ultrasonic wave process 30 minutes; Wherein, the consumption of described drinking water is 5 times of drying air bladder weight; Described ultrasonic intensity controls at 750 watts/liter;
(3), slurrying
The air bladder taken in step (2) after ultrasonic wave process is sent into high-speed tissue mashing machine, then is added the water of air bladder weight 15 times, and control rotating speed is 10000rpm, carries out smashing to pieces, pulling an oar process 5 minutes, obtained air bladder slurries;
(4), enzymolysis
Take air bladder slurries obtained in step (3), regulate Ph value 6.0, add papain under control temperature 50 DEG C of conditions, constant temperature enzymolysis 2 hours, obtained air bladder enzymolysis liquid; Wherein, the use enzyme amount of described papain is 1.7% of air bladder dry weight;
(5) go out enzyme
Air bladder enzymolysis liquid obtained in step (4) is heated to 90 DEG C of ferment treatment 30 minutes of carrying out going out, obtains the air bladder enzymolysis liquid of enzyme-deactivating;
(6) carbon takes off, filters
Active carbon air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) being added its weight 3% carries out the de-clarification of carbon, and then filter-cloth filtering, obtains enzymolysis filtered fluid;
(7) the producing of fruits and vegetables extract
Weigh carrot, apple, date fritter prepared by step (1), send in reactor in proportion, add water and stir, intensification is boiled, stirring reaction 15 minutes, stops heating, is cooled to room temperature, adopt supercentrifuge centrifugal filtration, obtain fruits and vegetables extract; Wherein, in the raw material producing fruits and vegetables extract, the percentage by weight of described apple is 9%, date is 8%, carrot is 17%, and water is 66%;
(8) allocate
The fruits and vegetables extract that the enzymolysis filtered fluid of the middle gained of weighing step (6), step (7) obtain is after the ratio mixing of 4:1, then add the monosodium glutamate of enzymolysis filtered fluid and fruits and vegetables extract mixed weight 2%, 15% salt, the flavour nucleotide disodium of 0.2%, the potassium sorbate of 0.08%, dissolve and stir, obtaining baste;
(9) finished product
The baste obtained in step (8) is sent in press spray drying tower and carries out spraying dry, obtained powdery seasonings; Wherein, spray drying condition is: inlet temperature is 220 DEG C, and outlet temperature is 83 DEG C, and atomizing disk rotating speed is located at 48Hz, and in tower, negative pressure is at 9Pa; Powdery seasonings is packed by 20g/, obtains powdery fruit-vegetable flavor seafood condiment finished product.
The preparation method rational technology of the present embodiment, action condition is gentle, and course of reaction operation is controlled, science of selecting materials, and the time of producing is short, is applicable to large-scale industrial production.The fruit-vegetable flavor seafood condiment fruit-vegetable flavor adopting this preparation method to make is strong, and has the fresh perfume (or spice) of special seafood, and natural sense is strong, and fragrance is abundant, nutritious, human body absorption easy to digest.
embodiment 2
A preparation method for fruit-vegetable flavor seafood condiment, through following process steps:
(1), the choosing and process of raw material
Choosing without insect pest, without the drying air bladder gone mouldy is raw material, carries out conventional break process after cleaning, for subsequent use;
Select high-quality, without insect pest orange, onion and garlic, carry out the conventional pretreatment comprising peeling, stoning, be cut into small pieces after cleaning, for subsequent use;
(2), immersion, ultrasonic wave process
Adopt drinking water to soak 5 minutes in the drying air bladder after break process in step (1), pull out, drain well, ultrasonic wave process 80 minutes; Wherein, the consumption of described drinking water is 3 times of drying air bladder weight; Described ultrasonic intensity controls at 800 watts/liter;
(3), slurrying
The air bladder taken in step (2) after ultrasonic wave process is sent into high-speed tissue mashing machine, then is added the water of air bladder weight 10 times, and control rotating speed is 16000rpm, carries out smashing to pieces, pulling an oar process 5 minutes, obtained air bladder slurries;
(4), enzymolysis
Take air bladder slurries obtained in step (3), regulate Ph value 8.0, add papain under control temperature 40 DEG C of conditions, constant temperature enzymolysis 10 hours, obtained air bladder enzymolysis liquid; Wherein, the use enzyme amount of described papain is 1% of air bladder dry weight;
(5) go out enzyme
Air bladder enzymolysis liquid obtained in step (4) is heated to 100 DEG C of ferment treatment 10 minutes of carrying out going out, obtains the air bladder enzymolysis liquid of enzyme-deactivating;
(6) carbon takes off, filters
Active carbon air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) being added its weight 5% carries out the de-clarification of carbon, and then filter-cloth filtering, obtains enzymolysis filtered fluid;
(7) the producing of fruits and vegetables extract
Weigh orange prepared by step (1), onion, garlic bits, send in reactor in proportion, add water and stir, heat up boil, stirring reaction 10 minutes, stop heating, be cooled to room temperature, supercentrifuge centrifugal filtration, obtain fruits and vegetables extract; Wherein, in the raw material producing fruits and vegetables extract, the percentage by weight of described orange is 15%, onion is 10%, and garlic is 10%, and water is 65%;
(8) allocate
The fruits and vegetables extract that the enzymolysis filtered fluid of the middle gained of weighing step (6), step (7) obtain is after the ratio mixing of 5:1, then add the monosodium glutamate of enzymolysis filtered fluid and fruits and vegetables extract mixed weight 1%, 25% salt, the flavour nucleotide disodium of 0.1%, the potassium sorbate of 0.99%, dissolve and stir, obtaining baste;
(9) finished product
The baste obtained in step (8) is sent in press spray drying tower and carries out spraying dry, obtained powdery seasonings; Wherein, spray drying condition is: inlet temperature is 200 DEG C, and outlet temperature is 85 DEG C, and atomizing disk rotating speed is located at 48Hz, and in tower, negative pressure is at 8Pa; Powdery seasonings is packed by 30g/, obtains powdery fruit-vegetable flavor seafood condiment finished product.
The preparation method rational technology of the present embodiment, operates controlled, science of selecting materials, and the time of producing is short, is applicable to suitability for industrialized production.
embodiment 3
A preparation method for fruit-vegetable flavor seafood condiment, through following process steps:
(1), the choosing and process of raw material
Choosing without insect pest, without the drying air bladder gone mouldy is raw material, carries out conventional break process after cleaning, for subsequent use;
Select high-quality, without insect pest pears and ginger, carry out the conventional pretreatment comprising peeling, stoning, be cut into small pieces after cleaning, for subsequent use;
(2), immersion, ultrasonic wave process
Adopt drinking water to soak 50 minutes in the drying air bladder after break process in step (1), pull out, drain well, ultrasonic wave process 10 minutes; Wherein, the consumption of described drinking water is 8 times of drying air bladder weight; Described ultrasonic intensity controls at 700 watts/liter;
(3), slurrying
The air bladder taken in step (2) after ultrasonic wave process is sent into high-speed tissue mashing machine, then is added the water of air bladder weight 60 times, and control rotating speed is 8000rpm, carries out smashing to pieces, pulling an oar process 10 minutes, obtained air bladder slurries;
(4), enzymolysis
Take air bladder slurries obtained in step (3), regulate Ph value 5.0, add papain under control temperature 60 DEG C of conditions, constant temperature enzymolysis 1 hour, obtained air bladder enzymolysis liquid; Wherein, the use enzyme amount of described papain is 4% of air bladder dry weight;
(5) go out enzyme
Air bladder enzymolysis liquid obtained in step (4) is heated to 80 DEG C of ferment treatment 45 minutes of carrying out going out, obtains the air bladder enzymolysis liquid of enzyme-deactivating;
(6) carbon takes off, filters
Active carbon air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) being added its weight 1% carries out the de-clarification of carbon, and then filter-cloth filtering, obtains enzymolysis filtered fluid;
(7) the producing of fruits and vegetables extract
Weigh step (1) pears, the ginger fritter prepared, send in reactor in proportion, add water and stir, heat up boil, stirring reaction 20 minutes, stop heating, be cooled to room temperature, supercentrifuge centrifugal filtration, obtain fruits and vegetables extract; Wherein, in the raw material producing fruits and vegetables extract, the percentage by weight of described pears is 20%, ginger is 15%, and water is 65%;
(8) allocate
The fruits and vegetables extract that the enzymolysis filtered fluid of the middle gained of weighing step (6), step (7) obtain is after the ratio mixing of 3:1, then add the monosodium glutamate of enzymolysis filtered fluid and fruits and vegetables extract mixed weight 3%, 5% salt, the flavour nucleotide disodium of 0.3%, the potassium sorbate of 0.05%, dissolve and stir, obtaining baste;
(9) finished product
By the baste obtained in step (8), bottle by 250g/ bottle, packaging, then send in autoclave sterilizer and sterilization treatment is carried out to bottle-packaging solution, wherein, it is 135 DEG C that sterilising temp controls, and sterilization time 1min, namely obtains aqueous fruit-vegetable flavor seafood condiment finished product after cooling.
The preparation method rational technology of the present embodiment, operates controlled, is applicable to large-scale industrial production.The fruit-vegetable flavor seafood condiment fruit-vegetable flavor adopting this preparation method to make is strong, and the fresh perfume (or spice) of seafood is pure, and natural sense is strong, nutritious, human body absorption easy to digest.
embodiment 4
A preparation method for fruit-vegetable flavor seafood condiment, through following process steps:
(1), the choosing and process of raw material
Choosing without insect pest, without the drying air bladder gone mouldy is raw material, carries out conventional break process after cleaning, for subsequent use;
Select high-quality, without insect pest carrot, onion, ginger, garlic, apple, orange, pears and date, carry out the conventional pretreatment comprising peeling, stoning, be cut into small pieces after cleaning, for subsequent use;
(2), immersion, ultrasonic wave process
Adopt drinking water to soak 20 minutes in the drying air bladder after break process in step (1), pull out, drain well, ultrasonic wave process 40 minutes; Wherein, the consumption of described drinking water is 7 times of drying air bladder weight; Described ultrasonic intensity controls at 750 watts/liter;
(3), slurrying
The air bladder taken in step (2) after ultrasonic wave process is sent into high-speed tissue mashing machine, then is added the water of air bladder weight 30 times, and control rotating speed is 14000rpm, carries out smashing to pieces, pulling an oar process 8 minutes, obtained air bladder slurries;
(4), enzymolysis
Take air bladder slurries obtained in step (3), regulate Ph value 7.0, add papain under control temperature 45 DEG C of conditions, constant temperature enzymolysis 5 hours, obtained air bladder enzymolysis liquid; Wherein, the use enzyme amount of described papain is 3% of air bladder dry weight;
(5) go out enzyme
Air bladder enzymolysis liquid obtained in step (4) is heated to 85 DEG C of ferment treatment 25 minutes of carrying out going out, obtains the air bladder enzymolysis liquid of enzyme-deactivating;
(6) carbon takes off, filters
Active carbon air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) being added its weight 2.5% carries out the de-clarification of carbon, and then filter-cloth filtering, obtains enzymolysis filtered fluid;
(7) the producing of fruits and vegetables extract
Weigh carrot prepared by step (1), onion, ginger, garlic, apple, orange, pears and date fritter, send in proportion in reactor, add water to stir, intensification is boiled, stirring reaction 13 minutes, stop heating, be cooled to room temperature, adopt supercentrifuge centrifugal filtration, obtain fruits and vegetables extract; Wherein, in the raw material producing fruits and vegetables extract, the percentage by weight of described carrot is 5%, onion is 5%, ginger is 5%, garlic is 5%, apple is 5%, orange is 5%, pears are 5%, date is 5%, water is 60%;
(8) allocate
The fruits and vegetables extract that the enzymolysis filtered fluid of the middle gained of weighing step (6), step (7) obtain is after the ratio mixing of 3.5:1, then add the monosodium glutamate of enzymolysis filtered fluid and fruits and vegetables extract mixed weight 2.5%, 12% salt, the flavour nucleotide disodium of 0.15%, the potassium sorbate of 0.43%, dissolve and stir, obtaining baste;
(9) finished product
By the baste obtained in step (8), bottle by 500g/ bottle, packaging, then send into autoclave sterilizer and sterilization treatment is carried out to bottle-packaging solution, wherein, it is 110 DEG C that sterilising temp controls, and sterilization time 10min, namely obtains aqueous fruit-vegetable flavor seafood condiment finished product after cooling.
The preparation method rational technology of the present embodiment, is applicable to suitability for industrialized production.Not only fruit-vegetable flavor is strong for the fruit-vegetable flavor seafood condiment adopting this preparation method to make, and has the fresh perfume (or spice) of peculiar seafood, and it is nutritious, human body absorption easy to digest, and natural sense is strong, and fragrance is abundant, can improve a poor appetite.
Claims (3)
1. a preparation method for fruit-vegetable flavor seafood condiment, is characterized in that: through following process steps:
(1), the choosing and process of raw material
Choosing without insect pest, without the drying air bladder gone mouldy is raw material, carries out conventional break process after cleaning, for subsequent use;
Select high-quality, without insect pest fruits and vegetables, carry out the conventional pretreatment comprising peeling, stoning, be cut into small pieces after cleaning, for subsequent use;
(2), immersion, ultrasonic wave process
Adopt drinking water to soak 5 ~ 50 minutes in the drying air bladder after break process in step (1), pull out, drain well, ultrasonic wave process 10 ~ 80 minutes; Wherein, the consumption of described drinking water is 3 ~ 8 times of drying air bladder weight; Described ultrasonic intensity controls at 700 ~ 800 watts/liter;
(3), slurrying
The air bladder taken in step (2) after ultrasonic wave process is sent into tissue mashing machine, then is added the water of air bladder weight 10 ~ 60 times, and control rotating speed is 8000rpm ~ 16000rpm, carries out smashing to pieces, pulling an oar process 5 ~ 10 minutes, obtained air bladder slurries;
(4), enzymolysis
Take air bladder slurries obtained in step (3), regulate Ph value 5.0 ~ 8.0, under control temperature 40 DEG C ~ 60 DEG C conditions, add papain, constant temperature enzymolysis 1 ~ 10 hour, obtained air bladder enzymolysis liquid; Wherein, the use enzyme amount of described papain is 1 ~ 4% of air bladder dry weight;
(5) go out enzyme
Air bladder enzymolysis liquid obtained in step (4) is heated to 80 ~ 100 DEG C of ferment treatment 10 ~ 45 minutes of carrying out going out, obtains the air bladder enzymolysis liquid of enzyme-deactivating;
(6) carbon takes off, filters
Active carbon air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) being added its weight 1 ~ 5% carries out the de-clarification of carbon, then carries out filter-cloth filtering, obtains enzymolysis filtered fluid;
(7) the producing of fruits and vegetables extract
Weigh step (1) fruit, the vegetables fritter prepared, send in reactor in proportion, add water and stir, heat up boil, stirring reaction 10 ~ 20 minutes, stop heating, be cooled to room temperature, centrifugal filtration, obtain fruits and vegetables extract; Wherein, in the raw material producing fruits and vegetables extract, the percentage by weight of described fruit is 15 ~ 20%, vegetables are 15 ~ 20%, and surplus is water, and the percentage by weight sum of each component is 100%;
(8) allocate
The fruits and vegetables extract that the enzymolysis filtered fluid of the middle gained of weighing step (6), step (7) obtain is after the ratio mixing of 3 ~ 5:1, then add the monosodium glutamate of enzymolysis filtered fluid and fruits and vegetables extract mixed weight 1 ~ 3%, 5 ~ 25% salt, the flavour nucleotide disodium of 0.1 ~ 0.3%, the potassium sorbate of 0.05 ~ 0.99%, dissolve and stir, obtaining baste;
(9) finished product
By the baste obtained in step (8), bottle, then carry out sterilization treatment by predetermined weight, wherein, it is 100 ~ 135 DEG C that sterilising temp controls, and sterilization time 1 ~ 20min, namely obtains aqueous fruit-vegetable flavor seafood condiment finished product after cooling;
Or carry out spraying dry by the baste obtained in step (8) feeding spray dryer, obtained powdery seasonings; Wherein, spray drying condition is: inlet temperature is 200 ~ 230 DEG C, and outlet temperature is 82 ~ 85 DEG C, and atomizing disk rotating speed is located at 48Hz, and in tower, negative pressure is at 8 ~ 10Pa; Powdery seasonings is packed by predetermined weight, obtains powdery fruit-vegetable flavor seafood condiment finished product.
2. the preparation method of a kind of fruit-vegetable flavor seafood condiment according to claim 1, is characterized in that: described vegetables comprise one or more the combination in carrot, onion, ginger, garlic.
3. the preparation method of a kind of fruit-vegetable flavor seafood condiment according to claim 1, is characterized in that: described fruit comprises one or more the combination in apple, orange, pears, date.
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| WO2017092070A1 (en) * | 2015-12-01 | 2017-06-08 | 江南大学 | Integrated fruit crushing, pulping and enzyme deactivation device |
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| CN104286809B (en) | 2016-08-10 |
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