CN104305132A - Preparation method of abalone flavor seafood seasoning - Google Patents

Preparation method of abalone flavor seafood seasoning Download PDF

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Publication number
CN104305132A
CN104305132A CN201410581784.1A CN201410581784A CN104305132A CN 104305132 A CN104305132 A CN 104305132A CN 201410581784 A CN201410581784 A CN 201410581784A CN 104305132 A CN104305132 A CN 104305132A
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China
Prior art keywords
air bladder
abalone
enzymolysis
weight
seasoning
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CN201410581784.1A
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Chinese (zh)
Inventor
倪海平
杨众
唐茂林
唐严芳
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ZHENHAO BIOLOGICAL TECHNOLOGY Co Ltd WEIHAI
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ZHENHAO BIOLOGICAL TECHNOLOGY Co Ltd WEIHAI
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Priority to CN201410581784.1A priority Critical patent/CN104305132A/en
Publication of CN104305132A publication Critical patent/CN104305132A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50Molluscs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65Addition of, or treatment with, microorganisms or enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/21Synthetic spices, flavouring agents or condiments containing amino acids
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/26Meat flavours
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves

Abstract

The invention relates to a preparation method of abalone flavor seafood seasoning. The method comprises the following steps: selecting dry swim bladders as a raw material, cleaning, crushing and soaking, performing ultrasonic treatment, adding water to prepare slurry, adding sliced abalone to mix in proportion, adding papain to perform enzyme-controlled enzymolysis, inactivating enzyme, adding activated carbon to remove carbon, filtering through filter cloth to obtain enzymolysis filtered fluid; adding aginomoto, salt, disodium nucleotide and potassium sorbate in the enzymolysis filtered fluid to obtain seasoning fluid; and packaging the seasoning fluid in different bottles to obtain the liquid-state abalone flavor seafood seasoning finished product or spray-drying the seasoning fluid to obtain the powdery abalone flavor seafood seasoning. The preparation method disclosed by the invention is reasonable in process, the reaction process is easy to control, the operation is simple and convenient, the material selection is scientific, and the preparation method is suitable for industrial production. The prepared abalone flavor seafood seasoning has strong abalone flavor and seafood fragrance, the natural sense is strong, the fragrance is thick, the nutrition is abundant, and the seasoning can be easily digestively absorbed by the human body.

Description

A kind of preparation method of abalone local flavor seafood condiment
Technical field
The present invention relates to flavoring or fumet or seasoning matter, especially a kind of preparation method of abalone local 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 that a kind of taste is full, nutritious, local flavor is given prominence to, sea-tangle local flavor seafood condiment easy to use is 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 abalone local flavor seafood condiment of a kind of rational technology, easy and simple to handle, science of selecting materials; The abalone local flavor seafood condiment abalone sea food flavor adopting the method to produce is outstanding, fresh aromatic strongly fragrant, natural sense is strong, nutritious, human body absorption easy to digest.
The technical solution adopted for the present invention to solve the technical problems is: a kind of preparation method of abalone local 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;
Fritter is cut into after selecting fresh abalone to clean, 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 the abalone block of cutting in air bladder slurries obtained in step (3), step (1) after the ratio mixing of 3 ~ 5:1, regulate Ph value 5.0 ~ 8.0, papain is added under control temperature 40 DEG C ~ 60 DEG C conditions, constant temperature enzymolysis 1 ~ 10 hour, obtained air bladder enzymolysis liquid; Wherein, the use enzyme amount of described papain is 1 ~ 4% of abalone weight and 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) allocate
Weigh the enzymolysis filtered fluid of gained in step (6), add the monosodium glutamate of enzymolysis filtered fluid 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;
(8) finished product
By the baste obtained in step (7), 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 abalone local flavor seafood condiment finished product after cooling;
Or carry out spraying dry by the baste obtained in step (7) 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 abalone local flavor seafood condiment finished product.
The present invention is that to choose dry air bladder be raw material, ultrasonic wave process is carried out after sending out through cleaning, fragmentation, bubble, after smashing to pieces, pulling an oar, add the abalone cutting into block again mix in proportion, then add papain and carry out control enzyme enzymolysis, add active carbon after enzymolysis liquid deactivation and carry out the de-clarification of carbon, after filter-cloth filtering, obtain enzymolysis filtered fluid; Enzymolysis filtered fluid is added monosodium glutamate, salt, flavour nucleotide disodium, potassium sorbate allocate, obtain baste; This baste sub-bottle packaging obtains aqueous abalone local flavor seafood condiment finished product or baste is carried out spraying dry and obtains powdery abalone local flavor seafood condiment.Present invention employs ultrasonic technology to process 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; Jointly have employed biology enzyme control degradation technology to air bladder and abalone, the degraded of biology enzyme to air bladder and abalone proteins has selective and selectivity highly, 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.The abalone local flavor seafood condiment adopting this preparation method to make has strong abalone local flavor and seafood fragrance, and its natural sense is strong, fragrance is abundant; Meanwhile, extra large Bao local flavor seafood condiment also retains the nutritional labeling of air bladder, abalone, and it is nutritious; And rich in protein inverted amino acid micromolecular albumen in air bladder and abalone, 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 abalone local 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;
0.5cm × 0.5cm fritter is cut into after selecting fresh abalone to clean, 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 the abalone block of cutting in air bladder slurries obtained in step (3), step (1) after the ratio mixing of 4:1, regulate Ph value 6.0, papain is added, constant temperature enzymolysis 2 hours, obtained air bladder enzymolysis liquid under control temperature 50 DEG C of conditions; Wherein, the use enzyme amount of described papain is 1.7% of abalone weight and 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, then sends into supercentrifuge and filters, obtain enzymolysis filtered fluid;
(7) allocate
Weigh the enzymolysis filtered fluid of gained in step (6), add the monosodium glutamate of enzymolysis filtered fluid weight 2%, 15% salt, the flavour nucleotide disodium of 0.2%, the potassium sorbate of 0.08%, dissolve and stir, obtaining baste;
(8) finished product
The baste obtained in step (7) 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 abalone local flavor seafood condiment finished product.
The preparation method rational technology of the present embodiment, course of reaction easily controls, easy and simple to handle, science of selecting materials, and is applicable to suitability for industrialized production.The abalone local flavor seafood condiment adopting this preparation method to obtain has strong abalone local flavor and seafood fragrance, and its natural sense is strong, fragrance is abundant; Meanwhile, nutritious, human body absorption easy to digest.
embodiment 2
A preparation method for abalone local 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;
1cm × 1cm fritter is cut into after selecting fresh abalone to clean, 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 8 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 the abalone block of cutting in air bladder slurries obtained in step (3), step (1) after the ratio mixing of 5:1, regulate Ph value 5.0, papain is added, constant temperature enzymolysis 1 hour, obtained air bladder enzymolysis liquid under control temperature 60 DEG C of conditions; Wherein, the use enzyme amount of described papain is 4% of abalone weight and 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, then sends into supercentrifuge and filters, obtain enzymolysis filtered fluid;
(7) allocate
Weigh the enzymolysis filtered fluid of gained in step (6), add the monosodium glutamate of enzymolysis filtered fluid weight 3%, 5% salt, the flavour nucleotide disodium of 0.3%, the potassium sorbate of 0.05%, dissolve and stir, obtaining baste;
(8) finished product
The baste obtained in step (7) is sent in press spray drying tower and carries out spraying dry, obtained powdery seasonings; Wherein, spray drying condition is: inlet temperature is 230 DEG C, and outlet temperature is 82 DEG C, and atomizing disk rotating speed is located at 48Hz, and in tower, negative pressure is at 10Pa; Powdery seasonings is packed by 30g/, obtains powdery abalone local flavor seafood condiment finished product.
The preparation method rational technology of the present embodiment, operates controlled, science of selecting materials, and is applicable to suitability for industrialized production.
embodiment 3
A preparation method for abalone local 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;
1.2cm × 1.2cm fritter is cut into after selecting fresh abalone to clean, 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 3 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 the abalone block of cutting in air bladder slurries obtained in step (3), step (1) after the ratio mixing of 3:1, regulate Ph value 8.0, papain is added, constant temperature enzymolysis 10 hours, obtained air bladder enzymolysis liquid under control temperature 40 DEG C of conditions; Wherein, the use enzyme amount of described papain is 1% of abalone weight and 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, then sends into supercentrifuge and filters, obtain enzymolysis filtered fluid;
(7) allocate
Weigh the enzymolysis filtered fluid of gained in step (6), add the monosodium glutamate of enzymolysis filtered fluid weight 1%, 25% salt, the flavour nucleotide disodium of 0.1%, the potassium sorbate of 0.99%, dissolve and stir, obtaining baste;
(8) finished product
By the baste obtained in step (7), bottle by 250g/ bottle, then send in autoclave sterilizer and sterilization treatment is carried out to bottle-packaging solution, wherein, it is 100 DEG C that sterilising temp controls, and sterilization time 20min, namely obtains aqueous abalone local flavor seafood condiment finished product after cooling.
The preparation method rational technology of the present embodiment, course of reaction is easily controlled, easy and simple to handle, is applicable to suitability for industrialized production.
embodiment 4
A preparation method for abalone local 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 the little bulk of break process after cleaning is for subsequent use;
2cm × 2cm fritter is cut into after selecting fresh abalone to clean, 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 60 minutes; Wherein, the consumption of described drinking water is 4 times of drying air bladder weight; Described ultrasonic intensity controls at 780 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 50 times, and control rotating speed is 10000rpm, carries out smashing to pieces, pulling an oar process 8 minutes, obtained air bladder slurries;
(4), enzymolysis
Take the abalone block of cutting in air bladder slurries obtained in step (3), step (1) after the ratio mixing of 3 ~ 5:1, regulate Ph value 6.0, papain is added, constant temperature enzymolysis 4 hours, obtained air bladder enzymolysis liquid under control temperature 45 DEG C of conditions; Wherein, the use enzyme amount of described papain is 3.5% of abalone weight and 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 20 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% carries out the de-clarification of carbon, then sends into supercentrifuge and filters, obtain enzymolysis filtered fluid;
(7) allocate
Weigh the enzymolysis filtered fluid of gained in step (6), add the monosodium glutamate of enzymolysis filtered fluid weight 1.5%, 520% salt, the flavour nucleotide disodium of 0.25%, the potassium sorbate of 0.9%, dissolve and stir, obtaining baste;
(8) finished product
By the baste obtained in step (7), bottle by 500g/ bottle, then send in autoclave sterilizer and sterilization treatment is carried out to bottle-packaging solution, wherein, it is 120 DEG C that sterilising temp controls, and sterilization time 15min, namely obtains aqueous abalone local flavor seafood condiment finished product after cooling.
The preparation method rational technology of the present embodiment, course of reaction is easily controlled, easy and simple to handle, is applicable to suitability for industrialized production.The abalone local flavor seafood condiment adopting this preparation method to obtain has strong abalone local flavor and seafood fragrance, instant, nutritious, human body absorption easy to digest.

Claims (1)

1. a preparation method for abalone local 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;
Fritter is cut into after selecting fresh abalone to clean, 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 the abalone block of cutting in air bladder slurries obtained in step (3), step (1) after the ratio mixing of 3 ~ 5:1, regulate Ph value 5.0 ~ 8.0, papain is added under control temperature 40 DEG C ~ 60 DEG C conditions, constant temperature enzymolysis 1 ~ 10 hour, obtained air bladder enzymolysis liquid; Wherein, the use enzyme amount of described papain is 1 ~ 4% of abalone weight and 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) allocate
Weigh the enzymolysis filtered fluid of gained in step (6), add the monosodium glutamate of enzymolysis filtered fluid 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;
(8) finished product
By the baste obtained in step (7), 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 abalone local flavor seafood condiment finished product after cooling;
Or carry out spraying dry by the baste obtained in step (7) 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 abalone local flavor seafood condiment finished product.
CN201410581784.1A 2014-10-28 2014-10-28 Preparation method of abalone flavor seafood seasoning Pending CN104305132A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107668648A (en) * 2017-11-14 2018-02-09 福建省水产研究所(福建水产病害防治中心) A kind of sea food seasoning and preparation method thereof
CN107865373A (en) * 2016-09-26 2018-04-03 威海红印食品科技有限公司 A kind of preparation method of abalone seasoned food

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101545001A (en) * 2008-03-30 2009-09-30 段振华 Method for preparing swimbladder oligopeptide solution
CN102150817A (en) * 2011-03-02 2011-08-17 福州日兴水产食品有限公司 Processing method of abalone sauce
CN102366066A (en) * 2011-09-09 2012-03-07 浙江省海洋开发研究院 Mussel cooking juice seafood seasoning and preparation method thereof
KR101134150B1 (en) * 2008-12-22 2012-04-09 전라남도 Method for manufacturing salted Brown croaker air bladder
CN103330177A (en) * 2013-07-17 2013-10-02 东莞市永益食品有限公司 Abalone sauce condiment and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101545001A (en) * 2008-03-30 2009-09-30 段振华 Method for preparing swimbladder oligopeptide solution
KR101134150B1 (en) * 2008-12-22 2012-04-09 전라남도 Method for manufacturing salted Brown croaker air bladder
CN102150817A (en) * 2011-03-02 2011-08-17 福州日兴水产食品有限公司 Processing method of abalone sauce
CN102366066A (en) * 2011-09-09 2012-03-07 浙江省海洋开发研究院 Mussel cooking juice seafood seasoning and preparation method thereof
CN103330177A (en) * 2013-07-17 2013-10-02 东莞市永益食品有限公司 Abalone sauce condiment and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107865373A (en) * 2016-09-26 2018-04-03 威海红印食品科技有限公司 A kind of preparation method of abalone seasoned food
CN107668648A (en) * 2017-11-14 2018-02-09 福建省水产研究所(福建水产病害防治中心) A kind of sea food seasoning and preparation method thereof

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