CN104366415B - 一种蛤味拌饭料及其制备方法 - Google Patents

一种蛤味拌饭料及其制备方法 Download PDF

Info

Publication number
CN104366415B
CN104366415B CN201410712067.8A CN201410712067A CN104366415B CN 104366415 B CN104366415 B CN 104366415B CN 201410712067 A CN201410712067 A CN 201410712067A CN 104366415 B CN104366415 B CN 104366415B
Authority
CN
China
Prior art keywords
clam
meat
taste
take
meal material
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN201410712067.8A
Other languages
English (en)
Other versions
CN104366415A (zh
Inventor
许正宏
史劲松
戚国祥
居向东
李恒
李莉
张旦旦
钱建瑛
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jiangnan University
Original Assignee
JIANGSU QIWU AQUATIC PRODUCTS CO Ltd
Jiangnan University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by JIANGSU QIWU AQUATIC PRODUCTS CO Ltd, Jiangnan University filed Critical JIANGSU QIWU AQUATIC PRODUCTS CO Ltd
Priority to CN201410712067.8A priority Critical patent/CN104366415B/zh
Publication of CN104366415A publication Critical patent/CN104366415A/zh
Application granted granted Critical
Publication of CN104366415B publication Critical patent/CN104366415B/zh
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; 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
    • A23L27/22Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; 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

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)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

本发明的目的在于提供一种蛤味营养调味拌饭料及其制备方法,本发明主要是为了增加调味品的营养成分及特色口味,让调味品成为食品中的一个营养源。为实现上述目的,本发明具体做法是:选用新鲜的文蛤、花蛤、四角蛤蜊中的一种或几种,将新鲜的蛤蜊做吐沙、清理等前处理,开壳扒肉,煮熟,取少量文蛤肉冻干,然后将剩余部分打成蛤蜊浆。取少量浆液冷冻干燥,再将剩余蛤蜊浆进行生物酶解,静置沉淀固液分离,酶解上清液进行浓缩冻干;沉淀部分进行美拉德反应,离心得上清,上清液进行浓缩冻干,两者成为制作蛤蜊调味拌饭料的主要基底料。由于采用生物酶解和美拉德结合的方法,既能使蛤蜊中含有的营养成分被保留下来,又能提升产品的风味。要制备成蛤味拌饭料,还要加入一定量的谷氨酸钠、食盐、干贝素、I+G、蛤蜊肉末、蛤蜊肉块,混合成蛤味拌饭料。

Description

一种蛤味拌饭料及其制备方法
技术领域
本发明涉及一种调味品,尤其是一种利用蛤蜊制作的营养丰富、味道鲜美的固体调味品及生产方法。
背景技术
蛤蜊是高蛋白海产品,富含多种呈味物质,肉质细嫩,鲜美无比,是人们喜爱的特色海鲜产品。现有技术对文蛤的利用一般局限在直接食用,很少进行深加工,而且现有调味料主要以味精和鸡精为主,含有大量谷氨酸钠,随着人们生活水平的提高,人们对调味料的要求也越来越高,希望在调味的同时还能更加营养健康,更加具有特色口味。
发明内容
本发明的目的在于提供一种蛤味营养调味拌饭料及其制备方法,本发明主要是为了增加调味品的营养成分及特色口味,让调味品成为食品中的一个营养源。
为实现上述目的,本发明具体做法是:选用新鲜的文蛤、花蛤、四角蛤蜊中的一种或几种,将新鲜的蛤蜊做吐沙、清理等前处理,开壳扒肉,煮熟,取少量文蛤肉冻干,然后将剩余部分打成蛤蜊浆。取少量浆液冷冻干燥,再将剩余蛤蜊浆进行生物酶解,静置沉淀固液分离,酶解上清液进行浓缩冻干;沉淀部分进行美拉德反应,离心得上清,上清液进行浓缩冻干,两者成为制作蛤蜊调味拌饭料的主要基底料。由于采用生物酶解和美拉德结合的方法,既能使蛤蜊中含有的营养成分被保留下来,又能提升产品的风味。
要制备成蛤味拌饭料,还要加入一定量的谷氨酸钠、食盐、干贝素、I+G、蛤蜊肉末、蛤蜊肉块,混合成蛤味拌饭料。
具体为:
一种蛤味加工营养调味品拌饭料,其组成按百分比计为:
(1)谷氨酸钠:20-40%,食盐:10-30%,干贝素:1-2%,I+G:0.5-2%,其余为蛤味基底料;
(2)按(1)质量的40-60%加入蛤蜊肉末,混合均匀;
(3)按(2)质量的10-15%加入蛤蜊肉块,混合均匀成蛤味拌饭料。
所述文蛤拌饭料的制备方法为:
1、选用新鲜的文蛤、花蛤、四角蛤蜊中的一种或几种,将新鲜的蛤蜊吐沙清洗后开壳扒肉,加入料酒、葱、姜、水(与蛤蜊肉的重量比分别为10:1:0.1:10)煮沸5-10min;取少量蛤蜊肉冷冻干燥,将剩余的肉与汤打碎成蛤蜊浆;取少量浆液冷冻干燥,剩余部分加入0.2-0.4%的风味蛋白酶(以肉重计),在50-55℃的条件下,水解3-5h,90-100℃灭活10-15min;酶解液静置沉淀,上清90-100℃浓缩至浆状,冷冻干燥;酶解液沉淀加入蛤蜊肉重2.5-3.5%的葡萄糖、0.3-0.6%的甘氨酸、0.3-0.6%的丙氨酸、0.2-0.4%的抗坏血酸、0.4-0.6%的牛磺酸115-125℃下美拉德反应20-30min,离心得上清,90-100℃浓缩至浆状,冷冻干燥。将酶解液粉末与美拉德反应粉末1:1混合得蛤味营养调味拌饭料的基底料。
2、配比按重量百分比计,谷氨酸钠:20-40%,食盐:10-30%,干贝素:1-2%,I+G:0.5-2%,其余为蛤味基底料混合均匀;
3、按2质量的40-60%加入蛤蜊肉末,混合均匀;
4、按3质量的10-15%加入蛤蜊肉块,混合均匀成蛤味拌饭料。
5、本发明所制备的蛤味拌饭料食用方便,适用于与米饭、面条等食品搭配使用,不仅能保持原有的蛤蜊鲜香味,添加的蛤蜊肉块使口味更加突出。本发明所提供的方法工艺简单、所需设备简单、生产成本低。
具体实施方案
实施例1
1、选用新鲜的文蛤,吐沙清洗后开壳扒肉,加入料酒、葱、姜、水煮沸10min;取少量文蛤肉冷冻干燥,将剩余的肉与汤打碎成文蛤浆;取少量浆液冷冻干燥,剩余部分加入0.4%的风味蛋白酶(以肉重计),55℃水解3h,100℃灭活10min;酶解液静置沉淀,上清100℃浓缩至浆状,冷冻干燥;酶解液沉淀加入文蛤肉重3.2%的葡萄糖、0.5%的甘氨酸、0.5%的丙氨酸、0.3%的抗坏血酸、0.6%的牛磺酸120℃美拉德反应30min,离心得上清,100℃浓缩至浆状,冷冻干燥。将酶解液粉末与美拉德反应粉末1:1混合得文蛤营养调味拌饭料的基底料。
2、配比按重量百分比计,谷氨酸钠:20%,食盐:30%,干贝素:1%,I+G:1%,其余为文蛤基底料,混合均匀。
3、按2中质量的40%加入文蛤肉末。
4、按3质量的12%加入文蛤肉块,混合均匀成文蛤拌饭料。
实施例2
按实施例1的方法制备蛤味调味品,仅酶解反应改为使用0.4%的中性蛋白酶(以肉重计),结果得到的产品口尝明显有苦味,不适合作为调味料。
实施例3
5、选用新鲜的花蛤,吐沙清洗后开壳扒肉,加入料酒、葱、姜、水煮沸10min;取少量花蛤肉冷冻干燥,将剩余的肉与汤打碎成花蛤浆;取少量浆液冷冻干燥,剩余部分加入0.4%的风味蛋白酶(以肉重计),55℃水解3h,100℃灭活10min;酶解液静置沉淀,上清100℃浓缩至浆状,冷冻干燥。配比按重量百分比计,谷氨酸钠:20%,食盐:30%,干贝素:1%,I+G:1%,其余为蛤味基底料,混合均匀。再按制得粉末质量的40%加入花蛤肉末。然后根据总质量的12%加入花蛤肉块,混合均匀成花蛤拌饭料。所得产品与本发明产品相比,仅有鲜味,海鲜的特殊风味不明显,且香味不明显。
实施例4
按实施例1的方法制备蛤味拌饭料,与市售文蛤精相比,结果见下表
本发明产品 市售文蛤精
味道 鲜味浓郁,味道醇厚,回味浓 鲜味口感单薄,回味不足
香味 具有海鲜的香气,无腥味 香气不明显,不具备海鲜特征
粗蛋白 65.20% <20.0%2 -->
总脂肪 1.20% <0.5%
总糖 10.40% 8.70%
EPA 0.10% 未检出
DHA 0.13% 未检出
氨基酸 含有天冬氨酸、苏氨酸、甘氨酸等十八种 含有谷氨酸等十种
实施例5
按实施例1的方法制备的文蛤拌饭料,经消费者品尝后,一致认为鲜味浓郁,味道醇厚,具有海鲜的香气,无腥味,能吃到文蛤肉块,感觉货真价实,是纯天然的调味品,无论拌饭还是拌面都非常适合。

Claims (1)

1.一种蛤味拌饭料的制备方法,其特征在于,按以下步骤制备得到:(1)预处理;(2)酶解;(3)美拉德反应;(4)调配;具体来说,预处理步骤按如下操作:选用新鲜的文蛤、花蛤、四角蛤蜊中的一种或几种,将新鲜的蛤蜊吐沙清洗后开壳扒肉,加入料酒、葱、姜、水,与蛤蜊肉的重量比分别为10、1、0.1、10,煮沸5-10min;取少量蛤蜊肉冷冻干燥,将剩余的肉与汤打碎成蛤蜊浆;取少量浆液冷冻干燥;酶解步骤按如下操作:将剩余的蛤蜊浆加入以肉重计0.2-0.4%的风味蛋白酶,在50-55℃的条件下,水解3-5h,90-100℃灭活10-15min;酶解液静置沉淀,上清90-100℃浓缩至浆状,冷冻干燥;美拉德反应步骤按如下操作:酶解液沉淀加入蛤蜊肉重2.5-3.5%的葡萄糖、0.3-0.6%的甘氨酸、0.3-0.6%的丙氨酸、0.2-0.4%的抗坏血酸、0.4-0.6%的牛磺酸115-125℃下美拉德反应20-30min,离心得上清,90-100℃浓缩至浆状,冷冻干燥;将酶解液粉末与美拉德反应粉末1:1混合得蛤味营养调味拌饭料的基底料;调配步骤按如下操作:配比按重量百分比计,谷氨酸钠:20-40%,食盐:10-30%,干贝素:1-2%,I+G:0.5-2%,其余为蛤味基底料,混合均匀;按混好粉末质量的40-60%加入蛤蜊肉末,混合均匀;再按所得混合物质量的10-15%加入蛤蜊肉块,混合均匀成蛤味拌饭料。
CN201410712067.8A 2014-12-02 2014-12-02 一种蛤味拌饭料及其制备方法 Active CN104366415B (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410712067.8A CN104366415B (zh) 2014-12-02 2014-12-02 一种蛤味拌饭料及其制备方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410712067.8A CN104366415B (zh) 2014-12-02 2014-12-02 一种蛤味拌饭料及其制备方法

Publications (2)

Publication Number Publication Date
CN104366415A CN104366415A (zh) 2015-02-25
CN104366415B true CN104366415B (zh) 2016-04-13

Family

ID=52545806

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410712067.8A Active CN104366415B (zh) 2014-12-02 2014-12-02 一种蛤味拌饭料及其制备方法

Country Status (1)

Country Link
CN (1) CN104366415B (zh)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112314923A (zh) * 2020-10-14 2021-02-05 大连鑫玉龙海洋生物种业科技股份有限公司 一种海参肠卵拌饭料的制作方法

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689521A (zh) * 2013-12-16 2014-04-02 江南大学 一种基于生物酶解和美拉德反应的蛤类香料制备方法

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101731615A (zh) * 2009-12-30 2010-06-16 大连水产学院 蛤类营养保健调味品的制备方法
CN103989135B (zh) * 2014-04-29 2016-05-11 江苏恒顺醋业股份有限公司 一种蛤蜊鲜味素及其制作方法

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689521A (zh) * 2013-12-16 2014-04-02 江南大学 一种基于生物酶解和美拉德反应的蛤类香料制备方法

Also Published As

Publication number Publication date
CN104366415A (zh) 2015-02-25

Similar Documents

Publication Publication Date Title
Hajeb et al. Umami taste components and their sources in Asian foods
CN102366066B (zh) 贻贝蒸煮液海鲜调味料及其制备方法
KR100971010B1 (ko) 멸치액젓 농축물을 이용한 msg 대체용 조미료 조성물 및그 제조방법
CN105166841A (zh) 一种鸡肉风味盐及其制备方法
CN101986872A (zh) 一种天然鱼肉香精
CN101991083A (zh) 一种制备天然鱼肉香精的方法
CN103907892A (zh) 一种纯天然肉味调味料的制备方法
CN104839787A (zh) 一种糟鱿鱼的加工方法
CN103141811A (zh) 甜面酱的制备方法
KR101534286B1 (ko) 막걸리를 포함하는 명란 조미액 조성물 및 이를 이용한 명란젓 제조방법
CN103169055A (zh) 一种龙虾风味火锅蘸酱及其制作方法
CN104431982A (zh) 一种小麦酱的生产工艺及其产品
CN104431941B (zh) 一种蛤味营养调味品及其制备方法
CN101579109B (zh) 一种蚝味酱及其生产方法
KR20010057037A (ko) 굴 소스의 제조방법
KR101236939B1 (ko) 홍합 소스 및 이의 제조방법
CN104172046A (zh) 调味蕨菜及其制备方法
CN104473123B (zh) 一种蛤味调味汤块及其制备方法
CN104432285A (zh) 一种虾味调味汤块及其制备方法
CN104366415B (zh) 一种蛤味拌饭料及其制备方法
CN107048316A (zh) 一种东江鱼调味料及其应用
KR101505177B1 (ko) 즉석식 양념게장의 제조방법
KR20200031367A (ko) 찌게 육수 제조방법
CN105639256A (zh) 一种鸡骨精及其制作方法
CN107853665A (zh) 一种海鲜调味料及其制备方法

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
TR01 Transfer of patent right
TR01 Transfer of patent right

Effective date of registration: 20210419

Address after: No. 1800 road 214122 Jiangsu Lihu Binhu District City of Wuxi Province

Patentee after: Jiangnan University

Address before: No. 1800 road 214122 Jiangsu Lihu Binhu District City of Wuxi Province

Patentee before: Jiangnan University

Patentee before: JIANGSU QIWU MARINE DEVELOPMENT Co.,Ltd.