CN104489598A - Method for preparing seasoning sauce from oyster water boiled liquid - Google Patents
Method for preparing seasoning sauce from oyster water boiled liquid Download PDFInfo
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- CN104489598A CN104489598A CN201410695432.9A CN201410695432A CN104489598A CN 104489598 A CN104489598 A CN 104489598A CN 201410695432 A CN201410695432 A CN 201410695432A CN 104489598 A CN104489598 A CN 104489598A
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- enzymolysis
- oyster
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- reduced pressure
- baste
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Abstract
The invention relates to a method for preparing a concentrated seasoning sauce from an oyster water boiled liquid, wherein the method comprises the steps: selecting the oyster water boiled liquid as a raw material, after concentrating under reduced pressure, carrying out enzymolysis, carrying out enzyme deactivation, concentrating under reduced pressure and carrying out alcohol precipitation to remove a precipitate, taking the supernatant, concentrating under reduced pressure, removing ethanol, and thus obtaining the oyster seasoning sauce. The preparation method has the advantages of low production cost, reasonable process, simple operation, and mild preparation process conditions; the prepared oyster seasoning sauce has less impurities, is not seasoned and compounded, is superior to a current oyster sauce product in fresh taste, sense, color and luster, is easily absorbed by human bodies when being eaten, and has high titer of physiological functions.
Description
Technical field
The present invention relates to flavoring or fumet or seasoning matter, especially the method for the concentrated baste of a seed oyster water cooking liquid preparation.
Background technology
Oyster is one of large cultivated shellfish of China four, and in Guangdong, Guangxi, Fujian, the coastal area such as Zhejiang propagate artificially all in a large number.At present, domestic oyster, to eat and to make dry meat products, tin product raw, is processed into oyster sauce or other flavouring on a small quantity.Due to oyster meat delicious, nutritious, oyster flavouring sells well always very much.
Oyster sauce is the male byproduct sharpened when producing dried oyster, and sepia is bright-coloured glossy, has special vinegar fragrant, is relatively applicable to taste of Chinese people.Its technological process: male whetstone → clean → boil → oyster soup → concentrated about 100 DEG C insulations → leave standstill → toning, flavouring → bottling.(nutrition and health care of oyster and comprehensive utilization, Shandong fishery, the 23rd volume the 2nd phase in 2006).In addition, bibliographical information oyster flavouring is had to adopt enzymolysis process to produce: after being cleaned by fresh oyster meat, to be pounded homogenate with tissue mashing machine, get a certain amount of oyster meat homogenate, add a certain proportion of water, after adding appropriate enzyme, constant temperature is hydrolyzed under suitable conditions, and in hydrolytic process, continuous acid adding or alkali are to keep pH value constant, after being hydrolyzed, be heated to 90-100 to go out enzyme 10 min, then obtain clear liquid by centrifugal for hydrolyzate, with this liquid for mother liquor carries out the making of flavouring.(oyster is utilized to make the test of seafood sauce, Fujian aquatic products, the 2nd phase in 2003; The preparation of oyster complex enzyme hydrolysis liquid and the mensuration of flavor components thereof, modern food science and technology, 2011 the 27th volume the 8th phases).
All adopting oyster meat to be waste flavouring in existing disclosed technology, there is the high deficiency of production cost in it.And in oyster process, need boiling water to precook, in the process of poach, there is a large amount of flavor substance dissolves in water cooking liquid.And existing a large amount of oyster water cooking liquid is not utilized, directly enter marine, cause the serious wasting of resources and environmental pollution.Therefore development and utilization oyster water cooking liquid can make full use of resource, can reduce again the pollution to environment, turn waste into wealth.
At present, yet there are no the report utilizing oyster water cooking liquid to extract baste.
Summary of the invention
In order to overcome that oyster meat in prior art is waste flavouring and production cost is high and the deficiency of oyster water cooking liquid waste pollution environment, the invention provides the method that a seed oyster water cooking liquid prepares baste, this preparation method's rational technology, simple to operate, manufacturing process is gentle, prepared baste impurity is few, is easily absorbed by the body, and physiological function is tired height.
The technical solution adopted for the present invention to solve the technical problems is: a seed oyster water cooking liquid prepares the method for baste, it is characterized in that: it is that to choose oyster water cooking liquid be raw material, by oyster water cooking liquid reduced pressure concentration, obtains concentrate; Concentrate heating for dissolving, adds protease and carries out enzymolysis, obtain enzymolysis liquid after cooling; Enzymolysis liquid goes out enzyme; Go out the enzymolysis liquid reduced pressure concentration of enzyme, obtains enzymolysis concentrate; Enzymolysis concentrate alcohol precipitation, centrifugal, collect supernatant; Supernatant, through reduced pressure concentration, after removing ethanol, obtains oyster baste.
Described oyster water cooking liquid reduced pressure concentration is that to adopt reduced pressure concentration equipment to be evaporated to solid content oyster water cooking liquid be 10 ~ 20%;
Described enzymolysis is the protease cooled concentrate being added concentrate quality 0.5 ~ 6 ‰, control temperature 50 ~ 60 DEG C, enzymolysis 1 ~ 4h.
The described enzymolysis liquid enzyme that goes out is that enzymolysis liquid is heated to 90 ~ 100 DEG C, keeps 10 ~ 30min, carries out going out ferment treatment.
The enzymolysis liquid reduced pressure concentration of the described enzyme that goes out is that to adopt reduced pressure concentration equipment to be evaporated to solid content the enzymolysis liquid of the enzyme that goes out be 30 ~ 40%.
Described enzymolysis concentrate alcohol precipitation is that enzymolysis concentrate is added ethanol, makes its final concentration be 50 ~ 60%, staticly settles.
One seed oyster water cooking liquid prepares the method for baste, it is characterized in that: through following process steps:
(1), to choose oyster water cooking liquid be raw material, and by its reduced pressure concentration, being concentrated into solid content is 10 ~ 20%, obtains concentrate;
(2), the concentrate heating for dissolving that will obtain in step (1), cooling, control temperature 50 ~ 60 DEG C, will add the protease of concentrate quality 0.5 ~ 6 ‰ in concentrate, enzymolysis 1 ~ 4h, obtains enzymolysis liquid;
(3), by the enzymolysis liquid obtained in step (3) be heated to 90 ~ 100 DEG C, keep 10 ~ 30min, carry out going out ferment treatment, the enzymolysis liquid of the enzyme that must go out;
(4), the enzymolysis liquid reduced pressure concentration of the enzyme that goes out that will obtain in step (3), being concentrated into solid content is 30 ~ 40%, obtains enzymolysis concentrate;
(5), by the enzymolysis concentrate obtained in (4) add ethanol, make its final concentration be 50 ~ 60%, staticly settle;
(6), the solution after the alcohol settling obtained in step (5) is carried out centrifugal, collect supernatant;
(7), the supernatant reduced pressure concentration that will obtain in step (6), remove ethanol, obtain oyster baste.
Described protease is that compound protease is or/and flavor protease.
The present invention is that to choose oyster water cooking liquid be raw material, after its reduced pressure concentration, after enzymolysis, the enzyme that goes out, reduced pressure concentration, alcohol precipitation remove precipitation, gets supernatant reduced pressure concentration, removes ethanol, obtain oyster baste.The present invention makes full use of the water cooking liquid produced in oyster process and prepares baste, and its production cost is low; In preparation technology, it adopts protease hydrolytic to dissociate delicious amino acid, and enzymolysis process mild condition, farthest remains nutritive value, is easily absorbed by the body when edible, and physiological function is tired height; Its enzymolysis concentrate adopts alcohol settling, and Polysaccharide removing constituents, precipitates wide, farthest can remove impurity, and does not introduce other ions or organic principle.Oyster water cooking liquid of the present invention prepares the method for baste, its rational technology, simple to operate; The oyster baste prepared is without seasoning and composite, and its delicate flavour, sense organ, color and luster are better than current oyster sauce goods, have fabulous commercial value.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
embodiment 1
One seed oyster water cooking liquid prepares the method for baste, through following process steps:
(1), to choose oyster water cooking liquid 5000L be raw material, and adopted reduced pressure concentration equipment reduced pressure concentration, be concentrated into volume 800L, solid content is 13%, obtains concentrate;
(2), by the concentrate obtained in step (1) be heated to 100 DEG C and keep 30min, fully dissolve, cooling, control temperature 55 DEG C, will add the compound protease of concentrate quality 3 ‰ in concentrate, hydrolysis 1h, then add concentrate quality 2 ‰ flavor protease, hydrolysis 2.5h, obtains enzymolysis liquid; Wherein, compound protease is all commercially available Novi's letter compound proteases, the flavor protease that flavor protease is produced and sold for the biological study of Shanghai enzyme connection;
(3), by the enzymolysis liquid obtained in step (3) be heated to 95 DEG C, keep 20min, carry out going out ferment treatment, the enzymolysis liquid of the enzyme that must go out;
(4), the enzymolysis liquid reduced pressure concentration of the enzyme that goes out that will obtain in step (3), being concentrated into solid content is 35%, obtains enzymolysis concentrate;
(5), be 95% food-grade ethanol by adding concentration in the enzymolysis concentrate obtained in (4), make its final concentration be staticly settle 2h under 55%, 4 DEG C of cryogenic conditions;
(6), the solution after the alcohol settling obtained in step (5) is transferred in link-suspended basket centrifuge, controls rotating speed 2000rpm, carry out centrifugal, collect supernatant;
(7), the supernatant reduced pressure concentration that will obtain in step (6), remove ethanol, obtain oyster baste.
The oyster water cooking liquid that the present embodiment provides prepares the method for baste, its rational technology, simple to operate; The oyster baste prepared is without seasoning and composite, and its delicate flavour, sense organ, color and luster are better than current oyster sauce goods.
embodiment 2
One seed oyster water cooking liquid prepares the method for baste, through following process steps:
(1), to choose oyster water cooking liquid 2000L be raw material, and by its reduced pressure concentration, be concentrated into volume 400L, solid content is 10%, obtains concentrate;
(2), by the concentrate obtained in step (1) be heated to 90 DEG C and keep 60min, fully dissolve, after being cooled to temperature 60 C, will add the flavor protease of concentrate quality 6 ‰ in concentrate, enzymolysis 1h, obtains enzymolysis liquid; Wherein, flavor protease is commercially available Novi's letter flavor protease;
(3), by the enzymolysis liquid obtained in step (3) be heated to 100 DEG C, keep 10min, carry out going out ferment treatment, the enzymolysis liquid of the enzyme that must go out;
(4), the enzymolysis liquid reduced pressure concentration of the enzyme that goes out that will obtain in step (3), being concentrated into solid content is 40%, obtains enzymolysis concentrate;
(5), be 95% food-grade ethanol by adding concentration in the enzymolysis concentrate obtained in (4), make its final concentration be staticly settle 2h under 50%, 4 DEG C of conditions;
(6), the solution after the alcohol settling obtained in step (5) is transferred in link-suspended basket centrifuge, controls rotating speed 4000rpm, carry out centrifugal, collect supernatant;
(7), the supernatant reduced pressure concentration that will obtain in step (6), remove ethanol, obtain oyster baste.
The oyster water cooking liquid that the present embodiment provides prepares the method for baste, its rational technology, simple to operate; The oyster baste impurity prepared is few, and without seasoning and composite, its delicate flavour, sense organ, color and luster are better than current oyster sauce goods, have fabulous commercial value.
embodiment 3
One seed oyster water cooking liquid prepares the method for baste, through following process steps:
(1), to choose oyster water cooking liquid 4000L be raw material, and by its reduced pressure concentration, being concentrated into volume is 500L, and solid content is 20%, obtains concentrate;
(2), by the concentrate obtained in step (1) be heated to 100 DEG C and keep 20min, fully dissolve, after being cooled to temperature 50 C, will add the compound protease of concentrate quality 0.5 ‰ in concentrate, enzymolysis 4h, obtains enzymolysis liquid; Wherein, compound protease is the compound protease that Ningxia jade of the He family Bioisystech Co., Ltd produces and sells;
(3), by the enzymolysis liquid obtained in step (3) be heated to 90 DEG C, keep 30min, carry out going out ferment treatment, the enzymolysis liquid of the enzyme that must go out;
(4), the enzymolysis liquid reduced pressure concentration of the enzyme that goes out that will obtain in step (3), being concentrated into solid content is 30%, obtains enzymolysis concentrate;
(5), be 95% food-grade ethanol by adding concentration in the enzymolysis concentrate obtained in (4), make its final concentration be staticly settle 4h under 60%, 6 DEG C of conditions;
(6), the solution after the alcohol settling obtained in step (5) is transferred in horizontal centrifuge, controls rotating speed 4000rpm, carry out centrifugal, collect supernatant;
(7), the supernatant reduced pressure concentration that will obtain in step (6), remove ethanol, obtain oyster baste.
The oyster water cooking liquid that the present embodiment provides prepares the method for baste, its rational technology, simple to operate, and preparation process condition is gentle; The oyster baste prepared farthest remains nutritive value, is easily absorbed by the body time edible, and physiological function is tired height, and impurity is few, and without seasoning and composite, its delicate flavour, sense organ, color and luster are better than current oyster sauce goods, have fabulous commercial value.
Claims (7)
1. a seed oyster water cooking liquid prepares the method for baste, it is characterized in that: it is that to choose oyster water cooking liquid be raw material, by oyster water cooking liquid reduced pressure concentration, obtains concentrate; Concentrate heating for dissolving, adds protease and carries out enzymolysis, obtain enzymolysis liquid after cooling; Enzymolysis liquid goes out enzyme; Go out the enzymolysis liquid reduced pressure concentration of enzyme, obtains enzymolysis concentrate; Enzymolysis concentrate alcohol precipitation, centrifugal, collect supernatant; Supernatant, through reduced pressure concentration, after removing ethanol, obtains oyster baste.
2. a seed oyster water cooking liquid according to claim 1 prepares the method for baste, it is characterized in that: described oyster water cooking liquid reduced pressure concentration is that to adopt reduced pressure concentration equipment to be evaporated to solid content oyster water cooking liquid be 10 ~ 20%;
A seed oyster water cooking liquid according to claim 1 prepares the method for baste, it is characterized in that: described enzymolysis is the protease cooled concentrate being added concentrate quality 0.5 ~ 6 ‰, control temperature 50 ~ 60 DEG C, enzymolysis 1 ~ 4h.
3. a seed oyster water cooking liquid according to claim 1 prepares the method for baste, it is characterized in that: the described enzymolysis liquid enzyme that goes out is that enzymolysis liquid is heated to 90 ~ 100 DEG C, keeps 10 ~ 30min, carries out going out ferment treatment.
4. a seed oyster water cooking liquid according to claim 1 prepares the method for baste, it is characterized in that: the enzymolysis liquid reduced pressure concentration of the described enzyme that goes out is that to adopt reduced pressure concentration equipment to be evaporated to solid content the enzymolysis liquid of the enzyme that goes out be 30 ~ 40%.
5. a seed oyster water cooking liquid according to claim 1 prepares the method for baste, it is characterized in that: described enzymolysis concentrate alcohol precipitation is that enzymolysis concentrate is added ethanol, makes its final concentration be 50 ~ 60%, staticly settles.
6. a seed oyster water cooking liquid according to claim 1 prepares the method for baste, it is characterized in that: through following process steps:
(1), to choose oyster water cooking liquid be raw material, and by its reduced pressure concentration, being concentrated into solid content is 10 ~ 20%, obtains concentrate;
(2), the concentrate heating for dissolving that will obtain in step (1), cooling, control temperature 50 ~ 60 DEG C, will add the protease of concentrate quality 0.5 ~ 6 ‰ in concentrate, enzymolysis 1 ~ 4h, obtains enzymolysis liquid;
(3), by the enzymolysis liquid obtained in step (3) be heated to 90 ~ 100 DEG C, keep 10 ~ 30min, carry out going out ferment treatment, the enzymolysis liquid of the enzyme that must go out;
(4), the enzymolysis liquid reduced pressure concentration of the enzyme that goes out that will obtain in step (3), being concentrated into solid content is 30 ~ 40%, obtains enzymolysis concentrate;
(5), by the enzymolysis concentrate obtained in (4) add ethanol, make its final concentration be 50 ~ 60%, staticly settle;
(6), the solution after the alcohol settling obtained in step (5) is carried out centrifugal, collect supernatant;
(7), the supernatant reduced pressure concentration that will obtain in step (6), remove ethanol, obtain oyster baste.
7. the seed oyster water cooking liquid according to claim 1 or 3 or 5 prepares the method for baste, it is characterized in that: described protease is that compound protease is or/and flavor protease.
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| CN201410695432.9A CN104489598A (en) | 2014-11-27 | 2014-11-27 | Method for preparing seasoning sauce from oyster water boiled liquid |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231394A (en) * | 2015-11-09 | 2016-01-13 | 中国水产科学研究院黄海水产研究所 | Composite seafood seasoning |
| CN105767951A (en) * | 2016-03-09 | 2016-07-20 | 大连工业大学 | Preparation method of instant smoked yesso scallop |
| CN106539050A (en) * | 2016-11-25 | 2017-03-29 | 荣成市领鲜海洋生物科技有限公司 | A kind of graininess oyster flavoring and preparation method thereof |
| CN106722742A (en) * | 2016-12-12 | 2017-05-31 | 钦州学院 | A kind of oyster sauce and preparation method thereof |
| CN109567125A (en) * | 2018-11-19 | 2019-04-05 | 佛山市海天（江苏）调味食品有限公司 | A kind of preparation method of flavor oyster sauce |
| CN111920030A (en) * | 2020-06-17 | 2020-11-13 | 广东雅道生物科技有限公司 | Enzymatic liquid reflux pouring method and seafood seasoning product thereof |
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| CN1389151A (en) * | 2002-07-12 | 2003-01-08 | 黄景俊 | Technological process of producing seasoning with sea food leftover |
| 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 |
| CN102379410A (en) * | 2011-10-28 | 2012-03-21 | 海南椰岛（集团）股份有限公司 | Method for preparing nutritious flavoring by using shellfishes and by-products of shellfishes |
| CN103053978A (en) * | 2012-09-17 | 2013-04-24 | 浙江省海洋开发研究院 | Acete chinensis cooking liquid seafood seasoning and preparation method thereof |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS545057A (en) * | 1977-06-10 | 1979-01-16 | Ajinomoto Kk | Deodorizing of fish and shellfish extract |
| CN1389151A (en) * | 2002-07-12 | 2003-01-08 | 黄景俊 | Technological process of producing seasoning with sea food leftover |
| 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 |
| CN102379410A (en) * | 2011-10-28 | 2012-03-21 | 海南椰岛（集团）股份有限公司 | Method for preparing nutritious flavoring by using shellfishes and by-products of shellfishes |
| CN103053978A (en) * | 2012-09-17 | 2013-04-24 | 浙江省海洋开发研究院 | Acete chinensis cooking liquid seafood seasoning and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231394A (en) * | 2015-11-09 | 2016-01-13 | 中国水产科学研究院黄海水产研究所 | Composite seafood seasoning |
| CN105767951A (en) * | 2016-03-09 | 2016-07-20 | 大连工业大学 | Preparation method of instant smoked yesso scallop |
| CN106539050A (en) * | 2016-11-25 | 2017-03-29 | 荣成市领鲜海洋生物科技有限公司 | A kind of graininess oyster flavoring and preparation method thereof |
| CN106722742A (en) * | 2016-12-12 | 2017-05-31 | 钦州学院 | A kind of oyster sauce and preparation method thereof |
| CN109567125A (en) * | 2018-11-19 | 2019-04-05 | 佛山市海天（江苏）调味食品有限公司 | A kind of preparation method of flavor oyster sauce |
| CN111920030A (en) * | 2020-06-17 | 2020-11-13 | 广东雅道生物科技有限公司 | Enzymatic liquid reflux pouring method and seafood seasoning product thereof |
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