CN104996968A - Preparation method of clam essence - Google Patents

Preparation method of clam essence Download PDF

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Publication number
CN104996968A
CN104996968A CN201510421328.5A CN201510421328A CN104996968A CN 104996968 A CN104996968 A CN 104996968A CN 201510421328 A CN201510421328 A CN 201510421328A CN 104996968 A CN104996968 A CN 104996968A
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CN
China
Prior art keywords
clam
clams
essence
preparation
parts
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.)
Pending
Application number
CN201510421328.5A
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Chinese (zh)
Inventor
徐正萍
张贡博
张树林
易封萍
周春飞
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TIANNING FLAVOR (JIANGSU) CO Ltd
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TIANNING FLAVOR (JIANGSU) CO Ltd
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Priority to CN201510421328.5A priority Critical patent/CN104996968A/en
Publication of CN104996968A publication Critical patent/CN104996968A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a preparation method of clam essence. The preparation method comprises the following steps: soaking fresh and living clams which are bought in clean water so as to enable the clams to spit all soil in the clams; then adding pure water and the clams in the proportion of the pure water to the clams being 2:1 into a pot, and boiling the clams with slow fire; then cooling the boiled clams to a normal temperature; removing shells of the clams, leaving clam meat and juice, and crushing a mixture of the clam and the juice in a mixing machine into paste; adding flavored protease and papain for enzymolysis on the clams; raising the temperature to 95 DEG C, and performing enzyme deactivation for 25 minutes so as to obtain a clam extract; adding glucose, gourmet powder, salt and various amino acid to the prepared clam extract, and performing a Maillard reaction; and after the reaction, lowering the temperature, and adding compounded clam essence base so as to obtain the clam essence. The clam essence prepared by the preparation method disclosed by the invention is high in natural feeling, good in fidelity, attractive in flavor and rich in mouth feel, and freshness and fragrance of natural seafood, emitted from the clams, are more unique and attractive.

Description

A kind of preparation method of clam essence
technical field:
The invention belongs to food additives field, the specifically increasing of veneriformis extract in Maillard reaction fresh increasing taste effect.
Background technology
Clam, mollusk, shell oval, filbert, edge purple, lives at the bottom of shallow sea, have colored clam, clam, coelomactra antiquataetc. all multi items.Its delicious meat is incomparable, is called as " the first under heaven is fresh ", " hats of hundred tastes ", and it nutritionalso relatively more comprehensive, it contains protein, fat, carbohydrate, iron, calcium, phosphorus, iodine, vitamin, amino acidwith taurinedeng Multiple components, low heat energy, high protein, few fat, the elderly can be prevented and treated chronic disease, real genus is inexpensive marine product.
Utilize the method for clam enzymolysis that delicate flavour material extraction efficiency in clam is significantly improved.Clam is through enzyme hydrolysis, its institutional framework is damaged, make tissue and intracellular amino acid, protein and polysaccharide body are able to fully dissociate and discharge, so just, substantially increase the extraction effect of the active ingredient to clam, the content of total amino acid and essential amino acid and polysaccharide increases greatly, enzymolysis not only makes effective ingredient total amount significantly rise, the composition of amino acid as inosinicacid and guanylic acid is improved significantly, carbohydrate distribution is substantially improved after enzymolysis, the relative amount of the glucan of higher molecular weight significantly improves, the nutritional labeling of clam zymolyte is significantly promoted.
Summary of the invention
The object of this invention is to provide a kind of preparation method of clam essence, after clam enzymatic isolation method is hydrolyzed by the method, pass through Maillard reaction again, finally add the clam perfume base coordinating to join and be prepared into clam essence, natural sense is strong, and fidelity is good, and local flavor is tempting, rich in taste, the fresh perfume (or spice) of the natural seafood that clam gives out is more unique tempting.
Object of the present invention is achieved through the following technical solutions:
A preparation method for clam essence, is characterized in that: after clam enzymatic isolation method is hydrolyzed by the method, then by Maillard reaction, and finally add the clam perfume base of coordinating to join, obtain clam essence, concrete steps are as follows:
1) will fresh and alive clam be bought, and clean, soak in clear water, and make it tell earth in most shell; Then pure water and clam are added in pot with the ratio of 2:1, boil so that slow fire is boiled; Then normal temperature is cooled to; Again the shell of clam is removed, leave clam meat and juice, the mixture of clam and juice is ground into mud in mixer; Add flavor protease 0.3 part and papain 0.5 part, carry out enzymolysis to clam, controlled enzymatic hydrolysis temperature is at about 50 DEG C, and enzymolysis 4 hours, then be warming up to 95 degree and carry out going out enzyme in 25 minutes, makes veneriformis extract;
2) veneriformis extract 80-90 part, add 1-3 part glucose and 0.1-0.3 part glycine, 0.2-0.6 part alanine, 0.2-0.4 part serine, 0.1-0.3 part lysine, 0.3-0.6 part CYSTINE and 5-10 part pure water, at 102-106 degree, within 2-4 hour, carry out Maillard reaction; Be cooled to 40 degree after reaction, add 1-2 part clam perfume base of allotment, make clam essence; Wherein, the component of clam perfume base is dimethyl sulfide 0.05-0.3 part, trimethylamine 33% 0.05-0.3 part; acetylmethyl carbinol 0.1-0.5 part, 1-OCOL 0.2-0.4 part, dimethyl disulfide 0.02-0.05 part;, trimethylpyrazine 0.01-0.03 part; 2-methyl-3-furanthiol 0.02-0.07 part, 2,6-nonadienal 0.1-0.4 part; 3-methylthiopropionaldehyde 0.1-0.5 part; leaf-alcohol 0.05-0.2 part, isoamyl alcohol 0.1-0.4 part, propane diols 97-98 part.
Further, in the present invention, veneriformis extract 85 parts, adds 3 parts of glucose and 0.2 part of glycine, 0.4 part of alanine, 0.3 part of serine, 0.1 part of lysine, 0.3 part of CYSTINE and 15 parts of pure water.
Further, veneriformis extract 90 parts, adds 2 parts of glucose and 0.1 part of glycine, 0.2 part of alanine, 0.2 part of serine, 0.2 part of lysine, 0.1 part of CYSTINE and 8 parts of pure water.
The clam essence that the present invention makes and the clam essence that conventional hot water's extraction is made carry out contrast and find, the natural sense of clam essence generated after the reaction of clam sky extract is strong, and fidelity is good, and local flavor is tempting, rich in taste, the fresh perfume (or spice) of the natural seafood that clam gives out is more unique tempting.
The clam essence made by Maillard reaction after the clam essence using pure preparation to make and enzymolysis is contrasted, realize in flavoring, meat products application, the clam essence sense of taste made by Maillard reaction after enzymolysis is more delicious, fidelity is better, fragrance is longer, and natural seafood fragrance, the flavor taste of clam are more outstanding.
Detailed description of the invention
Embodiment 1
A preparation method for clam essence, after being hydrolyzed by clam enzymatic isolation method, then by Maillard reaction, finally add the clam perfume base of coordinating to join, obtain clam essence, concrete steps are as follows:
First will buy fresh and alive clam, be cleaned, soak one day in clear water, and make it tell earth in most shell.Then pure water and clam are added in pot with the ratio of 2:1, boil so that slow fire is boiled.Then normal temperature is cooled to.Again the shell of clam is removed, leave clam meat and juice, then the mixture of clam and juice is ground into mud in mixer.Add flavor protease and papain, at 2 hours, 45 degree temperature, enzymolysis is carried out to clam.And then be warming up to 95 degree and carry out going out enzyme in 25 minutes, make veneriformis extract.
Then the veneriformis extract 85 parts will made, adds 3 parts of glucose and 0.2 part of glycine, 0.4 part of alanine, 0.3 part of serine, 0.1 part of lysine, 0.3 part of CYSTINE and 15 parts of pure water, at 103 degree, within 2 hours, carries out Maillard reaction.Be cooled to 40 degree after reaction, add 1 part of clam perfume base of allotment, make clam essence.The component of clam perfume base is dimethyl sulfide 0.05 part, trimethylamine 33% 0.1 parts, acetylmethyl carbinol 0.2 part; 1-OCOL 0.3 part; dimethyl disulfide 0.02 part, trimethylpyrazine 0.01 part, 2-methyl-3-furanthiol 0.03 part; 2; 6-nonadienal 0.1 part, 3-methylthiopropionaldehyde 0.2 part, leaf-alcohol 0.1 part; isoamyl alcohol 0.2 part, propane diols 98.7 parts.
The clam essence that the clam essence made through this step and pure blending type are made carries out contrast and finds, the natural sense of clam essence generated after the reaction of clam sky extract is strong, and fidelity is good, and seafood taste is given prominence to, rich in taste, and the fresh perfume of seafood is unique tempting.
Embodiment 2
The preparation method of another clam essence, first will buy fresh and alive clam, be cleaned, and soak one day in clear water, make it tell earth in most shell.Then pure water and clam are added in pot with the ratio of 2:1, boil so that slow fire is boiled.Then normal temperature is cooled to.Again the shell of clam is removed, leave clam meat and juice, then the mixture of clam and juice is ground into mud in mixer.Add flavor protease and papain, at 3 hours, 48 degree temperature, enzymolysis is carried out to clam.And then be warming up to 95 degree and carry out going out enzyme in 25 minutes, make veneriformis extract.
Then the veneriformis extract 90 parts will made, adds 2 parts of glucose and 0.1 part of glycine, 0.2 part of alanine, 0.2 part of serine, 0.2 part of lysine, 0.1 part of CYSTINE and 8 parts of pure water, at 103 degree, within 4 hours, carries out Maillard reaction.Be cooled to 40 degree after reaction, add 1.5 parts of clam perfume bases of allotment, make clam essence.The component of clam perfume base is dimethyl sulfide 0.06 part, trimethylamine 33% 0.2 parts, acetylmethyl carbinol 0.1 part; 1-OCOL 0.4 part; dimethyl disulfide 0.03 part, trimethylpyrazine 0.02 part, 2-methyl-3-furanthiol 0.02 part; 2; 6-nonadienal 0.1 part, 3-methylthiopropionaldehyde 0.3 part, leaf-alcohol 0.1 part; isoamyl alcohol 0.1 part, propane diols 98.6 parts.
The clam essence that the clam essence made through this step and pure blending type are made carries out contrast and finds, the clam essence aroma strength generated after the reaction of clam sky extract is large, and seafood taste is given prominence to, and seafood mouthfeel is strong, and rich in taste, the characteristic perfume of seafood is obvious.

Claims (4)

1. a preparation method for clam essence, is characterized in that: after clam enzymatic isolation method is hydrolyzed by the method, then by Maillard reaction, and finally add the clam perfume base of coordinating to join, obtain clam essence, concrete steps are as follows:
1) will fresh and alive clam be bought, and clean, soak in clear water, and make it tell earth in most shell; Then pure water and clam are added in pot with the ratio of 2:1, boil so that slow fire is boiled; Then normal temperature is cooled to; Again the shell of clam is removed, leave clam meat and juice, the mixture of clam and juice is ground into mud in mixer; Add flavor protease 0.3 part and papain 0.5 part, enzymolysis is carried out to clam; Be warming up to 95 degree again and carry out going out enzyme in 25 minutes, make veneriformis extract;
2) veneriformis extract 80-90 part, add 1-3 part glucose and 0.1-0.3 part glycine, 0.2-0.6 part alanine, 0.2-0.4 part serine, 0.1-0.3 part lysine, 0.3-0.6 part CYSTINE and 5-10 part pure water, Maillard reaction is carried out at 102-106 DEG C, 2-4 hour; Be cooled to 40 DEG C after reaction, add 1-2 part clam perfume base of allotment, make clam essence; Wherein, the component of clam perfume base is dimethyl sulfide 0.05-0.3 part, trimethylamine 33% 0.05-0.3 part; acetylmethyl carbinol 0.1-0.5 part, 1-OCOL 0.2-0.4 part, dimethyl disulfide 0.02-0.05 part;, trimethylpyrazine 0.01-0.03 part; 2-methyl-3-furanthiol 0.02-0.07 part, 2,6-nonadienal 0.1-0.4 part; 3-methylthiopropionaldehyde 0.1-0.5 part; leaf-alcohol 0.05-0.2 part, isoamyl alcohol 0.1-0.4 part, propane diols 97-98 part.
2. the preparation method of clam essence according to claim 1, is characterized in that: the detailed process of enzymolysis is: clam juice is when enzymolysis, and keep hydrolysis temperature at about 50 DEG C, react while stirring, enzymolysis time was at 4 hours.
3. the preparation method of clam essence according to claim 1, it is characterized in that: step 2) in, veneriformis extract 85 parts, adds 3 parts of glucose and 0.2 part of glycine, 0.4 part of alanine, 0.3 part of serine, 0.1 part of lysine, 0.3 part of CYSTINE and 15 parts of pure water.
4. the preparation method of clam essence according to claim 1, it is characterized in that: step 2) in, veneriformis extract 90 parts, adds 2 parts of glucose and 0.1 part of glycine, 0.2 part of alanine, 0.2 part of serine, 0.2 part of lysine, 0.1 part of CYSTINE and 8 parts of pure water.
CN201510421328.5A 2015-07-17 2015-07-17 Preparation method of clam essence Pending CN104996968A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107568697A (en) * 2017-10-31 2018-01-12 荣成市日鑫水产有限公司 A kind of production method of seafood sauce
CN108433080A (en) * 2018-02-07 2018-08-24 山东天博食品配料有限公司 It is a kind of to be free of the spiral shell liquid flavor and preparation method thereof that cause people's allergy spiral shell
CN111513297A (en) * 2020-05-08 2020-08-11 上海应用技术大学 Formulated oyster sauce essence and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10150948A (en) * 1996-11-22 1998-06-09 Chiba Pref Gov New seasoning utilizing shellfish guts of trough shell and manufacture therefor
CN102090672A (en) * 2010-09-06 2011-06-15 山东好当家海洋发展股份有限公司 Short necked clam nutrient solution and preparation method thereof
CN102090609A (en) * 2010-09-06 2011-06-15 山东好当家海洋发展股份有限公司 Preparation method of scallop seasoning essence
CN102302133A (en) * 2011-08-29 2012-01-04 天宁香料(江苏)有限公司 Seafood paste essence and preparation method thereof
CN103689521B (en) * 2013-12-16 2015-05-13 江南大学 Biological enzymolysis and Maillard reaction-based preparation method for clam essences

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10150948A (en) * 1996-11-22 1998-06-09 Chiba Pref Gov New seasoning utilizing shellfish guts of trough shell and manufacture therefor
CN102090672A (en) * 2010-09-06 2011-06-15 山东好当家海洋发展股份有限公司 Short necked clam nutrient solution and preparation method thereof
CN102090609A (en) * 2010-09-06 2011-06-15 山东好当家海洋发展股份有限公司 Preparation method of scallop seasoning essence
CN102302133A (en) * 2011-08-29 2012-01-04 天宁香料(江苏)有限公司 Seafood paste essence and preparation method thereof
CN103689521B (en) * 2013-12-16 2015-05-13 江南大学 Biological enzymolysis and Maillard reaction-based preparation method for clam essences

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107568697A (en) * 2017-10-31 2018-01-12 荣成市日鑫水产有限公司 A kind of production method of seafood sauce
CN108433080A (en) * 2018-02-07 2018-08-24 山东天博食品配料有限公司 It is a kind of to be free of the spiral shell liquid flavor and preparation method thereof that cause people's allergy spiral shell
CN108433080B (en) * 2018-02-07 2021-07-13 山东天博食品配料有限公司 Snail flavor liquid without snail which can cause allergy to people and preparation method thereof
CN111513297A (en) * 2020-05-08 2020-08-11 上海应用技术大学 Formulated oyster sauce essence and preparation method thereof

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