CN105231394A - Composite seafood seasoning - Google Patents
Composite seafood seasoning Download PDFInfo
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- CN105231394A CN105231394A CN201510757290.9A CN201510757290A CN105231394A CN 105231394 A CN105231394 A CN 105231394A CN 201510757290 A CN201510757290 A CN 201510757290A CN 105231394 A CN105231394 A CN 105231394A
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- clam
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Abstract
The invention relates to composite seafood seasoning, and belongs to the technical field of seasoning. The composite seafood seasoning comprises enzymatic hydrolysate of clam juice, enzymatic hydrolysate of oyster juice, enzymatic hydrolysate of scallop skirts, and a shiitake mushroom extract, wherein the enzymic hydrolysis conditions of the clam juice, the oyster juice and the scallop skirts include that the temperature is 45-46 DEG C, the mass percentage of enzymes is 1%, the pH is 6.5-7.5, the enzymic hydrolysis time is more than 3h, and required enzymes are one or more of papain, neutral protease and flavored protease. The seasoning disclosed by the invention is delicious in taste, and has the peculiar fragrance of seafood; in addition, the preparation technology is simple and convenient, so that the seasoning has wider application and development prospects.
Description
Technical field
The invention belongs to flavoring technical field, be specifically related to a kind of compounding sea fresh seasoning.
Background technology
Oyster, clam and scallop are three kinds of Main Economic shellfishes that China marine site abounds with, and because of its delicious flavour liking deeply by domestic and international consumer, the title that oyster has " cowfish milk ", clam is called as " the first under heaven is fresh ".Oyster, clam and scallop are rich in the Multiple components such as protein, unrighted acid, carbohydrate, iron, calcium, phosphorus, iodine, vitamin and taurine, are the ultimate foods of a kind of low calorie, high protein.Processing and utilization research report both at home and abroad about these three kinds of shellfishes is more, but it is less to make the report of flavoring to the soup juice after scallop body and oyster, clam processing, mainly concentrates on oyster soup juice processing oyster sauce.CN201510129520 discloses a kind of seafood compound seasoner and technique thereof, adopts solid seafood powder to be raw material; CN200810012584 discloses clam solid seafood flavoring and production method, utilizes clam class soup juice convection drying to make flavoring.Therefore utilize shellfish processing fent to make seafood condiment through enzymolysis and there are bright prospects.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of compounding sea fresh seasoning, the present invention makes full use of shellfish processing waste resource, after adopting enzymatic isolation method the protein of oyster juice, clam juice and scallop body kind, polypeptide to be fully hydrolyzed and Shitake Mushroom P.E composite, the compounding sea fresh seasoning that to prepare with high free aminoacid content be feature.
The present invention is achieved by the following technical solution:
A kind of compounding sea fresh seasoning, it comprises clam juice enzymolysis liquid, oyster juice enzymolysis liquid, the enzymolysis liquid of scallop body and Shitake Mushroom P.E; The enzymatic hydrolysis condition of described clam juice, oyster juice and scallop body is temperature 45-46 DEG C, the mass fraction 1% of enzyme, pH are 6.5-7.5, more than enzymolysis time 3h, and described enzyme is papain, neutral proteinase, one or more in flavor protease.
The present invention also provides a kind of preparation method of described seafood condiment for gained oyster juice is mixed rear enzymolysis respectively by after filter screen with 2:3 (m/m) with clam juice, scallop body enzymolysis, after clam juice, oyster juice enzymolysis liquid being mixed with mass ratio 1:1 with scallop body enzymolysis liquid during mixing preparation, add the Shitake Mushroom P.E that mixed liquor mass ratio is 1% again, then 1/3 of original volume is concentrated into, sterilizing after allotment.
The present invention's beneficial effect compared with prior art:
Product of the present invention is semifluid shape, oyster juice, clam juice zymolyte, scallop body enzymolysis liquid and Shitake Mushroom P.E are allocated and made compounding sea fresh seasoning by light brown, delicious flavour, free aminoacid content is higher than commercial like product, and important flavor (sweet taste, the delicate flavour) amino acid content of glycine, aspartic acid, alanine, glutamic acid, threonine, serine, proline 7 kinds accounts for 50% of total free amino acid, thus delicious flavour, there is the peculiar fragrance of marine product, in addition preparation technology is easy, has comparatively wide application and development prospect.
Detailed description of the invention:
Below by embodiment, technical scheme of the present invention is further explained, but the protection domain of invention is not by any pro forma restriction of embodiment.
Embodiment 1
A kind of compounding sea fresh seasoning, it comprises clam juice enzymolysis liquid, oyster juice enzymolysis liquid and scallop body enzymolysis liquid and Shitake Mushroom P.E; Concrete production technology is:
Key points for operation: the soup juice produced in ripe oyster or clam processing is adopted flavor protease enzymolysis after 100 mesh filter screens filter, and the mass fraction 0.2% (mass percent) of enzymatic hydrolysis condition temperature 50 C, enzyme, pH are 7.5; Adjust ph to 7.0 after scallop body homogenate, adds neutral protease enzymolysis, and the mass fraction 1% (mass percent) of enzymatic hydrolysis condition temperature 45 C, enzyme, pH are 7.0.After clam juice, oyster juice enzymolysis liquid being mixed with mass ratio 1:1 with scallop body enzymolysis liquid during mixing preparation, add mixed liquor quality 1% Shitake Mushroom P.E again, 1/3 of original volume is concentrated into after mixing, get concentrate (mass percent is 80%), add granulated sugar (mass percent is 8%), beta-schardinger dextrin-(mass percent is 8%), the rear sterilizing of salt (mass percent is 4%) allotment.
The present embodiment enzymolysis oyster juice and clam juice, through mixing with scallop body enzymolysis liquid, then through concentrating, allocating and sterilizing, obtain compound seasoner finished product.This product is semifluid shape, light brown, delicious flavour, have the peculiar fragrance after marine product and mushroom compound.The content of the present embodiment seafood condiment Free Amino Acids state nitrogen up to 1.56g/100mL, higher than commercially available special grade soy (such as, GB18186-2000 make soy sauce special grade soy free amino acid nitrogen content 0.8g/100mL in national standard).
Claims (1)
1. a compounding sea fresh seasoning, is characterized in that it comprises clam juice enzymolysis liquid, oyster juice enzymolysis liquid, the enzymolysis liquid of scallop body and Shitake Mushroom P.E; The enzymatic hydrolysis condition of described clam juice, oyster juice and scallop body is temperature 45-46 DEG C, the mass fraction 1% of enzyme, pH are 6.5-7.5, more than enzymolysis time 3h, and described enzyme is papain, neutral proteinase, one or more in flavor protease.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510757290.9A CN105231394A (en) | 2015-11-09 | 2015-11-09 | Composite seafood seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510757290.9A CN105231394A (en) | 2015-11-09 | 2015-11-09 | Composite seafood seasoning |
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| CN105231394A true CN105231394A (en) | 2016-01-13 |
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| CN201510757290.9A Pending CN105231394A (en) | 2015-11-09 | 2015-11-09 | Composite seafood seasoning |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106136194A (en) * | 2016-06-28 | 2016-11-23 | 天津春发生物科技集团有限公司 | A kind of natural compound freshening seasoning and preparation method thereof |
| CN106174388A (en) * | 2016-07-16 | 2016-12-07 | 山东阜丰发酵有限公司 | A kind of fresh compound seasoner of the height containing Mytilus enzymolysis solution and preparation method thereof |
| CN106901304A (en) * | 2017-03-15 | 2017-06-30 | 钱建荣 | A kind of seafood flavoring juice and preparation method thereof |
| CN107865374A (en) * | 2016-09-26 | 2018-04-03 | 威海红印食品科技有限公司 | A kind of compound seafood seasoned food |
| CN110403174A (en) * | 2019-08-21 | 2019-11-05 | 福建日品食研生物工程有限公司 | A kind of natural, full of nutrition dried scallop tasty agents and preparation method thereof |
| CN110547437A (en) * | 2018-05-30 | 2019-12-10 | 渤海大学 | Nutritional seafood seasoning and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103610159A (en) * | 2013-11-29 | 2014-03-05 | 渤海大学 | Composite seafood soup blend and preparation method thereof |
| CN104012922A (en) * | 2014-06-27 | 2014-09-03 | 天津春宇食品配料有限公司 | Mushroom flavor liquid seasoner and preparation method thereof |
| CN104489598A (en) * | 2014-11-27 | 2015-04-08 | 山东好当家海洋发展股份有限公司 | Method for preparing seasoning sauce from oyster water boiled liquid |
| CN104489603A (en) * | 2014-11-24 | 2015-04-08 | 威海市桢昊生物技术有限公司 | Preparation method of seafood seasoning by utilizing scallop processing waste |
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2015
- 2015-11-09 CN CN201510757290.9A patent/CN105231394A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610159A (en) * | 2013-11-29 | 2014-03-05 | 渤海大学 | Composite seafood soup blend and preparation method thereof |
| CN104012922A (en) * | 2014-06-27 | 2014-09-03 | 天津春宇食品配料有限公司 | Mushroom flavor liquid seasoner and preparation method thereof |
| CN104489603A (en) * | 2014-11-24 | 2015-04-08 | 威海市桢昊生物技术有限公司 | Preparation method of seafood seasoning by utilizing scallop processing waste |
| CN104489598A (en) * | 2014-11-27 | 2015-04-08 | 山东好当家海洋发展股份有限公司 | Method for preparing seasoning sauce from oyster water boiled liquid |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106136194A (en) * | 2016-06-28 | 2016-11-23 | 天津春发生物科技集团有限公司 | A kind of natural compound freshening seasoning and preparation method thereof |
| CN106174388A (en) * | 2016-07-16 | 2016-12-07 | 山东阜丰发酵有限公司 | A kind of fresh compound seasoner of the height containing Mytilus enzymolysis solution and preparation method thereof |
| CN106174388B (en) * | 2016-07-16 | 2020-01-07 | 山东阜丰发酵有限公司 | High-freshness compound seasoning containing mussel enzymatic hydrolysate and preparation method thereof |
| CN107865374A (en) * | 2016-09-26 | 2018-04-03 | 威海红印食品科技有限公司 | A kind of compound seafood seasoned food |
| CN106901304A (en) * | 2017-03-15 | 2017-06-30 | 钱建荣 | A kind of seafood flavoring juice and preparation method thereof |
| CN110547437A (en) * | 2018-05-30 | 2019-12-10 | 渤海大学 | Nutritional seafood seasoning and preparation method thereof |
| CN110403174A (en) * | 2019-08-21 | 2019-11-05 | 福建日品食研生物工程有限公司 | A kind of natural, full of nutrition dried scallop tasty agents and preparation method thereof |
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Application publication date: 20160113 |
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