CN105285914A - Seafood sauce formula and production technology - Google Patents
Seafood sauce formula and production technology Download PDFInfo
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- CN105285914A CN105285914A CN201510885871.0A CN201510885871A CN105285914A CN 105285914 A CN105285914 A CN 105285914A CN 201510885871 A CN201510885871 A CN 201510885871A CN 105285914 A CN105285914 A CN 105285914A
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Abstract
The invention discloses a seafood sauce formula and a production technology. The production technology comprises the following steps: fully stirring 1 to 4 parts of mussel zymolyte, 3 to 6 parts of fructose corn syrup, 1 to 1.5 parts of edible salt, 2 to 4 parts of mirin, 1 to 2 parts of a yeast extract, 1 to 1.5 parts of monosodium glutamate and 0.1 to 0.15 part of citric acid in 85 to 90 parts of boiled sauce, then adding 0.1 to 0.2 part of I+G and less than or equal to 0.1 part of potassium sorbate, cooling to 80 DEG C, uniformly stirring, canning, and performing sterilization, thus obtaining seafood sauce. The invention provides delicious seafood sauce for people, and a new way is provided for comprehensive utilization of mussel, so that the economical value is increased; meanwhile, the variety of the sauce in the market is enriched, and the innovativeness and health requirements in the seasoning market are met.
Description
Technical field
The invention belongs to food processing field, particularly relate to a kind of seafood soy-sauce formula and processing technology.
Background technology
Soy sauce is as China's traditional condiment, and with its delicious flavour, nutritious, color and luster is reddish brown bright, increases vivid look, and extremely like to dish.Along with the raising of people's living standard is had higher requirement to the local flavor of soy sauce and mouthfeel, on market, the kind of soy sauce also increases increasingly.
Soy sauce is as the indispensable part of daily culinary art, and seafood soy-sauce can enrich soy sauce kind, for consumer provides more cuisines to experience.
Summary of the invention
In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a kind of seafood soy-sauce, for people provide seafood delicious, relating to a kind of comprehensive utilization of marine product simultaneously.
For achieving the above object, the present invention is achieved by the following technical solutions.
A kind of seafood soy-sauce formula, comprise soy sauce 85-90 part by weight, mussel zymolyte 1 ~ 4 part, HFCS 3 ~ 6 parts, salt 1 ~ 1.5 part, taste drench 2 ~ 4 parts, yeast extract 1 ~ 2 part, monosodium glutamate 1 ~ 1.5 part, I+G0.1 ~ 0.2 part, citric acid 0.1 ~ 0.15 part, potassium sorbate≤0.1 part.
A kind of seafood soy-sauce production technology, comprises the following steps:
(1) first weigh according to the component formula of seafood soy-sauce, for subsequent use;
(2) mussel enzymolysis: got by fresh and alive mussel after mussel meat adds water and rub, after adding aquatic product protein enzyme insulation enzymolysis, then adds flavor protease enzymolysis, obtain enzymolysis liquid in mussel meat slurry;
(3) de-raw meat: by the mussel of step (2) enzymolysis, add yeast, temperature 90 ~ 100 DEG C, after insulation 15 ~ 20min, centrifuging and taking supernatant is for subsequent use;
(4) soy sauce process: soy sauce is carried out pasteurization, boils;
(5) batch mixing: the mussel zymolyte of step (3) gained, HFCS, salt, taste pouring, yeast extract, monosodium glutamate, citric acid, potassium sorbate and I+G are added in the soy sauce of step (4) gained and stirs;
(6) filling, sterilizing.
In described step (3), the method for mussel enzymolysis is first fresh and alive mussel is supported 24h temporarily further, after sand to be told, is steam heated to opening, gets mussel meat and add the water being no less than 1 times, rubbed by mussel meat; The aquatic product protein enzyme enzymolysis of incarnation slurry weight 0.5 ~ 0.7% is added in the mussel meat slurry smashed, hydrolysis temperature 45 DEG C, enzymolysis time 3 ~ 6h, continue the flavor protease adding incarnation slurry weight 0.1 ~ 0.5%, enzymolysis 2 ~ 4h, protein digestion during mussel meat is starched becomes small-molecular peptides and free amino acid, increases free amine group nitrogen content.
The active dry yeasr adding 0.1 ~ 0.5% of enzymolysis liquid quality further in described step (3) takes off raw meat 0.5 ~ 1h, removes in mussel enzymolysis liquid and makes us unjoyful extra large fishy smell.
In described step (4), the colourity of soy sauce is the ageing soy sauce of the half a year of 11.5 more than further.
In described step (5), the method for batch mixing is further: first potassium sorbate, a little boiling water of I+G are fully dissolved, for subsequent use; Then mussel enzymolysis liquid, HFCS, salt, taste pouring, yeast extract, monosodium glutamate, citric acid are added in the soy sauce boiled and fully stir, maintain 2 minutes, then add the solution of potassium sorbate and I+G, stir, be cooled to 80 DEG C, stir.Mussel enzymolysis liquid is mixed with ageing soy sauce, while increasing soy sauce delicate flavour, enriches the mouthfeel of soy sauce.
Beneficial effect: compared with prior art, the invention has the advantages that:
1) for masses provide the seafood soy-sauce of delicious flavour;
2) for the comprehensive utilization of mussel provides a kind of new way, economic worth is improved;
3) enrich the kind of soy sauce on market simultaneously, meet novelty and the health care demand of Condiment Market.
Detailed description of the invention
Below in conjunction with example, the present invention is described in further detail.
Relate in the present invention: ageing soy sauce: Jiangsu is permanent adopts traditional low-salt solid-state fermentation to produce along Cu Ye joint-stock company, and through above ageing half a year; Mussel zymolyte: will the mussel of Ganyu, Lianyun Harbour Ying Xuan trade Co., Ltd be purchased from through enzymolysis processing; Yeast extract: Angel Yeast Co., Ltd; HFCS: Shandong Long Xing bioengineering Co., Ltd; Other raw materials are commercially available.
Embodiment 1
A kind of seafood soy-sauce formula, by weight 90 parts, soy sauce, mussel zymolyte 1 part, HFCS 3 parts, salt 1 part, taste drench 4 parts, yeast extract 1 part, monosodium glutamate 1 part, I+G0.1 part, citric acid 0.1 part, potassium sorbate 0.1 part.
First fresh and alive mussel is supported 24h temporarily, after sand to be told, be steam heated to opening, get the water that mussel meat adds mussel meat weight 1 times, mussel meat is rubbed; In the mussel meat slurry smashed, add the aquatic product protein enzyme enzymolysis of mussel meat weight 0.5%, hydrolysis temperature 45 DEG C, enzymolysis time 6h, continues 0.1% flavor protease adding mussel meat weight, enzymolysis 4h; The active dry yeasr adding mussel meat weight 0.1% after enzymolysis terminates takes off raw meat 1h, after enzymolysis liquid is kept 20min at 90 DEG C, by enzymolysis liquid at the centrifugal 20min of 6000r/min, gets supernatant for subsequent use; The a little boiling water of potassium sorbate, I+G fully dissolves, for subsequent use; Then mussel enzymolysis liquid, HFCS, salt, taste pouring, yeast extract, monosodium glutamate, citric acid are added in the soy sauce boiled and fully stir, maintain 2 minutes, then add potassium sorbate and I+G, stir, be cooled to 80 DEG C, stir; Filling, sterilization.
Embodiment 2
A kind of seafood soy-sauce formula, comprise 85 parts, soy sauce by weight, mussel zymolyte 4 parts, HFCS 4 parts, salt 1.5 parts, taste drench 2 parts, yeast extract 2 parts, monosodium glutamate 1.5 parts, I+G0.2 part, citric acid 0.15 part, potassium sorbate 0.09 part.
First fresh and alive mussel is supported 24h temporarily, after sand to be told, be steam heated to opening, get the water that mussel meat adds mussel meat weight 1.5 times, mussel meat is rubbed; In the mussel meat slurry smashed, add the aquatic product protein enzyme enzymolysis of mussel meat weight 0.6%, hydrolysis temperature 45 DEG C, enzymolysis time 4h, continues the flavor protease adding mussel meat weight 0.3%, enzymolysis 2h; The active dry yeasr adding mussel meat weight 0.5% after enzymolysis terminates takes off raw meat 0.5h, after enzymolysis liquid is kept 15min at 95 DEG C, by enzymolysis liquid at the centrifugal 15min of 8000r/min, gets supernatant for subsequent use; The a little boiling water of potassium sorbate, I+G fully dissolves, for subsequent use; Then mussel enzymolysis liquid, HFCS, salt, taste pouring, yeast extract, monosodium glutamate, citric acid are added in the soy sauce boiled and fully stir, maintain 2 minutes, then add potassium sorbate and I+G, stir, be cooled to 80 DEG C, stir; Filling, sterilizing.
Embodiment 3
A kind of seafood soy-sauce formula, comprise 88 parts, soy sauce by weight, mussel zymolyte 2.5 parts, HFCS 4.5 parts, salt 1.25 parts, taste drench 3 parts, yeast extract 1.5 parts, monosodium glutamate 1.25 parts, I+G0.15 part, citric acid 0.12 part, potassium sorbate 0.08 part.
First fresh and alive mussel is supported 24h temporarily, after sand to be told, be steam heated to opening, get the water that mussel meat adds mussel meat weight 2 times, mussel meat is rubbed; In the mussel meat slurry smashed, add the aquatic product protein enzyme enzymolysis of mussel meat weight 0.7%, hydrolysis temperature 45 DEG C, enzymolysis time 3h, continues the flavor protease adding mussel meat weight 0.5%, enzymolysis 1h; The active dry yeasr adding mussel meat weight 0.3% after enzymolysis terminates takes off raw meat 50min, after enzymolysis liquid is kept 15min at 100 DEG C, by enzymolysis liquid at the centrifugal 15min of 8000r/min, gets supernatant for subsequent use; The a little boiling water of potassium sorbate, I+G fully dissolves, for subsequent use; Then mussel enzymolysis liquid, HFCS, salt, taste pouring, yeast extract, monosodium glutamate, citric acid and spice extract are added in the soy sauce boiled and fully stir, maintain 2 minutes, then add potassium sorbate and I+G, stir, be cooled to 80 DEG C, stir; Filling, sterilizing.
Measure above-mentioned seafood soy-sauce Determination of Free Amino Acids, result is as shown in the table:
| Amino acid | Embodiment 1 | Embodiment 2 | Embodiment 3 | Ageing soy sauce |
| Aspartic acid | 440.54 | 524.54 | 476.86 | 415.65 |
| Glutamic acid | 490.78 | 584.37 | 531.24 | 463.14 |
| Histidine | 56.06 | 66.76 | 60.69 | 52.89 |
| Serine | 160.17 | 190.71 | 173.37 | 151.17 |
| Arginine | 93.12 | 110.88 | 100.79 | 87.85 |
| Glycine | 163.46 | 194.63 | 176.94 | 154.21 |
| Threonine | 127.29 | 151.57 | 137.79 | 120.09 |
| Proline | 116.03 | 138.12 | 125.59 | 109.46 |
| Alanine | 142.26 | 169.39 | 153.97 | 134.21 |
| Valine | 86.53 | 103.06 | 93.63 | 81.63 |
| Methionine | 18.93 | 34.95 | 25.78 | — |
| Cysteine | 14.53 | 17.35 | 15.73 | 10.64 |
| Leucine | 270.84 | 322.42 | 293.15 | 255.49 |
| Tryptophan | 28.46 | 63.65 | 43.86 | — |
| Phenylalanine | 101.56 | 120.83 | 109.87 | 95.78 |
| Lysine | 175.43 | 208.85 | 189.89 | 165.5 |
| Tyrosine | 80.39 | 95.73 | 87.02 | 75.84 |
| TEAA | 790.11 | 970.38 | 868.19 | 718.49 |
| Total amino acid content (mg/L) | 2566.38 | 3097.81 | 2796.17 | 2373.55 |
The present invention is illustrated according to above-described embodiment, should be appreciated that above-described embodiment does not limit the present invention in any form, and all employings are equal to replacement or the technical scheme that obtains of equivalent transformation mode, all drop within protection scope of the present invention.
Claims (6)
1. a seafood soy-sauce, it is characterized in that, comprise following component by weight: soy sauce 85-90 part, mussel zymolyte 1 ~ 4 part, HFCS 3 ~ 6 parts, salt 1 ~ 1.5 part, taste drench 2 ~ 4 parts, yeast extract 1 ~ 2 part, monosodium glutamate 1 ~ 1.5 part, I+G0.1 ~ 0.2 part, citric acid 0.1 ~ 0.15 part, potassium sorbate≤0.1 part.
2. a kind of seafood soy-sauce production technology according to claim 1, is characterized in that, comprise the following steps:
(1) first weigh according to the component formula of seafood soy-sauce, for subsequent use;
(2) mussel enzymolysis: got by fresh and alive mussel after mussel meat adds water and rub, after adding aquatic product protein enzyme insulation enzymolysis, then adds flavor protease enzymolysis, obtain enzymolysis liquid in mussel meat slurry;
(3) de-raw meat: by the enzymolysis liquid of step (2), add yeast, temperature 90 ~ 100 DEG C, after insulation 15 ~ 20min, centrifuging and taking supernatant is for subsequent use;
(4) soy sauce process: soy sauce is carried out pasteurization, boils;
(5) batch mixing: the mussel zymolyte of step (3) gained and HFCS, salt, taste pouring, yeast extract, monosodium glutamate, citric acid, potassium sorbate and I+G are added in the soy sauce of step (4) gained and stirs;
(6) filling, sterilizing.
3. a kind of seafood soy-sauce production technology according to claim 2, is characterized in that, in described step (2), the method for mussel enzymolysis is first fresh and alive mussel is supported 24h temporarily, after sand to be told, be steam heated to opening, get mussel meat and add the water being no less than 1 times, mussel meat is rubbed; In the mussel meat slurry smashed, add the aquatic product protein enzyme enzymolysis of incarnation slurry weight 0.5 ~ 0.7%, hydrolysis temperature 45 DEG C, enzymolysis time 3 ~ 6h, continue the flavor protease adding incarnation slurry weight 0.1 ~ 0.5%, enzymolysis 2 ~ 4h.
4. a kind of seafood soy-sauce production technology according to claim 2, is characterized in that, the active dry yeasr adding 0.1 ~ 0.5% of enzymolysis liquid quality in described step (3) takes off raw meat 0.5 ~ 1h.
5. a kind of seafood soy-sauce production technology according to claim 2, is characterized in that, in described step (4), the colourity of soy sauce is the ageing soy sauce of the half a year of 11.5 more than.
6. a kind of seafood soy-sauce production technology according to claim 2, is characterized in that, in described step (5), the method for batch mixing is: first potassium sorbate, a little boiling water of I+G are fully dissolved, for subsequent use; Then mussel enzymolysis liquid and HFCS, salt, taste pouring, yeast extract, monosodium glutamate, citric acid are added in the soy sauce boiled and fully stir, maintain 2 minutes, then add the solution of potassium sorbate and I+G, stir, be cooled to 80 DEG C, stir.
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| CN201510885871.0A CN105285914A (en) | 2015-12-03 | 2015-12-03 | Seafood sauce formula and production technology |
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| CN201510885871.0A CN105285914A (en) | 2015-12-03 | 2015-12-03 | Seafood sauce formula and production technology |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170807A (en) * | 2018-09-05 | 2019-01-11 | 舟山赛莱特海洋科技有限公司 | A kind of mussel soy sauce and preparation method thereof |
| CN110101063A (en) * | 2019-06-05 | 2019-08-09 | 林大巍 | A kind of processing method of sea cucumber peptide soy sauce (baste) |
| CN110522001A (en) * | 2019-08-27 | 2019-12-03 | 广西味豪食品有限公司 | A kind of pickled vegetable pickles oil and preparation method thereof |
| CN111150046A (en) * | 2019-12-31 | 2020-05-15 | 上海和家餐饮管理有限公司 | Formula and preparation method of beef juice |
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| CN1419852A (en) * | 2002-12-06 | 2003-05-28 | 广东益万家食品有限公司 | Fe-Zn-Ca soy sauce and preparing process |
| CN1454511A (en) * | 2002-04-29 | 2003-11-12 | 李长青 | Seafood soy-sauce containing 'DHA fatty ethyl ester' and its preparation method |
| CN103461956A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Condiment sauce soy and preparation method thereof |
| CN104982895A (en) * | 2015-07-06 | 2015-10-21 | 浙江海洋学院 | Preparation method for seafood soy sauce |
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2015
- 2015-12-03 CN CN201510885871.0A patent/CN105285914A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454511A (en) * | 2002-04-29 | 2003-11-12 | 李长青 | Seafood soy-sauce containing 'DHA fatty ethyl ester' and its preparation method |
| CN1419852A (en) * | 2002-12-06 | 2003-05-28 | 广东益万家食品有限公司 | Fe-Zn-Ca soy sauce and preparing process |
| CN103461956A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Condiment sauce soy and preparation method thereof |
| CN104982895A (en) * | 2015-07-06 | 2015-10-21 | 浙江海洋学院 | Preparation method for seafood soy sauce |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170807A (en) * | 2018-09-05 | 2019-01-11 | 舟山赛莱特海洋科技有限公司 | A kind of mussel soy sauce and preparation method thereof |
| CN110101063A (en) * | 2019-06-05 | 2019-08-09 | 林大巍 | A kind of processing method of sea cucumber peptide soy sauce (baste) |
| CN110522001A (en) * | 2019-08-27 | 2019-12-03 | 广西味豪食品有限公司 | A kind of pickled vegetable pickles oil and preparation method thereof |
| CN110522001B (en) * | 2019-08-27 | 2021-06-11 | 广西味豪食品有限公司 | Pickling oil for pickles and preparation method thereof |
| CN111150046A (en) * | 2019-12-31 | 2020-05-15 | 上海和家餐饮管理有限公司 | Formula and preparation method of beef juice |
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Application publication date: 20160203 |
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