CN105533310A - Crab flavor seasoning sauce prepared through enzymolysis method, and preparation method thereof - Google Patents
Crab flavor seasoning sauce prepared through enzymolysis method, and preparation method thereof Download PDFInfo
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- CN105533310A CN105533310A CN201410590952.3A CN201410590952A CN105533310A CN 105533310 A CN105533310 A CN 105533310A CN 201410590952 A CN201410590952 A CN 201410590952A CN 105533310 A CN105533310 A CN 105533310A
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Abstract
The present invention discloses a crab flavor seasoning sauce prepared through an enzymolysis method, and a preparation method thereof, wherein the crab flavor seasoning sauce is prepared from the following raw materials by weight: 40 parts of a crab meat hydrolysate, 60 parts of a hypsizygus marmoreus hydrolysate, 10-20 parts of amino acids, 10-20 parts of reducing sugar, 5-15 parts of edible salt, 5-10 parts of disodium ribonucleotide, 5-10 parts of disodium succinate, 5-10 parts of caramel color, and 20-30 parts of water. The preparation method comprises: (1) preparing a crab meat hydrolysate; (2) preparing a hypsizygus marmoreus hydrolysate; (3) mixing the two hydrolysates and the remaining raw materials according to a certain ratio, and carrying out a Maillard reaction; and (4) sterilizing. According to the present invention, the prepared crab flavor seasoning sauce has characteristics of delicious and sweet odor of seafood, realistic crab flavor and mellow, delicious, thick and lingering taste, can be widely used for cooking of various types of seafood, and can be adopted as the appetizing sauce and the dish seasoning so as to provide effects of flavor increasing and fresh improving.
Description
Technical field
The present invention relates to technical field of seasoning processing, be specifically related to a kind of enzymatic isolation method and prepare crab taste tartar sauce and preparation method thereof.
Background technology
Along with improving constantly of living standard, people are sublimate into Well fed,well bred. this pursuit and eat good things that this is higher level, and more the making of tasty food often be unable to do without flavouring, and each better flavouring also can be the further hyperchromic increasing taste of food materials of high-quality.
China is cuisines big countries, and eight big cuisines are known around world, and shows disdain for the whole world.But there is larger regretting in Chinese cuisines, be exactly its cook gimmick be difficult to study, beginner both domestic and external is cooked for being bad at, for making delicious China's cooking, need to be assisted by flavoring, and compound seasoner is relative to traditional flavouring, as daily necessaries etc., them more can be helped to control culinary art easily, and therefore purpose compound flavour enhancer can meet the consumption demand of this some people; At present, the annual production of China's purpose compound flavour enhancer is about 2,000,000 tons, still has larger room for promotion relative to the demand of compatriots to flavouring; And abroad purpose compound flavour enhancer is to the replacement rate of traditional condiment to reach more than 60%, under purpose compound flavour enhancer all being existed to the background of larger demand at home and abroad, the production of purpose compound flavour enhancer can become the new growing point of food service industry.
Current researcher is particular about " taste substance homology " in the research of compound seasoner, the food materials or the raw material that are aided with similar local flavor are again improved, make flavouring can reach mellow strong, the effect that aftertaste is long of local flavor, specific food or the specific culinary art form of applying to is had, as wrapped up in powder slurry, chafing dish bottom flavorings etc. outside fried chicken in them; Also have and generally can to apply to various kinds of foods, as seafood tartar sauce, meat flavour sauce etc.Various direction has larger development space.
Crab is a kind of food materials of seafood, and its delicious flavour is subject to pursuing of a person sponging on an aristocrat.The tartar sauce being made into crab taste can be culinary art seafood food, or common food plays the fresh effect of good increasing.And the crab fragrance of crab flavour mushroom uniqueness can reach good matching with crab meat, the crab taste sauce that both are obtained by compound after biological enzymolysis and Maillard reaction, can provide crab taste true to nature, have fragrant and mellow fresh perfume (or spice), dense long mouthfeel.Can be widely used in the culinary art of all kinds of seafood, and increasing taste is carried out to food carry fresh as sauce of going with rice or bread, dish condiment.
Summary of the invention
The invention provides a kind of enzymatic isolation method and prepare crab taste tartar sauce and preparation method thereof, the flavouring of gained can provide crab interest sense true to nature, meets the high request of consumer to flavouring color, smell and taste, particularly to the hobby of sea food flavor.
For achieving the above object, the present invention takes technical scheme as follows:
A kind of enzymatic isolation method prepares crab taste tartar sauce, counts by weight, is made up of following raw material:
Crab meat zymolyte 40 parts
Crab flavour mushroom zymolyte 60 parts
Amino acid/11 0-20 part
Reduced sugar 10-20 part
Salt 5-15 part
Flavour nucleotide disodium 5-10 part
Disodium succinate 5-10 part
Burnt sugar coloring 5-10 part
Water 20-30 part
Enzyme process prepares a preparation method for crab taste tartar sauce, and its making step is as follows:
Described crab meat zymolyte is prepared by following methods: crab meat is 1:2 with the ratio of water, by it temperature 45 ~ 55 DEG C, under the condition of pH6.5 ~ 7.5, first add pan feeding water gross weight 0.5% papain and 0.3% neutral proteinase hydrolysis 1h, add 0.4% flavor protease again and continue hydrolysis 2 ~ 4h, the enzyme that goes out obtains crab meat zymolyte, stand-by.
Described crab flavour mushroom zymolyte is prepared by following methods: to be dried by crab flavour mushroom to moisture lower than 10% at 35 ~ 40 DEG C, pulverize to obtain crab flavour mushroom ovendry power; Described crab flavour mushroom ovendry power is dispersed in water to obtain the aqueous solution of crab flavour mushroom ovendry power, material-water ratio is 1:4, in the aqueous solution of described crab flavour mushroom ovendry power 40 ~ 45 DEG C, pH value adds pan feeding water gross weight 0.3% neutral proteinase and 5% flavor protease enzymolysis 5 ~ 6h under being 6.5 ~ 7.5 conditions, the enzyme that goes out obtains crab flavour mushroom zymolyte, stand-by.
Preferably, described crab meat is fresh crab meat, and described crab flavour mushroom is fresh crab flavour mushroom.
Preferably, amino acid consumption is 10-15 part.
Preferably, described amino acid is the mixture of arginine and glycine.
More preferred, described arginine and the weight ratio of glycine are 4:1
Preferably, the consumption of flavour nucleotide disodium is 7.5-10 part
The present invention also provides a kind of enzymatic isolation method to prepare the preparation method of crab taste tartar sauce: comprising:
Count by weight, needed raw material:
Crab meat zymolyte 40 parts
Crab flavour mushroom zymolyte 60 parts
Amino acid/11 0-20 part
Reduced sugar 10-20 part
Salt 5-15 part
Flavour nucleotide disodium 5-10 part
Disodium succinate 5-10 part
Burnt sugar coloring 5-10 part
Water 20-30 part
(1) crab meat is mixed with water 1:2, by it temperature 45 ~ 55 DEG C, under the condition of pH6.5 ~ 7.5, first add pan feeding water gross weight 0.5% papain and 0.3% neutral proteinase hydrolysis 1h, add 0.4% flavor protease again and continue hydrolysis 2 ~ 4h, the enzyme that goes out obtains crab meat zymolyte, stand-by.
(2) crab flavour mushroom to be dried at 35 ~ 40 DEG C to moisture lower than 10%, pulverize to obtain crab flavour mushroom ovendry power; Described crab flavour mushroom ovendry power is dispersed in water to obtain the aqueous solution of crab flavour mushroom ovendry power, material-water ratio is 1:4, in the aqueous solution of described crab flavour mushroom ovendry power 40 ~ 45 DEG C, pH value adds pan feeding water gross weight 0.3% neutral proteinase and 5% flavor protease enzymolysis 5 ~ 6h under being 6.5 ~ 7.5 conditions, the enzyme that goes out obtains crab flavour mushroom zymolyte, stand-by.
(3) described crab meat zymolyte, crab flavour mushroom zymolyte, amino acid, reduced sugar, salt, flavour nucleotide disodium, disodium succinate, burnt sugar coloring, water are mixed in proportion, be be warming up to 115 ~ 125 DEG C 5.5 ~ 6.5 times at pH, and keep this temperature 1h, after high-temperature sterilization, obtain described crab taste tartar sauce.
Preferably, after material is mixed in proportion by transport pump to plate type heat exchanger, it is 5.5 ~ 6.5 times at pH, be rapidly heated in 10 seconds to 120 DEG C, material is made to keep 1h with this temperature in the duct by controlling the pipeline input quantity of material, duct length and material viscosity, obtained described crab taste tartar sauce.
(4) as crab taste tartar sauce packed, pack after described crab taste tartar sauce can being carried out high-temperature sterilization process.
Usefulness of the present invention is, make use of crab meat and the crab flavour mushroom similar to its local flavor major ingredient as tartar sauce, and both zymolyte obtained, produces this crab taste tartar sauce after carrying out Maillard reaction with all the other auxiliary materials.Crab taste tartar sauce outward appearance prepared by the present invention is the thickness sauce of dark brown paste, with the fresh and sweet smell of seafood, can provide crab taste true to nature, have fragrant and mellow fresh perfume (or spice), dense long mouthfeel.Can be widely used in the culinary art of all kinds of seafood, and increasing taste is carried out to food carry fresh as sauce of going with rice or bread, dish condiment.
Detailed description of the invention
Embodiment 1
Enzymatic isolation method prepares the batching needed for crab taste tartar sauce, and meter is as follows by weight:
Crab meat zymolyte 40g
Crab flavour mushroom zymolyte 60g
Arginine 8g
Glycine 2g
Reduced sugar 10g
Salt 5g
Flavour nucleotide disodium 5g
Disodium succinate 10g
Burnt sugar coloring 5g
Water 20g
Processing method is as follows:
(1) selection: select fresh crab and fresh crab flavour mushroom as raw material.
(2) pretreatment of crab meat: get out various materials required before enzymolysis, after being cleaned by crab, enters rapidly the enzymolysis operation of crab meat after being picked out by crab meat rapidly.
(3) enzymolysis of crab meat: mixed with water 1:2 by crab meat, by it at temperature 45 C, under pH6.5 condition, first add pan feeding water gross weight 0.5% papain and 0.3% neutral proteinase hydrolysis 1h, add 0.4% flavor protease again and continue hydrolysis 4h, the enzyme that goes out obtains crab meat zymolyte, stand-by.
(4) pretreatment of crab flavour mushroom: cleaned by crab flavour mushroom, to dry to moisture lower than 10%, pulverizes to obtain crab flavour mushroom ovendry power at 35 DEG C;
(5) described crab flavour mushroom ovendry power is dispersed in water to obtain the aqueous solution of crab flavour mushroom ovendry power, material-water ratio is 1:4, in the aqueous solution of described crab flavour mushroom ovendry power 40 DEG C, pH value adds pan feeding water gross weight 0.3% neutral proteinase and 5% flavor protease enzymolysis 6h under being 6.5 conditions, the enzyme that goes out obtains crab flavour mushroom zymolyte, stand-by.
(6) Maillard reaction: obtained crab meat zymolyte and crab flavour mushroom zymolyte and remaining material are carried out Homogeneous phase mixing by weight proportion, by transport pump to plate type heat exchanger, it is 6 times at pH, be rapidly heated in 10 seconds to 115 DEG C, make material keep 1h with this temperature in the duct by controlling the pipeline input quantity of material, duct length and material viscosity, the Maillard reaction liquid obtaining paste is described crab taste tartar sauce finished product.
(7) high-temperature sterilization: the Maillard reaction liquid obtained is carried out high-temperature sterilization process, i.e. sterilization 15min in boiling water bath, the crab flavour mushroom tartar sauce finished product obtaining paste can be packed.
Embodiment 2
Enzymatic isolation method prepares the batching needed for crab taste tartar sauce, and meter is as follows by weight:
Crab meat zymolyte 40g
Crab flavour mushroom zymolyte 60g
Arginine 12g
Glycine 3g
Reduced sugar 15g
Salt 10g
Flavour nucleotide disodium 7.5g
Disodium succinate 7.5g
Burnt sugar coloring 10g
Water 25g
Processing method is as follows:
(1) selection: select fresh crab and fresh crab flavour mushroom as raw material.
(2) pretreatment of crab meat: get out various materials required before enzymolysis, after being cleaned by crab, enters rapidly the enzymolysis operation of crab meat after being picked out by crab meat rapidly.
(3) enzymolysis of crab meat: mixed with water 1:2 by crab meat, by it at temperature 50 C, under pH7 condition, first add pan feeding water gross weight 0.5% papain and 0.3% neutral proteinase hydrolysis 1h, add 0.4% flavor protease again and continue hydrolysis 3h, the enzyme that goes out obtains crab meat zymolyte, stand-by.
(4) pretreatment of crab flavour mushroom: cleaned by crab flavour mushroom, to dry to moisture lower than 10%, pulverizes to obtain crab flavour mushroom ovendry power at 37 DEG C;
(5) described crab flavour mushroom ovendry power is dispersed in water to obtain the aqueous solution of crab flavour mushroom ovendry power, material-water ratio is 1:4, in the aqueous solution of described crab flavour mushroom ovendry power 43 DEG C, pH value adds pan feeding water gross weight 0.3% neutral proteinase and 5% flavor protease enzymolysis 5.5h under being 7 conditions, the enzyme that goes out obtains crab flavour mushroom zymolyte, stand-by.
(6) Maillard reaction: obtained crab meat zymolyte and crab flavour mushroom zymolyte and remaining material are carried out Homogeneous phase mixing by weight proportion, by transport pump to plate type heat exchanger, it is 6 times at pH, be rapidly heated in 10 seconds to 120 DEG C, make material keep 1h with this temperature in the duct by controlling the pipeline input quantity of material, duct length and material viscosity, the Maillard reaction liquid obtaining paste is described crab taste tartar sauce.
(7) high-temperature sterilization: the Maillard reaction liquid obtained is carried out high-temperature sterilization process, i.e. sterilization 15min in boiling water bath, the crab flavour mushroom tartar sauce finished product obtaining paste can be packed.
Embodiment 3
Enzymatic isolation method prepares the batching needed for crab taste tartar sauce, and meter is as follows by weight:
Crab meat zymolyte 40g
Crab flavour mushroom zymolyte 60g
Arginine 16g
Glycine 4g
Reduced sugar 20g
Salt 15g
Flavour nucleotide disodium 10g
Disodium succinate 5g
Burnt sugar coloring 10g
Water 30g
Processing method is as follows:
(1) selection: select fresh crab and fresh crab flavour mushroom as raw material.
(2) pretreatment of crab meat: get out various materials required before enzymolysis, after being cleaned by crab, enters rapidly the enzymolysis operation of crab meat after being picked out by crab meat rapidly.
(3) enzymolysis of crab meat: mixed with water 1:2 by crab meat, by it temperature 55 DEG C, under pH7.5 condition, first add pan feeding water gross weight 0.5% papain and 0.3% neutral proteinase hydrolysis 1h, add 0.4% flavor protease again and continue hydrolysis 2h, the enzyme that goes out obtains crab meat zymolyte, stand-by.
(4) pretreatment of crab flavour mushroom: cleaned by crab flavour mushroom, to dry to moisture lower than 10%, pulverizes to obtain crab flavour mushroom ovendry power at 40 DEG C;
(5) described crab flavour mushroom ovendry power is dispersed in water to obtain the aqueous solution of crab flavour mushroom ovendry power, material-water ratio is 1:4, in the aqueous solution of described crab flavour mushroom ovendry power 45 DEG C, pH value adds pan feeding water gross weight 0.3% neutral proteinase and 5% flavor protease enzymolysis 5h under being 7.5 conditions, the enzyme that goes out obtains crab flavour mushroom zymolyte, stand-by.
(6) Maillard reaction: obtained crab meat zymolyte and crab flavour mushroom zymolyte and remaining material are carried out Homogeneous phase mixing by weight proportion, by transport pump to plate type heat exchanger, it is 6.5 times at pH, be rapidly heated in 10 seconds to 125 DEG C, make material keep 1h with this temperature in the duct by controlling the pipeline input quantity of material, duct length and material viscosity, the Maillard reaction liquid obtaining paste is described crab taste tartar sauce.
(7) high-temperature sterilization: the Maillard reaction liquid obtained is carried out high-temperature sterilization process, i.e. sterilization 15min in boiling water bath, the crab flavour mushroom tartar sauce finished product obtaining paste can be packed.
It should be noted that, above-mentioned is only better case study on implementation of the present invention, is not used for limiting protection scope of the present invention, and equal conversion done on the basis of above-described embodiment all belongs to protection scope of the present invention.
Claims (8)
1. enzymatic isolation method prepares a crab taste tartar sauce, it is characterized in that, counts by weight, is made up of following raw material:
Crab meat zymolyte 40 parts
Crab flavour mushroom zymolyte 60 parts
Amino acid/11 0-20 part
Reduced sugar 10-20 part
Salt 5-15 part
Flavour nucleotide disodium 5-10 part
Disodium succinate 5-10 part
Burnt sugar coloring 5-10 part
Water 20-30 part.
2. a kind of enzymatic isolation method as claimed in claim 1 prepares crab taste tartar sauce, it is characterized in that, described amino acid is arginine and glycine take weight ratio as the amino acid that 4:1 configures.
3. a kind of enzymatic isolation method as claimed in claim 1 prepares crab taste tartar sauce, and preferably, flavour nucleotide disodium consumption is 7.5-10 part.
4. prepare the method that enzymatic isolation method as claimed in claim 1 prepares crab taste tartar sauce, it is characterized in that following steps:
(1) be 1:2 by the ratio of the crab meat of crab meat zymolyte and water, 45 ~ 55 DEG C, first add pan feeding water gross weight 0.5% papain and 0.3% neutral proteinase hydrolysis 1h under the condition of pH6.5 ~ 7.5, add 0.4% flavor protease again and continue hydrolysis 2 ~ 4h, and carry out enzyme operation of going out, obtain crab meat zymolyte.
5.(2) crab flavour mushroom is dried to moisture lower than 10% at 35 ~ 40 DEG C, pulverize obtained crab flavour mushroom ovendry power and be dispersed in water, with the ratio of crab flavour mushroom ovendry power and water for 1:4,40 ~ 45 DEG C, add pan feeding water gross weight 0.3% neutral proteinase and 5% flavor protease enzymolysis 5 ~ 6h under the condition of pH6.5 ~ 7.5, and carry out enzyme operation of going out, obtain crab flavour mushroom zymolyte.
6.(3) described crab meat zymolyte, crab flavour mushroom zymolyte, amino acid, reduced sugar, salt, flavour nucleotide disodium, disodium succinate, burnt sugar coloring, water are blended in proportion 115 ~ 125 DEG C, heat 1h, obtained described crab taste tartar sauce under the condition of pH5.5 ~ 6.5.
7. a kind of enzymatic isolation method as claimed in claim 4 prepares the preparation method of crab taste tartar sauce, preferably, described mode of heating, can to take after material is mixed in proportion by transport pump to the mode of plate type heat exchanger, it is 6 times at pH, being rapidly heated in 10 seconds to 120 DEG C, making material keep 1h with this temperature in the duct by controlling the pipeline input quantity of material, duct length and material viscosity.
8. a kind of enzymatic isolation method as claimed in claim 5 prepares the preparation method of crab taste tartar sauce, and preferably, described crab taste tartar sauce can be packed through high-temperature sterilization.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107888A (en) * | 2016-06-24 | 2016-11-16 | 山东天博食品配料有限公司 | A kind of crab flavor essence without seafood anaphylactogen composition and preparation method thereof |
| CN107772281A (en) * | 2017-12-12 | 2018-03-09 | 湖南双晟科技信息咨询有限公司 | A kind of pork dried meat floss and preparation method thereof |
| CN111096349A (en) * | 2016-08-23 | 2020-05-05 | 中华人民共和国青岛大港海关 | Processing technology for processing meat particles by secondary high-voltage pulse and application thereof |
| CN113498855A (en) * | 2021-07-08 | 2021-10-15 | 江南大学 | Preparation method of hairy crab sauce |
-
2014
- 2014-10-29 CN CN201410590952.3A patent/CN105533310A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107888A (en) * | 2016-06-24 | 2016-11-16 | 山东天博食品配料有限公司 | A kind of crab flavor essence without seafood anaphylactogen composition and preparation method thereof |
| CN111096349A (en) * | 2016-08-23 | 2020-05-05 | 中华人民共和国青岛大港海关 | Processing technology for processing meat particles by secondary high-voltage pulse and application thereof |
| CN107772281A (en) * | 2017-12-12 | 2018-03-09 | 湖南双晟科技信息咨询有限公司 | A kind of pork dried meat floss and preparation method thereof |
| CN113498855A (en) * | 2021-07-08 | 2021-10-15 | 江南大学 | Preparation method of hairy crab sauce |
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Application publication date: 20160504 |