CN105614816A - Preparation method of mussel seafood sauce - Google Patents
Preparation method of mussel seafood sauce Download PDFInfo
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- CN105614816A CN105614816A CN201511014866.9A CN201511014866A CN105614816A CN 105614816 A CN105614816 A CN 105614816A CN 201511014866 A CN201511014866 A CN 201511014866A CN 105614816 A CN105614816 A CN 105614816A
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Abstract
The invention belongs to the field of food processing, and particularly relates to a preparation method of a mussel seafood sauce. The preparation method of the mussel seafood sauce is characterized by adopting mussel as a raw material, processing the mussel through high-temperature cooking, carrying out double enzymolysis to prepare nutritional ingredients and flavor substances such as amino acid rich in the mussel, carrying out activated carbon adsorption and maillard reaction to improve the enzymatic hydrolysate flavor, and finally preparing the liquid-state sauce through adding a compound emulsifier and the like. The method is simple and practicable, and moderate in reaction condition; the prepared sauce is stable in property, and contains rich protein, amino acid and trace elements; the microbiological indicator can also meet the national aquatic flavouring hygienic standard request; the mussel seafood sauce is rich in seafood flavor, and can be used as a condiment with the seafood flavor.
Description
Technical field
The invention belongs to technical field of aquatic product processing, it relates to a kind of mussel seafood sauce.
Background technology
Mussel belongs to Mollusca, lamellibranchiata, mussel order, Mytilidae, mussel belongs to, it is marine products bivalve shellfishs, it is commonly called as blue or green mouth, Hai Hong, have the title of " in sea egg ", its protein contains the indispensable amino acids such as the ��-amino-isovaleric acid of human body needs, leucine, and content is far above egg, chicken, duck, fish, shrimp and meat. At present, the intensive processing of China mussel is also less, substantially stop in band shell marketing fresh, be processed into mussel, various frozen product, fried food product and mussel oil etc. in. And be raw material taking mussel, the research utilizing its protein resource to prepare seafood sauce has no report.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of mussel seafood sauce.
The technical scheme realizing the present invention is: the preparation method of a kind of mussel seafood sauce, and its special character is that it is made up through following technique of mussel:
(1) mussel raw materials pretreatment: fresh mussel removes shell, internal organ and impurity, use tissue mashing machine's homogenate, add water according to solid-liquid ratio 1g:4��5mL, in steaming and decocting under high pressure pot, be incubated 25��30min in 110��120 DEG C, it is cooled to 40��50 DEG C, obtains preprocessing solution.
(2) enzymolysis of mussel protein: adjust mussel preprocessing solution pH to be 6.0��7.0 with 1mol/LHCl or NaOH, add compound protease (enzyme activity >=1.0 �� 10 in preprocessing solution according to the 2��3% of mussel weight5U/g), enzymolysis 3��5h at 40��50 DEG C of temperature, solution temperature rises to 90��95 DEG C, insulation 10��15min; Solution temperature is down to 45��50 DEG C, adjusts pH value of solution to be 6.5��7.5 with 1mol/LHCl or NaOH, in preprocessing solution, add neutral protease (enzyme activity >=2.0 �� 10 according to the 1.5��2.0% of mussel weight5U/g), enzymolysis 4��6h at 45��50 DEG C of temperature, solution temperature rises to 90��95 DEG C, and insulation 10��15min, obtains mussel enzymolysis stoste.
(3) the local flavor process of mussel enzymolysis stoste: add gac according to the 1.5��2.0% of mussel weight in mussel enzymolysis stoste, slowly stir 10��15min in room temperature, leave standstill 20��25min, be filtered to remove gac; In solution, add sucrose and 1.5��2.0% glycine of mussel weight 2.5��3.0%, adjust pH value of solution to be 6.5��7.5 with 1mol/LHCl or NaOH, react 45min in 110 DEG C under air-proof condition, obtain mussel sauce Normal juice.
(4) preparation of mussel seafood sauce: mussel sauce Normal juice, salt, cooking wine, disodium 5 '-ribonucleotide are mixed, then blending emulsifiers is added in 45 DEG C of homogeneous 5��10min, filling in sealed glass jars, and carry out high-temperature short-time sterilization, obtain mussel seafood sauce.
As improvement, mussel described in step (1) is Mytilus edulis (MytilusedulisLinnaeus).
As improvement, described in step (4), the HLB value of blending emulsifiers is 13.0, formulated by sucrose fatty acid ester (HLB4.5) and single stearic acid glycerine lipoprotein (HLB16.9) two kinds of emulsifying agents.
As improvement, described in step (4), the massfraction of mussel sauce Normal juice, salt, cooking wine, disodium 5 '-ribonucleotide, blending emulsifiers is respectively 100��120 parts, 2��2.5 parts, 0.1��0.3 part, 0.1��0.2 part, 0.02��0.04 part.
As improvement, in step (4), high-temperature short-time sterilization temperature is 130 �� 5 DEG C, and the time is 3��5 seconds.
Compared with prior art, it is an advantage of the current invention that:
1, the present invention adopts compound protease and neutral protease that mussel protein is carried out enzymolysis, protein transduction is turned to amino acid and polypeptide, utilize charcoal absorption and Maillard reaction to improve the local flavor of enzymolysis solution, made a kind of top grade spice with sea food flavor, it is to increase the added value of mussel.
2, the mussel seafood sauce sea food flavor of preparation is given prominence to, and is rich in multiple necessary amino acid, taurine, active oligopeptide and various trace elements, remains the active skull cap components of mussel and various nutritive substance to greatest extent.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail.
A kind of mussel seafood sauce and its preparation method, preparation technology's flow process is as follows: mussel �� bis-enzyme enzymolysis �� Improving flavor �� seafood sauce.
Embodiment:
(1) mussel raw materials pretreatment: fresh Mytilus edulis (MytilusedulisLinnaeus) removes shell, internal organ and impurity, use tissue mashing machine's homogenate, add water according to solid-liquid ratio 1g:5mL, in steaming and decocting under high pressure pot, be incubated 25min in 120 DEG C, it is cooled to 45 DEG C, obtains preprocessing solution.
(2) enzymolysis of mussel protein: adjust mussel preprocessing solution pH to be 6.5 with 1mol/LHCl or NaOH, add compound protease (enzyme activity >=1.0 �� 10 in preprocessing solution according to the 2.5% of mussel weight5U/g), enzymolysis 5h at 45 DEG C of temperature, solution temperature rises to 90 DEG C, insulation 15min; Solution temperature is down to 50 DEG C, adjusts pH value of solution to be 7.0 with 1mol/LHCl or NaOH, in preprocessing solution, add neutral protease (enzyme activity >=2.0 �� 10 according to the 2.0% of mussel weight5U/g), enzymolysis 4h at 50 DEG C of temperature, solution temperature rises to 90 DEG C, and insulation 15min, obtains mussel enzymolysis stoste.
(3) the local flavor process of mussel enzymolysis stoste: add gac according to the 2.0% of mussel weight in mussel enzymolysis stoste, slowly stir 15min in room temperature, leave standstill 25min, be filtered to remove gac; In solution, add sucrose and 2.0% glycine of mussel weight 2.5%, adjust pH value of solution to be 7.0 with 1mol/LHCl or NaOH, react 45min in 110 DEG C under air-proof condition, obtain mussel sauce Normal juice.
(4) preparation of mussel seafood sauce: by mussel sauce Normal juice, salt, cooking wine, disodium 5 '-ribonucleotide according to massfraction 100 parts, 2.5 parts, 0.2 part, 0.12 part, 0.04 part mix, then (HLB value is 13 to add blending emulsifiers, formulated by sucrose fatty acid ester (HLB4.5) and single stearic acid glycerine lipoprotein (HLB16.9) two kinds of emulsifying agents) in 45 DEG C of homogeneous 5min, filling in sealed glass jars, 130 DEG C of high-temperature short-time sterilization 5 seconds, obtain mussel seafood sauce.
The mussel seafood sauce prepared by inventive embodiment 1 detects its Oranoleptic indicator, physical and chemical index and microbiological indicator according to GB/T18246-2000, GB/T5009, SN/T0168 after storing 6 months, and result is as shown in table 1-4.
The Oranoleptic indicator of table 1 mussel seafood sauce
| Project | Analytical results |
| Sauce form | Demixing phenomenon do not occur, without precipitation, sticky moderate, refinement is well-balanced |
| Sauce color and luster | Light reddish brown color is vivid, glossy |
| Sauce smell and flavour | Seafood is delicious, mellow, free from extraneous odour |
| Sauce impurity | Without the visible impurity of naked eyes |
The composition analysis of table 2 mussel seafood sauce
| Composition | Content 2--> |
| Amino-acid nitrogen/(g/100mL) | 1.54 |
| Total nitrogen content/(g/100mL) | 1.42 |
| Plumbous (in Pb), mg/kg | 0.01 |
| Methyl mercury, mg/kg | 0.01 |
| Cadmium (in Cd), mg/kg | 0.01 |
| Inorganic arsenic, mg/kg | 0.03 |
| Zn, mg/100g | 5.78 |
| Ca, mg/100g | 58.9 |
| Fe, mg/100g | 13.57 |
| Se, mg/100g | 8.43 |
The total free aminoacids composition of table 3 mussel seafood sauce and content (mg/mL)
| Amino acid | Content | Amino acid | Content |
| Threonine Thra | 4.52 | Histidine | 2.05 |
| ��-amino-isovaleric acid Vala | 9.67 | Arginine Arg | 9.44 |
| Methionine(Met) Meta | 5.36 | Gelucystine Cys | 2.34 |
| Methionin Lysa | 5.78 | L-Ala Ala | 9.27 |
| Isoleucine Hea | 6.25 | Proline(Pro) Pro | 2.09 |
| Leucine Leua | 9.77 | Tyrosine Tyr | 4.37 |
| Phenylalanine Phea | 8.03 | Aspartic acid Asp | 3.79 |
| Serine Ser | 5.06 | EAA total amount | 49.38 |
| L-glutamic acid Glu | 12.01 | Summation | 134.55 |
| Glycine Gly | 34.75 |
Note:aFor essential amino acid (EAA)
The microbiological indicator analysis of table 4 mussel seafood sauce
| Project | Content |
| Total number of bacterial colony, cfu/g | ��10 |
| Coliform, MPN/100g | ��30 |
| Salmonellas | Non-detection |
| Shigellae | Non-detection |
| Vibrio parahemolyticus | Non-detection |
| Streptococcus aureus | Non-detection |
From table 1-4, the mussel seafood sauce stable in properties that the embodiment of the present invention 1 obtains, containing abundant protein, amino acid and trace element, nutritious, and microbiological indicator also reaches country's aquatic products seasonings hygienic standard (GB10133-2005) requirement, it is possible to as the seasonings of special tool sea food flavor.
Finally, still it is noted that what enumerate above is only a specific embodiment of the present invention. Obviously, the invention is not restricted to above embodiment, it is also possible to have many distortion. All distortion that the those of ordinary skill of this area can directly derive from content disclosed by the invention or associate, all should think protection scope of the present invention.
Claims (5)
1. the preparation method of a mussel seafood sauce, it is characterised in that be adopt mussel to make through following technique:
1) mussel raw materials pretreatment: fresh mussel removes shell, internal organ and impurity, uses tissue mashing machine's homogenate, adds water according to solid-liquid ratio 1g:4��5mL, is incubated 25��30min in 110��120 DEG C in steaming and decocting under high pressure pot, is cooled to 40��50 DEG C, obtains preprocessing solution;
2) enzymolysis of mussel protein: adjust mussel preprocessing solution pH to be 6.0��7.0 with 1mol/LHCl or NaOH, add compound protease (enzyme activity >=1.0 �� 10 in preprocessing solution according to the 2��3% of mussel weight5U/g), enzymolysis 3��5h at 40��50 DEG C of temperature, solution temperature rises to 90��95 DEG C, insulation 10��15min; Solution temperature is down to 45��50 DEG C, adjusts pH value of solution to be 6.5��7.5 with 1mol/LHCl or NaOH, in preprocessing solution, add neutral protease (enzyme activity >=2.0 �� 10 according to the 1.5��2.0% of mussel weight5U/g), enzymolysis 4��6h at 45��50 DEG C of temperature, solution temperature rises to 90��95 DEG C, and insulation 10��15min, obtains mussel enzymolysis stoste;
3) the local flavor process of mussel enzymolysis stoste: add gac according to the 1.5��2.0% of mussel weight in mussel enzymolysis stoste, slowly stir 10��15min in room temperature, leave standstill 20��25min, be filtered to remove gac; In solution, add sucrose and 1.5��2.0% glycine of mussel weight 2.5��3.0%, adjust pH value of solution to be 6.5��7.5 with 1mol/LHCl or NaOH, react 45min in 110 DEG C under air-proof condition, obtain mussel sauce Normal juice;
4) preparation of mussel seafood sauce: mussel sauce Normal juice, salt, cooking wine, disodium 5 '-ribonucleotide are mixed, then blending emulsifiers is added in 45 DEG C of homogeneous 5��10min, filling in sealed glass jars, and carry out high-temperature short-time sterilization, obtain mussel seafood sauce.
2. the preparation method of a kind of mussel seafood sauce according to claim 1, it is characterised in that the mussel in described step 1) is Mytilus edulis (MytilusedulisLinnaeus).
3. the preparation method of a kind of mussel seafood sauce according to claim 1, it is characterized in that the HLB value of the blending emulsifiers in described step 4) is 13, it is formulated by sucrose fatty acid ester (HLB4.5) and single stearic acid glycerine lipoprotein (HLB16.9) two kinds of emulsifying agents.
4. the preparation method of a kind of mussel seafood sauce according to claim 1, it is characterised in that the massfraction of mussel sauce Normal juice in described step 4), salt, cooking wine, disodium 5 '-ribonucleotide, blending emulsifiers is respectively 100��120 parts, 2��2.5 parts, 0.1��0.3 part, 0.1��0.2 part, 0.02��0.04 part.
5. the preparation method of a kind of mussel seafood sauce according to claim 1, it is characterised in that the high-temperature short-time sterilization temperature in described step 4) is 130 �� 5 DEG C, and the time is 3��5 seconds.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109691664A (en) * | 2018-12-01 | 2019-04-30 | 浙江海洋大学 | A method of seasoning is prepared using mussel |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302132A (en) * | 2011-07-26 | 2012-01-04 | 江苏省农业科学院 | Preparation method of aquatic natural flavoring and product |
| CN103892238A (en) * | 2014-04-15 | 2014-07-02 | 海南大学 | Seasoning material product prepared by applying cooked juice of mussels and preparation method of seasoning material product |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302132A (en) * | 2011-07-26 | 2012-01-04 | 江苏省农业科学院 | Preparation method of aquatic natural flavoring and product |
| CN103892238A (en) * | 2014-04-15 | 2014-07-02 | 海南大学 | Seasoning material product prepared by applying cooked juice of mussels and preparation method of seasoning material product |
Non-Patent Citations (1)
| Title |
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| 李苹苹等: "功能性天然贻贝调味汁的研制及营养成分分析", 《中国调味品》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109691664A (en) * | 2018-12-01 | 2019-04-30 | 浙江海洋大学 | A method of seasoning is prepared using mussel |
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Application publication date: 20160601 |