CN106107431A - A kind of preparation method of instant seafood congee - Google Patents
A kind of preparation method of instant seafood congee Download PDFInfo
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- CN106107431A CN106107431A CN201610460478.1A CN201610460478A CN106107431A CN 106107431 A CN106107431 A CN 106107431A CN 201610460478 A CN201610460478 A CN 201610460478A CN 106107431 A CN106107431 A CN 106107431A
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- instant
- enzymolysis
- blue clam
- zymolysis
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 239000000796 flavoring agent Substances 0.000 claims abstract description 45
- 235000019634 flavors Nutrition 0.000 claims abstract description 44
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 35
- 235000009566 rice Nutrition 0.000 claims abstract description 35
- 230000001954 sterilising effect Effects 0.000 claims abstract description 34
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 34
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 24
- 235000013311 vegetables Nutrition 0.000 claims abstract description 21
- 239000002245 particle Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 9
- 235000021395 porridge Nutrition 0.000 claims abstract description 9
- 239000012138 yeast extract Substances 0.000 claims abstract description 9
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 7
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 7
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 7
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 7
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 7
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 7
- 235000001715 Lentinula edodes Nutrition 0.000 claims abstract description 7
- -1 I+G Substances 0.000 claims abstract description 5
- 241000209094 Oryza Species 0.000 claims description 33
- 102000004190 Enzymes Human genes 0.000 claims description 23
- 108090000790 Enzymes Proteins 0.000 claims description 23
- 230000000975 bioactive effect Effects 0.000 claims description 22
- 238000010438 heat treatment Methods 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 241000195474 Sargassum Species 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 230000009849 deactivation Effects 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 6
- 230000007062 hydrolysis Effects 0.000 claims description 6
- 238000006460 hydrolysis reaction Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 108091005658 Basic proteases Proteins 0.000 claims description 3
- 244000283207 Indigofera tinctoria Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 241001062009 Indigofera Species 0.000 description 10
- 238000001694 spray drying Methods 0.000 description 6
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 4
- 241000218636 Thuja Species 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 101710093543 Probable non-specific lipid-transfer protein Proteins 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to the preparation method of a kind of instant seafood congee, seafood congee is mainly made up of seafood flavor pack and rice bag.Flavor pack is made up of blue clam enzymolysis activity peptide, vegetable particles (Radix Dauci Sativae, Lentinus Edodes, heart of a cabbage, chive), Sal, sugar, monosodium glutamate, I+G, yeast extract etc.；Rice bag is to cook high temperature sterilization to prepare.Seafood instant porridge prepared by the present invention, only need to add suitable quantity of water and boil several minutes, instant, nutritious, special taste, fully demonstrated instant food simplicity, fast, health, nutrition, agreeable to the taste, healthy feature.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to the preparation method of a kind of instant seafood congee.
Background technology
Blue clam (Aloididae aloidi) it is a kind of low value seashells, owing to individuality is less and many etc. former containing silt
Cause, edibility is little, but its abundance, especially carry in Bohai Sea Gulf one.Blue clam amount Han meat is about 15%(weight in wet base), rich in many
Sugar, taurine, EPA, DHA, and ten several trace element such as calcic, magnesium, ferrum, copper.In order to blue clam is carried out higher value application, this
Invention carries out enzymolysis to blue clam and is prepared for biologically active peptide, and is base material accordingly, develops a kind of instant seafood congee.
Summary of the invention
Goal of the invention:
The present invention provides the preparation method of a kind of instant seafood congee, it is achieved that the higher value application of blue clam, and easy and simple to handle can
OK.
Technical scheme:
A kind of preparation method of instant seafood congee, it is characterised in that: with blue clam as raw material, specifically comprise the following steps that
(1) sterilization: weigh the blue clam cleaned up, adds the water accounting for blue clam quality 1/2 ~ 2 times, is heated to 90 ~ 95 DEG C and keeps 1 ~ 5
Lower the temperature after min；
(2) enzymolysis: the mixture of the blue clam after sterilization with water is cooled to 55 ~ 60 DEG C, adds and accounts for blue clam quality 0.2% ~ 0.5%
Alkaline protease and the flavor protease of 0.04% ~ 0.3%, continuously stirred enzymolysis, hydrolysis temperature 55 ~ 58 DEG C, pH is 5 ~ 8, enzymolysis
Time is 2 ~ 4 h, obtains enzymolysis solution；
(3) zymolysis eliminating sargassum smell: the enzymolysis solution that step (2) obtains is cooled to 35 ~ 38 DEG C, adds and accounts for enzymolysis solution quality 0.6% ~ 1.5%
Yeast powder, zymolysis temperature 30 ~ 36 DEG C, continuously stirred carry out zymolysis, the zymolysis time is 1 ~ 2 h；
(4) enzyme denaturing: after zymolysis completes, is heated to 95 ~ 100 DEG C and keeps 20 ~ 60 min to carry out enzyme denaturing；
(5) filter, sterilize: enzymolysis solution after enzyme deactivation 40 ~ 200 mesh is filtered, be heated to 100 ~ 105 DEG C of sterilization 30 ~ 60 min；
(6) it is spray-dried: the enzymolysis solution after sterilization is spray-dried and obtains blue clam bioactive peptide；
(7) preparation of flavor pack: the blue clam bioactive peptide that step (6) is obtained and vegetable particles, Sal, sugar, monosodium glutamate, I+G, yeast
Extract compounds the flavor pack obtaining seafood instant porridge；
(8) preparation of rice bag: steaming and decocting 15min after being mixed according to the mass ratio of 1:1 with water by rice, rear pack carries out high temperature and kills
Bacterium；
(9) preparation of instant seafood congee product: flavor pack and rice bag proportionally Hybrid Heating are i.e. obtained instant seafood congee and produces
Product.
In step (2), enzymolysis raw material indigo plant clam is without heat treatment.
Flavor pack each composition indigo plant clam bioactive peptide in described step (7): vegetable particles: Sal: sugar: monosodium glutamate: I+G: yeast is taken out
The mass ratio of extract is (80-120): (50-70): (15-25): (8-12): (3-6): (3-6): (2-5).
Rice bag high temperature sterilization condition is 115 DEG C, 30min.
In step (9), flavor pack is 1:(8-15 with the mass ratio of rice bag).
Vegetable particles refers to Radix Dauci Sativae, Lentinus Edodes, heart of a cabbage and chive granule.
Advantage and effect:
Blue clam prepares blue clam bioactive peptide through processes such as enzymolysis, zymolysis eliminating sargassum smell, spray drying, blue clam raw material without shelling at
Managing, and enzymolysis, zymolysis one step complete to enormously simplify the technological process of production, after zymolysis processes, blue clam bioactive peptide delicate flavour is strong.
This product, with blue clam bioactive peptide as base material, adds a kind of natural seafood seasoning that the auxiliary elements such as dehydrated vegetables, salt, sugar are made
Material, is equipped with the rice after high temperature sterilization, adds hot mixing and can obtain nutritious comprehensive instant seafood congee product.This product adds
Heat reconstitutes instant, has nutrition, convenient, delicious feature, meets the quick life style of modern, compensate for market empty
In vain.
Detailed description of the invention
The present invention relates to the preparation method of a kind of instant seafood congee, it is characterised in that: with blue clam as raw material, concrete steps are such as
Under:
(1) sterilization: weigh the blue clam cleaned up, adds the water accounting for blue clam quality 1/2 ~ 2 times, is heated to 90 ~ 95 DEG C and keeps 1 ~ 5
Lower the temperature after min；So blue clam sterilization can be reduced the pollution that antibacterial brings.
(2) enzymolysis: the mixture of blue clam and water after sterilization is cooled to 55 ~ 60 DEG C, add account for blue clam quality 0.2% ~
The alkaline protease of 0.5% and the flavor protease of 0.04% ~ 0.3%, continuously stirred enzymolysis, hydrolysis temperature 55 ~ 58 DEG C, pH is 5 ~
8, enzymolysis time is 2 ~ 4 h, obtains enzymolysis solution；Enzymolysis can make the protein molecule of macromole be degraded into the active matter of little molecule
Matter, obtains blue clam active component.
(3) zymolysis eliminating sargassum smell: the enzymolysis solution that step (2) obtains is cooled to 35 ~ 38 DEG C, add account for enzymolysis solution quality 0.6% ~
The yeast powder of 1.5%, zymolysis temperature 30 ~ 36 DEG C, continuously stirred carry out zymolysis, the zymolysis time is 1 ~ 2 h；The purpose of zymolysis be for
Slough the fishy smell of blue clam self.
(4) enzyme denaturing: after zymolysis completes, is heated to 95 ~ 100 DEG C and keeps 20 ~ 60 min to carry out enzyme denaturing；Enzyme denaturing is to add
The enzyme preparation inactivation added.
(5) filter, sterilize: enzymolysis solution after enzyme deactivation 40 ~ 200 mesh is filtered, be heated to 100 ~ 105 DEG C of sterilizations 30 ~ 60
min；The purpose of this step is that sterilization can be gone out except harmful microorganism in order to filter out blue clam shell and impurity.
(6) it is spray-dried: the enzymolysis solution after sterilization is spray-dried and obtains blue clam bioactive peptide；Spray drying can make preparation
Bioactive peptide more easily preserve.
(7) preparation of flavor pack: the blue clam bioactive peptide that spray drying is obtained and vegetable particles, Sal, sugar, monosodium glutamate, I+
G, yeast extract compound the flavor pack obtaining seafood instant porridge；Add basis flavouring agent etc., the palatability of product can be increased
And trophism.
(8) preparation of rice bag: by rice and water according to the quality of 1:1 than steaming and decocting 15min, rear pack carries out high temperature and kills
Bacterium；Rice sterilize in advance conveniently preserve and heat instant.
(9) preparation of instant seafood congee product: flavor pack and rice bag proportionally Hybrid Heating are i.e. obtained instant seafood
Medicated porridge product.
In described step (2), enzymolysis raw material indigo plant clam is without heat treatment.Simplify production technology.
Flavor pack each composition indigo plant clam bioactive peptide in described step (7): vegetable particles: Sal: sugar: monosodium glutamate: I+G(flavor core
Thuja acid disodium): the mass ratio of yeast extract is (80-120): (50-70): (15-25): (8-12): (3-6): (3-6): (2-
5)；Make the product obtained more agreeable to the taste.
In described step (8), rice bag high temperature sterilization condition is 115 DEG C, 30min.
In described step (9), the mass ratio of flavor pack and rice bag is 1:(8-15), this ratio condition is plunged into the commercial sea fresh medicated porridge mouthfeel
Most preferably.
Described vegetable particles refers to Radix Dauci Sativae, Lentinus Edodes, heart of a cabbage and chive granule, adds vegetable particles and can strengthen product
Outward appearance, local flavor and trophism.
Below in conjunction with specific embodiment, the present invention is described further, but protection scope of the present invention is not implemented
The restriction of example.
Embodiment 1
The preparation method of a kind of instant seafood congee, with blue clam as raw material, specifically comprises the following steps that
(1) sterilization: weigh the blue clam cleaned up, adds the water accounting for blue clam quality 1/2, is heated to 90 DEG C and keeps fall after 1 min
Temperature；
(2) enzymolysis: the mixture of the blue clam after sterilization with water is cooled to 55 DEG C, adds the basic protein accounting for blue clam quality 0.2%
Enzyme and the flavor protease of 0.04%, continuously stirred enzymolysis, hydrolysis temperature 55 DEG C, pH is 5, and enzymolysis time is 2 h, obtains enzymolysis
Liquid；
(3) zymolysis eliminating sargassum smell: the enzymolysis solution that step (2) obtains is cooled to 35 DEG C, adds the yeast powder accounting for enzymolysis solution quality 0.6%,
Zymolysis temperature 30 DEG C, continuously stirred carries out zymolysis, and the zymolysis time is 1 h；
(4) enzyme denaturing: after zymolysis completes, is heated to 95 DEG C and keeps 20 min to carry out enzyme denaturing；
(5) filter, sterilize: enzymolysis solution after enzyme deactivation 40 mesh is filtered, be heated to 100 DEG C of sterilization 30min；
(6) it is spray-dried: the enzymolysis solution after sterilization is spray-dried and obtains blue clam bioactive peptide；
(7) preparation of flavor pack: the blue clam bioactive peptide that spray drying is obtained and vegetable particles, Sal, sugar, monosodium glutamate, I+G, ferment
Female extract compounds the flavor pack obtaining seafood instant porridge；
(8) preparation of rice bag: steaming and decocting 15min after being mixed according to the mass ratio of 1:1 with water by rice, rear pack carries out high temperature and kills
Bacterium；
(9) preparation of instant seafood congee product: flavor pack and rice bag proportionally Hybrid Heating are i.e. obtained instant seafood congee and produces
Product.
In above-mentioned steps (2), enzymolysis raw material indigo plant clam is without heat treatment.
Flavor pack each composition indigo plant clam bioactive peptide in above-mentioned steps (7): vegetable particles: Sal: sugar: monosodium glutamate: I+G(flavor core
Thuja acid disodium): the mass ratio of yeast extract is 80:50:15:8:3:3:2.
In above-mentioned steps (8), rice bag high temperature sterilization condition is 115 DEG C, 30min.
In above-mentioned steps (9), flavor pack is 1:8 with the mass ratio of rice bag.
Above-mentioned vegetable particles refers to Radix Dauci Sativae, Lentinus Edodes, heart of a cabbage and chive granule.
Embodiment 2
The preparation method of a kind of instant seafood congee, with blue clam as raw material, specifically comprises the following steps that
(1) sterilization: weigh the blue clam cleaned up, adds the water accounting for blue clam quality 2 times, is heated to 95 DEG C and keeps fall after 5min
Temperature；
(2) enzymolysis: the mixture of the blue clam after sterilization with water is cooled to 60 DEG C, adds the basic protein accounting for blue clam quality 0.5%
Enzyme and the flavor protease of 0.3%, continuously stirred enzymolysis, hydrolysis temperature 58 DEG C, pH is 8, and enzymolysis time is 4 h, obtains enzymolysis
Liquid；
(3) zymolysis eliminating sargassum smell: the enzymolysis solution that step (2) obtains is cooled to 38 DEG C, adds the yeast powder accounting for enzymolysis solution quality 1.5%,
Zymolysis temperature 36 DEG C, continuously stirred carries out zymolysis, and the zymolysis time is 2 h；
(4) enzyme denaturing: after zymolysis completes, is heated to 100 DEG C and keeps 60 min to carry out enzyme denaturing；
(5) filter, sterilize: enzymolysis solution after enzyme deactivation 200 mesh is filtered, be heated to 105 DEG C of sterilization 60min；
(6) it is spray-dried: the enzymolysis solution after sterilization is spray-dried and obtains blue clam bioactive peptide；
(7) preparation of flavor pack: the blue clam bioactive peptide that spray drying is obtained and vegetable particles, Sal, sugar, monosodium glutamate, I+G, ferment
Female extract compounds the flavor pack obtaining seafood instant porridge；
(8) preparation of rice bag: steaming and decocting 15min after being mixed according to the mass ratio of 1:1 with water by rice, rear pack carries out high temperature and kills
Bacterium；
(9) preparation of instant seafood congee product: flavor pack and rice bag proportionally Hybrid Heating are i.e. obtained instant seafood congee and produces
Product.
In above-mentioned steps (2), enzymolysis raw material indigo plant clam is without heat treatment.
Flavor pack each composition indigo plant clam bioactive peptide in above-mentioned steps (7): vegetable particles: Sal: sugar: monosodium glutamate: I+G(flavor core
Thuja acid disodium): the mass ratio of yeast extract is 120:70:25:12:6:6:5.
In above-mentioned steps (8), rice bag high temperature sterilization condition is 115 DEG C, 30min.
In above-mentioned steps (9), flavor pack is 1:15 with the mass ratio of rice bag.
Above-mentioned vegetable particles refers to Radix Dauci Sativae, Lentinus Edodes, heart of a cabbage and chive granule.
Embodiment 3
The preparation method of a kind of instant seafood congee, with blue clam as raw material, specifically comprises the following steps that
(1) sterilization: weigh the blue clam cleaned up, adds the water accounting for blue clam quality 1 times, is heated to 92 DEG C and keeps fall after 3min
Temperature；
(2) enzymolysis: the mixture of the blue clam after sterilization with water is cooled to 58 DEG C, adds the basic protein accounting for blue clam quality 0.4%
Enzyme and the flavor protease of 0.1%, continuously stirred enzymolysis, hydrolysis temperature 57 DEG C, pH is 7, and enzymolysis time is 3 h, obtains enzymolysis
Liquid；
(3) zymolysis eliminating sargassum smell: the enzymolysis solution that step (2) obtains is cooled to 37 DEG C, adds the yeast powder accounting for enzymolysis solution quality 1 %,
Zymolysis temperature 33 DEG C, continuously stirred carries out zymolysis, and the zymolysis time is 1 h；
(4) enzyme denaturing: after zymolysis completes, is heated to 98 DEG C and keeps 40 min to carry out enzyme denaturing；
(5) filter, sterilize: enzymolysis solution after enzyme deactivation 100 mesh is filtered, be heated to 103 DEG C of sterilization 50min；
(6) it is spray-dried: the enzymolysis solution after sterilization is spray-dried and obtains blue clam bioactive peptide；
(7) preparation of flavor pack: the blue clam bioactive peptide that spray drying is obtained and vegetable particles, Sal, sugar, monosodium glutamate, I+G, ferment
Female extract compounds the flavor pack obtaining seafood instant porridge；
(8) preparation of rice bag: steaming and decocting 15min after being mixed according to the mass ratio of 1:1 with water by rice, rear pack carries out high temperature and kills
Bacterium；
(9) preparation of instant seafood congee product: flavor pack and rice bag proportionally Hybrid Heating are i.e. obtained instant seafood congee and produces
Product.
In above-mentioned steps (2), enzymolysis raw material indigo plant clam is without heat treatment.
Flavor pack each composition indigo plant clam bioactive peptide in above-mentioned steps (7): vegetable particles: Sal: sugar: monosodium glutamate: I+G(flavor core
Thuja acid disodium): the mass ratio of yeast extract is 100:60:18:10:5:5:4.
In above-mentioned steps (8), rice bag high temperature sterilization condition is 115 DEG C, 30min.
In above-mentioned steps (9), flavor pack is 1:10 with the mass ratio of rice bag.
Above-mentioned vegetable particles refers to Radix Dauci Sativae, Lentinus Edodes, heart of a cabbage and chive granule.
Conclusion:
The instant seafood congee prepared according to the inventive method, reconstitutes heating instant, has nutrition, convenient, delicious feature, full
The foot quick life style of modern, compensate for the market vacancy.
Claims (6)
1. the preparation method of an instant seafood congee, it is characterised in that: with blue clam as raw material, specifically comprise the following steps that
(1) sterilization: weigh the blue clam cleaned up, adds the water accounting for blue clam quality 1/2 ~ 2 times, is heated to 90 ~ 95 DEG C and keeps 1 ~ 5
Lower the temperature after min；
(2) enzymolysis: the mixture of the blue clam after sterilization with water is cooled to 55 ~ 60 DEG C, adds and accounts for blue clam quality 0.2% ~ 0.5%
Alkaline protease and the flavor protease of 0.04% ~ 0.3%, continuously stirred enzymolysis, hydrolysis temperature 55 ~ 58 DEG C, pH is 5 ~ 8, enzymolysis
Time is 2 ~ 4 h, obtains enzymolysis solution；
(3) zymolysis eliminating sargassum smell: the enzymolysis solution that step (2) obtains is cooled to 35 ~ 38 DEG C, adds and accounts for enzymolysis solution quality 0.6% ~ 1.5%
Yeast powder, zymolysis temperature 30 ~ 36 DEG C, continuously stirred carry out zymolysis, the zymolysis time is 1 ~ 2 h；
(4) enzyme denaturing: after zymolysis completes, is heated to 95 ~ 100 DEG C and keeps 20 ~ 60 min to carry out enzyme denaturing；
(5) filter, sterilize: enzymolysis solution after enzyme deactivation 40 ~ 200 mesh is filtered, be heated to 100 ~ 105 DEG C of sterilization 30 ~ 60 min；
(6) it is spray-dried: the enzymolysis solution after sterilization is spray-dried and obtains blue clam bioactive peptide；
(7) preparation of flavor pack: the blue clam bioactive peptide that step (6) is obtained and vegetable particles, Sal, sugar, monosodium glutamate, I+G, yeast
Extract compounds the flavor pack obtaining seafood instant porridge；
(8) preparation of rice bag: steaming and decocting 15min after being mixed according to the mass ratio of 1:1 with water by rice, rear pack carries out high temperature and kills
Bacterium；
(9) preparation of instant seafood congee product: flavor pack and rice bag proportionally Hybrid Heating are i.e. obtained instant seafood congee and produces
Product.
The preparation method of instant seafood congee the most according to claim 1, it is characterised in that: in step (2), enzymolysis raw material is blue
Clam is without heat treatment.
The preparation method of instant seafood congee the most according to claim 1, it is characterised in that: flavor pack in described step (7)
Each composition indigo plant clam bioactive peptide: vegetable particles: Sal: sugar: the mass ratio of monosodium glutamate: I+G: yeast extract is (80-120): (50-
70): (15-25): (8-12): (3-6): (3-6): (2-5).
The preparation method of instant seafood congee the most according to claim 1, it is characterised in that: rice bag high temperature sterilization condition is
115℃、30min。
The preparation method of instant seafood congee the most according to claim 1, it is characterised in that: flavor pack and rice in step (9)
The mass ratio of rice packet is 1:(8-15).
6. according to the preparation method of the instant seafood congee described in claim 1 or 3, it is characterised in that: vegetable particles refers to Hu Luo
Fore-telling, Lentinus Edodes, heart of a cabbage and chive granule.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610460478.1A CN106107431A (en) | 2016-06-23 | 2016-06-23 | A kind of preparation method of instant seafood congee |
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| Application Number | Priority Date | Filing Date | Title |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101288445A (en) * | 2007-04-16 | 2008-10-22 | 周耀英 | Pure corn instant gruel |
| CN104855800A (en) * | 2015-05-27 | 2015-08-26 | 渤海大学 | Potamocorbula maize gruel and production method thereof |
| CN105361111A (en) * | 2015-11-05 | 2016-03-02 | 渤海大学 | Aloidis-laevis lentinus-edodes sauce and preparation method thereof |
| CN105581282A (en) * | 2015-12-16 | 2016-05-18 | 渤海大学 | Preparation method of deodorized oyster enzymolysis juice |
-
2016
- 2016-06-23 CN CN201610460478.1A patent/CN106107431A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101288445A (en) * | 2007-04-16 | 2008-10-22 | 周耀英 | Pure corn instant gruel |
| CN104855800A (en) * | 2015-05-27 | 2015-08-26 | 渤海大学 | Potamocorbula maize gruel and production method thereof |
| CN105361111A (en) * | 2015-11-05 | 2016-03-02 | 渤海大学 | Aloidis-laevis lentinus-edodes sauce and preparation method thereof |
| CN105581282A (en) * | 2015-12-16 | 2016-05-18 | 渤海大学 | Preparation method of deodorized oyster enzymolysis juice |
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Application publication date: 20161116 |