CN106722744A - A kind of seafood condiment and preparation method thereof - Google Patents

A kind of seafood condiment and preparation method thereof Download PDF

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Publication number
CN106722744A
CN106722744A CN201611150467.XA CN201611150467A CN106722744A CN 106722744 A CN106722744 A CN 106722744A CN 201611150467 A CN201611150467 A CN 201611150467A CN 106722744 A CN106722744 A CN 106722744A
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CN
China
Prior art keywords
parts
powder
extract
carragheen
spice
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Pending
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CN201611150467.XA
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Chinese (zh)
Inventor
郭伟
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Qinzhou University
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Qinzhou University
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Priority to CN201611150467.XA priority Critical patent/CN106722744A/en
Publication of CN106722744A publication Critical patent/CN106722744A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of seafood condiment and preparation method thereof, it is made up of following mass fraction formula components:15 25 parts of mussel boiling liquid extract, 68 parts of carragheen, 35 parts of spice, 12 parts of chickens' extract, 48 parts of dried scallop powder, 57 parts of soybean protein, 79 parts of starch, 10 20 parts of peanut oil, 57 parts of refined salt, 14 16 parts of sugar, 68 parts of Ground Cloves, 24 parts of zanthoxylum powder, 24 parts of pepper powder, 12 parts of antioxidant, protein content of the present invention is high, rich in nutrition content.Rationally, low production cost, mouthfeel is good, delicious flavour, rich in nutrition content, is good marine organisms product for each component content compatibility of the present invention.

Description

A kind of seafood condiment and preparation method thereof
Technical field
The present invention relates to aquatic food additive agent field, in particular to a kind of seafood condiment and preparation method thereof.
Background technology
Mussel is the main cultivated shellfish of China, and yield accounts for more than half of world wide production.Mussel is nutritious, and taste is fresh U.S., with nourishing yin and supplementing blood, strengthening the essence kidney tonifying, the effect such as the goiter and tumor that disappears is usually used in impotence, lumbago due to the kidney deficiency, protracted dysentery anaemia, uterine bleeding, puerpera Lack milk etc..Current mussel with freeze or it is drying be main manufacturing process.Mussel need to take through the boiling that adds water in process Meat, the juice for boiling (hereinafter referred to as " mussel boiling liquid ") is unprocessed to be directly discharged into sea mostly as processing waste liquid, not only The waste of resource is caused, but also pollutes marine environment.Contain substantial amounts of soluble protein, glycogen in mussel boiling liquid Deng nutriment and functional component.Therefore, tune liked into consumer as Raw material processing with mussel boiling liquid, tool seafood taste Taste product, can develop new aquatic products flavouring, increase raw material added value, while also solving the problem that the environment that discharge of wastewater brings is dirty The problems such as dye.
The content of the invention
The invention provides a kind of seafood condiment and preparation method thereof, protein content of the present invention is high, rich in nutrition content. Rationally, low production cost, mouthfeel is good, delicious flavour, rich in nutrition content, is good ocean for each component content compatibility of the present invention Biological products.
To achieve the above object, the present invention provides following technical scheme:
A kind of seafood condiment and preparation method thereof, is made up of following mass fraction formula components:Mussel boiling liquid is extracted Thing 15-25 parts, carragheen 6-8 parts, spice 3-5 parts, chickens' extract 1-2 parts, dried scallop powder 4-8 parts, soybean protein 5-7 parts, starch 7-9 Part, peanut oil 10-20 parts, refined salt 5-7 parts, 14-16 parts of sugar, Ground Cloves 6-8 parts, zanthoxylum powder 2-4 parts, pepper powder 2-4 parts, antioxygen Agent 1-2 parts.
Further:It is made up of following mass fraction formula components:15 parts of mussel boiling liquid extract, 6 parts of carragheen, perfume are pungent 3 parts of material, 1 part of chickens' extract, 4 parts of dried scallop powder, 5 parts of soybean protein, 7 parts of starch, 10 parts of peanut oil, 5 parts of refined salt, sugared 14 parts, Ground Cloves 6 Part, 2 parts of zanthoxylum powder, 2 parts of pepper powder, 1 part of antioxidant.
Further:It is made up of following mass fraction formula components:20 parts of mussel boiling liquid extract, 7 parts of carragheen, perfume are pungent 4 parts of material, 1.5 parts of chickens' extract, 6 parts of dried scallop powder, 6 parts of soybean protein, 8 parts of starch, 15 parts of peanut oil, 6 parts of refined salt, sugared 15 parts, cloves 7 parts of powder, 3 parts of zanthoxylum powder, 3 parts of pepper powder, 1.5 parts of antioxidant.
Further:It is made up of following mass fraction formula components:25 parts of mussel boiling liquid extract, 8 parts of carragheen, perfume are pungent 5 parts of material, 2 parts of chickens' extract, 8 parts of dried scallop powder, 7 parts of soybean protein, 9 parts of starch, 20 parts of peanut oil, 7 parts of refined salt, sugared 16 parts, Ground Cloves 8 Part, 4 parts of zanthoxylum powder, 4 parts of pepper powder, 2 parts of antioxidant.
Further:Preparation method of the present invention has following steps:
Step one, by mussel boiling liquid at 70~80 DEG C of temperature, be concentrated in vacuo to solid content 10~15% it is dense Contracting liquid;
Step 2, the pH value of regulation concentrate are 6.5~8.0, add carragheen temperature control at 45 DEG C~65 DEG C, stirring Under conditions of, 2~4h is digested, period uninterruptedly blasts the air of cleaning;
After step 3, step 2 terminate, spice temperature 45 C~65 DEG C are added, under stirring condition, digest 1~2h, phase Between the uninterrupted air for blasting cleaning;
After step 4, step 3 terminate, 90~100 DEG C being warming up to, maintaining 15~30min to go out enzyme, must go out enzyme liquid;
Step 5, remove slag to obtain the enzyme liquid horizontal centrifuge that goes out of step 4 crude product enzymolysis liquid, and horizontal centrifuge rotating speed is 6000~8000rpm;
Step 6, in crude product enzymolysis liquid add surplus stock stir, temperature control at 60~80 DEG C, stir 2~4h, it Activated carbon is removed with bag filter and large granular impurity obtains filtrate afterwards;
Step 7, filtrate are being spray-dried at 70~80 DEG C of temperature after being concentrated in vacuo to solid content 20~30% Carry out being spray-dried to obtain mussel boiling liquid extract in device.
The beneficial effects of the invention are as follows:
1st, protein content of the present invention is high, rich in nutrition content;
2nd, each component content compatibility of the present invention is reasonable, low production cost;
3rd, mouthfeel of the present invention is good, delicious flavour, rich in nutrition content, is good marine organisms product.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, Obviously, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based in the present invention Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all Belong to the scope of protection of the invention.
Embodiment one:
A kind of seafood condiment is made up of following mass fraction formula components:15-25 parts of mussel boiling liquid extract, OK a karaoke club Glue 6-8 parts, spice 3-5 parts, chickens' extract 1-2 parts, dried scallop powder 4-8 parts, soybean protein 5-7 parts, starch 7-9 parts, peanut oil 10-20 Part, refined salt 5-7 parts, 14-16 parts, Ground Cloves 6-8 parts, zanthoxylum powder 2-4 parts, pepper powder 2-4 parts, antioxidant 1-2 parts of sugar.
Embodiment two:
A kind of seafood condiment is made up of following mass fraction formula components:15 parts of mussel boiling liquid extract, carragheen 6 Part, 3 parts of spice, 1 part of chickens' extract, 4 parts of dried scallop powder, 5 parts of soybean protein, 7 parts of starch, 10 parts of peanut oil, 5 parts of refined salt, sugar 14 parts, 6 parts of Ground Cloves, 2 parts of zanthoxylum powder, 2 parts of pepper powder, 1 part of antioxidant.
Embodiment three:
A kind of seafood condiment is made up of following mass fraction formula components:20 parts of mussel boiling liquid extract, carragheen 7 Part, 4 parts of spice, 1.5 parts of chickens' extract, 6 parts of dried scallop powder, 6 parts of soybean protein, 8 parts of starch, 15 parts of peanut oil, 6 parts of refined salt, sugar 15 Part, 7 parts of Ground Cloves, 3 parts of zanthoxylum powder, 3 parts of pepper powder, 1.5 parts of antioxidant.
Example IV:
A kind of seafood condiment is made up of following mass fraction formula components:25 parts of mussel boiling liquid extract, carragheen 8 Part, 5 parts of spice, 2 parts of chickens' extract, 8 parts of dried scallop powder, 7 parts of soybean protein, 9 parts of starch, 20 parts of peanut oil, 7 parts of refined salt, sugar 16 parts, 8 parts of Ground Cloves, 4 parts of zanthoxylum powder, 4 parts of pepper powder, 2 parts of antioxidant.
Embodiment five:
A kind of preparation method preparation method of seafood condiment comprises the following steps:
Step one, by mussel boiling liquid at 70~80 DEG C of temperature, be concentrated in vacuo to solid content 10~15% it is dense Contracting liquid;
Step 2, the pH value of regulation concentrate are 6.5~8.0, add carragheen temperature control at 45 DEG C~65 DEG C, stirring Under conditions of, 2~4h is digested, period uninterruptedly blasts the air of cleaning;
After step 3, step 2 terminate, spice temperature 45 C~65 DEG C are added, under stirring condition, digest 1~2h, phase Between the uninterrupted air for blasting cleaning;
After step 4, step 3 terminate, 90~100 DEG C being warming up to, maintaining 15~30min to go out enzyme, must go out enzyme liquid;
Step 5, remove slag to obtain the enzyme liquid horizontal centrifuge that goes out of step 4 crude product enzymolysis liquid, and horizontal centrifuge rotating speed is 6000~8000rpm;
Step 6, in crude product enzymolysis liquid add surplus stock stir, temperature control at 60~80 DEG C, stir 2~4h, it Activated carbon is removed with bag filter and large granular impurity obtains filtrate afterwards;
Step 7, filtrate are being spray-dried at 70~80 DEG C of temperature after being concentrated in vacuo to solid content 20~30% Carry out being spray-dried to obtain mussel boiling liquid extract in device.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each implementation method is only wrapped Containing an independent technical scheme, this narrating mode of specification is only that for clarity, those skilled in the art should Specification an as entirety, the technical scheme in each embodiment can also be formed into those skilled in the art through appropriately combined May be appreciated other embodiment.

Claims (5)

1. a kind of seafood condiment, it is characterised in that:It is made up of following mass fraction formula components:
15-25 parts of mussel boiling liquid extract, carragheen 6-8 parts, spice 3-5 parts, chickens' extract 1-2 parts, dried scallop powder 4-8 parts, it is big Legumin 5-7 parts, starch 7-9 parts, peanut oil 10-20 parts, refined salt 5-7 parts, 14-16 parts of sugar, Ground Cloves 6-8 parts, zanthoxylum powder 2-4 Part, pepper powder 2-4 parts, antioxidant 1-2 parts.
2. a kind of seafood condiment according to claim 1, it is characterised in that:By following mass fraction formula components group Into:
15 parts of mussel boiling liquid extract, 6 parts of carragheen, 3 parts of spice, 1 part of chickens' extract, 4 parts of dried scallop powder, 5 parts of soybean protein, shallow lake 7 parts of powder, 10 parts of peanut oil, 5 parts of refined salt, 14 parts of sugar, 6 parts of Ground Cloves, 2 parts of zanthoxylum powder, 2 parts of pepper powder, 1 part of antioxidant.
3. a kind of seafood condiment according to claim 1, it is characterised in that:By following mass fraction formula components group Into:
20 parts of mussel boiling liquid extract, 7 parts of carragheen, 4 parts of spice, 1.5 parts of chickens' extract, 6 parts of dried scallop powder, 6 parts of soybean protein, 8 parts of starch, 15 parts of peanut oil, 6 parts of refined salt, 15 parts of sugar, 7 parts of Ground Cloves, 3 parts of zanthoxylum powder, 3 parts of pepper powder, antioxidant 1.5 Part.
4. a kind of seafood condiment according to claim 1, it is characterised in that:By following mass fraction formula components group Into:
25 parts of mussel boiling liquid extract, 8 parts of carragheen, 5 parts of spice, 2 parts of chickens' extract, 8 parts of dried scallop powder, 7 parts of soybean protein, shallow lake 9 parts of powder, 20 parts of peanut oil, 7 parts of refined salt, 16 parts of sugar, 8 parts of Ground Cloves, 4 parts of zanthoxylum powder, 4 parts of pepper powder, 2 parts of antioxidant.
5. a kind of a kind of preparation method of seafood condiment according to claim 1, it is characterised in that:Including following step Suddenly:
Step one, by mussel boiling liquid at 70~80 DEG C of temperature, be concentrated in vacuo to solid content 10~15% concentrate;
Step 2, the pH value of regulation concentrate are 6.5~8.0, add carragheen temperature control in 45 DEG C~65 DEG C, the bar of stirring Under part, 2~4h is digested, period uninterruptedly blasts the air of cleaning;
After step 3, step 2 terminate, spice temperature 45 C~65 DEG C are added, under stirring condition, digest 1~2h, period is not Interruption blasts the air of cleaning;
After step 4, step 3 terminate, 90~100 DEG C being warming up to, maintaining 15~30min to go out enzyme, must go out enzyme liquid;
Step 5, remove slag to obtain the enzyme liquid horizontal centrifuge that goes out of step 4 crude product enzymolysis liquid, and horizontal centrifuge rotating speed is 6000 ~8000rpm;
Step 6, in crude product enzymolysis liquid add surplus stock stir, temperature control at 60~80 DEG C, stir 2~4h, Zhi Houyong Bag filter removes activated carbon and large granular impurity obtains filtrate;
Step 7, filtrate are concentrated in vacuo to after solid content 20~30% in spray dryer at 70~80 DEG C of temperature Carry out being spray-dried to obtain mussel boiling liquid extract.
CN201611150467.XA 2016-12-14 2016-12-14 A kind of seafood condiment and preparation method thereof Pending CN106722744A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108065316A (en) * 2017-12-27 2018-05-25 安徽省前沿食品有限公司 A kind of seafood chicken essence seasoning and preparation method thereof
CN109674026A (en) * 2019-03-04 2019-04-26 江苏特味浓生物技术开发有限公司 A kind of high nutrition concentrated sea-food cream and preparation method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102366066A (en) * 2011-09-09 2012-03-07 浙江省海洋开发研究院 Mussel cooking juice seafood seasoning and preparation method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102366066A (en) * 2011-09-09 2012-03-07 浙江省海洋开发研究院 Mussel cooking juice seafood seasoning and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108065316A (en) * 2017-12-27 2018-05-25 安徽省前沿食品有限公司 A kind of seafood chicken essence seasoning and preparation method thereof
CN109674026A (en) * 2019-03-04 2019-04-26 江苏特味浓生物技术开发有限公司 A kind of high nutrition concentrated sea-food cream and preparation method thereof
CN109674026B (en) * 2019-03-04 2021-05-28 江苏特味浓食品股份有限公司 High-nutrition concentrated seafood paste and preparation method thereof

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Application publication date: 20170531