CN107495195A - A kind of abalone cream and preparation method thereof - Google Patents
A kind of abalone cream and preparation method thereof Download PDFInfo
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- CN107495195A CN107495195A CN201710715831.0A CN201710715831A CN107495195A CN 107495195 A CN107495195 A CN 107495195A CN 201710715831 A CN201710715831 A CN 201710715831A CN 107495195 A CN107495195 A CN 107495195A
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- abalone
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- powder
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- 239000006071 cream Substances 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 19
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 18
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 17
- 108091005804 Peptidases Proteins 0.000 claims abstract description 16
- 239000004365 Protease Substances 0.000 claims abstract description 16
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 16
- 230000008569 process Effects 0.000 claims abstract description 14
- 241000251468 Actinopterygii Species 0.000 claims abstract description 10
- 241000287828 Gallus gallus Species 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 9
- 239000004471 Glycine Substances 0.000 claims abstract description 9
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 9
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 9
- 150000001875 compounds Chemical class 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 229930003451 Vitamin B1 Natural products 0.000 claims abstract description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 6
- 229960003495 thiamine Drugs 0.000 claims abstract description 6
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims abstract description 6
- 239000011691 vitamin B1 Substances 0.000 claims abstract description 6
- 235000010374 vitamin B1 Nutrition 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 12
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 10
- 229910052708 sodium Inorganic materials 0.000 claims description 10
- 239000011734 sodium Substances 0.000 claims description 10
- -1 I+G0.2 ~ 0.5 part Substances 0.000 claims description 9
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 8
- 229920002774 Maltodextrin Polymers 0.000 claims description 8
- 239000005913 Maltodextrin Substances 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 8
- 235000021307 Triticum Nutrition 0.000 claims description 8
- 229940041514 candida albicans extract Drugs 0.000 claims description 8
- 230000009849 deactivation Effects 0.000 claims description 8
- 229940093503 ethyl maltol Drugs 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 229940035034 maltodextrin Drugs 0.000 claims description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 239000012138 yeast extract Substances 0.000 claims description 8
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 7
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 7
- 235000018417 cysteine Nutrition 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 7
- 150000002148 esters Chemical class 0.000 claims description 6
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 5
- 229920000223 polyglycerol Polymers 0.000 claims description 5
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 4
- 241000237509 Patinopecten sp. Species 0.000 claims description 4
- 230000033228 biological regulation Effects 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 4
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 4
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000004945 emulsification Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000002372 labelling Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 230000004044 response Effects 0.000 claims description 4
- 235000020637 scallop Nutrition 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 241000271566 Aves Species 0.000 claims 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 239000004519 grease Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000013409 condiments Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000004332 deodorization Methods 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 125000000151 cysteine group Chemical group N[C@@H](CS)C(=O)* 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 210000004185 liver Anatomy 0.000 description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 102000039446 nucleic acids Human genes 0.000 description 3
- 108020004707 nucleic acids Proteins 0.000 description 3
- 150000007523 nucleic acids Chemical class 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 3
- ZHZRSXKCIPFRLW-UHFFFAOYSA-N sodium;[5-(2-amino-6-oxo-3h-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl dihydrogen phosphate Chemical compound [Na+].C1=2NC(N)=NC(=O)C=2N=CN1C1OC(COP(O)(O)=O)C(O)C1O ZHZRSXKCIPFRLW-UHFFFAOYSA-N 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 206010037660 Pyrexia Diseases 0.000 description 2
- 235000021167 banquet Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 208000002173 dizziness Diseases 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 208000002177 Cataract Diseases 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000010412 Glaucoma Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000003705 Senecio vulgaris Species 0.000 description 1
- 208000003217 Tetany Diseases 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000010437 gem Substances 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000004304 visual acuity Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a kind of abalone cream and preparation method thereof, by the way that abalone meat and the auxiliary and condiment depth such as abalone shells powder and flavor protease, compound protease, fresh fish powder, pure chicken fat, xylose, glucose, glycine, cysteine part, vitamin B1 are reconciled, fresh abalone natural mouthfeel and nutrition can not only fully be maintained, fragrance is abundant, abundant, and it is easy to store and processes, a large amount of auxiliary and condiments are added in seasoning process simultaneously, deodorization can not only be played a part of, and the unique color, smell and taste of product are imparted, it is very delicious.
Description
Technical field
The present invention relates to food dressing technical field, and in particular to a kind of abalone cream and preparation method thereof.
Background technology
Abalone is a kind of original seashells, belongs to monoshell mollusk, and it only has demifacet shell, shell heavily fortified point is thick, it is flat and
Width, abalone are the rare food materials of Chinese tradition, are occupied first of four big seafood delights.Until now, held in the Great Hall of the People multiple
In state banquet and large-scale dinner party, abalone is often appeared on the list of successful candidates, turn into the classical state banquet dish of China it, be known as " the ear of ocean
Piece ".
It is called the abalone of " hat of seafood delights " usually, is exactly one of marine products " eight delicacies " since ancient times.The single wall chitin of abalone it is hard,
Hull shape dextrorotation, surface are in olivedrab.The color such as purple, green, white enhances each other's beauty on the inside of shell, bedecked with jewels.The dorsal part of shell has a row to be used to
Wear the projection of pore-forming.There is a roomy flat meat foot software part, and software is flat ellipse, yellow-white, and big person is small like teacup
Such as copper coin.Abalone is just located against this thick foot and open and flat plantar face is adsorbed on rock, creep in reef canopy and cave hole it
In.The adhesive force of abalone meat foot is quite surprising.One shell grows 15 centimetres of abalone, and its sufficient sorptive force is up to 200 kilograms.At one's discretion
Violent storm and roaring waves attacks, and it can not all be started.It when catching abalone, can only catch them by surprise, be shoveled with gesture with lightning speed with shovel
It is lower or thrown, otherwise do not imagine it to take off even if smashing its shell yet.Abalone likes living in that seawater is limpid, current are rapid
Anxious, weed-filled cay marine site, ingests marine alga and planktonic organism is made a living.
It is fresh and oiliness as one of rare precious marine product, abalone fine and tender taste；It is nutritious, it is clear and taste is dense, cook, adjust
Soup, wonderful taste is infinite, and European ate abalone as a kind of fresh aquatic food before 1200, and reputation makees " soft gold on dining table "；
China just has in Qing Dynasty's period, imperial palace so-called " full Bao is feted ".According to data introduction, when coastal various regions high-ranking official goes on a pilgrimage at that time, mostly
It is present to pay tribute dry abalone, and a product government official pays tribute a Bao, and seven product government officials pay tribute seven Baos, by that analogy, abalone and government official's product
The height hook of position, it is seen that its this taste enjoys the value of " hat of seafood delights ".And contain fresh plain I and Bao Lingsu in abalone meat
II, there is stronger suppression cancer cell.Bao shell is then famous Chinese medicine -- the shell of seaear, and its climbing groundsel is called on ancient book,
There is the effect of improving eyesight, hence obtain one's name.The shell of seaear also has The flat liver of heat-clearing, the effect of nourishing and suppressing Yang, dizzy, high available for curing
Carpopedal spasm, twitch, other inflammation etc. caused by blood pressure and fever.That nacre lucuriant in design of Bao shell can also be used as ornament
With the raw material of shell carving technique.Abalone is mended without dry, nourishes the liver to improve visual acuity, the traditional Chinese medical science claims abalone effect calming the liver, antipyretic improving eyesight, quenches the thirst
It is treating stranguria；The hot superinverse of liver is cured mainly, is had a dizzy spell, hectic fever due to yin labor is hot, blue or green the region between the heart and the diaphragm cataract or glaucoma, the disease such as Hypertensive Fundus bleeding.
At present, it is mostly to eat raw that people, which eat abalone, so directly edible to not only limit disappearing for the precious marine product nutritional ingredient
Change and absorb, while its intrinsic marine product fishy smell also usually makes us being difficult to receive.In recent years, although in the market occurs some Baos
The abalone flavorings such as fish essence, abalone baste, but their abalone fragrance and the original nutrition of abalone without genuineness
Composition.
The content of the invention
Therefore, in order to solve the problems, such as that prior art is present, the present invention provides a kind of abalone cream and preparation method thereof.
To solve this technical problem, the present invention takes following scheme：A kind of abalone cream, including following composition by weight：Abalone
Meat 15-25 parts, abalone shells powder 5-10 parts, 0.05 ~ 0.15 part of flavor protease, 0.05 ~ 0.25 part of compound protease, fresh fish powder
4.0 ~ 8.0 parts, 5.0 ~ 10.0 parts of pure chicken fat, 0.5 ~ 2.50 part of xylose, 0.5 ~ 2.5 part of glucose, 0.5 ~ 1.5 part of glycine, half
0.5 ~ 1.5 part of cystine, 0.2 ~ 1.0 part of vitamin B1,0.5 ~ 1.5 part of hydrolyzed vegetable protein, 1.0 ~ 3.0 parts of salt, monosodium glutamate
3.0 ~ 5.0 parts, I+G0.2 ~ 0.5 part, 2.0 ~ 5.0 parts of starch, 0.01 ~ 0.05 part of dried scallop powder, 2.0 ~ 5.0 parts of maltodextrin, wheat
2.0 ~ 5.0 parts of powder, 1.0 ~ 5.0 parts of white sugar, 0.2 ~ 0.6 part of polyglycerol ester, 0.1 ~ 0.5 part of ethylmaltol, yeast extract 1.0
~ 2.0 parts, 0.1 ~ 0.4 part of xanthans, 0.1 ~ 0.4 part of sodium carboxymethylcellulose.
It is further improved to be：The I+G is by 5 ' Sodium Inosinates-bird nucleic acid of IMP and 5 ' that composition by weight is respectively 50
Sodium-GMP is uniformly mixed.
A kind of preparation method of abalone cream, it is characterised in that comprise the following steps：
A, pre-process：Fresh and alive abalone is selected, after abalone meat and abalone shells are cleaned up, and equivalent to abalone meat and abalone shells
The pure water of gross weight galls broken, defibrination together, with bone mud, and mixes, and is subsequently placed in heating kettle and heats, boil 10min, connects
Addition and be three times in abalone meat and the pure water of abalone shells gross weight, emulsification, mix, pretreatment is completed；
B, digest：It is 50 DEG C, after pH is adjusted with 0.01mol/L citric acid solutions is 6.5 to adjust pretreated temperature of charge, is added
Add compound protease and constant temperature stir be warming up to after 40min 55 DEG C be again 6.5 with 0.01mol/L citric acid solutions regulation pH after,
Flavor protease and constant temperature stirring 50min are added, after the completion of enzymolysis, 90 DEG C is warming up to, is incubated 10min, complete enzyme deactivation process；
C, thermal response：After 110 DEG C are continuously heating to after the completion of enzyme deactivation, on the basis of enzymolysis liquid, be separately added into pure chicken fat, xylose,
Glucose, glycine, cysteine, vitamin B1, hydrolyzed vegetable protein, salt, abalone is made after constant temperature 2.0h at 110 DEG C
Cream reaction solution, is delivered in cooling tank and cools down, standby；
D, the allotment of abalone cream：Fresh fish powder, monosodium glutamate, I+G, starch, dry is sequentially added into abalone cream reaction solution under normal temperature
Bei Su, maltodextrin, wheat flour, salt, white sugar, polyglycerol ester, ethylmaltol, yeast extract, xanthans, carboxymethyl cellulose
Plain sodium, and emulsify, mix, after then boiling 5-10min at 130 DEG C using scraper-type digester, it is cooled to 60 DEG C, filling,
Sealing, labeling, so as to which abalone cream be made.
By using preceding solution, the beneficial effects of the invention are as follows：The present invention not only fully maintains fresh abalone
Natural mouthfeel and nutrition, fragrance is abundant, abundant, and is easy to store and processes, while is added in seasoning process
A large amount of auxiliary and condiments, deodorization can not only be played a part of, and impart the unique color, smell and taste of product, it is very delicious.
Embodiment
Embodiment one
The embodiment of the present invention discloses a kind of abalone cream, including following composition by weight：15 parts of abalone meat, 8 parts of abalone shells powder, flavor
Proteinase-10 .09 parts, 0.20 part of compound protease, 6.0 parts of fresh fish powder, 8.0 parts of pure chicken fat, 1.5 parts of xylose, 1.5 parts of glucose,
0.5 part of glycine, 0.8 part of cysteine, 0.4 part of vitamin B1,0.8 part of hydrolyzed vegetable protein, 1.9 parts of salt, monosodium glutamate 3.8
Part, I+G0.4 parts, 3.0 parts of starch, 0.03 part of dried scallop powder, 4.0 parts of maltodextrin, 5.0 parts of wheat flour, 1.5 parts of white sugar, polyglycereol
0.4 part of ester, 0.4 part of ethylmaltol, 1.6 parts of yeast extract, 0.3 part of xanthans, 0.4 part of sodium carboxymethylcellulose.
It is further improved to be：The I+G is by 5 ' Sodium Inosinates-bird nucleic acid of IMP and 5 ' that composition by weight is respectively 50
Sodium-GMP is uniformly mixed.
A kind of preparation method of abalone cream, it is characterised in that comprise the following steps：
A, pre-process：Fresh and alive abalone is selected, after abalone meat and abalone shells are cleaned up, and equivalent to abalone meat and abalone shells
The pure water of gross weight galls broken, defibrination together, with bone mud, and mixes, and is subsequently placed in heating kettle and heats, boil 10min, connects
Addition and be three times in abalone meat and the pure water of abalone shells gross weight, emulsification, mix, pretreatment is completed；
B, digest：It is 50 DEG C, after pH is adjusted with 0.01mol/L citric acid solutions is 6.5 to adjust pretreated temperature of charge, is added
Add compound protease and constant temperature stir be warming up to after 40min 55 DEG C be again 6.5 with 0.01mol/L citric acid solutions regulation pH after,
Flavor protease and constant temperature stirring 50min are added, after the completion of enzymolysis, 90 DEG C is warming up to, is incubated 10min, complete enzyme deactivation process；
C, thermal response：After 110 DEG C are continuously heating to after the completion of enzyme deactivation, on the basis of enzymolysis liquid, be separately added into pure chicken fat, xylose,
Glucose, glycine, cysteine, vitamin B1, hydrolyzed vegetable protein, salt, abalone is made after constant temperature 2.0h at 110 DEG C
Cream reaction solution, is delivered in cooling tank and cools down, standby；
D, the allotment of abalone cream：Fresh fish powder, monosodium glutamate, I+G, starch, dry is sequentially added into abalone cream reaction solution under normal temperature
Bei Su, maltodextrin, wheat flour, salt, white sugar, polyglycerol ester, ethylmaltol, yeast extract, xanthans, carboxymethyl cellulose
Plain sodium, and emulsify, mix, after then boiling 5-10min at 130 DEG C using scraper-type digester, it is cooled to 60 DEG C, filling,
Sealing, labeling, so as to which abalone cream be made.
By using preceding solution, the beneficial effects of the invention are as follows：The present invention not only fully maintains fresh abalone
Natural mouthfeel and nutrition, fragrance is abundant, abundant, and is easy to store and processes, while is added in seasoning process
A large amount of auxiliary and condiments, deodorization can not only be played a part of, and impart the unique color, smell and taste of product, it is very delicious.
Embodiment two
The embodiment of the present invention discloses a kind of abalone cream, including following composition by weight：25 parts of abalone meat, 10 parts of abalone shells powder, wind
Taste proteinase-10 .07 parts, 0.09 part of compound protease, 8.0 parts of fresh fish powder, 10.0 parts of pure chicken fat, 2.50 parts of xylose, glucose 0.5
Part, 0.8 part of glycine, 0.5 part of cysteine, 1.0 parts of vitamin B1,1.5 parts of hydrolyzed vegetable protein, 1.7 parts of salt, monosodium glutamate
3.8 parts, it is I+G0.4 parts, 2.8 parts of starch, 0.02 part of dried scallop powder, 2.6 parts of maltodextrin, 4.0 parts of wheat flour, 3.0 parts of white sugar, poly-
0.29 part of glyceride, 0.19 part of ethylmaltol, 1.8 parts of yeast extract, 0.25 part of xanthans, sodium carboxymethylcellulose 0.25
Part.
It is further improved to be：The I+G is by 5 ' Sodium Inosinates-bird nucleic acid of IMP and 5 ' that composition by weight is respectively 50
Sodium-GMP is uniformly mixed.
A kind of preparation method of abalone cream, it is characterised in that comprise the following steps：
A, pre-process：Fresh and alive abalone is selected, after abalone meat and abalone shells are cleaned up, and equivalent to abalone meat and abalone shells
The pure water of gross weight galls broken, defibrination together, with bone mud, and mixes, and is subsequently placed in heating kettle and heats, boil 10min, connects
Addition and be three times in abalone meat and the pure water of abalone shells gross weight, emulsification, mix, pretreatment is completed；
B, digest：It is 50 DEG C, after pH is adjusted with 0.01mol/L citric acid solutions is 6.5 to adjust pretreated temperature of charge, is added
Add compound protease and constant temperature stir be warming up to after 40min 55 DEG C be again 6.5 with 0.01mol/L citric acid solutions regulation pH after,
Flavor protease and constant temperature stirring 50min are added, after the completion of enzymolysis, 90 DEG C is warming up to, is incubated 10min, complete enzyme deactivation process；
C, thermal response：After 110 DEG C are continuously heating to after the completion of enzyme deactivation, on the basis of enzymolysis liquid, be separately added into pure chicken fat, xylose,
Glucose, glycine, cysteine, vitamin B1, hydrolyzed vegetable protein, salt, abalone is made after constant temperature 2.0h at 110 DEG C
Cream reaction solution, is delivered in cooling tank and cools down, standby；
D, the allotment of abalone cream：Fresh fish powder, monosodium glutamate, I+G, starch, dry is sequentially added into abalone cream reaction solution under normal temperature
Bei Su, maltodextrin, wheat flour, salt, white sugar, polyglycerol ester, ethylmaltol, yeast extract, xanthans, carboxymethyl cellulose
Plain sodium, and emulsify, mix, after then boiling 5-10min at 130 DEG C using scraper-type digester, it is cooled to 60 DEG C, filling,
Sealing, labeling, so as to which abalone cream be made.
A kind of abalone cream described in the present embodiment and preparation method thereof, production, with embodiment one, make with application method
It can be compared favourably therewith with effect.
Although specifically showing and describing the present invention with reference to preferred embodiment, the technical scheme method and way are implemented
Footpath is a lot, and described above is only the preferred embodiment of the present invention, but those skilled in the art should be understood that and not depart from
In the spirit and scope of the present invention that appended claims are limited, the present invention can be made in the form and details respectively
Kind change, is protection scope of the present invention.
Claims (3)
1. a kind of abalone cream, it is characterised in that including following composition by weight：Abalone meat 15-25 parts, abalone shells powder 5-10 parts,
0.05 ~ 0.15 part of flavor protease, 0.05 ~ 0.25 part of compound protease, 4.0 ~ 8.0 parts of fresh fish powder, 5.0 ~ 10.0 parts of pure chicken fat,
0.5 ~ 2.50 part of xylose, 0.5 ~ 2.5 part of glucose, 0.5 ~ 1.5 part of glycine, 0.5 ~ 1.5 part of cysteine, vitamin B1 0.2
~ 1.0 parts, 0.5 ~ 1.5 part of hydrolyzed vegetable protein, 1.0 ~ 3.0 parts of salt, 3.0 ~ 5.0 parts of monosodium glutamate, I+G0.2 ~ 0.5 part, starch 2.0
~ 5.0 parts, it is 0.01 ~ 0.05 part of dried scallop powder, 2.0 ~ 5.0 parts of maltodextrin, 2.0 ~ 5.0 parts of wheat flour, 1.0 ~ 5.0 parts of white sugar, poly- sweet
0.2 ~ 0.6 part of grease, 0.1 ~ 0.5 part of ethylmaltol, 1.0 ~ 2.0 parts of yeast extract, 0.1 ~ 0.4 part of xanthans, carboxymethyl
0.1 ~ 0.4 part of sodium cellulosate.
2. a kind of abalone cream according to claim 1, it is characterised in that the I+G is respectively the 5 ' of 50 by composition by weight
Sodium Inosinate-the birds of IMP and 5 ' sodium nucleinate-GMP is uniformly mixed.
3. a kind of preparation method of abalone cream, it is characterised in that comprise the following steps：
A, pre-process：Fresh and alive abalone is selected, after abalone meat and abalone shells are cleaned up, and equivalent to abalone meat and abalone shells
The pure water of gross weight galls broken, defibrination together, with bone mud, and mixes, and is subsequently placed in heating kettle and heats, boil 10min, connects
Addition and be three times in abalone meat and the pure water of abalone shells gross weight, emulsification, mix, pretreatment is completed；
B, digest：It is 50 DEG C, after pH is adjusted with 0.01mol/L citric acid solutions is 6.5 to adjust pretreated temperature of charge, is added
Add compound protease and constant temperature stir be warming up to after 40min 55 DEG C be again 6.5 with 0.01mol/L citric acid solutions regulation pH after,
Flavor protease and constant temperature stirring 50min are added, after the completion of enzymolysis, 90 DEG C is warming up to, is incubated 10min, complete enzyme deactivation process；
C, thermal response：After 110 DEG C are continuously heating to after the completion of enzyme deactivation, on the basis of enzymolysis liquid, be separately added into pure chicken fat, xylose,
Glucose, glycine, cysteine, vitamin B1, hydrolyzed vegetable protein, salt, abalone is made after constant temperature 2.0h at 110 DEG C
Cream reaction solution, is delivered in cooling tank and cools down, standby；
D, the allotment of abalone cream：Fresh fish powder, monosodium glutamate, I+G, starch, dry is sequentially added into abalone cream reaction solution under normal temperature
Bei Su, maltodextrin, wheat flour, salt, white sugar, polyglycerol ester, ethylmaltol, yeast extract, xanthans, carboxymethyl cellulose
Plain sodium, and emulsify, mix, after then boiling 5-10min at 130 DEG C using scraper-type digester, it is cooled to 60 DEG C, filling,
Sealing, labeling, so as to which abalone cream be made.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111920030A (en) * | 2020-06-17 | 2020-11-13 | 广东雅道生物科技有限公司 | Enzymatic liquid reflux pouring method and seafood seasoning product thereof |
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| CN101658283A (en) * | 2008-08-25 | 2010-03-03 | 孙民富 | Spice using abalone as main raw material and production method thereof |
| CN102266061A (en) * | 2011-06-14 | 2011-12-07 | 天津市兰氏调味品有限公司 | Abalone cream |
| CN103284237A (en) * | 2013-06-26 | 2013-09-11 | 芜湖乐锐思信息咨询有限公司 | Abalone paste and a processing method therefor |
| CN104996965A (en) * | 2015-06-29 | 2015-10-28 | 广州市天惠食品有限公司 | Salt-free chicken paste essence and preparation method thereof |
| KR20160071658A (en) * | 2014-12-12 | 2016-06-22 | 나유선 | Marine products containing allium hookeri and process for the preparation thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658283A (en) * | 2008-08-25 | 2010-03-03 | 孙民富 | Spice using abalone as main raw material and production method thereof |
| CN102266061A (en) * | 2011-06-14 | 2011-12-07 | 天津市兰氏调味品有限公司 | Abalone cream |
| CN103284237A (en) * | 2013-06-26 | 2013-09-11 | 芜湖乐锐思信息咨询有限公司 | Abalone paste and a processing method therefor |
| KR20160071658A (en) * | 2014-12-12 | 2016-06-22 | 나유선 | Marine products containing allium hookeri and process for the preparation thereof |
| CN104996965A (en) * | 2015-06-29 | 2015-10-28 | 广州市天惠食品有限公司 | Salt-free chicken paste essence and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111920030A (en) * | 2020-06-17 | 2020-11-13 | 广东雅道生物科技有限公司 | Enzymatic liquid reflux pouring method and seafood seasoning product thereof |
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Application publication date: 20171222 |