CN107865383A - The production method of one main laminaria seasoned food - Google Patents
The production method of one main laminaria seasoned food Download PDFInfo
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- CN107865383A CN107865383A CN201610847318.2A CN201610847318A CN107865383A CN 107865383 A CN107865383 A CN 107865383A CN 201610847318 A CN201610847318 A CN 201610847318A CN 107865383 A CN107865383 A CN 107865383A
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Abstract
The invention discloses the production method of a main laminaria seasoned food; it is characterized in that sea-tangle hydrolysate is made as raw material using sea-tangle, corn; addition auxiliary and condiment, stirrer for mixing is added by proportioning, pelletized by granulator, fluid bed is dried, screening machine cools down, screen, packaging is made.The solution of the present invention is using sea-tangle as primary raw material, modern separation and extraction technology is combined with zymolysis technique, the seafood seasoned food rich in materials such as delicious amino acid, flavor peptides is made, it has a wide range of application, product using effect is good, it is easy to use, there is the special flavor of seafood, and be rich in nutrition, do not only have substantial amounts of flavor peptides in base of flavour development, it simultaneously containing abundant functional peptide, can rapidly be absorbed by the body, there is good inoxidizability and improve the functional characteristics such as body immunity.
Description
Technical field
The present invention relates to the production method in food seasoning field, more particularly to a main laminaria seasoned food.
Background technology
Seasoned food is both ovenware essential in people's daily life, is indispensable in food industry again
Important source material.With the improvement of living standards, people to the demand of flavoring from single palatable taste type to delicate flavour, nutrition, conveniently
Compound transformation, hydrolyzed animal protein (HAP) will with hydrolyzed vegetable protein (HVP), yeast extract, nucleotide series increase
The fresh dose of mainstay for turning into food industry seasoning together.In recent years, China's flavouring has changed tradition based on monosodium glutamate
Structure, new product emerges in an endless stream, and that includes natural sea-tangle product flavoring.
The novel sea healthy food that sea-tangle seasoned food is prepared as a kind of natural material, and it is green, safe and reliable
New raw material, for home food seasoning, food applications, instant noodles, dilated food, quick-frozen food, fully cater to the current country
Outer consumption demand.There is superior performance, safe and reliable, cost by the seasoned food that raw material is prepared of living marine resources
Low advantage, particularly fish and shellfish are rich in protein and a variety of taste compounds, delicious incomparable, and it is excellent to there is potential huge market
Gesture, possesses the stronger market competitiveness, and market prospects are very wide.
China's sea-tangle aboundresources, in living marine resources, sea-tangle is the most important food resource of the mankind.Sea-tangle raw material
Active matter rich in the multiple beneficial health such as a variety of nutrition such as amino acid, polypeptide, nucleotides and taste composition and taurine
Matter, it is deep to be favored by market plus strong sea-tangle flavor.Band generates various free amino acids, wherein paddy after thoroughly hydrolysis
Aminoacyl ammonia, asparatate and glutamic acid have delicate flavour, glycine, alanine, serine, threonine, proline, glutaminase
It is sweet with hydroxyproline, there is good flavor, be a kind of extraordinary base of flavour development.Development and Production goes out richness from sea-tangle resource
Top grade spice or base-material containing flavor lifting peptide, flavor peptides, can improve the level of comprehensive utilization of low value sea-tangle resource, increase
Add economic benefit, while application of the zymolysis technique in seasoned food is an emerging technology, but this seasoned food
Production method is still to be improved, efficiently turns into one of field of processing of aquatic products urgent problem to be solved using sea-tangle resource.
The content of the invention
The technical problem to be solved in the present invention is to make full use of sea-tangle resource, there is provided one kind has the unique taste, manufacture craft
Simply, it is easily operated, the production method of the main laminaria seasoned food without any chemistry addition.
To achieve the above object, the present invention uses following technical scheme：
The production method of one main laminaria seasoned food, it is characterised in that sea-tangle hydrolysate is made as raw material using sea-tangle, corn, added
Enter auxiliary and condiment, by proportioning add stirrer for mixing, pelletized by granulator, fluid bed drying, screening machine cooling, screening,
Packaging is made, and the percentage by weight of each component is：Sea-tangle hydrolysate 35-75%, auxiliary and condiment 25-65%.
The percentage by weight of described each component is preferably：Sea-tangle hydrolysate 65-75%, auxiliary and condiment 15-25%, respectively
The percentage by weight sum of component is absolutely.
Described sea-tangle hydrolysate is using sea-tangle as raw material, and it is cleaned with 1%-3% saline solution, removes silt, miscellaneous
Thing, be cut into the sheet for being easy to cutmixer to rub, drain away the water, rubbed with cutmixer into meat gruel, add 5-15% corns defibrination,
Ultrasound enzymolysis, filtering, concentration, spray drying are made.
Described maize raw material, fresh corn can be selected, dry corn also can be selected, dry corn is cleaned put and cooked in steamer after
Use.
Described sea-tangle raw material, sea-tangle that is fresh or freezing storage can be selected, dry sea-tangle also can be selected, dry sea-tangle, which is cleaned, puts steaming
It is soaked use with clear water again after being steamed in pot.
Described defibrination is that sea-tangle after rubbing is sent into colloid mill, adds purified water to be ground to 1~3 times of raw material
Slurry.
Described degraded is that the kelp paste of defibrination is sent into ultrasonic reaction kettle, adds 3~5 times of water, ul-trasonic irradiation power
500-800W, segmentation heating control carry out being ultrasonically treated 0.5-1 hours at 32 DEG C~47 DEG C, continue heating control 47 DEG C~62
DEG C carry out being ultrasonically treated 1-2 hours, continue heating control at 62 DEG C~75 DEG C, risen rapidly after being ultrasonically treated 0.5-1 hours
Temperature is to 90 DEG C of enzyme deactivations.
Described filtering is in below 1500Da by the slurries after degradation treatment using ultrafiltration membrane technique molecular cut off section.
Described auxiliary and condiment be using rice, aniseed, nutmeg, spiceleaf, Momordica grosvenori, ginger, salt as raw material, its is clear
Put into after wash clean in multi-function extractor, extracting in water 2 times, add the 7-9 times of water measured for the first time, it is small that 1.5-2.5 is boiled in heating
Shi Hou, extract solution are filtered with 100 mesh silks；Second plus the water of 5-7 times of weight, after 1.5-2 hours are boiled in heating, extract solution is used
100 mesh silks filter；Merge secondary raffinate, then spray-dried pulvis, as auxiliary and condiment is made.
Described mixing is to use conventional method, sea-tangle hydrolysate is well mixed with auxiliary and condiment, incorporation time is
No less than 30 minutes.
The solution of the present invention is using low value tang as primary raw material, with corn, aniseed, nutmeg, spiceleaf, arhat
Fruit, ginger, salt are auxiliary material, combine modern separation and extraction technology with Controlled-enzymatic Hydrolysis technology, are made rich in delicious amino acid, are in
The seafood seasoned food of the materials such as gustin.
Beneficial effects of the present invention：
1st, raw materials source of the present invention is wide, improves the value of low value sea-tangle raw material, efficiently utilizes sea-tangle resource, together
When for the utilization of corn, rice, aniseed, nutmeg, spiceleaf, Momordica grosvenori, ginger resource provide new way.
2nd, product processing technique of the present invention is simple, controllable in technique, is easy to industrialized production, and production cost is low, and comprehensive
The marine and aquatic product of low value is make use of, there are preferable price advantage and ecological benefits.
3rd, the inventive method uses biological enzymolysis scheme, maintains the trophism and feature of natural material, and taste
Delicious, product without food preservative, will not produce food contaminant, have peace without any chemical addition agent in production process
The characteristics of complete and efficient.
4th, products application scope of the present invention is wide, and product using effect is good, easy to use, can be widely applied to home food tune
Taste, food applications, instant noodles, dilated food, quick-frozen food etc., current consumption demand both domestic and external is fully catered to, has been deposited
In the huge market advantage, there are very wide market prospects.
5th, product characteristics of the present invention are good, have the special flavor of seafood, and are rich in nutrition, only not a large amount of in base of flavour development
Flavor peptides, simultaneously containing abundant functional peptide, can rapidly be absorbed by the body, there is good inoxidizability, improve people
The functional characteristics such as body immunity.
Embodiment
The invention will be further described below.
Embodiment 1：
The fresh sea-tangle of storage is frozen in harvesting, through removing silt, debris, is cleaned up, standby；
Above-mentioned sea-tangle is weighed, it is cleaned with 2% saline solution, removes silt, debris, is cut into the sheet for being easy to cutmixer to rub,
Drain away the water, rubbed with cutmixer into meat gruel, then the sea-tangle after rubbing is sent into colloid mill, add 5% fresh corn and purified water
3 times to raw material carry out defibrination, then the sea-tangle slurries of defibrination are sent into ultrasonic reaction kettle, add 5 times of water, ul-trasonic irradiation power
500W, segmentation heating control carry out being ultrasonically treated 1 hour at 47 DEG C, continue heating control and carry out being ultrasonically treated 2 hours at 62 DEG C,
Continue heating control at 65 DEG C, be brought rapidly up after being ultrasonically treated 1 hour to 90 DEG C of enzyme deactivations, then by the slurries after degradation treatment
152 kilograms of sea-tangle hydrolysate is made in 1300Da, then concentrated, spray drying using ultrafiltration membrane technique molecular cut off section,
It is standby；
Harvesting weighs corn, aniseed, nutmeg, spiceleaf, Momordica grosvenori, ginger, salt raw material, and more work(are put into after being cleaned up
In energy extractor, extracting in water 2 times, add the water of 7 times of amounts for the first time, heat after boiling 1.5 hours, 100 mesh silks of extract solution
Filtering；Second plus the water of 5 times of weight, after heating boils 1.5 hours, extract solution is filtered with 100 mesh silks；Merge second extraction
Liquid, then it is spray-dried pulvis is made, that is, 48 kilograms of auxiliary and condiment is made, it is standby；
By 152 kilograms of sea-tangle hydrolysate, 48 kilograms of stirrer for mixing of auxiliary and condiment are added, incorporation time is 42 minutes, will
Sea-tangle seasoning of the present invention is made by granulator granulation, fluid bed drying, screening machine cooling, screening, packaging in mixed material
Food.
By 71 kilograms of seafood hydrolysate, 29 kilograms of stirrer for mixing of auxiliary and condiment are added, incorporation time is 45 minutes,
Mixed material is made sea-tangle of the present invention and adjusted by granulator granulation, fluid bed drying, screening machine cooling, screening, packaging
Taste food.
Embodiment 2：
Fresh sea-tangle is harvested, through removing silt, debris, is cleaned up, it is standby；
Above-mentioned sea-tangle is weighed, it is cleaned with 2% saline solution, removes silt, debris, is cut into the sheet for being easy to cutmixer to rub,
Drain away the water, rubbed with cutmixer into meat gruel, then the sea-tangle after rubbing is sent into colloid mill, add 10% fresh corn and purification
Water carries out defibrinations to 3 times of raw material, then the sea-tangle slurries of defibrination are sent into ultrasonic reaction kettle, adds 5 times of water, ul-trasonic irradiation work(
Rate 800W, segmentation heating control carry out being ultrasonically treated 0.5 hour at 32 DEG C, continue heating control and carry out supersound process 2 at 52 DEG C
Hour, continue heating control at 65 DEG C, be brought rapidly up after being ultrasonically treated 1 hour to 90 DEG C of enzyme deactivations, then by after degradation treatment
Slurries using ultrafiltration membrane technique molecular cut off section in 1500Da, then sea-tangle hydrolysate 75 is made in concentrated, spray drying
Kilogram, it is standby；
Harvesting weighs corn, aniseed, nutmeg, spiceleaf, Momordica grosvenori, ginger, salt raw material, and more work(are put into after being cleaned up
In energy extractor, extracting in water 2 times, add the water of 7 times of amounts for the first time, heat after boiling 1.5 hours, 100 mesh silks of extract solution
Filtering；Second plus the water of 5 times of weight, after heating boils 1.5 hours, extract solution is filtered with 100 mesh silks；Merge second extraction
Liquid, then it is spray-dried pulvis is made, that is, 25 kilograms of auxiliary and condiment is made, it is standby；
By 75 kilograms of sea-tangle hydrolysate, 25 kilograms of stirrer for mixing of auxiliary and condiment are added, incorporation time is no less than 40 points
Clock, sea-tangle of the present invention is made by granulator granulation, fluid bed drying, screening machine cooling, screening, packaging in mixed material
Seasoned food.
Embodiment 3：
Harvest dry sea-tangle and clean to put and steamed in steamer half an hour, then steeped 8 hours with clear water, it is standby；
Above-mentioned sea-tangle is weighed, it is cleaned with 1% saline solution, removes silt, debris, is cut into the sheet for being easy to cutmixer to rub,
Drain away the water, rubbed with cutmixer into meat gruel, then the sea-tangle after rubbing is sent into colloid mill, add 7% cooked corn and purification
Water carries out defibrinations to 3 times of raw material, then the sea-tangle slurries of defibrination are sent into ultrasonic reaction kettle, adds 4 times of water, ul-trasonic irradiation work(
Rate 700W, segmentation heating control carry out being ultrasonically treated 1 hour at 37 DEG C, continue heating control carry out being ultrasonically treated at 52 DEG C it is 2 small
When, continue heating control at 62 DEG C, be brought rapidly up after being ultrasonically treated 1 hour to 90 DEG C of enzyme deactivations, then by after degradation treatment
The public affairs of seafood hydrolysate 71 are made in 1000Da, then concentrated, spray drying using ultrafiltration membrane technique molecular cut off section in slurries
Jin, it is standby；
Harvesting weighs corn, aniseed, nutmeg, spiceleaf, Momordica grosvenori, ginger, salt raw material, and more work(are put into after being cleaned up
In energy extractor, extracting in water 2 times, add the water of 7 times of amounts for the first time, heat after boiling 2 hours, 100 mesh silk mistakes of extract solution
Filter；Second plus the water of 5 times of weight, after heating boils 1.5 hours, extract solution is filtered with 100 mesh silks；Merge second extraction
Liquid, then it is spray-dried pulvis is made, that is, 29 kilograms of auxiliary and condiment is made, it is standby；
By 71 kilograms of sea-tangle hydrolysate, 29 kilograms of stirrer for mixing of auxiliary and condiment are added, incorporation time is no less than 40 points
Clock, sea-tangle of the present invention is made by granulator granulation, fluid bed drying, screening machine cooling, screening, packaging in mixed material
Seasoned food.
Claims (2)
1. the production method of a main laminaria seasoned food, it is characterised in that sea-tangle hydrolysate is made as raw material using sea-tangle, corn,
Auxiliary and condiment is added, stirrer for mixing is added by proportioning, is pelletized by granulator, fluid bed is dried, screening machine cools down, sieve
Choosing, packaging are made, and the percentage by weight of each component is：Sea-tangle hydrolysate 35-75%, auxiliary and condiment 25-65%.
2. the production method of main laminaria seasoned food according to claim 1, it is characterised in that described mixing is to adopt
With conventional method, sea-tangle hydrolysate is well mixed with auxiliary and condiment, incorporation time is no less than 30 minutes.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610847318.2A CN107865383A (en) | 2016-09-26 | 2016-09-26 | The production method of one main laminaria seasoned food |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610847318.2A CN107865383A (en) | 2016-09-26 | 2016-09-26 | The production method of one main laminaria seasoned food |
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| CN107865383A true CN107865383A (en) | 2018-04-03 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756296A (en) * | 2008-11-21 | 2010-06-30 | 威海健方医药研究所 | Method for preparing kelp nutrient solution by using ultrasonic fermentation |
| CN103461926A (en) * | 2013-08-12 | 2013-12-25 | 浙江正味食品有限公司 | Preparation method of high-freshness composite seasoning |
| CN104286808A (en) * | 2014-10-28 | 2015-01-21 | 威海市桢昊生物技术有限公司 | Preparation method for kelp flavored seafood seasoning |
| CN104886695A (en) * | 2015-04-30 | 2015-09-09 | 威海永丰海洋食品有限公司 | Micromolecular kelp beverage and preparation method thereof |
| CN105265710A (en) * | 2014-07-21 | 2016-01-27 | 威海永丰海洋食品有限公司 | Production method of kelp tabletting candies |
| CN105265946A (en) * | 2014-07-21 | 2016-01-27 | 威海永丰海洋食品有限公司 | Kelp beverage and production method thereof |
-
2016
- 2016-09-26 CN CN201610847318.2A patent/CN107865383A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756296A (en) * | 2008-11-21 | 2010-06-30 | 威海健方医药研究所 | Method for preparing kelp nutrient solution by using ultrasonic fermentation |
| CN103461926A (en) * | 2013-08-12 | 2013-12-25 | 浙江正味食品有限公司 | Preparation method of high-freshness composite seasoning |
| CN105265710A (en) * | 2014-07-21 | 2016-01-27 | 威海永丰海洋食品有限公司 | Production method of kelp tabletting candies |
| CN105265946A (en) * | 2014-07-21 | 2016-01-27 | 威海永丰海洋食品有限公司 | Kelp beverage and production method thereof |
| CN104286808A (en) * | 2014-10-28 | 2015-01-21 | 威海市桢昊生物技术有限公司 | Preparation method for kelp flavored seafood seasoning |
| CN104886695A (en) * | 2015-04-30 | 2015-09-09 | 威海永丰海洋食品有限公司 | Micromolecular kelp beverage and preparation method thereof |
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Application publication date: 20180403 |