CN108272062A - A kind of sea food flavor cream and preparation method thereof applied to chafing dish - Google Patents
A kind of sea food flavor cream and preparation method thereof applied to chafing dish Download PDFInfo
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- CN108272062A CN108272062A CN201810120827.4A CN201810120827A CN108272062A CN 108272062 A CN108272062 A CN 108272062A CN 201810120827 A CN201810120827 A CN 201810120827A CN 108272062 A CN108272062 A CN 108272062A
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- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
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- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
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- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
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- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
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Abstract
The present invention relates to a kind of sea food flavor cream applied to chafing dish, and constituent and parts by weight are as follows：92 99 parts of Maillard reaction flavor cream allocates 18 parts of perfume base.The sea food flavor pleasure degree of this sea food flavor cream is high, mouthfeel is full strong, resistant to cook again, 120min is boiled under the conditions of 100 DEG C, flavor only scatter and disappear 20%, the sea food flavor cream will not generate other flavor substances during heating, and can reach good deodorization effect, which can be widely used in hotpot condiment.
Description
Technical field
The invention belongs to food processing technology fields, especially a kind of applied to the sea food flavor cream of chafing dish and its preparation side
Method.
Background technology
Currently, seafood food with freeze or it is drying be main manufacturing process.Fresh seafood need to be through adding water in process
Boiling, the juice boiled (hereinafter referred to as " seafood cooking liquor ") is unprocessed to be directly discharged into sea mostly as processing waste liquid, no
The waste of resource is only caused, but also polluted marine environment.Contain a large amount of soluble protein, sugar in seafood cooking liquor
The nutriments such as original and functional component.Therefore, favorite at consumer using seafood cooking liquor as Raw material processing, tool seafood taste
Flavouring can develop novel aquatic products flavouring, increase raw material added value, while also solve the problem that the environment that discharge of wastewater is brought
The problems such as pollution.
In recent years, chafing dish industry rapidly becomes one of the main force of Chinese catering trade, wide market, but height explosion type
Growth equally with miserable homogeneous competition, so the chafing dish essence of unique flavor, cost economy is necessarily to become by demand
Gesture.In chafing dish flavor, sea food flavor easy tos produce stench equal smells due to its feature, be in chafing dish type manufacture difficulty compared with
High one kind, now more popular " naked to cook " that also there are costs of manufacture due to it need to select first-class seafood food materials pan feeding is very high
The problem of.
One, the seafood essence used in current hotpot condiment haves the shortcomings that apparent：
The flavor happiness degree of allotment type essence is inadequate, and mouthfeel is thiner, and odor prolongation is inadequate, longer in brew time
Under the conditions of, essence property changes, it may appear that the uncoordinated unnatural feeling of industrial chemicals.On the other hand due to seafood raw material
Cost can be very high in chafing dish for particularity, directly addition, and the strong degree of flavor is inadequate, and in use, resistance to
Boiling property is also bad.
Two, bad smell is problem to be solved in seafood cooking liquor.
It is currently used that effective to remove deodorization method be the embedding effect etc. with yeast powder and activated carbon and dextrin, these sides
Method is while removing fishy smell with a degree of effective flavor components so that the flavor of seafood has certain loss.
By retrieval, not yet find and the relevant patent publication us of present patent application.
Invention content
It is an object of the invention to overcome the shortcoming of prior art point, a kind of sea food flavor applied to chafing dish is provided
The sea food flavor pleasure degree of cream and preparation method thereof, the sea food flavor cream is high, and mouthfeel is full strong, and resistant to cook, in 100 DEG C of conditions
Under boil 30min, flavor only scatters and disappears 20%, which will not generate other flavor substances during heating,
And good deodorization effect can be reached, which can be widely used in hotpot condiment.
The present invention solves its technical problem and following technical scheme is taken to realize：
A kind of sea food flavor cream applied to chafing dish, constituent and parts by weight are as follows：
92-99 parts of Maillard reaction flavor cream allocates 1-8 parts of perfume base；
Wherein, the constituent and parts by weight of the Maillard reaction flavor cream are as follows：
60-80 parts of mixed enzymolysis liquid, 6-15 parts of salt, 1-8 parts of glucose, 1-5 parts of monosodium glutamate, 1-4 parts of white granulated sugar, 5 '-are in
1-3 parts of flavor nucleotide disodium, 1-6 parts of beer yeast extract, 1-6 parts of hydrolyzed vegetable protein, cysteine hydrochloride 0.1-0.2
Part, 0.05-0.1 parts of cysteine, 0.1-0.3 parts of methionine, 0.05-0.2 parts of arginine, 0.02-0.1 parts of leucine, dimension life
Plain C 0.02-0.5 parts, 0.1-1.2 parts of glutamic acid, 0.2-2 parts of dried scallop powder；
After mixing by each raw material of Maillard reaction flavor cream, 95 DEG C~110 DEG C are integrally warming up to, reaction
120min is to get Maillard reaction flavor cream；
The constituent and parts by weight of the allotment perfume base are as follows：
Each raw material of perfume base will be allocated after mixing to get allotment perfume base.
Moreover, the preparation process of the mixed enzymolysis liquid is as follows：
(1) cooking liquor is concentrated：It is (1~2) by mass ratio：(2~1)：The steaming mixed liquid of shrimp, mussel, anchovy of (1~2)
At 65~70 DEG C, vacuum-concentrcted 110-130min under conditions of 0.070MPa~0.099MPa obtains solid content and exists
20%~25% concentration cooking liquor；
(2) the deodorization processing of concentration cooking liquor：Concentrate the sugared preparation that concentration cooking liquor gross mass 0.5% is added in cooking liquor
A is warming up to 90 DEG C~100 DEG C, carries out thermal response 30-90min, removes fishy smell substance, obtains deodorization cooking liquor；
The constituent and mass ratio of the sugar preparation A be：Chitosan：Fructose：Glucose=3~5：1~3：1~2；
(3) mixed enzymolysis liquid：Deodorization cooking liquor is adjusted to pH 7.5~8.5 using food grade sodium hydroxide solution, and is added
Compound protein hydrolase 0.1%~1% (in terms of solid content) digests 3-5h, later 90 under the conditions of 40 DEG C~60 DEG C
Enzyme deactivation 15 minutes under the conditions of DEG C, then pH is adjusted to 7.5~8.5, addition flavor protease 0.15%~0.2% (is contained with solid content
Gauge), digest 180min under the conditions of 50 DEG C~60 DEG C, finally under the conditions of 90 DEG C enzyme deactivation 15 minutes to get mixed enzymolysis liquid.
Moreover, the soybean oil is Non-transgenic soybean oil.
A kind of preparation method of the sea food flavor cream as described above applied to chafing dish, steps are as follows：
By Maillard reaction flavor cream and allotment perfume base after mixing to get the sea food flavor cream applied to chafing dish.
The advantages of present invention obtains and good effect are：
1, this sea food flavor cream is favorite at consumer as Raw material processing using seafood cooking liquor, has the flavouring of seafood taste,
Novel aquatic products flavouring can be developed, increase raw material added value, low manufacture cost, while also solving the problem that discharge of wastewater was brought
The problems such as environmental pollution, meanwhile, the sea food flavor pleasure degree of the sea food flavor cream is high, and mouthfeel is full strong, and resistant to cook, 100
Boil 120min under the conditions of DEG C, flavor only scatters and disappears 20%, which will not generate other wind during heating
Taste substance, and good deodorization effect can be reached, which can be widely used in hotpot condiment.
2, it will produce a large amount of cooking liquor in seafood digestion process, can contain a large amount of nutritional ingredient and flavor in cooking liquor
Substance, using shrimp, mussel, anchovy, (mass ratio is 1~2 to this sea food flavor cream：2~1：1~2) boiling mixed liquor is original
Material, by vacuum-concentrcted, the deodorization of cooking liquor is handled, the enzyme digestion reaction of protease, Maillard reaction technology, exquisite blending
Technology is prepared.The product sea food flavor pleasure degree is high, and mouthfeel is full strong, and resistant to cook, is boiled under the conditions of 100 DEG C
120min, flavor only scatter and disappear 20%.
3, the source of bad smell is mainly organic amine in seafood cooking liquor, but is added together when carbohydrate is added
Heat, it can be converted to the substance in delicate flavour, keep overall taste more delicious.When single glucose on the other hand is added, steam
Other amino acids and polypeptide inside boil liquid can generate unwanted flavor with glucose response, this sea food flavor cream uses
A kind of sugar preparation A, not will produce other flavor substances, and can reach good deodorization effect during heating.
Description of the drawings
Fig. 1 is the boiling fastness evaluation test figure of sea food flavor cream of the present invention；
Fig. 2 is the deodorization effect assessment test chart of sea food flavor cream of the present invention.
Specific implementation mode
With reference to embodiment, the present invention is further described；Following embodiments are illustrative, are not restrictive,
Protection scope of the present invention cannot be limited with following embodiments.
Raw material used in the present invention is unless otherwise specified conventional commercial product；Used in the present invention
Method is unless otherwise specified the conventional method of this field.
Embodiment 1
A kind of sea food flavor cream applied to chafing dish, constituent and parts by weight are as follows：
92 parts of Maillard reaction flavor cream allocates 1 part of perfume base；
Wherein, the constituent and parts by weight of the Maillard reaction flavor cream are as follows：
60-80 parts of mixed enzymolysis liquid, 6-15 parts of salt, 1-8 parts of glucose, 1-5 parts of monosodium glutamate, 1-4 parts of white granulated sugar, 5 '-are in
1-3 parts of flavor nucleotide disodium, 1-6 parts of beer yeast extract, 1-6 parts of hydrolyzed vegetable protein, cysteine hydrochloride 0.1-0.2
Part, 0.05-0.1 parts of cysteine, 0.1-0.3 parts of methionine, 0.05-0.2 parts of arginine, 0.02-0.1 parts of leucine, dimension life
Plain C 0.02-0.5 parts, 0.1-1.2 parts of glutamic acid, 0.2-2 parts of dried scallop powder；
After mixing by each raw material of Maillard reaction flavor cream, 95 DEG C~110 DEG C are integrally warming up to, reaction
120min is to get Maillard reaction flavor cream；
The constituent and parts by weight of the allotment perfume base are as follows：
Each raw material of perfume base will be allocated after mixing to get allotment perfume base.
More preferably, the preparation process of the mixed enzymolysis liquid is as follows：
(1) cooking liquor is concentrated：It is (1~2) by mass ratio：(2~1)：The steaming mixed liquid of shrimp, mussel, anchovy of (1~2)
At 65~70 DEG C, vacuum-concentrcted 110-130min under conditions of 0.070MPa~0.099MPa obtains solid content and exists
20%~25% concentration cooking liquor；
(2) the deodorization processing of concentration cooking liquor：Concentrate the sugared preparation that concentration cooking liquor gross mass 0.5% is added in cooking liquor
A is warming up to 90 DEG C~100 DEG C, carries out thermal response 30-90min, removes fishy smell substance, obtains deodorization cooking liquor；
The constituent and mass ratio of the sugar preparation A be：Chitosan：Fructose：Glucose=3~5：1~3：1~2；
(3) mixed enzymolysis liquid：Deodorization cooking liquor is adjusted to pH 7.5~8.5 using food grade sodium hydroxide solution, and is added
Compound protein hydrolase 0.1%~1% (in terms of solid content) digests 3-5h, later 90 under the conditions of 40 DEG C~60 DEG C
Enzyme deactivation 15 minutes under the conditions of DEG C, then pH is adjusted to 7.5~8.5, addition flavor protease 0.15%~0.2% (is contained with solid content
Gauge), digest 180min under the conditions of 50 DEG C~60 DEG C, finally under the conditions of 90 DEG C enzyme deactivation 15 minutes to get mixed enzymolysis liquid.
More preferably, the soybean oil is Non-transgenic soybean oil.
The preparation method of sea food flavor cream as described above applied to chafing dish, steps are as follows：
By Maillard reaction flavor cream and allotment perfume base after mixing to get the sea food flavor cream applied to chafing dish.
Embodiment 2
A kind of sea food flavor cream applied to chafing dish, constituent and parts by weight are as follows：
96 parts of Maillard reaction flavor cream allocates 5 parts of perfume base；
Wherein, the constituent and parts by weight of the Maillard reaction flavor cream are as follows：
60-80 parts of mixed enzymolysis liquid, 6-15 parts of salt, 1-8 parts of glucose, 1-5 parts of monosodium glutamate, 1-4 parts of white granulated sugar, 5 '-are in
1-3 parts of flavor nucleotide disodium, 1-6 parts of beer yeast extract, 1-6 parts of hydrolyzed vegetable protein, cysteine hydrochloride 0.1-0.2
Part, 0.05-0.1 parts of cysteine, 0.1-0.3 parts of methionine, 0.05-0.2 parts of arginine, 0.02-0.1 parts of leucine, dimension life
Plain C 0.02-0.5 parts, 0.1-1.2 parts of glutamic acid, 0.2-2 parts of dried scallop powder；
After mixing by each raw material of Maillard reaction flavor cream, 95 DEG C~110 DEG C are integrally warming up to, reaction
120min is to get Maillard reaction flavor cream；
The constituent and parts by weight of the allotment perfume base are as follows：
Each raw material of perfume base will be allocated after mixing to get allotment perfume base.
Further, the preparation process of the mixed enzymolysis liquid is as follows：
(1) cooking liquor is concentrated：It is 1 by mass ratio：2：1 shrimp, mussel, the steaming mixed liquid of anchovy at 65~70 DEG C,
Vacuum-concentrcted 120min under conditions of 0.070MPa~0.099MPa obtains concentration of the solid content 20%~25%
Cooking liquor；
(2) the deodorization processing of concentration cooking liquor：Concentrate the sugared preparation that concentration cooking liquor gross mass 0.5% is added in cooking liquor
A is warming up to 90 DEG C~100 DEG C, carries out thermal response 50min, removes fishy smell substance, obtains deodorization cooking liquor；
The constituent and mass ratio of the sugar preparation A be：Chitosan：Fructose：Glucose=3~5：1~3：1~2；
(3) mixed enzymolysis liquid：Deodorization cooking liquor is adjusted to pH 7.5~8.5 using food grade sodium hydroxide solution, and is added
Compound protein hydrolase 0.1%~1% (in terms of solid content) digests 3-5h, later 90 under the conditions of 40 DEG C~60 DEG C
Enzyme deactivation 15 minutes under the conditions of DEG C, then pH is adjusted to 7.5~8.5, addition flavor protease 0.15%~0.2% (is contained with solid content
Gauge), digest 180min under the conditions of 50 DEG C~60 DEG C, finally under the conditions of 90 DEG C enzyme deactivation 15 minutes to get mixed enzymolysis liquid.
A kind of preparation method of the sea food flavor cream as described above applied to chafing dish, steps are as follows：
By Maillard reaction flavor cream and allotment perfume base after mixing to get the sea food flavor cream applied to chafing dish.
Embodiment 3
A kind of sea food flavor cream applied to chafing dish, constituent and parts by weight are as follows：
99 parts of Maillard reaction flavor cream allocates 8 parts of perfume base；
Wherein, the constituent and parts by weight of the Maillard reaction flavor cream are as follows：
60-80 parts of mixed enzymolysis liquid, 6-15 parts of salt, 1-8 parts of glucose, 1-5 parts of monosodium glutamate, 1-4 parts of white granulated sugar, 5 '-are in
1-3 parts of flavor nucleotide disodium, 1-6 parts of beer yeast extract, 1-6 parts of hydrolyzed vegetable protein, cysteine hydrochloride 0.1-0.2
Part, 0.05-0.1 parts of cysteine, 0.1-0.3 parts of methionine, 0.05-0.2 parts of arginine, 0.02-0.1 parts of leucine, dimension life
Plain C 0.02-0.5 parts, 0.1-1.2 parts of glutamic acid, 0.2-2 parts of dried scallop powder；
After mixing by each raw material of Maillard reaction flavor cream, 95 DEG C~110 DEG C are integrally warming up to, reaction
120min is to get Maillard reaction flavor cream；
The constituent and parts by weight of the allotment perfume base are as follows：
Each raw material of perfume base will be allocated after mixing to get allotment perfume base.
Further, the preparation process of the mixed enzymolysis liquid is as follows：
(1) cooking liquor is concentrated：It is (1~2) by mass ratio：(2~1)：The steaming mixed liquid of shrimp, mussel, anchovy of (1~2)
At 65~70 DEG C, vacuum-concentrcted 110-130min under conditions of 0.070MPa~0.099MPa obtains solid content and exists
20%~25% concentration cooking liquor；
(2) the deodorization processing of concentration cooking liquor：Concentrate the sugared preparation that concentration cooking liquor gross mass 0.5% is added in cooking liquor
A is warming up to 90 DEG C~100 DEG C, carries out thermal response 30-90min, removes fishy smell substance, obtains deodorization cooking liquor；
The constituent and mass ratio of the sugar preparation A be：Chitosan：Fructose：Glucose=3~5：1~3：1~2；
(3) mixed enzymolysis liquid：Deodorization cooking liquor is adjusted to pH 7.5~8.5 using food grade sodium hydroxide solution, and is added
Compound protein hydrolase 0.1%~1% (in terms of solid content) digests 3-5h, later 90 under the conditions of 40 DEG C~60 DEG C
Enzyme deactivation 15 minutes under the conditions of DEG C, then pH is adjusted to 7.5~8.5, addition flavor protease 0.15%~0.2% (is contained with solid content
Gauge), digest 180min under the conditions of 50 DEG C~60 DEG C, finally under the conditions of 90 DEG C enzyme deactivation 15 minutes to get mixed enzymolysis liquid.
Further, the soybean oil is Non-transgenic soybean oil.
A kind of preparation method of the sea food flavor cream as described above applied to chafing dish, steps are as follows：
By Maillard reaction flavor cream and allotment perfume base after mixing to get the sea food flavor cream applied to chafing dish.
The present invention is applied to the coherent detection of the sea food flavor cream of chafing dish：
1, boiling fastness evaluation test
Boiling fastness assessment method by the composition of 6 assessment officers (22~26 years old, each 3 of men and women) evaluation group to this test into
Row subjective appreciation.The evaluation of this experiment boiling fastness uses ten point system, and flavor difference degree is bigger, and score value is lower, not cooked seasoning
Cream flavor is 10 points, and other samples 10 divide.When evaluation, 1g samples are packed into specimen cup, warm water (50 ± 2 DEG C) is added, stirring is equal
Even, assessment officer carries out sensory evaluation according to above-mentioned code of points, and it is final score finally to take its average value, and the results are shown in Figure 1.
According to Fig. 1 as it can be seen that sea food flavor cream of the present invention is when cooking 30min, whole flavor has dropped 15~20%.
2, deodorization effect assessment is tested
Fishy smell assessment method is by the evaluation group of (22~26 years old, each 3 of men and women) composition of 6 assessment officers to without deodorization
Processing and the cooking liquor progress subjective appreciation handled by deodorization.The evaluation of this experiment fishy smell uses ten point system, no fishy smell to be calculated as 0
Point, with untreated cooking liquor for 10 points.When evaluation, 1g samples are packed into specimen cup, warm water (50 ± 2 DEG C), stirring is added
Uniformly, assessment officer carries out sensory evaluation according to above-mentioned code of points, and it is final score finally to take its average value.Scoring 0~2：Base
This is without fishy smell；2~4：It is micro- to have fishy smell；4~6：There is fishy smell；6~8：Fishy smell is apparent；8~10：Strong fishy smell.Related test results
As shown in Figure 2.
Figure it is seen that sea food flavor cream of the present invention is after treatment, fishy smell is substantially reduced, and has fishy smell in micro-
Range.
The above described is only a preferred embodiment of the present invention, not making any form to technical scheme of the present invention
On limitation.It is every according to the technical essence of the invention to any simple modification made by above example, equivalent variations and repair
Decorations, in the range of still falling within technical scheme of the present invention.
Claims (4)
1. a kind of sea food flavor cream applied to chafing dish, it is characterised in that：Its constituent and parts by weight are as follows：
92-99 parts of Maillard reaction flavor cream allocates 1-8 parts of perfume base；
Wherein, the constituent and parts by weight of the Maillard reaction flavor cream are as follows：
60-80 parts of mixed enzymolysis liquid, 6-15 parts of salt, 1-8 parts of glucose, 1-5 parts of monosodium glutamate, 1-4 parts of white granulated sugar, 5 '-flavor cores
1-3 parts of thuja acid disodium, 1-6 parts of beer yeast extract, 1-6 parts of hydrolyzed vegetable protein, 0.1-0.2 parts of cysteine hydrochloride,
0.05-0.1 parts of cysteine, 0.1-0.3 parts of methionine, 0.05-0.2 parts of arginine, 0.02-0.1 parts of leucine, vitamin C
0.02-0.5 parts, 0.1-1.2 parts of glutamic acid, 0.2-2 parts of dried scallop powder；
After mixing by each raw material of Maillard reaction flavor cream, 95 DEG C~110 DEG C are integrally warming up to, reacts 120min, i.e.,
Obtain Maillard reaction flavor cream；
The constituent and parts by weight of the allotment perfume base are as follows：
The solvent is soybean oil；
Each raw material of perfume base will be allocated after mixing to get allotment perfume base.
2. the sea food flavor cream according to claim 1 applied to chafing dish, it is characterised in that：The system of the mixed enzymolysis liquid
It is standby that steps are as follows：
(1) cooking liquor is concentrated：It is (1~2) by mass ratio：(2~1)：The steaming mixed liquid of shrimp, mussel, anchovy of (1~2) is 65
~70 DEG C, vacuum-concentrcted 110-130min under conditions of 0.070MPa~0.099MPa obtains solid content 20%
~25% concentration cooking liquor；
(2) the deodorization processing of concentration cooking liquor：The sugared preparation A that concentration cooking liquor gross mass 0.5% is added in cooking liquor is concentrated, is risen
Temperature carries out thermal response 30-90min to 90 DEG C~100 DEG C, removes fishy smell substance, obtains deodorization cooking liquor；
The constituent and mass ratio of the sugar preparation A be：Chitosan：Fructose：Glucose=3~5：1~3：1~2；
(3) mixed enzymolysis liquid：Deodorization cooking liquor is adjusted to pH 7.5~8.5 using food grade sodium hydroxide solution, and is added compound
Proteolytic enzyme 0.1%~1% (in terms of solid content) digests 3-5h, later in 90 DEG C of items under the conditions of 40 DEG C~60 DEG C
Enzyme deactivation 15 minutes under part, then pH is adjusted to 7.5~8.5, addition flavor protease 0.15%~0.2% is (with solid content
Meter), digest 180min under the conditions of 50 DEG C~60 DEG C, finally under the conditions of 90 DEG C enzyme deactivation 15 minutes to get mixed enzymolysis liquid.
3. the sea food flavor cream according to claim 1 applied to chafing dish, it is characterised in that：The soybean oil turns base to be non-
Because of soybean oil.
4. a kind of preparation method of the sea food flavor cream as described in any one of claims 1 to 3 applied to chafing dish, feature exist
In：Steps are as follows：
By Maillard reaction flavor cream and allotment perfume base after mixing to get the sea food flavor cream applied to chafing dish.
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Application publication date: 20180713 |