CN109170795A - A kind of production method of oyster juice - Google Patents
A kind of production method of oyster juice Download PDFInfo
- Publication number
- CN109170795A CN109170795A CN201811103635.9A CN201811103635A CN109170795A CN 109170795 A CN109170795 A CN 109170795A CN 201811103635 A CN201811103635 A CN 201811103635A CN 109170795 A CN109170795 A CN 109170795A
- Authority
- CN
- China
- Prior art keywords
- oyster
- enzymolysis liquid
- production method
- fermentation
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Abstract
The invention discloses a kind of production methods of oyster juice, comprising steps of (1) provides oyster muddy flesh, sterile water and compound protease is added, is uniformly mixed, and carry out water-bath to digest, inactivate enzyme using boiling water bath later, be cooled to room temperature, obtain oyster meat enzymolysis liquid；(2) oyster meat enzymolysis liquid is centrifuged, and upper layer enzymolysis liquid inoculation yeast bacterium is taken to ferment, and obtains fermentation enzymolysis liquid；(3) glucose, lysine and sodium glutamate is added to fermentation enzymolysis liquid, then heating carries out Maillard reaction, obtains oyster juice.The present invention not only reduces the sense organ fishy smell of enzymolysis liquid, and protein losses are less by adding suitable saccharomycetes to make fermentation enzymolysis liquid；Suitable reduced sugar, sodium glutamate etc. are added in fermentation enzymolysis liquid and carries out Maillard reaction, and obtained oyster juice liquid delicate flavour is prominent, and the fresh perfume (or spice) of smell, color is tempting, full of nutrition.
Description
Technical field
The present invention relates to a kind of food dressing, especially a kind of production method of oyster juice.
Background technique
Oyster is a kind of famous marine shellfish, claims oyster in the north, Zhejiang claims oyster yellow, and Fujian claims oyster, and Guangdong is claimed
For oyster, oyster meat delicious flavour is full of nutrition, there is the reputation of " seabed milk ".Oyster has growth in China's Coastal Areas, produces kind
About more than 20 kinds of class, there are Crassostrea rivularis, fold oyster, long oyster, ostrea talienwhanensis Crosse and close squama oyster as main cultivation type
Deng.Oyster is also required containing more than needed by human 10 in addition to the nutritional ingredients such as protein rich in, vitamin and carbohydrate
Amino acid has and the plurality of health care functions such as enhances human immunity.
Research shows that oyster produces a large amount of polypeptide and part free amino acid after enzymatic degradation, a large amount of polypeptides
It is formed, not only increases the water solubility of protein, also enrich the functionality of product, the taste compounds such as free amino acid, polypeptide
Release, make enzymolysis liquid that strong sea food flavor be presented.However stronger fishy smell and hardship are usually had in the enzymolysis liquid after hydrolyzing
Taste, fishy smell are mainly derived from raw material itself, and bitter taste is mainly the small peptide by the hydrophobic grouping generated during protein hydrolysate and dredges
Caused by aqueous amino acid.The research achievement and production technology of country's natural seafood condiment are mostly immature at present, adopt mostly
With the mode of activated carbon adsorption come deodorant, go hardship, lead in enzymolysis liquid that the loss of protein and part nutriment is larger, affect
The extensive use of oyster juice in the product.Not yet find the correlation that oyster juice liquid flavor is promoted using oyster juice fermentation and Maillard reaction
Patent.
Summary of the invention
Based on the above issues, a kind of oyster juice is provided it is an object of the invention to overcome above-mentioned the deficiencies in the prior art place
Production method, this method can be obviously reduced bitter taste and fishy smell in oyster juice.
To achieve the above object, the technical scheme adopted by the invention is as follows:
A kind of production method of oyster juice includes the following steps: that (1) provides oyster muddy flesh, sterile water and compound protease is added,
It is uniformly mixed, carries out water-bath to digest, inactivate enzyme using boiling water bath later, be cooled to room temperature, obtain oyster meat enzymolysis liquid；(2)
The oyster meat enzymolysis liquid centrifugation, takes upper layer enzymolysis liquid inoculation yeast bacterium to ferment, and obtains fermentation enzymolysis liquid；(3) to the fermenting enzyme
It solves liquid and glucose, lysine and sodium glutamate is added, then heating carries out Maillard reaction, obtains the oyster juice.Wherein, compound
The additive amount of protease is preferably the 0.9% of oyster muddy flesh quality；The effect weakened using the oyster juice bitter taste and fishy smell of this method preparation
Fruit is obvious.
Preferably, the compound protease is made of neutral proteinase, Alcalase enzyme and bromelain.Wherein, spinach
Trailing plants protease is bought from Sigma company, and Alcalase protease is bought from Novozymes Company of Denmark, and Alcalase protease has
The advantages that degree of hydrolysis is high, protein recovery is high, and bromelain selective hydrolysis basic amino acid (such as arginine) or virtue
It is fine to can decompose flesh for peptide chain on the carboxyl side of fragrant race's amino acid (such as phenylalanine, tyrosine), selective hydrolysis fibrin
Dimension, it is ideal in terms of dispelling bitter taste, fishy smell and improving clarity.
Preferably, the mass ratio of the neutral proteinase, Alcalase enzyme and bromelain be 1~3:1~4:1.5~
5, more preferably 3:2:3.It should be noted that the mass ratio of neutral proteinase, Alcalase enzyme and bromelain in addition to 1~
3:1~4:1.5~5 can also be other mass ratioes, still, three kinds of protease be all it is necessary, when neutral proteinase,
When the mass ratio of Alcalase enzyme and bromelain is 1~3:1~4:1.5~5, the bitter taste of oyster juice and the effect of fishy smell are removed
Other mass ratioes are significantly better than, and when the mass ratio of property protease, Alcalase enzyme and bromelain is 3:2:3, removal
The bitter taste of oyster juice and the effect of fishy smell are best.
Preferably, the condition of water-bath is 50~60 DEG C, 6~12h in the step (1).
Preferably, fermentation temperature is 35~40 DEG C in the step (2), and fermentation time is 1~4h.It should be noted that
Fermentation used yeast bacterium is high-activity yeast bacterium, and wherein high activity refers to that 85% or more saccharomycete (unicellular fungi) cell is
Existing state can ferment to enzymolysis liquid；Preferably, the quality of saccharomycete is the 0.5~1% of enzymolysis liquid quality, more excellent
Select 0.5%.
Preferably, the quality of the glucose is the 5~10% of oyster muddy flesh quality, and the quality of the lysine is oyster muddy flesh
The 2~4% of quality, the quality of the sodium glutamate are the 1~2% of oyster muddy flesh quality.
Preferably, the temperature of the Maillard reaction is 95~100 DEG C, and the time is 60~120min.
As another aspect of the present invention, the present invention provides a kind of oyster juice, oyster juice uses above-mentioned production method
Preparation.
Compared with the existing technology, the invention has the benefit that
The present invention makes the macromoleculars such as aldehyde, the ketone in enzymolysis liquid smell as of rotten fish object by adding suitable saccharomycetes to make fermentation enzymolysis liquid
Matter is utilized conversion, not only reduces the sense organ fishy smell of enzymolysis liquid, and protein losses are less；Add in fermentation enzymolysis liquid
Add suitable reduced sugar, sodium glutamate etc. to carry out Maillard reaction, generate certain sugared fragrance, sufficiently merged with fishy smell, delicate flavour,
Obtained oyster juice liquid delicate flavour is prominent, and the fresh perfume (or spice) of smell, color is tempting, full of nutrition, for prepare the seasonings such as oyster sauce provide it is high-quality
Scheme promotes the sustained and rapid development of oyster sauce industry, improves the world that China utilizes field in marine product natural product extraction
Competitiveness.
Specific embodiment
The present invention relate to it is a kind of the deodorant of oyster juice enzymolysis liquid flavouring, the method for removing bitter taste, belong to biofermentation and chemical reaction skill
Application of the art in oyster juice processing industry.
In order to obtain the oyster juice liquid flavouring that taste is better, mouthfeel is more preferable, full of nutrition, one aspect of the present invention is using compound
The hydrolysis of peptide bond in mixed enzyme concerted catalysis protein discharges more fresh and sweet taste amino acid, studies have shown that based on sweet taste
The content of taste composition when being greater than 2 times of bitter principle content, people are just not easy to experience bitter taste；On the other hand ferment is utilized
Mother's fermentation and Maillard reaction generate more aromatic substance, to promote the whole flavor of enzymolysis liquid, play and dispel oyster juice liquid certainly
The effect of body fishy smell.
The present inventor provides a kind of easy, efficient oyster juice enzymolysis liquid deodorant, flavouring, goes bitter method, in some implementations
In example, the following technical solution is used:
1, the preparation of complex enzyme hydrolysis liquid: carrying out microwave thawing for cold frozen oyster, and muddy flesh, addition 2 is made with high speed disintegrator
The water of times quality is sized mixing and is placed on thermostat water bath heating；Complex enzyme total amount of adding is the 0.9% of oyster meat quality, wherein
The mass ratio of each protease is neutral proteinase: Alcalase enzyme: bromelain=3:2:3, in 50~60 DEG C of conditions of constant temperature
6~12h of lower enzymatic hydrolysis after enzymatic hydrolysis, heats 10min in boiling water bath and carries out enzyme deactivation, then cool down, be centrifuged under 3000 revolving speeds
5min obtains upper layer enzymolysis liquid；
2, saccharomycetes to make fermentation deodorant: adjustment enzymolysis liquid temperature is 35~40 DEG C, and 0.5% height of addition enzymolysis liquid quality is living
Property saccharomycete, 1~4h of Fishy deflavour fermentation；
3, Maillard reaction flavouring: addition oyster meat quality relies ammonia than the glucose for 5%~10% in fermentation enzymolysis liquid
Acid 2%~4%, sodium glutamate 1~2%；Control pH value 7~8,60~120min of insulation reaction at 95~100 DEG C of temperature.
To better illustrate the object, technical solutions and advantages of the present invention, below in conjunction with specific embodiment to the present invention
It is described further.
Embodiment 1
A kind of embodiment of oyster juice production method of the invention, includes the following steps:
1, the preparation of complex enzyme hydrolysis liquid: carrying out microwave thawing for cold frozen oyster, and muddy flesh, addition 2 is made with high speed disintegrator
The water of times quality is sized mixing and is placed on thermostat water bath heating；Complex enzyme total amount of adding is the 0.3% of oyster meat quality, wherein
The mass ratio of each protease is neutral proteinase: Alcalase enzyme: bromelain=2:1:5, enzyme under the conditions of 50 DEG C of constant temperature
6h is solved, after enzymatic hydrolysis, 10min is heated in boiling water bath and carries out enzyme deactivation, then cool down, be centrifuged 5min under 3000 revolving speeds, obtain
To upper layer enzymolysis liquid；
2, saccharomycetes to make fermentation deodorant: adjustment enzymolysis liquid temperature is 40 DEG C, adds 0.8% high activity ferment of enzymolysis liquid quality
Female bacterium, Fishy deflavour fermentation 1h；
3, Maillard reaction flavouring: addition oyster meat quality is than the glucose for 5% in fermentation enzymolysis liquid, lysine 4%,
Sodium glutamate 1%；PH value 7 is controlled, insulation reaction 75min is at 100 DEG C of temperature to get the oyster juice gone after bitter flavouring.
Embodiment 2
A kind of embodiment of oyster juice production method of the invention, includes the following steps:
1, the preparation of complex enzyme hydrolysis liquid: carrying out microwave thawing for cold frozen oyster, and muddy flesh, addition 2 is made with high speed disintegrator
The water of times quality is sized mixing and is placed on thermostat water bath heating；Complex enzyme total amount of adding is the 0.6% of oyster meat quality, wherein
The mass ratio of each protease is neutral proteinase: Alcalase enzyme: bromelain=1:3:4, enzyme under the conditions of 55 DEG C of constant temperature
8h is solved, after enzymatic hydrolysis, 10min is heated in boiling water bath and carries out enzyme deactivation, then cool down, be centrifuged 5min under 3000 revolving speeds, obtain
To upper layer enzymolysis liquid；
2, saccharomycetes to make fermentation deodorant: adjustment enzymolysis liquid temperature is 38 DEG C, adds 1% high-activity yeast of enzymolysis liquid quality
Bacterium, Fishy deflavour fermentation 2h；
3, Maillard reaction flavouring: addition oyster meat quality is than the glucose for 8% in fermentation enzymolysis liquid, lysine 3%,
Sodium glutamate 1.3%；PH value 7.3 is controlled, insulation reaction 90min is at 98 DEG C of temperature to get the oyster juice gone after bitter flavouring.
Embodiment 3
A kind of embodiment of oyster juice production method of the invention, includes the following steps:
1, the preparation of complex enzyme hydrolysis liquid: carrying out microwave thawing for cold frozen oyster, and muddy flesh, addition 2 is made with high speed disintegrator
The water of times quality is sized mixing and is placed on thermostat water bath heating；Complex enzyme total amount of adding is the 0.9% of oyster meat quality, wherein
The mass ratio of each protease is neutral proteinase: Alcalase enzyme: bromelain=3:2:3, enzyme under the conditions of 50 DEG C of constant temperature
10h is solved, after enzymatic hydrolysis, 10min is heated in boiling water bath and carries out enzyme deactivation, then cool down, be centrifuged 5min under 3000 revolving speeds, obtain
To upper layer enzymolysis liquid；
2, saccharomycetes to make fermentation deodorant: adjustment enzymolysis liquid temperature is 37 DEG C, adds 0.5% high activity ferment of enzymolysis liquid quality
Female bacterium, Fishy deflavour fermentation 3h；
3, Maillard reaction flavouring: addition oyster meat quality is than the glucose for 7% in fermentation enzymolysis liquid, lysine 3%,
Sodium glutamate 1.7%；PH value 7.5 is controlled, insulation reaction 60min is at 95 DEG C of temperature to get the oyster juice gone after bitter flavouring.
Embodiment 4
A kind of embodiment of oyster juice production method of the invention, includes the following steps:
1, the preparation of complex enzyme hydrolysis liquid: carrying out microwave thawing for cold frozen oyster, and muddy flesh, addition 2 is made with high speed disintegrator
The water of times quality is sized mixing and is placed on thermostat water bath heating；Complex enzyme total amount of adding is the 1.3% of oyster meat quality, wherein
The mass ratio of each protease is neutral proteinase: Alcalase enzyme: bromelain=3:4:1.5, under the conditions of 60 DEG C of constant temperature
12h is digested, after enzymatic hydrolysis, 10min is heated in boiling water bath and carries out enzyme deactivation, then cool down, be centrifuged 5min under 3000 revolving speeds,
Obtain upper layer enzymolysis liquid；
2, saccharomycetes to make fermentation deodorant: adjustment enzymolysis liquid temperature is 35 DEG C, adds 0.6% high activity ferment of enzymolysis liquid quality
Female bacterium, Fishy deflavour fermentation 4h；
3, Maillard reaction flavouring: addition oyster meat quality is than the glucose for 10%, lysine in fermentation enzymolysis liquid
2%, sodium glutamate 2%；PH value 8 is controlled, insulation reaction 120min is at 96 DEG C of temperature to get the oyster juice gone after bitter flavouring.
Embodiment 5
A kind of embodiment of oyster juice production method of the invention, includes the following steps:
The meat microwave thawing of oyster will be freezed, and oyster muddy flesh is made with high-speed multifunctional pulverizer, weighs oyster muddy flesh 1000g,
It is added in 1000mL sterile water, 3.38g neutral proteinase, 2.25gAlcalase enzyme and 3.38g bromelain, stirring is added
Uniformly, 50 DEG C of water-baths hydrolyze 6h, after the completion of enzymatic hydrolysis, 100 DEG C of boiling water bath enzyme deactivations 10min living；Cooled to room temperature after enzyme deactivation, is adopted
It is centrifuged 5min under revolving speed 3000 with centrifuge, obtains upper layer enzymolysis liquid；In the enzymolysis liquid obtained after centrifugation, it is inoculated with 10g's
High-activity yeast bacterium, ferment 1.5h under the conditions of 35 DEG C, obtains deodorization fermentation enzymolysis liquid；Addition is immediately continued with after fermentation
50g glucose, 20g lysine and 10g sodium glutamate, and fermentation enzymolysis liquid is heated to 95 DEG C, insulation reaction 60min is obtained
Oyster juice after removing bitter flavouring.
Embodiment 6
A kind of embodiment of oyster juice production method of the invention, includes the following steps:
The meat microwave thawing of oyster will be freezed, and oyster muddy flesh is made with high-speed multifunctional pulverizer, weighs oyster muddy flesh 1000g,
It is added in 2000mL sterile water, 3.38g neutral proteinase, 2.25gAlcalase enzyme and 3.38g bromelain, stirring is added
Uniformly, 50 DEG C of water-baths hydrolyze 6h, after the completion of enzymatic hydrolysis, 100 DEG C of boiling water bath enzyme deactivations 10min living；Cooled to room temperature after enzyme deactivation, is adopted
It is centrifuged 5min under revolving speed 3000 with centrifuge, obtains upper layer enzymolysis liquid；In the enzymolysis liquid obtained after centrifugation, it is inoculated with 15g's
High-activity yeast bacterium, ferment 1.5h under the conditions of 35 DEG C, obtains deodorization fermentation enzymolysis liquid；Addition is immediately continued with after fermentation
50g glucose, 20g lysine and 10g sodium glutamate, and fermentation enzymolysis liquid is heated to 95 DEG C, insulation reaction 60min is obtained
Oyster juice after removing bitter flavouring.
Embodiment 7
A kind of embodiment of oyster juice production method of the invention, includes the following steps:
The meat microwave thawing of oyster will be freezed, and oyster muddy flesh is made with high-speed multifunctional pulverizer, weighs oyster muddy flesh 1000g,
It is added in 2000mL sterile water, 3.38g neutral proteinase, 2.25gAlcalase enzyme and 3.38g bromelain, stirring is added
Uniformly, 50 DEG C of water-baths hydrolyze 12h, after the completion of enzymatic hydrolysis, 100 DEG C of boiling water bath enzyme deactivations 10min living；Cooled to room temperature after enzyme deactivation,
5min is centrifuged under revolving speed 3000 using centrifuge, obtains upper layer enzymolysis liquid；In the enzymolysis liquid obtained after centrifugation, it is inoculated with 15g
High-activity yeast bacterium, ferment 2h under the conditions of 35 DEG C, obtain deodorization fermentation enzymolysis liquid；Addition is immediately continued with after fermentation
50g glucose, 20g lysine and 10g sodium glutamate, and fermentation enzymolysis liquid is heated to 95 DEG C, insulation reaction 60min is obtained
Oyster juice after removing bitter flavouring.
Embodiment 8
A kind of embodiment of oyster juice production method of the invention, includes the following steps:
The meat microwave thawing of oyster will be freezed, and oyster muddy flesh is made with high-speed multifunctional pulverizer, weighs oyster muddy flesh 1000g,
It is added in 2000mL sterile water, 3.38g neutral proteinase, 2.25gAlcalase enzyme and 3.38g bromelain, stirring is added
Uniformly, 50 DEG C of water-baths hydrolyze 12h, after the completion of enzymatic hydrolysis, 100 DEG C of boiling water bath enzyme deactivations 10min living；Cooled to room temperature after enzyme deactivation,
5min is centrifuged under revolving speed 3000 using centrifuge, obtains upper layer enzymolysis liquid；In the enzymolysis liquid obtained after centrifugation, it is inoculated with 15g
High-activity yeast bacterium, ferment 1.5h under the conditions of 35 DEG C, obtain deodorization fermentation enzymolysis liquid；Addition is immediately continued with after fermentation
50g glucose, 20g lysine and 10g sodium glutamate, and fermentation enzymolysis liquid is heated to 95 DEG C, insulation reaction 90min is obtained
Oyster juice after removing bitter flavouring.
Embodiment 9
To solve the problems, such as that oyster juice enzymolysis liquid fishy smell protrusion, heavy bitter taste, the present invention use compound protease enzyme solution；Ginseng
Nitrogen amino acid classes and protein hydrolysis in the oyster juice prepared according to the method detection embodiment 5~8 of GB/T 5009.124-2003
Degree, the results showed that, protein degree is followed successively by 41%, 45%, 49%, 50% in oyster juice, wherein the oyster juice of embodiment 5~8
In in the total amino acid content of delicate flavour and sweet taste be followed successively by 60.7,60.95,61.19,61.25mg/mL, be in oyster juice in bitter taste ammonia
The 2 times or more of base acid total amount.
The protein content that before being digested using Kjeldahl nitrogen determination prepared by oyster meat and embodiment 5~8, final protein return
Yield is followed successively by 77%, 84%, 87%, 88%.
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention rather than protects to the present invention
The limitation of range is protected, although the invention is described in detail with reference to the preferred embodiments, those skilled in the art should
Understand, it can be with modification or equivalent replacement of the technical solution of the present invention are made, without departing from the essence of technical solution of the present invention
And range.
Claims (8)
1. a kind of production method of oyster juice, which comprises the steps of:
(1) oyster muddy flesh is provided, sterile water and compound protease is added, is uniformly mixed, water-bath is carried out to digest, uses boiling water later
Bath inactivates enzyme, is cooled to room temperature, obtains oyster meat enzymolysis liquid；
(2) the oyster meat enzymolysis liquid centrifugation, takes upper layer enzymolysis liquid inoculation yeast bacterium to ferment, and obtains fermentation enzymolysis liquid；
(3) glucose, lysine and sodium glutamate is added to the fermentation enzymolysis liquid, then heating carries out Maillard reaction, obtains
To the oyster juice.
2. production method according to claim 1, which is characterized in that the compound protease by neutral proteinase,
Alcalase enzyme and bromelain composition.
3. production method according to claim 2, which is characterized in that the neutral proteinase, Alcalase enzyme and pineapple
The mass ratio of protease is 1~3:1~4:1.5~5.
4. production method according to claim 1, which is characterized in that the condition of water-bath is 50~60 in the step (1)
DEG C, 6~12h.
5. production method according to claim 1, which is characterized in that fermentation temperature is 35~40 DEG C in the step (2),
Fermentation time is 1~4h.
6. production method according to claim 1, which is characterized in that the quality of the glucose is the 5 of oyster muddy flesh quality
~10%, the quality of the lysine is the 2~4% of oyster muddy flesh quality, and the quality of the sodium glutamate is the 1 of oyster muddy flesh quality
~2%.
7. production method according to claim 1, which is characterized in that the temperature of the Maillard reaction is 95~100 DEG C,
Time is 60~120min.
8. a kind of oyster juice, which is characterized in that the oyster juice is prepared using production method as described in any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811103635.9A CN109170795A (en) | 2018-09-20 | 2018-09-20 | A kind of production method of oyster juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811103635.9A CN109170795A (en) | 2018-09-20 | 2018-09-20 | A kind of production method of oyster juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109170795A true CN109170795A (en) | 2019-01-11 |
Family
ID=64908919
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811103635.9A Pending CN109170795A (en) | 2018-09-20 | 2018-09-20 | A kind of production method of oyster juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109170795A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111671072A (en) * | 2020-06-03 | 2020-09-18 | 佛山市海天（江苏）调味食品有限公司 | Method for removing fishy smell of oyster juice, oyster juice and seasoning composition |
| CN111728178A (en) * | 2020-06-24 | 2020-10-02 | 林涛 | Seafood seasoning and preparation method thereof |
| WO2021066749A1 (en) * | 2019-10-02 | 2021-04-08 | National University Of Singapore | A process of forming meat-based seasoning |
| CN113317482A (en) * | 2021-06-09 | 2021-08-31 | 海天蚝油(江苏)食品有限公司 | Black bean flavor oyster sauce, oyster sauce base stock, oyster sauce and production methods thereof |
| CN113397144A (en) * | 2021-06-18 | 2021-09-17 | 佛山市海天(高明)调味食品有限公司 | Oyster juice and preparation method thereof |
| CN114176211A (en) * | 2021-11-17 | 2022-03-15 | 上海太太乐食品有限公司 | Zero-additive oyster sauce and preparation method thereof |
| CN114365838A (en) * | 2021-12-31 | 2022-04-19 | 好记食品酿造股份有限公司 | Preparation method of fresh oyster fermented full-juice oyster sauce |
| CN115486525A (en) * | 2022-09-23 | 2022-12-20 | 佛山市海天(高明)调味食品有限公司 | Delicate flavor base material and preparation method and application thereof |
| CN115530347A (en) * | 2022-09-29 | 2022-12-30 | 佛山市海天(宿迁)调味食品有限公司 | Flavored oyster juice and preparation method thereof |
| CN116616428A (en) * | 2023-06-06 | 2023-08-22 | 佛山市海天(宿迁)调味食品有限公司 | Composite flavor base material, oyster sauce and preparation method thereof |
| CN116806995A (en) * | 2023-07-21 | 2023-09-29 | 广东省农业科学院蚕业与农产品加工研究所 | Umami composition, preparation method thereof and condiment |
| CN117502629A (en) * | 2023-12-04 | 2024-02-06 | 鲜之然(天津)生物技术有限公司 | Fermented oyster juice and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011120484A (en) * | 2009-12-08 | 2011-06-23 | Tablemark Co Ltd | Novel fish-and-shellfish seasoning, and method for producing the same |
| CN102302132A (en) * | 2011-07-26 | 2012-01-04 | 江苏省农业科学院 | Preparation method of aquatic natural flavoring and product |
| CN102648743A (en) * | 2012-04-12 | 2012-08-29 | 中国科学院南海海洋研究所 | Method for removing and inhibiting fishy smell of aquatic animal enzymatic hydrolysate |
| CN103750241A (en) * | 2013-12-28 | 2014-04-30 | 广州市天惠食品有限公司 | Oyster sauce concentrated cream and preparation method thereof |
| CN103892238A (en) * | 2014-04-15 | 2014-07-02 | 海南大学 | Seasoning material product prepared by applying cooked juice of mussels and preparation method of seasoning material product |
| CN105581282A (en) * | 2015-12-16 | 2016-05-18 | 渤海大学 | Preparation method of deodorized oyster enzymolysis juice |
| CN106616841A (en) * | 2016-11-11 | 2017-05-10 | 淮阴工学院 | Preparation method of Corbicula fluminea seasoning |
-
2018
- 2018-09-20 CN CN201811103635.9A patent/CN109170795A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011120484A (en) * | 2009-12-08 | 2011-06-23 | Tablemark Co Ltd | Novel fish-and-shellfish seasoning, and method for producing the same |
| CN102302132A (en) * | 2011-07-26 | 2012-01-04 | 江苏省农业科学院 | Preparation method of aquatic natural flavoring and product |
| CN102648743A (en) * | 2012-04-12 | 2012-08-29 | 中国科学院南海海洋研究所 | Method for removing and inhibiting fishy smell of aquatic animal enzymatic hydrolysate |
| CN103750241A (en) * | 2013-12-28 | 2014-04-30 | 广州市天惠食品有限公司 | Oyster sauce concentrated cream and preparation method thereof |
| CN103892238A (en) * | 2014-04-15 | 2014-07-02 | 海南大学 | Seasoning material product prepared by applying cooked juice of mussels and preparation method of seasoning material product |
| CN105581282A (en) * | 2015-12-16 | 2016-05-18 | 渤海大学 | Preparation method of deodorized oyster enzymolysis juice |
| CN106616841A (en) * | 2016-11-11 | 2017-05-10 | 淮阴工学院 | Preparation method of Corbicula fluminea seasoning |
Non-Patent Citations (2)
| Title |
|---|
| 郭玉华等: ""牡蛎酶解工艺的研究"", 《中国海洋药物杂志》 * |
| 高加龙等: ""美拉德反应对牡蛎酶解产物风味物质的影响"", 《食品科技》 * |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021066749A1 (en) * | 2019-10-02 | 2021-04-08 | National University Of Singapore | A process of forming meat-based seasoning |
| CN111671072B (en) * | 2020-06-03 | 2023-03-14 | 佛山市海天(宿迁)调味食品有限公司 | Method for removing fishy smell of oyster juice, oyster juice and seasoning composition |
| CN111671072A (en) * | 2020-06-03 | 2020-09-18 | 佛山市海天（江苏）调味食品有限公司 | Method for removing fishy smell of oyster juice, oyster juice and seasoning composition |
| CN111728178A (en) * | 2020-06-24 | 2020-10-02 | 林涛 | Seafood seasoning and preparation method thereof |
| CN113317482A (en) * | 2021-06-09 | 2021-08-31 | 海天蚝油(江苏)食品有限公司 | Black bean flavor oyster sauce, oyster sauce base stock, oyster sauce and production methods thereof |
| CN113317482B (en) * | 2021-06-09 | 2023-04-14 | 佛山市海天(宿迁)调味食品有限公司 | Black bean flavor oyster sauce, oyster sauce base stock, oyster sauce and production methods thereof |
| CN113397144A (en) * | 2021-06-18 | 2021-09-17 | 佛山市海天(高明)调味食品有限公司 | Oyster juice and preparation method thereof |
| CN114176211A (en) * | 2021-11-17 | 2022-03-15 | 上海太太乐食品有限公司 | Zero-additive oyster sauce and preparation method thereof |
| CN114365838B (en) * | 2021-12-31 | 2023-09-22 | 好记食品酿造股份有限公司 | Preparation method of oyster fermentation full juice oyster sauce |
| CN114365838A (en) * | 2021-12-31 | 2022-04-19 | 好记食品酿造股份有限公司 | Preparation method of fresh oyster fermented full-juice oyster sauce |
| CN115486525A (en) * | 2022-09-23 | 2022-12-20 | 佛山市海天(高明)调味食品有限公司 | Delicate flavor base material and preparation method and application thereof |
| CN115530347A (en) * | 2022-09-29 | 2022-12-30 | 佛山市海天(宿迁)调味食品有限公司 | Flavored oyster juice and preparation method thereof |
| CN116616428A (en) * | 2023-06-06 | 2023-08-22 | 佛山市海天(宿迁)调味食品有限公司 | Composite flavor base material, oyster sauce and preparation method thereof |
| CN116806995A (en) * | 2023-07-21 | 2023-09-29 | 广东省农业科学院蚕业与农产品加工研究所 | Umami composition, preparation method thereof and condiment |
| CN117502629A (en) * | 2023-12-04 | 2024-02-06 | 鲜之然(天津)生物技术有限公司 | Fermented oyster juice and preparation method thereof |
| CN117502629B (en) * | 2023-12-04 | 2024-04-19 | 鲜之然(天津)生物技术有限公司 | Fermented oyster juice and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109170795A (en) | A kind of production method of oyster juice | |
| CN102302132B (en) | Preparation method of aquatic natural flavoring and product | |
| RU2456347C2 (en) | Yeast extract containing inosinate disodium salt and guanylate disodium salt, extract production method | |
| CN102178205B (en) | Method for preparing lactalbumin hydrolysate without chloropropanol by utilizing soybean meal | |
| CN103976338B (en) | A kind of production method of low sodium type seafood compound seasoner | |
| CN101912027B (en) | Method for preparing protein hydrolyzate from abalone viscera through complex enzyme hydrolysis | |
| CN103211199B (en) | Method for preparing fresh fish essence through processed freshwater fish leftover binary fermentation | |
| CN102090609A (en) | Preparation method of scallop seasoning essence | |
| CN103637173B (en) | Delicious clam sauce and preparation method thereof | |
| CN109123337A (en) | A method of with protease fast fermentation of fish gravy | |
| CN104799346B (en) | A method of facilitating fish soup using the preparation of dace leftover bits and pieces | |
| CN110200253A (en) | A kind of microbial fermentation seafood condiment and preparation method thereof | |
| CN102972700B (en) | Method for manufacturing leisure body-beneficial bacterial dry tempeh | |
| CN106616939A (en) | Stropharia rugoso-annulate bean flour and preparation method | |
| CN102578521B (en) | Scallop skirt seafood sauce and preparation method thereof | |
| CN109222054A (en) | A kind of preparation method of chicken soup cream, chicken soup cream and purposes and application method | |
| CN100445357C (en) | Making method of soft-shelled turtle polypeptide wine | |
| CN104366441B (en) | A kind of preparation method of beef watermelon jam | |
| CN113349356A (en) | Iceland red-pole ginseng intestine egg nutritional jelly and preparation method thereof | |
| CN106417665A (en) | Production method of creamy fermented bean curd | |
| CN106616841A (en) | Preparation method of Corbicula fluminea seasoning | |
| CN112293627A (en) | Vegetable protein functional peptide beverage and preparation method thereof | |
| CN105341315A (en) | Protein hydrolyzate preparation technology | |
| CN108094839A (en) | A kind of method that Corbicula fluminea meat enzymolysis liquid deodorant takes off bitter flavouring | |
| CN104256512A (en) | Manufacturing method of oyster soybean sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20210511 Address after: 223800 no.889 Suzhou Road, Suqian Economic and Technological Development Zone, Jiangsu Province Applicant after: Haitian oyster sauce (Jiangsu) Food Co.,Ltd. Applicant after: FOSHAN HAITIAN (JIANGSU) FLAVOURING FOOD Co.,Ltd. Address before: 223800 no.889 Suzhou Road, Suqian Economic and Technological Development Zone, Jiangsu Province Applicant before: FOSHAN HAITIAN (JIANGSU) FLAVOURING FOOD Co.,Ltd. |
|
| TA01 | Transfer of patent application right | ||
| CB02 | Change of applicant information |
Address after: 223800 no.889 Suzhou Road, Suqian Economic and Technological Development Zone, Jiangsu Province Applicant after: Haitian oyster sauce (Jiangsu) Food Co.,Ltd. Applicant after: Haitian vinegar Group Co.,Ltd. Address before: 223800 no.889 Suzhou Road, Suqian Economic and Technological Development Zone, Jiangsu Province Applicant before: Haitian oyster sauce (Jiangsu) Food Co.,Ltd. Applicant before: FOSHAN HAITIAN (JIANGSU) FLAVOURING FOOD Co.,Ltd. |
|
| CB02 | Change of applicant information | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20211229 Address after: 223800 Zone E, No. 889, Suzhou Road, Suqian Economic and Technological Development Zone, Suqian City, Jiangsu Province Applicant after: Foshan Haitian (Suqian) seasoning Food Co.,Ltd. Applicant after: Haitian oyster sauce (Tianjin) Group Co.,Ltd. Applicant after: FOSHAN HAITIAN FLAVORING & FOOD Co.,Ltd. Address before: 223800 no.889 Suzhou Road, Suqian Economic and Technological Development Zone, Jiangsu Province Applicant before: Haitian oyster sauce (Jiangsu) Food Co.,Ltd. Applicant before: Haitian vinegar Group Co.,Ltd. |
|
| TA01 | Transfer of patent application right | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190111 |
|
| RJ01 | Rejection of invention patent application after publication |