CN109567122A - Natural fresh adding compound seasoner of a kind of sea intestines and preparation method thereof - Google Patents
Natural fresh adding compound seasoner of a kind of sea intestines and preparation method thereof Download PDFInfo
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- CN109567122A CN109567122A CN201811434063.2A CN201811434063A CN109567122A CN 109567122 A CN109567122 A CN 109567122A CN 201811434063 A CN201811434063 A CN 201811434063A CN 109567122 A CN109567122 A CN 109567122A
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- 150000001875 compounds Chemical class 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 210000000936 intestine Anatomy 0.000 title claims description 17
- 210000002429 large intestine Anatomy 0.000 claims abstract description 36
- 239000000796 flavoring agent Substances 0.000 claims abstract description 20
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 10
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 8
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 8
- 229930195729 fatty acid Natural products 0.000 claims abstract description 8
- 239000000194 fatty acid Substances 0.000 claims abstract description 8
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 8
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 8
- 238000009877 rendering Methods 0.000 claims abstract description 7
- 210000001835 viscera Anatomy 0.000 claims description 30
- 239000007788 liquid Substances 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 239000002002 slurry Substances 0.000 claims description 11
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 10
- 235000010413 sodium alginate Nutrition 0.000 claims description 10
- 239000000661 sodium alginate Substances 0.000 claims description 10
- 229940005550 sodium alginate Drugs 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 7
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 claims description 6
- 235000020778 linoleic acid Nutrition 0.000 claims description 6
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 4
- 230000007062 hydrolysis Effects 0.000 claims description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000001291 vacuum drying Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 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 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 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 description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000003642 hunger Nutrition 0.000 claims 1
- 210000000496 pancreas Anatomy 0.000 claims 1
- 239000011782 vitamin Substances 0.000 claims 1
- 229940088594 vitamin Drugs 0.000 claims 1
- 229930003231 vitamin Natural products 0.000 claims 1
- 235000013343 vitamin Nutrition 0.000 claims 1
- 150000003722 vitamin derivatives Chemical class 0.000 claims 1
- 239000002023 wood Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 239000004615 ingredient Substances 0.000 abstract description 4
- 239000002245 particle Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 8
- 235000006708 antioxidants Nutrition 0.000 description 6
- 235000014102 seafood Nutrition 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 206010021703 Indifference Diseases 0.000 description 4
- 241000237928 Urechis Species 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 4
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- 241000251511 Holothuroidea Species 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 3
- 241000722363 Piper Species 0.000 description 3
- 210000001015 abdomen Anatomy 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000004365 Protease Substances 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 244000061458 Solanum melongena Species 0.000 description 2
- 238000005054 agglomeration Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 210000000436 anus Anatomy 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000019419 proteases Nutrition 0.000 description 2
- 239000003531 protein hydrolysate Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 230000017448 oviposition Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000009278 visceral effect Effects 0.000 description 1
- 239000002699 waste material Substances 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
- 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
- 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
-
- 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
-
- 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
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
Abstract
The present invention relates to a kind of natural fresh adding compound seasoner of extra large intestines, component and parts by weight are as follows: extra large intestines 30-70 parts, 1-20 parts of compound antioxidant, 1-20 parts of agent of rendering palatable, 1-20 parts of flavoring agent, 1-10 parts of fatty acid；The invention also discloses the preparation methods of the natural fresh adding compound seasoner of above-mentioned extra large intestines.Technical solution of the present invention can omit the particle separating twice step in preparation process and still retain the nutritional ingredient in extra large intestines with minimum partial size, farthest and make it have splendid flavor.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of natural fresh adding compound seasoner of sea intestines and its preparation side
Method.
Background technique
Urechis uniconctus, popular name: extra large intestines, extra large intestines belong to Echiuroidea, Yi guiding principle, belong to without pipe Yi mesh, thorn Yi section, thorn Yi.
Body is cylindrical, long 100~300mm, wide 25~27mm.Body front end is slightly thin, rear end blunt circle.Body amerism.There are many warts for body surface
It is prominent, arrangement slightly annular in shape.Kiss flexible, short and small, spoon-shaped, with trunk without obvious boundary.It kisses the base portion outside of belly and has a recessed ditch (abdomen
Middle line) and extend back up to body end.The rear of mouth, the base portion outside of belly of kiss have 1 pair of hook-shaped neuroseta of yellowish-brown, two bristle spacing
It is longer than the distance from bristle to rhynchodaenm.Body first half has body of gland, can secrete mucus, in oviposition or builds silt pipe Shi Runze
With.There is the anus of transverse fissure shape in body end, bristle or caudal seta after perianal has 1 circle, 11-12 root, is in single loop arrangement.Nothing
Blood vessel, the haemocyte containing aubergine in coelomic fluid.Pipe 2 is right, and base portion respectively has 2 helix tubes.Anus capsule 1 is right, is in long cryptomere.It is raw
Polypide is in aubergine or brownish red when living.Urechis uniconctus is distributed very wide, hadal of the vertical distribution up to 10000m in ocean
There is growth at bottom from frigid zone to tropic sea, but only Bohai Sea Gulf produces in China.Urechis uniconctus is omnivorous animal, mostly with rotten in silt
Rotten organic matter, small-sized bottom are dwelt as food.
Its individual is loose, and meat flavour is delicious, and body wall flesh is rich in protein and a variety of essential amino acids.Extra large intestines are in northern Shandong fishing
In the people also known as " Haiti melon ", it is produced in Chinese Bohai Sea Gulf, it is called " nude sea cucumber " in some local people, extra large intestines are not only
Nude sea cucumber is looked like, nutritive value is also in no way inferior compared with sea cucumber.Since ancient times, in China, Japan and Korea is coastal makees
For rare seafood, there is higher economic value.The traditional method of people only eats its body wall, and discards internal organ, dish
It is commonly called as extra large intestines.But studies have found that Urechis uniconctus discard visceral protein matter content be 18.25%, fat content 0.12%,
Total sugar content is the elements such as 4.09% and Ca, Mg, Fe, Zn rich in；Also EPA, DHA and DPA rich in.Mesh
Before, dirty abandon of extra large enteral is not had in cooking methods, even still that fishy smell is heavier in sea food seasoning industry yet
Internal organ part is passed into disuse, and since extra large intestines are light flexible, are ground into subtle powdery there are certain difficulty, mostly used enzyme process at present
The mode of protein hydrolysate extracts delicate flavour material therein, and the Chinese patent of Publication No. CN106722737A discloses a kind of extra large intestines
The preparation method of full powder natural seafood condiment, the method for not using protein hydrolysate, but be crushed by low temperature liquid nitrogen, surpass and face
Boundary CO2Except the mode of raw meat is processed, that though above-mentioned technical proposal remains the full powder of extra large intestines, there is also flavors is incomplete, equipment is multiple
Problem miscellaneous, with high costs.
Summary of the invention
All nutritional ingredients of extra large intestines had not only been remained the purpose of the present invention is to provide one kind but also there is the sea of excellent flavor
The natural fresh adding compound seasoner of intestines, can omit the particle separating twice step in preparation process and still have minimum partial size,
Farthest retain the nutritional ingredient in extra large intestines and makes it have splendid flavor.
The present invention to achieve the above object the technical solution adopted is that: a kind of sea intestines natural fresh adding compound seasoner, group
Part and parts by weight are as follows: extra large intestines 30-70 parts, 1-20 parts of compound antioxidant, 1-20 parts of agent of rendering palatable, 1-20 parts of flavoring agent, rouge
1-10 parts of fat acid；
Further, the compound antioxidant is the mixture of sodium alginate and vitamin C C；
Preferably, the mass ratio of the sodium alginate and ascorbic mixture is sodium alginate: vitamin C=5-15:
1；
Further, the agent of rendering palatable is one of xylose, fructose, glucose, maltose or any several mixing
Object；
Further, flavoring agent is pepper powder, any one or two kinds in salt；
Further, the fatty acid is unsaturated fatty acid；
Preferably, the unsaturated fatty acid is linoleic acid；
The invention also discloses the preparation methods of the natural fresh adding compound seasoner of above-mentioned extra large intestines, and specific step is as follows；
1) it pre-processes: taking extra large intestines, the body wall pars muscularis in addition to head, tail, internal organ point is used clearly respectively with head, tail, internal organ part
Water is cleaned, and low-temperature grinding obtains body wall sarcoplasm liquid and internal organ slurries after being uniformly mixed with flavoring agent and placing 0.5-1h；
2) it digests: head, tail, the neutral proteinase of viscera weights 0.05-5%, 0.05%-3% is added in internal organ slurries
Trypsase and compound antioxidant adjust pH to 5-7, and hydrolysis temperature is 30-60 DEG C, filter to obtain internal organ enzymolysis liquid；
3) it refines: internal organ enzymolysis liquid, body wall sarcoplasm liquid being mixed with agent of rendering palatable, 70-110 DEG C is heated to and stirs 0.1-
1h is added fatty acid and stirs evenly to obtain refined blend after cooling；
4) powder processed: the refined blend that step 3) is obtained is dry, after sterilizing up to product；
Further, low temperature is -5 DEG C to 3 DEG C in step 1)；
Further, low temperature is -3 DEG C to 0 DEG C in step 1)；
Or further, low temperature is -5 DEG C to -3 DEG C in step 1)；
Or further, low temperature is 3 DEG C to 0 DEG C in step 1)；
Or further, low temperature is -3 DEG C to 3 DEG C in step 1)；
Further, pH is 5-5.5 in step 2)；
Further, heating temperature is 80 DEG C in step 3), and heating time 10min is cooled to room temperature rear Repeat-heating
To 80 DEG C, heating time 10min；
Further, drying mode is vacuum drying in step 4).
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
(1) it is used as and renders palatable by one of addition xylose, fructose, glucose, maltose or any several mixture
On the one hand agent can increase fibre sweetness for the extra large natural fresh adding compound seasoner of intestines, make rich in taste, another aspect reducing sugar
Maillard reaction can occur with amino acid contained in extra large intestines, to enhance the taste and freshness for the extra large natural fresh adding compound seasoner of intestines；
(2) antioxidant compounded by using sodium alginate and vitamin C is in addition to that can cooperate with effect by the thickening of the two
The quality of extra large intestines slurries stable and uniform should be given while the proteinase activity of addition can also be improved, and can be made in extra large intestines slurries effectively
The inoxidizability of ingredient greatly promotes, and addition use is combined with fatty acid can be to esters and amino acids, small-molecular peptides substance
Collaboration provides preferable dispersion coating function so as to play the role of certain solid perfume, prevent from losing a part of fragrance because of volatilization
And be not easy to deliquesce, acidic-group possessed by the two can also play certain buffer function to the variation of pH；Sodium alginate adds
Add the reticular structure that crosslinking can be formed in extra large intestines slurries to provide protease certain protection, compounding with vitamin C can
It significantly improves the efficiency of protease hydrolyzed and significantly reduces fishy smell；
(3) salt can be made to contact sufficiently with extra large intestines each section to make extra large intestines each section by way of flavoring agent is added in advance
Dehydration, and reduce temperature after the moisture for reducing extra large intestines each section and crushed, the toughness of extra large intestines each section can be made
And adhesiveness reduces, improves its brittleness, it is easier to which crushing and crushing without separating twice or liquid nitrogen can reach required partial size；
The mode heated twice is taken in subtractive process, enzyme-deactivating and increasing can effectively be made by having without high temperature, without long-time
The effect that perfume (or spice) renders palatable, and not waste of energy, low for equipment requirements to reduce production cost, suitable use of large-scale production；
The color of the preservation of delicate flavour material and product in product, appearance will not be influenced because of high temperature, and to improve sea intestines natural fresh adding again compound
The taste and flavor of seasoning.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described.
Based on the embodiments of the present invention, obtained by those of ordinary skill in the art without making creative efforts all
Other embodiments shall fall within the protection scope of the present invention.
Embodiment 1
A kind of natural fresh adding compound seasoner of sea intestines, component and parts by weight are as follows: 70 parts of extra large intestines, sodium alginate and dimension
5 parts of 15 parts of 5 parts of 15 parts of mixture, xylose, salt, the linoleic acid that raw element C mass ratio is 5:1；
The preparation method of the extra large natural fresh adding compound seasoner of intestines, specific step is as follows；
1) it pre-processes: taking extra large intestines, the body wall pars muscularis in addition to head, tail, internal organ point is used clearly respectively with head, tail, internal organ part
Water is cleaned, and salt is crushed after -3 DEG C to 0 DEG C freezings after each section is smeared uniformly and places 1h and restores to obtain body wall to room temperature
Sarcoplasm liquid and internal organ slurries；
2) it digests: head, tail, the neutral proteinase of viscera weights 5%, 1% trypsase and multiple is added in internal organ slurries
With antioxidant, pH to 5-5.5 is adjusted, hydrolysis temperature is 35-40 DEG C, and it is internal organ enzymolysis liquid that clear liquid is taken after filtering；
3) it refines: internal organ enzymolysis liquid, body wall sarcoplasm liquid is mixed with xylose, carry out first time heating, heating temperature 80
DEG C, heating time 10min, be cooled to room temperature rear Repeat-heating to 80 DEG C, heating time 10min, after being cooled to room temperature plus
Enter linoleic acid and stirs evenly to obtain refined blend；
4) powder processed: up to product after refined blend vacuum drying that step 3) is obtained, sterilizing.
Embodiment 2
A kind of natural fresh adding compound seasoner of sea intestines, component and parts by weight are as follows: 70 parts of extra large intestines, sodium alginate and dimension
15 parts of mixture that 15 parts of mixture that raw element C mass ratio is 5:1,5 parts of fructose, salt and pepper powder mass ratio are 5:1, linoleic acid
5 parts；
The preparation method of the extra large natural fresh adding compound seasoner of intestines, specific step is as follows；
1) it pre-processes: taking extra large intestines, the body wall pars muscularis in addition to head, tail, internal organ point is used clearly respectively with head, tail, internal organ part
Water is cleaned, and mixture that salt and pepper powder mass ratio are 5:1 is smeared uniformly and placed cold in 0 DEG C to 3 DEG C after 1h in each section
It is crushed after jelly and restores to room temperature to obtain body wall sarcoplasm liquid and internal organ slurries；
2) it digests: head, tail, the neutral proteinase of viscera weights 5%, 1% trypsase and multiple is added in internal organ slurries
With antioxidant, pH to 5-5.5 is adjusted, hydrolysis temperature is 35-40 DEG C, and it is internal organ enzymolysis liquid that clear liquid is taken after filtering；
3) it refines: internal organ enzymolysis liquid, body wall sarcoplasm liquid is mixed with fructose, carry out first time heating, heating temperature 80
DEG C, heating time 10min, be cooled to room temperature rear Repeat-heating to 80 DEG C, heating time 10min, after being cooled to room temperature plus
Enter linoleic acid and stirs evenly to obtain refined blend；
4) powder processed: up to product after refined blend vacuum drying that step 3) is obtained, sterilizing.
Embodiment 3
Taking according to the every 5g of product prepared by embodiment 1 is a test tube, randomly selects 10 pipes, stores 1 year under room temperature, with
Organoleptic indicator is carried out according to fresh 10 pipe of product prepared by embodiment 1 and physical and chemical index compares, and as a result as follows: color is produced with new
Product indifference, is white, particle uniformly, loosely without agglomeration, 80 mesh powders account for 60% or more gross weight；Flavor indifference, seafood
Taste is strong, and delicate flavour is obvious, no fishy smell；Microbiological indicator is met the requirements of the standard.
Taking according to the every 5g of product prepared by embodiment 2 is a test tube, randomly selects 10 pipes, stores 1 year under room temperature, with
Organoleptic indicator is carried out according to fresh 10 pipe of product prepared by embodiment 2 and physical and chemical index compares, and as a result as follows: color is produced with new
Product indifference, is white, particle uniformly, loosely without agglomeration, 80 mesh powders account for 60% or more gross weight；Flavor indifference, seafood
Taste is strong, and delicate flavour is obvious, no fishy smell；Microbiological indicator is met the requirements of the standard.
Simply to illustrate that technical concepts and features of the invention, its purpose is allows in the art above-described embodiment
Those of ordinary skill cans understand the content of the present invention and implement it accordingly, and it is not intended to limit the scope of the present invention.It is all
It is changes or modifications equivalent made by the essence of content according to the present invention, should be covered by the scope of protection of the present invention.
Claims (10)
1. a kind of natural fresh adding compound seasoner of sea intestines, which is characterized in that its component and parts by weight are as follows: extra large intestines 30-70 parts,
1-20 parts of compound antioxidant, 1-20 parts of agent of rendering palatable, 1-20 parts of flavoring agent, 1-10 parts of fatty acid.
2. a kind of natural fresh adding compound seasoner of extra large intestines as described in claim 1, which is characterized in that the compound antioxidant
For sodium alginate and ascorbic mixture；
Preferably, the mass ratio of the sodium alginate and ascorbic mixture is sodium alginate: vitamin=5-15:1.
3. a kind of natural fresh adding compound seasoner of extra large intestines as described in claim 1, which is characterized in that the agent of rendering palatable is wood
One of sugar, fructose, glucose, maltose or any several mixture.
4. a kind of natural fresh adding compound seasoner of extra large intestines as described in claim 1, which is characterized in that flavoring agent be pepper powder,
Any one in salt or two kinds.
5. a kind of natural fresh adding compound seasoner of extra large intestines as described in claim 1, which is characterized in that the fatty acid is insatiable hunger
And fatty acid；
Preferably, the unsaturated fatty acid is linoleic acid.
6. a kind of preparation method of the natural fresh adding compound seasoner of extra large intestines according to any one of claims 1-5, special
Sign is that specific step is as follows；
1) it pre-processes: taking extra large intestines, the body wall pars muscularis in addition to head, tail, internal organ point is washed with clear water respectively with head, tail, internal organ part
Only, low-temperature grinding obtains body wall sarcoplasm liquid and internal organ slurries after being uniformly mixed with flavoring agent and placing 0.5-1h；
2) it digests: internal organ slurries is added to the pancreas egg of head, tail, the neutral proteinase of viscera weights 0.05-5%, 0.05%-3%
White enzyme and compound antioxidant adjust pH to 5-7, and hydrolysis temperature is 30-60 DEG C, filter to obtain internal organ enzymolysis liquid；
3) it refines: internal organ enzymolysis liquid, body wall sarcoplasm liquid being mixed with agent of rendering palatable, 70-110 DEG C is heated to and stirs 0.1-1h, it is cold
But fatty acid is added afterwards and stirs evenly to obtain refined blend；
4) powder processed: the refined blend that step 3) is obtained is dry, after sterilizing up to product.
7. the preparation method of the natural fresh adding compound seasoner of sea intestines as claimed in claim 6, which is characterized in that low in step 1)
Temperature is -5 DEG C to 3 DEG C.
8. the preparation method of the natural fresh adding compound seasoner of sea intestines as claimed in claim 6, which is characterized in that pH in step 2)
For 5-5.5.
9. the preparation method of the natural fresh adding compound seasoner of sea intestines as claimed in claim 6, which is characterized in that add in step 3)
Hot temperature is 80 DEG C, heating time 10min, is cooled to room temperature rear Repeat-heating to 80 DEG C, heating time 10min.
10. the preparation method of the natural fresh adding compound seasoner of sea intestines as claimed in claim 6, which is characterized in that in step 4)
Drying mode is vacuum drying.
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