CN109567125A - A kind of preparation method of flavor oyster sauce - Google Patents
A kind of preparation method of flavor oyster sauce Download PDFInfo
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- CN109567125A CN109567125A CN201811381100.8A CN201811381100A CN109567125A CN 109567125 A CN109567125 A CN 109567125A CN 201811381100 A CN201811381100 A CN 201811381100A CN 109567125 A CN109567125 A CN 109567125A
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- oyster
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 92
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 62
- 235000019634 flavors Nutrition 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 90
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 claims abstract description 56
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 47
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 claims abstract description 28
- 229920002472 Starch Polymers 0.000 claims abstract description 20
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- 239000008107 starch Substances 0.000 claims abstract description 20
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 19
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 19
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 19
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 18
- 238000004040 coloring Methods 0.000 claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 239000012138 yeast extract Substances 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 239000011259 mixed solution Substances 0.000 claims abstract description 14
- 239000011265 semifinished product Substances 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 238000011049 filling Methods 0.000 claims abstract description 13
- 150000001875 compounds Chemical class 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 8
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- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 108091005804 Peptidases Proteins 0.000 claims description 19
- 239000004365 Protease Substances 0.000 claims description 19
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 19
- 235000019419 proteases Nutrition 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 14
- 239000000047 product Substances 0.000 claims description 14
- 239000003513 alkali Substances 0.000 claims description 13
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 11
- 238000003556 assay Methods 0.000 claims description 10
- 239000000126 substance Substances 0.000 claims description 9
- 238000007689 inspection Methods 0.000 claims description 8
- 102100031416 Gastric triacylglycerol lipase Human genes 0.000 claims description 7
- 102000005398 Monoacylglycerol Lipase Human genes 0.000 claims description 7
- 108020002334 Monoacylglycerol lipase Proteins 0.000 claims description 7
- 108010091264 gastric triacylglycerol lipase Proteins 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 102000004882 Lipase Human genes 0.000 claims description 3
- 108090001060 Lipase Proteins 0.000 claims description 3
- 239000004367 Lipase Substances 0.000 claims description 3
- 235000019421 lipase Nutrition 0.000 claims description 3
- 235000007119 Ananas comosus Nutrition 0.000 abstract description 10
- 239000003205 fragrance Substances 0.000 abstract description 6
- 235000013372 meat Nutrition 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 230000014860 sensory perception of taste Effects 0.000 abstract description 5
- 244000269722 Thea sinensis Species 0.000 abstract description 4
- 235000021185 dessert Nutrition 0.000 abstract description 3
- HNEVHBHRLCAKKQ-UHFFFAOYSA-N thiopropionic acid S-ethyl ester Natural products CCSC(=O)CC HNEVHBHRLCAKKQ-UHFFFAOYSA-N 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 244000099147 Ananas comosus Species 0.000 abstract 2
- 238000006555 catalytic reaction Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 18
- 241000234671 Ananas Species 0.000 description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 238000010792 warming Methods 0.000 description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- 244000252132 Pleurotus eryngii Species 0.000 description 4
- 235000001681 Pleurotus eryngii Nutrition 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 235000006886 Zingiber officinale Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 235000008397 ginger Nutrition 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000001270 Allium sibiricum Nutrition 0.000 description 3
- 230000001133 acceleration Effects 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- FKRCODPIKNYEAC-UHFFFAOYSA-N ethyl propionate Chemical compound CCOC(=O)CC FKRCODPIKNYEAC-UHFFFAOYSA-N 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010018910 Haemolysis Diseases 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000218636 Thuja Species 0.000 description 1
- 241000607598 Vibrio Species 0.000 description 1
- 206010047400 Vibrio infections Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000008588 hemolysis Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000004575 stone 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
- 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
-
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- 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
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
- A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
-
- 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
- A23L27/29—Fruit flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of preparation methods of flavor oyster sauce, include the following steps: 1) to stir evenly oyster juice, white granulated sugar, monosodium glutamate, edible salt, burnt sugar coloring, I+G and yeast extract, semi-finished product mixed liquor is obtained, and is heated to 70~90 DEG C, keeps the temperature 5~10min；2) semi-finished product mixed liquor obtained by step 1) is taken, 3 methylthiol propyl alcohol is added after cooling and is uniformly mixed, acetic acid is then added dropwise while stirring, the mixed solution after being reacted；3) starch will be added after the heating of mixed solution obtained by step 2) and mix, and continue to be heated to boiling, it is cooling after up to flavor oyster sauce.The present invention generates 3- methyl mercapto ethyl propionate by acetic acid and 3 methylthiol propyl alcohol under the catalysis of complex enzyme, so that oyster sauce has strong pineapple fragrance, the pineapple smell will not both cover the oyster taste of oyster juice, also this oyster taste is further distilled simultaneously, increase the thickness of taste, fishy smell is eliminated, especially suitable for using when cold vegetable dish in sauce and dessert meat fillings tune filling, oyster sauce obtained is in fresh, sweet tea, the compound sense of taste of salty, sour reconciliation.
Description
Technical field
The present invention relates to oyster sauce preparation technical field, especially a kind of preparation method of flavor oyster sauce.
Background technique
The male whetstone in Guangdong is referred to as oyster, and oyster sauce is the seasoning made of the tanning of male whetstone.Oyster sauce is that Guangdong is common traditional fresh
One of flavoring and baste class most bulk product, it takes juice to be concentrated, adds with the oyster of the title of plain " seabed milk ", through cooked
Auxiliary material refines.With the improvement of people's living standards, requirement of the people to food such as seasoning sauce materials increasingly improves, mouth is needed
The more abundant promotion of taste, and present, existing oyster sauce majority is still using single raw oyster as raw material, taste and with single nutrient component.
For this reason, it may be necessary to oyster sauce is improved, the product for more having peculiar flavour is made, the needs of to meet market and people.
The Chinese patent of Patent No. CN201510837584 discloses a kind of high fresh flavor oyster sauce and its production method, uses
Oyster juice, white granulated sugar, monosodium glutamate, spice, I+G and edible salt etc. are raw material, by adding pig bone thick soup, ox bone thick soup, beef extract
Or one or more of pork cream, the oyster sauce with the meat flavors such as sea food flavor and pork, beef is made.Patent No.
The Chinese patent of CN201410592065 discloses a kind of preparation method of Pleurotus eryngii mushroom head oyster sauce, take fresh oyster in boiling water by
Ratio extracts oyster juice, juice is extracted in the boiling in boiling water of Pleurotus eryngii mushroom head, then oyster juice and Pleurotus eryngii mushroom head extracting solution are mixed
Concentration, final obtained Pleurotus eryngii mushroom head oyster sauce finished product, oyster sauce amino acid nitrogen content obtained is high, full of nutrition, delicious flavour.
The Chinese patent of Patent No. CN201310486417 discloses the preparation method of ginger oyster sauce, using Normal juice oyster soup,
By filtering, being concentrated, after allotment, the obtained ginger such as ginger juice, salt, granulated sugar, stabilizer, thickener and clear water are added by recipe requirements
Oyster sauce adds the flavor of oyster sauce due to the addition of ginger content.The Chinese patent of Patent No. CN201510359460 discloses
A kind of manufacture craft of chive oyster sauce takes oyster meat to produce oyster juice, and fresh chive is cleaned by decladding after cleaning fresh oyster
Green onion slurry is produced in mashing afterwards, is then mixed green onion slurry, seasoning, edible additives, water and oyster juice and is concentrated, cooling after filtering,
Filling and sealing, is made chive oyster sauce.The deliciousness for combining various raw materials makes oyster sauce while having unique flavor and abundant
Level.However, in the prior art not publicly with the oyster sauce of pineapple fragrance.
Summary of the invention
Based on the above issues, it is an object of the invention to overcome in place of above-mentioned the deficiencies in the prior art and providing one kind has
The preparation method of the flavor oyster sauce of pineapple fragrance.
To achieve the above object, the technical scheme adopted by the invention is as follows: a kind of preparation method of flavor oyster sauce, including as follows
Step:
1) oyster juice, white granulated sugar, monosodium glutamate, edible salt, burnt sugar coloring, I+G and yeast extract are stirred evenly, obtains semi-finished product
Mixed liquor, and 70~90 DEG C are heated to, keep the temperature 5~10min；
2) semi-finished product mixed liquor obtained by step 1) is taken, complex enzyme, 3 methylthiol propyl alcohol are separately added into after cooling and is mixed equal
It is even, acetic acid is then added dropwise while stirring, the mixed solution after being reacted；
3) starch will be added after the heating of mixed solution obtained by step 2) and mix, and continue to be heated to boiling, it is cooling after to obtain the final product
The flavor oyster sauce.
It should be noted that I+G is also known as I&G, scientific name the sapidity nucleotide disodium, it is a kind of mixing flavor thuja acid, mainly
As flavouring, be food freshener of new generation, I+G and monosodium glutamate can be effectively improved as fragrant fresh flavoring agent oyster sauce alcohol fragrance,
The mouthfeel of abundant oyster sauce, and make the former delicate flavour of oyster juice durable lasting；After yeast extract is added, so that oyster sauce product colour is protected
Original color is held, and is used cooperatively with burnt sugar coloring, so that product color is pure, more stable and make the posture of oyster sauce thin
Greasy, sticky moderate, entrance perfume (or spice) is sliding；Contents of saccharide in oyster juice is seldom, therefore flavor is very weak, and the addition of white granulated sugar is so that its is closer
The flavor of natural oyster meat, while certain sweet taste will make oyster sauce fresh and sweet palatable, enjoy endless aftertastes；
The acetic acid of step 2) addition can be used as fumet, effectively remove fishy smell, so that oyster perfume (or spice) is purer in oyster sauce,
Acetic acid and 3 methylthiol propyl alcohol enzymatic hydrolysis generate 3- methyl mercapto ethyl propionate, so that oyster sauce has strong pineapple fragrance, acetic acid is logical
It crosses and is slowly added dropwise in mixed liquor, avoiding being added at one time causes pH of mixed to generate larger fluctuation, to influence 3- methyl mercapto
The generation of ethyl propionate；The allotment of Normal juice oyster sauce is in scattered paste shape, can preferably keep oyster sauce oil body knot by starch as thickener
The stability of structure.
Preferably, in the step 2), 3 methylthiol propyl alcohol is added in semi-finished product mixed liquor when being cooled to 40~50 DEG C, stirring
Speed is 100~150r/min, and the rate of addition of acetic acid is 2~5g/min.
Preferably, the mass ratio of the 3 methylthiol propyl alcohol and acetic acid is (1~8): 1.
Preferably, in the step 3), starch is added when the mixed solution is warming up to 60~70 DEG C, is then heated to
Boil 3~5min.
Preferably, in the step 1), the matter of oyster juice, white granulated sugar, monosodium glutamate, edible salt, burnt sugar coloring, I+G, yeast extract
Amount is than being (3~6): (8~12): (6~10): (5~10): (1~2): (0.1~1): (0.1~3).
Preferably, the preparation method further includes step 4): being carried out after the flavor oyster sauce that step 3) obtains is cooled
Physical and chemical inspection, flavor oyster sauce after the assay was approved are filtered, are filling to get flavor oyster sauce finished product.
Preferably, the flavor oyster sauce after the assay was approved obtained in the step 4) is cooled to 40~50 DEG C, then is filled
Dress.
Preferably, in the step 3), the mass ratio of starch and oyster juice is (1.0~1.5): 1.
Preferably, in the step 2), complex enzyme is compound protease or compound lipases, and the compound protease is alkali
Property protease and neutral proteinase mixture, the mass ratio of alkali protease and neutral proteinase is 2:1；The compound fat
Enzyme is the mixture of gastric lipase and monoacylglycerol lipase, and the mass ratio of gastric lipase and monoacylglycerol lipase is 2:1.
As another aspect of the present invention, the present invention also provides using oyster sauce made from above-mentioned preparation method.
In conclusion the invention has the benefit that
The present invention generates 3- methyl mercapto ethyl propionate by acetic acid and 3 methylthiol propyl alcohol enzymatic hydrolysis, so that oyster sauce is with strong
Pineapple fragrance, which will not both cover the oyster taste of oyster juice, while also this oyster taste further distilling, and increase taste
Thickness, eliminate fishy smell, especially suitable for being used when cold vegetable dish in sauce and dessert meat fillings tune filling, oyster sauce obtained in fresh, sweet tea, it is salty,
The compound sense of taste that acid reconciles.
Detailed description of the invention
Fig. 1 is the flow diagram of the preparation method of flavor oyster sauce of the invention.
Specific embodiment
The invention belongs to technical field of food deep processing, a kind of fruity flavor oyster sauce and preparation method thereof, the oyster sauce are provided
Not only in fresh, sweet tea, the compound sense of taste of salty, sour reconciliation, but also there is typical pineapple feature, oyster sauce color made from the preparation method
It is pure, posture is fine and smooth, sticky moderate, entrance perfume (or spice) is sliding, has flavor pure and fresh, natural, pure and with pleasant pineapple sweet taste；Its
Distinctive " perfume " and " sweet tea " stimulates smell and the sense of taste respectively, promotes digestive juice secretion and gastrointestinal tract compacted in terms of smell and the sense of taste two
It is dynamic, so that people is generated appetite；The pineapple smell will not both cover the oyster taste of oyster juice, while also this oyster taste further distilling,
Increase the thickness of taste, fishy smell is eliminated, especially suitable for using when cold vegetable dish in sauce and dessert meat fillings tune filling.
Purposes, technical schemes and advantages in order to better illustrate the present invention, below in conjunction with the drawings and specific embodiments
The invention will be further described.
Embodiment 1
A kind of embodiment of the preparation method of flavor oyster sauce in the present invention (referring to Fig. 1), comprising the following steps:
Oyster juice, white granulated sugar, monosodium glutamate, edible salt, burnt sugar coloring, I+G and yeast extract are stirred evenly, oyster juice, white granulated sugar,
Monosodium glutamate, edible salt, burnt sugar coloring, I+G, yeast extract mass ratio be 3:8:6:5:1:0.1:0.1, obtain semi-finished product mixing
Liquid, and 70 DEG C are heated to, keep the temperature 5min；Be added when above-mentioned mixed liquor is cooled to 40 DEG C 3 methylthiol propyl alcohol, alkali protease,
Neutral proteinase is simultaneously uniformly mixed, 3 methylthiol propyl alcohol, alkali protease, neutral proteinase and oyster juice addition mass ratio be
The mixing speed of 2:0.01:0.005:5, mixed liquor are 100r/min, continue to stir, acetic acid is added dropwise while stirring；The drop of acetic acid
Acceleration is 2g/min, and the mass ratio that 3 methylthiol propyl alcohol and acetic acid add is 1:1, and above-mentioned mixed solution is carried out to be warming up to 60
DEG C when be added starch, the mass ratio of starch and oyster juice is 1:1, is mixed well, and continues to be heated to boiling 3min, obtains pineapple smell
Oyster sauce；The flavor oyster sauce of above-mentioned acquisition is cooled to 40 DEG C of progress physical and chemical inspections, flavor oyster sauce after the assay was approved is filtered,
It is filling to get flavor oyster sauce finished product.
Embodiment 2
A kind of embodiment of the preparation method of flavor oyster sauce in the present invention (referring to Fig. 1), comprising the following steps:
Oyster juice, white granulated sugar, monosodium glutamate, edible salt, burnt sugar coloring, I+G and yeast extract are stirred evenly, oyster juice, white granulated sugar,
Monosodium glutamate, edible salt, burnt sugar coloring, I+G, yeast extract mass ratio be 5:10:8:7:1.5:0.6:2, obtain semi-finished product mixing
Liquid, and 80 DEG C are heated to, keep the temperature 7min；Be added when above-mentioned mixed liquor is cooled to 45 DEG C 3 methylthiol propyl alcohol, alkali protease,
Neutral proteinase is simultaneously uniformly mixed, 3 methylthiol propyl alcohol, alkali protease, neutral proteinase and oyster juice addition mass ratio be
The mixing speed of 3:0.01:0.005:5, mixed liquor are 120r/min, continue to stir, acetic acid is added dropwise while stirring；The drop of acetic acid
Acceleration is 3.5g/min, and the mass ratio that 3 methylthiol propyl alcohol and acetic acid add is 5:1, and above-mentioned mixed solution is warming up to
It is added starch at 65 DEG C, the mass ratio of starch and oyster juice is 1.2:1, is mixed well, and continues to be heated to boiling 4min, obtains flavor
Oyster sauce；The flavor oyster sauce of above-mentioned acquisition is cooled to 45 DEG C of progress physical and chemical inspections, flavor oyster sauce after the assay was approved is filtered,
It is filling to get flavor oyster sauce finished product.
Embodiment 3
A kind of embodiment of the preparation method of flavor oyster sauce in the present invention (referring to Fig. 1), comprising the following steps:
Oyster juice, white granulated sugar, monosodium glutamate, edible salt, burnt sugar coloring, I+G and yeast extract are stirred evenly, oyster juice, white granulated sugar,
Monosodium glutamate, edible salt, burnt sugar coloring, I+G, yeast extract mass ratio be 6:12:10:10:2:1:3, obtain semi-finished product mixed liquor,
And 90 DEG C are heated to, keep the temperature 10min；Be added when above-mentioned mixed liquor is cooled to 50 DEG C 3 methylthiol propyl alcohol, alkali protease, in
Property protease and be uniformly mixed, 3 methylthiol propyl alcohol, alkali protease, neutral proteinase and oyster juice addition mass ratio be 3:
The mixing speed of 0.02:0.01:5, mixed liquor are 150r/min, continue to stir, acetic acid is added dropwise while stirring；The dropwise addition speed of acetic acid
Degree is 5g/min, and the mass ratio that 3 methylthiol propyl alcohol and acetic acid add is 8:1, when carrying out above-mentioned mixed solution to be warming up to 70 DEG C
The mass ratio of addition starch, starch and oyster juice is 1.5:1, is mixed well, and continues to be heated to boiling 5min, obtains flavor oyster sauce；
The flavor oyster sauce of above-mentioned acquisition is cooled to 50 DEG C of progress physical and chemical inspections, flavor oyster sauce after the assay was approved is filtered, is filling,
Up to flavor oyster sauce finished product.
Embodiment 4
A kind of embodiment of the preparation method of flavor oyster sauce in the present invention (referring to Fig. 1), comprising the following steps:
Oyster juice, white granulated sugar, monosodium glutamate, edible salt, burnt sugar coloring, I+G and yeast extract are stirred evenly, oyster juice, white granulated sugar,
Monosodium glutamate, edible salt, burnt sugar coloring, I+G, yeast extract mass ratio be 5:10:8:7:1.5:0.6:2, obtain semi-finished product mixing
Liquid, and 80 DEG C are heated to, keep the temperature 7min；Be added when above-mentioned mixed liquor is cooled to 45 DEG C 3 methylthiol propyl alcohol, alkali protease,
Neutral proteinase is simultaneously uniformly mixed, 3 methylthiol propyl alcohol, gastric lipase, monoacylglycerol lipase and oyster juice addition mass ratio
Mixing speed for 3:0.01:0.005:5, mixed liquor is 120r/min, continues to stir, acetic acid is added dropwise while stirring；Acetic acid
Rate of addition is 3.5g/min, and the mass ratio that 3 methylthiol propyl alcohol and acetic acid add is 5:1, and above-mentioned mixed solution is heated up
It is added starch when to 65 DEG C, the mass ratio of starch and oyster juice is 1.2:1, mixes well, continues to be heated to boiling 4min, obtain wind
Taste oyster sauce；The flavor oyster sauce of above-mentioned acquisition is cooled to 45 DEG C of progress physical and chemical inspections, flavor oyster sauce after the assay was approved carried out
It filters, is filling to get flavor oyster sauce finished product.
Embodiment 5
A kind of embodiment of the preparation method of flavor oyster sauce in the present invention (referring to Fig. 1), comprising the following steps:
Oyster juice, white granulated sugar, monosodium glutamate, edible salt, burnt sugar coloring, I+G and yeast extract are stirred evenly, oyster juice, white granulated sugar,
Monosodium glutamate, edible salt, burnt sugar coloring, I+G, yeast extract mass ratio be 5:10:8:7:1.5:0.6:2, obtain semi-finished product mixing
Liquid, and 80 DEG C are heated to, keep the temperature 7min；Be added when above-mentioned mixed liquor is cooled to 45 DEG C 3 methylthiol propyl alcohol, alkali protease,
Neutral proteinase is simultaneously uniformly mixed, 3 methylthiol propyl alcohol, gastric lipase, monoacylglycerol lipase and oyster juice addition mass ratio
Mixing speed for 3:0.02:0.01:5, mixed liquor is 120r/min, continues to stir, acetic acid is added dropwise while stirring；The drop of acetic acid
Acceleration is 3.5g/min, and the mass ratio that 3 methylthiol propyl alcohol and acetic acid add is 5:1, and above-mentioned mixed solution is warming up to
It is added starch at 65 DEG C, the mass ratio of starch and oyster juice is 1.2:1, is mixed well, and continues to be heated to boiling 4min, obtains flavor
Oyster sauce；The flavor oyster sauce of above-mentioned acquisition is cooled to 45 DEG C of progress physical and chemical inspections, flavor oyster sauce after the assay was approved is filtered,
It is filling to get flavor oyster sauce finished product.
Embodiment 6
A kind of embodiment of the preparation method of flavor oyster sauce in the present invention (referring to Fig. 1), comprising the following steps:
Oyster juice, white granulated sugar, monosodium glutamate, edible salt, burnt sugar coloring, I+G and yeast extract are stirred evenly, oyster juice, white granulated sugar,
Monosodium glutamate, edible salt, burnt sugar coloring, I+G, yeast extract mass ratio be 5:10:8:7:1.5:0.6:2, obtain semi-finished product mixing
Liquid, and 80 DEG C are heated to, keep the temperature 7min；Be added when above-mentioned mixed liquor is cooled to 45 DEG C 3 methylthiol propyl alcohol, alkali protease,
Neutral proteinase is simultaneously uniformly mixed, 3 methylthiol propyl alcohol, gastric lipase, monoacylglycerol lipase and oyster juice addition mass ratio
Mixing speed for 3:0.03:0.015:5, mixed liquor is 120r/min, continues to stir, acetic acid is added dropwise while stirring；Acetic acid
Rate of addition is 3.5g/min, and the mass ratio that 3 methylthiol propyl alcohol and acetic acid add is 5:1, and above-mentioned mixed solution is heated up
It is added starch when to 65 DEG C, the mass ratio of starch and oyster juice is 1.2:1, mixes well, continues to be heated to boiling 4min, obtain wind
Taste oyster sauce；The flavor oyster sauce of above-mentioned acquisition is cooled to 45 DEG C of progress physical and chemical inspections, flavor oyster sauce after the assay was approved carried out
It filters, is filling to get flavor oyster sauce finished product.
Embodiment 7
According to the test stone of GB/T 21999-2008, oyster sauce finished product physical and chemical index, total acid (in terms of lactic acid)/(g/
100g)≤1.2, amino-acid nitrogen/(g/100g) >=0.3, salt content (in terms of NaCl)/(g/100g)≤14.0, bacterium is total
Number/(cfu/g)≤8.0 × 103, coliform/(MPN/100g)≤30, pathogenic bacteria (salmonella, Shigella, secondary haemolysis
Property vibrios, staphylococcus aureus) it must not detect.
1 is shown in Table to the testing result of flavor oyster sauce obtained in above-described embodiment 1~6.As shown in Table 1, using embodiment 1
The flavor oyster sauce of~6 method preparation is in this 6, total acid, amino-acid nitrogen, salinity, total number of bacteria, coliform and pathogenic bacteria
The requirement of GB/T 21999-2008 is all satisfied in index.
Each index result statistical form of 1 flavor oyster sauce of table
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 (10)
1. a kind of preparation method of flavor oyster sauce, which comprises the steps of:
1) oyster juice, white granulated sugar, monosodium glutamate, edible salt, burnt sugar coloring, I+G and yeast extract are stirred evenly, obtains semi-finished product mixing
Liquid, and 70~90 DEG C are heated to, keep the temperature 5~10min；
2) semi-finished product mixed liquor obtained by step 1) is taken, complex enzyme, 3 methylthiol propyl alcohol are separately added into after cooling and is uniformly mixed, so
Acetic acid is added dropwise while stirring afterwards, the mixed solution after being reacted；
3) starch will be added after the heating of mixed solution obtained by step 2) and mix, and continue to be heated to boiling, it is cooling after up to described
Flavor oyster sauce.
2. preparation method according to claim 1, which is characterized in that in the step 2), semi-finished product mixed liquor is cooled to
3 methylthiol propyl alcohol is added at 40~50 DEG C, mixing speed is 100~150r/min, and the rate of addition of acetic acid is 2~5g/min.
3. preparation method according to claim 2, which is characterized in that the mass ratio of the 3 methylthiol propyl alcohol and acetic acid is
(1~8): 1.
4. preparation method according to claim 1, which is characterized in that in the step 3), the mixed solution is heated up
Starch is added when to 60~70 DEG C, is then heated to 3~5min of boiling.
5. preparation method according to claim 1, which is characterized in that in the step 1), oyster juice, white granulated sugar, monosodium glutamate, food
It is (3~6): (8~12): (6~10): (5~10): (1~2) with the mass ratio of salt, burnt sugar coloring, I+G, yeast extract:
(0.1~1): (0.1~3).
6. preparation method according to claim 1, which is characterized in that the preparation method further includes step 4): by step
3) the flavor oyster sauce obtained carries out physical and chemical inspection after cooling, flavor oyster sauce after the assay was approved is filtered, it is filling to get
Flavor oyster sauce finished product.
7. preparation method according to claim 6, which is characterized in that the wind after the assay was approved obtained in the step 4)
Taste oyster sauce is cooled to 40~50 DEG C, then carries out filling.
8. preparation method according to claim 1, which is characterized in that in the step 3), the mass ratio of starch and oyster juice
For (1.0~1.5): 1.
9. preparation method according to claim 1, which is characterized in that in the step 2), complex enzyme is compound protease
Or compound lipases, the compound protease are the mixture of alkali protease and neutral proteinase, alkali protease and neutrality
The mass ratio of protease is 2:1；The compound lipases are the mixture of gastric lipase and monoacylglycerol lipase, gastric lipase
Mass ratio with monoacylglycerol lipase is 2:1.
10. using oyster sauce made from preparation method according to any one of claims 1 to 9.
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Effective date of registration: 20210517 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. Applicant after: GUANGDONG HAITIAN INNOVATION TECHNOLOGY 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: FOSHAN HAITIAN (JIANGSU) FLAVOURING FOOD Co.,Ltd. Applicant before: GUANGDONG HAITIAN INNOVATION TECHNOLOGY Co.,Ltd. Applicant before: FOSHAN HAITIAN FLAVORING & FOOD Co.,Ltd. |
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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. Applicant after: GUANGDONG HAITIAN INNOVATION TECHNOLOGY 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: FOSHAN HAITIAN (JIANGSU) FLAVOURING FOOD Co.,Ltd. Applicant before: GUANGDONG HAITIAN INNOVATION TECHNOLOGY Co.,Ltd. Applicant before: FOSHAN HAITIAN FLAVORING & FOOD Co.,Ltd. |
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Effective date of registration: 20211217 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: GUANGDONG HAITIAN INNOVATION TECHNOLOGY 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. Applicant before: GUANGDONG HAITIAN INNOVATION TECHNOLOGY Co.,Ltd. Applicant before: FOSHAN HAITIAN FLAVORING & FOOD Co.,Ltd. |
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