CN110101063A - 一种海参肽酱油(调味汁)的加工方法 - Google Patents
一种海参肽酱油(调味汁)的加工方法 Download PDFInfo
- Publication number
- CN110101063A CN110101063A CN201910484526.4A CN201910484526A CN110101063A CN 110101063 A CN110101063 A CN 110101063A CN 201910484526 A CN201910484526 A CN 201910484526A CN 110101063 A CN110101063 A CN 110101063A
- Authority
- CN
- China
- Prior art keywords
- peptide
- sea cucumber
- oyster
- soy sauce
- scallop
- 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
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 73
- 241000251511 Holothuroidea Species 0.000 title claims abstract description 60
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 23
- 238000003672 processing method Methods 0.000 title description 2
- 241000237502 Ostreidae Species 0.000 claims abstract description 37
- 235000020636 oyster Nutrition 0.000 claims abstract description 37
- 235000020637 scallop Nutrition 0.000 claims abstract description 35
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 31
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 12
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 6
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 6
- 238000002386 leaching Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000010612 desalination reaction Methods 0.000 claims description 15
- 239000012535 impurity Substances 0.000 claims description 12
- 108091005804 Peptidases Proteins 0.000 claims description 11
- 239000004365 Protease Substances 0.000 claims description 11
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 11
- 238000009826 distribution Methods 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 238000005352 clarification Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims 2
- 235000020603 homogenised milk Nutrition 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000003754 machining Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract 1
- 229940079593 drug Drugs 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 208000033065 inborn errors of immunity Diseases 0.000 abstract 1
- 230000005195 poor health Effects 0.000 abstract 1
- 208000028529 primary immunodeficiency disease Diseases 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 36
- 235000013372 meat Nutrition 0.000 description 16
- 230000007071 enzymatic hydrolysis Effects 0.000 description 7
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 7
- 150000001875 compounds Chemical class 0.000 description 6
- 239000008367 deionised water Substances 0.000 description 6
- 229910021641 deionized water Inorganic materials 0.000 description 6
- 238000001728 nano-filtration Methods 0.000 description 6
- 239000012528 membrane Substances 0.000 description 5
- 241000237503 Pectinidae Species 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- OBMZMSLWNNWEJA-XNCRXQDQSA-N C1=CC=2C(C[C@@H]3NC(=O)[C@@H](NC(=O)[C@H](NC(=O)N(CC#CCN(CCCC[C@H](NC(=O)[C@@H](CC4=CC=CC=C4)NC3=O)C(=O)N)CC=C)NC(=O)[C@@H](N)C)CC3=CNC4=C3C=CC=C4)C)=CNC=2C=C1 Chemical compound C1=CC=2C(C[C@@H]3NC(=O)[C@@H](NC(=O)[C@H](NC(=O)N(CC#CCN(CCCC[C@H](NC(=O)[C@@H](CC4=CC=CC=C4)NC3=O)C(=O)N)CC=C)NC(=O)[C@@H](N)C)CC3=CNC4=C3C=CC=C4)C)=CNC=2C=C1 OBMZMSLWNNWEJA-XNCRXQDQSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 101710176384 Peptide 1 Proteins 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- IAJILQKETJEXLJ-KLVWXMOXSA-N (2s,3r,4r,5r)-2,3,4,5-tetrahydroxy-6-oxohexanoic acid Chemical compound O=C[C@H](O)[C@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-KLVWXMOXSA-N 0.000 description 1
- 241000965254 Apostichopus japonicus Species 0.000 description 1
- 241000208340 Araliaceae Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- YTBSYETUWUMLBZ-UHFFFAOYSA-N D-Erythrose Natural products OCC(O)C(O)C=O YTBSYETUWUMLBZ-UHFFFAOYSA-N 0.000 description 1
- YTBSYETUWUMLBZ-IUYQGCFVSA-N D-erythrose Chemical compound OC[C@@H](O)[C@@H](O)C=O YTBSYETUWUMLBZ-IUYQGCFVSA-N 0.000 description 1
- 206010056474 Erythrosis Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 229930188089 Holothurin Natural products 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- MAWWITJOQDJRJF-ADBICINLSA-M holothurin Chemical compound [Na+].O[C@@H]1[C@@H](OC)[C@H](O)[C@@H](C)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O[C@H]3[C@@H](OC[C@H]([C@@H]3O)OS([O-])(=O)=O)O[C@@H]3C([C@H]4[C@](C=5[C@H]([C@@]6(CC[C@]7(O)[C@](C)([C@H]8OC(C)(C)CC8)OC(=O)[C@@]76[C@@H](O)C=5)C)CC4)(C)CC3)(C)C)O[C@@H]2C)O)O[C@H](C)[C@H]1O MAWWITJOQDJRJF-ADBICINLSA-M 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 238000001819 mass spectrum Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L27/50—Soya sauce
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
本发明属于海参深加工技术领域,具体涉及一种海参肽酱油及其制备方法。其组分为海参肽、牡蛎肽、扇贝肽、海带提取液、味淋、赤藓糖醇和酿造酱油。本发明的海参肽酱油特别适用于身体虚弱、免疫力低下的人群,从原料到生产工艺均符合绿色高效加工理念,即保护海参肽的功效作用,同时产品市场定位准确,该海参肽酱油还有具有药食两用,安全无副作用等优点。
Description
技术领域
本发明属于海参深加工技术领域,具体涉及一种海参肽酱油及其制备方法。
背景技术
海参含18种氨基酸且不含胆固醇,还含有海参素及由氨基己糖、己糖醛酸和岩藻糖等组成刺参酸性粘多糖,另含有钙、钾、锌、铁、硒、锰等多种人体所需微量元素。传统的加工和食用方法多不科学,大量营养物质和生物活性成分在加工过程中流失。传统打捞上来的海参,用开水煮熟,然后用盐腌,在整个过程中,海参要被反复煮、腌3~5次。活性物质的80%以上都流失了,海参产品正面临着突破技术瓶颈的关键时刻,此时应该强化从原料到生产工艺的绿色高效加工,保护海参产品的功能因子和提高其健康价值,这样才能达到市场定位准确、目标人群明确的效果,促进整个海参加工产业的发展。海参精加工需求迫切,经过精加工的海参健康产品具有广阔的市场前景,海参精加工产品的研发为传统健康产品的发展找寻到了新的突破点。因此,急需开发一种配比科学合理且食用方便的海参肽酱油。
发明内容
本发明提供一种海参肽酱油及其制备方法,其配方合理,工艺稳定,同时使海参酱油的营养价值以及功能性更加的明显。
本发明的目的通过采用以下技术方案来实现:
本发明的海参肽酱油由海参肽、牡蛎肽、扇贝肽、海带提取液、味淋、赤藓糖醇和酿造酱油等成分构成,其中海参肽酱油按重量级由海参肽0-10份、牡蛎肽0-1份、扇贝肽0-1份、海带提取液0-3份、味淋0-3份、赤藓糖醇0-3份和酿造酱油80-100份。在上述方案的基础上,所述海参肽、牡蛎肽、扇贝肽系指用鲜活海参牡蛎扇贝经蛋白酶水解并分离纯化得到,经质谱分析海参肽、牡蛎肽、扇贝肽的分子量分布在600~1200Da。
具体制备方法包括如下步骤:
(1)精选优质鲜活海参沿腹部从头到尾全部剖开,去除内脏与嘴,并将杂质清洗干净。将预处理后的海参置于2-5倍体积的清水中浸泡清洗脱盐并剪碎,而后洗干净。放入搅拌机中进行打碎,直到形成肉糜。将海参肉糜加入2-5倍的去离子水后,进行研磨。将海参研磨液在pH 7,温度40-60℃条件下,加入鲜海参重量1-3%的复合蛋白酶进行酶解1-3h,从而得到海参肽液。将海参肽液采用0 .1-0.2um的过滤袋进行过滤得到粗滤液。将粗滤后获得的海参肽液经截留分子量为600Da纳滤膜过滤脱盐,使用电导仪测试,使海参的酶解液在200uS/m以下时完成过滤,而后组分再经截留分子量为1200Da膜进行纯化,将分子量分布在600~1200Da的海参肽组分进行调制,备用。
(2)精选优质鲜活牡蛎剖开并将杂质清除,取出牡蛎肉备用。将预处理后的牡蛎肉置于2-5倍体积的清水中鼓泡清洗脱盐并剪碎,而后洗干净。放入搅拌机中进行打碎,直到形成肉糜。将牡蛎肉糜加入2-5倍的去离子水后,进行研磨。将牡蛎研磨液在pH 7,温度40-60℃条件下,加入鲜牡蛎重量1-3%的复合蛋白酶进行酶解1-3h,从而得到牡蛎肽液。将牡蛎肽液采用0 .1-0.2um的过滤袋进行过滤得到粗滤液。将粗滤后获得的牡蛎肽液经截留分子量为600Da纳滤膜过滤脱盐,使用电导仪测试,使牡蛎的酶解液在200uS/m以下时完成过滤,而后组分再经截留分子量为1200Da膜进行纯化,将分子量分布在600~1200Da的牡蛎肽组分进行调制,备用。
(3)精选优质鲜活扇贝剖开,去除内脏,并将杂质清除,取出扇贝柱。将预处理后的扇贝柱置于2-5倍体积的清水中鼓泡清洗脱盐并剪碎,而后洗干净。放入搅拌机中进行打碎,直到形成肉糜。将扇贝柱肉糜加入2-5倍的去离子水后,进行研磨。将扇贝柱研磨液在pH7,温度40-60℃条件下,加入鲜扇贝柱重量1-3%的复合蛋白酶进行酶解1-3h,从而得到扇贝肽液。将扇贝肽液采用0 .1-0.2um的过滤袋进行过滤得到粗滤液。将粗滤后获得的扇贝肽液经截留分子量为600Da纳滤膜过滤脱盐,使用电导仪测试,使扇贝的酶解液在200uS/m以下时完成过滤,而后组分再经截留分子量为1200Da膜进行纯化,将分子量分布在600~1200Da的扇贝肽组分进行调制,备用。
(4)精选优海带经提出剔除杂质洗后加如5-10倍的水熬制1-3小时,冷却,过滤澄清备用。
(5)将脱盐后的海参肽、牡蛎肽、扇贝肽、海带提取液、味淋、赤藓糖醇和酿造酱油混合均质后采用0 .1um的过滤袋过滤,澄清3-7天。
(6)将澄清的海参肽酱油加热灭菌,装瓶包装。
本发明的有益效果:
本发明采用酶法水解海参肽来制备海参肽酱油,根据酿造酱油,结合海参肽、牡蛎肽、扇贝肽、海带提取液的生产工艺,自得的酱油酱香浓郁,味道鲜美,无异味,富含多肽,多种氨基酸,和身体所需要的各种微量元素等营养成分,具有增强人提抵抗力等保健养生功效。
具体实施方式
实施例一
下面结合实施例对本发明进一步阐述,但不限于此。
(1)精选优质鲜活海参沿腹部从头到尾全部剖开,去除内脏与嘴,并将杂质清洗干净。将预处理后的海参置于5倍体积的清水中浸泡清洗脱盐并剪碎,而后洗干净。放入搅拌机中进行打碎,直到形成肉糜。将海参肉糜加入5倍的去离子水后,进行研磨。将海参研磨液在pH 7,温度50℃条件下,加入鲜海参重量3%的复合蛋白酶进行酶解1h,从而得到海参肽液。将海参肽液采用0 .1um的过滤袋进行过滤得到粗滤液。将粗滤后获得的海参肽液经截留分子量为600Da纳滤膜过滤脱盐,使用电导仪测试,使海参的酶解液在200uS/m以下时完成过滤,而后组分再经截留分子量为1000Da膜进行纯化,将分子量分布在600~1200Da的海参肽组分进行调制,备用。
(2)精选优质鲜活牡蛎剖开并将杂质清除,取出牡蛎肉备用。将预处理后的牡蛎肉置于2倍体积的清水中鼓泡清洗脱盐并剪碎,而后洗干净。放入搅拌机中进行打碎,直到形成肉糜。将牡蛎肉糜加入2倍的去离子水后,进行研磨。将牡蛎研磨液在pH 7,温度40℃条件下,加入鲜牡蛎重量3%的复合蛋白酶进行酶解3h,从而得到牡蛎肽液。将牡蛎肽液采用0.1um的过滤袋进行过滤得到粗滤液。将粗滤后获得的牡蛎肽液经截留分子量为600Da纳滤膜过滤脱盐,使用电导仪测试,使牡蛎的酶解液在200uS/m以下时完成过滤,而后组分再经截留分子量为1000Da膜进行纯化,将分子量分布在600~1200Da的牡蛎肽组分进行调制,备用。
(3)精选优质鲜活扇贝剖开,去除内脏,并将杂质清除,取出扇贝柱。将预处理后的扇贝柱置于3倍体积的清水中鼓泡清洗脱盐并剪碎,而后洗干净。放入搅拌机中进行打碎,直到形成肉糜。将扇贝柱肉糜加入3倍的去离子水后,进行研磨。将扇贝柱研磨液在pH 7,温度45℃条件下,加入鲜扇贝柱重量3%的复合蛋白酶进行酶解3h,从而得到扇贝肽液。将扇贝肽液采用0 .1um的过滤袋进行过滤得到粗滤液。将粗滤后获得的扇贝肽液经截留分子量为600Da纳滤膜过滤脱盐,使用电导仪测试,使扇贝的酶解液在200uS/m以下时完成过滤,而后组分再经截留分子量为1200Da膜进行纯化,将分子量分布在600~1200Da的扇贝肽组分进行调制,备用。
(4)精选优海带经提出剔除杂质洗后加如7倍的水熬制2.5小时,冷却,过滤澄清备用。
(5)按重量级将脱盐后的海参肽3、牡蛎肽1、扇贝肽1、海带提取液3、味淋1、赤藓糖醇1和酿造酱油90混合均质后采用0 .1um的过滤袋过滤,澄清5天。
(6)将澄清的海参肽酱油加热灭菌,装瓶包装。
上述对本发明的具体实施方式进行了描述,但并非对本发明保护范围的限制,所属领域技术人员应该明白,在本发明的技术方案的基础上,本领域技术人员不需要付出创造性劳动即可做出的各种修改或变形仍在本发明的保护范围以内。
Claims (2)
1.一种海参肽酱油,其特征在于,海参肽酱油按重量级由海参肽0-10份、牡蛎肽0-1份、扇贝肽0-1份、海带提取液0-3份、味淋0-3份、赤藓糖醇0-3份和酿造酱油80-100份组成;所述的海参肽、牡蛎肽、扇贝肽的分子量分布在600~1200Da。
2.精选优质海参经提出剔除杂质洗后煮熟,将煮熟的海参加入2-5倍的纯净水均质乳化制成海参泥,加人蛋白酶进行酶解,过滤澄清备用;精选优质牡蛎经提出剔除杂质洗后煮熟,将煮熟的牡蛎加入2-5倍的纯净水均质乳化制成牡蛎泥,加人蛋白酶进行酶解,过滤澄清备用;精选优质扇贝经提出剔除杂质洗后煮熟,将煮熟的扇贝加入2-5倍的纯净水均质乳化制成扇贝泥,加人蛋白酶进行酶解,过滤澄清备用;精选优海带经提出剔除杂质洗后煮熟,将煮熟的海带加入2-5倍的纯净水均质乳化制成海带泥,加人蛋白酶进行酶解,过滤澄清备用;将脱盐后的海参肽、牡蛎肽、扇贝肽、海带提取液、味淋、赤藓糖醇和酿造酱油混合均质后过滤澄清;将澄清的混合物加热灭菌,装瓶包装。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910484526.4A CN110101063A (zh) | 2019-06-05 | 2019-06-05 | 一种海参肽酱油(调味汁)的加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910484526.4A CN110101063A (zh) | 2019-06-05 | 2019-06-05 | 一种海参肽酱油(调味汁)的加工方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110101063A true CN110101063A (zh) | 2019-08-09 |
Family
ID=67493985
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910484526.4A Pending CN110101063A (zh) | 2019-06-05 | 2019-06-05 | 一种海参肽酱油(调味汁)的加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110101063A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111150046A (zh) * | 2019-12-31 | 2020-05-15 | 上海和家餐饮管理有限公司 | 一种牛汁配方及其制备方法 |
CN113575915A (zh) * | 2021-09-28 | 2021-11-02 | 中国海洋大学 | 牡蛎酱油的制备方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101224016A (zh) * | 2008-01-15 | 2008-07-23 | 大连工业大学 | 海珍品发酵食品及其制法 |
CN105285914A (zh) * | 2015-12-03 | 2016-02-03 | 江苏恒顺醋业股份有限公司 | 一种海鲜酱油配方及生产工艺 |
CN105394706A (zh) * | 2015-11-19 | 2016-03-16 | 金宗宁 | 一种海参酱油及其制备方法 |
CN107865374A (zh) * | 2016-09-26 | 2018-04-03 | 威海红印食品科技有限公司 | 一种复合海鲜调味食品 |
CN108741101A (zh) * | 2018-05-25 | 2018-11-06 | 渤海大学 | 一种女士型海参肽口服液 |
-
2019
- 2019-06-05 CN CN201910484526.4A patent/CN110101063A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101224016A (zh) * | 2008-01-15 | 2008-07-23 | 大连工业大学 | 海珍品发酵食品及其制法 |
CN105394706A (zh) * | 2015-11-19 | 2016-03-16 | 金宗宁 | 一种海参酱油及其制备方法 |
CN105285914A (zh) * | 2015-12-03 | 2016-02-03 | 江苏恒顺醋业股份有限公司 | 一种海鲜酱油配方及生产工艺 |
CN107865374A (zh) * | 2016-09-26 | 2018-04-03 | 威海红印食品科技有限公司 | 一种复合海鲜调味食品 |
CN108741101A (zh) * | 2018-05-25 | 2018-11-06 | 渤海大学 | 一种女士型海参肽口服液 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111150046A (zh) * | 2019-12-31 | 2020-05-15 | 上海和家餐饮管理有限公司 | 一种牛汁配方及其制备方法 |
CN113575915A (zh) * | 2021-09-28 | 2021-11-02 | 中国海洋大学 | 牡蛎酱油的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN100536690C (zh) | 淡水鱼蛋白营养调味品及其生产方法 | |
CN102308971B (zh) | 一种蒸煮酶解法制备鳗鱼调味汁的方法 | |
CN109349568A (zh) | 一种工业化泡菜发酵工艺 | |
CN110101063A (zh) | 一种海参肽酱油(调味汁)的加工方法 | |
CN103053984A (zh) | 一种海带调料酒及其制备方法 | |
CN107396981A (zh) | 一种桑叶豆腐乳的制备方法 | |
CN106912885A (zh) | 一种低盐鱼露及其制备方法 | |
CN105994639A (zh) | 一种蚕蛹蛋白饮料及其制备方法 | |
CN106798303A (zh) | 虾酱的制备方法 | |
CN107801974A (zh) | 一种海参肽盐的制备方法 | |
KR100771430B1 (ko) | 장류의 제조방법 | |
KR101086848B1 (ko) | 멸치액젓의 부산물을 이용한 해물소스의 제조방법 | |
KR100839756B1 (ko) | 게장육이 첨가된 삼겹살제조방법 | |
CN106174570A (zh) | 一种利用泡菜水制作营养胶囊颗粒的方法 | |
KR20100076094A (ko) | 해조 간장 | |
KR20150009086A (ko) | 뽕잎 유효성분이 함유된 참게장 및 그 제조방법 | |
CN102415588A (zh) | 一种鲜活海参的处理方法 | |
KR100920675B1 (ko) | 우렁쉥이를 이용한 된장 제조 방법 및 이에 의해 제조된된장 | |
KR20150053652A (ko) | 멸치 잔사와 메주를 이용한 하나 어간장 및 하나 어된장 제조방법 및 이에 의해 제조된 하나 어간장 및 어된장 | |
KR101223760B1 (ko) | 기능성 액상소금 제조방법 | |
CN1743341A (zh) | 枸杞多糖的生产方法 | |
KR102266532B1 (ko) | 저염 알칼리 간장의 제조 방법 및 그 제조 방법에서 제조되는 돤장 | |
CN107156554A (zh) | 一种橄榄果汁的制作方法 | |
CN105105078B (zh) | 美鲜扇贝汁生产方法 | |
KR101283680B1 (ko) | 가공 액젓의 제조 방법 및 이를 이용한 간장 및 된장의 제조 방법 |
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 | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190809 |
|
WD01 | Invention patent application deemed withdrawn after publication |