CN110353248A - A kind of scallop powder processing method - Google Patents
A kind of scallop powder processing method Download PDFInfo
- Publication number
- CN110353248A CN110353248A CN201810253923.6A CN201810253923A CN110353248A CN 110353248 A CN110353248 A CN 110353248A CN 201810253923 A CN201810253923 A CN 201810253923A CN 110353248 A CN110353248 A CN 110353248A
- Authority
- CN
- China
- Prior art keywords
- shellfish
- enzymolysis liquid
- processing method
- powder processing
- 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
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
- A23L27/20—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
A kind of scallop powder processing method includes the following steps: 1) raw material selection and pretreatment, takes fresh shellfish, take meat after the boiling of clean shellfish；2) raw material configures, and the shellfish meat cleaned up is dried, and grinding crushes, and powder is made；3) powder is configured to solution, while adds complex enzyme, adjust pH value；4) solution heating enzymatic hydrolysis；5) enzymolysis liquid is boiled；It is cooled to room temperature；Standing or centrifugal treating, take supernatant；6) enzymolysis liquid peculiar smell is taken off；7) it compounds: the glucose of 1-6% and the xylose of 0.5-2% being added in the fermentation liquid after enzyme deactivation, stirs evenly；Obtained mixed liquor is concentrated；8) it is spray-dried: the spray-dried device of the enzymolysis liquid for sloughing peculiar smell is sprayed into powdery.The processing method is chosen fresh complete shellfish and is processed, preferred raw material, remains the effective component and flavour of shellfish, manufactured shellfish powder tasty mouthfeel, and sea food flavor is strong.
Description
Technical field
This application involves a kind of scallop powder processing methods.
Background technique
It include active peptides, unsaturated fatty acid, taurine and trace elements of selenium, calcium etc., tool in shellfish nutritional ingredient
There are the different physiological roles such as anti-aging, antitumor and reducing blood lipid.Natural seafood condiment has the flavour of natural shellfish, taste
Road is delicious, and mouthfeel is dense, is rich in amino nitrogen and polypeptide.Natural seafood condiment both can be processed into these base-materials of flavouring base-material
Can make Seasoning Ingredients use directly to instant noodles factory and Spice Factory after drying, can also it is formulated after, be processed into various powderies,
Granular, the serial flavouring of paste is alternatively arranged as Raw material processing into seafood taste series leisure typical local food.
In the prior art, the Chinese patent application of Publication No. CN1325646A discloses a kind of entitled " multi-enzyme method life
The technique for producing fish and shellfish seafood condiment " is mainly raw material using low value deep-sea fish, Mussels, multi-enzyme method is taken to manufacture seafood
Seasoning, product are mainly milt and mussel sauce, the production technology of milt be using a kind of delicious meat snake grey mullet meat with
After broken, homogenate alkali protease, neutral enzymatic and food flavor enzyme multi-enzymatic hydrolysis is added, hydrolyzate is through spraying in the mixing of 1: 1 ratio of water
The dry obtained mixed fish soluble meal of mist.Publication No. CN102578521A discloses a kind of scallop skirt seafood sauce and preparation method thereof,
The invention extracts nutritional ingredients and the flavor substance such as amino acid of rich content in scallop edge, method letter by fermentation enzyme digestion reaction
Single easy, reaction condition is mild, in conjunction with high-temperature short-time sterilization, has contained the destruction of scallop edge nutritional ingredient to the greatest extent, makes
Standby scallop skirt seafood sauce nutritive value with higher and good health-care efficacy.Publication No. CN1389151A is disclosed
A kind of entitled " a kind of research of leftover bits and pieces seafood condiment ", using fresh fish, shellfish, shrimps processed food leftover bits and pieces,
Seafood condiment, technique are produced using enzymatic hydrolysis are as follows: fresh fishery technology is purified, is cleaned, protease is added
It is digested with food flavor enzyme, seafood condiment is made through drying process in enzymolysis liquid.Publication No. CN102362679 A discloses a kind of sea
Fresh soup stock, the material comprising following parts by weight: 1-3, peeled shrimp, 1-3 parts of carrot, 2-4 parts of onion, 2-4 parts of crab meat stick, squid
1-3 parts, 1.5 parts of caraway, 1.1 parts of salt, 0.2 part of shrimp monosodium glutamate, 0.5 part of chickens' extract, 4 parts of egg, 0.05 part of pepper, cornstarch
0.7 part, 0.8 part of seafood extract, 0.2 part of dried scallop extract, 0.2 part of ginger, 0.16 part of hydrolyzed vegetable protein matter, glucose
0.5 part, 0.9 part of maltodextrin, which further includes 0.03 part of perilla herb oil.
It is raw material that the above inventive technique, which mainly utilizes shellfish, fishes and shrimps leftover bits and pieces, and raw material is without broken and homogenate, enzymatic hydrolysis
Effect is incomplete, and time-consuming, and product special flavour is poor；Or raw material is not digested, spray dried products flavor components cannot be completely molten
Out, product special flavour is poor, and water-soluble and stability is bad.There is also following defects simultaneously, and enzymolysis process is complicated, and time-consuming, cost
High the drying of product, technology of the package lack simultaneously, cause the delicate flavour holding time short.
Summary of the invention
It is fresh and fresh-keeping to select fresh raw material as far as possible, mentioning in process, while in the packaging process of product to the greatest extent
Amount remains delicate flavour, provides a kind of scallop powder processing method.
A kind of scallop powder processing method, includes the following steps:
1) raw material selection and pretreatment
Fresh shellfish is taken, Sha Houyong clear water is spat and cleans, take meat after clean shellfish boiling；Shellfish meat cleans again, uses jet stream
The cleaning of formula cleaning machine, while washing by rubbing with the hands and stirring, silt therein is cleaned in guarantee；
2) raw material configures
The shellfish meat cleaned up is dried, grinding crushes, and powder is made；
3) powder is configured to solution, the adding proportion of the powder and water is 1:2-5, while adding complex enzyme, is adjusted
PH value is 6.8-8, is stirred evenly；The complex enzyme is protease, and the amount that every liter of solution doses complex enzyme is 0.1-1g；
4) solution that step 3) obtains is heated to 40-50 degree, ultrasound-assisted enzymolysis 3- under the conditions of 40~50 DEG C of temperature
After 5h, enzymolysis liquid is obtained after reaction；
5) enzymolysis liquid that step 4) obtains is boiled, continues 3-5 minutes；It is cooled to room temperature；Standing or centrifugal treating, take supernatant
Liquid；
6) enzymolysis liquid peculiar smell is taken off；
It is added that is, using enzymolysis liquid weight as radix into enzymolysis liquid with the peculiar smell of dextrin, glucose and citric acid removing enzymolysis liquid
1% ~ 2% β-cyclodextrin boils 4 ~ 8min, then be added 0.2 ~ 0.4% glucose, 0.08 ~ 0.1% citric acid in 90 DEG C ~
100 DEG C of heat preservation 30min；Or embedding enzymolysis liquid peculiar smell with dextrin, i.e., β-cyclodextrin that 4% ~ 6% is added into enzymolysis liquid is gone forward side by side
Row homogeneous；
7) it compounds: the glucose of 1-6% and the xylose of 0.5-2% being added in the fermentation liquid after enzyme deactivation, stirs evenly；It will obtain
Mixed liquor concentration；
8) it is spray-dried: the spray-dried device of the enzymolysis liquid for sloughing peculiar smell is sprayed into powdery, can also be in paste by vacuum concentration
It is above-mentioned than being mass ratio or mass percent with percentage or at graininess seasoning after being granulated.
The shellfish is one of clam, scallop, razor clam or a variety of.
The grinding, pulverising step, so that below shellfish meat to 280 mesh.
The protease of the step 3) addition is papain, bromelain.
The step 7) concentration process are as follows: the strainer filtering of 200 mesh of mixed liquor, then by filtrate 45-75 DEG C of temperature,
Vacuum degree is the 1/2-1/4 that original volume is concentrated under 0.098MPa.
It further include packaging step, i.e., the powdered or graininess seasoning inflated with nitrogen obtained step 8) is packed, and is then killed
Bacterium.It is cooling after water removal in 100 DEG C of sterilizations 5~8min, 110 DEG C of sterilizations 30~40min, 117 DEG C of 10~15min of sterilization, at 4 DEG C
Curing 7~15 days.
The invention has the following advantages:
1, it chooses fresh complete shellfish to be processed, preferred raw material remains the effective component and flavour of shellfish, is made
Shellfish powder tasty mouthfeel, sea food flavor is strong.
2, crushing technology is used, directly shellfish is crushed, increases its contact area with enzyme preparation, improves enzymatic hydrolysis
The speed of reaction saves the dosage of enzyme.
3, glucose and xylose is added, good carbon source and nitrogen source can be provided for microbial fermentation, are not in micro- life
Object consumes the phenomenon that taste compound.
4, sodium content is low in product, and flavor peptide and delicious amino acid content are higher.
5, fresh-keeping for a long time delicate flavour can not be reduced after product packaging.
Specific embodiment
Embodiment one
A kind of scallop powder processing method, includes the following steps:
1) raw material selection and pretreatment
Fresh shellfish is taken, Sha Houyong clear water is spat and cleans, take meat after clean shellfish boiling；Shellfish meat cleans again, uses jet stream
The cleaning of formula cleaning machine, while washing by rubbing with the hands and stirring, silt therein is cleaned in guarantee；
2) raw material configures
The shellfish meat cleaned up is dried, grinding crushes, and powder is made；
3) powder is configured to solution, the adding proportion of the powder and water is 1:2-5, while adding complex enzyme, is adjusted
PH value is 6.8-8, is stirred evenly；The complex enzyme is protease, and the amount that every liter of solution doses complex enzyme is 0.1-1g；
4) solution that step 3) obtains is heated to 40-50 degree, ultrasound-assisted enzymolysis 3- under the conditions of 40~50 DEG C of temperature
After 5h, enzymolysis liquid is obtained after reaction；
5) enzymolysis liquid that step 4) obtains is boiled, continues 3-5 minutes；It is cooled to room temperature；Standing or centrifugal treating, take supernatant
Liquid；
6) enzymolysis liquid peculiar smell is taken off；
It is added that is, using enzymolysis liquid weight as radix into enzymolysis liquid with the peculiar smell of dextrin, glucose and citric acid removing enzymolysis liquid
1% ~ 2% β-cyclodextrin boils 4 ~ 8min, then be added 0.2 ~ 0.4% glucose, 0.08 ~ 0.1% citric acid in 90 DEG C ~
100 DEG C of heat preservation 30min；Or embedding enzymolysis liquid peculiar smell with dextrin, i.e., β-cyclodextrin that 4% ~ 6% is added into enzymolysis liquid is gone forward side by side
Row homogeneous；
7) it compounds: the glucose of 1-6% and the xylose of 0.5-2% being added in the fermentation liquid after enzyme deactivation, stirs evenly；It will obtain
Mixed liquor concentration；
8) it is spray-dried: the spray-dried device of the enzymolysis liquid for sloughing peculiar smell is sprayed into powdery, can also be in paste by vacuum concentration
It is above-mentioned than being mass ratio or mass percent with percentage or at graininess seasoning after being granulated.
The shellfish is one of clam, scallop, razor clam or a variety of.
The grinding, pulverising step, so that below shellfish meat to 280 mesh.
The protease of the step 3) addition is papain, bromelain.
The step 7) concentration process are as follows: the strainer filtering of 200 mesh of mixed liquor, then by filtrate 45-75 DEG C of temperature,
Vacuum degree is the 1/2-1/4 that original volume is concentrated under 0.098MPa.
It further include packaging step, i.e., the powdered or graininess seasoning inflated with nitrogen obtained step 8) is packed, and is then killed
Bacterium.
Embodiment two
A kind of scallop powder processing method, includes the following steps:
1) raw material selection and pretreatment
Fresh shellfish is taken, Sha Houyong clear water is spat and cleans, take meat after clean shellfish boiling；Shellfish meat cleans again, uses jet stream
The cleaning of formula cleaning machine, while washing by rubbing with the hands and stirring, silt therein is cleaned in guarantee；
2) raw material configures
The shellfish meat cleaned up is dried, grinding crushes, and powder is made；
3) powder is configured to solution, the adding proportion of the powder and water is 1:2-3, while adding complex enzyme, is adjusted
PH value is 6.8-8, is stirred evenly；
4) solution that step 3) obtains is heated to 50 degree, under the conditions of 50 degree of temperature after ultrasound-assisted enzymolysis 3-5h, instead
Should after obtain enzymolysis liquid；
5) enzymolysis liquid that step 4) obtains is boiled, continues 3-5 minutes；It is cooled to room temperature；Standing or centrifugal treating, take supernatant
Liquid；
6) enzymolysis liquid peculiar smell is taken off；
It is added that is, using enzymolysis liquid weight as radix into enzymolysis liquid with the peculiar smell of dextrin, glucose and citric acid removing enzymolysis liquid
1% ~ 2% β-cyclodextrin boils 4 ~ 8min, then be added 0.2 ~ 0.4% glucose, 0.08 ~ 0.1% citric acid in 90 DEG C ~
100 DEG C of heat preservation 30min；Or embedding enzymolysis liquid peculiar smell with dextrin, i.e., β-cyclodextrin that 4% ~ 6% is added into enzymolysis liquid is gone forward side by side
Row homogeneous；
7) it compounds: the glucose of 1-6% and the xylose of 0.5-2% being added in the fermentation liquid after enzyme deactivation, stirs evenly；It will obtain
Mixed liquor concentration；
8) it is spray-dried: the spray-dried device of the enzymolysis liquid for sloughing peculiar smell is sprayed into powdery, can also be in paste by vacuum concentration
It is above-mentioned than being mass ratio or mass percent with percentage or at graininess seasoning after being granulated.
The shellfish is one of clam, scallop, razor clam or a variety of.
The grinding, pulverising step, so that below shellfish meat to 280 mesh.
The protease of the step 3) addition is papain, bromelain.
The step 7) concentration process are as follows: the strainer filtering of 200 mesh of mixed liquor, then by filtrate 45-75 DEG C of temperature,
Vacuum degree is the 1/2-1/4 that original volume is concentrated under 0.098MPa.
It further include packaging step, i.e., the powdered or graininess seasoning inflated with nitrogen obtained step 8) is packed, and is then killed
Bacterium.
The sterilisation step include: in 100 DEG C of sterilization 5~8min, 110 DEG C of 30~40min of sterilization, 117 DEG C of sterilizations 10~
15min, it is cooling after water removal, it is cured 7~15 days at 4 DEG C.
Embodiment three
A kind of scallop powder processing method, includes the following steps:
1) raw material selection and pretreatment
Fresh shellfish is taken, Sha Houyong clear water is spat and cleans, take meat after clean shellfish boiling；Shellfish meat cleans again, uses jet stream
The cleaning of formula cleaning machine, while washing by rubbing with the hands and stirring, silt therein is cleaned in guarantee；
2) raw material configures
The shellfish meat cleaned up is dried, grinding crushes, and powder is made；
3) powder is configured to solution, the adding proportion of the powder and water is 1:2-5, while adding complex enzyme, is adjusted
PH value is 6.8-8, is stirred evenly；The complex enzyme is protease, and the amount that every liter of solution doses complex enzyme is 0.1-1g；
4) solution that step 3) obtains is heated to 40-50 degree, ultrasound-assisted enzymolysis 3- under the conditions of 40~50 DEG C of temperature
After 5h, enzymolysis liquid is obtained after reaction；
5) enzymolysis liquid that step 4) obtains is boiled, continues 3-5 minutes；It is cooled to room temperature；Standing or centrifugal treating, take supernatant
Liquid；
6) enzymolysis liquid peculiar smell is taken off；
It is added that is, using enzymolysis liquid weight as radix into enzymolysis liquid with the peculiar smell of dextrin, glucose and citric acid removing enzymolysis liquid
1% β-cyclodextrin boils 4 ~ 8min, 0.2 glucose is then added, 0.08% citric acid is kept the temperature in 90 DEG C ~ 100 DEG C
30min；Or enzymolysis liquid peculiar smell is embedded with dextrin, i.e., 4% ~ 6% β-cyclodextrin is added into enzymolysis liquid and carries out homogeneous；
7) it compounds: the glucose of 1-6% and the xylose of 0.5-2% being added in the fermentation liquid after enzyme deactivation, stirs evenly；It will obtain
Mixed liquor concentration；
8) it is spray-dried: the spray-dried device of the enzymolysis liquid for sloughing peculiar smell is sprayed into powdery, can also be in paste by vacuum concentration
It is above-mentioned than being mass ratio or mass percent with percentage or at graininess seasoning after being granulated.
The shellfish is one of clam, scallop, razor clam or a variety of.
The grinding, pulverising step, so that below shellfish meat to 280 mesh.
The protease of the step 3) addition is papain, bromelain.
The step 7) concentration process are as follows: the strainer filtering of 200 mesh of mixed liquor, then by filtrate 45-75 DEG C of temperature,
Vacuum degree is the 1/2-1/4 that original volume is concentrated under 0.098MPa.
It further include packaging step, i.e., the powdered or graininess seasoning inflated with nitrogen obtained step 8) is packed, and is then killed
Bacterium.
Example IV
A kind of scallop powder processing method, includes the following steps:
1) raw material selection and pretreatment
Fresh shellfish is taken, Sha Houyong clear water is spat and cleans, take meat after clean shellfish boiling；Shellfish meat cleans again, uses jet stream
The cleaning of formula cleaning machine, while washing by rubbing with the hands and stirring, silt therein is cleaned in guarantee；
2) raw material configures
The shellfish meat cleaned up is dried, grinding crushes, and powder is made；
3) powder is configured to solution, the adding proportion of the powder and water is 1:2-5, while adding complex enzyme, is adjusted
PH value is 6.8-8, is stirred evenly；The complex enzyme is protease, and the amount that every liter of solution doses complex enzyme is 0.1-1g；
4) solution that step 3) obtains is heated to 40-50 degree, ultrasound-assisted enzymolysis 3- under the conditions of 40~50 DEG C of temperature
After 5h, enzymolysis liquid is obtained after reaction；
5) enzymolysis liquid that step 4) obtains is boiled, continues 3-5 minutes；It is cooled to room temperature；Standing or centrifugal treating, take supernatant
Liquid；
6) enzymolysis liquid peculiar smell is taken off；
It is added that is, using enzymolysis liquid weight as radix into enzymolysis liquid with the peculiar smell of dextrin, glucose and citric acid removing enzymolysis liquid
2% β-cyclodextrin boils 4 ~ 8min, 0.2% glucose is then added, 0.08% citric acid is kept the temperature in 90 DEG C ~ 100 DEG C
30min；Or enzymolysis liquid peculiar smell is embedded with dextrin, i.e., 4% β-cyclodextrin is added into enzymolysis liquid and carries out homogeneous；
7) it compounds: the glucose of 1-6% and the xylose of 0.5-2% being added in the fermentation liquid after enzyme deactivation, stirs evenly；It will obtain
Mixed liquor concentration；
8) it is spray-dried: the spray-dried device of the enzymolysis liquid for sloughing peculiar smell is sprayed into powdery, can also be in paste by vacuum concentration
It is above-mentioned than being mass ratio or mass percent with percentage or at graininess seasoning after being granulated.
The shellfish is one of clam, scallop, razor clam or a variety of.
The grinding, pulverising step, so that below shellfish meat to 280 mesh.
The protease of the step 3) addition is papain, bromelain.
The step 7) concentration process are as follows: the strainer filtering of 200 mesh of mixed liquor, then by filtrate 45-75 DEG C of temperature,
Vacuum degree is the 1/2-1/4 that original volume is concentrated under 0.098MPa.
It further include packaging step, i.e., the powdered or graininess seasoning inflated with nitrogen obtained step 8) is packed, and is then killed
Bacterium.
Above-described embodiment is typical case of the invention.It should be appreciated that the specific embodiments described herein only to
The description and interpretation present invention, is not intended to limit the present invention.It is any not depart from present inventive concept and fall into claims protection
The improvement or replacement of range are within the scope of the invention, and are not exposed to the limitation of embodiment and the case.
Claims (8)
1. a kind of scallop powder processing method, it is characterized in that: including the following steps:
1) raw material selection and pretreatment
Fresh shellfish is taken, Sha Houyong clear water is spat and cleans, take meat after clean shellfish boiling；Shellfish meat cleans again, uses jet stream
The cleaning of formula cleaning machine, while washing by rubbing with the hands and stirring, silt therein is cleaned in guarantee；
2) raw material configures
The shellfish meat cleaned up is dried, grinding crushes, and powder is made；
3) powder is configured to solution, the adding proportion of the powder and water is 1:2-5, while adding complex enzyme, is adjusted
PH value is 6.8-8, is stirred evenly；The complex enzyme is protease, and the amount that every liter of solution doses complex enzyme is 0.1-1g；
4) solution that step 3) obtains is heated to 40-50 degree, ultrasound-assisted enzymolysis 3- under the conditions of 40~50 DEG C of temperature
After 5h, enzymolysis liquid is obtained after reaction；
5) enzymolysis liquid that step 4) obtains is boiled, continues 3-5 minutes；It is cooled to room temperature；Standing or centrifugal treating, take supernatant
Liquid；
6) enzymolysis liquid peculiar smell is taken off；
It is added that is, using enzymolysis liquid weight as radix into enzymolysis liquid with the peculiar smell of dextrin, glucose and citric acid removing enzymolysis liquid
1% ~ 2% β-cyclodextrin boils 4 ~ 8min, then be added 0.2 ~ 0.4% glucose, 0.08 ~ 0.1% citric acid in 90 DEG C ~
100 DEG C of heat preservation 30min；Or embedding enzymolysis liquid peculiar smell with dextrin, i.e., β-cyclodextrin that 4% ~ 6% is added into enzymolysis liquid is gone forward side by side
Row homogeneous；
7) it compounds: the glucose of 1-6% and the xylose of 0.5-2% being added in the fermentation liquid after enzyme deactivation, stirs evenly；It will obtain
Mixed liquor concentration；
8) it is spray-dried: the spray-dried device of the enzymolysis liquid for sloughing peculiar smell is sprayed into powdery, it is above-mentioned than being quality with percentage
Than or mass percent.
2. a kind of scallop powder processing method as described in claim 1, it is characterized in that: the shellfish is clam, scallop, in razor clam
It is one or more.
3. a kind of scallop powder processing method as described in claim 1, it is characterized in that: the grinding, pulverising step, so that shellfish
Below meat to 280 mesh.
4. a kind of scallop powder processing method as claimed in claim 2 or claim 3, it is characterized in that: the protease of the step 3) addition
For papain, bromelain.
5. a kind of scallop powder processing method as claimed in claim 4, it is characterized in that: the step 7) concentration process are as follows: mixing
Then filtrate is concentrated to original volume in the case where 45-75 DEG C of temperature, vacuum degree is 0.098MPa by the strainer filtering of 200 mesh of liquid
1/2-1/4.
6. a kind of scallop powder processing method as described in claim 1, it is characterized in that: the step 8) is in cream by vacuum concentration
At graininess seasoning after shape or granulation.
7. a kind of scallop powder processing method as claimed in claim 6, it is characterized in that: further including packaging step, i.e., by step 8)
The powdered or graininess seasoning inflated with nitrogen packaging obtained, is then sterilized.
8. a kind of scallop powder processing method as claimed in claim 7, it is characterized in that: the sterilisation step are as follows: sterilized at 100 DEG C
5~8min, 110 DEG C of sterilizations 30~40min, 117 DEG C of 10~15min of sterilization, it is cooling after water removal, it is cured 7~15 days at 4 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810253923.6A CN110353248A (en) | 2018-03-26 | 2018-03-26 | A kind of scallop powder processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810253923.6A CN110353248A (en) | 2018-03-26 | 2018-03-26 | A kind of scallop powder processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110353248A true CN110353248A (en) | 2019-10-22 |
Family
ID=68213047
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810253923.6A Pending CN110353248A (en) | 2018-03-26 | 2018-03-26 | A kind of scallop powder processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110353248A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115708574A (en) * | 2022-10-14 | 2023-02-24 | 浙江顶味食品有限公司 | Preparation process for producing compound seasoning by utilizing seafood |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756155A (en) * | 2009-12-25 | 2010-06-30 | 河北农业大学 | Seafood condiment and spray drying method thereof |
| CN102090609A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Preparation method of scallop seasoning essence |
| CN103610159A (en) * | 2013-11-29 | 2014-03-05 | 渤海大学 | Composite seafood soup blend and preparation method thereof |
| CN103976338A (en) * | 2014-05-29 | 2014-08-13 | 赵祥忠 | Method for producing low-sodium seafood compound condiment |
| CN104686986A (en) * | 2015-03-24 | 2015-06-10 | 于政友 | Seafood compound seasoning and production process thereof |
| CN206423499U (en) * | 2016-11-23 | 2017-08-22 | 大连凯林生物科技有限公司 | A kind of fresh shellfish device for processing seasonings |
-
2018
- 2018-03-26 CN CN201810253923.6A patent/CN110353248A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756155A (en) * | 2009-12-25 | 2010-06-30 | 河北农业大学 | Seafood condiment and spray drying method thereof |
| CN102090609A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Preparation method of scallop seasoning essence |
| CN103610159A (en) * | 2013-11-29 | 2014-03-05 | 渤海大学 | Composite seafood soup blend and preparation method thereof |
| CN103976338A (en) * | 2014-05-29 | 2014-08-13 | 赵祥忠 | Method for producing low-sodium seafood compound condiment |
| CN104686986A (en) * | 2015-03-24 | 2015-06-10 | 于政友 | Seafood compound seasoning and production process thereof |
| CN206423499U (en) * | 2016-11-23 | 2017-08-22 | 大连凯林生物科技有限公司 | A kind of fresh shellfish device for processing seasonings |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115708574A (en) * | 2022-10-14 | 2023-02-24 | 浙江顶味食品有限公司 | Preparation process for producing compound seasoning by utilizing seafood |
| CN115708574B (en) * | 2022-10-14 | 2023-06-23 | 浙江顶味食品有限公司 | Preparation process for producing composite seasoning by using seafood |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105495531B (en) | A kind of krill delicate flavour sauce based on Maillard reaction and preparation method thereof | |
| CN102258186B (en) | Preparation method of bone condiment | |
| CN101524163B (en) | Method for processing and seasoning prawn products by fully utilizing prawns | |
| CN102648760A (en) | Formula of seafood seasoning | |
| EP3407737B1 (en) | A process for preparing fish bone powder | |
| CN102090609A (en) | Preparation method of scallop seasoning essence | |
| KR100729255B1 (en) | A manufacturing process of marine products'flavor | |
| US20170099865A1 (en) | Method for Enhancing Sauce Flavor | |
| CN101455324B (en) | Preparation method of hard clam seafood flavoring peptides and products thereof | |
| RU2498635C2 (en) | Hydrolysate preparation method | |
| KR100377541B1 (en) | Manufacturing Method for Oyster Sauce | |
| CN106798303A (en) | The preparation method of shrimp paste | |
| CN110353248A (en) | A kind of scallop powder processing method | |
| US7297512B2 (en) | Method for producing amino acid components by enzymatic hydrolysis of fish egg skin | |
| CN107259474B (en) | Preparation method of lemon spicy crab juice | |
| KR20160030603A (en) | Using proteolytic enzyme extracted marsh clam extract, and manufacturing method thereof | |
| CN107373594A (en) | A kind of preparation method of fish and shellfish seafood seasoned food | |
| KR100369624B1 (en) | Method of shellfish processing gravy from marine products | |
| CN105876726A (en) | Natural shrimp flavored seafood paste and preparation method thereof | |
| CN101617836A (en) | Production method of natural yellow croaker meal | |
| CN107319486B (en) | Fish roe solid soy sauce and processing method thereof | |
| KR100753761B1 (en) | Short-necked clam paste | |
| JP2000060496A (en) | Production of fish bone powder | |
| Yin et al. | Comprehensive review: by-products from surimi production and better utilization | |
| CN107173667B (en) | Preparation method of paste mixed with rice and crab |
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: 20191022 |
|
| WD01 | Invention patent application deemed withdrawn after publication |