CN111436585B - Method for extracting and preparing flavor enhancer from seafood cooking liquor - Google Patents
Method for extracting and preparing flavor enhancer from seafood cooking liquor Download PDFInfo
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- CN111436585B CN111436585B CN202010291935.5A CN202010291935A CN111436585B CN 111436585 B CN111436585 B CN 111436585B CN 202010291935 A CN202010291935 A CN 202010291935A CN 111436585 B CN111436585 B CN 111436585B
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- 238000010411 cooking Methods 0.000 title claims abstract description 47
- 235000019264 food flavour enhancer Nutrition 0.000 title claims abstract description 45
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- 238000000034 method Methods 0.000 title claims abstract description 24
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 191
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- 238000011084 recovery Methods 0.000 claims description 26
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- 239000000047 product Substances 0.000 claims description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
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- 238000007254 oxidation reaction Methods 0.000 claims description 8
- 238000005496 tempering Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
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- 235000016425 Arthrospira platensis Nutrition 0.000 claims description 6
- 240000002900 Arthrospira platensis Species 0.000 claims description 6
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 6
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims description 6
- 229940082787 spirulina Drugs 0.000 claims description 6
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- 239000005913 Maltodextrin Substances 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 229940035034 maltodextrin Drugs 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 3
- 241000234314 Zingiber Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 claims description 3
- 229920006351 engineering plastic Polymers 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000000391 magnesium silicate Substances 0.000 claims description 3
- 229910052919 magnesium silicate Inorganic materials 0.000 claims description 3
- 235000019792 magnesium silicate Nutrition 0.000 claims description 3
- 235000019359 magnesium stearate Nutrition 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000005453 pelletization Methods 0.000 claims description 3
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- 229940075579 propyl gallate Drugs 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
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- 239000008107 starch Substances 0.000 claims description 3
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 3
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 3
- PLKYGPRDCKGEJH-UHFFFAOYSA-N azane;2-hydroxypropane-1,2,3-tricarboxylic acid;iron Chemical compound N.[Fe].OC(=O)CC(O)(C(O)=O)CC(O)=O PLKYGPRDCKGEJH-UHFFFAOYSA-N 0.000 claims 1
- HCWCAKKEBCNQJP-UHFFFAOYSA-N magnesium orthosilicate Chemical compound [Mg+2].[Mg+2].[O-][Si]([O-])([O-])[O-] HCWCAKKEBCNQJP-UHFFFAOYSA-N 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 17
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 238000012423 maintenance Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract description 2
- 235000013355 food flavoring agent Nutrition 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 description 5
- 238000007599 discharging Methods 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 241000238557 Decapoda Species 0.000 description 3
- 238000009434 installation Methods 0.000 description 3
- 230000001681 protective effect Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000114726 Acetes Species 0.000 description 2
- FRHBOQMZUOWXQL-UHFFFAOYSA-L ammonium ferric citrate Chemical compound [NH4+].[Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FRHBOQMZUOWXQL-UHFFFAOYSA-L 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 238000005469 granulation Methods 0.000 description 2
- 230000003179 granulation Effects 0.000 description 2
- 239000004313 iron ammonium citrate Substances 0.000 description 2
- 235000000011 iron ammonium citrate Nutrition 0.000 description 2
- 230000000670 limiting effect Effects 0.000 description 2
- ZADYMNAVLSWLEQ-UHFFFAOYSA-N magnesium;oxygen(2-);silicon(4+) Chemical compound [O-2].[O-2].[O-2].[Mg+2].[Si+4] ZADYMNAVLSWLEQ-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 239000004097 EU approved flavor enhancer Substances 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 238000012840 feeding operation Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to the technical field of seasonings, and particularly relates to a method for preparing a flavoring agent by extracting seafood cooking liquor. The invention prepares the flavor enhancer product by firstly preparing the fresh cooking liquor extract, then mixing to obtain the flavor enhancer base stock and finally granulating, and ensures the anti-oxidation effect in the stirring process by a nitrogen protection type stirring kettle. The invention has the advantages of simple and effective preparation process, good use effect of the flavor enhancer, obvious fresh-improving effect, stable and reasonable structure of the nitrogen-protected stirring kettle, convenient assembly, disassembly and maintenance, scientific and efficient nitrogen inlet and outlet use method, low nitrogen consumption, no influence on basic stirring function, and good comprehensive, thorough and anti-oxidation effect.
Description
Technical Field
The invention belongs to the technical field of seasonings, and particularly relates to a method for preparing a flavoring agent by extracting seafood cooking liquor.
Background
The seafood cooking liquor refers to the whole mixed liquor obtained by cooking and crushing fish, shrimp and seafood, and is generally added into a raw material system of the flavor enhancer in a manner of concentrating an extract after further treatment so as to be used for preparing the flavor enhancer product finally. On the other hand, the flavor enhancer prepared by the seafood cooking liquid extract is different from simple monosodium glutamate flavor enhancers, and has the problems of easy oxidation and easy caking, so that a novel seafood cooking liquid flavor enhancer with good oxidation resistance effect and difficult caking is urgently needed in the market.
In addition, due to the characteristic that the seafood cooking liquid extract is easy to oxidize, the existing open type stirring equipment is not suitable for mixing and stirring the flavor enhancer raw material, so that a specific stirring equipment capable of reducing the oxidation degree of the seafood cooking liquid extract is urgently needed in the market.
The patent publication No. CN 103053978A, Chinese invention patent with publication No. 2013.04.24 discloses a acete chinensis cooking liquor seafood seasoning, which is compounded by the following components in percentage by mass: 70-80% of a freshwater shrimp cooking liquor extract, 5-10% of salt, 3-5% of monosodium glutamate and white sugar, 1-3% of chicken powder, 3-5% of lecithin powder, 0.1-0.3% of thyme powder, 0.2-0.5% of scallop extract, 3-5% of maltodextrin and 0.01-0.1% of flavour nucleotide disodium.
However, the freshwater shrimp cooking liquor seafood seasoning in the invention patent has the problem of easy oxidation.
The patent publication No. 106540586A, Chinese patent application publication No. 2017.03.29 discloses an anti-oxidation stirring device, which comprises a pot body and a driving shaft inserted into the pot body, wherein the driving shaft is connected with a power output end of a motor; a plurality of first fins which are uniformly distributed on the circumferential direction of the driving shaft and used for stirring are fixed on the driving shaft, a driving gear is fixed on the driving shaft, the driving gear is meshed with a driven gear, the driven gear is fixed on a driven shaft, and the bottom end of the driven shaft is installed in an installation seat at the bottom of a pot body; and a plurality of second fins which are uniformly distributed on the circumferential direction of the driven shaft and used for stirring are fixed on the driven shaft.
However, the anti-oxidation stirring device in the patent of the invention has the problem of incomplete anti-oxidation effect.
Disclosure of Invention
The invention aims to provide a method for preparing a flavor enhancer by extracting seafood cooking liquor, which can prepare a flavor enhancer product by firstly preparing a fresh cooking liquor extract, then mixing to obtain a flavor enhancer base stock, and finally granulating, and ensures the anti-oxidation effect in the stirring process by a nitrogen protection type stirring kettle. The invention has the advantages of simple and effective preparation process, good use effect of the flavor enhancer, obvious fresh-improving effect, stable and reasonable structure of the nitrogen-protected stirring kettle, convenient assembly, disassembly and maintenance, scientific and efficient nitrogen inlet and outlet use method, low nitrogen consumption, no influence on basic stirring function, and good comprehensive, thorough and anti-oxidation effect.
The technical scheme adopted by the invention for solving the problems is as follows: a method for preparing a flavor enhancer by extracting seafood cooking liquor sequentially comprises the following steps:
s1, concentrating the seafood cooking liquor to obtain a seafood cooking liquor extract;
s2, mixing and stirring the seafood cooking liquor extract, spirulina powder, malt flour, white granulated sugar, monosodium glutamate, an antioxidant and an anticaking agent in a nitrogen protection type stirring kettle to obtain a flavor enhancer base material;
and S3, granulating and drying the flavor enhancer base material to obtain the final flavor enhancer product.
The further preferred technical scheme is as follows: in the step S1, the seafood cooking liquor is firstly sieved by a sieve of 80-120 meshes to obtain filtrate, then the filtrate is subjected to hollow concentration at the temperature of 60-70 ℃ until the solid content is 10-15% to obtain concentrated liquor, and finally the concentrated liquor is subjected to tempering and sterilization to obtain the final seafood cooking liquor extract, wherein the tempering agent comprises starch, ginger juice and maltodextrin, and the sterilization temperature is 60-70 ℃.
The further preferable technical scheme is that in the step S2, the flavor enhancer base material comprises the following components by weight: 50-55 parts of seafood cooking liquor extract, 5-8 parts of spirulina powder, 6-8 parts of malt flour, 1-9 parts of white granulated sugar, 5-7 parts of monosodium glutamate, 0.5-1.2 parts of antioxidant and 0.1-0.3 part of anticaking agent.
The further preferred technical scheme is as follows: in step S2, the antioxidant is any one or more of butyl hydroxy anisole, tert-butyl hydroquinone and propyl gallate; the anticaking agent is any one or a mixture of magnesium silicate, ammonium ferric citrate or magnesium stearate.
The further preferred technical scheme is as follows: in step S3, the final flavor enhancer product is pelletized by a double-screw extruder, the screw rotation speed is 40-50r/min, the pelletizing temperature is 120-160 ℃, and the subsequent drying temperature is 65-75 ℃.
The further preferred technical scheme is as follows: the nitrogen protection type stirring kettle comprises a kettle body, a nitrogen inlet pipe, an air discharge pipe, a nitrogen recovery bag, a nitrogen discharge pipe and an exhaust ring unit, wherein the nitrogen inlet pipe and the air discharge pipe are arranged on the kettle body and used for filling nitrogen inwards, the nitrogen recovery pipe is arranged on the kettle body, the nitrogen recovery bag is arranged on the nitrogen recovery pipe, the nitrogen discharge pipe is arranged on the nitrogen recovery pipe, and the exhaust ring unit is arranged on the top surface in the kettle body, is concentric with a stirring shaft hole, is connected with the nitrogen discharge pipe and discharges nitrogen outside the stirring shaft hole in a mode for maintaining rotation of the stirring shaft and sealing of nitrogen and preventing oxidation.
The further preferred technical scheme is as follows: the nitrogen inlet pipe is arranged at the lower end of the outer ring surface of the kettle body, the air discharge pipe and the nitrogen recovery pipe are arranged at the upper end of the outer ring surface of the kettle body, stop valves are arranged on the nitrogen inlet pipe, the air discharge pipe and the nitrogen recovery pipe, and a throttle valve is arranged on the nitrogen discharge pipe.
The further preferred technical scheme is as follows: the exhaust ring unit include with the torus that the (mixing) shaft cup jointed sets up the internal and vertical cross-section of torus is circular shape annular chamber way, follows the annular chamber says outwards to offer and is used for inserting the installation the ring body inlet duct of nitrogen gas discharge pipe, and follow the annular chamber says outwards to offer and is used for according to the slope to the direction the exhaust duct of discharge nitrogen gas in the (mixing) shaft opening.
The further preferred technical scheme is as follows: the (mixing) shaft trompil is equipped with about two rings and is the arc wall of hoop dislocation set, the embedding is equipped with and is used for supporting on the arc wall the ball of (mixing) shaft, the ring unit of exhausting still includes the block setting and is in porous spheroid on the inboard annular edge of exhaust duct to and one end is connected circle down is connected to porous spheroid, the other end the connection steel wire of ball, circle down still be equipped with on the ball through the soft silk area of upwards waving the mode in the discharge nitrogen gas air current in order to be used for sign discharge nitrogen gas velocity.
The further preferred technical scheme is as follows: the porous ball body is made of engineering plastics, the ball of the lower ring is tensioned in the arc-shaped groove by the connecting steel wire and is kept still, the connecting steel wire is connected with the porous ball body in a melting mode, an inner thread groove used for being in threaded connection with the connecting steel wire is formed in the ball of the lower ring, and the upper end of the connecting steel wire is a thread section.
The invention prepares the flavor enhancer product by firstly preparing the fresh cooking liquor extract, then mixing to obtain the flavor enhancer base stock and finally granulating, and ensures the anti-oxidation effect in the stirring process by a nitrogen protection type stirring kettle. The invention has the advantages of simple and effective preparation process, good use effect of the flavor enhancer, obvious fresh-improving effect, stable and reasonable structure of the nitrogen-protected stirring kettle, convenient assembly, disassembly and maintenance, scientific and efficient nitrogen inlet and outlet use method, low nitrogen consumption, no influence on basic stirring function, and good comprehensive, thorough and anti-oxidation effect.
Drawings
FIG. 1 is a schematic structural diagram of a nitrogen-protected stirred tank of the present invention.
FIG. 2 is a schematic view of the position structure of the stirring shaft opening and the exhaust ring unit in the present invention.
FIG. 3 is a schematic view of the use of the vent ring unit of the present invention.
FIG. 4 is a schematic view of the installation position of the connecting wire and the soft ribbon according to the present invention.
Detailed Description
The following description is merely exemplary of the present invention and is not intended to limit the scope of the invention.
Example (b): as shown in attached figures 1, 2, 3 and 4, the method for extracting and preparing the flavor enhancer from the seafood cooking liquor is characterized by sequentially comprising the following steps of:
s1, concentrating the seafood cooking liquor to obtain a seafood cooking liquor extract;
s2, mixing and stirring the seafood cooking liquor extract, spirulina powder, malt flour, white granulated sugar, monosodium glutamate, an antioxidant and an anticaking agent in a nitrogen protection type stirring kettle to obtain a flavor enhancer base material;
and S3, granulating and drying the flavor enhancer base material to obtain the final flavor enhancer product.
In the embodiment, the mixed cooking liquor of the acete chinensis, the cod and the squid is adopted as the seafood cooking liquor, and the prepared flavor enhancer is added when vegetables and meat are cooked, so that the seafood cooking liquor has the advantage of remarkable freshness improving effect.
In step S1, the seafood cooking liquor is firstly screened by a sieve of 80-120 meshes to obtain filtrate, then the filtrate is subjected to vacuum concentration at the temperature of 60-70 ℃ until the solid content is 10-15% to obtain concentrated solution, and finally the concentrated solution is subjected to tempering and sterilization to obtain the final seafood cooking liquor extract, wherein the tempering agent comprises starch, ginger juice and maltodextrin, and the sterilization temperature is 60-70 ℃.
In the embodiment, the seafood cooking liquor is obtained by cooking in the existing mode, hollow concentration is carried out in the existing concentration mode, the tempering process is the operation of standing after adding the tempering agent, and finally, the pasteurization method is adopted for sterilization and disinfection, and other operations are carried out in the existing mode.
In step S2, the flavor enhancer base includes the following components by weight: 50-55 parts of seafood cooking liquid extract, 5-8 parts of spirulina powder, 6-8 parts of malt powder, 1-9 parts of white granulated sugar, 5-7 parts of monosodium glutamate, 0.5-1.2 parts of antioxidant and 0.1-0.3 part of anticaking agent.
In step S2, the antioxidant is any one or more of butyl hydroxy anisole, tert-butyl hydroquinone and propyl gallate; the anticaking agent is any one or a mixture of magnesium silicate, ammonium ferric citrate or magnesium stearate.
In step S3, the final flavor enhancer product is pelletized by a double-screw extruder, the screw rotation speed is 40-50r/min, the pelletizing temperature is 120-160 ℃, and the subsequent drying temperature is 65-75 ℃.
In the embodiment, the twin-screw extrusion granulation operation can ensure that the final granular flavor enhancer has the advantages of relatively high structural strength and complete and reliable granular shape, and other operation indexes of granulation and drying are performed according to the existing mode.
The nitrogen protection type stirring kettle comprises a kettle body 1, a nitrogen inlet pipe 2 and an air discharge pipe 3 which are arranged on the kettle body 1 and used for filling nitrogen into the kettle body, a nitrogen recovery pipe 4 arranged on the kettle body 1, a nitrogen recovery bag 5 arranged on the nitrogen recovery pipe 4, a nitrogen discharge pipe 6 arranged on the nitrogen recovery pipe 4, and an exhaust ring unit 8 which is arranged on the inner top surface of the kettle body 1, is concentrically arranged with a stirring shaft opening 7, is connected with the nitrogen discharge pipe 6 and discharges nitrogen to the outside of the stirring shaft opening 7 so as to maintain the rotation of the stirring shaft and the nitrogen sealing oxidation resistance.
In this embodiment, the nitrogen blanketing stirred tank is used to keep the air contact as little as possible during the entire addition, stirring and discharge of the flavor enhancer base, and is operated by:
firstly, the nitrogen inlet pipe 2 is connected with an existing nitrogen bottle, the air discharge pipe 3 is opened, the nitrogen recovery pipe 4 is closed, nitrogen enters the kettle body 1 at the moment, air is removed, the nitrogen inlet pipe 2 and the air discharge pipe 3 are closed until only nitrogen is discharged from the air discharge pipe 3, the nitrogen recovery pipe 4 is opened, and then feeding operation is performed;
secondly, starting to feed, opening the nitrogen recovery pipe 4 at the moment, allowing various raw materials of the flavor enhancer base material to enter, pressing most of nitrogen into the nitrogen recovery bag 5, and pressing a small part of nitrogen out of the opening 7 of the stirring shaft, wherein the part of nitrogen just can prevent air from entering the opening 7 of the stirring shaft;
thirdly, after the feeding is finished, air can possibly enter the opening 7 of the stirring shaft, at the moment, the nitrogen discharging pipe 6 is opened, the nitrogen in the nitrogen recovery bag 5 passes through the exhaust ring unit 8 in a relatively small airflow, an outward protective airflow is formed at the opening 7 of the stirring shaft, until the stirring is finished, the flavor enhancer base material is discharged from the discharging pipe, and the protective nitrogen does not need to be discharged at the nitrogen discharging pipe 6.
Wherein, the stirring shaft is rotating in the stirring shaft opening 7, so the stirring shaft can not be set to be completely sealed, otherwise, the rotating friction force is too large, and therefore, a protective airflow for sealing is formed in a mode of discharging nitrogen outwards, and finally, the effect of avoiding both sealing and rotating is achieved.
The nitrogen inlet pipe 2 is arranged at the lower end of the outer annular surface of the kettle body 1, the air discharge pipe 3 and the nitrogen recovery pipe 4 are arranged at the upper end of the outer annular surface of the kettle body 1, stop valves 9 are arranged on the nitrogen inlet pipe 2, the air discharge pipe 3 and the nitrogen recovery pipe 4, and a throttle valve 10 is arranged on the nitrogen discharge pipe 6.
In this embodiment, nitrogen gas from the entering down, in order to fill the cauldron body 1, exhaust air, nitrogen gas recovery pipe 4 is used for all can carrying out nitrogen gas recovery operation when nitrogen gas gets into and the material gets into to continuously discharge nitrogen gas when being used for the stirring, form the guard gas flow, the flow direction controllability of various air currents can be guaranteed in the switch action of stop valve 9, choke valve 10 can guarantee that nitrogen gas is in stirring shaft trompil 7 department forms an enough and less outside nitrogen gas air current as far as possible, avoids the air admission, avoids the umami agent base stock by a wide margin oxidation.
The exhaust ring unit 8 comprises a ring body 801 sleeved with the stirring shaft, an annular cavity channel 802 arranged in the ring body 801 and having a circular vertical cross section, a ring body air inlet channel 803 which is arranged outwards from the annular cavity channel 802 and used for inserting and installing the nitrogen gas exhaust pipe 6, and an exhaust channel 804 which is arranged outwards from the annular cavity channel 802 and used for exhausting nitrogen gas into the stirring shaft hole 7 in an inclined upwards direction.
In this embodiment, nitrogen enters from the ring body air inlet channel 803, passes through the annular channel 802, generates an upward inclined airflow in the plurality of exhaust channels 804, and flows out from the stirring shaft opening 7, so that the nitrogen airflow can effectively block air from entering, and an anti-oxidation effect is ensured.
(mixing) shaft trompil 7 is equipped with about two circles and is the arc wall 11 that the hoop dislocation set up, the embedding is equipped with on the arc wall 11 and is used for supporting the ball 12 of (mixing) shaft, exhaust ring unit 8 still includes the block setting and is in porous spheroid 805 on the inboard annular edge of exhaust duct 804, and one end is connected the circle down is connected to porous spheroid 805, the other end the connection steel wire 806 of ball 12, the circle down still be equipped with on the ball 12 through the soft silk area 13 of the mode of waving upwards in the exhaust nitrogen gas air current in order to be used for sign exhaust nitrogen gas velocity.
In this embodiment, two circles of balls 12 can ensure that the stirring shaft does not incline, and ensure vertical stability, wherein the balls 12 below are tied to the porous sphere 805 for hanging and installing the whole torus 801, wherein the balls 12 of the next circle do not rotate, and only play a role in limiting and fixing the stirring shaft after reducing the friction area.
The diameter of the porous sphere 805 is larger than the inner diameter of the exhaust duct 804, so that the effectiveness of limiting action is ensured, and the porous structure of the porous sphere can ensure that nitrogen is smoothly discharged without airflow blockage.
The porous sphere 805 is made of engineering plastics, the balls 12 of the lower ring are tensioned and kept still by the connecting steel wires 806 in the arc-shaped grooves 11, the connecting steel wires 806 are connected with the porous sphere 805 in a melting mode, the balls 12 of the lower ring are provided with inner thread grooves for screwing the connecting steel wires 806, and the upper ends of the connecting steel wires 806 are threaded sections.
In this embodiment, the porous sphere 805 is used to be clamped on the exhaust duct 804 to ensure the effectiveness of the pulling action, and the upper end of the connecting steel wire 806 is inserted into the next circle of balls 12 to ensure that the force for tensioning the torus 801 by the connecting steel wire 806 is flexible and adjustable, so that the whole structure has high stability, moderate difficulty in assembly and disassembly, and convenient maintenance and replacement.
The embodiments of the present invention have been described in detail with reference to the accompanying drawings, but the present invention is not limited to the above embodiments, and various modifications can be made within the knowledge of those skilled in the art without departing from the gist of the present invention. These are non-inventive modifications, which are intended to be protected by patent laws within the scope of the claims appended hereto.
Claims (5)
1. A method for preparing a flavor enhancer by extracting seafood cooking liquor is characterized by sequentially comprising the following steps:
s1, concentrating the seafood cooking liquor to obtain a seafood cooking liquor extract;
s2, mixing and stirring the seafood cooking liquor extract, spirulina powder, malt flour, white granulated sugar, monosodium glutamate, an antioxidant and an anticaking agent in a nitrogen protection type stirring kettle to obtain a flavor enhancer base material;
s3, granulating and drying the flavor enhancer base material to obtain a final flavor enhancer product,
the nitrogen protection type stirring kettle comprises a kettle body (1), a nitrogen inlet pipe (2) and an air discharge pipe (3) which are arranged on the kettle body (1) and used for filling nitrogen into the kettle body, a nitrogen recovery pipe (4) arranged on the kettle body (1), a nitrogen recovery bag (5) arranged on the nitrogen recovery pipe (4), a nitrogen discharge pipe (6) arranged on the nitrogen recovery pipe (4), and an exhaust ring unit (8) which is connected with the nitrogen discharge pipe (6) and discharges nitrogen into a stirring shaft hole (7) in order to seal and prevent oxidation of nitrogen, wherein the exhaust ring unit (8) is arranged on the inner top surface of the kettle body (1) and is arranged in a concentric circle position relation with the hole stirring shaft (7),
the exhaust ring unit (8) comprises a ring body (801) sleeved with the stirring shaft, an annular cavity (802) with a circular vertical cross section arranged in the ring body (801), a ring body air inlet duct (803) which is arranged outwards from the annular cavity (802) and used for inserting and installing the nitrogen exhaust pipe (6), and an exhaust duct (804) which is arranged outwards from the annular cavity (802) and used for exhausting nitrogen into the stirring shaft hole (7) in an inclined upward direction,
two circles about (mixing) shaft trompil (7) are arc wall (11) that the hoop misplaced setting, the embedding is equipped with on arc wall (11) and is used for supporting ball (12) of (mixing) shaft, exhaust ring unit (8) still include that the block sets up porous spheroid (805) on the inboard annular edge of exhaust duct (804), and one end is connected porous spheroid (805), the other end is connected the connection steel wire (806) of circle ball (12) down, still be equipped with on the circle ball (12) down through the mode of waving upwards in the exhaust nitrogen gas air current in order to be used for the soft silk ribbon (13) of sign exhaust nitrogen gas velocity,
in step S2, the flavor enhancer base includes the following components by weight: 50-55 parts of seafood cooking liquor extract, 5-8 parts of spirulina powder, 6-8 parts of malt powder, 1-9 parts of white granulated sugar, 5-7 parts of monosodium glutamate, 0.5-1.2 parts of antioxidant and 0.1-0.3 part of anticaking agent,
the porous ball body (805) is made of engineering plastics, the balls (12) of the lower ring are tensioned in the arc-shaped groove (11) by the connecting steel wire (806) and are kept still, the connecting steel wire (806) is connected with the porous ball body (805) in a melting mode, an internal thread groove used for screwing the connecting steel wire (806) is formed in the balls (12) of the lower ring, and the upper end of the connecting steel wire (806) is a thread section.
2. The method for extracting and preparing the flavor enhancer from the seafood cooking liquor as claimed in claim 1, wherein the method comprises the following steps: in step S1, the seafood cooking liquor is firstly sieved by a sieve of 80-120 meshes to obtain filtrate, the filtrate is subjected to vacuum concentration at the temperature of 60-70 ℃ until the solid content is 10-15% to obtain concentrated liquor, and the concentrated liquor is subjected to tempering and sterilization to obtain the final seafood cooking liquor extract, wherein the tempering agent comprises starch, ginger juice and maltodextrin, and the sterilization temperature is 60-70 ℃.
3. The method for preparing the flavor enhancer by extracting the seafood cooking liquor as claimed in claim 1, wherein the method comprises the following steps: in step S2, the antioxidant is any one or more of butyl hydroxy anisole, tert-butyl hydroquinone and propyl gallate; the anticaking agent is any one or a mixture of magnesium silicate, ammonium iron citrate or magnesium stearate.
4. The method for preparing the flavor enhancer by extracting the seafood cooking liquor as claimed in claim 1, wherein the method comprises the following steps: in step S3, the final flavor enhancer product is pelletized by a double-screw extruder, the screw rotation speed is 40-50r/min, the pelletizing temperature is 120-160 ℃, and the subsequent drying temperature is 65-75 ℃.
5. The method for preparing the flavor enhancer by extracting the seafood cooking liquor as claimed in claim 1, wherein the method comprises the following steps: the nitrogen inlet pipe (2) is arranged at the lower end of the outer ring surface of the kettle body (1), the air discharge pipe (3) and the nitrogen recovery pipe (4) are arranged at the upper end of the outer ring surface of the kettle body (1), stop valves (9) are arranged on the nitrogen inlet pipe (2), the air discharge pipe (3) and the nitrogen recovery pipe (4), and a throttle valve (10) is arranged on the nitrogen discharge pipe (6).
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| CN202010291935.5A CN111436585B (en) | 2020-04-14 | 2020-04-14 | Method for extracting and preparing flavor enhancer from seafood cooking liquor |
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| JPH0274904A (en) * | 1988-09-12 | 1990-03-14 | Toray Ind Inc | Apparatus and method for producing optical fiber |
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| CN111436585A (en) | 2020-07-24 |
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