CN112586720A - Squid viscera seasoning soy sauce and preparation method thereof - Google Patents
Squid viscera seasoning soy sauce and preparation method thereof Download PDFInfo
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- CN112586720A CN112586720A CN202011452645.0A CN202011452645A CN112586720A CN 112586720 A CN112586720 A CN 112586720A CN 202011452645 A CN202011452645 A CN 202011452645A CN 112586720 A CN112586720 A CN 112586720A
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- 241000238366 Cephalopoda Species 0.000 title claims abstract description 103
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 45
- 210000001835 viscera Anatomy 0.000 title claims abstract description 42
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000000047 product Substances 0.000 claims abstract description 31
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- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
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- 229940029339 inulin Drugs 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 3
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 3
- 235000021119 whey protein Nutrition 0.000 claims abstract description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 24
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 238000006243 chemical reaction Methods 0.000 claims description 10
- 239000004365 Protease Substances 0.000 claims description 9
- 239000007858 starting material Substances 0.000 claims description 9
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 7
- 108091005804 Peptidases Proteins 0.000 claims description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 7
- 241000555745 Sciuridae Species 0.000 claims description 7
- 241000191940 Staphylococcus Species 0.000 claims description 7
- 241000191973 Staphylococcus xylosus Species 0.000 claims description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 235000019419 proteases Nutrition 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 5
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- 108090000790 Enzymes Proteins 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 229940088598 enzyme Drugs 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 3
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- 108091005658 Basic proteases Proteins 0.000 claims description 2
- 108090000526 Papain Proteins 0.000 claims description 2
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- 229940055729 papain Drugs 0.000 claims description 2
- 235000019834 papain Nutrition 0.000 claims description 2
- 210000000056 organ Anatomy 0.000 claims 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 8
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 4
- 239000004519 grease Substances 0.000 abstract description 2
- 230000001804 emulsifying effect Effects 0.000 abstract 1
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- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- 208000035404 Autolysis Diseases 0.000 description 2
- 206010057248 Cell death Diseases 0.000 description 2
- 102000004407 Lactalbumin Human genes 0.000 description 2
- 108090000942 Lactalbumin Proteins 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000005185 salting out Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 230000028043 self proteolysis Effects 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000035 biogenic effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
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- 239000000413 hydrolysate Substances 0.000 description 1
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- 230000006872 improvement Effects 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 229940111202 pepsin Drugs 0.000 description 1
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- 210000004911 serous fluid Anatomy 0.000 description 1
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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
- A23L27/50—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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
The invention discloses a squid viscera seasoning soy sauce and a preparation method thereof, and the preparation method comprises the following steps: adding water into squid viscera, and pulping to obtain pulping liquid; adding salt with the weight of 1-3% of the weight of the pulping liquid into the pulping liquid, and uniformly mixing to obtain original pulping liquid; inoculating a fermenting agent into the original slurry, and fermenting at 25-37 deg.C for 3-7 days to obtain a fermentation liquid; mixing the squid skin collagen self-assembly product, whey protein and inulin according to the mass ratio of 1: 1-3, and carrying out glycosylation reaction at 50-70 ℃ and the humidity of 50-70% to obtain a glycosylation reaction product; and adding the glycosylation reaction product into the fermentation liquor, stirring, removing filter residues, and sterilizing to obtain the squid viscera seasoning soy sauce. According to the invention, the glycosylation reaction product can be used for emulsifying fermentation liquor, so that the problem of oil-water separation is well solved, and grease can be more thoroughly separated. In addition, the glycosylation reaction increases the solubility of proteins, which can increase the nitrogen content in soy sauce.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a squid viscera seasoning soy sauce and a preparation method thereof.
Background
Soy sauce is a traditional liquid seasoning brewed with beans, wheat and bran. The red brown sauce has the advantages of red brown color, unique sauce fragrance and delicious taste, and is helpful for promoting appetite. The soy sauce is a common seasoning for people to cook at ordinary times, and along with the further improvement of the living standard of substances, people are increasingly unsatisfied with single soy sauce varieties in the market, so that the research and the production of novel soy sauce are more in line with the market demand.
The squid is a marine product which is well liked by people, a large amount of squid viscera and other wastes are usually generated in the processing process of the squid, the squid viscera account for about 15 percent of the weight of the squid, and the squid viscera still contain rich nutrient substances, including more than 10 percent of protein, more than 10 percent of grease, rich mineral substances, melanin and the like. At present, squid viscera are mainly used for producing squid soluble pulp, and the method liquefies the squid viscera by utilizing the autolysis effect of endogenous protease. However, the hydrolysate obtained by autolysis has obvious bitter and astringent taste and fishy smell, has poor product flavor, and cannot be used as food base materials but only feed.
The amino acid composition of the internal organs of the squid is similar to that of the muscles of the squid, the flavor amino acid content is rich, the activity of endogenous protease is very high, and the internal organs of the squid have certain salt tolerance, so that the squid soy sauce brewed by the internal organs of the squid is feasible. Patent document CN102334668A discloses a method for brewing squid soy sauce from squid viscera, which comprises the following steps: (1) taking squid viscera, stirring, and adding salt to obtain a fermented material; (2) keeping the temperature at 20-55 ℃ for fermentation; (3) stirring at regular time during fermentation, continuously separating out upper layer floating oil of fermented mash, and properly supplementing evaporated water; (4) after fermentation is finished, separating the fermentation liquor from the residues to obtain fermentation liquor; (5) and (4) pasteurizing the fermentation liquor and bottling to obtain the squid soy sauce. In this patent document, waste squid viscera generated in squid processing is used as a raw material for preparing soy sauce, so that the squid viscera can be fully utilized, but the content of oil and fat in the squid viscera is high, and after the soy sauce is obtained by fermentation, floating oil needs to be sufficiently separated and removed, if the oil and fat cannot be separated and removed well, not only the flavor quality of the soy sauce is influenced, but also the oil and fat are easy to rancidity along with the prolonging of time, and the adverse effect on the health of a human body is generated.
Disclosure of Invention
The invention provides a preparation method of squid viscera seasoning soy sauce, which makes full use of squid viscera wastes to process and obtain soy sauce with good flavor and quality.
The technical scheme of the invention is as follows: a preparation method of squid viscera seasoning soy sauce comprises the following steps:
(1) adding water into squid viscera, and pulping to obtain pulping liquid;
(2) adding salt with the weight of 1-3% of the weight of the pulping liquid into the pulping liquid, and uniformly mixing to obtain original pulping liquid;
(3) inoculating a fermenting agent into the raw slurry, and fermenting for 3-7 days at 25-37 ℃ to obtain a fermentation liquid;
(4) mixing the squid skin collagen self-assembly product, whey protein and inulin according to the mass ratio of 1: 1-3, and carrying out glycosylation reaction at 50-70 ℃ and the humidity of 50-70% to obtain a glycosylation reaction product; and adding the glycosylation reaction product into the fermentation liquor, stirring, removing filter residues, and sterilizing to obtain the squid viscera seasoning soy sauce.
Preferably, the preparation process of the squid skin collagen self-assembly product in the step (3) comprises the following steps:
(3-1) extracting squid skin collagen from squid skin;
(3-2) extracting squid myofibrillar protein from the squid, and carrying out enzymolysis on the squid myofibrillar protein to obtain a squid myofibrillar protein enzymolysis product;
(3-3) preparing a squid skin collagen acetic acid solution, adding 20-35 mmol/L sodium chloride solution at the temperature of 25-40 ℃ and under the condition of pH 6.0-7.0, and carrying out squid skin collagen self-assembly reaction with a squid myofibrillar protein enzymolysis product to obtain the squid skin collagen self-assembly product.
Preferably, in the step (3-2), a 40mg/mL squid myofibrillar protein acetic acid solution is prepared, 3000U/g of compound protease is added for hydrolysis under the conditions of 50 ℃ and pH 8.0, the proportion of the compound protease is alpha-chymotrypsin, alkaline protease and papain is 1:1:0.5, the reaction is terminated after enzyme deactivation in a boiling water bath for 10min, running water is cooled to room temperature, and the product is stored in a refrigerator at 0 ℃ for later use, so that the squid myofibrillar protein enzymolysis product is obtained.
Preferably, the leaven is obtained by mixing lactobacillus plantarum, staphylococcus squirrel and staphylococcus xylosus.
Preferably, the concentration of the leavening agent is 1 × 108CFU/mL。
Preferably, the mass ratio of the lactobacillus plantarum to the staphylococcus squirrel to the staphylococcus xylosus is 1: 1-3.
Preferably, the inoculation amount of the leavening agent is 1-3% of the mass of the raw slurry.
Preferably, the addition amount of the glycosylation product is 3-5% of the mass of the fermentation liquor.
The invention also provides the squid viscera seasoning soy sauce prepared by the preparation method.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the invention, the squid skin collagen is self-assembled to obtain a squid skin collagen self-assembly product with a compact space structure, and then the squid skin collagen self-assembly product is mixed with lactalbumin and inulin to carry out glycosylation reaction to obtain a glycosylation reaction product. In addition, the glycosylation reaction increases the solubility of proteins, which can increase the nitrogen content in soy sauce.
(2) The fermentation agent adopted in the invention is obtained by mixing lactobacillus plantarum, staphylococcus squirrel and staphylococcus xylosus, and the squid viscera are fermented by the fermentation agent, so that the fermentation and decomposition can be well carried out, the oil content in the soy sauce is reduced, the bitter taste and the fishy smell in squid viscera serous fluid are removed, the biogenic amine is degraded, and the flavor of the soy sauce is further improved.
(3) The squid viscera waste is used as the raw material for preparing the soy sauce, so that the waste resources can be fully utilized, the waste of the resources is avoided, the raw material cost is low, and the processing cost of the soy sauce is greatly reduced.
Detailed Description
The following detailed description of the invention is provided to further clarify the objects, technical solutions and advantages of the present invention.
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Preparation of materials:
1. preparing a squid skin collagen self-assembly product:
1.1 extracting collagen from squid skin
Degreasing squid skin collagen, fully washing to be neutral, adding 0.5M acetic acid (1:10, w/v) and 0.1% (w/v)3000U/mg pepsin for reaction for 24h, centrifuging for 20min at 5000r/min, adding precooled sodium chloride into supernatant for salting out, standing for 4h, centrifuging again to obtain precipitate, repeating salting out operation on the supernatant, dissolving the precipitate with 10 times volume of 0.5M acetic acid, dialyzing, freezing and drying in vacuum, and preserving at-20 ℃ for later use to obtain the squid skin collagen.
1.2 extracting squid myofibrillar protein and obtaining squid myofibrillar protein enzymolysis product
Mincing squid and fish, adding 10 times volume of precooled sodium chloride solution (50mmol/L) for homogenizing, placing in an ice bath for stirring for 30min, filtering by using gauze, centrifuging for 15min at 8000r/min, taking precipitate, adding precooled sodium chloride solution for homogenizing, centrifuging, and circularly cleaning for 3 times to obtain the squid myofibrillar protein.
Preparing 40mg/mL squid myofibrillar protein acetic acid solution, adding 3000U/g of compound protease for hydrolysis under the conditions of 50 ℃ and pH 8.0, inactivating enzyme for 10min in a boiling water bath after the reaction is finished, stopping the reaction, cooling the reaction product to room temperature by running water, and storing the product in a refrigerator at 0 ℃ for later use to obtain the squid myofibrillar protein enzymolysis product.
1.3 Squid skin collagen self-assembly reaction
Preparing a squid skin collagen acetic acid solution, adding 25mmol/L sodium chloride solution at the temperature of 25-40 ℃ and the pH value of 6.0-7.0, and carrying out squid skin collagen self-assembly reaction with a squid myofibrillar protein enzymolysis product to obtain a squid skin collagen self-assembly product.
2. Glycosylation reaction
Mixing the squid skin collagen self-assembly product, the lactalbumin and the inulin according to the mass ratio of 1:2:2, and carrying out glycosylation reaction at 50-70 ℃ and under the humidity of 50-70% to obtain a glycosylation reaction product.
3. Preparation of a fermentation agent
Mixing Lactobacillus plantarum, Staphylococcus squirrel and Staphylococcus xylosus according to a mass ratio of 1:2:3 to obtain a starter, wherein the concentration of the starter is 1 × 108CFU/mL。
4. Raw material preparation
Taking fresh squid viscera, and cleaning for later use.
The preparation process of the soy sauce in this example was as follows:
(1) adding water into squid viscera, and pulping to obtain pulping liquid;
(2) adding salt with the weight of 2% of the weight of the pulping liquid into the pulping liquid, and uniformly mixing to obtain raw pulp;
(3) inoculating a fermenting agent into the original slurry, and fermenting for 5 days at 25-37 ℃ to obtain a fermentation liquid, wherein the inoculation amount of the fermenting agent is 2% of the mass of the original slurry;
(4) and adding the glycosylation reaction product into the fermentation liquor, stirring, removing filter residue, and sterilizing to obtain the squid viscera seasoning soy sauce, wherein the addition amount of the glycosylation product is 4% of the mass of the fermentation liquor.
Example 2
The preparation process of the soy sauce in this example was as follows:
(1) adding water into squid viscera, and pulping to obtain pulping liquid;
(2) adding salt with the weight of 2% of the weight of the pulping liquid into the pulping liquid, and uniformly mixing to obtain raw pulp;
(3) adding Aspergillus oryzae into the stock solution, and fermenting at 25-37 deg.C for 5 days to obtain fermentation liquid, wherein the inoculum size of the starter is 2% of the stock solution;
(4) and adding the glycosylation reaction product into the fermentation liquor, stirring, removing filter residue, and sterilizing to obtain the squid viscera seasoning soy sauce, wherein the addition amount of the glycosylation product is 4% of the mass of the fermentation liquor.
Example 3
The preparation process of the soy sauce in this example was as follows:
(1) adding water into squid viscera, and pulping to obtain pulping liquid;
(2) adding salt with the weight of 2% of the weight of the pulping liquid into the pulping liquid, and uniformly mixing to obtain raw pulp;
(3) adding starter into the stock solution, fermenting at 25-37 deg.C for 5 days, removing residue, pasteurizing to obtain soy sauce, wherein the starter is prepared by mixing Lactobacillus plantarum, Staphylococcus squirrel and Staphylococcus xylosus at a mass ratio of 1:2:3, and the concentration of the starter is 1 × 108CFU/mL, wherein the inoculation amount of the leavening agent is 2% of the mass of the stock solution.
Comparative example 1
The preparation method of the soy sauce in this comparative example was as follows:
(1) adding water into squid viscera, and pulping to obtain pulping liquid;
(2) adding salt with the weight of 2% of the weight of the pulping liquid into the pulping liquid, and uniformly mixing to obtain raw pulp;
(3) adding Aspergillus oryzae as starter into the stock solution, fermenting at 25-37 deg.C for 5 days, removing residue, and pasteurizing to obtain soy sauce, wherein the starter is 2% of the stock solution.
The results of measuring total nitrogen (g/100mL), amino acid nitrogen (g/100mL) and total acid (g/100mL) of the soy sauce products of examples 1 to 3 and comparative example 1 are shown in Table 1.
TABLE 1
The technical contents of the present embodiment are further described by the embodiments only, so as to facilitate the reader to understand more easily, but the embodiments of the present embodiment are not limited thereto, and any technical extension or re-creation performed according to the present embodiment is protected by the present embodiment. The protection scope of the present embodiment is subject to the claims.
Claims (9)
1. A preparation method of squid viscera seasoning soy sauce is characterized by comprising the following steps:
(1) adding water into squid viscera, and pulping to obtain pulping liquid;
(2) adding salt with the weight of 1-3% of the weight of the pulping liquid into the pulping liquid, and uniformly mixing to obtain original pulping liquid;
(3) inoculating a fermenting agent into the raw slurry, and fermenting for 3-7 days at 25-37 ℃ to obtain a fermentation liquid;
(4) mixing the squid skin collagen self-assembly product, whey protein and inulin according to the mass ratio of 1: 1-3, and carrying out glycosylation reaction at 50-70 ℃ and the humidity of 50-70% to obtain a glycosylation reaction product; and adding the glycosylation reaction product into the fermentation liquor, stirring, removing filter residues, and sterilizing to obtain the squid viscera seasoning soy sauce.
2. The method for preparing squid organ seasoning soy sauce according to claim 1, wherein the process for preparing the squid skin collagen self-assembly product in the step (3) comprises:
(3-1) extracting squid skin collagen from squid skin;
(3-2) extracting squid myofibrillar protein from the squid, and carrying out enzymolysis on the squid myofibrillar protein to obtain a squid myofibrillar protein enzymolysis product;
(3-3) preparing a squid skin collagen acetic acid solution, adding 20-35 mmol/L sodium chloride solution at the temperature of 25-40 ℃ and under the condition of pH 6.0-7.0, and carrying out squid skin collagen self-assembly reaction with a squid myofibrillar protein enzymolysis product to obtain the squid skin collagen self-assembly product.
3. The preparation method of squid viscera seasoning soy sauce as claimed in claim 2, characterized in that, in the step (3-2), 40mg/mL squid myofibrillar protein acetic acid solution is prepared, 3000U/g compound protease is added for hydrolysis under the conditions of 50 ℃ and pH 8.0, the proportion of the compound protease is alpha-chymotrypsin, alkaline protease and papain is 1:1:0.5, after the reaction is finished, enzyme is inactivated in boiling water bath for 10min to terminate the reaction, the running water is cooled to room temperature, and the product is stored in a refrigerator at 0 ℃ for later use, so as to obtain squid myofibrillar protein enzymolysis products.
4. A preparation method of a squid viscera seasoning soy sauce as claimed in any one of claims 1 to 3, wherein the leaven is obtained by mixing Lactobacillus plantarum, Staphylococcus squirrel and Staphylococcus xylosus.
5. The method for preparing squid organ seasoning soy sauce according to claim 4, wherein the concentration of the leaven is 1 x 108CFU/mL。
6. The preparation method of the squid viscera seasoning soy sauce as claimed in claim 4, wherein the mass ratio of the lactobacillus plantarum, the staphylococcus squirrel and the staphylococcus xylosus is 1: 1-3.
7. The method for preparing a squid organ seasoning soy sauce according to claim 4, wherein the amount of the starter is 1 to 3% by mass of the raw slurry.
8. The preparation method of squid viscera seasoning soy sauce as claimed in claim 1, characterized in that the addition amount of the glycosylation product is 3-5% of the mass of the fermentation liquor.
9. A squid organ seasoning soy sauce produced by the production method according to any one of claims 1 to 8.
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| LU500910A LU500910B1 (en) | 2020-12-12 | 2021-11-25 | A kind of squid viscera flavoring sauce and its preparation method |
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| JPH10215810A (en) * | 1997-02-10 | 1998-08-18 | Fumio Takeshima | Fish soy sauce |
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2020
- 2020-12-12 CN CN202011452645.0A patent/CN112586720A/en active Pending
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