CN112602917A - 一种蚌味调味汁的制备方法 - Google Patents
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 20
- 235000015067 sauces Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 241000237536 Mytilus edulis Species 0.000 claims abstract description 23
- 235000020638 mussel Nutrition 0.000 claims abstract description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000019634 flavors Nutrition 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 239000006228 supernatant Substances 0.000 claims abstract description 12
- 108090000526 Papain Proteins 0.000 claims abstract description 11
- 239000004365 Protease Substances 0.000 claims abstract description 11
- 229940055729 papain Drugs 0.000 claims abstract description 11
- 235000019834 papain Nutrition 0.000 claims abstract description 11
- 239000002002 slurry Substances 0.000 claims abstract description 11
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 6
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 6
- 229920000881 Modified starch Polymers 0.000 claims abstract description 6
- 239000004368 Modified starch Substances 0.000 claims abstract description 6
- 240000008042 Zea mays Species 0.000 claims abstract description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 235000005822 corn Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 230000003301 hydrolyzing effect Effects 0.000 claims abstract description 6
- 235000019426 modified starch Nutrition 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 6
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 6
- 238000004537 pulping Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 6
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 6
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 6
- 239000000230 xanthan gum Substances 0.000 claims abstract description 6
- 240000005385 Jasminum sambac Species 0.000 claims abstract 2
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 241000207840 Jasminum Species 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 241000233866 Fungi Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
一种蚌味调味汁的制备方法,包括以下步骤:取蚌肉200g洗涤;将蚌肉与水混合打浆,得到蚌肉浆料;加入木瓜蛋白酶,水解得到混合物;将混合物低速离心,转速2000‑4000r,时间为5min,取上清液;将上清液水浴加热浓缩,浓缩至90‑110g;然后再加入食用盐12g、玉米变性淀粉12g、黄原胶0.5g、味精3g、白砂糖15g、姜5g、茉莉花2g、山梨酸钾0.2g、柠檬酸1.2g、酱油1mL和水200mL,在100℃下加热煮沸10min并浓缩至总质量达到270‑290g;待气泡完全消失后,冷却至80℃,趁热装瓶即可。该方法制备的蚌味调味汁口味丰富,成本低,工艺简单。
Description
技术领域
本发明涉及一种蚌味调味汁的制备方法。
背景技术
近年来,我国的调味品行业迅速发展,各种产品层出不穷,类似这样的公司也开始崛起,因此调味品的发展前景也是十分可观,其迅猛发展的原因也离不开以下这些原因,一是调味品已经成为我国餐饮业繁荣发展和提高品质与档次的必备品,许多品牌饭店、酒店和招牌菜都离不开独具特色的调味品,而且调味品在餐饮业消费中所占的比重。二是调味品开始成为引发“厨房革命”和“方便食品”升级换代的主要元素。三是当前调味品在食品加工中的作用越来越明里,成为发展食品工业的重要原辅料。很多调味品既是终端消费品,也是食品加工业中的重要原辅料。有的调味品具有中间产品和食品添加剂的功能,比如香辛料,作为最终消费品的用途比较有限,功能相对单一,而作为中间原料其用途和使用范围就扩展了许多。
发明内容
本发明所要解决的技术问题是提供一种蚌味调味汁的制备方法,该方法制备的蚌味调味汁口味丰富,成本低,工艺简单。
为解决上述技术问题,本发明提供了一种蚌味调味汁的制备方法,包括以下步骤:
(1)取蚌肉200g洗涤去腥;
(2)将蚌肉与水按质量比1:1的比例混合并打浆,得到蚌肉浆料;
(3)在蚌肉浆料加入木瓜蛋白酶,木瓜蛋白酶的添加量为蚌肉质量的0.1-0.2%水解得到混合物;
(4)将混合物低速离心,转速2000-4000r,时间为5min,取上清液;
(5)将步骤(4)得到的上清液水浴加热浓缩,水浴温度为60℃-80℃,水浴时间为20-40min,浓缩至90-110g;
(6)然后再加入食用盐12g、玉米变性淀粉12g、黄原胶0.5g、味精3g、白砂糖15g、姜5g、茉莉花2g、山梨酸钾0.2g、柠檬酸1.2g、酱油1mL和水200mL,在100℃下加热煮沸10min并浓缩至总质量达到270-290g;
(7)待气泡完全消失后,冷却至80℃,趁热装瓶即可。
本发明的优点:通过上述方法制得的蚌味调味汁,口感好,色泽油润鲜亮,醇香适中,有浓郁河蚌肉香、独特的风味,而且制备成本低、工艺简单。
具体实施方式
实施例一:
一种蚌味调味汁的制备方法,其特征在于,包括以下步骤:
(1)取蚌肉200g洗涤去腥;
(2)将蚌肉与水按质量比1:1的比例混合并打浆,得到蚌肉浆料;
(3)在蚌肉浆料加入木瓜蛋白酶,木瓜蛋白酶的添加量为蚌肉质量的0.1%水解得到混合物;
(4)将第一混合物低速离心,转速2000r,时间为5min,取上清液;
(5)将步骤(4)得到的上清液水浴加热浓缩,水浴温度为60℃,水浴时间为20min,浓缩至90g;
(6)然后再加入食用盐12g、玉米变性淀粉12g、黄原胶0.5g、味精3g、白砂糖15g、姜5g、茉莉花2g、山梨酸钾0.2g、柠檬酸1.2g、酱油1mL和水200mL,在100℃下加热煮沸10min并浓缩至总质量达到270g;
(7)待气泡完全消失后,冷却至80℃,趁热装瓶即可。
实施例二:
一种蚌味调味汁的制备方法,其特征在于,包括以下步骤:
(1)取蚌肉200g洗涤去腥;
(2)将蚌肉与水按质量比1:1的比例混合并打浆,得到蚌肉浆料;
(3)在蚌肉浆料加入木瓜蛋白酶,木瓜蛋白酶的添加量为蚌肉质量的0.15%水解得到混合物;
(4)将第一混合物低速离心,转速3000r,时间为5min,取上清液;
(5)将步骤(4)得到的上清液水浴加热浓缩,水浴温度为70℃,水浴时间为30min,浓缩至100g;
(6)然后再加入食用盐12g、玉米变性淀粉12g、黄原胶0.5g、味精3g、白砂糖15g、姜5g、茉莉花2g、山梨酸钾0.2g、柠檬酸1.2g、酱油1mL和水200mL,在100℃下加热煮沸10min并浓缩至总质量达到280g;
(7)待气泡完全消失后,冷却至80℃,趁热装瓶即可。
实施例三:
一种蚌味调味汁的制备方法,其特征在于,包括以下步骤:
(1)取蚌肉200g洗涤去腥;
(2)将蚌肉与水按质量比1:1的比例混合并打浆,得到蚌肉浆料;
(3)在蚌肉浆料加入木瓜蛋白酶,木瓜蛋白酶的添加量为蚌肉质量的0.2%水解得到混合物;
(4)将第一混合物低速离心,转速4000r,时间为5min,取上清液;
(5)将步骤(4)得到的上清液水浴加热浓缩,水浴温度为80℃,水浴时间为40min,浓缩至110g;
(6)然后再加入食用盐12g、玉米变性淀粉12g、黄原胶0.5g、味精3g、白砂糖15g、姜5g、茉莉花2g、山梨酸钾0.2g、柠檬酸1.2g、酱油1mL和水200mL,在100℃下加热煮沸10min并浓缩至总质量达到290g;
(7)待气泡完全消失后,冷却至80℃,趁热装瓶即可。
为进一步说明本发明的效果,现通过如下实验加以验证:
取根据实施例二所述步骤制备的蚌味调味汁,分别加入肉类、蔬菜、豆制品、菌类中进行烹饪,得到四个实验组,然后再以同样的方式不加蚌味调味汁进行烹饪得到四个对照组,然后随机选取100位志愿者,年龄为18-60岁,男女比例为1:1,对四个实验组和四个对照组进行盲测,按照A、B、C、D进行打分,A是最好,D是最差,结果如下:
由上表可得,通过添加本发明所述方法制备的蚌味调味汁,菜品口味呈明显上升趋势,而且符合大多数人的口味。
Claims (1)
1.一种蚌味调味汁的制备方法,其特征在于,包括以下步骤:
(1)取蚌肉200g洗涤去腥;
(2)将蚌肉与水按质量比1:1的比例混合并打浆,得到蚌肉浆料;
(3)在蚌肉浆料加入木瓜蛋白酶,木瓜蛋白酶的添加量为蚌肉质量的0.1-0.2%水解得到混合物;
(4)将混合物低速离心,转速2000-4000r,时间为5min,取上清液;
(5)将步骤(4)得到的上清液水浴加热浓缩,水浴温度为60℃-80℃,水浴时间为20-40min,浓缩至90-110g;
(6)然后再加入食用盐12g、玉米变性淀粉12g、黄原胶0.5g、味精3g、白砂糖15g、姜5g、茉莉花2g、山梨酸钾0.2g、柠檬酸1.2g、酱油1mL和水200mL,在100℃下加热煮沸10min并浓缩至总质量达到270-290g;
(7)待气泡完全消失后,冷却至80℃,趁热装瓶即可。
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