CN114304579A - Preparation method of Pinctada martensii shellfish meat seasoning base material and product thereof - Google Patents
Preparation method of Pinctada martensii shellfish meat seasoning base material and product thereof Download PDFInfo
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- CN114304579A CN114304579A CN202111648692.7A CN202111648692A CN114304579A CN 114304579 A CN114304579 A CN 114304579A CN 202111648692 A CN202111648692 A CN 202111648692A CN 114304579 A CN114304579 A CN 114304579A
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Abstract
The invention discloses a preparation method of a Pinctada martensii shellfish meat seasoning base stock and a product thereof, belonging to the technical field of marine product processing. Specifically disclosed is: firstly, preparing pinctada martensii shellfish meat into meat pulp, and then adding a citric acid aqueous solution for water bath treatment; centrifuging the meat slurry after water bath, removing centrifugate, and collecting shellfish meat; adding water and glucose into the centrifuged shellfish meat, inoculating probiotics, and fermenting; and (3) freeze-drying the fermented shellfish meat into powder to obtain the pinctada martensii shellfish meat seasoning base material. The invention takes the pinctada martensii shellfish meat with high protein content and rich amino acid content as the raw material for processing, develops the marine shellfish food with rich nutrition and delicious taste, can be used as food seasoning, and has important significance in both the economic aspect and the nutritional aspect. The processing method is simple and has wide popularization and application values.
Description
Technical Field
The invention relates to the technical field of marine product processing, in particular to a preparation method of a Pinctada martensii shellfish meat seasoning base stock and a product thereof.
Background
The shellfish contains many active ingredients, such as polysaccharide, polypeptide, taurine and glycoprotein, and the contained glycoprotein has effects of reducing blood lipid, reducing blood glucose and resisting oxidation. The processing technology of the shellfish meat in the current market is immature, the shellfish meat contains a plurality of nutrient substances, is a marine food shellfish containing high protein and high-quality amino acid, and simultaneously, the shellfish meat has the problems of fishy smell and unobvious sweetness in daily food, so that the utilization value of the shellfish meat is not high.
Pinctada martensii, also known as Pinctada martensii, belongs to the family of Pteriidae and lives in a relatively mild environment. The pinctada martensii is generally used for producing pearls in cultivation, and after the pearls are extracted each time, the residual shellfish meat is abandoned, so that the waste of resources is caused. How to fully utilize the nutritive value of the pinctada martensii of the family of pearl oyster and improve the edible taste of the shellfish is a difficult problem which needs to be overcome aiming at the processing of pinctada martensii shellfish products at present.
Disclosure of Invention
The invention aims to provide a preparation method of a Pinctada martensii meat seasoning base material and a product thereof, which are used for solving the problems in the prior art, so that the nutritional value of Pinctada martensii is fully utilized, and the taste of the product is improved.
In order to achieve the purpose, the invention provides the following scheme:
the invention provides a preparation method of a Pinctada martensii shellfish meat seasoning base material, which comprises the following steps:
(1) preparing pinctada martensii shell meat into meat pulp;
(2) adding a citric acid aqueous solution into the meat pulp, and carrying out water bath treatment;
(3) centrifuging the meat slurry after water bath, removing centrifugate, and collecting shellfish meat;
(4) adding water and glucose into the centrifuged shellfish meat, inoculating probiotics, and fermenting;
(5) and (3) freeze-drying the fermented shellfish meat into powder to obtain the pinctada martensii shellfish meat seasoning base material.
Further, the mass concentration of the citric acid aqueous solution is 2 per mill.
Further, the temperature of the water bath is 80-90 ℃ and the time is 20 min.
Further, the temperature of the centrifugation is 4 ℃, the time is 5min, and the centrifugation speed is 3000 r/min.
Further, the probiotic is lactic acid bacteria.
Further, the adding ratio of the centrifuged shellfish meat to water to glucose is 0.5g:2-5ml:0.1-0.2 g; the inoculation amount of the probiotics is 1-2 per mill of the mass of the centrifuged shellfish meat.
Further, the fermentation temperature is 40 ℃, and the fermentation time is 18-36 h.
Further, the freeze drying specifically comprises the following steps: freezing at-18 deg.C for 12 hr, and freeze drying at-50 deg.C to obtain powder.
The invention also provides the Pinctada martensii shellfish meat seasoning base material prepared by the preparation method.
The Pinctada martensii meat is a high-quality protein source, the total amino acid content is high, wherein the content of essential amino acid accounts for 32.0 percent of the total amino acid, the content of flavor amino acid accounts for 56.2 percent of the total amino acid, and the content of glutamic acid is highest and is 221.3 mg/g.
The invention discloses the following technical effects:
the invention takes the pinctada martensii meat with high protein content and rich amino acid content as the raw material for processing, the processing method is simple, and the obtained base material comprises the following components: the total amino acid content reaches 21.41g/100g, wherein the essential amino acid content is 10.33g/100g, and accounts for 48.2 percent of the total amino acid; the content of flavor-developing amino acid is 6.57g/100g, and accounts for 30.7 percent of the total amino acid; the content of meat-flavor amino acids (arginine, lysine and histidine) is 3.20g/100g, and the proportion of the meat-flavor amino acids in the total amino acids is 14.9%; the taurine content is 1.25g/100g, and accounts for 5.8 percent of the total amino acid; the content of essential amino acid in premature infant is 4.0g/100g, and accounts for 18.8% of total amino acid; the content of glutamic acid is the highest and is 2.83g/100 g. The amino acids endow the base material with delicate flavor and fragrance, are rich in essential amino acids, fully utilize the nutritive value of pinctada martensii, improve the taste of the product and have great popularization and application values.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
FIG. 1 shows the effect of glucose addition on the degree of fermentation;
FIG. 2 is a graph showing the effect of probiotic inoculum size on fermentation degree;
FIG. 3 is the effect of time on the degree of fermentation;
FIG. 4 is a graph showing the effect of water addition on the degree of fermentation;
FIG. 5 is a graph showing the analysis of the amino acid content of the meat flavor base of Pinctada martensii prepared in example 1 after hydrolysis.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
Example 1
A preparation method of a Pinctada martensii shellfish meat seasoning base material comprises the following steps:
1. adding water into fresh clean pinctada martensii shellfish meat at a ratio of 10:1(W/V, g/mL), and mincing with a meat mincer to form meat pulp;
2. adding 80mL of citric acid aqueous solution with the mass concentration of 2 per mill into 1g of meat pulp, wherein the proportion is 10:1(W/V, g/mL), and carrying out water bath for 20min in a water bath kettle at 90 ℃;
3. placing the meat slurry in a centrifuge, centrifuging at 4 deg.C at 3000r/min for 5min, discarding centrifugate, and collecting shellfish meat;
4. taking 0.5g of the centrifuged shellfish meat, adding 5ml of water and 0.2g of glucose, inoculating lactobacillus which is 2 per mill of the mass of the centrifuged shellfish meat, fermenting for 28h in a biochemical incubator at 40 ℃, and adjusting the pH to 3.93 when the fermentation is finished;
5. freezing the fermented shellfish meat at-18 deg.C for 12h, and drying in-50 deg.C vacuum freeze-drying machine to obtain Pinctada martensii shellfish meat flavoring base material without fishy smell and acetic acid smell and having meat fat flavor.
Example 2
1. Adding water into fresh clean pinctada martensii shellfish meat at a ratio of 10:1(W/V, g/mL), and mincing with a meat mincer to form meat pulp;
2. adding 80mL of acetic acid aqueous solution with the mass concentration of 2 per mill into 1g of meat pulp, wherein the proportion is 10:1(W/V, g/mL), and carrying out water bath in a water bath kettle at 90 ℃ for 20 min;
3. placing the meat slurry in a centrifuge, centrifuging at 4 deg.C at 3000r/min for 5min, discarding centrifugate, and collecting shellfish meat;
4. taking 0.5g of the centrifuged shellfish meat, adding 5ml of water and 0.2g of glucose, inoculating probiotics with the mass of 2 per mill of the centrifuged shellfish meat, fermenting for 28h in a biochemical incubator at 40 ℃, and keeping the pH value of 4.13 after the fermentation is finished;
5. freezing the fermented shellfish meat at-18 deg.C for 12h, and drying in a vacuum freeze-drying machine at-50 deg.C to obtain the flavoring base material with fishy smell, acetic acid smell and no meat fat smell.
Example 3
1. Adding water into fresh clean pinctada martensii shellfish meat at a ratio of 10:1(W/V, g/mL), and mincing with a meat mincer to form meat pulp;
2. adding 80mL of citric acid aqueous solution with the mass concentration of 2 per mill into 1g of meat pulp, wherein the proportion is 10:1(W/V, g/mL), and carrying out water bath for 20min in a water bath kettle at 90 ℃;
3. placing the meat slurry in a centrifuge, centrifuging at 4 deg.C at 3000r/min for 5min, discarding centrifugate, and collecting shellfish meat;
4. taking 0.5g of the centrifuged shellfish meat, adding 2ml of water and 0.15g of glucose, inoculating probiotics with the mass of 1.5 per mill of the centrifuged shellfish meat, fermenting for 24 hours in a biochemical incubator at 40 ℃, and keeping the pH value to be 3.03 after the fermentation is finished;
5. freezing the fermented shellfish meat at-18 ℃ for 12h, and drying into powder in a vacuum freeze dryer at-50 ℃ to obtain the pinctada martensii shellfish meat seasoning base material without meat fat flavor, little fishy smell and obvious acetic acid flavor.
Example 4
1. Adding water into fresh clean pinctada martensii shellfish meat at a ratio of 10:1(W/V, g/mL), and mincing with a meat mincer to form meat pulp;
2. adding 80mL of citric acid aqueous solution with the mass concentration of 2 per mill into 1g of meat pulp, wherein the proportion is 10:1(W/V, g/mL), and carrying out water bath for 20min in a water bath kettle at 90 ℃;
3. placing the meat slurry in a centrifuge, centrifuging at 4 deg.C at 3000r/min for 5min, discarding centrifugate, and collecting shellfish meat;
4. taking 0.5g of the centrifuged shellfish meat, adding 2ml of water and 0.1g of glucose, inoculating probiotics with the mass of 1 per mill of the centrifuged shellfish meat, fermenting in a biochemical incubator at 40 ℃ for 20h, and adjusting the pH to 3.53 after the fermentation is finished;
5. freezing the fermented shellfish meat at-18 ℃ for 12h, and drying into powder in a vacuum freeze dryer at-50 ℃ to obtain the Pinctada martensii shellfish meat seasoning base material without fishy smell, meat fat smell and acetic acid smell.
Example 5
1. Adding water into fresh clean pinctada martensii shellfish meat at a ratio of 10:1(W/V, g/mL), and mincing with a meat mincer to form meat pulp;
2. adding 80mL of citric acid aqueous solution with the mass concentration of 2 per mill into 1g of meat pulp, wherein the proportion is 10:1(W/V, g/mL), and carrying out water bath for 20min in a water bath kettle at 90 ℃;
3. placing the meat slurry in a centrifuge, centrifuging at 4 deg.C at 3000r/min for 5min, discarding centrifugate, and collecting shellfish meat;
4. taking 0.5g of the centrifuged shellfish meat, adding 3.5ml of water and 0.15g of glucose, inoculating probiotics with the mass of 1 per mill of the centrifuged shellfish meat, fermenting for 28h in a biochemical incubator at 40 ℃, and keeping the pH value to be 3.71 after the fermentation is finished;
5. freezing the fermented shellfish meat at-18 deg.C for 12h, and drying in a vacuum freeze-drying machine at-50 deg.C to obtain powder without fishy smell, middle meat fat smell, and acetic acid smell.
The effect of fermentation time, amount of glucose added, amount of probiotic inoculum and amount of water added on the fermentation of the pinctada martensii meat is shown in fig. 1-4.
FIG. 1 shows the effect of glucose addition on the degree of fermentation; FIG. 2 is a graph showing the effect of probiotic inoculum size on fermentation degree; FIG. 3 is the effect of time on the degree of fermentation; FIG. 4 shows the effect of water addition on the degree of fermentation.
The effect of the added amount of glucose, the inoculated amount of probiotics, the fermentation time and the added amount of water on the fishy smell, the meat fat smell and the acetic acid smell of the product are respectively shown in tables 1 to 4.
TABLE 1
| 0.0625g glucose | 0.125g glucose | 0.25g glucose | 0.5g glucose | |
| Fishy smell | Is free of | Is free of | Is free of | Is free of |
| Meat fat flavor | Slight incense | General incense | Middle incense | Slight incense |
| Acetic acid smell | Apparent acid is | Acid(s) | Acid(s) | Micro acid |
TABLE 2
| 0.001g of bacteria | 0.002g of bacteria | 0.003g of bacteria | 0.004g of bacteria | 0.005g of bacteria | |
| Fishy smell | Is free of | Is free of | Is free of | Is free of | Is free of |
| Meat fat flavor | Incense stick | Slight incense | Slight incense | Slight incense | Slight incense |
| Acidity of acetic acid | Acid(s) | Apparent acid is | Apparent acid is | Apparent acid is | Apparent acid is |
TABLE 3
| Fermenting for 18h | Fermenting for 24h | Fermenting for 36h | Fermenting for 42h | Fermenting for 48h | |
| Fishy smell | Slight fishy smell | Is free of | Is free of | Is free of | Is free of |
| Meat fat flavor | Is free of | Slight incense | Middle incense | Middle incense | Slight incense |
| Acidity of acetic acid | Is free of | Is free of | Micro acid | Apparent acid is | Apparent acid is |
TABLE 4
The results of the orthogonal optimization are shown in table 5.
TABLE 5
FIG. 5 is an analysis chart of the amino acid content of the meat flavor base of Pinctada martensii prepared in example 1 after hydrolysis, and Table 6 shows the analysis results in units (mg/100g) in which Tau is taurine.
TABLE 6
As can be seen, in the Pinctada martensii shellfish meat seasoning base: the total amino acid content reaches 21.41g/100g, wherein the essential amino acid content is 10.33g/100g, and accounts for 48.2 percent of the total amino acid; the content of flavor-developing amino acid is 6.57g/100g, and accounts for 30.7 percent of the total amino acid; the content of meat-flavor amino acids (arginine, lysine and histidine) is 3.20g/100g, and the proportion of the meat-flavor amino acids in the total amino acids is 14.9%; the taurine content is 1.25g/100g, and accounts for 5.8 percent of the total amino acid; the content of essential amino acid in premature infant is 4.0g/100g, and accounts for 18.8% of total amino acid; the content of glutamic acid is the highest and is 2.83g/100 g.
The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.
Claims (9)
1. The preparation method of the Pinctada martensii shellfish meat seasoning base material is characterized by comprising the following steps of:
(1) preparing pinctada martensii shell meat into meat pulp;
(2) adding a citric acid aqueous solution into the meat pulp, and carrying out water bath treatment;
(3) centrifuging the meat slurry after water bath, removing centrifugate, and collecting shellfish meat;
(4) adding water and glucose into the centrifuged shellfish meat, inoculating probiotics, and fermenting;
(5) and (3) freeze-drying the fermented shellfish meat into powder to obtain the pinctada martensii shellfish meat seasoning base material.
2. The production method according to claim 1, wherein the aqueous citric acid solution has a mass concentration of 2% o.
3. The method of claim 1, wherein the water bath is at a temperature of 80-90 ℃ for 20 min.
4. The method according to claim 1, wherein the centrifugation is carried out at 4 ℃ for 5min and at 3000 r/min.
5. The method of claim 1, wherein the probiotic bacteria are lactic acid bacteria.
6. The preparation method according to claim 1, wherein the addition ratio of the centrifuged shellfish meat, water and glucose is 0.5g:2-5ml:0.1-0.2 g; the inoculation amount of the probiotics is 1-2 per mill of the mass of the centrifuged shellfish meat.
7. The method according to claim 1, wherein the fermentation temperature is 40 ℃ and the fermentation time is 18 to 36 hours.
8. The preparation method according to claim 1, wherein the freeze-drying is carried out by: freezing at-18 deg.C for 12 hr, and freeze drying at-50 deg.C to obtain powder.
9. A Pinctada martensii meat seasoning base obtained according to the preparation method of any one of claims 1 to 8.
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