CN1146302A - Production technology for natural seafood condiment - Google Patents
Production technology for natural seafood condiment Download PDFInfo
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- CN1146302A CN1146302A CN96102671A CN96102671A CN1146302A CN 1146302 A CN1146302 A CN 1146302A CN 96102671 A CN96102671 A CN 96102671A CN 96102671 A CN96102671 A CN 96102671A CN 1146302 A CN1146302 A CN 1146302A
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Abstract
The present invention relates to two techniques applied in the production of natural seafood condiment which can preserve the functional matter and health protective function of seafood. The first one adds water to live shrimps or frozen shrimps or shrimp heads and homogenates, then activates the enzyme by inorganic ions and ultraviolet ray to make them autolyze quickly to obtain the hydrolysate and then processes into black shrimp sauce or shrimp taste sauce. The second one adds water to the meat of mussel and homogenates, then hydrolyzes by adding Bacillus subtilis neutral proteinase and pepsine, then adds mashed garlic or fragrant pungent juice or chilli juice to make into mashed garlic or fragrant pungent mussel sauce.
Description
The invention belongs to a kind of production technology for natural seafood condiment.
In recent years, along with deeply carrying out of reform and opening-up, the people's living standard increases substantially, and the requirement of food dressing is also turned to compound natural type, trophic function type from single palatable taste type.People like natural original original flavor, and are increasing to the demand of all kinds of natural condiment containings.Wherein natural seafood condiment is rich in amino acid, polypeptide, organic acid and nucleotides association thing etc. and has extremely people's the favor of strong sea food flavor again because of it; especially this class seafood condiment also contains many functional materials; as taurine, the related thing of nucleotides, biologically active peptide or the like, these materials have given seafood condiment special health care again.Therefore, greatly develop the main direction that seafood condiment will be flavouring industry.The mode of production of sea food seasoning is broadly divided into extracting method, enzymatic isolation method (comprising aging process) and salt acid system both at home and abroad.Though the sea food seasoning of extracting legal system out has the local flavor of fish and shellfish raw material uniqueness, high to the freshness requirement of raw material, the yield of product is low; Exist if any fat when the salt acid system is produced, can produce carcinogen, bring problem to security of products; And aging process, general production technology is longer, as traditional fish sauce, shrimp paste etc., Japan day by day increases the high-quality and delicious evaluation of China's traditional product oyster sauce, shrimp sauce recently, thus, if can develop the production new technique that shortens the production cycle and can match in excellence or beauty with traditional seafood condiment, its market potential both domestic and external is huge.Guangdong Province is the longest province, China coastline, and the aboundresources of shrimps, shellfish, shrimp, Perna viridis all are the kinds of demanding urgently developing.According to 93 years statistics, nearly 30,000 tons of output the whole province of shrimp, Perna viridis only Zhanjiang just reaches more than 20,000 ton, and the gesture of progressively increase is arranged.Therefore, study the New Processing of these class aquatic products, production has natural, the nutrition of strong sea food flavor, the novel flavoring of health, both can satisfy the domestic and international consumer requirement high-level to flavouring, also open up a new way, for the development of Guangdong marine economy is made contributions for the deep processing of shrimps, shellfish.
The purpose of this invention is to provide a kind of shrimp tissue automatic soup-dissolving technology and the technique for applying of double-enzyme hydrolysis technology on natural seafood condiment is produced, produce black shrimp sauce, prawn flavor sauce and mashed garlic mussel sauce, fragrant peppery mussel wet goods based on ultraviolet treatment with irradiation.
The present invention includes ultraviolet treatment with irradiation is main technique for applying and double-enzyme hydrolysis technology the technique for applying Perna viridis series natural seafood condiment produce on of shrimp tissue automatic soup-dissolving technology on natural seafood condiment is produced.The technical process that shrimp tissue automatic soup-dissolving technology is produced at natural seafood condiment is as follows: earlier with the broken homogenate of the mixed back of fresh and alive or freezing whole shrimp, shrimp head and water equivalent; After the homogenate, it is mixed to add 2-5 times of water again, adds sodium chloride and makes Na ion concentration reach 0.07～0.11moL L
-1To activate the self-dissolving multi-enzyme system in the shrimp tissue, re-using wavelength is 250～330nm, and power is that the self-dissolving multi-enzyme system of 40 watts ultraviolet light pipe prawn tissue activates, and activating distance is 0.5～1.5m, and activationary time is 10～30min; Self-dissolving multi-enzyme system in the shrimp organizer is through Na
+After ultraviolet activation, through gradient temperature (40～70 ℃, every 0.5h raises 5 ℃) and stirring action, make shrimp be organized in quick autolysis in 2～3h, protein hydrolysis ratio reaches more than 80%; Prawn or the hydrolyzate of shrimp head behind quick autolysis are handled through different following process, can make liquid, solid and semisolid seafood condiment, as black shrimp sauce, prawn flavor sauce etc.And the technical process that the double-enzyme hydrolysis technology is produced at natural seafood condiment is as follows: mussel shellfish meat and water equivalent mix crusher in crushing homogenate, add 2～5 times of water mixings after the homogenate again, use 0.01moLL
-1NaOH or Hcl give heat to 40～55 ℃ after adjusting PH7～8, (vigor is 100 to add bacillus subtilis neutral proteinase, 000u/g) making its concentration is 0.1-0.4%, hydrolysis mussel shellfish meat 2.5h under 40-55 ℃ temperature conditions, mixing speed 60rpm, again with the hydrolyzate after the bacillus subtilis neutral proteinase effect through 90 ℃, 15min heating is gone out and is cooled to 50 ℃ behind the enzyme, uses 6moLL
-1HCI transfer PH to 2-4 to add stomach cardia (vigor is 3000u/g), make its concentration reach 0.1-0.4%, hydrolysis mussel shellfish meat 1.5h under 45-55 ℃ temperature conditions, Perna viridis shellfish meat is through bacillus subtilis neutral proteinase and pepsin double-enzyme hydrolysis, hydrolytic process is finished in 4.5h, and hydrolysis rate of protein reaches more than 80%, and the hydrolyzate after the filtration is handled through different following process can make liquid, solid and semi-solid flavoring are as peppery mussel sauce of perfume (or spice) and mashed garlic mussel wet goods.
The present invention has new characteristic on technology; adopt ultraviolet treatment with irradiation technology not appear in the newspapers at home and abroad; two kinds of methods all can be finished than temperate condition with in than the short time; and keep its original nutrition characteristic and unique sea food flavor; particularly content of taurine is higher, and abundant calcium, phosphorus, iron and essential amino acid are arranged, and salinity is lower; both can satisfy the pursuit of consumer, can bring into play the function of its health care again trophic function.The hydrolyzate that adopts above-mentioned new technology to obtain is handled through certain operation, can produce solid-state, semisolid and liquid natural seafood flavouring, except that satisfying ordinary consumer, family's demand, also can use for restaurant, wineshop, the children and the hyperpietic that adapt to calcium deficiency, iron in addition, make the food seasoning matter, especially from now on rhythm of life is accelerated, fast food, quick face will be developed rapidly, and this natural seafood condiment is best suited for product only, gives meter and can obtain considerable economic and social benefit.
Fresh shrimps taken by raw material among the present invention or the mussel class is better, but in the comparative test of fresh and alive shrimp and freezing shrimp, the content of finding both hydrolyzate a-amino acids does not have significant difference, this shows that shrimp is after freezing processing, therefore the not too big variation of activity of the hydrolase system that the shrimp body is interior, utilizes this point to solve the freshness decline that the source raw material too much causes in the production, influence the problem of quality, and the busy season raw material can be waited until dull season and produce.Improve the utilization rate of production equipment.Ultraviolet ray is the light wave between wavelength 200～380NM, and the ultraviolet ray of 200～280NM mainly contains bactericidal action, and the ultraviolet ray of 320～380NM has photochemical effect, and the main peak of photoactivation enzyme is at 275NM and 320NM place.Sample liquid is placed the uviol lamp irradiation down of certain altitude and certain power, determine best illuminate condition by the conversion irradiation time, the result shows that can activate with ultraviolet light treatment method is the multi-enzyme system that self exists in the body, enable the macromolecular substances of quick hydrolysis shrimp body under other suitable condition, change all good senior seafood products of color into.In the reaction system of enzyme, inorganic ions often has activation to enzyme, and the present invention is to Na
+, k
+, Ca
2+, PO
3 3-Isoionic activation, carry out the experiment of single factor experiment and multifactor orthogonal optimization, the kind and the concentration thereof of shrimp required inorganic ions in the self-dissolving process have been determined, the self-dissolving course of reaction of shrimp is a kind of multienzymatic reaction system, determine an environment that adapts to the multienzymatic reaction system, carried out constant temperature test and the gradient experiment under the condition of different temperatures, the result shows reaction condition the best of gradient temperature, because the temperature environment that increases progressively gradually can make different enzymes bring into play its catalytic action under its optimum temperature conditions, thereby reaction is carried out fast.Moisture addition during reaction and PH also are the envirment factors of influence reaction.Hypohydration breaks away from membrane structure and infiltrates solution participation reaction not only bad for enzyme, and because concentration of substrate is excessive, cause enzyme-to-substrate to form the intermediate product of non-activity, or because of the agent of substrate coactivation in conjunction with lowering its valid density, thereby the carrying out of influence reaction, the present invention adds 2-6 water doubly respectively and compares experiment, considers the efficient of concentration technology simultaneously, has determined the best amount of water of shrimp self-dissolving reaction.By the control experiment of the self-dissolving hydrolysis under the different PH conditions, determined optimum PH scope in the shrimp self-dissolving process simultaneously.The optimum condition of utilizing above-mentioned experiment to determine; produce shrimp hydrolysis concentrate; containing with the amino acid-GLU that is the relevant maximum of flavor is 1.16% in addition; other same delicate flavours; sweet taste relevant amino acid is as ASP; GLY; the ALA equal size is in 0.4%～0.65% scope; their total amount is 81.2%; essential amino acid is higher with LYS and LEU content; especially LYS is the composition that lacks in the plant source food; its nutritional significance is bigger; content of taurine is 0.15%; the total content of 18 seed amino acids and taurine is 6.56%, and the hydrolysis concentrate reprocessing of shrimp is black shrimp sauce or prawn flavor sauce etc.The mussel class is then selected enzymolysis process, when being bacillus subtilis neutral proteinase and pepsin hydrolysis mussel, fragrance is normal, hydrolyzate has certain delicate flavour, PH, temperature, enzyme concentration, calcium ion concentration, time five factors have been selected simultaneously, the optimum hydrolysising condition of using the definite enzyme of orthogonal test is hydrolyzed to mussel, finish in the whole hydrolytic process 4.0h, hydrolysis rate of protein reaches 82%, adds mashed garlic, spice juice, Tabasco etc. and be reprocessed into and be mashed garlic, fragrant peppery mussel wet goods product in enzymolysis liquid.
Claims (2)
1, a kind of natural seafood condiment production technology, comprise technique for applying and double-enzyme hydrolysis technology the technique for applying Perna viridis series natural seafood condiment produce on of shrimp tissue automatic soup-dissolving technology on natural seafood condiment is produced based on ultraviolet treatment with irradiation, it is characterized in that: the technical process that shrimp tissue automatic soup-dissolving technology is produced at natural seafood condiment: earlier with fresh and alive or freezing shrimp, shrimp head and water equivalent mix broken homogenate, after the homogenate, it is mixed to add 2-5 times of water again, adding sodium chloride makes Na ion concentration reach 0.07-0.11moLL-1 to activate the self-dissolving multi-enzyme system in the shrimp tissue, re-using wavelength is 250～330nm, power is that the self-dissolving multi-enzyme system of 40 watts ultraviolet light pipe prawn tissue activates, activating distance is 0.5～1.5m, and activationary time is 10～30min; Self-dissolving multi-enzyme system in the shrimp organizer is through Na
+After ultraviolet activation, through 40～70 ℃ of gradient temperatures, every 0.5h rising 5 ℃ and stirring action make shrimp be organized in quick autolysis in the 2-3h, and protein hydrolysis ratio reaches more than 80%; Prawn or the hydrolyzate of shrimp head behind quick autolysis are handled through different following process, can make liquid, solid and semisolid seafood condiment, as black shrimp sauce, prawn flavor sauce etc.;
2, according to the described natural seafood condiment production technology of claim 1, it is characterized in that: the double-enzyme hydrolysis technology is the mixed broken homogenate of mussel shellfish meat and water in the technical process of natural seafood condiment production, adds 1～5 times of water mixing after the homogenate again, uses 0.01mLL
-1NaOH or HCI give heat to 50 ℃ after adjusting PH7～8, (vigor is 100 to add bacillus subtilis neutral proteinase, 000u/g) making its concentration is 0.1-0.4%, hydrolysis mussel shellfish meat 2.5h under 40-55 ℃ temperature conditions, mixing speed 60rpm, again with the hydrolyzate after the enzyme effect of bacillus subtilis neutral proteinase through 90 ℃, 15min heating is gone out and is cooled to 50 ℃ behind the enzyme, uses 6moLL
-1HCl transfer PH to 2-4 to add stomach cardia, be 3000u/g, make its concentration reach 0.1-0.4%, hydrolysis mussel shellfish meat 1.5h under 45-55 ℃ temperature conditions, Perna viridis shellfish meat is through bacillus subtilis neutral proteinase and pepsin double-enzyme hydrolysis, and hydrolytic process is finished in 4.5h, and hydrolysis rate of protein reaches 80%, hydrolyzate after the filtration is handled through different following process can make liquid, solid and semi-solid flavoring, as peppery mussel sauce of perfume (or spice) and mashed garlic mussel wet goods.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96102671A CN1146302A (en) | 1996-01-31 | 1996-01-31 | Production technology for natural seafood condiment |
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| CN96102671A CN1146302A (en) | 1996-01-31 | 1996-01-31 | Production technology for natural seafood condiment |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1111361C (en) * | 2000-02-13 | 2003-06-18 | 马骥 | The production technology of compound seafood crab extract and shrimp extract as flavouring additive |
| CN100391363C (en) * | 2004-04-20 | 2008-06-04 | 大连工业大学 | River crab flavouring and its preparing method |
| CN101066116B (en) * | 2007-06-01 | 2010-10-13 | 烟台命源素海洋生物技术有限公司 | Process of producing functional seafood seasoning |
| CN101327021B (en) * | 2008-07-24 | 2011-06-15 | 中山大学 | Comprehensive approach of accessory product after prawn processing |
| CN101390600B (en) * | 2008-11-05 | 2012-06-27 | 天津市双星香精香料有限公司 | Preparation method of seafresh flavor essence |
| CN102524510A (en) * | 2010-12-14 | 2012-07-04 | 大连工业大学 | Preparation method of low-fluorine Euphasia superb protein base stock |
| CN102771621A (en) * | 2011-05-13 | 2012-11-14 | 浙江海洋学院 | Enzymolysis method of mussel protein |
| CN102919793A (en) * | 2012-11-26 | 2013-02-13 | 浙江海洋学院 | Sea anemone seafood flavoring and preparation method thereof |
| CN105211616A (en) * | 2015-10-27 | 2016-01-06 | 广东海洋大学 | A kind of method of comprehensive utilization to shrimping beam trawl |
| CN105581281A (en) * | 2015-12-24 | 2016-05-18 | 厦门理工学院 | Method for preparing seasoning raw material from leftovers of shrimps and crabs |
| CN105707843A (en) * | 2016-01-28 | 2016-06-29 | 哈尔滨工业大学（威海） | Mussel sauce production method using compound biological enzymatic hydrolysis |
| CN106174388A (en) * | 2016-07-16 | 2016-12-07 | 山东阜丰发酵有限公司 | A kind of fresh compound seasoner of the height containing Mytilus enzymolysis solution and preparation method thereof |
| CN106974210A (en) * | 2017-04-28 | 2017-07-25 | 舟山市常青海洋食品有限公司 | A kind of processing method for digesting swimming crab protein powder |
| CN107125429A (en) * | 2017-04-28 | 2017-09-05 | 舟山市常青海洋食品有限公司 | A kind of production method for hydrolyzing ghost crab protein concentrated solution |
-
1996
- 1996-01-31 CN CN96102671A patent/CN1146302A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1111361C (en) * | 2000-02-13 | 2003-06-18 | 马骥 | The production technology of compound seafood crab extract and shrimp extract as flavouring additive |
| CN100391363C (en) * | 2004-04-20 | 2008-06-04 | 大连工业大学 | River crab flavouring and its preparing method |
| CN101066116B (en) * | 2007-06-01 | 2010-10-13 | 烟台命源素海洋生物技术有限公司 | Process of producing functional seafood seasoning |
| CN101327021B (en) * | 2008-07-24 | 2011-06-15 | 中山大学 | Comprehensive approach of accessory product after prawn processing |
| CN101390600B (en) * | 2008-11-05 | 2012-06-27 | 天津市双星香精香料有限公司 | Preparation method of seafresh flavor essence |
| CN102524510A (en) * | 2010-12-14 | 2012-07-04 | 大连工业大学 | Preparation method of low-fluorine Euphasia superb protein base stock |
| CN102771621A (en) * | 2011-05-13 | 2012-11-14 | 浙江海洋学院 | Enzymolysis method of mussel protein |
| CN102919793A (en) * | 2012-11-26 | 2013-02-13 | 浙江海洋学院 | Sea anemone seafood flavoring and preparation method thereof |
| CN105211616A (en) * | 2015-10-27 | 2016-01-06 | 广东海洋大学 | A kind of method of comprehensive utilization to shrimping beam trawl |
| CN105581281A (en) * | 2015-12-24 | 2016-05-18 | 厦门理工学院 | Method for preparing seasoning raw material from leftovers of shrimps and crabs |
| CN105581281B (en) * | 2015-12-24 | 2019-11-05 | 厦门理工学院 | A method of material of spice is prepared using shrimp crab leftover bits and pieces |
| CN105707843A (en) * | 2016-01-28 | 2016-06-29 | 哈尔滨工业大学（威海） | Mussel sauce production method using compound biological enzymatic hydrolysis |
| CN106174388A (en) * | 2016-07-16 | 2016-12-07 | 山东阜丰发酵有限公司 | A kind of fresh compound seasoner of the height containing Mytilus enzymolysis solution and preparation method thereof |
| CN106174388B (en) * | 2016-07-16 | 2020-01-07 | 山东阜丰发酵有限公司 | High-freshness compound seasoning containing mussel enzymatic hydrolysate and preparation method thereof |
| CN106974210A (en) * | 2017-04-28 | 2017-07-25 | 舟山市常青海洋食品有限公司 | A kind of processing method for digesting swimming crab protein powder |
| CN107125429A (en) * | 2017-04-28 | 2017-09-05 | 舟山市常青海洋食品有限公司 | A kind of production method for hydrolyzing ghost crab protein concentrated solution |
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