CN115428931A - Seafood essence prepared based on dry powder of seafood shell and preparation method thereof - Google Patents
Seafood essence prepared based on dry powder of seafood shell and preparation method thereof Download PDFInfo
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- CN115428931A CN115428931A CN202211080458.3A CN202211080458A CN115428931A CN 115428931 A CN115428931 A CN 115428931A CN 202211080458 A CN202211080458 A CN 202211080458A CN 115428931 A CN115428931 A CN 115428931A
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 77
- 239000000843 powder Substances 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- CZUGFKJYCPYHHV-UHFFFAOYSA-N 3-methylthiopropanol Chemical compound CSCCCO CZUGFKJYCPYHHV-UHFFFAOYSA-N 0.000 claims abstract description 28
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 claims abstract description 28
- 108090000526 Papain Proteins 0.000 claims abstract description 20
- 239000004365 Protease Substances 0.000 claims abstract description 20
- 229940055729 papain Drugs 0.000 claims abstract description 20
- 235000019834 papain Nutrition 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 14
- XYHKNCXZYYTLRG-UHFFFAOYSA-N 1h-imidazole-2-carbaldehyde Chemical compound O=CC1=NC=CN1 XYHKNCXZYYTLRG-UHFFFAOYSA-N 0.000 claims abstract description 13
- GWYFCOCPABKNJV-UHFFFAOYSA-M 3-Methylbutanoic acid Natural products CC(C)CC([O-])=O GWYFCOCPABKNJV-UHFFFAOYSA-M 0.000 claims abstract description 13
- OUDFNZMQXZILJD-UHFFFAOYSA-N 5-methyl-2-furaldehyde Chemical compound CC1=CC=C(C=O)O1 OUDFNZMQXZILJD-UHFFFAOYSA-N 0.000 claims abstract description 13
- GWYFCOCPABKNJV-UHFFFAOYSA-N beta-methyl-butyric acid Natural products CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000001715 Lentinula edodes Nutrition 0.000 claims abstract description 11
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000006243 chemical reaction Methods 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 18
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 15
- 239000013078 crystal Substances 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 9
- 238000001694 spray drying Methods 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 230000007062 hydrolysis Effects 0.000 claims description 7
- 238000006460 hydrolysis reaction Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 230000035484 reaction time Effects 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 5
- 235000004237 Crocus Nutrition 0.000 abstract 1
- 241000596148 Crocus Species 0.000 abstract 1
- 238000004332 deodorization Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000000047 product Substances 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
- A23L27/20—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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2022—Aliphatic compounds containing sulfur
-
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- 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
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- 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
Abstract
The invention discloses a seafood essence prepared based on seafood shell dry powder, which is prepared from the following raw materials: crab shell, fishy smell removing agent, flour, papain, 3-methylthiopropanol, isovaleric acid, 5-methylfurfural, 2,5-dimethyl, lentinus edodes essence, ethyl maltol and dimethyl-thioether. This seafood essence based on preparation of seafood casing dry powder, through the mode that utilizes fishy smell removing agent and flour to carry out the deodorization respectively to the crab shell before crab shell crocus for the fishy smell in the crab shell can reduce by a wide margin, has guaranteed to add the seafood essence of crab shell powder's sea fishy smell and has reduced by a wide margin, has both guaranteed seafood essence's freshness, has also got rid of seafood essence's fishy smell, utilizes the crab meat to reject the mode that the powder was ground as the freshness components to the remaining crab shell after the back simultaneously, makes the accessory substance of crab can by abundant utilization, has also alleviated the problem that seafood essence preparation cost is at a premium.
Description
Technical Field
The invention relates to the technical field of seafood essence, in particular to seafood essence prepared based on seafood shell dry powder and a preparation method thereof.
Background
The seafood essence is a mixture which is manually blended, contains more than two or even dozens of spices and has certain fragrance, and in order to enable added food to be more delicious, meat paste made of seafood meat is usually added into the raw materials of the seafood essence to be mixed with other spices, but the problem that the seafood essence does not have seafood taste is better solved, the seafood essence has thick seafood taste while the seafood essence is made, the seafood taste is covered by the spices, the seafood essence can be tasted when the food scattered with the seafood essence, the fishy smell is different from the fishy smell of the seafood, the fishy smell contained in the seafood essence cannot be removed through seasonings in the cooking process, so that the seafood essence is unacceptable for people who dislike the fishy smell of the seafood, and the cost of the seafood essence is greatly increased by adding the meat paste made of the seafood essence, and the control of the cost of the seafood essence is not facilitated.
Aiming at the problems, innovative design is urgently needed on the basis of the original seafood essence.
Disclosure of Invention
The invention aims to provide a seafood essence prepared based on dry seafood shell powder and a preparation method thereof, and aims to solve the problems of heavy seafood flavor and high production cost of the seafood essence in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a seafood essence prepared based on dry powder of seafood shells is prepared from the following raw materials: crab shell, fishy smell removing agent, flour, papain, 3-methylthiopropanol, isovaleric acid, 5-methylfurfural, 2,5-dimethyl, lentinus edodes essence, ethyl maltol and dimethyl-thioether.
A seafood essence preparation method based on seafood shell dry powder preparation comprises the following steps:
s1, preparing crab shells subjected to fishy smell removal treatment by using a fishy smell removing agent and flour;
s2, grinding the obtained crab shells into powder by a grinder for later use;
s3, adding powder prepared from crab shells and papain into a stirring reaction kettle for hydrolysis, and heating to inactivate the papain after the enzymolysis is finished;
s4, adjusting the pH value of the system to be between 6.0 and 8.0, adding 3-methylthio propanol, isovaleric acid, 5-methylfurfural and 2,5-dimethyl into the mixture to carry out co-heating reaction, and continuously stirring in the reaction process;
s5, cooling to room temperature, and preparing crystal powder by a centrifugal spray drying method;
s6, adding the lentinus edodes essence, the ethyl maltol and the dimethyl-thioether into the dried crystal powder, and uniformly stirring
Preferably, the crab shell is prepared by the following method: firstly putting the crab shells into a fishy smell removing agent for soaking for 2-10 minutes, then taking out the crab shells, draining, putting the crab shells into hot oil for frying, then scattering flour on the edge of an oil pan to adsorb trimethylamine dissolved in the oil, and repeating the processes for a plurality of times until no obvious fishy smell exists after the crab shells are fished up.
By adopting the technical scheme, the mode of dissolving trimethylamine in the oil by the flour is utilized, so that more trimethylamine can be separated out from the crab shells, and the flour adhered to the outer surfaces of the crab shells needs to be scraped after the crab shells are fished out.
Preferably, the total amount of the papain added is 0.3% -0.6% of the total amount of the powder made of the crab shells.
By adopting the technical scheme, the papain is utilized to carry out enzymolysis on the crab shell powder, and different free polypeptides and amino acids can be released during enzymolysis, so that the product presents richer and full-bodied flavor.
Preferably, the ratio of the 3-methylthiopropanol, the isovaleric acid, the 5-methylfurfural and the 2,5-dimethyl is 3.
By adopting the technical scheme, the 3-methylthio propanol which is easy to boil at high temperature can not be sublimated in the reaction process.
Preferably, the ethyl maltol is added after the crystalline powder prepared by a centrifugal spray drying method is completely cooled, the ratio of the lentinan to the ethyl maltol to the dimethyl-sulfide is 9.
By adopting the technical scheme, the ethyl maltol is prevented from being decomposed and sublimated at high temperature.
Compared with the prior art, the invention has the beneficial effects that: the seafood essence prepared based on the dry powder of the seafood shell and the preparation method thereof are as follows:
the method has the advantages that the fishy smell in the crab shells can be greatly reduced by utilizing the fishy smell removing agent and the flour to respectively remove the fishy smell of the crab shells before the crab shell is ground into powder, the sea fishy smell of the seafood essence added with the crab shell powder is greatly reduced, the freshness of the seafood essence is guaranteed, the fishy smell of the seafood essence is also removed, and meanwhile, the method of grinding the residual crab shells after the crab meat is removed into powder to serve as freshness-extracting components is utilized, so that the by-products of the crabs can be fully utilized, and the problem that the preparation cost of the seafood essence is high is also solved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Example 1:
the invention provides a seafood essence preparation method based on seafood shell dry powder preparation, which comprises the following steps.
1. Firstly, putting 1000 components of crab shells into a fishy smell removing agent for soaking for 2 minutes, then taking out the crab shells, draining, putting the crab shells into hot oil for frying, and then scattering flour on the edge of an oil pan to adsorb trimethylamine dissolved in the oil;
2. grinding the obtained crab shells into powder by a grinder for later use;
3. adding 1000 parts of crab shell prepared powder and 3 parts of papain into a stirring reaction kettle for hydrolysis, and heating to inactivate the papain after the enzymolysis is finished;
4. adjusting the pH value of the system to be 7, adding 3-methylthiopropanol of a component 3, isovaleric acid of a component 15, 5-methylfurfural of a component 9 and 2,5-dimethyl of a component 6 into the mixture, carrying out a co-heating reaction at the temperature of 80 ℃, and continuously stirring for 15 minutes in the reaction process;
5. cooling to room temperature, and preparing into crystal powder by centrifugal spray drying method;
6. adding lentinus edodes essence 9, ethyl maltol 6 and dimethyl sulfide 9 into the dried crystal powder, and stirring.
Example 2:
the invention provides a seafood essence preparation method based on seafood shell dry powder preparation, which comprises the following steps.
1. Firstly, putting 1000 components of crab shells into a fishy smell removing agent for soaking for 6 minutes, then taking out the crab shells, draining, putting the crab shells into hot oil for frying, and then scattering flour on the edge of an oil pan to adsorb trimethylamine dissolved in the oil;
2. grinding the obtained crab shells into powder by a grinder for later use;
3. adding powder prepared from 1000 parts of crab shells and 4 parts of papain into a stirring reaction kettle for hydrolysis, and heating to inactivate the papain after the enzymolysis is finished;
4. adjusting the pH value of the system to be 7, adding 4 parts of 3-methylthiopropanol, 20 parts of isovaleric acid, 12 parts of 5-methylfurfural and 8 parts of 2,5-dimethyl into the mixture, carrying out a co-heating reaction at 85 ℃, and continuously stirring for 20 minutes in the reaction process;
5. cooling to room temperature, and preparing into crystal powder by centrifugal spray drying method;
6. adding lentinus edodes extract 18, ethyl maltol 12 and dimethyl sulfide 18 into the dried crystal powder, and stirring.
Example 3:
the invention provides a seafood essence preparation method based on seafood shell dry powder preparation, which comprises the following steps.
1. Firstly, putting 1000 components of crab shells into a fishy smell removing agent for soaking for 10 minutes, then taking out the crab shells, draining, putting the crab shells into hot oil for frying, and then scattering flour on the edge of an oil pan to adsorb trimethylamine dissolved in the oil;
2. grinding the obtained crab shells into powder by a grinder for later use;
3. adding 1000 parts of crab shell prepared powder and 6 parts of papain into a stirring reaction kettle for hydrolysis, and heating to inactivate the papain after the enzymolysis is finished;
4. adjusting the pH value of the system to be 7, adding 6 parts of 3-methylthiopropanol, 30 parts of isovaleric acid, 18 parts of 5-methylfurfural and 12 parts of 2,5-dimethyl into the mixture, carrying out a co-heating reaction at 90 ℃, and continuously stirring for 45 minutes in the reaction process;
5. cooling to room temperature, and preparing into crystal powder by centrifugal spray drying method;
6. adding the 27 components of the lentinus edodes extract, the 18 components of the ethyl maltol and the 27 components of the dimethyl-thioether into the dried crystal powder, and uniformly stirring.
Example 4:
the invention provides a seafood essence preparation method based on seafood shell dry powder preparation, which comprises the following steps.
1. Firstly, putting 1000 components of crab shells into a fishy smell removing agent for soaking for 6 minutes, then taking out the crab shells, draining, putting the crab shells into hot oil for frying, and then scattering flour on the edge of an oil pan to adsorb trimethylamine dissolved in the oil;
2. grinding the obtained crab shells into powder by a grinder for later use;
3. adding powder prepared from 1000 parts of crab shells and 4 parts of papain into a stirring reaction kettle for hydrolysis, and heating to inactivate the papain after the enzymolysis is finished;
4. adjusting the pH value of the system to be 6, adding 4 parts of 3-methylthiopropanol, 20 parts of isovaleric acid, 12 parts of 5-methylfurfural and 8 parts of 2,5-dimethyl into the mixture, carrying out a co-heating reaction at 85 ℃, and continuously stirring for 20 minutes in the reaction process;
5. cooling to room temperature, and preparing into crystal powder by centrifugal spray drying method;
6. adding lentinus edodes extract 18, ethyl maltol 12 and dimethyl sulfide 18 into the dried crystal powder, and stirring.
Example 5:
the invention provides a seafood essence preparation method based on seafood shell dry powder preparation, which comprises the following steps.
1. Firstly, putting 1000 components of crab shells into a fishy smell removing agent for soaking for 6 minutes, then taking out the crab shells, draining, putting the crab shells into hot oil for frying, and then scattering flour on the edge of an oil pan to adsorb trimethylamine dissolved in the oil;
2. grinding the obtained crab shells into powder by a grinder for later use;
3. adding 1000 parts of crab shell prepared powder and 4 parts of papain into a stirring reaction kettle for hydrolysis, and heating to inactivate the papain after the enzymolysis is finished;
4. adjusting the pH value of the system to be 8, adding 4 parts of 3-methylthiopropanol, 20 parts of isovaleric acid, 12 parts of 5-methylfurfural and 8 parts of 2,5-dimethyl into the mixture, carrying out a co-heating reaction at 85 ℃, and continuously stirring for 20 minutes in the reaction process;
5. cooling to room temperature, and preparing into crystal powder by centrifugal spray drying method;
6. adding the dried crystalline powder into the lentinus edodes extract with the component 18, the ethyl maltol with the component 12 and the dimethyl-thioether with the component 18, and uniformly stirring.
Table 1: sensory evaluation of the reactions of the examples with different raw Material compositions at the same pH
Table 2: effect of the same ingredients on fishy taste in the examples based on example 2, with different pH values (score)
Score 1-5, lowest score 1, highest score 5
It can be known from many practical applications that the seafood essence prepared by the formula in example 2 has enhanced seafood taste, outstanding fragrance and good sensory experience under the same PH, and the seafood essence prepared under the condition of PH 7 has the best masking degree on fishy smell through experiments under the same formula and different PH environments.
Claims (8)
1. A seafood essence prepared based on seafood shell dry powder is characterized in that:
the essence is prepared from the following raw materials: crab shell, fishy smell removing agent, flour, papain, 3-methylthiopropanol, isovaleric acid, 5-methylfurfural, 2,5-dimethyl, lentinus edodes essence, ethyl maltol and dimethyl-thioether.
2. The seafood flavor preparation method based on seafood shell dry powder production as claimed in claim 1, characterized in that: the method comprises the following steps:
s1, preparing crab shells subjected to fishy smell removal treatment by using a fishy smell removing agent and flour;
s2, grinding the obtained crab shells into powder by a grinder for later use;
s3, adding powder prepared from crab shells and papain into a stirring reaction kettle for hydrolysis, and heating to inactivate the papain after enzymolysis is finished;
s4, adjusting the pH value of the system to be between 6.0 and 8.0, adding 3-methylthio propanol, isovaleric acid, 5-methylfurfural and 2,5-dimethyl into the mixture to carry out co-heating reaction, and continuously stirring in the reaction process;
s5, cooling to room temperature, and preparing crystal powder by a centrifugal spray drying method;
and S6, adding the lentinus edodes essence, the ethyl maltol and the dimethyl-thioether into the dried crystal powder and uniformly stirring.
3. The seafood essence preparation method based on seafood shell dry powder preparation according to claim 2, characterized in that: the crab shell is prepared by the following method: firstly putting the crab shells into a fishy smell removing agent for soaking for 2-10 minutes, then taking out the crab shells, draining, putting the crab shells into hot oil for frying, then scattering flour on the edge of an oil pan to adsorb trimethylamine dissolved in the oil, and repeating the processes for a plurality of times until no obvious fishy smell exists after the crab shells are fished up.
4. The seafood essence preparation method based on seafood shell dry powder preparation according to claim 2, characterized in that: the total amount of the papain added is 0.3 to 0.6 percent of the total amount of the powder made of the crab shells.
5. The seafood essence preparation method based on seafood shell dry powder preparation according to claim 2, characterized in that: the proportion of the 3-methylthio propanol, the isovaleric acid, the 5-methylfurfural and the 2,5-dimethyl is 3.
6. The seafood flavor preparation method based on seafood shell dry powder production of claim 2, characterized in that: the temperature of the 3-methylthio propanol, the isovaleric acid, the 5-methylfurfural and the 2,5-dimethyl are controlled to be 80-90 ℃ in the process of carrying out the co-heating reaction, and the reaction time is 15-45 minutes.
7. The seafood essence preparation method based on seafood shell dry powder preparation according to claim 2, characterized in that: the ethyl maltol needs to be added after the crystalline powder prepared by the centrifugal spray-drying method is completely cooled.
8. The seafood essence preparation method based on seafood shell dry powder preparation according to claim 2, characterized in that: the ratio of the shiitake essence, the ethyl maltol and the dimethyl-thioether is 9.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211080458.3A CN115428931A (en) | 2022-09-05 | 2022-09-05 | Seafood essence prepared based on dry powder of seafood shell and preparation method thereof |
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| CN202211080458.3A CN115428931A (en) | 2022-09-05 | 2022-09-05 | Seafood essence prepared based on dry powder of seafood shell and preparation method thereof |
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| CN115428931A true CN115428931A (en) | 2022-12-06 |
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| CN202211080458.3A Pending CN115428931A (en) | 2022-09-05 | 2022-09-05 | Seafood essence prepared based on dry powder of seafood shell and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751946A (en) * | 2017-09-22 | 2018-03-06 | 浙江海洋大学 | A kind of method that seafood condiment is prepared using crab shell |
| CN109198576A (en) * | 2018-10-29 | 2019-01-15 | 东山县东盛食品有限公司 | A method of seafood essence is prepared using marine product extract |
| CN111903949A (en) * | 2020-08-11 | 2020-11-10 | 江苏全盈生物科技有限公司 | Seafood seasoning and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751946A (en) * | 2017-09-22 | 2018-03-06 | 浙江海洋大学 | A kind of method that seafood condiment is prepared using crab shell |
| CN109198576A (en) * | 2018-10-29 | 2019-01-15 | 东山县东盛食品有限公司 | A method of seafood essence is prepared using marine product extract |
| CN111903949A (en) * | 2020-08-11 | 2020-11-10 | 江苏全盈生物科技有限公司 | Seafood seasoning and preparation method thereof |
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