CN116076690A - Oyster sauce with composite seafood flavor and preparation method thereof - Google Patents
Oyster sauce with composite seafood flavor and preparation method thereof Download PDFInfo
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- CN116076690A CN116076690A CN202211313135.4A CN202211313135A CN116076690A CN 116076690 A CN116076690 A CN 116076690A CN 202211313135 A CN202211313135 A CN 202211313135A CN 116076690 A CN116076690 A CN 116076690A
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- 241000237502 Ostreidae Species 0.000 title claims abstract description 77
- 235000020636 oyster Nutrition 0.000 title claims abstract description 77
- 235000015067 sauces Nutrition 0.000 title claims abstract description 44
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 30
- 235000019634 flavors Nutrition 0.000 title claims abstract description 25
- 235000014102 seafood Nutrition 0.000 title claims abstract description 20
- 239000002131 composite material Substances 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 31
- 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 26
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 235000021419 vinegar Nutrition 0.000 claims abstract description 10
- 239000000052 vinegar Substances 0.000 claims abstract description 10
- 229960004543 anhydrous citric acid Drugs 0.000 claims abstract description 7
- 239000004382 Amylase Substances 0.000 claims abstract description 6
- 102000013142 Amylases Human genes 0.000 claims abstract description 6
- 108010065511 Amylases Proteins 0.000 claims abstract description 6
- 235000019418 amylase Nutrition 0.000 claims abstract description 6
- 241000237509 Patinopecten sp. Species 0.000 claims description 14
- 235000020637 scallop Nutrition 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 9
- 229920001285 xanthan gum Polymers 0.000 claims description 9
- 235000010493 xanthan gum Nutrition 0.000 claims description 9
- 229940082509 xanthan gum Drugs 0.000 claims description 9
- 239000000230 xanthan gum Substances 0.000 claims description 9
- 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 description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 239000004302 potassium sorbate Substances 0.000 claims description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims description 8
- 229940069338 potassium sorbate Drugs 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 239000000940 FEMA 2235 Substances 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 5
- 239000002773 nucleotide Substances 0.000 claims description 5
- 125000003729 nucleotide group Chemical group 0.000 claims description 5
- 229960004106 citric acid Drugs 0.000 claims description 4
- 108010006161 conchiolin Proteins 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 239000004376 Sucralose Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007872 degassing Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 230000000415 inactivating effect Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000005022 packaging material Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 3
- 235000019408 sucralose Nutrition 0.000 claims description 3
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims description 2
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 2
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 11
- 239000000126 substance Substances 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 abstract description 4
- 230000001953 sensory effect Effects 0.000 abstract description 4
- 230000000813 microbial effect Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000011109 contamination Methods 0.000 abstract description 2
- 230000009849 deactivation Effects 0.000 abstract description 2
- 238000010790 dilution Methods 0.000 abstract description 2
- 239000012895 dilution Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 235000015170 shellfish Nutrition 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 241000208822 Lactuca Species 0.000 description 2
- 235000003228 Lactuca sativa Nutrition 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000011651 chromium Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- SSZWWUDQMAHNAQ-UHFFFAOYSA-N 3-chloropropane-1,2-diol Chemical compound OCC(O)CCl SSZWWUDQMAHNAQ-UHFFFAOYSA-N 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- JJWSNOOGIUMOEE-UHFFFAOYSA-N Monomethylmercury Chemical compound [Hg]C JJWSNOOGIUMOEE-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000607272 Vibrio parahaemolyticus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000034659 glycolysis Effects 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- UMFJAHHVKNCGLG-UHFFFAOYSA-N n-Nitrosodimethylamine Chemical compound CN(C)N=O UMFJAHHVKNCGLG-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 150000003071 polychlorinated biphenyls Chemical group 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations 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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
Abstract
The invention provides oyster sauce with a composite seafood flavor and a preparation method thereof, wherein the oyster sauce comprises conchiopedilum raw materials, anhydrous citric acid, fermented oyster juice, water, starch and auxiliary materials; according to the invention, the enzymolysis oyster juice is added, so that the oyster juice has a strong oyster meat flavor, is fresh and sweet in taste, can greatly enhance the meat feel quality of the oyster juice, and simultaneously well retains the nutrition substances of the oyster. The pH of the seafood oyster sauce system is reduced by adding anhydrous citric acid; at the same time, the brewed vinegar is added, the full sour feeling is presented, the vinegar is compounded with other fresh matters, and the sensory fresh taste is more outstanding. Most importantly, the risk of microbial contamination and dilution is further reduced, so that the shelf life of the product can be prolonged. By adding conch raw materials, different shellfish flavors are respectively provided, and the three raw materials and the enzymolysis oyster juice form a compound delicate flavor, and the delicate flavor is full and durable. In addition, the invention carries out enzyme deactivation treatment on the raw material containing amylase by strictly controlling the temperature and the acidity, thereby reducing the risk of thinning starch particles.
Description
Technical Field
The invention relates to the technical field of solid seasonings, in particular to oyster sauce with a composite seafood flavor and a preparation method thereof.
Background
The oyster sauce is a non-solid seasoning prepared by decocting oyster (oyster). The oyster sauce is a seasoning which is commonly used in coastal areas and used for increasing the freshness, particularly seafood delicious, and is prepared by taking oyster (oyster) as a raw material, steaming, concentrating and adding auxiliary materials. The oyster sauce is delicious, the oyster fragrance is rich, the oyster sauce has a certain viscosity, the black and the reddish brown are the main ingredients, the nutritional value is higher, the oyster sauce beef and the oyster sauce lettuce are the main ingredients, and along with popularization of oyster sauce seasoning, more families are adding the oyster sauce beef and the oyster sauce lettuce into the braised dishes. The traditional oyster sauce making method has the advantages that the steps are more, the most important step is to cook the fresh oyster, the step is the time-consuming process, the efficiency is low, the high-quality oyster sauce is made to have the fresh taste of the oyster, the result is that the rough processing procedure often leads to single taste and poor mouthfeel, only the oyster fragrance flavor is achieved, a little seafood fishy smell is brought into the oyster sauce, and the oyster sauce grows mold and water bleeding phenomenon occurs after the oyster sauce is placed for a period of time. The oyster juice is used as the raw material of oyster sauce, and in the production process, the traditional process has defects, such as serious loss of nutrient substances and flavor substances of oyster in the cooking process, reduced oyster flavor, reduced mouthfeel and poor sensory experience. Moreover, in the oyster sauce production process, the oyster sauce is influenced by the combination of single factors or multiple factors such as modified starch quality, amylase, microorganisms and the like, the oyster sauce is unstable in shape, hydration and layering are easy to occur in the storage and transportation processes, and the product shape is influenced.
Disclosure of Invention
The invention aims to provide the oyster sauce with the composite seafood flavor, which ensures the static posture, has higher seed safety and rich seafood flavor and is saturated, and the preparation method thereof.
In order to achieve the aim, the invention provides oyster sauce with a composite seafood flavor, which is characterized by comprising conchiolin raw materials, anhydrous citric acid, glycolysis oyster juice, water, starch and auxiliary materials.
The oyster sauce with the composite seafood flavor as set forth in claim 1, wherein the mass percentage content of each raw material is: 1.1 to 4.5 percent of conchiolin raw materials, 0.1 to 0.8 percent of anhydrous citric acid, 10 to 22 percent of enzymolysis oyster juice, 40 to 50 percent of water, 3 to 6 percent of starch and the balance of materials as auxiliary materials.
The oyster sauce with the composite seafood flavor according to claim 1, wherein the shell raw materials comprise 0.5-2% of abalone juice, 0.1-0.5% of scallop powder and 0.5-2% of scallop juice, which account for the total amount of the oyster sauce.
The oyster sauce with the flavor of composite seafood according to claim 1, wherein the auxiliary materials comprise 5-10% of white granulated sugar, 5-8% of edible salt, 0.06-0.1% of potassium sorbate, 0.1-0.8% of disodium 5' -ribonucleotide, 0.1-1% of xanthan gum, 0.001-0.1% of sucralose, 0.1-2% of caramel color soy sauce, 2-10% of brewed soy sauce and 0.1-2% of brewed vinegar.
The invention also provides a preparation method of the oyster sauce with the composite seafood flavor, which comprises the following steps:
step one: pretreatment of raw materials
Uniformly mixing xanthan gum, 5' -flavor nucleotide disodium and partial salt or partial white granulated sugar; pre-dissolving starch and water according to a certain proportion to ensure that the starch is not easy to precipitate;
step two: weighing and feeding
And (3) adding the enzymolysis oyster juice, abalone juice, scallop powder, scallop juice, monosodium glutamate, white granulated sugar, citric acid, brewed vinegar, brewed soy sauce and the rest water of the formula into a pre-dissolving tank, and stirring at 50rpm.
Step three: heating and heat preservation
Closing a feed inlet, opening hot steam, raising the temperature of the material to 90-95 ℃ under the condition of keeping the stirring speed at 50rpm, closing the hot steam, and keeping the temperature at not less than 90 ℃ for 20-30min for fully inactivating amylase possibly existing in the raw material;
step four: weighing and feeding
Dissolving potassium sorbate with partial water to completely dissolve, adding the dissolved potassium sorbate, caramel color, pre-dissolved starch, xanthan gum and 5' -flavor nucleotide disodium into a pre-dissolving tank, and stirring at 50rpm;
step five: heating and heat preservation
Closing a feed inlet, starting hot steam, and heating the material to 80-85 ℃ under the condition of keeping the stirring speed of 50rpm, and maintaining for 30-40min for full sterilization and starch gelatinization;
step six: vacuum cooling, concentrating, and packaging
And (3) conveying the materials into a degassing tank, setting the vacuum degree to be-2 MPa to-0.01 MPa, continuously opening condensed water, reducing the temperature to be below the heat-resistant limit of the packaging material, and filling.
Compared with the prior art, the invention has the advantages that:
1. according to the invention, the enzymolysis oyster juice is added, so that the oyster juice has a strong oyster meat flavor, is fresh and sweet in taste, overcomes the defect of insufficient oyster taste of the common oyster juice, can greatly enhance the meat feel quality of the oyster juice, and simultaneously better retains the nutrition substances of the oyster.
2. According to the invention, the pH of the seafood oyster sauce system is reduced by adding anhydrous citric acid; at the same time, the brewed vinegar is added, the full sour feeling is presented, the vinegar is compounded with other fresh matters, and the sensory fresh taste is more outstanding. Most importantly, the risk of microbial contamination and dilution is further reduced, so that the shelf life of the product can be prolonged.
3. According to the invention, different shellfish flavors are respectively provided by adding conch raw materials such as abalone sauce, scallop powder and scallop sauce, and the three raw materials and the enzymolysis oyster sauce form a compound delicious taste, so that the delicious taste is full and durable.
4. The invention can carry out enzyme deactivation treatment on all materials possibly containing amylase, especially conchioidal materials, and strictly controls the temperature and acidity, thereby reducing the risk of thinning starch particles.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be further described below.
Example 1:
the oyster sauce seasoning is prepared from the following raw materials in percentage by mass:
51.712% of water, 12% of enzymolysis oyster juice, 9% of white granulated sugar, 8.5% of monosodium glutamate, 6.5% of edible salt, 5% of starch, 2% of abalone juice, 0.1% of scallop powder, 2% of scallop juice, 0.2% of brewed vinegar, 2% of brewed soy sauce, 0.2% of citric acid, 0.08% of potassium sorbate, 0.1% of 5' -flavor nucleotide disodium, 0.1% of xanthan gum, 0.008% of sucralose and 0.5% of caramel color.
The preparation method of the new oyster sauce specifically comprises the following steps:
step one: pretreatment of raw materials
The raw materials are accepted according to the standard.
Xanthan gum, i+g and iodized salt were mixed according to 1:1:10, and uniformly mixing the materials. Starch and water in 1:8, and pre-dissolving the mixture.
Filtering with gauze after pre-dissolving for standby.
Step two: weighing and feeding 1
And (3) adding the enzymolysis oyster juice, abalone juice, scallop powder, scallop juice, monosodium glutamate, white granulated sugar, citric acid, brewed vinegar, brewed soy sauce and the rest water of the formula into a pre-dissolving tank, and stirring at 50rpm. Wherein oyster juice is weighed and filtered by gauze.
Step three: heating and heat preservation 1
Closing the feed inlet, opening hot steam, raising the temperature of the material to 90 ℃ under the condition of keeping the stirring speed at 50rpm, closing the hot steam, and keeping the temperature at not less than 90 ℃ for 20min for fully inactivating amylase.
Step four: weighing and feeding 2
The potassium sorbate is fully dissolved by partial water and then is put into a cooking pot with caramel color, pre-dissolved starch, xanthan gum, I+G and the like for stirring at 50rpm.
Step five: heating and heat preservation 2
Closing the feeding hole, starting hot steam, and heating the material to 80-85 ℃ under the condition of keeping the stirring speed of 50rpm, and maintaining for 30-40min for full sterilization.
Step six: vacuum cooling, concentrating, and packaging
And (3) conveying the materials into a degassing tank, setting the vacuum degree to be-2 MPa to-0.01 MPa, continuously opening condensed water, reducing the temperature to be below the heat-resistant limit of the packaging material, and filling.
The oyster sauce has the following quality indexes:
sensory requirements:
the color is as follows: reddish brown to tan, bright and glossy;
smell: the oyster is fragrant;
taste: delicious taste, palatable salty taste or fresh sweet taste, and no peculiar smell;
posture is as follows: the adhesive is moderate and uniform in viscosity, does not delaminate or agglomerate, and has no foreign matters;
physical and chemical indexes:
amino acid nitrogen/(g/100 g): more than or equal to 0.60;
total acid (in lactic acid)/(g/100 g): less than or equal to 0.80;
salt (calculated as sodium chloride)/(g/100 g): less than or equal to 10.00;
total solids/(g/100 g): not less than 30.00;
volatile basic nitrogen/(mg/100 g): less than or equal to 20;
microbial index:
colony count (CFU/g): less than or equal to 1000;
coliform group (CFU/g): less than or equal to 10;
mould and yeast (CFU/g): less than or equal to 10;
pollutant index:
lead (Pb)/(mg/kg): less than or equal to 1.0;
methyl mercury/(mg/kg): less than or equal to 0.5;
3-chloro-1, 2-propanediol/(mg/kg): less than or equal to 0.02;
inorganic arsenic/(mg/kg): less than or equal to 0.5;
polychlorinated biphenyl/(mg/kg): less than or equal to 0.5;
cadmium (Cd)/(mg/kg): less than or equal to 0.5;
chromium (Cr)/(mg/kg): less than or equal to 2.0;
n-dimethylnitrosamine/(μg/kg): less than or equal to 4.0;
pathogenic bacteria index:
salmonella (CFU/g): cannot be detected;
staphylococcus aureus (CFU/g): less than or equal to 100;
vibrio parahaemolyticus (MPN/g): less than or equal to 100.
The foregoing is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any person skilled in the art will make any equivalent substitution or modification to the technical solution and technical content disclosed in the invention without departing from the scope of the technical solution of the invention, and the technical solution of the invention is not departing from the scope of the invention.
Claims (5)
1. The oyster sauce with the composite seafood flavor is characterized by comprising conchiolin raw materials, anhydrous citric acid, fermented oyster juice, water, starch and auxiliary materials.
2. The oyster sauce with the composite seafood flavor as set forth in claim 1, wherein the mass percentage content of each raw material is: 1.1 to 4.5 percent of conchiolin raw materials, 0.1 to 0.8 percent of anhydrous citric acid, 10 to 22 percent of enzymolysis oyster juice, 40 to 50 percent of water, 3 to 6 percent of starch and the balance of materials as auxiliary materials.
3. The oyster sauce with the composite seafood flavor according to claim 1, wherein the shell raw materials comprise 0.5-2% of abalone juice, 0.1-0.5% of scallop powder and 0.5-2% of scallop juice, which account for the total amount of the oyster sauce.
4. The oyster sauce with the flavor of composite seafood according to claim 1, wherein the auxiliary materials comprise 5-10% of white granulated sugar, 5-8% of edible salt, 0.06-0.1% of potassium sorbate, 0.1-0.8% of disodium 5' -ribonucleotide, 0.1-1% of xanthan gum, 0.001-0.1% of sucralose, 0.1-2% of caramel color soy sauce, 2-10% of brewed soy sauce and 0.1-2% of brewed vinegar.
5. A method for preparing the oyster sauce with the flavor of composite seafood, which is characterized by comprising the following steps of:
step one: pretreatment of raw materials
Uniformly mixing xanthan gum, 5' -flavor nucleotide disodium and partial salt or partial white granulated sugar; pre-dissolving starch and water according to a certain proportion;
step two: weighing and feeding
And (3) adding the enzymolysis oyster juice, abalone juice, scallop powder, scallop juice, monosodium glutamate, white granulated sugar, citric acid, brewed vinegar, brewed soy sauce and the rest water of the formula into a pre-dissolving tank, and stirring at 50rpm.
Step three: heating and heat preservation
Closing a feed inlet, opening hot steam, raising the temperature of the material to 90-95 ℃ under the condition of keeping the stirring speed at 50rpm, closing the hot steam, and keeping the temperature at not less than 90 ℃ for 20-30min for fully inactivating amylase possibly existing in the raw material;
step four: weighing and feeding
Dissolving potassium sorbate with partial water to completely dissolve, adding the dissolved potassium sorbate, caramel color, pre-dissolved starch, xanthan gum and 5' -flavor nucleotide disodium into a pre-dissolving tank, and stirring at 50rpm;
step five: heating and heat preservation
Closing a feed inlet, starting hot steam, and heating the material to 80-85 ℃ under the condition of keeping the stirring speed of 50rpm, and maintaining for 30-40min for full sterilization and starch gelatinization;
step six: vacuum cooling, concentrating, and packaging
And (3) conveying the materials into a degassing tank, setting the vacuum degree to be-2 MPa to-0.01 MPa, continuously opening condensed water, reducing the temperature to be below the heat-resistant limit of the packaging material, and filling.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117297062A (en) * | 2023-09-06 | 2023-12-29 | 青岛海洋食品营养与健康创新研究院 | Euphausia superba composite seafood oyster sauce and preparation method thereof |
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| CN107397109A (en) * | 2017-09-18 | 2017-11-28 | 贵州健瑞安药业有限公司 | A kind of marine health drink and preparation method thereof |
| CN113243514A (en) * | 2021-06-08 | 2021-08-13 | 海天蚝油(江苏)食品有限公司 | Garlic pretreatment substance, extract and seasoning, and preparation method and application thereof |
| CN113974129A (en) * | 2021-10-29 | 2022-01-28 | 上海太太乐食品有限公司 | Oyster sauce prepared from enzymolysis oyster juice and preparation method thereof |
| CN114176211A (en) * | 2021-11-17 | 2022-03-15 | 上海太太乐食品有限公司 | Zero-additive oyster sauce and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107397109A (en) * | 2017-09-18 | 2017-11-28 | 贵州健瑞安药业有限公司 | A kind of marine health drink and preparation method thereof |
| CN113243514A (en) * | 2021-06-08 | 2021-08-13 | 海天蚝油(江苏)食品有限公司 | Garlic pretreatment substance, extract and seasoning, and preparation method and application thereof |
| CN113974129A (en) * | 2021-10-29 | 2022-01-28 | 上海太太乐食品有限公司 | Oyster sauce prepared from enzymolysis oyster juice and preparation method thereof |
| CN114176211A (en) * | 2021-11-17 | 2022-03-15 | 上海太太乐食品有限公司 | Zero-additive oyster sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN117297062A (en) * | 2023-09-06 | 2023-12-29 | 青岛海洋食品营养与健康创新研究院 | Euphausia superba composite seafood oyster sauce and preparation method thereof |
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