CN1179277A - Bioengineering enzyme process for producing flavouring, gourmet powder, oyster sauce shrimp paste, fish sauce and soy sauce - Google Patents
Bioengineering enzyme process for producing flavouring, gourmet powder, oyster sauce shrimp paste, fish sauce and soy sauce Download PDFInfo
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- CN1179277A CN1179277A CN96122211A CN96122211A CN1179277A CN 1179277 A CN1179277 A CN 1179277A CN 96122211 A CN96122211 A CN 96122211A CN 96122211 A CN96122211 A CN 96122211A CN 1179277 A CN1179277 A CN 1179277A
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- sauce
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- delicate flavour
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- oyster
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Abstract
A bio engineering technique is used to produce delicious gourmet powder with waste molasses, or produce oyster sauce, shrimp paste, fish sauce and specially delicious soy with small miscellaneous fish, small shrimp, conch, shellfish and fowls and animals blood, and features short production period (5-7 days), less investment and quick in becoming effective. Its products feature high quality, good in colour, smell and taste, and rich in nutrients including more than 10 amino acids, trace elements, vitamines, taurine and carbohydrates.
Description
The technology of the present invention field is a seasoned food, the applied bioengineering new technology, and enzyme hydrolysis method utilizes waste materials such as marine products or fresh water production small fish, shrimp, spiral shell, shellfish meat to produce flavouring.Turn waste into wealth, old technology is produced fish sauce, shrimp paste, oyster sauce etc. with aging process and is taken half a year, and finished product has fishy smell.
Purpose of the present invention in order to shorten the production cycle, is improved the quality of products, and turns waste into wealth.
In order to realize purpose, through theoretical research and scientific experiment, the applied bioengineering new technology is a raw material with blackstrap, produces the delicate flavour essence.With small fish, shrimp, spiral shell, shellfish meat etc. is raw material, and enzyme hydrolysis method is produced oyster sauce, shrimp paste, fish sauce, special delicious sauce etc.
The advantage of this invention: shortened the production cycle, improved product quality, the product color, smell and taste are all good; taste is delicious, nutritious especially, contains ten several amino acids and trace element; Taurine, vitamin, carbon hydrated compounds etc. are high-grade nutrient, health food, can export goods and earn foreign currency.
1, delicate flavour process for producting concentrated:
The blackstrap thin up is 20BX, refining, filtration adds 0.1% ammonium sulfate and 0.2% calcium superphosphate liquid, boiling sterilization, is chilled to 28 ℃, insert food yeast and aroma-producing yeasts 5～10%, under aseptic condition, ventilate and cultivate, 28～32 ℃ of cultivation temperature, behind the fermenting-ripening, filter, wash the yeast emulsion, promptly get the delicate flavour essence through refining, making with extra care, be packaged into product.
2, oyster sauce production method:
Oyster is cleaned, and shells and gets meat, boils and gets juice, oyster juice goes in the jacketed pan to heat 85 ℃, adds emulsifying agent, anticorrisive agent, stabilizing agent, stirs well even, adding instant starch emulsion, protein hydrolysate, salt, sugar again mixes, regulate PH4.7 with organic acid, add the caramel toning, boil the back and close vapour, vexed boiling half an hour, with monosodium glutamate and delicate flavour essence, fully stir well evenly, take the dish out of the pot, bottle, pack when fine and smooth lubricated, tasty to finished product.
Oyster sauce prescription: (%)
Oyster sauce 5～70, emulsifying agent 0.2%, stabilizing agent 0.3, instant starch 5, protein hydrolysate 12, salt 10, sugar 3～5, caramel 0.3, anticorrisive agent 0.05, monosodium glutamate 1～5, delicate flavour essence 0.5～3, sesame oil 5.
3, shrimp paste production method:
With shrimp or prawn head is raw material, clear water cleans, drains, with colloid mill be crushed to superfine, add water furnishing emulsion, go into hydrolyzer heating, boiling sterilization, be chilled to 50～55 ℃, protease 1～2%, hydrolysis 6～10 hours, finished product contains compound amino acid 55.25mg/g, percent hydrolysis 56.52%.
Shrimp paste prescription (%):
Hydrolysis shrimp paste 10～70, emulsifying agent 0.1, stabilizing agent 0.5, instant starch 5～10, protein hydrolysate 15, salt 12, sugar 5, caramel colorant 0.2～0.5, anticorrisive agent 0.05, monosodium glutamate 1～3, delicate flavour essence 0.5～3.
4, fish sauce production method: (food additives are pressed the GB2760-86 regulation)
Raw material with small fish or fish meal, select materials, clean, add proper amount of clear water, be crushed to superfine one-tenth emulsion with colloid mill, go in the hydrolyzer and heat, boiling sterilization, be chilled to 50～55 ℃, add protease 1～2%, hydrolysis 5～6 hours, finished product contains compound amino acid 56.7mg/g, percent hydrolysis 58.56%.
Fish sauce prescription (%):
Hydrolyzate 10～70, emulsifying agent 0.2, stabilizing agent 0.5, anticorrisive agent 0.05, instant starch 5～15, protein hydrolysate 15, salt 12, sugar 3～5, caramel colorant 0.2～0.5, monosodium glutamate 1～3, delicate flavour essence 0.5～3.
5, special delicious sauce production method:
With livestock blood is raw material, filtration, decontamination, add 2.5% an amount of trisodium citrate in the blood, mix, be frozen into clot, pulverize with colloid mill, go into heat sterilization in the hydrolyzer, quick-frozen to 50～55 ℃ add protease 1～3%, hydrolysis 5～8 hours, filtration, hydrolyzate, PH6.5, special delicious sauce prescription: (%)
Hydrolyzate 10～20, emulsifying agent 0.2, stabilizing agent 0.5, anticorrisive agent 0.05, instant starch 5～15, salt 10～17, sugar 2～5, caramel colorant are an amount of, delicate flavour is smart 0.5～3, monosodium glutamate 1～5,4EG2.77PPm.
Claims (6)
1, a kind of applied bioengineering enzyme process for producing flavouring product: delicate flavour essence, oyster sauce, shrimp paste, fish sauce, soy sauce etc., with blackstrap is that raw material is produced the delicate flavour essence, produces oyster sauce, shrimp paste, fish sauce, special delicious sauce with small fish, shrimp, spiral shell meat, livestock blood for the dhdps enzyme Hydrolyze method.
2, according to claim 1.With blackstrap is the method that raw material is produced the delicate flavour essence, the blackstrap thin up is 20BX, makes with extra care, filters, adds 0.1% ammonium sulfate, 0.2% calcium superphosphate liquid, boiling sterilization, be chilled to 28 ℃, insert food yeast and aroma-producing yeasts 5～10%, under aseptic condition, ventilate and cultivate 28～32 ℃ of temperature, behind the fermenting-ripening, filter, washing, the yeast emulsion, through refine, refining delicate flavour essence.
3, according to claim 1, usefulness shellfish meat etc. is raw material, produces the method for oyster sauce with enzyme hydrolysis method.Oyster sauce prescription (%): oyster juice 5～70, emulsifying agent 0.2, stabilizing agent 0.3, instant starch 5, protein hydrolysate 10, salt 12, sugar 3～5, caramel 0.3, anticorrisive agent 0.05, monosodium glutamate 1～5, delicate flavour essence 0.5～3, sesame oil 5.
4, according to claim 1 is raw material with shrimp or prawn head, enzyme hydrolysis method is produced the method for shrimp paste, shrimp paste prescription (%): hydrolysis shrimp paste 10～70, emulsifying agent 0.1, stabilizing agent 0.5, anticorrisive agent 0.05, monosodium glutamate 1～3, delicate flavour essence 0.5～3, instant starch 5～10, protein hydrolysate 15, salt 12, sugar 3～5, caramel 0.2～0.5.
5, according to claim 1, with small fish or fish meal is raw material, enzyme hydrolysis method is produced the method for fish sauce, fish sauce prescription (%): hydrolyzate 10～70, emulsifying agent 0.2, stabilizing agent 0.5, anticorrisive agent 0.05, instant starch 5～15, protein hydrolysate 15, salt 12, sugar 3～5, monosodium glutamate 1～3, delicate flavour essence 0.5～3, caramel 0.2～0.5.
6, according to claim 1, with livestock blood is raw material, enzyme hydrolysis method is produced the method for special delicious sauce, special delicious sauce prescription (%): hydrolyzate 10～70, emulsifying agent 0.2, stabilizing agent 0.5, anticorrisive agent 0.05, salt 10～17, sugar 2～5, monosodium glutamate 1～5, delicate flavour essence 0.5～3, instant starch 5～15,4 EG 277, PPM, caramel are an amount of.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96122211A CN1179277A (en) | 1996-10-13 | 1996-10-13 | Bioengineering enzyme process for producing flavouring, gourmet powder, oyster sauce shrimp paste, fish sauce and soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96122211A CN1179277A (en) | 1996-10-13 | 1996-10-13 | Bioengineering enzyme process for producing flavouring, gourmet powder, oyster sauce shrimp paste, fish sauce and soy sauce |
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| Publication Number | Publication Date |
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| CN1179277A true CN1179277A (en) | 1998-04-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN96122211A Pending CN1179277A (en) | 1996-10-13 | 1996-10-13 | Bioengineering enzyme process for producing flavouring, gourmet powder, oyster sauce shrimp paste, fish sauce and soy sauce |
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| CN (1) | CN1179277A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156673B (en) * | 2007-11-21 | 2011-05-25 | 中国水产科学研究院南海水产研究所 | A method for preparing flavouring base material from java tilapia processing by-product |
| CN101152002B (en) * | 2006-09-26 | 2011-08-10 | 徐泽民 | Salmon extract and method of processing the same |
| 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 |
| CN103519113A (en) * | 2013-10-17 | 2014-01-22 | 厦门洋江食品有限公司 | Preparation method of ginger oyster sauce |
| CN103876102A (en) * | 2014-04-10 | 2014-06-25 | 福建新华东食品有限公司 | Preparation method of fish sauce |
| CN104055057A (en) * | 2014-06-23 | 2014-09-24 | 浙江万里学院 | Low salt fish sauce quick brewing method by using waste water from fish protein powder processing as raw material |
| CN105410841A (en) * | 2015-10-30 | 2016-03-23 | 广东美味鲜调味食品有限公司 | Method for preparing oyster sauce through enzymolysis |
| CN106722723A (en) * | 2016-11-11 | 2017-05-31 | 广西科技大学 | A kind of utilization spiral shell meat albumen hydrolysate prepares the method that spiral shell meat increases fresh base-material |
| CN108835608A (en) * | 2018-07-28 | 2018-11-20 | 普定县祝春农产品有限公司 | A kind of fermentation pepper sauce and preparation method thereof |
-
1996
- 1996-10-13 CN CN96122211A patent/CN1179277A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101152002B (en) * | 2006-09-26 | 2011-08-10 | 徐泽民 | Salmon extract and method of processing the same |
| CN101156673B (en) * | 2007-11-21 | 2011-05-25 | 中国水产科学研究院南海水产研究所 | A method for preparing flavouring base material from java tilapia processing by-product |
| 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 |
| CN103519113A (en) * | 2013-10-17 | 2014-01-22 | 厦门洋江食品有限公司 | Preparation method of ginger oyster sauce |
| CN103519113B (en) * | 2013-10-17 | 2015-09-23 | 厦门洋江食品有限公司 | The preparation method of ginger oyster sauce |
| CN103876102A (en) * | 2014-04-10 | 2014-06-25 | 福建新华东食品有限公司 | Preparation method of fish sauce |
| CN103876102B (en) * | 2014-04-10 | 2015-05-20 | 福建新华东食品有限公司 | Preparation method of fish sauce |
| CN104055057A (en) * | 2014-06-23 | 2014-09-24 | 浙江万里学院 | Low salt fish sauce quick brewing method by using waste water from fish protein powder processing as raw material |
| CN105410841A (en) * | 2015-10-30 | 2016-03-23 | 广东美味鲜调味食品有限公司 | Method for preparing oyster sauce through enzymolysis |
| CN106722723A (en) * | 2016-11-11 | 2017-05-31 | 广西科技大学 | A kind of utilization spiral shell meat albumen hydrolysate prepares the method that spiral shell meat increases fresh base-material |
| CN108835608A (en) * | 2018-07-28 | 2018-11-20 | 普定县祝春农产品有限公司 | A kind of fermentation pepper sauce and preparation method thereof |
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