CN1201615A - Four-angle clam flavour and production thereof - Google Patents
Four-angle clam flavour and production thereof Download PDFInfo
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- CN1201615A CN1201615A CN98111290A CN98111290A CN1201615A CN 1201615 A CN1201615 A CN 1201615A CN 98111290 A CN98111290 A CN 98111290A CN 98111290 A CN98111290 A CN 98111290A CN 1201615 A CN1201615 A CN 1201615A
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- clam
- sodium
- angle
- mactra veneriformis
- flavour
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Abstract
A tetrangular clam flavouring containing the active component of tetrangular clam features rich nutrients such as protein, amino acids and calcium, natural delicious taste of clam for promoting appetite, and low cost.
Description
The present invention relates to a kind of food or foodstuff.
Mactra veneriformis is rich in various nutrients as a kind of high nutrition animal, to the utilization of Mactra veneriformis, generally only is confined to directly eat seldom further deep processing in the prior art.And existing edible flavouring is generally also only based on sodium glutamate.
The object of the present invention is to provide a kind of natural delicate flavour, four-angle clam flavour and production technology thereof that nutrition is abundant with Mactra veneriformis.
Technical solution of the present invention is:
A kind of four-angle clam flavour, the difference of itself and prior art is: contain Mactra veneriformis powder composition.
Above-mentioned four-angle clam flavour: also be added with sodium glutamate and/or sodium chloride composition.Also can be added with 5 '-Sodium Inosinate and/or 5 '-ornithine sodium.
Also can be added with in converted starch, trace element, vitamin, the sugar one or more.
Above-mentioned four-angle clam flavour, the weight proportion of each component is:
5 '-Sodium Inosinate 1～5%
5 '-sodium guanylate 1～5%
Sodium glutamate 25～65%
Sodium chloride 5～10%
Surplus is the Mactra veneriformis powder.
The weight proportion of each component can also be:
5 '-Sodium Inosinate 1～5%
5 '-sodium guanylate 1～5%
Sodium glutamate 15～50%
Sodium chloride 5～10%
Vitamin 0～2%
Converted starch 5～10%
Trace element 0～3%
Sugar 0～2%
Surplus is the Mactra veneriformis powder.
A kind of production technology of four-angle clam flavour: comprise the following steps: successively
1. Mactra veneriformis cut open and got meat, clean;
2. use protease hydrolyzed;
3. freeze drying is handled;
4. will pulverize to powder through the Mactra veneriformis of above-mentioned processing, make the Mactra veneriformis powder;
5. the Mactra veneriformis powder is mixed with auxiliary and condiment, four-angle clam flavour.
Concrete grammar with protease hydrolyzed is: Mactra veneriformis meat is broken into the meat slurry, transfer PH to neutral with 6NNaOH or 6NHCl, add neutral proteinase (routine pepsin or trypsase, chymotrypsin etc.), the insulation enzymolysis is 5～20 hours in about 25～60 ℃.
The concrete steps that freeze drying is handled are: will be through the Mactra veneriformis meat of enzymolysis processing under-20～-40 ℃ of temperature freezing 20～40 hours, and vacuumize simultaneously, vacuum is 0.8-1.0MPa, slowly be warming up to 20～60 ℃ then, time is 24～40 hours, during intensification, continue to vacuumize, until drying.
Auxiliary and condiment is one or more in 5 '-Sodium Inosinate, 5 '-sodium guanylate, sodium glutamate, sodium chloride, vitamin, converted starch, trace element, the sugar.
Vegetable powder can adopt crushed after being dried such as green vegetables, Chinese cabbage, spinach to make.Trace element can adopt one or more in the element of needed by human body such as iron, calcium, zinc, iodine.
Vitamin can adopt one or more among vitamin A, B, C, D, E, the K.
Product of the present invention is rich in multiple nutrients compositions such as protein, amino acid, calcium, glycogen, vitamin, natural delicate flavour with Mactra veneriformis, have seasoning, appetitive effect, can not only replace monosodium glutamate to enter huge numbers of families with peculiar delicate flavour, and can prevent diseases such as hypertension, diabetes companion disorders of lipid metabolism, be widely used in family's seasoning and industrial additive.Production technology is simple and easy to grasp, and production cost is low.
The invention will be further described below in conjunction with embodiment: embodiment 1:
1. Mactra veneriformis is cut open and got meat, clean ,-18 ℃ of refrigerations, the physiological saline with 8% during use thawed 10～15 hours, and with drying behind the ClO 2 solution soaking disinfection;
2. Mactra veneriformis meat is broken into the meat slurry, transfer PH to neutral with 6NNaOH or 6NHCl, add neutral proteinase (routine pepsin, trypsase, chymotrypsin), the insulation enzymolysis is 20 hours in about 30 ℃.
3. freeze drying is handled: will be through the Mactra veneriformis meat of above-mentioned processing freezing 20～40 (can be 20,25,30,35,40) hour under-20～-40 ℃ of (-25 ,-30 ,-35 ,-40 ,-35 ℃ of examples) temperature, and vacuumize simultaneously, vacuum is 0.8-1.0MPa, slowly be warming up to 20～60 ℃ (20,30,40,50,60 ℃ of examples) then in 24～40 hours, during intensification, continue to vacuumize, until drying.
4. will be broken through the Mactra veneriformis digested tankage of above-mentioned processing be powder, make the Mactra veneriformis powder;
5. the Mactra veneriformis powder is mixed by following weight proportion with auxiliary and condiment:
Sodium glutamate 45%
Sodium chloride 7%
Surplus is the Mactra veneriformis powder.The four-angle clam flavour of forming by above-mentioned composition by weight.Embodiment 2:
1. Mactra veneriformis is cut open and got meat, clean ,-18 ℃ of refrigerations, the physiological saline with 8% during use thawed 10～15 hours, and with drying behind the ClO 2 solution soaking disinfection;
2. Mactra veneriformis meat is broken into the meat slurry, transfer PH to neutral with 6NNaOH or 6NHCl, add neutral proteinase (routine pepsin, trypsase, chymotrypsin), the insulation enzymolysis is 15 hours in about 40 ℃.
3. freeze drying is handled: will be through the Mactra veneriformis meat of above-mentioned processing freezing 20～40 (can be 20,25,30,35,40) hour under-20～-40 ℃ of (-25 ,-30 ,-35 ,-40 ,-35 ℃ of examples) temperature, and vacuumize simultaneously, vacuum is 0.8-1.0MPa, slowly be warming up to 20～60 ℃ (20,30,40,50,60 ℃ of examples) then in 24～40 hours, during intensification, continue to vacuumize, until drying.
4. will be broken through the Mactra veneriformis digested tankage of above-mentioned processing be powder, make the Mactra veneriformis powder;
5. the Mactra veneriformis powder is mixed by following weight proportion with auxiliary and condiment:
5 '-Sodium Inosinate 2%
5 '-sodium guanylate 2%
Sodium glutamate 60%
Sodium chloride 5%
Sugar 1%
Surplus is the Mactra veneriformis powder.The four-angle clam flavour of forming by above-mentioned composition by weight.Embodiment 3:
1. Mactra veneriformis is cut open and got meat, clean ,-18 ℃ of refrigerations, the physiological saline with 8% during use thawed 10～15 hours, and with drying behind the ClO 2 solution soaking disinfection;
2. Mactra veneriformis meat is broken into the meat slurry, transfer PH to neutral with 6NNaOH or 6NHCl, add neutral proteinase (routine pepsin, trypsase, chymotrypsin), the insulation enzymolysis is 10 hours in about 50 ℃.
3. freeze drying is handled: will be through the Mactra veneriformis meat of above-mentioned processing freezing 20～40 (can be 20,25,30,35,40) hour under-20～-40 ℃ of (-25 ,-30 ,-35 ,-40 ,-35 ℃ of examples) temperature, and vacuumize simultaneously, vacuum is 0.8-1.0MPa, slowly be warming up to 20～60 ℃ (20,30,40,50,60 ℃ of examples) then in 24～40 hours, during intensification, continue to vacuumize, until drying.
4. will be broken through the Mactra veneriformis digested tankage of above-mentioned processing be powder, make the Mactra veneriformis powder;
5. the Mactra veneriformis powder is mixed by following weight proportion with auxiliary and condiment:
5 '-Sodium Inosinate 4.5%
5 '-sodium guanylate 4.5%
Sodium glutamate 30%
Sodium chloride 10%
Vitamin C or B12 1%
Converted starch 8%
Surplus is the Mactra veneriformis powder.The four-angle clam flavour of forming by above-mentioned composition by weight.Embodiment 4:
1. Mactra veneriformis is cut open and got meat, clean ,-18 ℃ of refrigerations, the physiological saline with 8% during use thawed 10～15 hours, and with drying behind the ClO 2 solution soaking disinfection;
2. Mactra veneriformis meat is broken into the meat slurry, transfer PH to neutral with 6NNaOH or 6NHCl, add neutral proteinase (routine pepsin, trypsase, chymotrypsin), the insulation enzymolysis is 6 hours in about 58 ℃.
3. freeze drying is handled: will be through the Mactra veneriformis meat of above-mentioned processing freezing 20～40 (can be 20,25,30,35,40) hour under-20～-40 ℃ of (-25 ,-30 ,-35 ,-40 ,-35 ℃ of examples) temperature, and vacuumize simultaneously, vacuum is 0.8-1.0MPa, slowly be warming up to 20～60 ℃ (20,30,40,50,60 ℃ of examples) then in 24～40 hours, during intensification, continue to vacuumize, until drying.
4. will be broken through the Mactra veneriformis digested tankage of above-mentioned processing be powder, make the Mactra veneriformis powder;
5. the Mactra veneriformis powder is mixed by following weight proportion with auxiliary and condiment:
5 '-Sodium Inosinate or 5 '-sodium guanylate 3%
Sodium glutamate 55%
Sodium chloride 9%
Converted starch 5%
Microelements of calcium 2%
Sugar 2%
Surplus is the Mactra veneriformis powder.The four-angle clam flavour of forming by above-mentioned composition by weight.Embodiment 5:
1. Mactra veneriformis is cut open and got meat, clean ,-18 ℃ of refrigerations, the physiological saline with 8% during use thawed 10～15 hours, and with drying behind the ClO 2 solution soaking disinfection;
2. Mactra veneriformis meat is broken into the meat slurry, transfer PH to neutral with 6NNaOH or 6NHCl, add neutral proteinase (routine pepsin, trypsase, chymotrypsin), the insulation enzymolysis is 10 hours in about 45 ℃.
3. freeze drying is handled: will be through the Mactra veneriformis meat of above-mentioned processing freezing 20～40 (can be 20,25,30,35,40) hour under-20～-40 ℃ of (-25 ,-30 ,-35 ,-40 ,-35 ℃ of examples) temperature, and vacuumize simultaneously, vacuum is 0.8-1.0MPa, slowly be warming up to 20～60 ℃ (20,30,40,50,60 ℃ of examples) then in 24～40 hours, during intensification, continue to vacuumize, until drying.
4. will be broken through the Mactra veneriformis digested tankage of above-mentioned processing be powder, make the Mactra veneriformis powder;
5. the Mactra veneriformis powder is mixed by following weight proportion with auxiliary and condiment:
5 '-Sodium Inosinate 1%
5 '-sodium guanylate 1%
Sodium glutamate 40%
Sodium chloride 6%
Vitamin E or A 2%
Converted starch 10%
Trace elements iron 10%
Sugar 0.5%
Surplus is the Mactra veneriformis powder.The four-angle clam flavour of forming by above-mentioned composition by weight.
Claims (10)
1, a kind of four-angle clam flavour is characterized in that: contain Mactra veneriformis powder composition.
2, four-angle clam flavour according to claim 1 is characterized in that: also be added with sodium glutamate and/or sodium chloride composition.
3, four-angle clam flavour according to claim 2 is characterized in that: also be added with 5 '-Sodium Inosinate and/or 5 '-ornithine sodium.
4, according to claim 1 or 2,3 described four-angle clam flavours, it is characterized in that: also be added with, in the converted starch, trace element, vitamin, sugar one or more.
5, according to claim 1 or 2,3 described four-angle clam flavours, it is characterized in that: the weight proportion of each component is:
5 '-Sodium Inosinate 1～5%
5 '-sodium guanylate 1～5%
Sodium glutamate 25～65%
Sodium chloride 5～10%
Surplus is the Mactra veneriformis powder.
6, shrimp flavour according to claim 4 is characterized in that: the weight proportion of each component is:
5 '-Sodium Inosinate 1～5%
5 '-sodium guanylate 1～5%
Sodium glutamate 25～65%
Sodium chloride 5～10%
Vitamin 0～2%
Converted starch 5～10%
Trace element 0～3%
Sugar 0～2%
Surplus is the Mactra veneriformis powder.
7, a kind of production technology of four-angle clam flavour is characterized in that: comprise the following steps: successively
1. Mactra veneriformis cut open and got meat, clean;
2. use protease hydrolyzed;
3. freeze drying is handled;
4. will pulverize to powder through the Mactra veneriformis of above-mentioned processing, make the Mactra veneriformis powder;
5. the Mactra veneriformis powder is mixed with auxiliary and condiment, four-angle clam flavour.
8, the production technology of four-angle clam flavour according to claim 7, it is characterized in that: the concrete grammar with protease hydrolyzed is: Mactra veneriformis meat is broken into the meat slurry, transfer PH to neutral with 6NNaOH or 6NHCl, add neutral proteinase, be incubated enzymolysis 5～20 hours in 25～60 ℃.
9, according to the production technology of claim 7 or 8 described four-angle clam flavours, it is characterized in that: the concrete steps that freeze drying is handled are: will be through the Mactra veneriformis meat of enzymolysis processing under-20～-40 ℃ of temperature freezing 20～40 hours, and vacuumize simultaneously, vacuum is 0.8-1.0MPa, slowly be warming up to 20～60 ℃ then, the time is 24～40 hours, during intensification, continue to vacuumize, until drying.
10, according to the production technology of claim 7 or 8 described four-angle clam flavours, it is characterized in that: auxiliary and condiment is one or more in 5 '-Sodium Inosinate, 5 '-sodium guanylate, sodium glutamate, sodium chloride, vitamin, converted starch, trace element, the sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98111290A CN1073831C (en) | 1998-05-06 | 1998-05-06 | Four-angle clam flavour and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98111290A CN1073831C (en) | 1998-05-06 | 1998-05-06 | Four-angle clam flavour and production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1201615A true CN1201615A (en) | 1998-12-16 |
| CN1073831C CN1073831C (en) | 2001-10-31 |
Family
ID=5221282
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98111290A Expired - Fee Related CN1073831C (en) | 1998-05-06 | 1998-05-06 | Four-angle clam flavour and production thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN1073831C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101979652A (en) * | 2010-10-12 | 2011-02-23 | 南京中医药大学 | Mactra quadrangularis protein polypeptide with antioxidant activity and preparation method and application thereof |
| CN103610159A (en) * | 2013-11-29 | 2014-03-05 | 渤海大学 | Composite seafood soup blend and preparation method thereof |
| CN103689521A (en) * | 2013-12-16 | 2014-04-02 | 江南大学 | Biological enzymolysis and Maillard reaction-based preparation method for clam essences |
| US8795755B2 (en) | 2006-03-08 | 2014-08-05 | Nestec S.A. | Shelf-stable cooking aid and a process for its preparation |
| CN104473123A (en) * | 2014-12-19 | 2015-04-01 | 江南大学 | Clam-flavor seasoning soup block and preparation method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150810B (en) * | 2011-01-20 | 2013-01-09 | 福建农林大学 | Low-salt clam dew and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079373A (en) * | 1992-06-03 | 1993-12-15 | 山东省胶南市外贸冷藏厂 | A kind of production technology that is used for the aquatic products flavouring |
| CN1088752A (en) * | 1993-01-01 | 1994-07-06 | 肖丰建 | Concentrated clam extract |
| CN1082338A (en) * | 1993-03-22 | 1994-02-23 | 占康林 | From spiral shell, shellfish and freshwater mussel, produce the process of amino acid composite liquid |
| CN1059315C (en) * | 1995-12-11 | 2000-12-13 | 南通神怡制药有限公司 | Meretrix seasoning and production technology thereof |
-
1998
- 1998-05-06 CN CN98111290A patent/CN1073831C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8795755B2 (en) | 2006-03-08 | 2014-08-05 | Nestec S.A. | Shelf-stable cooking aid and a process for its preparation |
| CN101979652A (en) * | 2010-10-12 | 2011-02-23 | 南京中医药大学 | Mactra quadrangularis protein polypeptide with antioxidant activity and preparation method and application thereof |
| CN103610159A (en) * | 2013-11-29 | 2014-03-05 | 渤海大学 | Composite seafood soup blend and preparation method thereof |
| CN103610159B (en) * | 2013-11-29 | 2015-06-24 | 渤海大学 | Composite seafood soup blend and preparation method thereof |
| CN103689521A (en) * | 2013-12-16 | 2014-04-02 | 江南大学 | Biological enzymolysis and Maillard reaction-based preparation method for clam essences |
| CN104473123A (en) * | 2014-12-19 | 2015-04-01 | 江南大学 | Clam-flavor seasoning soup block and preparation method thereof |
| CN104473123B (en) * | 2014-12-19 | 2017-03-08 | 江南大学 | A kind of clam taste stock cube and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1073831C (en) | 2001-10-31 |
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