CN1528190A - Oyster multi-element seafood quelite and preparing method thereof - Google Patents
Oyster multi-element seafood quelite and preparing method thereof Download PDFInfo
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- 241000722363 Piper Species 0.000 claims description 13
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- 235000013372 meat Nutrition 0.000 claims description 13
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- 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 13
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- 239000000047 product Substances 0.000 claims description 12
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Abstract
The present invention relates to an oyster multi-component sea fresh flavouring material and its preparation method. It uses oyster as main raw material and adopts the following steps: making the oyster undergo the processes of beating to make pulp, normal-temp. low-temp. and UV-ray irradiation and autolyzing treatment, then zymohydrolyzing to obtain zymohydrolyzate; and removing abnormal smell of said zymohydrolyzate; adding fermentation agent into the trash containing shrimp head, scallop edge and small fish to make fermentation; mixing the fermented liquor and zymohydrolyzate, filtering, clearing, regulating pH value, adding edible salt and spice, concentrating, granulating and drying so as to obtain the invented product.
Description
Technical field the present invention relates to a kind of flavoring, particularly seafood condiment.
The oyster sauce of background technology produced in conventional processes etc. are the flavouring of primary raw material with the oyster, and product is not smart, and technology is coarse, the technical merit of processing is advanced inadequately, therefore can not preserve the original bioactivator of oyster to greatest extent, and the cost height, not portable.
Summary of the invention the object of the present invention is to provide a kind ofly can preserve the original bioactivator of oyster, the polynary seafood condiment of low, the portative oyster of cost to greatest extent.The present invention is to be primary raw material with the oyster, through suitable enzymolysis, proteolysis is become promptly to be beneficial to absorption, the biologically active peptide that has the special physiological function again is aided with the shrimp head, scallop edge again, the method of the zymotic fluid of leftover bits and pieces such as small fish, and the product that obtains by this method.
One. raw material and processing
1. handle oyster
Get fresh oyster, clean, peel off, take out fresh clean oyster meat, add the water making beating of 1～5 times of weight after draining.
2. processing leftover bits and pieces
Shrimp head, scallop edge, the impurity elimination of small fish go-on-go, rinsing drains.
Two. enzymolysis and fermentation
(1) enzymolysis:
1. handle with exogenous enzymes again after the self-dissolving
1. above-mentioned oyster slurry is put into aseptic jar, in PH6.0～7.5,0～4 ℃ of self-dissolving of temperature 24～48 hours;
Or 2. above-mentioned oyster slurry is put into aseptic jar, in PH6.0～7.5, normal temperature was placed 6～8 hours;
Or 3. above-mentioned oyster slurry was shone 10～30 minutes with ultraviolet ray, be the sodium chloride immersion of 0.06～0.08 mol again with concentration, temperature is the gradient temperature of 40～65 ℃ (raising 5 ℃ in per 3 minutes), 30～60 minutes time.
The product that adopts one of above-mentioned self-dissolving method to obtain is transferred PH to 4～5 with 4～8% citric acids, and (enzyme lives 5 * 10 to add 0.05～0.4% pepsin under 45 ℃ of conditions of temperature
4U/g) enzymolysis is 1～2 hour, afterwards in 20～30 minutes enzymes that go out of 90～100 ℃ of temperature maintenance.
2. handle with single exogenous enzymes
In PH7.0～8.0, (enzyme lives 4 * 10 to add 0.5～2% bacillus subtilis neutral proteinase with above-mentioned oyster slurry
4U/g), in 40～55 ℃ of enzymolysis of temperature 1～4 hour, afterwards in 20～30 minutes enzymes that go out of 90～100 ℃ of temperature maintenance.
3. handle with two exogenous enzymes
1. above-mentioned oyster is starched in PH6.0～8.0, under 40～55 ℃ of conditions of temperature, (enzyme lives 1.76 * 10 to add 0.05～0.15% bacillus subtilis neutral proteinase
5U/g) and 0.05～0.25% trypsase enzyme (enzyme lives 1.86 * 10
5U/g) separate 2～3 hours, afterwards in 20～30 minutes enzymes that go out of 90～100 ℃ of temperature maintenance.
Or 2. above-mentioned oyster is starched in PH6.0～8.0, under 45～55 ℃ of conditions of temperature, (enzyme lives 1.11 * 10 to add 0.1～0.25% compound protease
5U/g) and 0.05～0.15% trypsin digestion (enzyme lives 1.86 * 10
5U/g) 2～3 hours, afterwards in 20～30 minutes enzymes that go out of 90～100 ℃ of temperature maintenance.
(2) fermentation
1. above-mentioned leftover bits and pieces is placed jacketed pan, fermentation tank is put in boiling 1～2 hour, adds culture propagation agent 1～6% in 25～35 ℃ of temperature fermentations 2～3 hours.
Or 2. place jacketed pan with above-mentioned leftover bits and pieces, and fermentation tank is put in boiling 1～2 hour, adds red koji fermentation agent 1～6% in 25～35 ℃ of temperature fermentations 2～3 hours.
Or 3. place jacketed pan with above-mentioned leftover bits and pieces, and fermentation tank is put in boiling 1～2 hour, adds yeast and red colouring agent for food, also used as a Chinese medicine composite ferment 1～6% in 25～35 ℃ of temperature fermentations 2～3 hours.
Three. take off the hydrolyzate peculiar smell
1. food flavor enzyme is handled: in PH7.0～8.0, temperature is under 35～45 ℃ of conditions, and (enzyme lives 6.4 * 10 to add 0.2～1% composite flavor protease (Flavourzyme)
4U/g) handled 5～15 minutes;
2. dextrin and dusty yeast are handled: in the hydrolyzate, add 0.8～2% cycloheptaamylose and boiled 2～6 minutes, add 0.2～0.8% dusty yeast then in 35～45 ℃ of heating 30 minutes;
3. active carbon and dextrin are handled: in the hydrolyzate, add 0.1～1% (W/V) active carbon, filter back adding 0.2～1% cycloheptaamylose and boiled 4～8 minutes;
Said method can use separately, also can unite use, sloughs the hydrolyzate peculiar smell.
Four. clarification
With said hydrolyzed liquid and zymotic fluid mixing and stirring, through diatomite pressure filtration or 4000 rev/mins centrifugal 10 minutes, with the clarified solution that obtains again via hole diameter be 5 μ m and 0.5 μ m two-stage filtering with microporous membrane, thoroughly remove wherein tiny suspended particulate and bacterium.
Five. allotment
In above-mentioned filtrate, add salt 6～12%, sugar 4～8%, monosodium glutamate 2～4%, onion powder 1～3%, ginger garlic powder 1～3%, pepper powder 0.5～2%, Fructus Foeniculi quintessence oil 1～3% stirs.
Six. post processing
1. concentrate: deployed liquid is placed vacuum concentration equipment, control vacuum 86.25～98.64Kpa, temperature concentrates for 45～65 ℃, makes solid content 12～15%.
2. mist projection granulating: put into sponging granulator, make granularity at 0.5～1mm, moisture is at the particle below 4%.
3. pack
In above-mentioned technology, when transferring pH value, acid is with 4～8% citric acid, and alkali is with 5～10% NaOH.
The present invention compared with prior art has following advantage:
1. the present invention can preserve original physiological activator in the oyster to greatest extent, and utilizes modern biotechnology that proteolysis is become biologically active peptide, makes product have trophism and functional concurrently.
2. the present invention is primary raw material with the oyster, is auxiliary material with leftover bits and pieces such as shrimp head, scallop edge, small fish, has both reduced cost, has strengthened sea food flavor again.
3. the raw meat that takes off among the present invention is handled not only effectively, does not have the peculiar smell of inorganic salts, but also the fishy smell material can be converted into the compound that is bright fragrance
4. flavoring sea food flavor of the present invention is strong, uniqueness, and long shelf-life, easy to carry, purposes is very extensive.
5. produce seafood condiment by biotechnology, not only the degree of depth has transformed living marine resources but also product form caters to the growing demand trend of people to seafood special dietary, flavour flavouring very much.Production has alleviated the environmental pollution of coastal area to the conversion of marine products leftover bits and pieces, its economic benefit, environmental benefit and obvious social benefit.
The specific embodiment
Example 1
Get fresh oyster and clean, peel off, get 50 kilograms of oyster meats, add 250 kg of water, pull an oar with beater.Oyster slurry is put into aseptic jar, is 6 at PH, and temperature is under 4 ℃ the condition, to place 24 hours.With 8% citric acid PH is transferred to 4, heating makes temperature at 45 ℃, and (enzyme lives 5 * 10 to add 200 gram (0.4%) pepsins
4U/g) enzymolysis is 1 hour.With being steam heated to 90 ℃, keep 30 minutes enzymes that go out afterwards.With 10% NaOH PH is transferred to 8 then, (enzyme lives 6.4 * 10 to add 250g composite flavor enzyme
4U/g) handled 5 minutes in 45 ℃.
Get fresh shrimp head, scallop edge, small fish, removal of impurities, rinsing is got 100 kilograms, and boiling was 1 hour in jacketed pan, puts into fermentation tank afterwards, adds 1 kilogram of culture propagation agent, 30 ℃ of bottom fermentations 3 hours.Zymotic fluid and hydrolyzate are put into mixer and are mixed afterwards, at 4000 rev/mins, centrifugal 10 minutes, get supernatant through centrifuge.And then be 5 μ m and 0.5 μ m two-stage filtering with microporous membrane through the aperture.It is 6.7 that filtrate is regulated pH value with 4% citric acid, add 40 kilograms of salt (10%), 16 kilograms (4%) of sugar, 12 kilograms of monosodium glutamates (4%), 9 kilograms of onion powders (3%), 7.5 kilograms in ginger garlic powder (2.5%), 4.5 kilograms of pepper powders (1.5%), 3 kilograms of Fructus Foeniculi quintessence oils (1.0%) stir through mixer.Place the vacuum concentration equipment of vacuum 86.25Kpa afterwards, concentrate, when the concentrate solid content is 12%, again it is moved into mist projection granulating in the sponging granulator in 65 ℃ of temperature.The pack of screening back can obtain the polynary seafood condiment of oyster.Its various composition percentage compositions are as follows:
Protein 31.8
Mixtures of polypeptides 16.3
Moisture 4
Reduced sugar 5
Total amino acid 1.5
Free amino acid 0.75
Taurine 0.30
Example 2
Get fresh oyster and clean, peel off, get 50 kilograms of oyster meats, add 200 kg of water, pull an oar with beater.Oyster slurry is put into aseptic jar, is 7.5 at PH, and temperature is under 0 ℃ the condition, to place 12 hours.With 8% citric acid PH is transferred to 5, heating makes temperature at 45 ℃, and (enzyme lives 5 * 10 to add 25 gram (0.05%) pepsins
4U/g) enzymolysis is 2 hours.With being steam heated to 100 ℃, keep 20 minutes enzymes that go out afterwards.With 5% NaOH PH is transferred to 7 then, (enzyme lives 6.4 * 10 to add 200 gram composite flavor enzymes
4U/g) handled 15 minutes in 35 ℃.
Get fresh shrimp head, scallop edge, small fish, removal of impurities, rinsing is got 100 kilograms, and boiling was 2 hours in jacketed pan, puts into fermentation tank afterwards, adds 3 kilograms of red koji fermentation agent, 35 ℃ of bottom fermentations 2 hours.Zymotic fluid and hydrolyzate are put into mixer and are mixed afterwards, at 4000 rev/mins, centrifugal 10 minutes, get supernatant through centrifuge.And then be 5 μ m and 0.5 μ m two-stage filtering with microporous membrane through the aperture.It is 6.6 that filtrate is regulated pH value with 4% citric acid, add 42 kilograms of salt (12%), 17.5 kilograms (5%) of sugar, 10.5 kilograms of monosodium glutamates (3%), 7 kilograms of onion powders (2%), 3.5 kilograms in ginger garlic powder (1%), 1.75 kilograms of pepper powders (0.5%), 7 kilograms of Fructus Foeniculi quintessence oils (2.0%), the post-processing operation of repetition example 1 obtains the polynary seafood condiment of oyster below.Its various composition percentage compositions are as follows:
Protein 30.8
Mixtures of polypeptides 16.6
Moisture 3.9
Reduced sugar 5.8
Total amino acid 1.36
Free amino acid 0.72
Taurine 0.48
Example 3
Get fresh oyster and clean, peel off, get 50 kilograms of oyster meats, add 100 kg of water and pull an oar with beater.Oyster slurry is put into aseptic jar, is 6 at PH, and temperature is under 22 ℃ the condition, to place 8 hours.With 8% citric acid PH is transferred to 4, heating makes temperature at 45 ℃, and (enzyme lives 5 * 10 to add 50 gram pepsins
4U/g) enzymolysis is 1.5 hours.With being steam heated to 90 ℃, keep 30 minutes enzymes that go out afterwards.With 5% NaOH PH is transferred to 8 then, (enzyme lives 6.4 * 10 to add 500g composite flavor enzyme
4U/g) handled 10 minutes in 35 ℃.Add 0.4 kilogram of cycloheptaamylose again and boiled 6 minutes, add the 400g dusty yeast then in 45 ℃ of heating 30 minutes.
Get fresh shrimp head, scallop edge, small fish, removal of impurities, rinsing is got 100 kilograms, and boiling was 2 hours in jacketed pan, puts into fermentation tank afterwards, adds 5 kilograms of composite ferments, 30 ℃ of bottom fermentations 2 hours.Zymotic fluid and hydrolyzate are put into mixer and are mixed afterwards, at 4000 rev/mins, centrifugal 10 minutes, get supernatant through centrifuge.And then be 5 μ m and 0.5 μ m two-stage filtering with microporous membrane through the aperture.It is 6.8 that filtrate is regulated pH value with 4% citric acid, add 22.5 kilograms of salt (9%), 20 kilograms (8%) of sugar, 7.5 kilograms of monosodium glutamates (3%), 7.5 kilograms of onion powders (3%), 5 kilograms in ginger garlic powder (2.%), 1.25 kilograms of pepper powders (0.5%), 2.5 kilograms of Fructus Foeniculi quintessence oils (1.0%), the post-processing operation of repetition example 1 obtains the polynary seafood condiment of oyster below.Its various composition percentage compositions are as follows:
Protein 32.1
Mixtures of polypeptides 15.7
Moisture 3.6
Reduced sugar 5.9
Total amino acid 1.4
Free amino acid 0.7
Taurine 0.6
Example 4
Get fresh oyster and clean, peel off, get 50 kilograms of oyster meats, add 50 kg of water and pull an oar with beater.The oyster slurry is put into aseptic fermentation tank, and transferring PH with NaOH is 7.0, and (enzyme lives 4 * 10 to add 500 gram (1%) bacillus subtilis neutral proteinases
4U/g), in 45 ℃ of enzymolysis of temperature 3 hours, afterwards in 20 minutes enzymes that go out of 100 ℃ of temperature maintenance.Add 1 kilogram of (1%) active carbon, add 250 gram (0.5%) cycloheptaamyloses after the filtration and boiled 8 minutes.
Get fresh shrimp head, scallop edge, small fish, removal of impurities, rinsing is got 100 kilograms, and boiling was 1 hour in jacketed pan, puts into fermentation tank afterwards, adds 4 kilograms of red koji fermentation agent, 35 ℃ of bottom fermentations 2 hours.Zymotic fluid and hydrolyzate are put into mixer and are mixed afterwards, at 4000 rev/mins, centrifugal 10 minutes, get supernatant through centrifuge.And then be 5 μ m and 0.5 μ m two-stage filtering with microporous membrane through the aperture.It is 6.8 that filtrate is regulated pH value with 4% citric acid, add 12 kilograms of salt (6%), 10 kilograms (5%) of sugar, 4 kilograms of monosodium glutamates (2%), 2 kilograms of onion powders (1%), 3 kilograms in ginger garlic powder (1.5%), pepper powder kilogram (0.15%), 2 kilograms of Fructus Foeniculi quintessence oils (1%), the post-processing operation of repetition example 1 obtains the polynary seafood condiment of oyster below.Its various composition percentage compositions are as follows:
Protein 30.0
Mixtures of polypeptides 15.4
Moisture 3.5
Reduced sugar 5.9
Total amino acid 1.21
Free amino acid 0.73
Taurine 0.31
Example 5
Get fresh oyster and clean, peel off, get 50 kilograms of oyster meats, add 150 kg of water, pull an oar with beater.Oyster slurry is put into aseptic jar, and regulating PH with 10% NaOH is 7.5, in temperature is under 50 ℃ the condition, to add 50 gram (0.1%) bacillus subtilis neutral proteinases (enzymes alive 1.76 * 10
5U/g) and 100g (0.2%) trypsase (enzyme lives 1.86 * 10
5U/g), enzymolysis 2 hours is afterwards in 20 minutes enzymes that go out of 95 ℃ of temperature maintenance.Add again after the 400g cycloheptaamylose boiled 6 minutes, add the 400g dusty yeast in 45 ℃ of heating 30 minutes.
Get fresh shrimp head, scallop edge, small fish, removal of impurities, rinsing is got 100 kilograms, and boiling was 1 hour in jacketed pan, puts into fermentation tank afterwards, adds 4 kilograms of composite ferments, 35 ℃ of bottom fermentations 2 hours.Zymotic fluid and hydrolyzate are put into mixer and are mixed afterwards, at 4000 rev/mins, centrifugal 10 minutes, get supernatant through centrifuge.And then be 5 μ m and 0.5 μ m two-stage filtering with microporous membrane through the aperture.It is 6.8 that filtrate is regulated pH value with 4% citric acid, add 30 kilograms of salt (10%), 18 kilograms (6%) of sugar, 9 kilograms of monosodium glutamates (3%), 6 kilograms of onion powders (2%), 6 kilograms in ginger garlic powder (2%), 4.5 kilograms of pepper powders (1.5%), 6 kilograms of Fructus Foeniculi quintessence oils (2%), the post-processing operation of repetition example 1 obtains the polynary seafood condiment of oyster below.Its various composition percentage compositions are as follows:
Protein 33.6
Mixtures of polypeptides 15.8
Moisture 3.6
Reduced sugar 5.6
Total amino acid 1.5
Free amino acid 0.8
Taurine 0.75
Example 6
Get fresh oyster and clean, peel off, get 50 kilograms of oyster meats, add 50 kg of water, pull an oar with beater.The oyster slurry is put into aseptic jar, and regulating PH with 10% NaOH is 7.0, and under 55 ℃ of conditions of temperature, (enzyme lives 1.11 * 10 to add 50 gram (0.1%) compound proteases
5U/g) and 75 gram (0.15%) trypsin digestions (enzymes live 1.86 * 10
5U/g) 3 hours, afterwards in 30 minutes enzymes that go out of 90 ℃ of temperature maintenance.Add 0.4 kilogram of cycloheptaamylose and boiled 5 minutes, add the 400g dusty yeast then in 45 ℃ of heating 30 minutes.
Get fresh shrimp head, scallop edge, small fish, removal of impurities, rinsing is got 100 kilograms, and boiling was 2 hours in jacketed pan, puts into fermentation tank afterwards, adds 4 kilograms of composite ferments, 35 ℃ of bottom fermentations 3 hours.Zymotic fluid and hydrolyzate are put into mixer and are mixed afterwards, at 4000 rev/mins, centrifugal 10 minutes, get supernatant through centrifuge.And then be 5 μ m and 0.5 μ m two-stage filtering with microporous membrane through the aperture.It is 6.8 that filtrate is regulated pH value with 4% citric acid, add 12 kilograms of salt (6%), 12 kilograms (6%) of sugar, monosodium glutamate 4 public affairs 2%), 2 kilograms of onion powders (1%), 5 kilograms in ginger garlic powder (2.5%), 6 kilograms of pepper powders (2%), 4 kilograms of Fructus Foeniculi quintessence oils (2%), the post-processing operation of repetition example 1 obtains the polynary seafood condiment of oyster below.Its various composition percentage compositions are as follows:
Protein 30.1
Mixtures of polypeptides 15.6
Moisture 3.6
Reduced sugar 4.8
Total amino acid 1.70
Free amino acid 0.42
Taurine 0.26
Annotate: the related ratio of present specification is weight ratio.
Claims (10)
1. the polynary seafood condiment of a seed oyster, it is characterized in that: it contains following component in percentage by weight:
Protein 〉=30%
Mixtures of polypeptides 〉=15%
Moisture≤4%
Reduced sugar 2～5%
Total amino acid 0.4～1.5%
Free amino acid 0.25～0.75%
Taurine 0.25～1.0%
2. the polynary seafood condiment of above-mentioned oyster is characterized in that:
(1) preparation of enzymolysis liquid
1. raw material and processing: get clean bright oyster meat, add the water making beating of 1～5 times of weight after draining;
2. enzymolysis:
A starches above-mentioned oyster in PH6.0～7.5,0～4 ℃ of self-dissolving of temperature 24～48 hours;
B adds 0.05～0.4% pepsin in 45 ℃ of following enzymolysis 1～2 hour at PH4～5;
C is 90～100 ℃ in temperature to be kept 20～30 minutes.
3. take off the hydrolyzate peculiar smell
(2) preparation of fermentation liquid
1. raw material and processing: with rinsings such as shrimp head, scallop edge, fish offal material, drain;
2. fermentation:
After the above-mentioned raw materials pulverizing, boiling 1～2 hour adds 1～6% leavening in 25～35 ℃ of fermentations 2～3 hours;
(3) clarification
Said hydrolyzed liquid and zymotic fluid are mixed, through diatomite pressure filtration or 4000 rev/mins centrifugal 10 minutes, with the clarified solution that obtains again via hole diameter be 5 μ m and 0.5 μ m two-stage filtering with microporous membrane;
(4) allotment
In above-mentioned filtrate, add salt 6～12%, sugar 4～8%, monosodium glutamate 2～4%, onion powder 1～3%, ginger garlic powder 1～3%, pepper powder 0.5～2%, Fructus Foeniculi quintessence oil 1～3% stirs.
(5) concentrate, granulation, oven dry
With above-mentioned deployed liquid concentration, make graininess through comminutor, packing is finished product.
3. the polynary seafood condiment of above-mentioned oyster is characterized in that:
(1) preparation of enzymolysis liquid
1. raw material and processing: get clean bright oyster meat, add the water making beating of 1～5 times of weight after draining;
2. enzymolysis:
In PH6.0～7.5, placed 6～8 hours by normal temperature with above-mentioned oyster slurry for a;
B adds 0.05～0.4% pepsin in 45 ℃ of following enzymolysis 1～2 hour at PH4～5;
C is 90～100 ℃ in temperature to be kept 20～30 minutes.
3. take off the hydrolyzate peculiar smell
(2) preparation of fermentation liquid
1. raw material and processing: with rinsings such as shrimp head, scallop edge, fish offal material, drain;
2. fermentation:
After the above-mentioned raw materials pulverizing, boiling 1～2 hour adds 1～6% leavening in 25～35 ℃ of fermentations 2～3 hours;
(3) clarification
Said hydrolyzed liquid and zymotic fluid are mixed, through diatomite pressure filtration or 4000 rev/mins centrifugal 10 minutes, with the clarified solution that obtains again via hole diameter be 5 μ m and 0.5 μ m two-stage filtering with microporous membrane;
(4) allotment
In above-mentioned filtrate, add salt 6～12%, sugar 4～8%, monosodium glutamate 2～4%, onion powder 1～3%, ginger garlic powder 1～3%, pepper powder 0.5～2%, Fructus Foeniculi quintessence oil 1～3% stirs.
(5) concentrate, granulation, oven dry
With above-mentioned deployed liquid concentration, make graininess through comminutor, packing is finished product.
4. the polynary seafood condiment of above-mentioned oyster is characterized in that:
(1) preparation of enzymolysis liquid
1. raw material and processing: get clean bright oyster meat, add the water making beating of 1～5 times of weight after draining;
2. enzymolysis:
A with ultraviolet ray irradiation 10～30 minutes, is the sodium chloride immersion of 0.06～0.08 mol with above-mentioned oyster slurry with concentration again, and temperature is the gradient temperature of 40～65 ℃ (raising 5 ℃ in per 3 minutes), 30～60 minutes time;
B adds 0.05～0.4% pepsin in 45 ℃ of following enzymolysis 1～2 hour at PH4～5;
C is 90～100 ℃ in temperature to be kept 20～30 minutes.
3. take off the hydrolyzate peculiar smell
(2) preparation of fermentation liquid
1. raw material and processing: with rinsings such as shrimp head, scallop edge, fish offal material, drain;
2. fermentation:
After the above-mentioned raw materials pulverizing, boiling 1～2 hour adds 1～6% leavening in 25～35 ℃ of fermentations 2～3 hours;
(3) clarification
Said hydrolyzed liquid and zymotic fluid are mixed, through diatomite pressure filtration or 4000 rev/mins centrifugal 10 minutes, with the clarified solution that obtains again via hole diameter be 5 μ m and 0.5 μ m two-stage filtering with microporous membrane;
(4) allotment
In above-mentioned filtrate, add salt 6～12%, sugar 4～8%, monosodium glutamate 2～4%, onion powder 1～3%, ginger garlic powder 1～3%, pepper powder 0.5～2%, Fructus Foeniculi quintessence oil 1～3% stirs.
(5) concentrate, granulation, oven dry
With above-mentioned deployed liquid concentration, make graininess through comminutor, packing is finished product.
5. the polynary seafood condiment of above-mentioned oyster is characterized in that:
(1) preparation of enzymolysis liquid
1. raw material and processing: get clean bright oyster meat, add the water making beating of 1～5 times of weight after draining;
2. enzymolysis: above-mentioned oyster slurry in PH7.0～8.0, is added 0.5～2% bacillus subtilis neutral proteinase, in 40～55 ℃ of enzymolysis of temperature 1～4 hour.
3. take off the hydrolyzate peculiar smell
(2) preparation of fermentation liquid
1. raw material and processing: with rinsings such as shrimp head, scallop edge, fish offal material, drain;
2. fermentation:
After the above-mentioned raw materials pulverizing, boiling 1～2 hour adds 1～6% leavening in 25～35 ℃ of fermentations 2～3 hours;
(3) clarification
Said hydrolyzed liquid and zymotic fluid are mixed, through diatomite pressure filtration or 4000 rev/mins centrifugal 10 minutes, with the clarified solution that obtains again via hole diameter be 5 μ m and 0.5 μ m two-stage filtering with microporous membrane;
(4) allotment
In above-mentioned filtrate, add salt 6～12%, sugar 4～8%, monosodium glutamate 2～4%, onion powder 1～3%, ginger garlic powder 1～3%, pepper powder 0.5～2%, Fructus Foeniculi quintessence oil 1～3% stirs.
(5) concentrate, granulation, oven dry
With above-mentioned deployed liquid concentration, make graininess through comminutor, packing is finished product.
6. the polynary seafood condiment of a seed oyster is characterized in that:
(1) preparation of enzymolysis liquid
1. raw material and processing: get clean bright oyster meat, add the water making beating of 1～5 times of weight after draining;
2. enzymolysis: above-mentioned oyster slurry in PH6.0～8.0, under 40～55 ℃ of conditions of temperature, was added 0.05～0.15% bacillus subtilis neutral proteinase and 0.05～0.25% trypsin digestion 2～3 hours
3. take off the hydrolyzate peculiar smell
(2) preparation of fermentation liquid
1. raw material and processing: with rinsings such as shrimp head, scallop edge, fish offal material, drain;
2. fermentation:
After the above-mentioned raw materials pulverizing, boiling 1～2 hour adds 1～6% leavening in 25～35 ℃ of fermentations 2～3 hours;
(3) clarification
Said hydrolyzed liquid and zymotic fluid are mixed, through diatomite pressure filtration or 4000 rev/mins centrifugal 10 minutes, with the clarified solution that obtains again via hole diameter be 5 μ m and 0.5 μ m two-stage filtering with microporous membrane;
(4) allotment
In above-mentioned filtrate, add salt 6～12%, sugar 4～8%, monosodium glutamate 2～4%, onion powder 1～3%, ginger garlic powder 1～3%, pepper powder 0.5～2%, Fructus Foeniculi quintessence oil 1～3% stirs.
(5) concentrate, granulation, oven dry
With above-mentioned deployed liquid concentration, make graininess through comminutor, packing is finished product.
7. the polynary seafood condiment of above-mentioned oyster is characterized in that:
(1) preparation of enzymolysis liquid
1. raw material and processing: get clean bright oyster meat, add the water making beating of 1～5 times of weight after draining;
2. enzymolysis: above-mentioned oyster slurry in PH6.0～8.0, under 45～55 ℃ of conditions of temperature, was added 0.1～0.25% compound protease and 0.05～0.15% trypsin digestion 2～3 hours
3. take off the hydrolyzate peculiar smell
(2) preparation of fermentation liquid
1. raw material and processing: with rinsings such as shrimp head, scallop edge, fish offal material, drain;
2. fermentation:
After the above-mentioned raw materials pulverizing, boiling 1～2 hour adds 1～6% leavening in 25～35 ℃ of fermentations 2～3 hours;
(3) clarification
Said hydrolyzed liquid and zymotic fluid are mixed, through diatomite pressure filtration or 4000 rev/mins centrifugal 10 minutes, with the clarified solution that obtains again via hole diameter be 5 μ m and 0.5 μ m two-stage filtering with microporous membrane;
(4) allotment
In above-mentioned filtrate, add salt 6～12%, sugar 4～8%, monosodium glutamate 2～4%, onion powder 1～3%, ginger garlic powder 1～3%, pepper powder 0.5～2%, Fructus Foeniculi quintessence oil 1～3% stirs.
(5) concentrate, granulation, oven dry
With above-mentioned deployed liquid concentration, make graininess through comminutor, packing is finished product.
8. according to claim 2 or 3 or 4 or 5 or the 6 or 7 polynary seafood condiments of described oyster, it is characterized in that: the peculiar smell that removes the oyster enzymolysis liquid with food flavor enzyme, be in PH7.0～8.0, temperature added 0.2～1% composite flavor Protease Treatment 5～15 minutes under 35～45 ℃ of conditions.
9. according to claim 2 or 3 or 4 or 5 or the 6 or 7 polynary seafood condiments of described oyster, it is characterized in that: the peculiar smell that removes the oyster enzymolysis liquid with dextrin and yeast, be in hydrolyzate, add 0.8～2% cycloheptaamylose and boiled 2～6 minutes, add 0.2～0.8% dusty yeast then in 35～45 ℃ of heating 30 minutes.
10. according to claim 2 or 3 or 4 or 5 or the 6 or 7 polynary seafood condiments of described oyster, it is characterized in that: the peculiar smell that removes the oyster enzymolysis liquid with active carbon and dextrin, be in hydrolyzate, add 0.1～1% (W/V) active carbon, filter back adding 0.2～1% cycloheptaamylose and boiled 4～8 minutes.
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