CN1846537A - Seafood seasoning prepared with sea urchin, oyster and fragrant mushroom and its prepn process - Google Patents
Seafood seasoning prepared with sea urchin, oyster and fragrant mushroom and its prepn process Download PDFInfo
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- CN1846537A CN1846537A CNA2006100465470A CN200610046547A CN1846537A CN 1846537 A CN1846537 A CN 1846537A CN A2006100465470 A CNA2006100465470 A CN A2006100465470A CN 200610046547 A CN200610046547 A CN 200610046547A CN 1846537 A CN1846537 A CN 1846537A
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Abstract
The present invention relates to sea food seasoning, and features that the sea food seasoning is prepared with refined salt, sugar, malt syrup, ethyl maltol, flavoring disodium nucleotide and corn starch, as well as fresh sea urchin meat, oyster meat and fragrant mushroom in certain weight proportion. The preparation process includes preparing material, beating pulp, salt separation and salt dissolution, enhanced Maillard reaction, gelatination reaction, pelletizing, drying, sterilizing and packing. The sea food seasoning is suitable for all people.
Description
Technical field:
The present invention relates to a kind of sea food seasoning and process thereof, belong to marine product deep processing field with the sea urchin, oyster and fragrant mushroom preparation.
Background technology:
Along with the progress of society and human to improving constantly that delicious food is pursued, flavouring has become the necessity of people's life.Yet with monosodium glutamate and with the monosodium glutamate is the flavouring like sauce that the homophony agent goes out, still left and right sides market trend.But, generally believe that the west people monosodium glutamate can cause of short duration but makes us insufferable headache, even people so alopecia arranged that they call this symptom for fun " Chinese restaurant syndrome ".Second generation flavouring " chickens' extract " arises at the historic moment, but that its function still is difficult to is satisfactory.
Monosodium glutamate (sodium glutamate) is to be raw material with carbohydrate (starch, rice, molasses etc.), through the hydrolysis sugaring, glutamic acid is extracted in microorganism (Corynebacterium glutamicum etc.) fermentation, and then through neutralization, decolouring, deironing, crystallization, white crystals with special delicate flavour or the powder made.And from currently marketed " chickens' extract " composition, the content of monosodium glutamate accounts for 30～40%; The flavour nucleotide disodium accounts for 1%; The Main Ingredients and Appearance that is the bright local flavor of chicken accounts for 0.1～0.2% for the oil-soluble chicken essence; Thermal response chicken essence powder accounts for 0.5～2.5%; Chicken ossein powder accounts for 2～5%; Hydrolysis of chicken meat albumen accounts for 1～2%, and therefore, chickens' extract still mainly reaches by monosodium glutamate and increases bright purpose, and chickens' extract can only belong to the spin-off of monosodium glutamate.In a word, chickens' extract and monosodium glutamate there is no essential difference.
Monosodium glutamate is as a kind of condiment that increases delicate flavour, cooking, cooks filling, mixes cold dish, cooks soup etc. and all can use.If but do not observe service regeulations, not only do not reach desirable seasoning effect, even can produce following side effect: 1. because sodium glutamate is when temperature is higher than 120 ℃, sodium glutamate wherein will dehydration become sodium pyroglutamate, produce carcinogen, the food back is harmful, and is difficult to excrete; 2. can not remove the bilgy odour of carp and other food, and the sheep offensive smell in the beef and mutton, and do not have the seafood taste; 3. the unsuitable jealous element of pregnant woman and infant, because monosodium glutamate may cause the fetus defective, old man and children also should not eat more, if it is too much to suffer from the edible monosodium glutamate of hypertensive people, can make blood pressure higher.
Because chickens' extract contains 30～40% monosodium glutamate, can say for certain that chickens' extract is the spin-off of monosodium glutamate, its in itself with monosodium glutamate and indifference.So, do not ignore monosodium glutamate when enjoying monosodium glutamate to our health affected.
Oyster, another name consumption is listed in the precious marine shellfish of " be food be again the article of medicine " by health ministry and national traditional chinese medical science administration, occupy the first in numerous land, marine organisms.According to detection, oyster contains protein more than 50%, and is rich in various trace elements and vitamin etc., should point out that especially oyster also contains a large amount of taurines.Taurine has brain healthy, promotes the effect that cholesterol decomposes.Studies show that the content that the maximum characteristics of oyster also are zinc is the highest for ratio among at present human all foods, 100 gram oyster meats contain 47 milligrams on zinc, are 76 times of sea cucumber, 30 times of thin pork.
Sea urchin is re-recognized by people in recent years, even surmounts the another marine treasure of oyster.Sea urchin is rich in amounts of protein.Lay special stress on points out that taurine is 105mg/100g.Studies show that taurine is the necessary material of brain development; Have the protection liver cell, reduce blood sugar, blood fat and T-CHOL, protect myocardium anti-arrhythmia; Can also promote the pituitrin secretion, remove human body fatigue, the enhancement vigor.In addition, contain very high aliphatic acid in the sexual glands of sea urchin, can reduce triglyceride and content of cholesterol in the human body, anticoagulation and prevention thrombosis etc. also have tonic effect preferably.
It is high-protein food that mushroom is produced in China Fujian, contains essential amino acid, wherein be delicate flavour very competent 5 '-guanylic acid is especially abundant.In addition, also contain multivitamin except that vitamin A.
More than himself contained fresh material composition that is of three kinds of materials be that other material can not be equal to, and between the synergy that multiplies each other is arranged, particularly sea urchin, oyster self not only are rich in protein, also all are rich in various glycogen simultaneously, and two primary conditions of Maillard reaction all possess.Be rich in the material that is delicate flavour with above three kinds and fully mix, and create short its of indispensable external environment condition and strengthen Maillard reaction, make its complementation increase bright effect, thereby function is distilled.
Summary of the invention:
Purpose of the present invention and task be, overcome that prior art exists: 1. monosodium glutamate, chicken essence flavouring material improper use harmful to human; 2. can not remove smelling of fish or mutton peculiar smell; 3. to the special population inedibility; And to provide a kind of and have delicate flavour, nutrition, go peculiar smell be a kind of sea food seasoning and the process thereof with the sea urchin, oyster and fragrant mushroom preparation of one, specially proposes technical solution of the present invention.
A kind of sea food seasoning and process thereof proposed by the invention with the sea urchin, oyster and fragrant mushroom preparation, its batching composition comprises: refined salt, white granulated sugar, maltose, ethyl maltol, flavour nucleotide disodium, cornstarch is characterized in that it also comprises:
A) sea urchin meat, fresh oyster meat, mushroom;
B) percentage by weight of composition (wt%, down together) is respectively new urchin meat 3～5%, fresh oyster meat 20～40%, mushroom 5～10%; Other proportioning components of batching is, refined salt 8～14%, white granulated sugar 0.5～4%, maltose 0.5～4%, ethyl maltol 0.04～0.08%, flavour nucleotide disodium (, forming) 0.5～1% in 1: 1 ratio by 5 '-inosine acid disodium and 5 '-Sodium guanylate;
C) remaining with cornstarch as filler;
D) method step of its preparation is:
The first step is got the raw materials ready
Take by weighing new urchin meat, fresh oyster meat, mushroom, refined salt, white granulated sugar, maltose, ethyl maltol, flavour nucleotide disodium, cornstarch at first respectively, required separately weight, stand-by;
Second step, making beating
Then, the mushroom immersion after 60 hours, is poured into new urchin meat, fresh oyster meat and mixed making beating in the 400 order colloid mills, under normal temperature, normal pressure, until making it become the mixed solution of pasty state;
The 3rd step, the molten reaction of the salt of saltouing
Add refined salt in the pasty state mixed liquor after making beating, after stirring, parked 20～40 minutes;
In the 4th step, strengthen Maillard reaction
Add white granulated sugar, maltose, ethyl maltol in the mixed liquor after the salt of saltouing is molten, after stirring, be heated to 70 ± 2 ℃ after, stir after adding the flavour nucleotide disodium, and kept this temperature 2 hours, to finish the reinforcement Maillard reaction;
The 5th step, the gelatinization reaction
Gelatinization reaction is after the 4th step is finished, and cornstarch is joined in the above-mentioned mixed liquor again, and equal temperature is mixed in mixing is controlled at 75 ± 5 ℃, through 20～30 minutes, promptly finishes the gelatinization reaction;
In the 6th step, granulate
Granulation is after the 5th step, the gelatinization reaction was finished, and its gelatinization reaction output object is made particle by granulator, and its particle is controlled within diameter 1 ± 0.2mm scope by granulator;
The 7th step, dry, sterilization
Should pass through the drying box drying at 80～90 ℃ after the granulation, make its dehydration, also by the ultraviolet disinfection machine, product be carried out sterilization treatment, subsequently to reach national food hygienic standard;
The 8th step, packing
After quality inspection is qualified, adopt automatic plastic packaging machine, packing.
Of the present invention being further characterized in that: the best composition of preparing burden is new urchin meat 2.5%, fresh oyster meat 27.5%, mushroom 6%, refined salt 11%, white granulated sugar 1.5%, maltose 1.5%, ethyl maltol 0.05%, flavour nucleotide disodium 0.8%, cornstarch 49.15%.
Of the present invention is the high-quality of producing in the cleaning marine site, new urchin meat, and it is major ingredient that mushroom is produced in oyster meat and Fujian, under the prerequisite of not destroying its nutrition, mixes making beating through 400 order colloid mills; Saltout, salt is molten, make it separate out protein and form actomyosin; Add white granulated sugar, maltose then, Maillard reaction is finished in heating, produces the conversion of color; That in addition, adds that ethyl maltol consolidates that product had removes smelling of fish or mutton function; At last, add cornstarch and carry out gelatinization, perfect to consolidate, possess acquired whole effect.
The parameter area of major ingredient of the present invention, batching and filler is the feasible region data that draw on the basis of a large amount of experiments.Major ingredient, batching be capping simultaneously, and promptly filler takes off in limited time, and be limited in one's ability because filler carried, so freshness slightly lowers than the effect that optimum proportion reached; And major ingredient, batching take off limit simultaneously, promptly during the filler capping, reduce because be the major ingredient of delicate flavour, so freshness also is the rich in taste that does not reach optimum proportion and embodied.Therefore, no matter the best composition of major ingredient of the present invention, batching and filler is mouthfeel, or freshness, all best embodies advantage of the present invention.
Advantage of the present invention is:
1, owing to do not add monosodium glutamate, increase bright effect but form and reach with sea urchin, oyster and mushroom, thus harmless to the human body beneficial, and sea food flavor is strong.
2, owing to having added white granulated sugar, maltose, ethyl maltol in the preparation, so can remove smelling of fish or mutton peculiar smell.
3,, therefore, help the edible of any crowd because sea urchin, oyster are nutritious.
Embodiment 1
Dalian San Hai marine organisms development company is the sea food seasoning with the sea urchin, oyster and fragrant mushroom preparation, and adopts process of the present invention, produces sea food seasoning.
Preparation batching: take from new urchin meat 2.5%, the fresh oyster meat 27.5% produced in the marine site, Changhai County, Dalian that meets a class seawater quality in the national sea water quality standard; Mushroom 6%; Refined salt 11%; White granulated sugar 1.5%; Maltose 1.5%; Ethyl maltol 0.05%; Flavour nucleotide disodium 0.8%; Cornstarch 49.15%.
Concrete method step is as follows:
The first step is got the raw materials ready
Take by weighing new urchin meat, fresh oyster meat, mushroom, refined salt, white granulated sugar, maltose, ethyl maltol, flavour nucleotide disodium, cornstarch at first respectively, required separately weight, stand-by;
Second step, making beating
Then, the mushroom immersion after 60 hours, is poured into new urchin meat, fresh oyster meat and mixed making beating in the 400 order colloid mills, under normal temperature, normal pressure, until making it become the mixed solution of pasty state;
The 3rd step, the molten reaction of the salt of saltouing
Add refined salt in the pasty state mixed liquor after making beating, after stirring, parked 30 minutes;
In the 4th step, strengthen Maillard reaction
Add white granulated sugar, maltose, ethyl maltol in the mixed liquor after the salt of saltouing is molten, after stirring, be heated to 70 ℃ after, stir after adding the flavour nucleotide disodium, and kept this temperature 2 hours, and finish the reinforcement Maillard reaction;
The 5th step, the gelatinization reaction
Gelatinization reaction is after the 4th step is finished, and cornstarch is joined in the above-mentioned mixed liquor again, and equal temperature is mixed in mixing is controlled at 75 ℃, through 25 minutes, promptly finishes the gelatinization reaction;
In the 6th step, granulate
Granulation is after the 5th step, the gelatinization reaction was finished, and its gelatinization reaction output object is made particle by granulator, and its particle is controlled within diameter 1 ± 0.2mm scope by granulator;
The 7th step, dry, sterilization
Should pass through the drying box drying at 85 ℃ after the granulation, make its dehydration, also by the ultraviolet disinfection machine, product be carried out sterilization treatment, subsequently to reach national food hygienic standard;
The 8th step, packing
After quality inspection is qualified, adopt automatic plastic packaging machine, packing.
Embodiment 2
Dalian San Hai marine organisms development company sea urchin, oyster and fragrant mushroom, the sea food seasoning of conversion product batching composition and the preparation of adjustment different technical parameters.
Preparation batching: be new urchin meat 5%; Fresh oyster meat 40%; Mushroom 10%; Refined salt 14%; White granulated sugar 4%; Maltose 4%; Ethyl maltol 0.08%; Flavour nucleotide disodium 1%; Cornstarch 21.92%.
Concrete method step is as follows:
The first step is got the raw materials ready
Take by weighing new urchin meat, fresh oyster meat, mushroom, refined salt, white granulated sugar, maltose, ethyl maltol, flavour nucleotide disodium, cornstarch at first respectively, required separately weight, stand-by;
Second step, making beating
Then, the mushroom immersion after 60 hours, is poured into new urchin meat, fresh oyster meat and mixed making beating in the 400 order colloid mills, under normal temperature, normal pressure, until making it become the mixed solution of pasty state;
The 3rd step, the molten reaction of the salt of saltouing
Add refined salt in the pasty state mixed liquor after making beating, after stirring, parked 40 minutes;
In the 4th step, strengthen Maillard reaction
Add white granulated sugar, maltose, ethyl maltol in the mixed liquor after the salt of saltouing is molten, after stirring, be heated to 72 ℃ after, stir after adding the flavour nucleotide disodium, and kept this temperature 2 hours, realize strengthening Maillard reaction;
The 5th step, the gelatinization reaction
Gelatinization reaction is after the 4th step is finished, and cornstarch is joined in the above-mentioned mixed liquor again, and equal temperature is mixed in mixing is controlled at 80 ℃, through 30 minutes, promptly finishes the gelatinization reaction;
In the 6th step, granulate
Granulation is after the 5th step, the gelatinization reaction was finished, and its gelatinization reaction output object is made particle by granulator, and its particle is controlled within diameter 1 ± 0.2mm scope by granulator;
The 7th step, dry, sterilization
Should pass through the drying box drying at 90 ℃ after the granulation, make its dehydration, also by the ultraviolet disinfection machine, product be carried out sterilization treatment, subsequently to reach national food hygienic standard;
The 8th step, packing
After quality inspection is qualified, adopt automatic plastic packaging machine, packing.
Embodiment 3
Sea food seasoning and process thereof that Dalian San Hai marine organisms development company prepares with sea urchin, oyster and fragrant mushroom, the main batching of employing is that lower limit prepares this product.
Preparation batching: be new urchin meat 3%; Fresh oyster meat 20%; Mushroom 5%; Refined salt 8%; White granulated sugar 0.5%; Maltose 0.5%; Ethyl maltol 0.04%; Flavour nucleotide disodium 0.5%; Cornstarch 62.46%.
Concrete method step is as follows:
The first step is got the raw materials ready
Take by weighing new urchin meat, fresh oyster meat, mushroom, refined salt, white granulated sugar, maltose, ethyl maltol, flavour nucleotide disodium, cornstarch at first respectively, required separately weight, stand-by;
Second step, making beating
Then, the mushroom immersion after 60 hours, is poured into new urchin meat, fresh oyster meat and mixed making beating in the 400 order colloid mills, under normal temperature, normal pressure, until making it become the mixed solution of pasty state;
The 3rd step, the molten reaction of the salt of saltouing
Add refined salt in the pasty state mixed liquor after making beating, after stirring, parked 20 minutes;
In the 4th step, strengthen Maillard reaction
Add white granulated sugar, maltose, ethyl maltol in the mixed liquor after the salt of saltouing is molten, after stirring, be heated to 68 ℃ after, stir after adding the flavour nucleotide disodium, and kept this temperature 2 hours, Here it is strengthens Maillard reaction;
The 5th step, the gelatinization reaction
Gelatinization reaction is after the 4th step is finished, and cornstarch is joined in the above-mentioned mixed liquor again, and equal temperature is mixed in mixing is controlled at 70 ℃, through 20 minutes, promptly finishes the gelatinization reaction;
In the 6th step, granulate
Granulation is after the 5th step, the gelatinization reaction was finished, and its gelatinization reaction output object is made particle by granulator, and its particle is controlled within diameter 1 ± 0.2mm scope by granulator;
The 7th step, dry, sterilization
Should pass through the drying box drying at 80 ℃ after the granulation, make its dehydration, also by the ultraviolet disinfection machine, product be carried out sterilization treatment, subsequently to reach national food hygienic standard;
The 8th step, packing
After quality inspection is qualified, adopt automatic plastic packaging machine, packing.
Embodiment 4
Use the sea food seasoning of sea urchin, oyster and fragrant mushroom preparation and do clear water carp soup.
(because of in fresh-water fishes, the carp bilgy odour is the heaviest, is trial target so select carp for clear water carp soup.)
Carp about 500g is put into the clear water pot, add this flavouring of 4g, igniting is boiled, in bowl, put into chopped spring onion, caraway, refined salt (with individual salty taste weight decision refined salt ratio) in advance, the fish soup that will boil out pours, can obtain the fish soup of one bowl of deliciousness, be characterized in, the flesh of fish, fish soup have no bilgy odour, and on the basis that keeps the intrinsic aquatic foods of carp, fragrance, also have the delicate flavour that is similar to famous and precious ocean fishes such as snakeheaded fish, it should be noted especially, renew the clear water that adds 1kg, the taste of fish soup deliciousness can be not thin out yet.
Embodiment 5
The sea food seasoning of using the sea urchin, oyster and fragrant mushroom preparation is done the chafing dish bottom flavorings of the instant-boiled mutton, blood sausage.
Do the chafing dish bottom flavorings of the instant-boiled mutton, blood sausage
During mutton cooked in a chafing pot, in clear water, put into this condiment about 10g, after boiling, the instant-boiled mutton, blood sausage, delicious flavour, mutton are not only sloughed smell of mutton, and the pine that becomes is sliding, fresh and tender.Blood sausage boiled 4～5 hours, and mouthfeel is still soft.
Claims (2)
1, a kind of sea food seasoning and process thereof with the sea urchin, oyster and fragrant mushroom preparation, its batching composition comprises: refined salt, white granulated sugar, maltose, ethyl maltol, flavour nucleotide disodium, cornstarch is characterized in that it also comprises:
A) new urchin meat, fresh oyster meat, mushroom;
B) the percentage by weight wt% of composition is respectively, new urchin meat 3～5%, fresh oyster meat 20～40%, mushroom 5～10%; Other proportioning components of batching is refined salt 8～14%, white granulated sugar 0.5～4%, maltose 0.5～4%, ethyl maltol 0.04～0.08%, flavour nucleotide disodium 0.5～1%;
C) remaining with cornstarch as filler;
D) method step of its preparation is:
The first step is got the raw materials ready
Take by weighing new urchin meat, fresh oyster meat, mushroom, refined salt, white granulated sugar, maltose, ethyl maltol, flavour nucleotide disodium, cornstarch at first respectively, required separately weight, stand-by;
Second step, making beating
Then, the mushroom immersion after 60 hours, is poured into new urchin meat, fresh oyster meat and mixed making beating in the 400 order colloid mills, under normal temperature, normal pressure, until making it become the mixed solution of pasty state;
The 3rd step, the molten reaction of the salt of saltouing
Add refined salt in the pasty state mixed liquor after making beating, after stirring, parked 20～40 minutes;
In the 4th step, strengthen Maillard reaction
Add white granulated sugar, maltose, ethyl maltol in the mixed liquor after the salt of saltouing is molten, after stirring, be heated to 70 ± 2 ℃ after, stir after adding the flavour nucleotide disodium, and kept this temperature 2 hours, to finish the reinforcement Maillard reaction;
The 5th step, the gelatinization reaction
Gelatinization reaction is after the 4th step is finished, and cornstarch is joined in the above-mentioned mixed liquor again, and equal temperature is mixed in mixing is controlled at 75 ± 5 ℃, through 20～30 minutes, promptly finishes the gelatinization reaction;
In the 6th step, granulate
Granulation is after the 5th step, the gelatinization reaction was finished, and its gelatinization reaction output object is made particle by granulator, and its particle is controlled within diameter 1 ± 0.2mm scope by granulator;
The 7th step, dry, sterilization
Should pass through the drying box drying at 80～90 ℃ after the granulation, make its dehydration, also by the ultraviolet disinfection machine, product be carried out sterilization treatment, subsequently to reach national food hygienic standard;
The 8th step, packing
After quality inspection is qualified, adopt automatic plastic packaging machine, packing.
2, according to claims 1 described a kind of sea food seasoning and process thereof with the sea urchin, oyster and fragrant mushroom preparation, it is characterized in that: its best composition of preparing burden is new urchin meat 2.5%, fresh oyster meat 27.5%, mushroom 6%, refined salt 11%, white granulated sugar 1.5%, maltose 1.5%, ethyl maltol 0.05%, flavour nucleotide disodium 0.8%, cornstarch 49.15%.
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| CNB2006100465470A CN100364447C (en) | 2006-05-07 | 2006-05-07 | Seafood seasoning prepared with sea urchin, oyster and fragrant mushroom and its prepn process |
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| CN100364447C CN100364447C (en) | 2008-01-30 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102132858A (en) * | 2011-03-31 | 2011-07-27 | 天津商业大学 | Seasonings for deodorizing beef-like food materials |
| CN101614715B (en) * | 2008-06-23 | 2011-09-28 | 广东海洋大学 | Method for determining chemical components of Maillard reaction of acid hydrolysate of leaves of rhizophora stylosa |
| CN101411446B (en) * | 2008-12-04 | 2012-05-16 | 广西大学 | Method for producing crucian soup seasoning using wastes from tilapia piece processing |
| CN105795361A (en) * | 2016-04-08 | 2016-07-27 | 沈阳农业大学 | Instant northeast black pudding powered formula and making method thereof |
| CN110946271A (en) * | 2019-12-26 | 2020-04-03 | 福建创新食品科技有限公司 | Production equipment and preparation method for seafood and edible fungus base material powder |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100427103C (en) * | 2004-12-21 | 2008-10-22 | 深圳海王药业有限公司 | Activity combination of marine life and application |
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2006
- 2006-05-07 CN CNB2006100465470A patent/CN100364447C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101614715B (en) * | 2008-06-23 | 2011-09-28 | 广东海洋大学 | Method for determining chemical components of Maillard reaction of acid hydrolysate of leaves of rhizophora stylosa |
| CN101411446B (en) * | 2008-12-04 | 2012-05-16 | 广西大学 | Method for producing crucian soup seasoning using wastes from tilapia piece processing |
| CN102132858A (en) * | 2011-03-31 | 2011-07-27 | 天津商业大学 | Seasonings for deodorizing beef-like food materials |
| CN105795361A (en) * | 2016-04-08 | 2016-07-27 | 沈阳农业大学 | Instant northeast black pudding powered formula and making method thereof |
| CN110946271A (en) * | 2019-12-26 | 2020-04-03 | 福建创新食品科技有限公司 | Production equipment and preparation method for seafood and edible fungus base material powder |
| CN110946271B (en) * | 2019-12-26 | 2023-06-06 | 福建创新食品科技有限公司 | Production equipment and preparation method for seafood and edible fungus base stock powder |
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| CN100364447C (en) | 2008-01-30 |
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