CN101336695A - Seasoning product and preparation method thereof - Google Patents
Seasoning product and preparation method thereof Download PDFInfo
- Publication number
- CN101336695A CN101336695A CNA2008101348416A CN200810134841A CN101336695A CN 101336695 A CN101336695 A CN 101336695A CN A2008101348416 A CNA2008101348416 A CN A2008101348416A CN 200810134841 A CN200810134841 A CN 200810134841A CN 101336695 A CN101336695 A CN 101336695A
- Authority
- CN
- China
- Prior art keywords
- enzymolysis
- raw material
- enzymolysis liquid
- preparation
- flavouring
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000011194 food seasoning agent Nutrition 0.000 title description 4
- 238000004519 manufacturing process Methods 0.000 title description 2
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 239000007787 solid Substances 0.000 claims abstract description 10
- 239000004365 Protease Substances 0.000 claims abstract description 9
- 235000014102 seafood Nutrition 0.000 claims abstract description 9
- 150000001875 compounds Chemical class 0.000 claims abstract description 8
- 150000001413 amino acids Chemical class 0.000 claims abstract description 6
- 229920002261 Corn starch Polymers 0.000 claims abstract description 5
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 5
- 108091005804 Peptidases Proteins 0.000 claims abstract description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 5
- 239000008120 corn starch Substances 0.000 claims abstract description 5
- 229940099112 cornstarch Drugs 0.000 claims abstract description 5
- 239000004744 fabric Substances 0.000 claims abstract description 5
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 4
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 3
- 235000013305 food Nutrition 0.000 claims description 15
- 229940088598 enzyme Drugs 0.000 claims description 11
- 239000012141 concentrate Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 241000237502 Ostreidae Species 0.000 claims description 5
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 5
- 235000020636 oyster Nutrition 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 229940055729 papain Drugs 0.000 claims description 4
- 235000019834 papain Nutrition 0.000 claims description 4
- 235000019419 proteases Nutrition 0.000 claims description 4
- 235000020995 raw meat Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 241000237509 Patinopecten sp. Species 0.000 claims description 3
- 238000004945 emulsification Methods 0.000 claims description 3
- 235000020637 scallop Nutrition 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 230000006978 adaptation Effects 0.000 claims 1
- QSDORQFGFBJHTO-UHFFFAOYSA-N 3,3,3-trichloropropan-1-ol Chemical compound OCCC(Cl)(Cl)Cl QSDORQFGFBJHTO-UHFFFAOYSA-N 0.000 abstract description 5
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 235000013409 condiments Nutrition 0.000 abstract 1
- 108010007119 flavourzyme Proteins 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 21
- 238000002474 experimental method Methods 0.000 description 7
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 5
- 239000002253 acid Substances 0.000 description 5
- 235000001014 amino acid Nutrition 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 238000001694 spray drying Methods 0.000 description 4
- -1 chloropropyl alcohol class Chemical class 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000005202 decontamination Methods 0.000 description 2
- 230000003588 decontaminative effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000002773 nucleotide Substances 0.000 description 2
- 125000003729 nucleotide group Chemical group 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000014860 sensory perception of taste Effects 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- HGUFODBRKLSHSI-UHFFFAOYSA-N 2,3,7,8-tetrachloro-dibenzo-p-dioxin Chemical compound O1C2=CC(Cl)=C(Cl)C=C2OC2=C1C=C(Cl)C(Cl)=C2 HGUFODBRKLSHSI-UHFFFAOYSA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 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
- 230000004888 barrier function Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000003071 polychlorinated biphenyls Chemical class 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000019608 salt taste sensations Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000011476 stock cubes Nutrition 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a high-quality seafood peptide belonging to a condiment, and the preparation method thereof. Fresh seafood is used as the raw material, and the preparation method comprises the following steps: (1) using 1.5-2.0ppm ozonated water as enzymolysis water, and obtaining enzymolysis liquid through enzymolysis of arbuz, compound protease and flavourzyme; (2) keeping 10-12% weight percentage concentration of liquid solids and 0.3-0.5% weight percentage content of free amino acid in the enzymolysis liquid; (3) heating to 90-95 DEG C for 10-15 minutes to inactivate enzyme; (4) sieving with a 100-120 mesh cloth bag for obtaining enzymolysis liquid; (5) increasing the concentration to 20-22% weight percentage concentration of the solids in the clear enzymolysis liquid, for obtaining concentrated enzymolysis liquid; (6) adding 8-10 wt.% of supplementary material-cornstarch and maltodextrin, based on the weight of the concentrated enzymolysis liquid, mixing evenly for dissolving sufficiently, drying finally for obtaining the product. The product does not contain trichloropropanol, so the product has better thickness feeling than HVP, and better essence and fresh degree than yeast.
Description
Technical field
The invention belongs to a kind of food flavouring-excellent bright peptide--and preparation method thereof.
Background technology
For a long time, in salt taste essence exploitation, production process,, usually need add the raw material that some improve freshness, strengthen thick sense based on the needs of seasoning; Or in reaction essence is produced as the main substrate that produces fragrance.What often used in the past is hydrolyzed vegetable protein (HVP) and yeastex.
The preparation method of hydrolyzed vegetable protein has two kinds of alkaline process, acid systems usually:
(1) alkaline process: it is very fast that alkaline process prepares speed, but hydrolysis degree is not thorough, and the peptide key position of fracture has randomness, and the product instability can be destroyed arginine, cystine, serine and threonine etc. simultaneously, the hydrolysate weak flavor, and delicate flavour is not obvious;
(2) acid system---acid system hydrolysis is representative with the concentrated hydrochloric acid, it is low to have cost, invest little characteristics, but need strong acid, hot conditions, the broken ring of tryptophan is serious, and since in the raw material residual grease hydrolysis generation glycerine can take place with excessive concentrated hydrochloric acid, further generate chloropropyl alcohol class carcinogen, at present the chloropropyl alcohol residual quantity of the compound amino acid seasoning base-material on the domestic market all tens to hundreds of ppm, surpassed U.S.'s control criterion (1ppm), it is more to surpass European Union's control criterion, become this series products or have the major technique barrier of its additive product (as soy sauce etc.) outlet, and, along with the generation of Europe " dioxin " incident, the public notes more to the security of food, so the hydrolyzed vegetable protein (HVP) that utilizes acid system to produce will finally be abandoned outside market.
Yeastex---be to be raw material through cleaning debitterize with the draft beer yeast, self-dissolving enzymolysis, separation, concentrate, Maillard reaction, the refining natural food that forms of spray-drying.It is rich in several amino acids, B family vitamin, nucleotides, polypeptide and trace element, is the compound flavouring base material of a kind of trophic function, and meat odor type yeast extract is yellow, or pale brown toner shape product, has strong, pure meat fragrance.Be applicable to various stock-cube, instant noodle seasoning bag, processed meat food, family expenses flavouring, dilated food, Frozen Prepared Food etc.It makes an addition in the product, can improve the thick sense of product, but the delicate flavour increase is not obvious.
The main feature of seafood is exactly " aquatic foods ".This respect is inseparable with its pulpy institutional framework, main is some taste compounds that it contains---contain abundant glutamic acid, glycine, asparatate, alanine, butanedioic acid, dried scallop powder and nucleotides relationship compound etc., make whole mouthfeel very mellow and full, delicious, sweet.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art part, a kind of general raw material of food that is widely used in industries such as instant noodles, dilated food, flavouring, quick-frozen food, meat products is provided, safety, nutrition, solve the problem that the middle trichloropropanol of the long-term hydrolyzed vegetable protein (HVP) that uses of existing market exceeds standard thereby influences health, and the not enough problem of yeastex series products freshness.
Technical scheme of the present invention is: a kind of preparation method of flavouring is characterized in that comprising the following steps:
(1) enzymolysis and the degree of depth are taken off raw meat: with fresh seafood is raw material, and the Ozone Water that adopts 1.5-2.0ppm is as enzymolysis water, and enzymolysis water adds in right amount, under 40-45 ℃ of temperature, adds papain enzymolysis 1-2 hour that accounts for raw material weight 0.2-0.5% after the raw material pulverizing; Be warming up to 45-50 ℃ again, add compound protease enzymolysis 1-2 hour account for raw material weight 0.2-0.5%; Be warming up to 50-60 ℃ again, add food flavor enzyme enzymolysis 1-2 hour account for raw material weight 0.2-0.5%, enzymolysis liquid; Control enzymolysis liquid solid content weight percent concentration 10-12%, free amino acid weight percent content 0.3-0.5%.
(2) enzyme that goes out: be warmed up to 90-95 ℃, kept 10-15 minute, kill the activity of enzyme.
(3) filter:, must clarify enzymolysis liquid with 100-120 order cloth bag filtration.
(4) concentrate: will clarifying enzymolysis liquid concentration, to bring up to the solid content weight percent concentration be 20-22%, must concentrate enzymolysis liquid.
(5) allotment: add the auxiliary material--cornstarch and the maltodextrin that concentrate enzymolysis liquid percentage by weight 8-10%, stir, it is fully dissolved.
(6) drying obtains product.
The present invention also provides a kind of flavouring, and this flavouring is raw material with the seafood, through method for preparing.
Product provided by the invention--excellent bright peptide--has successfully solved the problem that trichloropropanol in the long-term hydrolyzed vegetable protein (HVP) that uses of existing market exceeds standard thereby influences health, 2 major products with present use---HVP and yeastex contrast, effect is also very obvious: under same concentrations (as the bath of 0.5% concentration), better than the thick sense of HVP; Better than yeastex freshness.Use the freshness and the thick sense that can obviously strengthen food behind this product.Can substitute HVP and yeastex fully.
Through check, product of the present invention and yeastex do not detect trichloropropanol, and the trichloropropanol content of HVP is 0.5ppm.
Describe the specific embodiment of the present invention in detail below in conjunction with drawings and Examples.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Referring to accompanying drawing, detailed preparation method of the present invention is as follows:
1. pretreatment of raw material: select red three fishes of fresh marine products raw material, oyster and scallop for use, can select wherein a kind of for use, also can several mixing use.Require the heavy metal index (as arsenic, mercury, Polychlorinated biphenyls etc.) in the raw material to meet national standard.With the raw material decontamination, shell, decaptitate, go internal organ, pulverize then---be twisted into muddy flesh.
2. the enzymolysis and the degree of depth are taken off raw meat: the Ozone Water that adopts 1.5-2.0ppm is as enzymolysis water, and enzymolysis water adds in right amount, can be 0.8-1.2 times of raw material weight, for simplicity, can equate with raw material weight.Under 40-45 ℃ of temperature, added papain enzymolysis 1-2 hour that accounts for raw material weight 0.2-0.5%; Be warming up to 45-50 ℃ again, add compound protease enzymolysis 1-2 hour account for raw material weight 0.2-0.5%; Be warming up to 50-60 ℃ again, add food flavor enzyme enzymolysis 1-2 hour account for raw material weight 0.2-0.5%, enzymolysis liquid; Control enzymolysis liquid solid content weight percent concentration 10-12%, free amino acid weight percent content 0.3-0.5%.
As enzymolysis water, can thoroughly kill putrefactive microorganisms wherein with Ozone Water, and in enzymolysis process issuable microorganism, reduce the formation of behavior materials such as trimethylamine as far as possible, thereby reach the purpose that the degree of depth is taken off raw meat.
3. enzyme goes out: be warmed up to 90-95 ℃, kept 10-15 minute, kill the activity of enzyme.
4. filter:, remove impurity, the enzymolysis liquid that must clarify with 100-120 order cloth bag filtration.
5. concentrate: enzymolysis liquid is concentrated (vacuum 0.08-0.09 atmospheric pressure) to improve concentration to solid content weight percent content 20-22% by vacuum, must concentrate enzymolysis liquid.
6. Maillard reaction: at temperature 90-100 ℃; Carried out in time 60-90 minute, and further strengthened the mellow sense of product.
7. allotment: add the auxiliary material--cornstarch and the maltodextrin that account for concentrated enzymolysis liquid percentage by weight 8-10%, stir, it is fully dissolved.
8. homogeneous: through homogenizer, make its emulsification, embedding even material.
9. spray-drying: parameter according to the rules (EAT 190-200 ℃, leaving air temp 85-95 ℃) spray-drying.
Embodiment 1
Select fresh marine products raw material oyster for use, with oyster raw material decontamination, shell, decaptitate, go internal organ, 2000 grams of weighing are twisted into muddy flesh, and Ozone Water 2000 grams that add 1.8ppm are as enzymolysis water.Under 43 ℃ of temperature, added 7 papain enzymolysis that restrain 1.5 hours; Be warming up to 48 ℃ again, added the 7 compound protease enzymolysis that restrain 1.5 hours; Be warming up to 55 ℃ again, added 7 gram food flavor enzyme enzymolysis 1.5 hours.Enzymolysis liquid is warmed up to 95 ℃, kept 10 minutes, kill the activity of enzyme.With 100 order cloth bag filtrations, remove impurity, about 4000 grams of the enzymolysis liquid that must clarify, its solid concentration is 11%, free amino acid weight percent content 0.4%.Enzymolysis liquid is concentrated (0.08 atmospheric pressure of vacuum) to improve concentration to solid content weight percent concentration 21% by vacuum, must concentrate enzymolysis liquid 2150 grams.Under 95 ℃ of temperature, carry out Maillard reaction 75 minutes, further strengthen the mellow sense of product.Add 190 gram cornstarch and maltodextrins, stir, it is fully dissolved.Through homogenizer, make its emulsification, embedding even above-mentioned material.Under 190 ℃ of EATs, 90 ℃ of conditions of leaving air temp, carry out spray-drying at last, obtain tasty mouthfeel, sweetness, grayish powder product 660 grams.
The contrast experiment 1:
Experimenter: 50 of normal people of the sense of taste that select 20-50 year at random;
Experiment material: the embodiment of the invention 1 and the same concentrations HVP aqueous solution of weight percent concentration 0.5%;
Experiment method: suck in right amount;
The result: 43 people think that the thick sense of this product is obviously good, and 2 people feel to omit, the imperceptible significant change of 3 people.
The contrast experiment 2:
Experimenter: 50 of normal people of the sense of taste that select 20-50 year at random;
Experiment material: the embodiment of the invention 1 and the same concentrations yeastex aqueous solution of weight percent concentration 0.5%;
Experiment method: suck in right amount;
The result: 40 people think that this product freshness is obviously good, and 6 people feel to omit, the imperceptible significant change of 4 people.
Experiment conclusion: product of the present invention is better than the thick sense of existing product HVP, and is more delicious than yeastex.
Claims (8)
1, a kind of preparation method of flavouring is characterized in that comprising the following steps preparation:
(1) enzymolysis and the degree of depth are taken off raw meat: with fresh seafood is raw material, and the Ozone Water that adopts 1.5-2.0ppm is as enzymolysis water, and enzymolysis water adds in right amount, under 40-45 ℃ of temperature, adds papain enzymolysis 1-2 hour that accounts for raw material weight 0.2-0.5% after the raw material pulverizing; Be warming up to 45-50 ℃ again, add compound protease enzymolysis 1-2 hour account for raw material weight 0.2-0.5%; Be warming up to 50-60 ℃ again, add food flavor enzyme enzymolysis 1-2 hour account for raw material weight 0.2-0.5%, enzymolysis liquid; Control enzymolysis liquid solid content weight percent concentration 10-12%, free amino acid weight percent content 0.3-0.5%;
(2) enzyme that goes out: be warmed up to 90-95 ℃, kept 10-15 minute, kill the activity of enzyme;
(3) filter:, must clarify enzymolysis liquid with 100-120 order cloth bag filtration;
(4) concentrate: will clarifying enzymolysis liquid concentration, to bring up to the solid content weight percent concentration be 20-22%, must concentrate enzymolysis liquid;
(5) allotment: add the auxiliary material--cornstarch and the maltodextrin that concentrate enzymolysis liquid percentage by weight 8-10%, stir, it is fully dissolved;
(6) drying obtains product.
2, the preparation method of flavouring according to claim 1 is characterized in that also carrying out Maillard reaction: temperature 90-100 ℃ behind concentration step; Time 60-90 minute, further strengthen the mellow sense of product.
3, the preparation method of flavouring according to claim 1 and 2 is characterized in that after adaptation step also material being carried out homogeneous handles, and makes its emulsification, embedding even.
4, the preparation method of flavouring according to claim 1, the consumption that it is characterized in that enzymolysis water is 0.8-1.2 a times of raw material weight.
5, the preparation method of flavouring according to claim 4, the consumption that it is characterized in that enzymolysis water is 1 times of raw material weight.
6, a kind of flavouring is characterized in that with the seafood being raw material, a kind of being prepared from the described method of claim 1-5.
7, flavouring according to claim 6 is characterized in that described seafood is one or more in red three fishes, oyster and the scallop.
8, flavouring according to claim 7 is characterized in that described seafood is an oyster.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101348416A CN101336695B (en) | 2008-08-01 | 2008-08-01 | Seasoning product and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101348416A CN101336695B (en) | 2008-08-01 | 2008-08-01 | Seasoning product and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101336695A true CN101336695A (en) | 2009-01-07 |
| CN101336695B CN101336695B (en) | 2012-05-09 |
Family
ID=40210980
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101348416A Expired - Fee Related CN101336695B (en) | 2008-08-01 | 2008-08-01 | Seasoning product and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101336695B (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965965A (en) * | 2010-08-31 | 2011-02-09 | 浙江顶味食品有限公司 | Fresh increasing flavoring and manufacturing process thereof |
| CN102389101A (en) * | 2011-11-09 | 2012-03-28 | 宁波超星海洋生物制品有限公司 | Manufacturing method of seafood powder flavoring |
| CN101744214B (en) * | 2010-01-14 | 2012-05-09 | 仲恺农业工程学院 | Preparation method of natural pork-flavor essence |
| CN101756155B (en) * | 2009-12-25 | 2012-05-30 | 河北农业大学 | Processing method of scallop seafood seasoning |
| CN102551038A (en) * | 2012-03-22 | 2012-07-11 | 江南大学 | Seasoning product prepared from tomato sauce residue and preparation method for seasoning product |
| CN102742814A (en) * | 2011-04-18 | 2012-10-24 | 天津市海发珍品实业发展有限公司 | Preparation method of natural hairtail essence |
| CN102919730A (en) * | 2012-08-01 | 2013-02-13 | 苏州口水娃食品有限公司 | Preparation method of seafood puffed food |
| CN103340449A (en) * | 2013-06-25 | 2013-10-09 | 舟山瑞洋水产品研发有限公司 | Preparation method of squid liver paste |
| CN103750241A (en) * | 2013-12-28 | 2014-04-30 | 广州市天惠食品有限公司 | Oyster sauce concentrated cream and preparation method thereof |
| CN104026548A (en) * | 2014-06-25 | 2014-09-10 | 河南京华食品科技开发有限公司 | Method for preparing compound seasoning with flavor of tomato braised beef brisket by combining vacuum frying technology and microcapsule embedding technology |
| CN106490572A (en) * | 2016-10-24 | 2017-03-15 | 泉州喜博生物保健食品有限公司 | The manufacture method of one seed oyster natural juice flavoring agent |
| CN108208743A (en) * | 2017-12-29 | 2018-06-29 | 安徽华恒生物科技股份有限公司 | Seasoning for fish sauce and preparation method thereof |
| CN109567116A (en) * | 2018-11-20 | 2019-04-05 | 安徽强旺调味食品有限公司 | A kind of preparation method of compound seasoner |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1207977C (en) * | 2002-05-20 | 2005-06-29 | 章超桦 | Process for hydrolyzing protein of fish or shellfish with natural enzyme |
| CN100557002C (en) * | 2006-07-31 | 2009-11-04 | 上海应用技术学院 | A kind of preparation method of natural fish essence |
-
2008
- 2008-08-01 CN CN2008101348416A patent/CN101336695B/en not_active Expired - Fee Related
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756155B (en) * | 2009-12-25 | 2012-05-30 | 河北农业大学 | Processing method of scallop seafood seasoning |
| CN101744214B (en) * | 2010-01-14 | 2012-05-09 | 仲恺农业工程学院 | Preparation method of natural pork-flavor essence |
| CN101965965A (en) * | 2010-08-31 | 2011-02-09 | 浙江顶味食品有限公司 | Fresh increasing flavoring and manufacturing process thereof |
| CN101965965B (en) * | 2010-08-31 | 2012-08-29 | 浙江顶味食品有限公司 | Fresh increasing flavoring and manufacturing process thereof |
| CN102742814A (en) * | 2011-04-18 | 2012-10-24 | 天津市海发珍品实业发展有限公司 | Preparation method of natural hairtail essence |
| CN102389101A (en) * | 2011-11-09 | 2012-03-28 | 宁波超星海洋生物制品有限公司 | Manufacturing method of seafood powder flavoring |
| CN102551038A (en) * | 2012-03-22 | 2012-07-11 | 江南大学 | Seasoning product prepared from tomato sauce residue and preparation method for seasoning product |
| CN102919730A (en) * | 2012-08-01 | 2013-02-13 | 苏州口水娃食品有限公司 | Preparation method of seafood puffed food |
| CN103340449A (en) * | 2013-06-25 | 2013-10-09 | 舟山瑞洋水产品研发有限公司 | Preparation method of squid liver paste |
| CN103340449B (en) * | 2013-06-25 | 2014-12-10 | 舟山瑞洋水产品研发有限公司 | Preparation method of squid liver paste |
| CN103750241A (en) * | 2013-12-28 | 2014-04-30 | 广州市天惠食品有限公司 | Oyster sauce concentrated cream and preparation method thereof |
| CN103750241B (en) * | 2013-12-28 | 2015-02-25 | 广州市天惠食品有限公司 | Oyster sauce concentrated cream and preparation method thereof |
| CN104026548A (en) * | 2014-06-25 | 2014-09-10 | 河南京华食品科技开发有限公司 | Method for preparing compound seasoning with flavor of tomato braised beef brisket by combining vacuum frying technology and microcapsule embedding technology |
| CN104026548B (en) * | 2014-06-25 | 2015-07-22 | 河南京华食品科技开发有限公司 | Method for preparing compound seasoning with flavor of tomato braised beef brisket by combining vacuum frying technology and microcapsule embedding technology |
| CN106490572A (en) * | 2016-10-24 | 2017-03-15 | 泉州喜博生物保健食品有限公司 | The manufacture method of one seed oyster natural juice flavoring agent |
| CN108208743A (en) * | 2017-12-29 | 2018-06-29 | 安徽华恒生物科技股份有限公司 | Seasoning for fish sauce and preparation method thereof |
| CN109567116A (en) * | 2018-11-20 | 2019-04-05 | 安徽强旺调味食品有限公司 | A kind of preparation method of compound seasoner |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101336695B (en) | 2012-05-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101336695B (en) | Seasoning product and preparation method thereof | |
| CN101513248B (en) | Yeast extract containing inosinic acid disodium salt and guanylic acid disodium and method for preparing same | |
| KR101052337B1 (en) | Manufacturing method of seasoning liquid comprising beef extract and menufacturing method of composite powdered condiment with a savor of beef | |
| KR101110095B1 (en) | Seasoning having function of imparting body | |
| CN101356966A (en) | Method for producing sea-crab seasoner products material | |
| CN107997115B (en) | Eel soy sauce and preparation method thereof | |
| CN102802440A (en) | Composition for low-salt food or beverage | |
| CN102090607B (en) | Reaction-type crab-flavor essence and preparation method thereof | |
| KR20090053350A (en) | Msg-substitute seasonings using salt-fermented anchovy sauce concentrates and a preparation method thereof | |
| KR100377541B1 (en) | Manufacturing Method for Oyster Sauce | |
| CN101455324A (en) | Preparation method of hard clam seafood flavoring peptides and products thereof | |
| CN111000193A (en) | Beef flavor composite seasoning packet and preparation method thereof | |
| KR101236939B1 (en) | mussel sauce and manufacturing method of the same | |
| CN105029341A (en) | Anchovy fish sauce and application thereof | |
| CN101909464B (en) | Flavor improving agent | |
| EP2476321A1 (en) | Powdery seasoning and method for producing same | |
| US11058136B2 (en) | Salty taste enhancing composition | |
| CN104106788B (en) | A kind of method of producing amino acid liquid seasonings | |
| Dao et al. | Recovery of amino acids and peptides from pig bone soup using thermal pre‐treatment and enzymatic hydrolysis | |
| JP3503885B2 (en) | Fermented seasonings made from seafood extract | |
| JP4821888B2 (en) | Method for producing natural kokumi seasoning, natural kokumi seasoning obtained by the same method, and use thereof | |
| JPWO2008007667A1 (en) | Chicken extract and method for producing chicken extract | |
| CN102696857A (en) | Enzymolysis product of corn protein, and preparation method and application thereof | |
| KR20110118330A (en) | Liquid natural seasoning | |
| KR20150003028A (en) | Penshell flavoring seasoning and the method of preparing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: GUANGZHOU XINGYI MARINE ORGANISMS ENGINEERING CO., Free format text: FORMER OWNER: PAN DAXING Effective date: 20120518 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20120518 Address after: Baiyun District of Guangzhou City, Guangdong province 510000 Zhongluotan Zhuliao area an Industrial Zone No. 10 Patentee after: Guangzhou Xingyi Marine Biological Engineering Co., Ltd. Address before: Baiyun District of Guangzhou City, Guangdong province 510000 Zhongluotan Zhuliao area an Industrial Zone No. 10 Patentee before: Pan Daxing |
|
| C56 | Change in the name or address of the patentee |
Owner name: GUANGDONG SHINYEE MARINE BIOLOGY ENGINEERING CO., Free format text: FORMER NAME: GUANGZHOU XINGYI MARINE ORGANISMS ENGINEERING CO., LTD. |
|
| CP01 | Change in the name or title of a patent holder |
Address after: Baiyun District of Guangzhou City, Guangdong province 510000 Zhongluotan Zhuliao area an Industrial Zone No. 10 Patentee after: Guangdong Xingyi Ocean Biological Engineering Co., Ltd. Address before: Baiyun District of Guangzhou City, Guangdong province 510000 Zhongluotan Zhuliao area an Industrial Zone No. 10 Patentee before: Guangzhou Xingyi Marine Biological Engineering Co., Ltd. |
|
| C56 | Change in the name or address of the patentee |
Owner name: GUANGDONG XINGYI MARINE BIOLOGY ENGINEERING CO., L Free format text: FORMER NAME: GUANGDONG SHINYEE MARINE BIOLOGY ENGINEERING CO., LTD. |
|
| CP03 | Change of name, title or address |
Address after: No. 3 Guangzhou international business incubator G G102, 510670 in Guangdong province high tech Industrial Development Zone of Guangzhou Science City on Road 103 room Patentee after: GUANGDONG SHINYEE MARINE BIOLOGICAL ENGINEERING CORP. Address before: Baiyun District of Guangzhou City, Guangdong province 510000 Zhongluotan Zhuliao area an Industrial Zone No. 10 Patentee before: Guangdong Xingyi Ocean Biological Engineering Co., Ltd. |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20200401 Address after: 510670 no.a401-1, zone a, Guangzhou International Business Incubator, No.3, Juquan Road, Science City, Guangzhou high tech Industrial Development Zone, Guangzhou, Guangdong Province Patentee after: GUANGZHOU HAISHENGYUAN MARINE BIOTECHNOLOGY Co.,Ltd. Address before: No. 3 Guangzhou international business incubator G G102, 510670 in Guangdong province high tech Industrial Development Zone of Guangzhou Science City on Road 103 room Patentee before: GUANGDONG SHINYEE MARINE BIOLOGY ENGINEERING Corp. |
|
| TR01 | Transfer of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120509 Termination date: 20200801 |