CN104824595B - A kind of utilization clam zymolyte prepares the process of liquid flavoring - Google Patents
A kind of utilization clam zymolyte prepares the process of liquid flavoring Download PDFInfo
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- CN104824595B CN104824595B CN201510131480.XA CN201510131480A CN104824595B CN 104824595 B CN104824595 B CN 104824595B CN 201510131480 A CN201510131480 A CN 201510131480A CN 104824595 B CN104824595 B CN 104824595B
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- deodorant
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- 239000007788 liquid Substances 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 27
- 239000000796 flavoring agent Substances 0.000 claims abstract description 23
- 235000019634 flavors Nutrition 0.000 claims abstract description 23
- 239000000047 product Substances 0.000 claims abstract description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000002781 deodorant agent Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 108091005804 Peptidases Proteins 0.000 claims abstract description 10
- 239000004365 Protease Substances 0.000 claims abstract description 10
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 10
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 239000003531 protein hydrolysate Substances 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 7
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 7
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000004576 sand Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 239000006228 supernatant Substances 0.000 claims abstract description 7
- 239000012138 yeast extract Substances 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 230000007062 hydrolysis Effects 0.000 claims description 7
- 238000006460 hydrolysis reaction Methods 0.000 claims description 7
- 239000004278 EU approved seasoning Substances 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 229910052740 iodine Inorganic materials 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims 2
- 244000269722 Thea sinensis Species 0.000 claims 1
- 238000004925 denaturation Methods 0.000 claims 1
- 230000036425 denaturation Effects 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 235000013409 condiments Nutrition 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000005119 centrifugation Methods 0.000 abstract 1
- 229940024606 amino acid Drugs 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 238000004040 coloring Methods 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000020094 liqueur Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 241000417531 Mactra chinensis Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- -1 iodine, vitamin Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000013777 protein digestion Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention is the process that a kind of utilization clam zymolyte prepares liquid flavoring, fresh and alive clam is temporarily supported after telling sand totally, steam heating is boiled to clam shell opener；Take clam meat to be rubbed after adding water, add and flavor protease enzymolysis is added after aquatic product protein enzyme enzymolysis, add dusty yeast deodorant；Enzymolysis liquid after deodorant is gone out centrifugation after enzyme, takes supernatant standby；By white sugar caramelization at high temperature, add enzymolysis liquid, converted starch, protein hydrolysate, salt, soy sauce, water and boiled after boiling；Xanthans is continuously added to boil；Stop continuously adding monosodium glutamate, yeast extract, I+G, honey element, citric acid, potassium sorbate mixing after heating, bottle while hot, you can obtain liquid flavoring.The technique be take full advantage of abundant clam resource for Condiment Market exploitation be of high nutritive value, the condiment of raciness, promote the comprehensive utilization of clam resource, meet the market demand, its is simple to operate, production cost is low, and product has high economic value.
Description
Technical field
It is mainly a kind of to prepare liquid seasonings using clam zymolyte the present invention relates to a kind of comprehensive utilization of marine product
Process.
Background technology
Clam, scientific name mottle clam is also named philippine clam, husky clam etc., is mainly distributed on the Liaoning, Shandong of China, Japan, court
It is fresh to be also distributed.Not only meat flavour is delicious for clam, and dressing percentage is high, and its nutrition is also relatively more comprehensive, the quality-high and inexpensive sea of real category
Product.It contains a variety of nutrition such as protein, fat, carbohydrate, iron, calcium, phosphorus, iodine, vitamin, amino acid and taurine
Composition, is that a kind of high protein, low fat, seashells rich in multiple nutritional components are biological, and with a relatively high medicinal
Value, has effects that the middle-aged and old chronic diseases of preventing and treating, therefore be constantly subjected to the favor of consumer.
Due to some characteristics of fresh and alive clam in itself, sales force improves relatively small.Although conventional processing technology
The selling period of Clam Mactra chinensis can be extended, solved because seashell products are listed simultaneously, and the sale crowding phenomenon caused, still can not
Solve clam because yield increasingly increases and caused by powerful market pressure.It is that amino acid or polypeptide develop into taste by clam enzymolysis
Delicious liqueur liquid, not only improves the value of clam resource, and then improves its economic benefit, contributes to clam industry
Development.Meanwhile, the species of in the market flavouring can be also enriched, the novelty and health demand of Condiment Market is met.
At present, both at home and abroad for more, such as 2010 on the April 14, using the research of the direct developing food products product of clam meat
Disclosed CN101692893A applications for a patent for invention disclose " a kind of clam taste seaweed sauce and preparation method thereof ", and for example 1998 12
CN1201615 applications for a patent for invention disclosed in the moon 16 disclose " four-angle clam flavour and its production technology " and in August, 2010
CN101797046A applications for a patent for invention disclosed in 11 days are disclosed " a kind of ham sausage with clam flavour and preparation method thereof "
Deng, but do not have also at present for being reported using the aspect research of clam meat enzymolysis liquid developing food products product, especially liqueur liquid
Road.
The content of the invention
In order to solve the congestion problems of clam sale, the value of clam resource is improved, the invention provides utilize clam
Clam zymolyte prepares the process of liquid flavoring
The technical solution adopted for the present invention to solve the technical problems is：One kind is prepared using clam zymolyte
The process of liquid flavoring
It is comprised the following steps that：
(1) fresh and alive clam is temporarily supported into 24h, clam is told after sand finishes, and is boiled to clam shell opener, is taken out using steam heating
Clam meat, adds the water no less than 1 times and is beaten, clam meat is rubbed；
(2) added in the clam meat slurry of rubbing after aquatic product protein enzyme insulation enzymolysis, add flavor protease enzymolysis；
(3) after enzymolysis terminates, dusty yeast deodorant is added；
(4) enzymolysis liquid after enzymolysis deodorant is incubated 10~15min at 90~100 DEG C；
(5) enzymolysis liquid is centrifuged, takes supernatant standby；
(6) by white sugar in 20~30min of progress caramelization at 140~170 DEG C；
(7) add in jacketed pan clam zymolyte (in terms of solid content) 1~4%, the white sugar 5~15% of caramelization,
Converted starch 4~5%, soy sauce 0.5~1%, salt 8~12%, protein hydrolysate 0.8~1.2%, water surplus, boil 5 after boiling~
15min；
(8) continuously add xanthans 0.1~0.14% and boil 5~15min；
(9) after stopping heating yeast extract 0.6~0.8%, monosodium glutamate 0.9~1.5%, I+G are added immediately (ratio is 1：1)
0.09~0.12%, honey element 0.01~0.03%, citric acid 0.02~0.04%, the mixing of potassium sorbate 0.01~0.03% are equal
It is even；
(10), above-mentioned well mixed liquid is bottled while hot at 85~90 DEG C, as finished product.
The mass ratio 0.3~0.5% of the described aquatic product protein enzyme addition for being used to digest and clam meat, hydrolysis temperature is
45~55 DEG C, enzymolysis time is not less than 3h；The mass ratio 0.1 of the described flavor protease addition for being used to digest and clam meat
~0.5%, hydrolysis temperature is 45~55 DEG C, and enzymolysis time is not less than 2h.
The addition of the dusty yeast for deodorant, the addition of dusty yeast, with the mass ratio 0.1 of clam meat~
0.3%, temperature is 45~55 DEG C, and the time is in 0.5~1h.
The centrifugal condition is 6000~8000r/min, and the time is 15~30min.
The advantage of the present invention
The present invention is to utilize aquatic product protein enzyme and flavor protease to be amino acid by protein digestion clam meat, improves and adjusts
The delicate flavour of taste product, and provide the distinctive local flavor of clam for flavouring；The fishy smell of enzymolysis liquid can be removed by adding dusty yeast, be improved
The local flavor of flavouring；After white sugar at high temperature caramelization, the burnt sugar coloring of generation and some volatile aldehydes, ketone thing
Matter, forms special local flavor；The addition of converted starch and xanthans, enhances the viscosity of flavouring, improves the steady of flavouring
It is qualitative；Protein hydrolysate, monosodium glutamate, I+G addition, enhance the delicate flavour of flavouring.Experiment shows, is prepared using clam zymolyte
Liquid seasonings, delicious flavour, with the distinctive local flavor of clam, and amino acid content is high, nutritious.The technique it is main
Feature be take full advantage of abundant clam resource for Condiment Market exploitation be of high nutritive value, the condiment of raciness,
The comprehensive utilization of clam resource is promoted, the market demand is met, its is simple to operate, with high content of technology, production cost is low, product tool
There is high economic value.
Embodiment
Embodiment 1
Fresh and alive clam is temporarily supported into 24h, clam is told after sand finishes, and using clam shell opener is steam heated to, takes out clam
Meat, adds the water no less than 1 times and is beaten, clam meat is rubbed.0.5% aquatic product protein enzyme enzyme is added in the clam meat slurry smashed
Solution, hydrolysis temperature is 45 DEG C, and enzymolysis time 5h continuously adds 0.1% flavor protease, digests 4h.After enzymolysis terminates, continue to add
Enter 0.1% dusty yeast deodorant 1h.Enzymolysis liquid after enzymolysis deodorant is incubated after 15min at 90 DEG C, by enzymolysis liquid in 6000r/min
30min is centrifuged, takes supernatant standby.By white sugar in carrying out caramelization 30min at 150 DEG C, caramel colorant and caramel are formed
Local flavor.Added in jacketed pan clam zymolyte (in terms of solid content) 1%, the white sugar 5% of caramelization, converted starch 5%,
Soy sauce 1%, salt 12%, protein hydrolysate 1.2%, water surplus, 5min is boiled after boiling.Add after xanthans 0.14% boils and boil
15min.Stop immediately continuing with addition yeast extract 0.8%, monosodium glutamate 1.5%, I+G 0.09%, honey element 0.03%, lemon after heating
Lemon acid 0.02%, potassium sorbate 0.01% is mixed.Above-mentioned well mixed liquid is bottled while hot at 85~90 DEG C, you can
To liquid flavoring.
Embodiment 2
Fresh and alive clam is temporarily supported into 24h, clam is told after sand finishes, and is utilized steam heating and cooking clam shell opener, is taken out clam
Clam meat, adds the water no less than 1 times and is beaten, clam meat is rubbed.0.4% aquatic product protein enzyme is added in the clam meat slurry smashed
Enzymolysis, hydrolysis temperature is 50 DEG C, and enzymolysis time 4h continuously adds 0.3% flavor protease, digests 3h.After enzymolysis terminates, continue
Add 0.2% dusty yeast deodorant 0.5h.Enzymolysis liquid after enzymolysis deodorant is incubated after 15min at 95 DEG C, and enzymolysis liquid is existed
7000r/min centrifuges 25min, takes supernatant standby.By white sugar in carrying out caramelization 25min at 160 DEG C, burnt sugar coloring is formed
Element and caramelized flavor.Clam zymolyte (in terms of solid content) 2%, the white sugar 10% of caramelization are added in jacketed pan, is become
Property starch 4.8%, soy sauce 0.75%, salt 10%, protein hydrolysate 1%, water surplus, 10min is boiled after boiling.Add xanthans
0.12% boil after boil 10min.Stop heating after immediately continue with addition yeast extract 0.7%, monosodium glutamate 1.2%, I+G 0.11%,
Honey element 0.02%, citric acid 0.03%, potassium sorbate 0.02%.By above-mentioned well mixed liquid at 85~90 DEG C while hot
Bottling, you can obtain liquid flavoring.
Embodiment 3
Fresh and alive clam is temporarily supported into 24h, clam is told after sand finishes, and using clam shell opener is steam heated to, takes out clam
Meat, adds the water no less than 1 times and is beaten, clam meat is rubbed.0.6% aquatic product protein enzyme enzyme is added in the clam meat slurry smashed
Solution, hydrolysis temperature is 55 DEG C, and enzymolysis time 3h continuously adds 0.5% flavor protease, digests 2h.After enzymolysis terminates, continue to add
Enter 0.3% dusty yeast deodorant 45min.Enzymolysis liquid after enzymolysis deodorant is incubated after 10min at 100 DEG C, and enzymolysis liquid is existed
8000r/min centrifuges 20min, takes supernatant standby.By white sugar in carrying out caramelization 20min at 170 DEG C, burnt sugar coloring is formed
Element and caramelized flavor.Clam zymolyte (in terms of solid content) 4%, the white sugar 15% of caramelization are added in jacketed pan, is become
Property starch 4%, soy sauce 0.5%, salt 12%, protein hydrolysate 0.8%, water surplus, 15min is boiled after boiling.Add xanthans
0.14% boil after boil 5min.Stop heating after immediately continue with addition yeast extract 0.6%, monosodium glutamate 0.9%, I+G 0.12%,
Honey element 0.01%, citric acid 0.04%, potassium sorbate 0.03% are mixed.By above-mentioned well mixed liquid at 85~90 DEG C
Bottle while hot, you can obtain liquid flavoring.
Claims (4)
1. a kind of utilization clam zymolyte prepares the process of liquid seasonings, it is characterised in that：
Fresh and alive clam is temporarily supported after telling sand totally, steam heating is boiled to clam shell opener；Take clam meat to be rubbed after adding water, add
Flavor protease enzymolysis is added after aquatic product protein enzyme enzymolysis, dusty yeast deodorant is added；By the enzymolysis liquid after deodorant go out after enzyme from
The heart, takes supernatant standby；By white sugar caramelization at high temperature, enzymolysis liquid, converted starch, protein hydrolysate, salt, sauce are added
Oil, water are boiled after boiling；Xanthans is continuously added to boil；Stop heating after continuously add monosodium glutamate, yeast extract, I+G, honey element,
Citric acid, potassium sorbate are mixed, and are bottled while hot, you can obtain liquid flavoring；
It is comprised the following steps that：
(1) fresh and alive clam is temporarily supported into 24h, clam is told after sand finishes, and is boiled using steam heating to clam shell opener, is taken out clam
Meat, adds the water no less than 1 times and is beaten, clam meat is rubbed；
(2) added in the clam meat slurry of rubbing after aquatic product protein enzyme insulation enzymolysis, add flavor protease enzymolysis；
(3) after enzymolysis terminates, dusty yeast deodorant is added；
(4) enzymolysis liquid after enzymolysis deodorant is incubated 10~15min at 90~100 DEG C；
(5) enzymolysis liquid is centrifuged, takes supernatant standby；
(6) by white sugar in 20~30min of progress caramelization at 140~170 DEG C；
(7) in terms of solid content 1~4% clam zymolyte, the white sugar 5~15% of caramelization, denaturation shallow lake are added in jacketed pan
Powder 4~5%, soy sauce 0.5~1%, salt 8~12%, protein hydrolysate 0.8~1.2%, water surplus, 5~15min is boiled after boiling；
(8) continuously add xanthans 0.1~0.14% and boil 5~15min；
(9) yeast extract 0.6~0.8%, monosodium glutamate 0.9~1.5%, I+G 0.09~0.12%, sweet tea are added immediately after stopping heating
Sweet element 0.01~0.03%, citric acid 0.02~0.04%, potassium sorbate 0.01~0.03% are well mixed；
(10), above-mentioned well mixed liquid is bottled while hot at 85~90 DEG C, as finished product.
2. the process of liquid seasonings is prepared according to the utilization clam zymolyte described in claim 1, it is characterised in that：Institute
The mass ratio 0.3%~0.5% of the aquatic product protein enzyme addition for being used to digest and clam meat stated, hydrolysis temperature is 45~55
DEG C, enzymolysis time is not less than 3h；The mass ratio 0.1% of the described flavor protease addition for being used to digest and clam meat~
0.5%, hydrolysis temperature is 45~55 DEG C, and enzymolysis time is not less than 2h.
3. the process of liquid seasonings is prepared according to the utilization clam zymolyte described in claim 1, it is characterised in that：Institute
The addition and the mass ratio 0.1~0.3% of clam meat of the dusty yeast for deodorant are stated, temperature is 45~55 DEG C, and the time is 0.5
~1h.
4. the process of liquid seasonings is prepared according to the utilization clam zymolyte described in claim 1, it is characterised in that：Institute
Centrifugal condition is stated for 6000~8000r/min, the time is 15~30min.
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| CN105581282A (en) * | 2015-12-16 | 2016-05-18 | 渤海大学 | Preparation method of deodorized oyster enzymolysis juice |
| CN108185381A (en) * | 2017-12-06 | 2018-06-22 | 芜湖市欣然食品有限公司 | A kind of processing method of black glue gristle chickens' extract block |
| CN108208743B (en) * | 2017-12-29 | 2021-04-09 | 安徽华恒生物科技股份有限公司 | Seasoning for fish sauce and preparation method thereof |
| CN108740958A (en) * | 2018-05-09 | 2018-11-06 | 荣成泰祥食品股份有限公司 | A kind of preparation method of indigo plant clam delicate flavour flavouring |
| CN108703351B (en) * | 2018-05-09 | 2021-09-17 | 荣成泰祥食品股份有限公司 | Preparation method of blue clam sauce |
| CN110279096A (en) * | 2019-07-04 | 2019-09-27 | 渤海大学 | A kind of preparation method of the vinegar-pepper clam sauce of fermentation of flavor enhancing |
| CN112602917A (en) * | 2020-12-11 | 2021-04-06 | 蚌埠学院 | Preparation method of clam-flavor sauce |
| CN115486525A (en) * | 2022-09-23 | 2022-12-20 | 佛山市海天(高明)调味食品有限公司 | Delicate flavor base material and preparation method and application thereof |
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| KR101325643B1 (en) * | 2011-06-30 | 2013-11-05 | 문동일 | nokcha noodle soup and method for manufacturing of it |
| CN103689521B (en) * | 2013-12-16 | 2015-05-13 | 江南大学 | Biological enzymolysis and Maillard reaction-based preparation method for clam essences |
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