CN107095265A - A kind of seafood chicken essence seasoning and preparation method thereof - Google Patents
A kind of seafood chicken essence seasoning and preparation method thereof Download PDFInfo
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- CN107095265A CN107095265A CN201710305677.XA CN201710305677A CN107095265A CN 107095265 A CN107095265 A CN 107095265A CN 201710305677 A CN201710305677 A CN 201710305677A CN 107095265 A CN107095265 A CN 107095265A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 74
- 235000014102 seafood Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 22
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 73
- 239000000284 extract Substances 0.000 claims abstract description 36
- 238000006243 chemical reaction Methods 0.000 claims abstract description 31
- 239000007788 liquid Substances 0.000 claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 claims abstract description 23
- 235000019634 flavors Nutrition 0.000 claims abstract description 23
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- 102000004190 Enzymes Human genes 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 14
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- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 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 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000002773 nucleotide Substances 0.000 claims abstract description 9
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 8
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 8
- 244000163122 Curcuma domestica Species 0.000 claims abstract description 8
- 235000003392 Curcuma domestica Nutrition 0.000 claims abstract description 8
- 235000003373 curcuma longa Nutrition 0.000 claims abstract description 8
- 235000013976 turmeric Nutrition 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 5
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 5
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- 108091005804 Peptidases Proteins 0.000 claims description 24
- 102000035195 Peptidases Human genes 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000004365 Protease Substances 0.000 claims description 14
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 8
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- 241000238557 Decapoda Species 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
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- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- QIJRTFXNRTXDIP-UHFFFAOYSA-N (1-carboxy-2-sulfanylethyl)azanium;chloride;hydrate Chemical compound O.Cl.SCC(N)C(O)=O QIJRTFXNRTXDIP-UHFFFAOYSA-N 0.000 claims description 2
- 229960001305 cysteine hydrochloride Drugs 0.000 claims description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims 1
- 229930003268 Vitamin C Natural products 0.000 claims 1
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- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 6
- 239000001888 Peptone Substances 0.000 abstract description 5
- 108010080698 Peptones Proteins 0.000 abstract description 5
- 230000000813 microbial effect Effects 0.000 abstract description 5
- 235000019319 peptone Nutrition 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 239000002781 deodorant agent Substances 0.000 abstract description 3
- 229940088598 enzyme Drugs 0.000 description 11
- 235000018102 proteins Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 235000019419 proteases Nutrition 0.000 description 7
- 229960002433 cysteine Drugs 0.000 description 5
- 235000018417 cysteine Nutrition 0.000 description 5
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 5
- -1 cysteine hydrochlorides Chemical class 0.000 description 5
- 230000007062 hydrolysis Effects 0.000 description 5
- 238000006460 hydrolysis reaction Methods 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
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- 229940088594 vitamin Drugs 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 150000003722 vitamin derivatives Chemical class 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 229940100445 wheat starch Drugs 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
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- 235000019834 papain Nutrition 0.000 description 2
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- 239000000654 additive Substances 0.000 description 1
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- 235000021120 animal protein Nutrition 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
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- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 150000003742 xyloses Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of seafood chicken essence seasoning, the part by weight of the chicken essence seasoning each component is：Pure 15 20 parts of chicken fat, 5 10 parts of seafood juice concentrate, 8 15 parts of chicken extract solution, 15 25 parts of edible salt, 5 15 parts of white granulated sugar, 15 parts of the sapidity nucleotide disodium, 37 parts of wheaten starch, 5 10 parts of maltodextrin, 10 20 parts of monosodium glutamate powder, 13 parts of turmeric, 26 parts of carry powder.The present invention is combined by microbial fermentation and Maillard reaction and extracts seafood concentrate, aspergillus oryzae fermentation energy produces abundant albumen enzyme system, stodgy macro-molecular protein is degraded to peptone, polypeptide and amino acid, then the delicate flavour and fragrance of chickens' extract can be improved after enzymolysis liquid being carried out into Maillard reaction, and dusty yeast is added in preparation process to be deodorized with deodorant, only retain fresh fragrance.
Description
Technical field
The invention belongs to food processing field, it is related to a kind of seafood chicken essence seasoning and preparation method thereof.
Background technology
Chickens' extract is a kind of common purpose compound flavour enhancer, is that a kind of main soup by chicken infusion passes through concentration gained
Essence, be usually used in antifatigue, hypotensive, hypoglycemic etc., as now society in extremely popularize a kind of health nutrient food
Product.As flavoring of new generation, chickens' extract quickly enters huge numbers of families with its first-class material quality and outstanding seasoning mouthfeel,
Win consumer to like, capture rapidly and expand the market share.
Natural seafood condiment has the flavour of natural marine product, and delicious flavour, mouthfeel is dense, can strengthen food
Local flavor, and the content of amino-acid nitrogen and polypeptide is higher, therefore seafood chicken essence seasoning is because of its unique mouthfeel and nutriture value
Value, it is deep to be liked by masses, but the preparation of traditional flavoring is by adding the savory essence of chicken and being prepared in fresh material, although chicken
Essence also has the fragrance of delicate flavour and chicken, but chicken and seafood taste are thin, and mouthfeel is slightly worse, and additive long-term consumption is harmful
It is healthy.
The content of the invention
In order to solve chickens' extract mouthfeel and nutrition problem, the invention provides a kind of seafood chicken essence seasoning and its preparation side
Method, this method is combined by microbial fermentation and Maillard reaction and extracts seafood concentrate, and aspergillus oryzae fermentation energy produces abundant
Albumen enzyme system, peptone, polypeptide and amino acid are degraded to by stodgy macro-molecular protein, are then carried out enzymolysis liquid beautiful
The delicate flavour and fragrance of chickens' extract can be improved after Maillard reaction, and adds dusty yeast in preparation process to be deodorized to deodorant,
Only retain fresh fragrance；Chicken extract solution is to combine to carry out enzymolysis and extraction reaction using double enzymes simultaneously, first with animal protein water
Solve enzyme and decompose macro-molecular protein, then add flavor protease, the water such as protein, peptone, polypeptide that can be smaller to molecular weight
Thing is solved, makes hydrolysis more thorough, the nutritive value of chickens' extract is further improved.
The purpose of the present invention can be achieved through the following technical solutions：
A kind of seafood chicken essence seasoning preparation method, comprises the following steps：
(1) prepared by seafood juice concentrate：1. after the leftover bits and pieces of fish and shrimp is cleaned up, crushed with pulverizer, add 1-5
Distilled water homogenate again, adds 1-5% glucose, and regulation pH value of solution is 6-7, is added at 1-10% aspergillus oryzae, 40-60 DEG C
Fermented 80-100h, and enzymolysis liquid is filtrated to get after sterilizing；2. 1-3% D- xyloses, 0.5-1% dimension life are added in enzymolysis liquid
Plain C, 3-8% cysteine hydrochloride, regulation pH value of solution are 7-9, are heated to 100-120 DEG C of reaction 60-120min, reaction knot
30-50 DEG C is cooled to after beam, 0.5-1% dusty yeast reaction 20-50min is added, is then concentrated in vacuo liquid；
(2) prepared by chicken extract solution：The water of 3-8 times of addition after chicken is crushed, regulation pH is 4-7, is put into heater
In, added at 40-60 DEG C and enzyme filtering of being gone out after flavor protease, enzymolysis 2-4h is added after animal proteolytic enzyme, enzymolysis 1-2h；
(3) preparation of seafood chickens' extract：Weigh edible salt, white granulated sugar, the sapidity nucleotide disodium, wheaten starch, maltodextrin,
Monosodium glutamate powder, turmeric, spice, are well mixed after crushing, and pure chicken fat, seafood juice concentrate and chicken are then added thereto and is extracted
Liquid, is thoroughly mixed uniformly, after mixture is granulated, is placed in vacuum type microwave dryer and dries, finally sieved
Point.
In step (1), the vacuum concentration pressure is 0.07-0.09MPa, and temperature is 70-100 DEG C.
In step (2), the animal proteolytic enzyme mass fraction is 0.5-1%, and flavor protease mass fraction is
0.1-0.3%.
In step (3), the vacuum type microwave drying acc power is 250-550W, and drying time is 10-30min.
The part by weight of the chicken essence seasoning each component is：Pure chicken fat 15-20 parts, 5-10 parts of seafood juice concentrate, chicken
8-15 parts of extract, 15-25 parts of edible salt, 5-15 parts of white granulated sugar, 1-5 parts of the sapidity nucleotide disodium, 3-7 parts of wheaten starch,
5-10 parts of maltodextrin, 10-20 parts of monosodium glutamate powder, 1-3 parts of turmeric, 2-6 parts of carry powder.
Beneficial effects of the present invention：
(1) present invention extracts seafood juice concentrate by microbial fermentation and Maillard reaction collaboration, not only thorough enzymolysis,
And can improve the fragrance of food, and add dusty yeast in extraction process can be deodorized deodorant, only retain seafood original
Fresh perfume (or spice).
(2) present invention is combined using double enzymes and chicken is digested, and high molecular weight protein is decomposed using animal proteolytic enzyme
Matter, then adds flavor protease, the hydrolysate such as protein, peptone, polypeptide that can be smaller to molecular weight, makes hydrolysis more thorough,
Further improve the nutritive value of chickens' extract.
Embodiment
Technical scheme is clearly and completely described below in conjunction with embodiment, it is clear that described reality
It is only a part of embodiment of the invention to apply example, rather than whole embodiments.Based on the embodiment in the present invention, this area is general
All other embodiment that logical technical staff is obtained under the premise of creative work is not made, belongs to what the present invention was protected
Scope.
The present invention is combined by microbial fermentation and Maillard reaction and prepares seafood extract, can not only ensure that food is pacified
Entirely, and thorough enzymolysis, enzymolysis liquid can improve the fragrance of food after Maillard reaction, and be added in extraction process
Dusty yeast, can remove the bad smell of seafood, only retain original fresh perfume (or spice).
Embodiment 1：
A kind of seafood chicken essence seasoning preparation method, comprises the following steps：
(1) prepared by seafood juice concentrate：1. the leftover bits and pieces of the fish and shrimp after 5kg is cleaned up, is crushed with pulverizer, plus
Enter the homogenate of 5kg distilled water, add 50g glucose, regulation pH value of solution is 6, adds the 80h that fermented at 10g aspergillus oryzaes, 40 DEG C, sterilizing
After be filtrated to get enzymolysis liquid；2. 50gD- xyloses, 25g vitamin Cs, 150g cysteine hydrochlorides, regulation are added in enzymolysis liquid
PH value of solution is 7, is heated to 100 DEG C of reaction 60min, and reaction is cooled to 30 DEG C after terminating, and adds 25g dusty yeasts reaction 20min, so
It is afterwards 0.07MPa in pressure by liquid, temperature is vacuum concentration under the conditions of 70 DEG C；
(2) prepared by chicken extract solution：15kg water is added after 5kg chicken is crushed, regulation pH is 4, is put into heater,
5g flavor proteases are added after 25g animal proteolytic enzymes, enzymolysis 1h are added at 40 DEG C, 2h, the enzyme that goes out filtering is digested；
(3) preparation of seafood chickens' extract：Weigh 6kg edible salts, 2kg white granulated sugars, 0.4kg the sapidity nucleotide disodiums, 1.5kg small
Wheat starch, 2kg maltodextrins, 4kg monosodium glutamates powder, 0.4kg turmerics, 0.8kg spices, are well mixed, then thereto after crushing
The pure chicken fat of 6kg, 2kg seafood juices concentrate and 3kg chicken extract solutions are added, is thoroughly mixed uniformly, mixture is made
After grain, it is placed in 250W vacuum type microwave dryers and dries 10min, finally sieved.
Embodiment 2：
A kind of seafood chicken essence seasoning preparation method, comprises the following steps：
(1) prepared by seafood juice concentrate：1. by the leftover bits and pieces of 5kg fish and shrimp, crushed with pulverizer, add 10kg distillations
Water is homogenized, and adds 100g glucose, and regulation pH value of solution is 7, adds the 90h that fermented at 150g aspergillus oryzaes, 50 DEG C, is filtered after sterilizing
To enzymolysis liquid；2. 100gD- xyloses are added in enzymolysis liquid, 40g vitamin Cs, 250g cysteine hydrochlorides adjust pH value of solution
For 8,110 DEG C of reaction 80min are heated to, reaction is cooled to 40 DEG C after terminating, 40g dusty yeasts reaction 30min are added, then by liquid
Body is 0.08MPa in pressure, and temperature is vacuum concentration under the conditions of 80 DEG C；
(2) prepared by chicken extract solution：25kg water is added after 5kg chicken is crushed, regulation pH is 6, is put into heater,
Added at 50 DEG C and enzyme filtering of being gone out after 10g flavor proteases, enzymolysis 3h is added after 40g animal proteolytic enzymes, enzymolysis 2h；
(3) preparation of seafood chickens' extract：Weigh 5kg edible salts, 2kg white granulated sugars, 0.8kg the sapidity nucleotide disodiums, 1.3kg small
Wheat starch, 2kg maltodextrins, 4kg monosodium glutamates powder, 0.5kg turmerics, 1kg spices, are well mixed after crushing, then add thereto
Enter the pure chicken fat of 4.5kg, 2kg seafood juices concentrate and 3kg chicken extract solutions, be thoroughly mixed uniformly, mixture is made
After grain, it is placed in 400W vacuum type microwave dryers and dries 20min, finally sieved.
Embodiment 3：
A kind of seafood chicken essence seasoning preparation method, comprises the following steps：
(1) prepared by seafood juice concentrate：1. by the leftover bits and pieces of the 5kg fish and shrimp cleaned up, crushed, added with pulverizer
25kg distilled water is homogenized, and adds 250g glucose, and regulation pH value of solution is 7, adds the 100h that fermented at 500g aspergillus oryzaes, 60 DEG C, goes out
Enzymolysis liquid is filtrated to get after bacterium；2. in enzymolysis liquid add 150gD- xyloses, 50g vitamin Cs, 400g cysteine hydrochlorides,
It is 9 to adjust pH value of solution, is heated to 120 DEG C of reaction 120min, and reaction is cooled to 50 DEG C after terminating, add the reaction of 50g dusty yeasts
50min, is then 0.09MPa in pressure by liquid, temperature is vacuum concentration under the conditions of 100 DEG C；
(2) prepared by chicken extract solution：40kg water is added after 5kg chicken is crushed, regulation pH is 7, is put into heater,
Added at 60 DEG C and enzyme filtering of being gone out after 15g flavor proteases, enzymolysis 4h is added after 50g animal proteolytic enzymes, enzymolysis 2h；
(3) preparation of seafood chickens' extract：Weigh 5kg edible salts, 3kg white granulated sugars, 1kg the sapidity nucleotide disodiums, 1.4kg wheats
Starch, 2kg maltodextrins, 4kg monosodium glutamates powder, 0.6kg turmerics, 1.2kg spices, are well mixed after crushing, then add thereto
Enter the pure chicken fat of 4kg, 2kg seafood juices concentrate and 3kg chicken extract solutions, be thoroughly mixed uniformly, mixture is granulated
Afterwards, it is placed in 550W vacuum type microwave dryers and dries 30min, is finally sieved.
Embodiment 4：
A kind of seafood chicken essence seasoning preparation method, comprises the following steps：
(1) prepared by seafood juice concentrate：1. by the leftover bits and pieces of 5kg fish and shrimp, crushed with pulverizer, add 10kg distillations
Water is homogenized, and adds 100g glucose, and regulation pH value of solution is 7, adds the 90h that fermented at 150g aspergillus oryzaes, 50 DEG C, is filtered after sterilizing
To enzymolysis liquid；2. in enzymolysis liquid add 100gD xyloses, 40g vitamin Cs, 250g cysteine hydrochlorides, regulation pH value of solution be
8,110 DEG C of reaction 80min are heated to, reaction is cooled to 40 DEG C after terminating, 40g dusty yeasts reaction 30min are added, then by liquid
It is 0.08MPa in pressure, temperature is vacuum concentration under the conditions of 80 DEG C；
(2) prepared by chicken extract solution：25kg water is added after 5kg chicken is crushed, regulation pH is 6, is put into heater,
Added at 50 DEG C and enzyme filtering of being gone out after 40g animal proteolytic enzymes, enzymolysis 3h is added after 10g flavor proteases, enzymolysis 2h；
(3) preparation of seafood chickens' extract：Weigh 5kg edible salts, 2kg white granulated sugars, 0.8kg the sapidity nucleotide disodiums, 1.3kg small
Wheat starch, 2kg maltodextrins, 4kg monosodium glutamates powder, 0.5kg turmerics, 1kg spices, are well mixed after crushing, then add thereto
Enter the pure chicken fat of 4.5kg, 2kg seafood juices concentrate and 3kg chicken extract solutions, be thoroughly mixed uniformly, mixture is made
After grain, it is placed in 400W vacuum type microwave dryers and dries 20min, finally sieved.
Comparative example 1：
Maillard reaction is not used in seafood juice concentrate preparation process, remaining technological parameter is same as Example 3.
Comparative example 2：
Without being carried out except stench using adding dusty yeast in seafood juice concentrate preparation process, remaining technological parameter with reality
Apply example 3 identical.
Comparative example 3：
Only it is hydrolyzed, is not carried out using flavor protease with animal proteolytic enzyme in chicken extract solution preparation process
Secondary hydrolysis, remaining technological parameter is same as Example 3.
Comparative example 4：
It is prepared by seafood juice concentrate：1. by the leftover bits and pieces of the 5kg fish and shrimp cleaned up, crushed, added with pulverizer
25kg distilled water is homogenized, and regulation pH is 8, and enzymolysis liquid is filtrated to get after adding 200g papains, enzymolysis 4h；2. in enzymolysis liquid
Middle addition 150gD- xyloses, 50g vitamin Cs, 400g cysteine hydrochlorides, regulation pH value of solution is 9, is heated to 120 DEG C of reactions
120min, reaction is cooled to 50 DEG C after terminating, add 50g dusty yeasts reaction 50min, is then 0.09MPa in pressure by liquid,
Temperature is vacuum concentration under the conditions of 100 DEG C；Remaining technological parameter is same as Example 3.
Experiment：
Please 20 trained subjective appreciation personnel, using seafood chicken of the point system to embodiment 1-4 and reference examples 1-4
Extract condiment carries out subjective appreciation, as a result as shown in table 1：
Fishy smell, delicate flavour, the fragrance evaluation form of the seafood chicken essence seasoning of table 1
As seen from the above table, flavoring 1. after microbial fermentation than directly with the flavoring fragrance of papain enzymolysis and
Delicate flavour is all dense, because producing multiple protein enzyme in fermentation process, decomposes more thorough to macro-molecular protein；2. by U.S.
Maillard reaction handles seafood extract solution, and the flavoring delicate flavour and fragrance of preparation are denseer；3. add during seafood concentrate is extracted
Entering fragrance after dusty yeast can reduce；4., can be to molecular weight by adding flavor protease during Chicken extract is prepared
The hydrolysates such as smaller protein, peptone, polypeptide, make hydrolysis more thorough, double enzymes synergy can improve flavoring fragrance and
Nutritive value, and if first added in enzymolysis process animal proteolytic enzyme is added after flavor protease, food flavor enzyme can not have
Effect hydrolysis high molecular weight protein, causes enzymolysis efficiency to reduce, the fragrance reduction of flavoring.
Present invention disclosed above preferred embodiment is only intended to help and illustrates the present invention.Preferred embodiment is not detailed
All details of narration, it is only described embodiment that the invention is not limited yet.Obviously, according to the content of this specification,
It can make many modifications and variations.This specification is chosen and specifically describes these embodiments, is to preferably explain the present invention
Principle and practical application so that skilled artisan can be best understood by and utilize the present invention.The present invention is only
Limited by claims and its four corner and equivalent.
Claims (6)
1. a kind of seafood chicken essence seasoning preparation method, it is characterised in that comprise the following steps：
(1) prepared by seafood juice concentrate：1. after the leftover bits and pieces of fish and shrimp is cleaned up, crushed with pulverizer, add 1-5 times
Distilled water is homogenized, and adds 1-5% glucose, and regulation pH value of solution is 6-7, adds at 1-10% aspergillus oryzae, 40-60 DEG C and ferments
Enzymolysis liquid is filtrated to get after 80-100h, sterilizing；2. in enzymolysis liquid add 1-3% D- xyloses, 0.5-1% vitamin C,
3-8% cysteine hydrochloride, regulation pH value of solution is 7-9,100-120 DEG C of reaction 60-120min is heated to, after reaction terminates
30-50 DEG C is cooled to, 0.5-1% dusty yeast reaction 20-50min is added, is then concentrated in vacuo liquid；
(2) prepared by chicken extract solution：The water of 3-8 times of addition after chicken is crushed, regulation pH is 4-7, is put into heater,
Added at 40-60 DEG C and enzyme filtering of being gone out after flavor protease, enzymolysis 2-4h is added after animal proteolytic enzyme, enzymolysis 1-2h；
(3) preparation of seafood chickens' extract：Weigh edible salt, white granulated sugar, the sapidity nucleotide disodium, wheaten starch, maltodextrin, monosodium glutamate
Powder, turmeric, spice, are well mixed after crushing, pure chicken fat, seafood juice concentrate and chicken extract solution are then added thereto,
It is thoroughly mixed uniformly, after mixture is granulated, is placed in vacuum type microwave dryer and dries, finally sieved.
2. a kind of seafood chicken essence seasoning preparation method according to claim 1, it is characterised in that described in step (1)
Vacuum concentration pressure is 0.07-0.09MPa, and temperature is 70-100 DEG C.
3. a kind of seafood chicken essence seasoning preparation method according to claim 1, it is characterised in that described in step (2)
Animal proteolytic enzyme mass fraction is 0.5-1%, and flavor protease mass fraction is 0.1-0.3%.
4. a kind of seafood chicken essence seasoning preparation method according to claim 1, it is characterised in that described in step (3)
Vacuum type microwave drying acc power is 250-550W, and drying time is 10-30min.
5. a kind of seafood chicken essence seasoning, it is characterised in that be made according to any described preparation method of Claims 1-4.
6. a kind of seafood chicken essence seasoning according to claim 5, it is characterised in that the chicken essence seasoning each component
Part by weight is：Pure chicken fat 15-20 parts, 5-10 parts of seafood juice concentrate, 8-15 parts of chicken extract solution, 15-25 parts of edible salt, in vain
5-15 parts of granulated sugar, 1-5 parts of the sapidity nucleotide disodium, 3-7 parts of wheaten starch, 5-10 parts of maltodextrin, 10-20 parts of monosodium glutamate powder, ginger
It is yellow 1-3 parts, 2-6 parts of carry powder.
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| CN108065316A (en) * | 2017-12-27 | 2018-05-25 | 安徽省前沿食品有限公司 | A kind of seafood chicken essence seasoning and preparation method thereof |
| CN109123577A (en) * | 2018-09-07 | 2019-01-04 | 晋江鲜之惠食品有限公司 | A method of extracting delicious amino acid and character flavor compound from full fowl or birds leftover bits and pieces |
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| CN111264828A (en) * | 2019-12-12 | 2020-06-12 | 浙江海洋大学 | Squid solid seasoning and preparation method thereof |
| CN112189809A (en) * | 2020-09-08 | 2021-01-08 | 上海交通大学 | Fugu source flavor enhancer and flavor intensity evaluation method thereof |
| CN115251344A (en) * | 2022-07-26 | 2022-11-01 | 林典旋 | Spicy seafood seasoning and application thereof |
| CN115336733A (en) * | 2022-07-29 | 2022-11-15 | 上海太太乐食品有限公司 | Seafood-flavored chicken-flavored seasoning and preparation method thereof |
| CN115708574A (en) * | 2022-10-14 | 2023-02-24 | 浙江顶味食品有限公司 | Preparation process for producing compound seasoning by utilizing seafood |
| CN115997908A (en) * | 2023-02-13 | 2023-04-25 | 上海太太乐食品有限公司 | Granular seasoning containing enzymatic chicken |
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| CN108065316A (en) * | 2017-12-27 | 2018-05-25 | 安徽省前沿食品有限公司 | A kind of seafood chicken essence seasoning and preparation method thereof |
| CN109123577A (en) * | 2018-09-07 | 2019-01-04 | 晋江鲜之惠食品有限公司 | A method of extracting delicious amino acid and character flavor compound from full fowl or birds leftover bits and pieces |
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| CN111264828A (en) * | 2019-12-12 | 2020-06-12 | 浙江海洋大学 | Squid solid seasoning and preparation method thereof |
| CN112189809A (en) * | 2020-09-08 | 2021-01-08 | 上海交通大学 | Fugu source flavor enhancer and flavor intensity evaluation method thereof |
| CN112189809B (en) * | 2020-09-08 | 2022-11-01 | 上海交通大学 | Fugu ocellatus source flavor enhancer and flavor intensity evaluation method thereof |
| CN115251344A (en) * | 2022-07-26 | 2022-11-01 | 林典旋 | Spicy seafood seasoning and application thereof |
| CN115336733A (en) * | 2022-07-29 | 2022-11-15 | 上海太太乐食品有限公司 | Seafood-flavored chicken-flavored seasoning and preparation method thereof |
| CN115708574A (en) * | 2022-10-14 | 2023-02-24 | 浙江顶味食品有限公司 | Preparation process for producing compound seasoning by utilizing seafood |
| CN115708574B (en) * | 2022-10-14 | 2023-06-23 | 浙江顶味食品有限公司 | Preparation process for producing composite seasoning by using seafood |
| CN115997908A (en) * | 2023-02-13 | 2023-04-25 | 上海太太乐食品有限公司 | Granular seasoning containing enzymatic chicken |
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