CN108703351B - Preparation method of blue clam sauce - Google Patents
Preparation method of blue clam sauce Download PDFInfo
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- CN108703351B CN108703351B CN201810437162.XA CN201810437162A CN108703351B CN 108703351 B CN108703351 B CN 108703351B CN 201810437162 A CN201810437162 A CN 201810437162A CN 108703351 B CN108703351 B CN 108703351B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000020639 clam Nutrition 0.000 claims abstract description 125
- 241000237519 Bivalvia Species 0.000 claims abstract description 83
- 238000000034 method Methods 0.000 claims abstract description 29
- 238000010411 cooking Methods 0.000 claims abstract description 26
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 23
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 22
- 238000002791 soaking Methods 0.000 claims description 22
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 claims description 14
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- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 14
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 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 description 8
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- 235000010418 carrageenan Nutrition 0.000 claims description 4
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 4
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- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims 2
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- 238000005516 engineering process Methods 0.000 abstract description 3
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 7
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- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 2
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- 239000012460 protein solution Substances 0.000 description 2
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- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
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- 239000004223 monosodium glutamate Substances 0.000 description 1
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Classifications
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- 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
- 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
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/51—Concentration
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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Abstract
The invention discloses a preparation method of a blue clam sauce. The problem of difficult processing and utilization caused by small body and difficult shelling and meat taking of the blue clams in the prior art is solved. The method comprises the steps of directly steaming and boiling clams washed by spitting sand with shells, carrying out enzymolysis with shells by adopting compound protease in combination with ultrasound assistance to obtain protein hydrolysate, and carrying out biological fermentation to remove fishy smell and vacuum concentration to obtain concentrated fresh-taste juice of the clams. The blue clam is directly subjected to shell enzymolysis after being cooked, three protein sources of blue clam meat protein, shell membrane protein and cooking liquor are fully utilized, and the problems of small body and difficult shelling of the blue clam are solved. Meanwhile, the ultrasonic-assisted enzymolysis technology is adopted to improve the enzymolysis efficiency of the shell; the adopted specific compound enzyme enzymolysis process avoids the adverse effect of shells on enzymolysis, so that the prepared delicious seasoning juice has delicious taste and is nutritional and healthy. The preparation method has reasonable process and high production efficiency.
Description
Technical Field
The invention relates to preparation of a seasoning, in particular to a preparation method of a blue clam seasoning juice.
Background
The blue clam is a marine shellfish which is abundant in China coastal, and has rich nutrition, strong fecundity and large resource amount. However, because the individual is small and difficult to exuviate, the corresponding blue clams are relatively lack of deep processing and comprehensive utilization technology. The blue clams are generally used as live baits for prawns, the added value of products is low, and a large amount of resource waste is caused. Therefore, the development of economical and practical blue clam processing method and product has become an urgent technical demand for most aquatic product processing enterprises.
"the people eat as the day, and eat as the first. In recent years, the seasoning industry is developed rapidly and becomes a new economic growth point of the food industry. Meanwhile, the requirements of people on the seasoning are changed from a single delicate flavor type to a natural flavor type and nutritional type compound seasoning. The natural seafood seasoning is deeply favored by consumers because of containing rich flavor substances such as amino acid, polypeptide and the like and rich seafood flavor, particularly the seafood seasoning is also rich in physiological active substances (such as taurine, physiological active peptide, nucleotide and the like) and trace elements which are beneficial to human bodies, and simultaneously endows the seafood seasoning with special nutritional health-care function, becomes a third generation 'nutritional delicate flavor seasoning' following monosodium glutamate and chicken essence, and is the mainstream development direction of the seasoning industry in the future. The blue clam contains various special components such as rich mineral elements, flavor-developing amino acids, fresh peptides and the like, is an ideal raw material for developing a novel seafood seasoning, and can provide an effective way for deep processing of the blue clam by processing the seafood seasoning.
In addition, the traditional shellfish sauce is often characterized by darker color. It is often desirable to have a savory flavoring that is lighter in color during cooking, and does not affect the color of the food product itself.
Disclosure of Invention
In order to overcome the defect of difficult processing and utilization caused by small size and difficult shelling and meat taking of the blue clams in the prior art, the invention provides the preparation method of the blue clam sauce with reasonable process and high production efficiency. The product has rich nutrition and good taste.
The technical scheme adopted by the invention for solving the technical problems is as follows: a preparation method of a blue clam sauce is characterized by comprising the following steps: the method comprises the following steps:
(1) providing fresh blue clams subjected to sand spitting, adding the blue clams subjected to sand spitting into purified water which is 100-150% of the weight of the blue clams, cooking for 5-10 min at normal pressure, and collecting the cooked blue clams and cooking liquor; (2) cooling the cooked blue clams and the cooking liquor obtained in the step (1) to 45-55 ℃, adding composite protease which is 0.3-0.5% of the weight of the blue clams, placing the blue clams in ultrasonic equipment, setting the ultrasonic power to be 250-500W, carrying out ultrasonic-assisted enzymolysis reaction for 2-4 h, raising the temperature of an enzymolysis mixture to be above 95 ℃, and keeping for 10-20min to inactivate enzyme;
(3) filtering and shelling the enzymolysis mixture obtained in the step (2), collecting enzymolysis liquid, cooling to 30-35 ℃, adding yeast powder accounting for 0.3-0.5% of the weight of the enzymolysis liquid, culturing for 0.5-1 h, raising the temperature of the obtained liquid to 95 ℃, and keeping for 10-20min to inactivate the yeast;
(4) and (4) centrifuging the enzymolysis liquid obtained in the step (3) for 10-20min at 3500-6000r/min, extracting supernatant, and concentrating the supernatant in an environment with the vacuum degree of 0.08-0.1 MPa and the temperature of 60-70 ℃ until the content of solid matters is 9-11 g/100 g of solution to obtain the blue clam sauce.
In a preferable aspect of the invention, before the step (1), the fresh blue clams are subjected to temporary rearing and sand spitting, the fresh blue clams are cleaned and then added with seawater accounting for 150% -200% of the weight of the blue clams for temporary rearing for 6-8 h, and the seawater is replaced every 1.5-3 h.
In a preferred aspect of the invention, in the step (1), fresh blue clams subjected to sand removal are provided, and the blue clams subjected to sand removal are added into purified water accounting for 120% of the weight of the blue clams, and are subjected to atmospheric cooking for 7min, and the cooked blue clams and cooking liquor are collected.
In a preferred aspect of the present invention, in step (1), before the fresh blue clams are cooked, the following processing steps are further performed: adding fresh blue clams into a soaking solution at the temperature of 5-10 ℃ for soaking for 10-20 minutes, and rinsing with clear water until no residue substances are washed out, wherein the soaking solution comprises 10-20 g/L of magnesium chloride, 15-30 g/L of ammonium chloride, 40-80 g/L of ethanol, 1.00-5.00 g/L of HCl and the balance of water by weight.
In a preferred aspect of the present invention, in step (1), before the fresh blue clams are cooked, the following processing steps are further performed: fresh blue clams were soaked for 15 minutes in a 7 ℃ soak solution containing 15 g/L by weight of magnesium chloride, 22 g/L by weight of ammonium chloride, 60 g/L by weight of ethanol, 3.65 g/L by weight of HCl, and the balance water, and rinsed with clear water until no residue material was washed out.
In a preferred aspect of the present invention, in step (1), the blue clams are also shaken 3-4 times during the soaking of the fresh blue clams.
In a preferable aspect of the invention, in the step (2), after the temperature of the cooked blue clam and the cooking liquid obtained in the step (1) is reduced to 48 ℃, the compound protease which is 0.42 percent of the weight of the blue clam is added, the blue clam and the cooking liquid are placed in an ultrasonic device, the ultrasonic power is set to 350W, the ultrasonic-assisted enzymolysis reaction is carried out for 3.2 h, then the temperature of the enzymolysis mixture is raised to be higher than 95 ℃, and the mixture is kept for 15min, so that the enzyme is inactivated.
In a preferred aspect of the present invention, in the step (2), the complex protease is two of neutral protease, alkaline protease, flavourzyme and complex flavourzyme, and the mass ratio of the two is 1: 2-2: 1.
In a preferred aspect of the present invention, in step (2), before the ultrasonic treatment, 1.2-2.5 g/L vitamin C is added to the enzymatic mixture and stirred uniformly, and the ultrasonic treatment step is performed under sealed conditions and under an inert gas atmosphere.
In a preferred aspect of the present invention, in step (3), the enzymatic hydrolysate obtained in step (2) is cooled to 32 ℃, yeast powder in an amount of 0.35% by weight of the enzymatic hydrolysate is added, the mixture is cultured for 0.7h, and the temperature of the obtained liquid is raised to 95 ℃ and maintained for 15min to inactivate the yeast.
In a preferred aspect of the invention, in the step (4), the enzymolysis liquid obtained in the step (3) is centrifuged for 15min at 5000r/min, supernatant is extracted, and the supernatant is concentrated under the environment of 0.092MPa of vacuum degree and 65 ℃ until the solid content is 10g/100 g of solution, so as to obtain the blue clam sauce.
In the preferable aspect of the invention, the method further comprises the step (5) after the step (4), mixing and stirring the blue clam sauce, the seasoning soy sauce, the acid hydrolyzed plant protein liquid, the salt, the white granulated sugar, the modified starch, the thickening stabilizer, the sodium glutamate, the yeast extract, the flavor nucleotide disodium, the yellow wine, the sodium succinate, the citric acid and the potassium sorbate uniformly, homogenizing by a colloid mill, canning, sterilizing, keeping the temperature at 85-90 ℃ for 20-30 min, cooling to 5-10 ℃, packaging and warehousing; in the step (5), the materials are prepared according to the following parts by weight: 25-35 parts of blue clam sauce, 25-35 parts of seasoning soy sauce, 15-25 parts of acid hydrolyzed plant protein, 10-12 parts of salt, 9-11 parts of white granulated sugar, 1-2 parts of modified starch, 0.1-0.3 part of thickening stabilizer, 1-3 parts of yellow wine, 0.5-1.5 parts of sodium glutamate, 0.3-0.8 part of yeast extract, 0.3-0.7 part of flavor nucleotide disodium, 0.05-0.07 part of sodium succinate, 0.1-0.3 part of citric acid and 0.1-0.3 part of potassium sorbate.
In a preferred aspect of the present invention, in step (5), the sterilization conditions are 88 ℃ for 25min, and cooling to 7 ℃.
In a preferred aspect of the present invention, in step (5), the thickening and stabilizing agent is one or two of sodium alginate, xanthan gum and carrageenan.
The method is characterized in that blue clams subjected to sand removal and cleaning are directly cooked with shells, then the enzymolysis with shells is carried out by adopting compound protease combined with ultrasound assistance to obtain protein hydrolysate, and then the concentrated blue clams are subjected to biological fermentation, fishy smell removal and vacuum concentration to obtain the concentrated fresh-taste juice of the blue clams. The blue clams are directly subjected to shell enzymolysis after being cooked, so that three protein sources of blue clam meat protein, shell membrane protein and cooking liquor are fully utilized, the problems of small blue clam body and difficult shelling are solved, the complexity of manual shelling and shellfish meat residue during shelling are avoided, and the method is suitable for continuous large-scale production requirements of enterprises. Meanwhile, the problem of emission pollution of the blue clam cooking liquor is solved, and the resource utilization rate is improved. In the method, the adopted ultrasonic-assisted enzymolysis technology improves the enzymolysis efficiency during the enzymolysis of the shell; the adopted specific compound enzyme enzymolysis process not only avoids adverse effects of shells on enzymolysis, but also can prepare delicious, nutrient and healthy delicious sauce, and lays a foundation for preparation of the compound seafood sauce. The preparation method has reasonable process and high production efficiency.
The preparation method of the invention further provides the technical scheme that the soaking solution is added for soaking before the blue clams are cooked, and then the blue clams are cleaned, and the oxidation-free enzymolysis is carried out, so that the light-colored delicious sauce is obtained.
Detailed Description
Unless otherwise stated, before the step (1), the fresh blue clams are subjected to temporary rearing and sand spitting, and after the fresh blue clams are cleaned, sea water accounting for 180% of the weight of the blue clams is added for temporary rearing for 7 hours, and the sea water is replaced every 2 hours. The test was started with 50 kg of blue clams in each example.
Unless otherwise stated, in step (2), the complex protease is a mixture of neutral protease and alkaline protease in a mass ratio of 1: 1, which is available from Shanghaineol Biotech, Inc.
Both enzymes were 80 ten thousand U/gram dry powder unless otherwise stated. When the enzyme solution is added, the dry powder is firstly added with water to prepare the enzyme solution, and then a certain volume of the enzyme solution is added into the seafood mixture to reach the expected amount.
Example 1
In the embodiment, the preparation method of the blue clam sauce is disclosed, and comprises the following steps:
(1) providing fresh blue clams which are sanded, adding the blue clams which are sanded cleanly into purified water which accounts for 120% of the weight of the blue clams, cooking for 7min at normal pressure, and collecting the cooked blue clams and cooking liquor;
(2) cooling the cooked blue clams and the cooking liquor obtained in the step (1) to 48 ℃, adding compound protease which is 0.42 percent of the weight of the blue clams, placing the blue clams in ultrasonic equipment, setting the ultrasonic power to 350W, carrying out ultrasonic-assisted enzymolysis reaction for 3.2 h, raising the temperature of an enzymolysis mixture to above 95 ℃, and keeping for 15min to inactivate the enzyme;
(3) filtering the enzymolysis mixture obtained in the step (2), removing the shell, collecting the enzymolysis liquid, cooling to 32 ℃, adding yeast powder accounting for 0.35 percent of the weight of the enzymolysis liquid, culturing for 0.7h, raising the temperature of the obtained liquid to 95 ℃, and keeping for 15min to inactivate the yeast;
(4) centrifuging the enzymolysis liquid obtained in the step (3) for 15min at 5000r/min, extracting supernatant, and concentrating under the environment of vacuum degree of 0.092MPa and temperature of 65 ℃ until the content of solid matters is 10g/100 g of solution, thereby obtaining the blue clam sauce.
Example 2
In the embodiment, the preparation method of the blue clam sauce is disclosed, and comprises the following steps:
(1) providing fresh blue clams which are sanded, adding the blue clams which are sanded cleanly into purified water which is 150% of the weight of the blue clams, cooking for 5min under normal pressure, and collecting the cooked blue clams and cooking liquor;
(2) cooling the cooked blue clams and the cooking liquor obtained in the step (1) to 55 ℃, adding compound protease which is 0.3% of the weight of the blue clams, placing the blue clams in ultrasonic equipment, setting the ultrasonic power at 500W, carrying out ultrasonic-assisted enzymolysis reaction for 2 hours, raising the temperature of an enzymolysis mixture to above 95 ℃, and keeping the temperature for 20min to inactivate the enzyme;
(3) filtering the enzymolysis mixture obtained in the step (2), removing the shell, collecting the enzymolysis liquid, cooling to 30 ℃, adding yeast powder accounting for 0.5 percent of the weight of the enzymolysis liquid, culturing for 0.5h, raising the temperature of the obtained liquid to 95 ℃, and keeping for 20min to inactivate the yeast;
(4) and (4) centrifuging the enzymolysis liquid obtained in the step (3) for 10min at 6000r/min, extracting supernatant, and concentrating under the environment of vacuum degree of 0.1MPa and temperature of 70 ℃ until the content of solid matters is 9g/100 g of solution to obtain the blue clam sauce.
Example 3
In the embodiment, the preparation method of the blue clam sauce is disclosed, and comprises the following steps:
(1) providing fresh blue clams which are sanded, adding the blue clams which are sanded cleanly into purified water which is 100 percent of the weight of the blue clams, cooking for 10min at normal pressure, and collecting the cooked blue clams and cooking liquor;
(2) cooling the cooked blue clams and the cooking liquor obtained in the step (1) to 45 ℃, adding compound protease which is 0.5% of the weight of the blue clams, placing the blue clams in ultrasonic equipment, setting the ultrasonic power to be 250W, carrying out ultrasonic-assisted enzymolysis reaction for 4 hours, raising the temperature of an enzymolysis mixture to be above 95 ℃, and keeping the temperature for 10min to inactivate the enzyme;
(3) filtering the enzymolysis mixture obtained in the step (2), removing the shell, collecting the enzymolysis liquid, cooling to 35 ℃, adding yeast powder accounting for 0.3% of the weight of the enzymolysis liquid, culturing for 1h, raising the temperature of the obtained liquid to 95 ℃, and keeping for 10min to inactivate the yeast;
(4) and (4) centrifuging the enzymolysis liquid obtained in the step (3) for 20min at 3500/min, extracting supernatant, and concentrating under the environment of 0.08MPa of vacuum degree and 60 ℃ until the content of solid matters is 11g/100 g of solution to obtain the blue clam sauce.
Example 4
In this embodiment, the difference from embodiment 1 is that:
in the step (1), before the fresh blue clams are cooked, the following processing steps are further carried out: fresh blue clams were soaked for 15 minutes in a 7 ℃ soak solution containing 15 g/L by weight of magnesium chloride, 22 g/L by weight of ammonium chloride, 60 g/L by weight of ethanol, 3.65 g/L by weight of HCl, and the balance water, and rinsed with clear water until no residue material was washed out. After soaking, a tan residue was found to be washed off during the washing, the wash water appearing light yellow.
Example 5
In this example, the difference from example 1 is that:
in the step (1), before the fresh blue clams are cooked, the following processing steps are further carried out: the fresh blue clams are soaked in a soaking solution at 10 ℃ for 10 minutes and rinsed by using clear water until no residue substances are washed out, wherein the soaking solution comprises 20 g/L of magnesium chloride, 15 g/L of ammonium chloride, 80 g/L of ethanol, 1.00 g/L of HCl and the balance of water by weight. After soaking, a tan residue was found to be washed off during the washing, the wash water appearing light yellow.
Example 6
In this example, the difference from example 1 is that:
in the step (1), before the fresh blue clams are cooked, the following processing steps are further carried out: the fresh blue clams are soaked in a soaking solution at 5 ℃ for 20 minutes and rinsed by using clear water until no residue substances are washed out, wherein the soaking solution comprises 20 g/L of magnesium chloride, 30 g/L of ammonium chloride, 40 g/L of ethanol, 5.00 g/L of HCl and the balance of water by weight. After soaking, a tan residue was found to be washed off during the washing, the wash water appearing light yellow.
Example 7
In this embodiment, the difference from embodiment 4 is that:
shaking is carried out every five minutes during the soaking process. After soaking, a tan residue was found to be washed off during the washing, the wash water appearing light yellow. And in the step (2), before the ultrasonic enzymolysis, 1.8 g/L of vitamin C is added into the enzymolysis mixture and is uniformly stirred, and the ultrasonic enzymolysis step is carried out under sealed conditions and in a nitrogen atmosphere.
Example 8
In this example, the difference from example 7 is that: vitamin C was added at 1.2 g/L.
Example 9
In this example, the difference from example 7 is that: 2.5 g/L vitamin C was added.
Example 10
In this example, the sauce prepared in example 4 of the present invention, a commercial seasoning soy sauce, an acid hydrolyzed plant protein solution, salt, white granulated sugar, modified starch, carrageenan, sodium glutamate, yeast extract, disodium ribonucleotide, yellow wine, sodium succinate, citric acid, and potassium sorbate were mixed and stirred uniformly, and homogenized by a colloid mill, canned and sterilized under the conditions of 90 ℃ heat preservation for 20min, cooled to 10 ℃, packaged and warehoused; in the step (5), the materials are prepared according to the following parts by weight: 35 parts of blue clam sauce, 25 parts of seasoning soy sauce, 25 parts of acid hydrolyzed vegetable protein, 10 parts of salt, 11 parts of white granulated sugar, 1 part of modified starch, 0.3 part of carrageenan, 1 part of yellow wine, 1.5 parts of sodium glutamate, 0.3 part of yeast extract, 0.7 part of flavor nucleotide disodium, 0.05 part of sodium succinate, 0.1 part of citric acid and 0.3 part of potassium sorbate.
Example 11
In this example, the sauce obtained in example 7 of the present invention was mixed with commercially available seasoning soy sauce, acid hydrolyzed plant protein solution, salt, white granulated sugar, modified starch, sodium alginate, sodium glutamate, yeast extract, disodium ribonucleotide, yellow wine, sodium succinate, citric acid, and potassium sorbate, and then homogenized by a colloid mill, canned, sterilized at 85 ℃ for 30min, cooled to 5 ℃, packaged and stored; in step 5, the following ingredients are prepared according to the following parts by weight: 25 parts of blue clam sauce, 35 parts of seasoning soy sauce, 15 parts of acid hydrolyzed vegetable protein, 12 parts of salt, 9 parts of white granulated sugar, 2 parts of modified starch, 0.1 part of sodium alginate, 3 parts of yellow wine, 0.5 part of sodium glutamate, 0.8 part of yeast extract, 0.3 part of flavor nucleotide disodium, 0.07 part of sodium succinate, 0.3 part of citric acid and 0.1 part of potassium sorbate.
Test one: EXAMPLES 1-9 Absorbance measurement test of sauce obtained
In this test, the absorbance of the sauces obtained in examples 1 to 9 was analyzed.
The sauces obtained in examples 1 to 9 were filled into absorption cells having a width of 1.0cm, and the respective absorbances thereof were measured at 425nm, and the results thereof are recorded in Table 1. All absorbances were subtracted from the blank absorbance of n-hexane. The absorbance was measured using a UV1700UV1700PC UV visible spectrophotometer manufactured by Shanghai Keemun instruments and Equipment Ltd.
Table 1: 425nm absorbance of the sauces of examples 1-9
| Example numbering | Absorbance of the solution |
| Example 1 | 0.365 |
| Example 2 | 0.407 |
| Example 3 | 0.388 |
| Example 4 | 0.154 |
| Example 5 | 0.188 |
| Example 6 | 0.189 |
| Example 7 | 0.102 |
| Example 8 | 0.113 |
| Example 9 | 0.124 |
From the data in Table 1, and from visual inspection, the sauces of examples 1-3 appeared tan and were substantially transparent. The sauces of examples 4-6 were significantly clearer. Examples 7-9 were pale yellow, with the lowest absorbance and no apparent color. Further lightening of the sauce is achieved by non-oxidative enzymatic hydrolysis.
And (2) test II: cooking test of sauces obtained in examples 1 to 9 and examples 10 to 11
The sauces of examples 1 to 9 and 10 to 11 according to the invention were subjected to cooking tests, respectively.
Tests show that the chef shows that the seasoning juice has pure taste and delicious taste. Among them, the sauces of examples 1 to 9 are light in color and can be used for the preparation of light-colored dishes and the seasoning of clear soup. The sauces of examples 10-11 are viscous sauces that can be used for the preparation of a sauce for frying food.
And (3) test III: comparative example test
The comparative example and example 4 in this test differ in that: the temperature at which the soaking was carried out was 25 ℃. After soaking, the residues can be cleaned to form a grayish brown residue in the cleaning process, and the washing water presents a yellowish brown color. After the subsequent process steps are completed, the resulting sauce smells with a slight off-taste. The peculiar smell is similar to the smell of the clothes after being sealed and soaked for too long time, is unpleasant, and influences the quality of the sauce. In contrast, the sauces of examples 1-9 and 10-11 did not exhibit such off-flavors. This indicates that the soaking temperature is too high, which affects the quality of the blue clams and causes undesirable changes.
Claims (8)
1. A preparation method of a blue clam sauce is characterized by comprising the following steps: the method comprises the following steps:
(1) providing fresh blue clams subjected to sand spitting, adding the blue clams subjected to sand spitting into purified water which is 100-150% of the weight of the blue clams, cooking for 5-10 min at normal pressure, and collecting the cooked blue clams and cooking liquor;
(2) cooling the cooked blue clams and the cooking liquor obtained in the step (1) to 45-55 ℃, adding composite protease which is 0.3-0.5% of the weight of the blue clams, placing the blue clams in ultrasonic equipment, setting the ultrasonic power to be 250-500W, carrying out ultrasonic-assisted enzymolysis reaction for 2-4 h, raising the temperature of an enzymolysis mixture to be above 95 ℃, and keeping for 10-20min to inactivate enzyme;
(3) filtering and shelling the enzymolysis mixture obtained in the step (2), collecting enzymolysis liquid, cooling to 30-35 ℃, adding yeast powder accounting for 0.3-0.5% of the weight of the enzymolysis liquid, culturing for 0.5-1 h, raising the temperature of the obtained liquid to 95 ℃, and keeping for 10-20min to inactivate the yeast;
(4) centrifuging the enzymolysis liquid obtained in the step (3) for 10-20min at 3500-6000r/min, extracting supernatant, and concentrating the supernatant in an environment with the vacuum degree of 0.08-0.1 MPa and the temperature of 60-70 ℃ until the content of solid matters is 9-11 g/100 g of solution to obtain the blue clam sauce; wherein,
before the step (1), the fresh blue clams are subjected to temporary rearing and sand spitting, the fresh blue clams are cleaned and then added with seawater which accounts for 150-200% of the weight of the blue clams for temporary rearing for 6-8 hours, and the seawater is replaced every 1.5-3 hours;
in the step (1), before the fresh blue clams are cooked, the following processing steps are further carried out: adding fresh blue clams into a soaking solution at the temperature of 5-10 ℃ for soaking for 10-20 minutes, and rinsing with clear water until no residue substances are washed out, wherein the soaking solution contains 10-20 g/L of magnesium chloride, 15-30 g/L of ammonium chloride, 40-80 g/L of ethanol, 1.00-5.00 g/L of HCl and the balance of water by weight;
in the step (2), before the enzymolysis mixture is subjected to ultrasonic treatment, 1.2-2.5 g/L of vitamin C is added and uniformly stirred, and the ultrasonic enzymolysis step is performed under a sealed condition and in an inert gas atmosphere;
step (5) is further included after step (4), blue clam sauce, seasoning soy sauce, acid hydrolysis plant protein liquid, salt, white granulated sugar, modified starch, thickening stabilizer, sodium glutamate, yeast extract, flavor nucleotide disodium, yellow wine, sodium succinate, citric acid and potassium sorbate are mixed and stirred uniformly, and are homogenized by a colloid mill, canned and sterilized, wherein the sterilization condition is that the temperature is 85-90 ℃, the temperature is kept for 20-30 min, the temperature is cooled to 5-10 ℃, and the mixture is packaged and stored in a warehouse; in the step (5), the materials are prepared according to the following parts by weight: 25-35 parts of blue clam sauce, 25-35 parts of seasoning soy sauce, 15-25 parts of acid hydrolyzed plant protein, 10-12 parts of salt, 9-11 parts of white granulated sugar, 1-2 parts of modified starch, 0.1-0.3 part of thickening stabilizer, 1-3 parts of yellow wine, 0.5-1.5 parts of sodium glutamate, 0.3-0.8 part of yeast extract, 0.3-0.7 part of flavor nucleotide disodium, 0.05-0.07 part of sodium succinate, 0.1-0.3 part of citric acid and 0.1-0.3 part of potassium sorbate.
2. The method for preparing a blue clam sauce according to claim 1, wherein the method comprises the following steps: in the step (1), before the fresh blue clams are cooked, the following processing steps are further carried out: fresh blue clams were soaked for 15 minutes in a 7 ℃ soak solution containing 15 g/L by weight of magnesium chloride, 22 g/L by weight of ammonium chloride, 60 g/L by weight of ethanol, 3.65 g/L by weight of HCl, and the balance water, and rinsed with clear water until no residue material was washed out.
3. The method for preparing a blue clam sauce according to claim 1, wherein the method comprises the following steps: in the step (1), shaking the blue clams for 3-4 times during soaking the fresh blue clams.
4. The method for preparing a blue clam sauce according to claim 1, wherein the method comprises the following steps: in the step (2), the temperature of the cooked blue clams and the cooking liquid obtained in the step (1) is reduced to 48 ℃, then the compound protease which is 0.42 percent of the weight of the blue clams is added, the blue clams are placed in an ultrasonic device, the ultrasonic power is set to 350W, the ultrasonic-assisted enzymolysis reaction is carried out for 3.2 h, then the temperature of the enzymolysis mixture is raised to be more than 95 ℃, and the mixture is kept for 15min, so that the enzyme is inactivated.
5. The method for preparing a blue clam sauce according to claim 1, wherein the method comprises the following steps: in the step (2), the compound protease is two of neutral protease, alkaline protease, flavourzyme and compound flavourzyme, and the mass ratio of the two is 1: 2-2: 1.
6. The method for preparing a blue clam sauce according to claim 1, wherein the method comprises the following steps: in the step (3), the enzymolysis liquid obtained in the step (2) is cooled to 32 ℃, yeast powder with the weight of 0.35% of that of the enzymolysis liquid is added, the mixture is cultured for 0.7h, the temperature of the obtained liquid is raised to 95 ℃, and the temperature is kept for 15min, so that the yeast is inactivated.
7. The method for preparing a blue clam sauce according to claim 1, wherein the method comprises the following steps: in the step (4), the enzymolysis liquid obtained in the step (3) is centrifuged for 15min at 5000r/min, supernatant is extracted, and the supernatant is concentrated under the environment of 0.092MPa of vacuum degree and 65 ℃ until the content of solid matters is 10g/100 g of solution, so that the blue clam sauce is obtained.
8. The method for preparing a blue clam sauce according to claim 1, wherein the method comprises the following steps: in the step (5), the thickening stabilizer is one or two of sodium alginate, xanthan gum and carrageenan.
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| CN102871094A (en) * | 2012-08-28 | 2013-01-16 | 青岛大学 | Method for preparing low-sodium and high-calcium type entire clam flavor enhancer |
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