CN1452898A - Nature abalone essence and its prepn - Google Patents
Nature abalone essence and its prepn Download PDFInfo
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- CN1452898A CN1452898A CN03126665A CN03126665A CN1452898A CN 1452898 A CN1452898 A CN 1452898A CN 03126665 A CN03126665 A CN 03126665A CN 03126665 A CN03126665 A CN 03126665A CN 1452898 A CN1452898 A CN 1452898A
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Abstract
The natural abalone essence is prepared with dry abalone as main material and through enzymolysis with compound proteinase and flavor proteinase; reaction with added proline, glycine and alanine; and adding preservative in post-treatment. It has natural abalone fragrance, less fishy smell, and is suitable for perfuming abalone juice, soup material, sauce packet, oyster juice, sea food soy sauce and other products.
Description
Technical field
The present invention relates to a kind of seasoned food essence and preparation method thereof, particularly a kind of seafood essence and preparation method thereof.
Background technology
Most of abalone essence in the market belong to and adopt edible monomer perfume compound allotment to form, and mouthfeel difference and very big to people's stimulus to the sense organ has bigger distance with the abalone fragrance of genuineness.Minority adopts marine algae extract simulation abalone fragrance, and this product only provides seafood fragrance, has certain natural mouthfeel, but does not have the abalone fragrance and the mouthfeel of feature." Guangzhou food industry science and technology " (2002.18 (2) .20～21) have been introduced and have been adopted enzymatic isolation method to prepare the method for abalone spices.This enzymolysis type abalone extract just extracts the taste composition of abalone to a certain extent, but its insufficient fragrance causes consumption more and fishy smell is bigger, mainly is that abalone is not potential fragrance presoma exploitation and fully produces fragrant.
Summary of the invention
The objective of the invention is shortcoming, provide and adopt biological enzymolysis, thermal response technical method, prepare that a kind of fishy smell is little, the method for abalone essence that natural abalone fragrance is arranged at said method.
The object of the present invention is achieved like this: natural abalone raw material for essence solid content contains following component by weight percentage: dried abalone 15.0～45.0; Compound protease 0.06～0.30; Flavor protease 0.06～0.30; Proline 2.0～10.0; Glycine 2.0～10.0; Alanine 1.0～9.0; Anticorrisive agent 0.10～0.40.
Natural abalone raw material for essence of the present invention can also contain one or more of following component: glutamic acid 0.6～6.0; Cysteine or cysteine hydrochloride 0.2～2.0; Vitamin B1 or vitamin b1 hydrochloride 0.2～2.0; Hydrolyzed vegetable protein 4.0～30.0; Yeastex 4.0～30.0.
Described anticorrisive agent is potassium sorbate, Sodium Benzoate, benzoic acid, sorbic acid, ethyl-para-hydroxybenzoate.
The preparation method of natural abalone essence of the present invention comprises the steps: 1. biological enzymolysis: after the distilled water that the dried abalone adding is 4～8 times boils, place 16～24hr., rub the back and add compound protease and flavor protease, enzymolysis 4～12hr. under 50～60 ℃ of insulations, reduce to normal temperature, zymolyte is standby through milled processed; 2. thermal response: above-mentioned abalone zymolyte is stirred on the limit, and the limit adds proline, glycine, alanine, in 90～110 ℃ of 0.5～2.0hr. that reflux down, cooling; 3. post processing: adding anticorrisive agent below 40 ℃, stirring evenly and promptly make natural abalone essence.Through concentrating, can obtain different product of moisture or powdery essence.。
Studies show that, abalone fragrance comes from abalone fragrance presoma, the fragrance presoma combines by the macromolecular compound parcel or with macromolecular compound usually, and the part of plan or macromolecular compound need take suitable method that abalone fragrance presoma is discharged the competence exertion effect.
It is to strengthen whole abalone fragrance that amino acid such as glutamic acid, cysteine or cysteine hydrochloride, vitamin B1 or vitamin b1 hydrochloride mainly act on, particularly under the less situation of abalone consumption.The main effect of composition such as hydrolyzed vegetable protein, yeastex is to strengthen meat fragrance, and soft fragrance makes fragrance fuller.
Natural abalone essence of the present invention has been developed natural abalone fragrance, has the characteristic perfume that boils abalone, and fragrance is abundant, abundant, and natural sense is strong, and fishy smell is little, and plentiful mouthfeel is arranged.Natural abalone essence of the present invention is applicable to the perfuming of abalone juice, soup stock, sauce bag, oyster juice, hoisin sauce wet goods product.
The specific embodiment
Embodiment one
Raw material proportioning (by weight percentage): dried abalone 7.50; Compound protease 0.05; Flavor protease 0.05; Proline 2.40; Glycine 1.70; Alanine 2.00; Glutamic acid 0.50; Hemiamic acid hydrochloride 0.20; Vitamin b1 hydrochloride 0.20; Hydrolyzed vegetable protein 5.00; Yeastex 5.00; Potassium sorbate 0.10.
The dried abalone 75.0g of selected high-quality adds 300.0g distilled water and boils the back placement, soaks 16hr., goes into reaction pot after the rubbing, adds compound protease and each 0.5g of flavor protease, and enzymolysis 8hr. under 55 ℃ of insulations is cooled to normal temperature, and zymolyte is crossed colloid mill.In reaction pot, add above-mentioned abalone zymolyte, add proline 24.0g, glycine 17.0g, alanine 20.0g, glutamic acid 5.0g, hemiamic acid hydrochloride 2.0g, vitamin b1 hydrochloride 2.0g, hydrolyzed vegetable protein 50.0g, yeastex 50.0g and distilled water 453.0g while stirring.Open Steam Heating, at 95 ℃ of following backflow 1.5hr., cooling.Temperature is reduced to 40 ℃ and is added potassium sorbate 1.0g down, stirs evenly and promptly gets natural abalone essence 1000g.Wherein solid content is 24.70%, moisture is 75.30%, and this product can be through being condensed into different product of moisture or powdered flavor.
Embodiment two
Raw material proportioning (by weight percentage): dried abalone 15.00; Compound protease 0.10; Flavor protease 0.10; Proline 1.00; Glycine 1.00; Alanine 2.60; Hydrolyzed vegetable protein 2.00; Yeastex 2.00; Potassium sorbate 0.10.
Preparation is with embodiment one, the solid content of natural abalone essence be 23.90%, moisture is 76.10%.
Embodiment three
Raw material proportioning (by weight percentage): dried abalone 20.00; Compound protease 0.10; Flavor protease 0.10; Proline-4 .50; Glycine 3.80; Alanine 4.70; Benzoic acid 0.10.
Preparation is with embodiment one, and the solid content that makes natural abalone essence is 33.30%, and moisture is 66.70%.
Embodiment four
Raw material proportioning (by weight percentage): dried abalone 12.00; Compound protease 0.08; Flavor protease 0.08; Proline 1.80; Glycine 2.90; Alanine 0.80; Glutamic acid 0.30; Hydrolyzed vegetable protein 3.00; Yeastex 3.00; Sodium Benzoate 0.10.
Preparation is with embodiment one, and the solid content that gets natural abalone essence is 24.06%, and moisture is 75.94%.
Claims (4)
1. a natural abalone essence is characterized in that containing by weight percentage following component: dried abalone 15.0～45.0; Compound protease 0.06～0.30; Flavor protease 0.06～0.30; Proline 2.0～10.0; Glycine 2.0～10.0; Alanine 1.0～9.0; Anticorrisive agent 0.10～0.40.
2. natural abalone essence according to claim 1 is characterized in that containing one or more of following component: glutamic acid 0.6～6.0; Cysteine or cysteine hydrochloride 0.2～2.0; Vitamin B1 or vitamin b1 hydrochloride 0.2～2.0; Hydrolyzed vegetable protein 4.0～30.0; Yeastex 4.0～30.0.
3. natural abalone essence according to claim 1 is characterized in that described anticorrisive agent is potassium sorbate, Sodium Benzoate, benzoic acid, sorbic acid, ethyl-para-hydroxybenzoate.
4. the preparation method of the described natural abalone essence of claim 1, it is characterized in that comprising the steps: 1. biological enzymolysis: after the distilled water that the dried abalone adding is 4～8 times boils, place 16～18hr., rub the back and add compound protease and flavor protease, enzymolysis 4～12hr. under 50～60 ℃ of insulations, reduce to normal temperature, zymolyte is standby through milled processed; 2. thermal response: above-mentioned abalone zymolyte is stirred on the limit, and the limit adds proline, glycine, alanine, in 90～110 ℃ of 0.5～2.0hr. that reflux down, cooling; 3. post processing: adding anticorrisive agent below 40 ℃, stirring evenly and promptly make natural abalone essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031266657A CN1305402C (en) | 2003-05-26 | 2003-05-26 | Nature abalone essence and its prepn |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031266657A CN1305402C (en) | 2003-05-26 | 2003-05-26 | Nature abalone essence and its prepn |
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| Publication Number | Publication Date |
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| CN1452898A true CN1452898A (en) | 2003-11-05 |
| CN1305402C CN1305402C (en) | 2007-03-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB031266657A Expired - Lifetime CN1305402C (en) | 2003-05-26 | 2003-05-26 | Nature abalone essence and its prepn |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912105A (en) * | 2010-07-27 | 2010-12-15 | 河北农业大学 | Taurine seafood soy sauce and ultrasonic preparation method thereof |
| US20110262613A1 (en) * | 2010-04-22 | 2011-10-27 | Cho Yoon-Je | Novel manufacturing method of abalone-oyster sauce and the product thereof |
| CN102370198A (en) * | 2010-08-27 | 2012-03-14 | 东港市慧海海洋生物科技开发有限公司 | Instant abalone granules and manufacture method thereof |
| CN104305093A (en) * | 2014-11-03 | 2015-01-28 | 徐州工程学院 | Pelteobagrus fulvidraco flavoring and making method thereof |
| CN107981313A (en) * | 2017-12-28 | 2018-05-04 | 广州百花香料股份有限公司 | A kind of preparation method of natural dried scallop seafresh flavor essence |
| CN111920030A (en) * | 2020-06-17 | 2020-11-13 | 广东雅道生物科技有限公司 | Enzymatic liquid reflux pouring method and seafood seasoning product thereof |
| CN113397138A (en) * | 2021-06-17 | 2021-09-17 | 漳州中坤食品有限公司 | Method for preparing abalone seasoning powder from abalone cooking juice as dried abalone byproduct |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5988068A (en) * | 1982-11-12 | 1984-05-21 | Inakaya:Kk | Preparation of abalone preserved in miso |
| JPH05155775A (en) * | 1991-12-04 | 1993-06-22 | Kaoru Umeya | Production of active absorption type calcium powder |
| CN1334039A (en) * | 2000-07-19 | 2002-02-06 | 增城市麻车食品厂 | Process for preparing alalone paste |
-
2003
- 2003-05-26 CN CNB031266657A patent/CN1305402C/en not_active Expired - Lifetime
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20110262613A1 (en) * | 2010-04-22 | 2011-10-27 | Cho Yoon-Je | Novel manufacturing method of abalone-oyster sauce and the product thereof |
| CN101912105A (en) * | 2010-07-27 | 2010-12-15 | 河北农业大学 | Taurine seafood soy sauce and ultrasonic preparation method thereof |
| CN101912105B (en) * | 2010-07-27 | 2013-07-31 | 河北农业大学 | Taurine seafood soy sauce and ultrasonic preparation method thereof |
| CN102370198A (en) * | 2010-08-27 | 2012-03-14 | 东港市慧海海洋生物科技开发有限公司 | Instant abalone granules and manufacture method thereof |
| CN102370198B (en) * | 2010-08-27 | 2013-04-10 | 东港市慧海海洋生物科技开发有限公司 | Instant abalone granules and manufacture method thereof |
| CN104305093A (en) * | 2014-11-03 | 2015-01-28 | 徐州工程学院 | Pelteobagrus fulvidraco flavoring and making method thereof |
| CN104305093B (en) * | 2014-11-03 | 2016-08-17 | 徐州工程学院 | A kind of manufacture method of fish flavor material |
| CN107981313A (en) * | 2017-12-28 | 2018-05-04 | 广州百花香料股份有限公司 | A kind of preparation method of natural dried scallop seafresh flavor essence |
| CN111920030A (en) * | 2020-06-17 | 2020-11-13 | 广东雅道生物科技有限公司 | Enzymatic liquid reflux pouring method and seafood seasoning product thereof |
| CN113397138A (en) * | 2021-06-17 | 2021-09-17 | 漳州中坤食品有限公司 | Method for preparing abalone seasoning powder from abalone cooking juice as dried abalone byproduct |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1305402C (en) | 2007-03-21 |
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