CN104982887A - Fresh abalone element and preparation method therefor - Google Patents

Abstract

The invention discloses a fresh abalone element and a preparation method thereof. The abalone cooking liquid is used as a raw material, and the granular product is obtained through vacuum concentration, double-enzyme hydrolysis, spray drying and granulation. In the present invention, pepsin and flavor protease are used to hydrolyze the abalone cooking liquid, and the ratio of the two enzymes, the amount of enzyme added, the hydrolysis temperature, the pH value and the hydrolysis time are strictly controlled. To a certain extent, the generation of bitterness is avoided; and the prepared granular abalone condiment has a reasonable proportion, good color, aroma and taste, and opens up a new way for the high-value utilization of low-value aquatic protein, with high The utilization value and broad market prospect.

Description

A kind of Baoxiansu and preparation method thereof

technical field

The invention belongs to the field of seafood processing, and in particular relates to an abalone and a preparation method thereof.

Background technique

Abalone is a nutrient-rich marine organism with good maintenance and health effects. Abalone has a long growth cycle, a small quantity and is difficult to catch, so the price of abalone is very high. As a high-end seafood, it is difficult for abalone to enter the homes of ordinary people. However, in recent years, the scale of abalone farming and production and processing capacity have been greatly improved. However, abalone needs to go through a cooking process in the process of being processed into canned abalone, dried abalone, and instant seasoned abalone. Abalone cooking liquid is a by-product produced during abalone processing. About 30,000 to 50,000 tons of abalone cooking liquid are produced in my country every year. At present, a large amount of abalone cooking liquid is directly discharged into the environment, causing serious waste of resources and environmental pollution. The abalone cooking liquid after cooking contains a large amount of soluble polysaccharides, peptides, free amino acids, various vitamins and minerals, etc. Therefore, the development and utilization of abalone cooking liquid can make full use of resources and reduce environmental pollution. For treasure. In recent years, although there have been abalone seasonings such as some abalone essences and abalone sauces on the market, they do not have the original abalone fragrance and the original nutritional labeling of abalone.

Contents of the invention

The object of the present invention is to provide a kind of fresh abalone and preparation method thereof, adopt pepsin and flavor protease double enzyme to carry out proteolysis to abalone cooking liquid, and strictly control the ratio of double enzyme, enzyme addition amount, hydrolysis temperature, pH value and The hydrolysis time can not only achieve a higher degree of hydrolysis, but also avoid the generation of bitterness to the greatest extent; and the prepared granular abalone condiment has a reasonable proportion, good color, aroma and taste, and is a good choice for low-value aquatic protein. High-value utilization has opened up a new way, with high utilization value and broad market prospects.

To achieve the above object, the present invention adopts the following technical solutions:

The invention discloses a preparation method of fresh abalone, which uses abalone cooking liquid as a raw material to prepare granular seafood seasoning through vacuum concentration, double enzyme hydrolysis, spray drying and granulation.

Specific steps are as follows:

(1) Preparation of concentrated abalone cooking liquid

Raw materials: by weight, 0.5-3 parts of hijiki, 100 parts of abalone cooking liquid, and 1-3 parts of diatomaceous earth;

Process: a. The hijiki is dried at 30-45°C, crushed, and sieved to obtain 40-100 mesh hijiki powder, which is added to the abalone cooking liquid and stirred evenly; b. Add diatomaceous earth and perform plate and frame filtration c. Concentrate under reduced pressure until the solid content is 16-25%;

(2) Preparation of Bao peptide powder

a. Use pepsin and flavor protease to hydrolyze the concentrated abalone cooking liquid. The hydrolysis conditions are: the weight ratio of pepsin and flavor protease is 1.8-2.4:1, the total amount of dual enzymes added is 100-300U/g, and the hydrolysis is performed in stages , the pH value of the first stage is 5, the temperature is 50°C, pepsin is added, and the hydrolysis time is 20-30 minutes; the pH value of the second stage is 7.5, the temperature is 55°C, flavor protease is added, and the hydrolysis time is 30-45 minutes;

b. Heat up to 90-95°C to inactivate the hydrolyzate for 10 minutes;

c. Spray drying, the inlet air temperature is 170-190°C, and the outlet air temperature is 85-95°C;

(3) deployment

By weight: Bao peptide powder 30-60 parts, monosodium glutamate 2-10 parts, I+G 0.1-2 parts, animal hydrolyzed protein 0-1.5 parts, plant hydrolyzed protein 0-2 parts, yeast extract 0-3 parts 0.1-2 parts of disodium succinate, 0.1-1 parts of L-alanine, 0.2-0.5 parts of glycine, 10-20 parts of table salt, 3-15 parts of white sugar, 0-2 parts of ginger powder, 5- 16 parts, food coloring 0-1 part, maltodextrin 2-8 parts;

After mixing the bao peptide powder and the ingredients, adding the starch paste, stirring evenly, extruding, granulating, and drying to obtain the finished product.

The remarkable advantage of the present invention is that: adopt pepsin and flavor protease double enzyme to proteolyze abalone cooking liquor, and strictly control the ratio of double enzyme, enzyme addition amount, hydrolysis temperature, pH value and hydrolysis time, not only can obtain higher The degree of hydrolysis also avoids the generation of bitterness to the greatest extent; and the prepared granular abalone condiment has a reasonable ratio, good color, aroma and taste, and opens up a new way for the high-value utilization of low-value aquatic proteins. It has high utilization value and broad market prospect.

Detailed ways

The invention discloses a preparation method of abalone fresh element, which uses abalone cooking liquid as a raw material, and undergoes vacuum concentration, double-enzyme hydrolysis, spray drying and granulation to obtain a granular product.

Specific steps are as follows:

(1) Preparation of concentrated abalone cooking liquid

Raw materials: by weight, 0.5-3 parts of hijiki, 100 parts of abalone cooking liquid, and 1-3 parts of diatomaceous earth;

Process: a. The hijiki is dried at 30-45°C, crushed, and sieved to obtain 40-100 mesh hijiki powder, which is added to the abalone cooking liquid and stirred evenly; b. Add diatomaceous earth and perform plate and frame filtration c. Concentrate under reduced pressure until the solid content is 16-25%;

(2) Preparation of Bao peptide powder

a. Use pepsin and flavor protease to hydrolyze the concentrated abalone cooking liquid. The hydrolysis conditions are: the weight ratio of pepsin and flavor protease is 1.8-2.4:1, the total amount of dual enzymes added is 100-300U/g, and the hydrolysis is performed in stages , the pH value of the first stage is 5, the temperature is 50°C, pepsin is added, and the hydrolysis time is 20-30 minutes; the pH value of the second stage is 7.5, the temperature is 55°C, flavor protease is added, and the hydrolysis time is 30-45 minutes;

b. Heat up to 90-95°C to inactivate the hydrolyzate for 10 minutes;

c. Spray drying, the inlet air temperature is 170-190°C, and the outlet air temperature is 85-95°C;

(3) deployment

By weight: Bao peptide powder 30-60 parts, monosodium glutamate 2-10 parts, I+G 0.1-2 parts, animal hydrolyzed protein 0-1.5 parts, plant hydrolyzed protein 0-2 parts, yeast extract 0-3 parts 0.1-2 parts of disodium succinate, 0.1-1 parts of L-alanine, 0.2-0.5 parts of glycine, 10-20 parts of table salt, 3-15 parts of white sugar, 0-2 parts of ginger powder, 5- 16 parts, food coloring 0-1 part, maltodextrin 2-8 parts;

After mixing the bao peptide powder and the ingredients, adding the starch paste, stirring evenly, extruding, granulating, and drying to obtain the finished product.

Example 1

The invention discloses a preparation method of abalone fresh element, which uses abalone cooking liquid as a raw material, and undergoes vacuum concentration, double-enzyme hydrolysis, spray drying and granulation to obtain a granular product.

Specific steps are as follows:

(1) Preparation of concentrated abalone cooking liquid

Raw materials: by weight, 0.5 parts of hijiki, 100 parts of abalone cooking liquid, and 1 part of diatomaceous earth;

Process: a. The hijiki was dried at 30°C, crushed, and sieved to obtain 40-mesh hijiki powder, which was added to the abalone cooking liquid and stirred evenly; b. Added diatomaceous earth and filtered with a plate and frame; c. Concentrate under pressure to a solid content of 16%;

(2) Preparation of Bao peptide powder

a. Use pepsin and flavor protease to hydrolyze the concentrated abalone cooking liquid. The hydrolysis conditions are: the weight ratio of pepsin and flavor protease is 1.8:1, the total amount of dual enzymes added is 100U/g, segmental hydrolysis, and the pH value of the first stage 5, the temperature is 50°C, pepsin is added, and the hydrolysis time is 20 minutes; the pH value of the latter stage is 7.5, the temperature is 55°C, flavor protease is added, and the hydrolysis time is 30 minutes;

b. Heat up to 90°C to inactivate the hydrolyzate for 10 minutes;

c. Spray drying, the inlet air temperature is 170°C, and the outlet air temperature is 85°C;

(3) deployment

By weight: 30 parts of Bao peptide powder, 2 parts of monosodium glutamate, 0.1 part of I+G, 0.1 part of disodium succinate, 0.1 part of L-alanine, 0.2 part of aminoacetic acid, 10 parts of table salt, 3 parts of white sugar, 5 parts of starch, 2 parts of maltodextrin;

After mixing the bao peptide powder and the ingredients, adding the starch paste, stirring evenly, extruding, granulating, and drying to obtain the finished product.

Example 2

The invention discloses a preparation method of abalone fresh element, which uses abalone cooking liquid as a raw material, and undergoes vacuum concentration, double-enzyme hydrolysis, spray drying and granulation to obtain a granular product.

Specific steps are as follows:

(1) Preparation of concentrated abalone cooking liquid

Raw materials: by weight, 3 parts of hijiki, 100 parts of abalone cooking liquid, and 3 parts of diatomaceous earth;

Process: a. The hijiki was dried at 45°C, crushed, and sieved to obtain 100-mesh hijiki powder, which was added to the abalone cooking liquid and stirred evenly; b. Diatomaceous earth was added to perform plate and frame filtration; c. Concentrate under pressure to a solid content of 25%;

(2) Preparation of Bao peptide powder

a. Use pepsin and flavor protease to hydrolyze the concentrated abalone cooking liquid. The hydrolysis conditions are: the weight ratio of pepsin and flavor protease is 2.4:1, the total amount of dual enzymes added is 300U/g, segmental hydrolysis, and the pH value of the first stage 5, the temperature is 50°C, pepsin is added, and the hydrolysis time is 30 minutes; the pH value of the latter stage is 7.5, the temperature is 55°C, flavor protease is added, and the hydrolysis time is 45 minutes;

b. Heat up to 95°C to inactivate the hydrolyzate for 10 minutes;

c. Spray drying, the inlet air temperature is 190°C, and the outlet air temperature is 95°C;

(3) deployment

By weight: 60 parts of Bao peptide powder, 10 parts of monosodium glutamate, 2 parts of I+G, 1.5 parts of animal hydrolyzed protein, 2 parts of plant hydrolyzed protein, 3 parts of yeast extract, 2 parts of disodium succinate, L alanine 1 part of acid, 0.5 parts of aminoacetic acid, 20 parts of table salt, 15 parts of white sugar, 2 parts of ginger powder, 16 parts of starch, 1 part of food coloring, 8 parts of maltodextrin;

After mixing the bao peptide powder and the ingredients, adding the starch paste, stirring evenly, extruding, granulating, and drying to obtain the finished product.

Example 3

The invention discloses a preparation method of abalone fresh element, which uses abalone cooking liquid as a raw material, and undergoes vacuum concentration, double-enzyme hydrolysis, spray drying and granulation to obtain a granular product.

Specific steps are as follows:

(1) Preparation of concentrated abalone cooking liquid

Raw materials: by weight, 1.5 parts of hijiki, 100 parts of abalone cooking liquid, and 2 parts of diatomaceous earth;

Process: a. The hijiki was dried at 40°C, crushed, and sieved to obtain 70-mesh hijiki powder, which was added to the abalone cooking liquid and stirred evenly; b. Added diatomaceous earth and filtered with a plate and frame; c. Concentrate under pressure until the solid content is 20%;

(2) Preparation of Bao peptide powder

a. Use pepsin and flavor protease to hydrolyze the concentrated abalone cooking liquid. The hydrolysis conditions are: the weight ratio of pepsin and flavor protease is 2.0:1, the total amount of dual enzymes added is 200U/g, segmented hydrolysis, and the pH value of the first stage 5, the temperature is 50°C, pepsin is added, and the hydrolysis time is 25 minutes; the pH value of the latter stage is 7.5, the temperature is 55°C, flavor protease is added, and the hydrolysis time is 35 minutes;

b. Heat up to 92°C to inactivate the hydrolyzate for 10 minutes;

c. Spray drying, the inlet air temperature is 180°C, and the outlet air temperature is 90°C;

(3) deployment

By weight: 45 parts of Bao peptide powder, 5 parts of monosodium glutamate, 1 part of I+G, 1 part of animal hydrolyzed protein, 1 part of plant hydrolyzed protein, 1.5 parts of yeast extract, 1 part of disodium succinate, L alanine 0.5 parts of acid, 0.3 parts of aminoacetic acid, 15 parts of table salt, 10 parts of white sugar, 1 part of ginger powder, 10 parts of starch, 0.5 parts of food coloring, 5 parts of maltodextrin;

After mixing the bao peptide powder and the ingredients, adding the starch paste, stirring evenly, extruding, granulating, and drying to obtain the finished product.

Table 1 Quality index of Baoxiansu

The above descriptions are only preferred embodiments of the present invention, and all equivalent changes and modifications made according to the scope of the patent application of the present invention shall fall within the scope of the present invention.

Claims (3)

1. A preparation method of fresh abalone, characterized in that: take abalone cooking liquid as raw material, and obtain granular seafood condiment through vacuum concentration, double enzyme hydrolysis, spray drying and granulation. 2. The method according to claim 1, characterized in that: the specific steps are as follows: (1) Preparation of concentrated abalone cooking liquid Raw materials: by weight, 0.5-3 parts of hijiki, 100 parts of abalone cooking liquid, and 1-3 parts of diatomaceous earth; Process: a. The hijiki is dried at 30-45°C, crushed, and sieved to obtain 40-100 mesh hijiki powder, which is added to the abalone cooking liquid and stirred evenly; b, add diatomaceous earth, carry out plate and frame filtration; c, concentrated under reduced pressure to a solid content of 16-25%; (2) Preparation of Bao peptide powder a. Use pepsin and flavor protease to hydrolyze the concentrated abalone cooking liquid. The hydrolysis conditions are: the weight ratio of pepsin and flavor protease is 1.8-2.4:1, the total amount of dual enzymes added is 100-300U/g, and the hydrolysis is performed in stages , the pH value of the first stage is 5, the temperature is 50°C, pepsin is added, and the hydrolysis time is 20-30 minutes; the pH value of the second stage is 7.5, the temperature is 55°C, flavor protease is added, and the hydrolysis time is 30-45 minutes; b. Heat up to 90-95°C to inactivate the hydrolyzate for 10 minutes; c. Spray drying, the inlet air temperature is 170-190°C, and the outlet air temperature is 85-95°C; (3) deployment By weight: Bao peptide powder 30-60 parts, monosodium glutamate 2-10 parts, I+G 0.1-2 parts, animal hydrolyzed protein 0-1.5 parts, plant hydrolyzed protein 0-2 parts, yeast extract 0-3 parts 0.1-2 parts of disodium succinate, 0.1-1 parts of L-alanine, 0.2-0.5 parts of glycine, 10-20 parts of table salt, 3-15 parts of white sugar, 0-2 parts of ginger powder, 5- 16 parts, food coloring 0-1 part, maltodextrin 2-8 parts; After mixing the bao peptide powder and the ingredients, adding the starch paste, stirring evenly, extruding, granulating, and drying to obtain the finished product. 3. a kind of Bao Xiansu that the method as claimed in claim 1 makes.