CN115530346A - Preparation and method of seafood sauce flavor paste essence - Google Patents
Preparation and method of seafood sauce flavor paste essence Download PDFInfo
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- CN115530346A CN115530346A CN202211156010.5A CN202211156010A CN115530346A CN 115530346 A CN115530346 A CN 115530346A CN 202211156010 A CN202211156010 A CN 202211156010A CN 115530346 A CN115530346 A CN 115530346A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 39
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Images
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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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Abstract
The invention provides a preparation method of a seafood sauce flavor paste essence, which comprises the following steps: enzymolysis preparation, maillard reaction processing and paste stabilization; according to the technical scheme provided by the invention, the sea cucumber fresh-keeping paste has the characteristics of combining the nutritive value and the delicious taste of the sea cucumber, has the characteristics of exquisite material, pure fragrance, good temperature resistance, high stability, lasting fragrance and the like, and strictly controls the salt content and makes a standard in the stable state part of the paste under the condition of completely ensuring the quality, so that the preparation process of reducing salt and increasing freshness is realized. The seafood sauce-flavor paste essence provided by the invention has the characteristics of high nutritional value, delicious taste, moderate salinity, long shelf life and the like.
Description
Technical Field
The invention relates to the technical field of edible essences, in particular to a preparation method and a preparation method of a seafood sauce flavor paste essence.
Background
The edible essence is the basis for developing the edible essence, the development of the edible essence is mainly directed to natural essence or similar natural essence, the edible essence is in the form of liquid, powder, microcapsules, paste and the like, and is mainly used for various convenient foods or artificial foods, such as beef, pork, chicken, seafood instant paste foods, cooking foods and the like, and the appearance of the edible essence not only enriches the food life of the public, but also promotes the development of the food industry.
Recently, along with the continuous advocation of society, the society is encouraged to participate in salt reduction, oil reduction and sugar reduction, the packaging standards of salt, oil and sugar are researched and perfected, and the construction of a food nutrition standard system is promoted.
It should be noted that people also misunderstand that the edible essence is added into food at 0.1-0.6%, that is, one ton of ice cream or biscuit is eaten until the essence content of human body is 1-6 kg, and the essence contains carrier, the general essence carrier accounts for more than 80% of the whole essence, and the carrier contains alcohol, distilled water, salad oil, etc. and can be eaten, so that the food containing the edible essence has no harm to human body.
Explained in the abstract of the Maillard reaction product antioxidation mechanism and influence factor research progress published by Korea Baohua, liqian in the northeast university school newspaper 42, 11 th edition, 11 months 2011:
"abstract: oxidation reactions can alter the flavor and texture of food products, and the addition of antioxidants is particularly important in food processing. The Maillard reaction occurs in the food processing process, and can generate a product with antioxidant activity, and the product can play a role in resisting oxidation. In addition, maillard reaction products mainly play a role in resisting oxidation through three substances of melanoidins, vat ketones and volatile heterocyclic compounds. The antioxidant activity of Maillard reaction product is affected by various factors such as reactant species, pH value, temperature, time, etc "
Picking the contents in the hundred-degree library with free air and warm feeling as follows:
"Maillard reaction:
(1) Effect of PH on maillard reaction: when the pH is less than 7, the Maillard reaction is not obvious, namely the influence on the Maillard reaction is not obvious, under the acidic condition, the amino is in a protonized state, electrons leave C due to the attraction of positively charged atoms, so that 12 enolization is easier, and glucosyl amino can not be formed, therefore, the acidic condition is not favorable for the reaction to continue: when the pH is more than 7, the Maillard reaction is obviously accelerated, and when the pH is more than 11, the color change of the Maillard reaction is obviously weakened, namely the influence of the change of the pH on the Maillard reaction is obviously weakened.
(2) Influence of temperature on the maillard reaction: under the same condition, the longer the heating time is, the darker the Maillard reaction color is, the higher the temperature is, the faster the reaction is; the color reaction is not obvious below 80 ℃, the time required for reaching the same absorbance is reduced by about 2 to 3 times when the temperature is increased by 10 ℃, and the reaction speed is obviously accelerated when the temperature is higher than 100 ℃.
(3) Effect of different sugars and concentrations on maillard reaction: in addition to sucrose, absorbance increases with increasing sugar concentration, which promotes maillard reactions, and the rate of browning for different sugars is: xylose > galactose > glucose > fructose > sucrose, the rate of browning of pentose is 10 times that of hexose, and the browning order of pentose in reducing monosaccharide is as follows: ribose arabinose xylose. The six carbon sugars are ordered as: galactose mannose glucose has large molecular weight and slow reaction rate of reducing disaccharide, and xylose is five-carbon sugar which has shorter carbon chain and small steric hindrance of carbon frame compared with six-carbon sugar, so the activity of the xylose is larger. Glucose belongs to aldose, fructose belongs to ketose, and aldose is easier to react than ketose because the terminal group of aldose has small steric hindrance effect and is easier to react with amino acid, so glucose is easier to react with Maillard reaction
(4) Effect of metal ions on maillard reaction: the effect of metal ions on the maillard reaction depends to a large extent on the type of metal ions and at different stages of the reaction, the aggregation of melanoids in the maillard reaction is inhibited in the presence of different ions, and experimental results show that: browning tends to accelerate in the presence of metal ions, particularly ferrous and cupric ions.
(5) Effect of water activity on maillard reaction: the water activity has a large relationship with the maillard reaction, and browning is most likely to occur when the water content is 10 to 15 percent, and generally, the browning reaction speed is proportional to the substrate concentration, and the browning reaction hardly occurs in the case of complete absence of water because molecules of the amino compound and the carboxyl compound cannot move at all, whereas the reaction substrate concentration is very low in the case of high water content, and the maillard reaction is difficult to occur. "
Zhang Mingxia, published in 26.1.2018, and the method of influence of water activity on microorganisms and how to reduce activity, describes:
"Another method of reducing the water activity of a food product is the addition of salt or sugar.
Examples of this type of food are sauces, jams and marinated fish, which do not require very special equipment. For fluid or semi-fluid products, such as sauces or jams, formulation processing controls are used. For solid food such as fish or smoked ham, it can be dried with salt, i.e. put into salt solution or immersed in salt water.
(1) Salt storage
The food can inhibit the growth and reproduction of microorganisms and endow the food with new flavor by salt storage, so the food has processing effect. The salt has the main function of improving osmotic pressure, so that cell protoplasm is concentrated and subjected to plasmolysis and plasmolysis; the water activity is reduced, and the growth of microorganisms is not facilitated; reducing dissolved oxygen in water, and inhibiting growth of aerobic microorganisms.
The adaptability of various microorganisms to the concentration of salt is greatly different. Halophilic microorganisms, such as rhodobacter, zygosaccharomyces, and gram-positive cocci, can still grow in higher salt solutions (above 15%). General spoilage microorganisms such as achromobacter have a salt concentration of about 5%, and growth of pathogenic bacteria such as Clostridium botulinum is inhibited at a salt concentration of 7% to 10%. Common mold has stronger tolerance to common salt, for example, certain penicillium strains can grow in common salt concentration of 25 percent.
Since various microorganisms have different adaptations to salt concentration, the level of salt concentration determines the microbial flora that can grow. For example, when the salt concentration in meat is below 5%, the bacteria are mainly propagated; the salt concentration is more than 5%, and more moulds exist; the concentration of salt is over 20%, and the main growing microorganism is yeast.
(2) Sweet food
Also a storage method for inhibiting the growth of microorganisms by increasing the osmotic pressure of the food and reducing the water activity.
Generally, the growth of microorganisms is inhibited when the sugar concentration exceeds 50%. However, some yeast and mold with strong permeability resistance can grow even when the sugar concentration is more than 70%. Therefore, there is a limit to increase the sugar concentration, but the microorganism penetration resistance is remarkably reduced by adding a small amount of acid (e.g., vinegar).
For example, the fruit jam product contains organic acid in its raw material fruit, and when it is processed, the cane sugar is added, and heated, under the combined action of three factors of osmotic pressure, acid and heating, the yeast and mould can be easily killed, so that it can obtain good preservation property.
According to the hurdle factor theory, water activity (Aw) is an important hurdle factor, and by reducing water activity, food safety can be controlled. Certainly, the water activity of the product can be measured to determine the types of microorganisms needing to be controlled in the product, a control scheme is specifically established during process formulation, and meanwhile, the shelf life of the product can be conveniently estimated "
Through search, the technical scheme does not find the same case.
In view of the above, a preparation method and a preparation method of a seafood sauce flavor paste essence are provided, and the aims of solving the problems and improving the practical value are achieved through the technology.
Disclosure of Invention
In order to realize the technical purpose in the background technology, the invention provides a preparation method of a seafood sauce flavor paste essence, which is achieved by the following specific technical means:
a preparation method of a seafood sauce flavor paste essence comprises the following steps:
the enzymolysis preparation comprises three preparation procedures:
step one, raw material preparation: placing dried sea cucumber in purified water, soaking, cleaning, and mincing with food crusher;
step two, hydrolysis: taking 20-30 parts of the sea cucumber raw material and 5-10 parts of purified water, putting into a reaction kettle, blending by a reaction kettle stirring system, and raising the temperature to 50-60 ℃ by a reaction kettle heating system;
step three, enzymolysis: when the temperature of the reaction kettle is 50-60 ℃, 0.01-0.05 part of papain is added into the reaction kettle, the mixture is uniformly blended through a stirring system of the reaction kettle, and the temperature is kept at 50-60 ℃ for 1-3 hours to obtain enzymatic hydrolysate.
The Maillard reaction processing has two procedures:
step one, raw material preparation: 1-5 parts of fresh scallion and 1-5 parts of water are prepared into scallion juice for standby through a food crusher, and 1-2 parts of lactose, 2-5 parts of glucose, 1-2 parts of D-xylose, 0.2-0.5 part of cysteine, 0.2-0.5 part of glycine, 0.2-0.5 part of alanine, 0.5-1 part of methionine, 2-5 parts of yeast extract, 5-10 parts of acid hydrolysis plant protein liquid, 5-10 parts of oyster sauce, 1-5 parts of delicious soy sauce, 5-10 parts of sodium glutamate, 0.2-1 part of disodium ribonucleotide and 0.5-1 part of disodium succinate are sequentially added into the scallion juice to prepare a raw material dissolving solution for standby.
Step two, maillard reaction: adding raw material dissolved solution into the enzymolysis solution in the reaction kettle, blending by a reaction kettle stirring system, raising the temperature to 90-110 ℃ by a reaction kettle heating system, and keeping for 2-3 hours to obtain brown stock solution.
The paste stabilizing part has two working procedures:
step one, mixing 8-15 parts of edible salt, 5-10 parts of white granulated sugar, 5-10 parts of sodium glutamate, 2-8 parts of edible corn starch, 0.01-0.05 part of xanthan gum and 1-5 parts of edible modified starch into diluent for later use by purified water respectively;
and step two, adding edible salt and white granulated sugar into the stock solution in the reaction kettle through a reaction kettle feeding system, blending through a reaction kettle stirring system, sequentially adding sodium glutamate, edible corn starch, xanthan gum and edible modified starch, blending through the reaction kettle stirring system, keeping the temperature constant at 70-90 ℃ through a reaction kettle heating system for 20-30 minutes, and obtaining the finished product paste after the completion.
As the technical scheme is further optimized, the preparation method of the seafood sauce flavor paste essence comprises the steps of adding 0.01-0.04 part of papain at the temperature of 50-60 ℃ under the action of enzymolysis, and keeping for 2.5-3 hours to obtain enzymolysis liquid with the concentration of 12% -15%.
As the further optimization of the technical scheme, the preparation method of the seafood sauce flavor paste essence adopts sugars which are easy to react in the Maillard reaction, and comprises the following steps: the monosaccharide is disaccharide/lactose, hexose/glucose and pentose/D-xylose, because the three sugars have different chromaticities at different pH values, when the pH value is more than or equal to 7, the chromaticities are sequentially xylose, glucose and lactose from light to dark; amino acid types including cysteine, glycine, alanine and methionine are adopted, and the proportion is 1; 2-5 parts of glucose, 0.2-0.5 part of cysteine, 0.5-0.5 part of glycine, and 0.5-1 part of methionine generate different odors respectively, when the temperature is 90-110 ℃, the glucose and the cysteine generate meat flavor or stewed chicken flavor, the glucose and the glycine generate caramel flavor, the glucose and the alanine generate sweet caramel flavor, and the glucose and the methionine generate potato or cabbage flavor; the total water content of the stock solution is 10-15%, and the PH value of the stock solution is not less than 7.
As further optimization of the technical scheme, the preparation method of the seafood sauce flavor paste essence comprises the following two characteristics that the paste body stabilizing part is prepared by feeding materials twice respectively:
1. reduction of water activity:
salt storage method: the adding amount of the edible salt is not more than 7% of the stock solution;
sugar preservation method: the addition amount of the white granulated sugar can not be less than 1% of the raw liquid;
therefore, the sum of the two ways is not less than 8%.
2. Thickening and stabilizing microorganism proliferation:
the edible corn starch, the xanthan gum and the edible modified starch are sequentially added into the stock solution in a mode of adding while stirring, and the method has the following characteristics:
thickening: reducing the water activity in the stock solution by a thickening mode;
and (3) stabilizing: the water activity in the stock solution is reduced to 12-13% through thickening, and the proliferation of microorganisms is stabilized;
forming paste: the water content in the stock solution is reduced by thickening to obtain the paste.
Due to the application of the technical scheme, compared with the prior art, the invention has the following advantages:
1. the invention has the advantages of rationalization of the mixture ratio of the raw materials, outstanding complete technical scheme consisting of an enzymolysis part, a Maillard reaction part and a paste state stabilization part in the preparation process, and embodying the combination of scientific theory and practicality in each preparation link.
2. According to the technical scheme provided by the invention, the sea cucumber fresh-keeping paste has the characteristics of combining the nutritive value and the delicious taste of the sea cucumber, has the characteristics of exquisite material, pure fragrance, good temperature resistance, high stability, lasting fragrance and the like, and strictly controls and makes the salt content in the stable paste part under the condition of completely ensuring the quality, so that the preparation process of reducing the salt and increasing the freshness is realized.
3. The seafood sauce-flavor paste essence provided by the invention has the characteristics of high nutritional value, delicious taste, moderate salinity, long shelf life and the like.
Moderate salinity, long storage period and the like.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this application, are included to provide a further understanding of the invention, and are incorporated in and constitute a part of this specification. In the drawings:
FIG. 1 is a schematic flow chart of the preparation method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Furthermore, the terms "first," "second," "third," and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
The invention provides a preparation method of a seafood sauce flavor paste essence and a specific technical implementation scheme of the method:
a preparation method of seafood sauce flavor paste essence comprises the following steps: enzymolysis preparation, maillard reaction processing and paste stabilization;
the enzymolysis preparation comprises three preparation procedures:
preparing raw materials: placing dried sea cucumber in purified water, soaking, cleaning, and mincing with food crusher;
hydrolysis: taking 20-30 parts of the sea cucumber raw material and 5-10 parts of purified water, putting into a reaction kettle, blending by a reaction kettle stirring system, and raising the temperature to 50-60 ℃ by a reaction kettle heating system;
enzymolysis: when the temperature of the reaction kettle is 50-60 ℃, adding 0.01-0.05 part of papain into the reaction kettle through a reaction kettle feeding system, uniformly mixing through a reaction kettle stirring system, and keeping the temperature at 50-60 ℃ for 1-3 hours to obtain an enzymatic hydrolysate.
The Maillard reaction processing has two procedures:
firstly, it is worth noting that in the reaction process of preparing Maillard reaction and subsequent preparation thereof, the total water content of the enzymolysis solution and the mixed solution of the added raw materials is 10-15%, and the PH value of the mixed solution of the enzymolysis solution and the solution is more than or equal to 7.
Preparing raw materials: 1-5 parts of fresh scallion and 1-5 parts of water are taken to prepare scallion juice for standby through a food crusher, and 1-2 parts of lactose, 2-5 parts of glucose, 1-2 parts of D-xylose, 0.2-0.5 part of cysteine, 0.2-0.5 part of glycine, 0.2-0.5 part of alanine, 0.5-1 part of methionine, 2-5 parts of yeast extract, 5-10 parts of acid hydrolysis plant protein liquid, 5-10 parts of oyster sauce, 1-5 parts of delicious soy sauce, 5-10 parts of sodium glutamate, 0.2-1 part of nucleotide disodium and 0.5-1 part of succinic acid disodium are sequentially added into the scallion juice to prepare a raw material solution for standby.
Maillard reaction: adding a raw material solution into the enzymolysis liquid in the reaction kettle through a reaction kettle feeding system, blending through a reaction kettle stirring system, raising the temperature to 90-110 degree centigrade through a reaction kettle heating system, and keeping for 2-3 hours to obtain brown stock solution.
Specifically, in the maillard reaction, sugars which are relatively easy to react are used, including: the monosaccharide is disaccharide/lactose, hexose/glucose and pentose/D-xylose, because the three saccharides have different degrees of coloration in dark at different pH values, and when the pH value is more than or equal to 7, the colors of the saccharides are sequentially xylose, glucose and lactose from light to dark. (ii) a Adopting amino acid types including cysteine, glycine, alanine and methionine, wherein the proportion is 1 when the temperature is 90-110 ℃, cysteine generates fresh fragrance, glycine and alanine generate sweet taste, and methionine generates bitter taste; 2-5 parts of glucose, 0.2-0.5 part of cysteine, 0.5-0.5 part of glycine, 0.5-1 part of methionine generate different odors respectively, when the temperature is 90-110 ℃, the glucose and the cysteine generate meat flavor or stewed chicken flavor, the glucose and the glycine generate caramel flavor, the glucose and the alanine generate sweet caramel flavor, and the glucose and the methionine generate potato or cabbage flavor.
Attached table 1: (derived from Baidu library)
Maillard reaction experiment of amino acid and glucose
The ratio of amino acid to reducing sugar is 0.02mol, water is added, the total weight is 30g, maillard reaction is carried out for 100 minutes at 100 ℃, and the observation result is observed
The paste stabilizing part has two working procedures:
preparing raw materials: respectively blending 8-15 parts of edible salt, 5-10 parts of white granulated sugar, 5-10 parts of sodium glutamate, 2-8 parts of edible corn starch, 0.01-0.05 part of xanthan gum and 1-5 parts of edible modified starch into diluent for later use by purified water;
paste stabilizing part: edible salt and white granulated sugar are added into the stock solution in the reaction kettle through a reaction kettle feeding system, the mixture is blended through a reaction kettle stirring system, then sodium glutamate, edible corn starch, xanthan gum and edible modified starch are sequentially added, the mixture is blended through the reaction kettle stirring system, the constant temperature is kept at 70-90 ℃ through a reaction kettle heating system, the time is 20-30 minutes, and the finished product paste is obtained after the completion.
Specifically, the paste stabilizing part is prepared by feeding twice respectively, and has the following two characteristics:
1. and (3) reducing water activity:
salt storage method: the adding amount of the edible salt is not more than 7% of the original liquid proportion;
sugar preservation method: the addition amount of the white granulated sugar is not less than 1% of the raw liquid;
therefore, the sum of the two ways is not less than 8%.
2. Thickening/stabilizing/microbial proliferation:
the edible corn starch, the xanthan gum and the edible modified starch are sequentially added into the stock solution in a mode of adding while stirring, and the method has the following characteristics:
thickening: reducing the water activity in the stock solution by a thickening mode;
and (3) stabilizing: the water activity in the stock solution is reduced to 12-13% through thickening, and the proliferation of microorganisms is stabilized;
forming paste: the water content in the stock solution is reduced by thickening to obtain the paste.
The method comprises the following specific implementation steps:
adding 20-30 parts of soaked sea cucumber mince and water into a reaction kettle, heating to 50-60 ℃, adding 0.01-0.05 part of papain, and performing enzymolysis for 1-3 hours under heat preservation to obtain an enzymolysis solution; adding scallion juice (minced scallion juice by fresh scallion and water) into the enzymolysis liquid of the reaction kettle, adding 1-2 parts of lactose, 2-5 parts of glucose, 1-2 parts of D-xylose, 0.2-0.5 part of cysteine, 0.2-0.5 part of glycine, 0.2-0.5 part of alanine, 0.5-1 part of methionine, 2-5 parts of yeast extract, 5-10 parts of acid hydrolysis plant protein liquid, 5-10 parts of oyster sauce, 1-5 parts of delicious soy sauce, 5-10 parts of sodium glutamate, 0.2-1 part of nucleotide disodium and 0.5-1 part of disodium succinate, heating to 90-110 ℃, and keeping for 2-3 hours to obtain a raw material solution; adding 8-15 parts of edible salt and 5-10 parts of white granulated sugar diluent into the raw material dissolved solution in the reaction kettle, uniformly blending, adding the diluent prepared from 5-10 parts of sodium glutamate, 2-8 parts of edible corn starch, 0.01-0.05 part of xanthan gum and 1-5 parts of edible modified starch, keeping the temperature at 70-90 ℃ for 20-30 minutes, and cooling to obtain the finished product, namely the seafood sauce flavor paste essence.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A preparation method of a seafood sauce flavor paste essence comprises the following steps:
A. performing enzymolysis;
B. processing by a Maillard reaction;
C. a paste stabilizing part.
The enzymolysis preparation comprises three preparation procedures:
step one, raw material preparation: putting dried sea cucumber in purified water, cleaning after soaking, and mincing with food crusher;
step two, hydrolysis: taking 20-30 parts of the sea cucumber raw material and 5-10 parts of purified water, putting into a reaction kettle, blending by a reaction kettle stirring system, and raising the temperature to 50-60 ℃ by a reaction kettle heating system;
step three, enzymolysis: when the temperature of the reaction kettle reaches 50-60 ℃, adding 0.01-0.05 part of papain into the reaction kettle through a reaction kettle feeding system, uniformly blending through a reaction kettle stirring system, and keeping the temperature at 50-60 ℃ for 1-3 hours to obtain enzymatic hydrolysate.
The Maillard reaction processing comprises two procedures:
step one, raw material preparation: 1-5 parts of fresh scallion and 1-5 parts of water are prepared into scallion juice for standby through a food crusher, and 1-2 parts of lactose, 2-5 parts of glucose, 1-2 parts of D-xylose, 0.2-0.5 part of cysteine, 0.2-0.5 part of glycine, 0.2-0.5 part of alanine, 0.5-1 part of methionine, 2-5 parts of yeast extract, 5-10 parts of acid hydrolysis plant protein liquid, 5-10 parts of oyster sauce, 1-5 parts of very fresh soy sauce, 5-10 parts of sodium glutamate, 0.2-1 part of nucleotide disodium and 0.5-1 part of succinic acid disodium are added into the scallion juice in sequence to prepare a raw material dissolving liquid for standby;
step two, maillard reaction: adding raw material solution into the enzymolysis liquid in the reaction kettle through a reaction kettle feeding system, blending through a reaction kettle stirring system, raising the temperature to 90-110 ℃ through a reaction kettle heating system, and keeping for 2-3 hours to obtain brown stock solution after the completion.
The paste stabilizing part has two working procedures:
step one, mixing 8-15 parts of edible salt, 5-10 parts of white granulated sugar, 5-10 parts of sodium glutamate, 2-8 parts of edible corn starch, 0.01-0.05 part of xanthan gum and 1-5 parts of edible modified starch into diluent for later use by purified water respectively;
and step two, adding edible salt and white granulated sugar into the stock solution in the reaction kettle through a reaction kettle feeding system, blending through a reaction kettle stirring system, then sequentially adding sodium glutamate, edible corn starch, xanthan gum and edible modified starch, blending through the reaction kettle stirring system, keeping the temperature at 70-90 ℃ through a reaction kettle heating system for 20-30 minutes, and obtaining the finished paste after finishing.
2. The preparation method of the seafood sauce flavor paste essence as claimed in claim 1, which is characterized in that: after the enzymolysis, 12 to 15 percent of enzymolysis liquid can be obtained, the temperature in the reaction kettle is always kept between 50 and 60 ℃, and the Maillard reaction processing of the next working procedure is carried out.
3. The preparation method of the seafood sauce flavor paste essence as claimed in claim 1, which is characterized in that: in the maillard reaction, sugars which are relatively easy to react are used, including: the monosaccharide is than disaccharide/lactose, hexose/glucose and pentose/D-xylose, because the three saccharides have different degrees of coloration in dark brown at different pH values, when the pH value is more than or equal to 7, the colors of the three saccharides are sequentially xylose, glucose and lactose from light to dark.
4. The preparation method of the seafood sauce flavor paste essence as claimed in claim 1, which is characterized in that: in the Maillard reaction, amino acid types including cysteine, glycine, alanine and methionine are adopted, the proportion is 1.
5. The preparation and method of the seafood sauce flavor paste essence according to claim 3 or 4, characterized in that: in the Maillard reaction, glucose, cysteine, glycine, alanine and methionine respectively generate different odors, when the temperature is 90-110 ℃, the glucose and the cysteine generate meat flavor or roasted chicken flavor, the glucose and the glycine generate caramel flavor, the glucose and the alanine generate sweet caramel flavor, and the glucose and the methionine generate potato or cabbage flavor.
6. The preparation and method of the seafood sauce flavor paste essence as claimed in claims 1 to 5, characterized in that: in the Maillard reaction, the total water content of the stock solution is 10-15%, and the PH value of the stock solution is not less than 7.
7. The preparation method of the seafood sauce-flavor paste essence as claimed in claim 1 or 6, characterized in that: the stable paste part is prepared by feeding materials twice respectively and has the following two characteristics:
1. and (3) reducing water activity:
salt storage method: the adding amount of the edible salt is not more than 7% of the original liquid proportion;
sugar preservation method: the addition amount of the white granulated sugar can not be less than 1% of the raw liquid;
therefore, the sum of the two ways is not less than 8%.
2. Thickening and stabilizing microorganism proliferation:
the edible corn starch, the xanthan gum and the edible modified starch are sequentially added into the stock solution in a mode of adding while stirring, and the method has the following characteristics:
thickening: reducing the water activity in the stock solution by a thickening mode;
and (3) stabilizing: the water activity in the stock solution is reduced to 12-13% through thickening, and the proliferation of microorganisms is stabilized;
forming paste: the water content in the stock solution is reduced by thickening to obtain the paste.
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| CN102302133A (en) * | 2011-08-29 | 2012-01-04 | 天宁香料（江苏）有限公司 | Seafood paste essence and preparation method thereof |
| JP2016021916A (en) * | 2014-07-18 | 2016-02-08 | 昭和商事株式会社 | Heat cooking method of meat and seasoning for heat cooking of meat |
| CN107455722A (en) * | 2017-08-30 | 2017-12-12 | 中国水产科学研究院黄海水产研究所 | A kind of method that flavor seasoning is prepared using sea cucumber cooking liquor |
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| CN102302133A (en) * | 2011-08-29 | 2012-01-04 | 天宁香料（江苏）有限公司 | Seafood paste essence and preparation method thereof |
| JP2016021916A (en) * | 2014-07-18 | 2016-02-08 | 昭和商事株式会社 | Heat cooking method of meat and seasoning for heat cooking of meat |
| CN107455722A (en) * | 2017-08-30 | 2017-12-12 | 中国水产科学研究院黄海水产研究所 | A kind of method that flavor seasoning is prepared using sea cucumber cooking liquor |
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