CN1528190A - Oyster multivariate seafood seasoning and preparation method thereof - Google Patents

Abstract

The invention discloses an oyster multi-component seafood seasoning and a preparation method thereof. The oyster is used as a main raw material. After beating, the oyster is autolyzed under constant temperature, low temperature and ultraviolet radiation, and then enzymatically hydrolyzed to form an enzymolyzed liquid, and then the peculiar smell of the enzymatically hydrolyzed liquid is removed. Shrimp heads, scallops, small fish and other leftovers are added with a starter to make it fermented, and the fermented liquid is mixed with the hydrolyzed liquid. After the above mixed solution is filtered and clarified, the pH is adjusted, and auxiliary materials such as salt and spice extracts are added to prepare, concentrated, granulated and dried. The method of the invention can preserve the original physiologically active substances in oysters to the greatest extent, and adding leftovers to fermentation liquid not only increases the flavor of seafood, but also reduces the consumption of oysters, thereby achieving the purpose of reducing costs on the basis of improving the flavor. The seasoning of the invention is not only rich in nutrition, but also has a unique flavor of seafood, is also easy to carry and take, can be used for seasoning packets of instant noodles, etc., and has a wide range of uses.

Description

Oyster multivariate seafood seasoning and preparation method thereof

Technical field The present invention relates to a kind of seasoning, especially seafood seasoning.

Background Art Oyster sauce and other oyster-based seasonings produced by traditional methods are not refined, the process is rough, and the processing technology is not advanced enough. Therefore, the original biological active substances of oysters cannot be preserved to the maximum extent, and the cost is high and it is not easy to carry.

SUMMARY OF THE INVENTION The purpose of this invention is to provide an oyster multi-component seafood seasoning that can preserve the original biologically active substances of oysters to the greatest extent, is low in cost and easy to carry. The present invention uses oysters as the main raw material, and through proper enzymolysis, the protein is hydrolyzed into biologically active peptides that are good for absorption and have special physiological functions, and then supplemented with fermentation liquid of leftovers such as shrimp heads, scallops, and small fish. method, and products obtained by the method.

1. Raw material and processing

1. Processing oysters

Take fresh oysters, wash and shell them, take out the fresh and clean oyster meat, drain and add 1 to 5 times the weight of water for beating.

2. Disposal of leftovers

Shrimp heads, scallop sides, and small fish are sorted to remove impurities, rinse and drain.

2. Enzymolysis and fermentation

(1) Enzymolysis:

1. Autolyzed and then treated with exogenous enzymes

①Put the above oyster slurry into a sterile tank, autodissolve at pH 6.0-7.5, temperature 0-4°C for 24-48 hours;

Or ②Put the above oyster slurry into a sterile tank, and place it at a pH of 6.0 to 7.5 at room temperature for 6 to 8 hours;

Or ③ irradiate the above-mentioned oyster pulp with ultraviolet light for 10-30 minutes, and then soak it in sodium chloride with a concentration of 0.06-0.08 mol/liter, and the temperature is a gradient temperature of 40-65°C (5°C every 3 minutes). 30-60 minutes.

Adjust the pH of the product obtained by one of the above autolysis methods to 4-5 with 4-8% citric acid, and add 0.05-0.4% pepsin (enzyme activity 5×10 ⁴ u/g) at a temperature of 45°C for enzymatic hydrolysis 1 to 2 hours, and then maintain the temperature at 90 to 100°C for 20 to 30 minutes to inactivate the enzyme.

2. Treatment with a single exogenous enzyme

Add 0.5-2% Bacillus subtilis neutral protease (enzyme activity 4×10 ⁴ u/g) to the above-mentioned oyster slurry at pH 7.0-8.0, enzymolyze it at a temperature of 40-55°C for 1-4 hours, and then decompose it at a temperature of 90-55°C. Keep the temperature at 100°C for 20-30 minutes to inactivate the enzyme.

3. Treatment with dual exogenous enzymes

① Add 0.05-0.15% Bacillus subtilis neutral protease (enzyme activity 1.76×10 ⁵ u/g) and 0.05-0.25% trypsinase ( Enzyme activity 1.86×10 ⁵ u/g) Decompose for 2-3 hours, and then maintain the temperature at 90-100°C for 20-30 minutes to inactivate the enzyme.

Or (2) add 0.1-0.25% compound protease (enzyme activity 1.11×10 ⁵ u/g) and 0.05-0.15% trypsin to hydrolyze the above-mentioned oyster slurry at pH 6.0-8.0 and temperature 45-55°C (enzyme (1.86×10 ⁵ u/g) for 2 to 3 hours, and then maintain the temperature at 90 to 100°C for 20 to 30 minutes to inactivate the enzyme.

(2) Fermentation

1. Put the leftovers above in a sandwich pot, cook for 1-2 hours, put them into a fermenter, add 1-6% yeast starter, and ferment at 25-35°C for 2-3 hours.

Or 2. Put the leftovers above in a jacketed pot, cook for 1-2 hours, put them into a fermenter, add 1-6% of red yeast rice starter, and ferment for 2-3 hours at a temperature of 25-35°C.

Or 3. Put the leftovers above in a jacketed pot, cook for 1-2 hours, put them into a fermenter, add 1-6% of yeast and red yeast rice compound starter, and ferment at 25-35°C for 2-3 hours.

3. Odor of dehydrolyzed solution

1. Flavor enzyme treatment: Add 0.2-1% complex flavor protease (Flavourzyme) (enzyme activity 6.4×10 ⁴ u/g) for 5-15 minutes at pH 7.0-8.0 and temperature 35-45°C;

2. Dextrin and yeast powder treatment: add 0.8-2% β-cyclodextrin to the hydrolyzate and boil for 2-6 minutes, then add 0.2-0.8% yeast powder and heat at 35-45°C for 30 minutes;

3. Activated carbon and dextrin treatment: add 0.1-1% (W/V) activated carbon to the hydrolyzate, add 0.2-1% β-cyclodextrin after filtering and boil for 4-8 minutes;

The above methods can be used alone or in combination to remove the peculiar smell of the hydrolyzate.

4. Clarification

Mix and stir the above-mentioned hydrolyzed liquid and fermented liquid evenly, pressurize and filter through diatomaceous earth or centrifuge at 4000 rpm for 10 minutes, and then filter the obtained clarified liquid through two-stage microporous membranes with a pore size of 5 μm and 0.5 μm, thoroughly Remove fine suspended particles and bacteria.

Five. Deployment

In the above filtrate, add 6-12% of salt, 4-8% of sugar, 2-4% of monosodium glutamate, 1-3% of onion powder, 1-3% of ginger and garlic powder, 0.5-2% of pepper powder, cumin essential oil 1 ~3%, stir evenly.

6. Post-processing

1. Concentration: Put the prepared liquid in a vacuum concentration equipment, control the vacuum degree to 86.25-98.64Kpa, and concentrate at a temperature of 45-65°C, so that the solid content is 12-15%.

2. Spray granulation: Put it into a spray granulator to make granules with a particle size of 0.5-1mm and a moisture content of less than 4%.

3. Packaging

In the above process, when adjusting the pH value, 4-8% citric acid is used for the acid, and 5-10% sodium hydroxide is used for the alkali.

Compared with the prior art, the present invention has the following advantages:

1. The present invention can preserve the original physiologically active substances in oysters to the greatest extent, and utilize modern biotechnology to hydrolyze proteins into biologically active peptides, so that the product has both nutrition and functionality.

2. The present invention uses oysters as the main raw material, and uses leftovers such as shrimp heads, scallops, and small fish as auxiliary materials, which not only reduces the cost, but also enhances the seafood flavor.

3. The deodorization treatment in the present invention is not only effective, and there is no peculiar smell of inorganic salts, but also can convert fishy substances into compounds with fresh fragrance

4. The seasoning seafood flavor of the present invention is rich and unique, has a long shelf life, is easy to carry, and has a wide range of uses.

5. The production of seafood seasoning through bioengineering technology not only deeply transforms marine biological resources, but also caters to people's growing demand for seafood with special nutrition and special flavor seasoning. The transformation of seafood leftovers in production reduces environmental pollution in coastal areas, and its economic, environmental and social benefits are remarkable.

Detailed ways

example 1

Wash and shell fresh oysters, take 50 kg of oyster meat, add 250 kg of water, and beat with a beater. Put the oyster slurry into a sterile tank, and place it for 24 hours at a pH of 6 and a temperature of 4°C. The pH was adjusted to 4 with 8% citric acid, heated to 45°C, and 200 g (0.4%) pepsin (enzyme activity 5×10 ⁴ U/g) was added for enzymatic hydrolysis for 1 hour. Then heat to 90°C with steam and maintain for 30 minutes to inactivate the enzyme. Then adjust the pH to 8 with 10% sodium hydroxide, add 250 g of compound flavor enzyme (enzyme activity: 6.4× ^{10 4} U/g) and treat at 45° C. for 5 minutes.

Take fresh shrimp heads, scallops, and small fish, remove impurities, rinse, take 100 kg, cook in a sandwich pot for 1 hour, then put it into a fermentation tank, add 1 kg of yeast starter, and ferment at 30 ° C for 3 hours. Afterwards, the fermented liquid and the hydrolyzed liquid were put into a mixer and mixed evenly, centrifuged at 4000 rpm for 10 minutes by a centrifuge, and the supernatant was taken. Then it is filtered through two-stage microporous membranes with a pore size of 5 μm and 0.5 μm. The filtrate is adjusted with 4% citric acid to be 6.7, add 40 kg (10%) of salt, 16 kg (4%) of sugar, 12 kg (4%) of monosodium glutamate, 9 kg (3%) of onion powder, ginger and garlic 7.5 kilograms (2.5%) of ground powder, 4.5 kilograms (1.5%) of pepper powder, 3 kilograms (1.0%) of cumin essential oil, stir through mixer. Then place it in a vacuum concentrating device with a vacuum degree of 86.25Kpa, concentrate at a temperature of 65° C., and when the solid content of the concentrated solution is 12%, move it into a spray granulator for spray granulation. After sieving and bagging, the oyster multivariate seafood seasoning can be obtained. Its various composition percentages are as follows:

Protein 31.8

Peptide mixture 16.3

Moisture 4

Reducing sugar 5

Total Amino Acids 1.5

Free Amino Acids 0.75

Taurine 0.30

Example 2

Wash and shell fresh oysters, take 50 kg of oyster meat, add 200 kg of water, and beat with a beater. Put the oyster slurry into a sterile tank, and place it for 12 hours at a pH of 7.5 and a temperature of 0°C. The pH was adjusted to 5 with 8% citric acid, heated to 45°C, and 25 g (0.05%) of pepsin (enzyme activity 5×10 ⁴ U/g) was added for enzymatic hydrolysis for 2 hours. Then heat to 100°C with steam for 20 minutes to inactivate the enzyme. Then adjust the pH to 7 with 5% sodium hydroxide, add 200 grams of compound flavor enzyme (enzyme activity: 6.4× ^{10 4} U/g) and treat at 35° C. for 15 minutes.

Take fresh shrimp heads, scallops, and small fish, remove impurities, rinse, take 100 kg, cook in a sandwich pot for 2 hours, then put them in a fermentation tank, add 3 kg of red yeast yeast, and ferment for 2 hours at 35°C . Afterwards, the fermented liquid and the hydrolyzed liquid were put into a mixer and mixed evenly, centrifuged at 4000 rpm for 10 minutes by a centrifuge, and the supernatant was taken. Then it is filtered through two-stage microporous membranes with a pore size of 5 μm and 0.5 μm. The filtrate is adjusted with 4% citric acid to be 6.6, add 42 kg (12%) of salt, 17.5 kg (5%) of sugar, 10.5 kg (3%) of monosodium glutamate, 7 kg (2%) of onion powder, ginger and garlic 3.5 kilograms (1%) of powder, 1.75 kilograms (0.5%) of pepper powder, 7 kilograms (2.0%) of fennel essential oil, repeat the post-processing operation of example 1 below, obtain oyster multivariate seafood seasoning. Its various composition percentages are as follows:

protein 30.8

Peptide mixture 16.6

Moisture 3.9

Reducing sugar 5.8

Total Amino Acids 1.36

Free Amino Acids 0.72

Taurine 0.48

Example 3

Wash and shell fresh oysters, take 50 kg of oyster meat, add 100 kg of water and beat with a beater. Put the oyster slurry into a sterile tank, and place it for 8 hours under the condition that the pH is 6 and the temperature is 22°C. The pH was adjusted to 4 with 8% citric acid, heated to 45°C, and 50 g of pepsin (enzyme activity 5×10 ⁴ U/g) was added for enzymatic hydrolysis for 1.5 hours. Then heat to 90°C with steam and maintain for 30 minutes to inactivate the enzyme. Then adjust the pH to 8 with 5% sodium hydroxide, add 500 g of compound flavor enzyme (enzyme activity: 6.4× ^{10 4} U/g) and treat at 35° C. for 10 minutes. Add another 0.4 kg of β-cyclodextrin and boil for 6 minutes, then add 400 g of yeast powder and heat at 45° C. for 30 minutes.

Take fresh shrimp heads, scallops, and small fish, remove impurities, rinse, take 100 kg, cook in a sandwich pot for 2 hours, then put them into a fermentation tank, add 5 kg of compound starter, and ferment at 30°C for 2 hours. Afterwards, the fermented liquid and the hydrolyzed liquid were put into a mixer and mixed evenly, centrifuged at 4000 rpm for 10 minutes by a centrifuge, and the supernatant was taken. Then it is filtered through two-stage microporous membranes with a pore size of 5 μm and 0.5 μm. The filtrate is adjusted with 4% citric acid to be 6.8, add 22.5 kg (9%) of salt, 20 kg (8%) of sugar, 7.5 kg (3%) of monosodium glutamate, 7.5 kg (3%) of onion powder, ginger and garlic 5 kilograms (2.%) of powder, 1.25 kilograms (0.5%) of pepper powder, 2.5 kilograms (1.0%) of cumin essential oil, repeat the post-processing operation of example 1 below, obtain the multivariate seafood seasoning of oyster. Its various composition percentages are as follows:

Protein 32.1

Peptide mixture 15.7

Moisture 3.6

Reducing sugar 5.9

Total Amino Acids 1.4

Free amino acid 0.7

Taurine 0.6

Example 4

Wash and shell fresh oysters, take 50 kg of oyster meat, add 50 kg of water, and beat with a beater. Put the oyster pulp into a sterile fermenter, adjust the pH to 7.0 with sodium hydroxide, add 500 grams (1%) of Bacillus subtilis neutral protease (enzyme activity 4×10 ⁴ u/g), and enzymolyze at 45°C 3 hours, and then maintain at 100°C for 20 minutes to inactivate the enzyme. Add 1 kg (1%) of activated carbon, filter and add 250 g (0.5%) of β-cyclodextrin and boil for 8 minutes.

Take fresh shrimp heads, scallops, and small fish, remove impurities, rinse, take 100 kg, cook in a sandwich pot for 1 hour, then put it into a fermentation tank, add 4 kg of red yeast yeast, and ferment for 2 hours at 35°C . Afterwards, the fermented liquid and the hydrolyzed liquid were put into a mixer and mixed evenly, centrifuged at 4000 rpm for 10 minutes by a centrifuge, and the supernatant was taken. Then it is filtered through two-stage microporous membranes with a pore size of 5 μm and 0.5 μm. The filtrate is adjusted to a pH value of 6.8 with 4% citric acid, 12 kg (6%) of salt, 10 kg (5%) of sugar, 4 kg of monosodium glutamate (2%), 2 kg of onion powder (1%), ginger and garlic are added. 3 kilograms (1.5%) of powder, 1 kilogram of pepper powder (0.15%), 2 kilograms (1%) of cumin essential oil, repeat the post-processing operation of example 1 below, obtain the multivariate seafood seasoning of oyster. Its various composition percentages are as follows:

Protein 30.0

Peptide mixture 15.4

Moisture 3.5

Reducing sugar 5.9

Total Amino Acids 1.21

Free Amino Acids 0.73

Taurine 0.31

Example 5

Wash and shell fresh oysters, take 50 kg of oyster meat, add 150 kg of water, and beat with a beater. Put the oyster slurry into a sterile tank, adjust the pH to 7.5 with 10% sodium hydroxide, and add 50 grams (0.1%) of Bacillus subtilisin neutral protease (enzyme activity 1.76×10 ⁵ U) at a temperature of 50°C /g) and 100g (0.2%) trypsin (enzyme activity 1.86×10 ⁵ U/g), hydrolyze for 2 hours, and then maintain the temperature at 95°C for 20 minutes to inactivate the enzyme. After adding 400g of β-cyclodextrin and boiling for 6 minutes, add 400g of yeast powder and heat at 45°C for 30 minutes.

Take fresh shrimp heads, scallops, and small fish, remove impurities, rinse, take 100 kg, cook in a sandwich pot for 1 hour, then put them into a fermentation tank, add 4 kg of compound starter, and ferment at 35°C for 2 hours. Afterwards, the fermented liquid and the hydrolyzed liquid were put into a mixer and mixed evenly, centrifuged at 4000 rpm for 10 minutes by a centrifuge, and the supernatant was taken. Then it is filtered through two-stage microporous membranes with a pore size of 5 μm and 0.5 μm. The filtrate is adjusted with 4% citric acid to be 6.8, add 30 kg (10%) of salt, 18 kg (6%) of sugar, 9 kg of monosodium glutamate (3%), 6 kg of onion powder (2%), ginger and garlic 6 kilograms (2%) of powder, 4.5 kilograms (1.5%) of pepper powder, 6 kilograms (2%) of cumin essential oil, repeat the post-processing operation of example 1 below, obtain oyster multivariate seafood seasoning. Its various composition percentages are as follows:

Protein 33.6

Peptide mixture 15.8

Moisture 3.6

Reducing sugar 5.6

Total Amino Acids 1.5

Free Amino Acids 0.8

Taurine 0.75

Example 6

Wash and shell fresh oysters, take 50 kg of oyster meat, add 50 kg of water, and beat with a beater. Put the oyster slurry into a sterile tank, adjust the pH to 7.0 with 10% sodium hydroxide, and add 50 grams (0.1%) of compound protease (enzyme activity 1.11×10 ⁵ u/g) and 75 gram (0.15%) of trypsin was hydrolyzed (enzyme activity 1.86×10 ⁵ u/g) for 3 hours, and then kept at 90°C for 30 minutes to inactivate the enzyme. Add 0.4 kg of β-cyclodextrin and boil for 5 minutes, then add 400 g of yeast powder and heat at 45° C. for 30 minutes.

Take fresh shrimp heads, scallops, and small fish, remove impurities, rinse, take 100 kg, cook in a sandwich pot for 2 hours, then put them into a fermenter, add 4 kg of compound starter, and ferment at 35°C for 3 hours. Afterwards, the fermented liquid and the hydrolyzed liquid were put into a mixer and mixed evenly, centrifuged at 4000 rpm for 10 minutes by a centrifuge, and the supernatant was taken. Then it is filtered through two-stage microporous membranes with a pore size of 5 μm and 0.5 μm. The filtrate is adjusted with 4% citric acid to be 6.8, add 12 kg (6%) of salt, 12 kg (6%) of sugar, 4 kg (2%) of monosodium glutamate, 2 kg (1%) of onion powder, ginger and garlic powder 5 kilograms (2.5%), 6 kilograms (2%) of pepper powder, 4 kilograms (2%) of cumin essential oil, repeat the post-processing operation of example 1 below, obtain oyster multivariate seafood seasoning. Its various composition percentages are as follows:

Protein 30.1

Peptide mixture 15.6

Moisture 3.6

Reducing sugar 4.8

Total Amino Acids 1.70

Free Amino Acids 0.42

Taurine 0.26

Note: The proportions involved in this application document are weight ratios.

Claims (10)

1. the polynary seafood condiment of a seed oyster, it is characterized in that: it contains following component in percentage by weight:

Protein 〉=30%

Mixtures of polypeptides 〉=15%

Moisture≤4%

Reduced sugar 2～5%

Total amino acid 0.4～1.5%

Free amino acid 0.25～0.75%

Taurine 0.25～1.0%

2. the polynary seafood condiment of above-mentioned oyster is characterized in that:

(1) preparation of enzymolysis liquid

1. raw material and processing: get clean bright oyster meat, add the water making beating of 1～5 times of weight after draining;

2. enzymolysis:

A starches above-mentioned oyster in PH6.0～7.5,0～4 ℃ of self-dissolving of temperature 24～48 hours;

B adds 0.05～0.4% pepsin in 45 ℃ of following enzymolysis 1～2 hour at PH4～5;

C is 90～100 ℃ in temperature to be kept 20～30 minutes.

3. take off the hydrolyzate peculiar smell

(2) preparation of fermentation liquid

1. raw material and processing: with rinsings such as shrimp head, scallop edge, fish offal material, drain;

2. fermentation:

After the above-mentioned raw materials pulverizing, boiling 1～2 hour adds 1～6% leavening in 25～35 ℃ of fermentations 2～3 hours;

(3) clarification

Said hydrolyzed liquid and zymotic fluid are mixed, through diatomite pressure filtration or 4000 rev/mins centrifugal 10 minutes, with the clarified solution that obtains again via hole diameter be 5 μ m and 0.5 μ m two-stage filtering with microporous membrane;

(4) allotment

In above-mentioned filtrate, add salt 6～12%, sugar 4～8%, monosodium glutamate 2～4%, onion powder 1～3%, ginger garlic powder 1～3%, pepper powder 0.5～2%, Fructus Foeniculi quintessence oil 1～3% stirs.

(5) concentrate, granulation, oven dry

With above-mentioned deployed liquid concentration, make graininess through comminutor, packing is finished product.

3. the polynary seafood condiment of above-mentioned oyster is characterized in that:

(1) preparation of enzymolysis liquid

1. raw material and processing: get clean bright oyster meat, add the water making beating of 1～5 times of weight after draining;

2. enzymolysis:

In PH6.0～7.5, placed 6～8 hours by normal temperature with above-mentioned oyster slurry for a;

B adds 0.05～0.4% pepsin in 45 ℃ of following enzymolysis 1～2 hour at PH4～5;

C is 90～100 ℃ in temperature to be kept 20～30 minutes.

3. take off the hydrolyzate peculiar smell

(2) preparation of fermentation liquid

1. raw material and processing: with rinsings such as shrimp head, scallop edge, fish offal material, drain;

2. fermentation:

After the above-mentioned raw materials pulverizing, boiling 1～2 hour adds 1～6% leavening in 25～35 ℃ of fermentations 2～3 hours;

(3) clarification

Said hydrolyzed liquid and zymotic fluid are mixed, through diatomite pressure filtration or 4000 rev/mins centrifugal 10 minutes, with the clarified solution that obtains again via hole diameter be 5 μ m and 0.5 μ m two-stage filtering with microporous membrane;

(4) allotment

In above-mentioned filtrate, add salt 6～12%, sugar 4～8%, monosodium glutamate 2～4%, onion powder 1～3%, ginger garlic powder 1～3%, pepper powder 0.5～2%, Fructus Foeniculi quintessence oil 1～3% stirs.

(5) concentrate, granulation, oven dry

With above-mentioned deployed liquid concentration, make graininess through comminutor, packing is finished product.

4. the polynary seafood condiment of above-mentioned oyster is characterized in that:

(1) preparation of enzymolysis liquid

1. raw material and processing: get clean bright oyster meat, add the water making beating of 1～5 times of weight after draining;

2. enzymolysis:

A with ultraviolet ray irradiation 10～30 minutes, is the sodium chloride immersion of 0.06～0.08 mol with above-mentioned oyster slurry with concentration again, and temperature is the gradient temperature of 40～65 ℃ (raising 5 ℃ in per 3 minutes), 30～60 minutes time;

B adds 0.05～0.4% pepsin in 45 ℃ of following enzymolysis 1～2 hour at PH4～5;

C is 90～100 ℃ in temperature to be kept 20～30 minutes.

3. take off the hydrolyzate peculiar smell

(2) preparation of fermentation liquid

1. raw material and processing: with rinsings such as shrimp head, scallop edge, fish offal material, drain;

2. fermentation:

After the above-mentioned raw materials pulverizing, boiling 1～2 hour adds 1～6% leavening in 25～35 ℃ of fermentations 2～3 hours;

(3) clarification

Said hydrolyzed liquid and zymotic fluid are mixed, through diatomite pressure filtration or 4000 rev/mins centrifugal 10 minutes, with the clarified solution that obtains again via hole diameter be 5 μ m and 0.5 μ m two-stage filtering with microporous membrane;

(4) allotment

In above-mentioned filtrate, add salt 6～12%, sugar 4～8%, monosodium glutamate 2～4%, onion powder 1～3%, ginger garlic powder 1～3%, pepper powder 0.5～2%, Fructus Foeniculi quintessence oil 1～3% stirs.

(5) concentrate, granulation, oven dry

With above-mentioned deployed liquid concentration, make graininess through comminutor, packing is finished product.

5. the polynary seafood condiment of above-mentioned oyster is characterized in that:

(1) preparation of enzymolysis liquid

1. raw material and processing: get clean bright oyster meat, add the water making beating of 1～5 times of weight after draining;

2. enzymolysis: above-mentioned oyster slurry in PH7.0～8.0, is added 0.5～2% bacillus subtilis neutral proteinase, in 40～55 ℃ of enzymolysis of temperature 1～4 hour.

3. take off the hydrolyzate peculiar smell

(2) preparation of fermentation liquid

1. raw material and processing: with rinsings such as shrimp head, scallop edge, fish offal material, drain;

2. fermentation:

After the above-mentioned raw materials pulverizing, boiling 1～2 hour adds 1～6% leavening in 25～35 ℃ of fermentations 2～3 hours;

(3) clarification

Said hydrolyzed liquid and zymotic fluid are mixed, through diatomite pressure filtration or 4000 rev/mins centrifugal 10 minutes, with the clarified solution that obtains again via hole diameter be 5 μ m and 0.5 μ m two-stage filtering with microporous membrane;

(4) allotment

In above-mentioned filtrate, add salt 6～12%, sugar 4～8%, monosodium glutamate 2～4%, onion powder 1～3%, ginger garlic powder 1～3%, pepper powder 0.5～2%, Fructus Foeniculi quintessence oil 1～3% stirs.

(5) concentrate, granulation, oven dry

With above-mentioned deployed liquid concentration, make graininess through comminutor, packing is finished product.

6. the polynary seafood condiment of a seed oyster is characterized in that:

(1) preparation of enzymolysis liquid

1. raw material and processing: get clean bright oyster meat, add the water making beating of 1～5 times of weight after draining;

2. enzymolysis: above-mentioned oyster slurry in PH6.0～8.0, under 40～55 ℃ of conditions of temperature, was added 0.05～0.15% bacillus subtilis neutral proteinase and 0.05～0.25% trypsin digestion 2～3 hours

3. take off the hydrolyzate peculiar smell

(2) preparation of fermentation liquid

1. raw material and processing: with rinsings such as shrimp head, scallop edge, fish offal material, drain;

2. fermentation:

After the above-mentioned raw materials pulverizing, boiling 1～2 hour adds 1～6% leavening in 25～35 ℃ of fermentations 2～3 hours;

(3) clarification

Said hydrolyzed liquid and zymotic fluid are mixed, through diatomite pressure filtration or 4000 rev/mins centrifugal 10 minutes, with the clarified solution that obtains again via hole diameter be 5 μ m and 0.5 μ m two-stage filtering with microporous membrane;

(4) allotment

In above-mentioned filtrate, add salt 6～12%, sugar 4～8%, monosodium glutamate 2～4%, onion powder 1～3%, ginger garlic powder 1～3%, pepper powder 0.5～2%, Fructus Foeniculi quintessence oil 1～3% stirs.

(5) concentrate, granulation, oven dry

With above-mentioned deployed liquid concentration, make graininess through comminutor, packing is finished product.

7. the polynary seafood condiment of above-mentioned oyster is characterized in that:

(1) preparation of enzymolysis liquid

1. raw material and processing: get clean bright oyster meat, add the water making beating of 1～5 times of weight after draining;

2. enzymolysis: above-mentioned oyster slurry in PH6.0～8.0, under 45～55 ℃ of conditions of temperature, was added 0.1～0.25% compound protease and 0.05～0.15% trypsin digestion 2～3 hours

3. take off the hydrolyzate peculiar smell

(2) preparation of fermentation liquid

1. raw material and processing: with rinsings such as shrimp head, scallop edge, fish offal material, drain;

2. fermentation:

After the above-mentioned raw materials pulverizing, boiling 1～2 hour adds 1～6% leavening in 25～35 ℃ of fermentations 2～3 hours;

(3) clarification

Said hydrolyzed liquid and zymotic fluid are mixed, through diatomite pressure filtration or 4000 rev/mins centrifugal 10 minutes, with the clarified solution that obtains again via hole diameter be 5 μ m and 0.5 μ m two-stage filtering with microporous membrane;

(4) allotment

In above-mentioned filtrate, add salt 6～12%, sugar 4～8%, monosodium glutamate 2～4%, onion powder 1～3%, ginger garlic powder 1～3%, pepper powder 0.5～2%, Fructus Foeniculi quintessence oil 1～3% stirs.

(5) concentrate, granulation, oven dry

With above-mentioned deployed liquid concentration, make graininess through comminutor, packing is finished product.

8. according to claim 2 or 3 or 4 or 5 or the 6 or 7 polynary seafood condiments of described oyster, it is characterized in that: the peculiar smell that removes the oyster enzymolysis liquid with food flavor enzyme, be in PH7.0～8.0, temperature added 0.2～1% composite flavor Protease Treatment 5～15 minutes under 35～45 ℃ of conditions.

9. according to claim 2 or 3 or 4 or 5 or the 6 or 7 polynary seafood condiments of described oyster, it is characterized in that: the peculiar smell that removes the oyster enzymolysis liquid with dextrin and yeast, be in hydrolyzate, add 0.8～2% cycloheptaamylose and boiled 2～6 minutes, add 0.2～0.8% dusty yeast then in 35～45 ℃ of heating 30 minutes.

10. according to claim 2 or 3 or 4 or 5 or the 6 or 7 polynary seafood condiments of described oyster, it is characterized in that: the peculiar smell that removes the oyster enzymolysis liquid with active carbon and dextrin, be in hydrolyzate, add 0.1～1% (W/V) active carbon, filter back adding 0.2～1% cycloheptaamylose and boiled 4～8 minutes.