CN1685969A - Enzymatic method of preparing purple mussel sauce and its method - Google Patents

Abstract

A process for preparing the health-care violet mussel paste by enzyme method includes such steps as washing raw material, dripdrying, pulverizing, enzymolyzing by proteinase, adding ester-generating yeast, fermenting and holding the temp for a certain time.

Description

Enzymatic preparation of blue mussel sauce and method thereof

technical field

The invention relates to an enzymatic method for preparing blue mussel sauce and a method thereof, in particular to a marine biological product processing technology.

Background technique

Blue mussel is a kind of marine shellfish, commonly known as Haihong. Its fresh product has a higher crude protein content, followed by a total sugar content, and a lower ash and crude fat content. Among the 18 kinds of amino acids in its protein, it is rich in essential amino acids, Balanced, high protein content gives blue mussels high nutritional value. The sugar content in fresh blue mussels is as high as 3.34%, which is higher than other mussel species, and the presence of reducing sugar in the total sugar can reconcile the taste substances of the extract, so that the extract maintains its strong and long-lasting taste. Nowadays, purple mussels are generally cultivated artificially, and their products are usually cooked, shelled, and seasoned for direct consumption; there are also very few fresh shellfish meat, which are frozen and refrigerated as products; Processed into canned food. The continuous development of the enzyme preparation industry makes it more widely used in biotechnology in the food processing industry. The engineering bacteria in modern biotechnology can accelerate the enzymatic hydrolysis of marine biological products, make the aroma of fermented products more intense, remove fishy smell, and cover up Off-flavors, fermented foods and condiments have distinctive flavors. Ester-producing yeast, also known as aroma-producing yeast, is a general name for yeast that can produce more esters. It has strong oxidation characteristics and ester-producing ability, and can convert sugars and their derivatives into ethanol, acetic acid and CO ₂ . Organic acids and alcohols undergo esterification to form ethyl acetate, which makes the fermentation broth have ester aroma and alcohol aroma. In the later stage of fermentation, the protein can be hydrolyzed into amino acids, and the purine nucleotides generated after the yeast RNA is degraded, have a synergistic effect with glutamic acid sodium salt, and have a strong freshness-enhancing effect. Since the yeast cells are rich in vitamins, amino acids and inorganic salts, the prepared yeast seasoning has high nutritional value. At the same time, the ester-producing yeast can also use the sugar in the raw materials to produce a large amount of esters. The fermented liquid has a unique aroma. Most of the existing blue mussel product processing technologies are limited to primitive methods, no one has processed it into sauces, and no one has used modern biotechnology to better develop its products.

Contents of the invention

The purpose of this invention is to provide a kind of enzymatic method to prepare blue mussel sauce and method thereof, its principle is to organically combine enzymatic preparation technology, ester-producing yeast technology and blue mussel sauce production technology, and it can overcome prior art The above deficiencies.

In order to solve the above technical problems, the basic idea of the present invention is to add protease for enzymolysis after the raw materials are washed, drained and crushed, and yeast is added to ferment after the enzymolysis process, and then kept for a period of time to make the product.

The production method (process) of the present invention comprises the following steps: raw material→cleaning→draining→crushing→enzymolysis→boiling inactivation→yeast fermentation→filtering→adding salt→seasoning→finished product inspection.

The first technical solution as the basic idea of the present invention is: after cleaning, draining, and pulverizing the raw materials, add protease for enzymolysis, add ester-producing yeast after the enzymolysis process, undergo enzymolysis and yeast fermentation, and then keep warm for a period of time to prepare into products.

The second technical solution as the basic idea of the present invention is: after the raw materials are cleaned, drained and crushed, protease is added for enzymolysis, after the enzymolysis process, ester-producing yeast bacteria that break the cell wall are added, after enzymolysis and yeast fermentation, heat preservation A product is made over a period of time.

The third technical scheme as the basic idea of the present invention is: the protease used for enzymolysis is composite protease or alkaline protease, or neutral protease, and the content of protease used for enzymolysis (accounting for product quality)＜10%.

The fourth technical solution as the basic idea of the present invention is: the content of the ester-producing yeast used for yeast fermentation (accounting for product quality) is less than 25%.

The fifth technical solution as the basic idea of the present invention is: the protease used for enzymolysis is a double enzyme (composite protease and another enzyme); the yeast strain used for yeast fermentation is two or more multi-strain composites.

As an improvement of the above-mentioned first technical solution, after the enzymolysis process, in addition to adding ester-producing yeast, marine yeast is added.

As an improvement of the above-mentioned first technical solution, after the enzymatic hydrolysis process, brewer's yeast is added for fermentation.

As an improvement of the production method (process) of the present invention, when adding the ester-producing yeast that breaks the cell wall after the enzymolysis process, a wall-breaking process should be added.

In the present invention, during the production process of blue mussel sauce, the raw materials are cleaned, drained and crushed, and then protease is added for enzymolysis. After the enzymolysis process, ester-producing yeast is added, and the product is made after enzymolysis and yeast fermentation for a period of time. The advantage is that the nutritional components of the blue mussel product are further explored, and many healthy ingredients are added during the enzymatic hydrolysis and fermentation process of the product, and the strong fragrance of the product is increased. This method strengthens the quality of the blue mussel product. The in-depth development of the product is suitable for long-term storage and industrial production.

Detailed ways

Select fresh blue mussels, remove impurities, wash with water, peel off the shells and take the meat, use a pulverizer to crush the raw materials of blue mussels, add 0.2% of the raw material mass of compound protease and compound flavor protease to the raw materials, and mix the raw materials with enzymes Place it in an incubator for enzymolysis, the enzymolysis temperature is 55°C, and the time is 6h, then boil it to kill the enzyme, then cool to 30°C, then add 5% 1274, 1202 ester-producing yeast and 5% glucose, 30°C for 72 hours to ferment, then filter to remove the residue, add 6% salt and other seasonings, filter the juice and bottle it for sterilization.

Claims (8)

1, enzymatic method of preparing purple mussel sauce and method thereof is characterized in that raw material is cleaned, and pulverize the back and add protease and carry out enzymolysis, add ester-producing yeast behind the enzymolysis process, through enzymolysis and culture propagation, are incubated a period of time again to make product.

2, enzymatic method of preparing purple mussel sauce and method thereof is characterized in that manufacturing technique method carries out according to following steps: raw material → clean → shell is got meat → pulverizing → enzymolysis → boil deactivation → culture propagation → filter → with salt → seasoning → product inspection.

3, enzymatic method of preparing purple mussel sauce and method thereof is characterized in that raw material is cleaned, and shell and get meat, pulverize back adding protease and carry out enzymolysis, add ester-producing yeast, marine yeast, brewer's yeast behind the enzymolysis process,, be incubated a period of time again to make product through enzymolysis and culture propagation.

4, the method for claim 1 is characterized in that behind enzymolysis process, adds the ester-producing yeast of abolishing cell membrane.

5, the method for claim 1 is characterized in that behind enzymolysis process, adds the ester-producing yeast that a part is abolished cell membrane, adds a part of ester-producing yeast bacterium again.

6, the method for claim 1 is characterized in that content＜10% of the protease that enzymolysis is used.

7, the method for claim 1 is characterized in that content＜25% of the ester-producing yeast bacterium that culture propagation is used.

8,, it is characterized in that the used protease of enzymolysis is with two enzymes as described in the claim 1,3; Culture propagation is the complex with many bacterial classifications.