扇贝裙边水解液制备海鲜酱的加工工艺  

Processing technology of seafood sauce with hydrolyzed scallop skirt

作　　者：楚水晶[1] 农绍庄[1] 王珊珊[1] 李淑霞[1] 

机构地区：[1]大连工业大学生物与食品工程学院,辽宁大连116034

出　　处：《中国酿造》2010年第1期146-147,共2页China Brewing

摘　　要：以扇贝裙边为主要原料,选用中性蛋白酶、木瓜蛋白酶和酸性蛋白酶对其进行酶解。然后将水解液浓缩,再配以各种辅料,研制一种营养丰富的新型海鲜酱。其调配比例为:水解液55%、白糖8%、料酒2%、食盐8%、味精0.5%、淀粉4%、老抽酱油4%、辣椒油4%、胡椒粉1.5%、麻油0.5%。A new type of seafood sauce was producted by using scallop skirt and other supplementary materials as raw material, in which scallop skirt was hydrolysised by neutral proteinase, papain and acidic proteinase. The proportion of sauce was designed as follows： hydrolyzate 55%, sugar 8%, cooking wine 2%, salt 8%, monosodium glutamate 0.5%, starch 4%, Dark Soy Sauce 4%, capsicol 4%, pepper 1.5% and sesame oil 0.5%.

关 键 词：扇贝裙边 水解液 海鲜酱 

分 类 号：TS264.2[轻工技术与工程—发酵工程]