The Research And Development Of Scallop Skirt Fermented Seasonings

In this thesis using scallop skirt as raw materials, scallop skirt low-salt solid-state saucewas researched and scallop skirt high-salt liqud-state sauce was explored preliminary.Scallop skirt low-salt solid-state sauce was researched through two kinds of technology.Technology1: scallop skirt and supplementary materials made koji, then fermented.Technology2: bean cake and supplementary materials made koji, then added scallop skirtand fermented.The strains suitable for scallop skirt low-salt solid-state sauce was selected from9strains,according to the growth condition of koji starter, the koji enzyme activities and the saucesamino nitrogen grams of different strains.The koji-making conditions of scallop skirt low-salt solid-state sauce were confirmed,through the single factor experiments and the orthogonal experiments. During thefermentation process, the technology and technology conditions were confirmed according tothe amino nitrogen generation rate and the contents of amino nitrogen.The result indicate that:1.The strains suitable for technology1is that:As3.350,As3.042,HuNiang336-2. And theproportion is that: As3.350:As3.042:HuNiang336-2=1:1:1The strains suitable for technology2is that: HuNiang336-2,As3.042,Yu3.811. And theproportion is that: HuNiang336-2:As3.042;Yu3.811=3;1;12.The koji-making conditions optimized of technology1: scallop skirt60g, bean cake20g, bran60g, wheat40g, whater60mL, time45h.The koji-making conditions optimized of technology2: bean cake40g, bran30g,wheat40g, whater80mL, time40h, scallop skirt20g.3.The technology1was the better technology because of its higher amino nitrogengeneration rate. The fermentation conditions of technology1:salinity12%, fermentationtemperature of former twelve days at45℃, fermentation temperature of later eighteen days at40℃. In the scallop skirt low-salt solid-state sauce,the contents of amino nitrogen, the totalnitrogen, the taurine and the glycosaminogly can reach0.87g/100mL,1.64g/100mL,1.01×10^-2g/100mL,2.64×10^-3g/100mL respectively. The contents of the taurine and theglycosaminogly in the scallop skirt low-salt solid-state sauce was the21times and31timesrespectively than the traditional low-salt solid-state soy sauce.In the scallop skirt high-salt liquid-state sauce, the contents of amino nitrogen, the totalnitrogen, the taurine and the glycosaminogly can reach0.85g/100mL,1.37g/100mL,1.81×10^-2g/100mL,3.57×10^-3g/100mL respectively. The contents of the taurine and theglycosaminogly in the scallop skirt high-salt liquid-state sauce was the28times and21timesrespectively than the traditional high-salt liquid-state soy sauce.Compared with traditional soy sauce, scallop skirt sauce has a full-bodied seafood flavor.