Process Of Preparing Seafood Sauce Scallop Processing Byproducts

In this essay, the pretreatment technology and enzymolysis technology for scallop by-products were explored, and the flavor improving technology on enzymatic hydrolysate of scallop by-products, including deodorization and debitterization technology, and Maillard reaction, was also researched. Based on the research, a new seafood sauce with stable quality and rich nutrition was developed.(1) Pretreatment technology for scallop by-products:Three pretreatment methods, including boiling with high temperature, water bath heating, and microwave heating, were analyzed. On hydrolyzing degrees of scallop by-products after the three approaches, boiling with high temperature was proved to be the best pretreatment technology, and its optimal parameter was115℃for25mins in high-pressure cooker.(2) Enzymolysis technology for scallop by-products:Enzyme kinds and enzyme ways (single enzyme hydrolysis, double enzymolysis and enzymatic hydrolysis in stages) were researched for achived ideal hydrolysis degree, and two stage enzymolysis technology was built. At first atage, double enzymes (neutral protease and papain with ratio of1:1) were used prepared the hydrolysate of scallop by-products under the optimal conditions of enzymolysis time5h, total enzyme dose2000U/g, substrate concentration1:1, enzymolysis temperature45℃and pH6.5. At second atage, flavor protease was used prepared the hydrolysate of scallop by-products under the optimal conditions of enzymolysis time5h, total enzyme dose250U/g, enzymolysis temperature45℃and pH6.0, and the degree of hydrolysis of scallop by-product reached63.85%.(3) Technology of deodorization and debitterization:To research the technology of deodorization and debitterization in terms of scallop protein enzymatic hydrolysate, four approaches, including active carbon adsorption, masking, hyper-filtration and the combined method of masking and hyper-filtration, were analysed.. Through the deodorization and debitterization process, there is no fishy smell and bitterness of the enzymatic hydrolysate. At the same time, about92%protein can be recycled. The best masking agent is consisted of0.005%ethyl maltol,0.002%ethyl lactate,0.1%rice wine and0.5%salt.(4) Maillard reaction:For improving the favor of scallop protein hydrolysate, single factor and orthogonal experiments were applied to optimize the best conditions, and the Maillard reaction conditions were heating enzymatic hydrolysate with4.5%glucose and2.5%glycine at pH7and120℃for50minutes.(5) Preparation of seafood sauce using hydrolysate of scallop by products:Fitstly, compound emulsifier (HLB13) was prepared using sucrose fatty acid ester (HLB4.5) and glycerin monostearate (HLB16.9) with the ratio of31:69. Secondly, compound emulsifier (HLB13) was added into hydrolysate of scallop by products on the ratio of0.03%, and the mixture was stired at45℃for4minutes. The resultant mixture (seafood sauce) was filling into300ml glass bottle and sterilizing in100℃for20minutes. There was no stratification in the glass bottle of seafood sauce, and heavy metal contents and microorganism index can meet the quality requirements after six months. The finding indicated that the prepared seafood sauce is a nutritious, tasty and heath sauce.