Preparation method of potamocorbula laevis palatable taste condiment

• Main Authors: LI WENXIE, LIU YANWEI, ZHANG YUYU, BU YING, LI JIANRONG, LIU YUANPING, LI YUJIN, LIN HONG, ZHU WENHUI, LI XUEPENG, XU YONGXIA
• Format: Patent
• Language: Chinese; English
• Published: 06.11.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a preparation method of a potamocorbula laevis palatable taste condiment, and aims to solve the problem that in the prior art, potamocorbula laevis is small in size, and shellremoval and meat obtaining are difficult, so that the potamocorbula laevis is difficult to process and utilize and enzymolysis efficiency is influenced when the potamocorbula laevis is processed withshells. The preparation method comprises the following steps of directly cooking the potamocorbula laevis with shells after being subjected to sand spitting and cleaning, then performing enzymolysis on the potamocorbula laevis with shells through combination of compound protease and flavor protease with ultrasonic assistance so as to obtain protein hydrolysate, and then performing biological fermentation, fishy smell elimination and vacuum concentration so as to obtain the potamocorbula laevis palatable taste condiment in the form of a concentrated solution. The cooked potamocorbula laevis with shells is directly subje