Using Biodegradation Technology to Produce Seafood Condiments
People have known for a long time that boiled meat will give off a fragrance, and the broth will produce a delicious taste; cooking Chinese dishes cannot do without the seasoning of "dashi". The so-called broth is the original, direct seafood condiment. For example, traditional condiments that are still widely used today: shrimp sauce, fish sauce, oyster sauce and so on. It is the direct extract of the corresponding aquatic product.
What guarantee
Using traditional methods to make meat condiments has insurmountable shortcomings. First of all, the utilization rate of raw materials is low, because direct boiling can only extract a small amount of salt-soluble protein and amino acids from the meat itself. For example, using traditional methods to make oyster sauce, only about 5% of the raw material of oyster meat can be used. In addition, the extraction time is long, the efficiency is low, and the desired flavor cannot be achieved.
With the advancement of science, people's understanding of extracts is fundamentally changed, and breakthroughs have been made in this field. The adoption of biodegradation technology is one example.
The so-called biodegradation technology is to use biological enzymes as catalysts to carry out directional hydrolysis processing on the polymer raw material base material to decompose it into small molecular substances, which are extracted to obtain the desired finished product. The use of biodegradation technology to process poultry, livestock, and aquatic products can produce protein hydrolyzed protein extracts of meat flavor, which can be used in the food industry to obtain good results.
The principle of enzymatic extraction is to use the highly specific characteristics of the enzyme reaction to select the corresponding enzymes to hydrolyze or degrade the components of the cell membrane, destroy the cell membrane structure, and dissolve, suspend or gel the components in the cell. In order to achieve the purpose of extraction, and help to improve the extraction rate of ingredients. Many meats contain protein. When the decoction method is used, the protein will condense with heat, which will affect the decoction of the extracted ingredients. If protease is added, the protein in the plant can be resolved, which can improve the extraction rate of the ingredients.