Study On Seafood Soy Sauce Of Scallop Skirts

Scallop skirts was full of nutrient substance and protein. If the protein would be made full use of to develop seafood flavoring, it could not only increase the kinds of the flavorings, but also increase the additional value and solve the environment pollution problem.Using scallop skirts, soy bean meal and wheat as raw material, koji making was used mixed multi-strain, and added mixing yeast to ferment, and by means of high-salt liquid state fermentation method to develop soy sauce of scallop skirts.In this experiment, optimal condition was determined by single factor and orthogonal experiment, the result was the scallop skirts, soybean meal, wheat, water with ratio of50g:70g:60g:70mL, and the fermention time60h. The optimal salt tolerance bacteria and the ratio was determined by the salt tolerance selected experiments of aspergillus usamii, UE336-2, UE336, As3.042and As3.811, the result was that the ratio of aspergillus usamii, UE336-2and As3.042was1:3:1. In the experiment, the salinity was18%, and the ratio of salt and water was100:250. The first, the fermentation temperature was low-temperature, then it turned to room temperature. At room temperature, salt tolerant yeasts was added. Through to selecting salt tolerant yeasts As2.297, As2.181, As2.180, As2.178, As2.378experiment, the result was As2.297and As2.378together with equal ratio to been fermented, and the physical and chemical indicators of the soy sauce changed significantly during the fermentation process.The product soy sauce was made by the high-salt liquid state soy sauce added mixing fermentation yeasts, whose amino nitrogen was0.8g/100mL. Through comparison, the physical and chemical indicators of soy sauce by adding yeasts were better than that didn’t add yeasts fermentum.Through the physicochemical index and sensory index of product soy sauce by the high-salt liquid state to been evaluated, the best mixing fermentation yeasts were As2.297and As2.378with ratio of1:1. The physicochemical index of product soy sauce was determined, the amino nitrogen was0.849g/100mL, the content of all nitrogen was1.47g/100mL, the content of total acid was2.39g/100mL, the content of total ester was127.73g/L, the content of alcohol was0.986g/100mL, the content of soly salt-free solid was21.353g/100mL, the content of chloride was21.506g/100mL, the content of reducing sugar was6.8g/100mL, the chroma was2.17, the relative density was1.237g/mL, the pH was4.27, the availability of the nitrogen of the amino acid was57.76%.