PRODICING METHOD OF SHELLFISH COMPOSITION WITH ENHANCING FLAVOR

摘要

The present invention relates to a method for preparing a shellfish composition with improved flavor, and more specifically, to a method for preparing a shellfish composition with improved functional flavor. The present invention includes a first enzyme deactivation step, a second enzyme deactivation step, and a Maillard reaction step. [Reference numerals] (AA) Fresh Scallop;(BB) Hydrolysis;(CC) Wet grinding;(DD) Protease treatment( First enzyme-treatment);(EE) First enzyme inactivation (85 °C / 15min);(FF) RNA degradation enzyme treatment (second enzyme-treatment);(GG) AMP degradation enzyme treatment (third enzyme-treatment);(HH) Second enzyme inactivation;(II) Mix amino acids and additives;(JJ) Cooling;(KK) Produce Scallop composition