Optimization of Processing Technology of Seafood Condiments from Octopus Viscera

Enzymolysis technology from octopus viscera was carried out through mono-factor and orthogonal experiments with proteins hydrdysis degress as index.Under the optimized enzymatic hydrolysis conditions, it was added salt, sugar, pepper and ginger-garlic powder, the seafood seasoing formode was explored with sensory scores as the index, and mixed with corn starch.After concentrating and drying, a delicious seafood seasoning was made, whose the physical and chemical characters and bacteriological index were all in keeping with the relevant nationalhygiene standard.The experiment showed that the optimized conditions of trypsin hydrolyzing octopus viscera were decided:the substrate concentration 10%, enzyme concentration (E/S) 2.5%, temperature 40℃, time 8.0 h, pH8.0 and the optimized recipe of seafood seasoning from octopus viscera was that:seafood flavor essence 15%, salt 35%, granulated sugar 14%, pepper powder 3%, ginger-garlic powder 4%.