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Production of seafood-flavour seasoning

A flavor seasoning and production process technology, applied in animal protein processing, protein food processing, food science, etc., can solve the problems of severe bitterness of hydrolyzed products, difficult production methods, and backward production methods, so as to improve the speed of enzymatic hydrolysis and Production efficiency, short production time and high production efficiency

Inactive Publication Date: 2007-09-05
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional hydrolyzed fish protein seasoning represented by fish sauce has many disadvantages such as low production level, backward production methods, unhygienic products, large environmental pollution, long production cycle, and difficult standardization of production methods, which can no longer meet the needs of modern food development. Requirements, it is necessary to develop new replacement products with high quality. The new fish hydrolyzed protein seasoning production technology with enzymatic hydrolysis technology as the core is the advanced representative and development trend of this kind of new product production mode.
Although many studies have been carried out on the technology of enzymatic hydrolysis of fish protein to produce seasoning in recent years, the process of "hydrolyzing fish protein with one or two commercial proteases" generally has low product yield, severe bitterness of hydrolyzate, Technical defects such as bland flavor

Method used

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Examples

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Effect test

Embodiment 1

[0016] A kind of production technology of producing seafood flavor seasoning, its process steps are as follows: (1) get cod processing by-product 10kg, mix with water in a ratio of 1 to 1 (w / v), break and homogenate, and boil for 5min; cool to 25°C, adjust the pH value to 7.1; (2) Add Bacillus subtilis culture solution equivalent to 1% (v / w) of the total weight of cod processing by-products and water, keep the temperature at 37°C for hydrolysis for 1 hour; boil for 5 minutes, cool to 25 ℃, adjust the pH value to 4.5; (3) add aspergillus oryzae culture solution equivalent to 1% (v / w) of the total weight of cod processing by-products and water, keep the temperature at 35 ℃ for hydrolysis for 1 hour; boil for 5 minutes, kill protease, and obtain The hydrolyzate; (4) the initial separation of the hydrolyzate to obtain the seafood flavor seasoning stock solution; (5) deodorizing, stabilizing and packaging the seafood flavor seasoning liquid stock solution to obtain the finished seaf...

Embodiment 2

[0020] A kind of production technology of producing seafood flavor seasoning, its process steps are as follows: (1) take cod processing by-product 20kg and mix with water in the ratio of 1 to 1 (w / v), break and homogenate, and boil 20min; Cool to 55 ℃, adjust the pH value to 8.5; (2) Add Bacillus subtilis culture solution equivalent to 30% (v / w) of the total weight of cod processing by-products and water, keep the temperature at 55°C for hydrolysis for 4 hours; boil for 20 minutes, and cool to 55°C , adjust the pH value to 6.5; (3) add the Aspergillus oryzae culture solution equivalent to 30% (v / w) of the total weight of cod processing by-products and water, keep the temperature at 55°C for hydrolysis for 4 hours; boil for 10 minutes, kill protease, and obtain hydrolysis product; (4) the initial separation of the hydrolyzed product to obtain the seafood flavor seasoning liquid; (5) deodorizing, stabilizing and packaging the seafood flavor seasoning liquid stock liquid to obtain...

Embodiment 3

[0023] A kind of production technology of producing seafood flavor seasoning, its process steps are as follows: (1) take cod processing by-product 50kg and mix with water in the ratio of 1 to 1 (w / v), break homogenate, and boil 10min; Cool to 40 ℃, adjust the pH value to 8; (2) add Bacillus subtilis culture solution equivalent to 15% (v / w) of the total weight of cod processing by-products and water, keep the temperature at 40 ℃ for 2 hours; boil for 15 minutes, cool to 40 ℃ , adjust the pH value to 5.5; (3) add the Aspergillus oryzae culture solution equivalent to 15% (v / w) of the total weight of cod processing by-products and water, keep the temperature at 40 ° C for 2 hours; boil for 8 minutes, kill protease, and obtain hydrolysis product; (4) the initial separation of the hydrolyzed product to obtain the seafood flavor seasoning liquid; (5) deodorizing, stabilizing and packaging the seafood flavor seasoning liquid stock liquid to obtain the finished seafood flavor seasoning....

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PUM

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Abstract

A technology for preparing the flavouring with sea food taste includes such steps as proportionally mixing the leftover of sea food with water, breaking, homogenizing, boiling, cooling, regulating pH value, proportionally adding the cultured liquid of Bacillus subtitis, hydrolyzing, boiling, cooling, regulating pH value, proportionally adding the cultured liquid of Aspergillus oryzae, hydrolyzing, boiling, separating the raw liquid of said flavouring, deodoring, stabilizing, and packing.

Description

technical field [0001] The invention relates to a production process of seasoning, in particular to a production process of seafood flavor seasoning. Background technique [0002] In the process of processing fish into surimi, a large number of by-products (fish head, fish skin, fish fins, fish tail, fish bones, etc.) will be produced, and their weight accounts for about 40% to 55% of the raw fish. Effective treatment will not only waste a lot of nutrients, but also pollute the environment. Making full use of these by-products can not only increase the added value of fish processing, but also reduce environmental pollution, which has good economic and social benefits. For a long time, fish processing by-products are simply processed into fishmeal or directly used as feed, with low utilization value. It is of great significance to develop new utilization methods for this part of by-products to increase the added value of fish processing. From a nutritional point of view, th...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23J3/04A23J3/34A23L27/00
Inventor 倪辉陈申如杨远帆蔡慧农
Owner JIMEI UNIV
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