Method for preparing delicate flavor agent using fresh water fish leftover bits and pieces

Abstract

The invention relates to a method for preparing a flavor enhancer by utilizing waste of freshwater fish, the steps are as follows: (1) liquid of lactic acid bacteria is prepared; (2) mixed liquid of the waste is prepared; (3) compound enzyme is prepared; (4) the compound enzyme is utilized for enzymatically hydrolyzing the mixed liquid of the waste, and the liquid of the lactic acid bacteria is utilized for removing fishy odor; (5) the inactivation of the enzyme and the sterilization of hydrolyzed liquid are carried out; the method utilizes the waste which is produced during the pre-treatment process of the freshwater fish and adopts the compound enzyme method hydrolysis process for producing the seafood flavor enhancer, so the method can not only solve the low utilization rate of the waste which is produced during the processing of the freshwater fish and the environmental pollution problem after the abandoning, but also can improve the recycling rate of protein and other nutrients during the recycling process of the waste.

Description

technical field

[0001] The invention relates to a food biotechnological processing method, in particular to a method for preparing umami flavoring agent by using leftovers of freshwater fish. Background technique

[0002] my country is rich in freshwater fish resources. With the rapid development of freshwater fish processing industry in recent years, a large amount of processing waste (fish head, fish bone, fish tail and fish viscera, etc.) has been produced. Freshwater fish waste is rich in various amino acids, Protein, fat and a variety of trace elements are rich in calcium, zinc and iron and other nutrients needed for the growth and development of human bones, and also contain substances that the human body needs but cannot be synthesized by itself. If it cannot be recycled, it will cause serious waste of resources .

[0003] At present, the processing method of domestic leftovers is to process them into fishmeal by pressing and drying. The protein yield is low and sever...