Anchovy enzymolysis protein flavouring liquid and preparation method thereof

Abstract

The present invention relates to an anchovy enzymatic protein seasoning liquid and a preparation method thereof. Fresh or frozen and unfrozen anchovy is used as a raw material. Papain, compound protease and flavor enzyme are combined as compound enzyme to be hydrolyzed as short peptide protein liquid. After anchovy protein enzymatic hydrolysate is processed for killing enzyme, residue and liquid are separated to obtain hydrolysate solution; active carbon with the weight of 1 percent to 3 percent of the weight of the hydrolysate solution is added for filtering; 0.5 percent to 1 percent of beta-cyclic dextrin is added for debitterizing; the solution is condensed to 1 / 2 to 1 / 3 of the original volume after centrifugal filtration; colorant with the weight of 0.05 percent to 0.2 percent of the weight of the condensed anchovy protein enzymatic hydrolysate, 0.05 percent to 0.2 percent of emulsifier and 5 percent to 25 percent of seasoning are added for homogenizing and seasoning. The seasoning liquid preserves all nutrient contents and functional factors of anchovy, has high nutrient value and fresh and dense taste, is easy for digesting and absorbing and has the health care efficacies on reducing cholesterol, eliminating fatigue, improving body immunity, etc. The preparation method has reasonable technology, simple operation and strong operability and is easy for realizing the industrialized production.

Description

technical field [0001] The invention relates to an edible animal protein and a processing method thereof, in particular to an anchovy enzymatic protein seasoning liquid and a preparation method thereof. Background technique [0002] Anchovy (Engraulis japonicus) is a small fish that lives in the middle and upper layers of temperate oceans. Snake sticks, sea snakes, rotten out of water, old geese eat, mackerel eat, rotten boats. It is widely distributed in the Bohai Sea, the Yellow Sea and the East China Sea in my country, and is the fish species with the largest biomass of a single fish resource in the Yellow Sea and the East China Sea. Because it is a bait organism for other economic fish, it is also a key species in the food chain of the Yellow Sea and the East China Sea. Anchovy meat is tender and tender, with a protein content of 15% to 20%. It is rich in 18 kinds of amino acids needed by the human body, especially rich in unsaturated fatty acids and multivitamins tha...

AI Technical Summary

Problems solved by technology

But at present, also do not see the report that utilizes anchovy as raw material to produce a protein seasoning liquid that is rich in nutrition and has certain health care functions