Fish seasoning and preparation method thereof

A condiment and fish technology, applied in the field of fish condiment and its preparation, to achieve the effects of simple process, improved production efficiency, high economic benefit and social benefit

Active Publication Date: 2009-12-02
广州市仟壹生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although there are some seafood seasoning products on the market at present, they can no longer meet the requirements of consumers for the type and quality of salty flavor products, and new types of powdery or paste fish seasonings need to be developed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The preparation method of fish seasoning of the present invention, the steps are as follows:

[0039] (1) Preparation of surimi paste:

[0040] The fish was slaughtered, descaled, gills and viscera were removed, 50kg was weighed in the obtained fish body, firstly, it was sterilized and disinfected with food-grade chlorine dioxide, then rinsed with sterile water, and then minced. into surimi; add 50kg of water to the obtained surimi, and then grind it into surimi.

[0041] (2) Preparation of enzymolysis solution:

[0042] The surimi slurry obtained in step (1) was heated to 50°C, kept for 10 minutes, and then adjusted to pH 6.0; 50 g of papain was added to the adjusted surimi slurry, hydrolyzed at 60°C for 5 hours, and the temperature was raised to 100°C After 25 minutes of incubation, the enzyme was inactivated, cooled to below 30°C, and the fish bones were removed with a filter to obtain about 90 kg of enzymatic hydrolyzate.

[0043] (3) prepare reaction solution: ...

Embodiment 2

[0054] The preparation method of fish seasoning of the present invention, its steps are as follows:

[0055] (1) Preparation of surimi paste:

[0056] The fish was slaughtered, scaled, gills and viscera removed, 50kg was weighed in the obtained light fish, firstly, it was sterilized and disinfected with food-grade hydrogen peroxide, then rinsed with sterile water, and then minced into fish. surimi; add 250kg of water to the obtained surimi, and then grind it into surimi.

[0057] (2) Preparation of enzymolysis solution:

[0058] The surimi slurry obtained in step (1) was heated to 40°C, kept for 20 minutes, and then adjusted to pH 7.0; 0.25 kg of trypsin was added to the adjusted surimi slurry, hydrolyzed at 50°C for 25 hours, and the temperature was raised to 100 After 15 min at ℃, the enzyme was inactivated, cooled to below 30 ℃, and the fish bones were removed with a filter to obtain about 280 kg of enzymatic hydrolysis solution.

[0059] (3) prepare reaction solution: ...

Embodiment 3

[0070] Powdery and paste fish seasoning of the present invention and preparation method thereof, its steps are as follows:

[0071] (1) Preparation of surimi paste:

[0072] The fish was slaughtered, scaled, gills and viscera removed, 50kg was weighed in the obtained light fish, firstly, it was sterilized and disinfected with food-grade hydrogen peroxide, then rinsed with sterile water, and then minced into fish. surimi; add 150kg of water to the obtained surimi, and then grind it into surimi.

[0073] (2) Preparation of enzymolysis solution:

[0074] The surimi slurry obtained in step (1) was heated to 60°C, kept for 5 minutes, and then adjusted to pH 8.0; 0.25kg of alkaline protease and 0.25kg of flavored protease were added to the adjusted surimi slurry, and at 55°C After hydrolysis for 50 hours, the temperature was raised to 100 °C, the temperature was maintained for 20 minutes, the enzyme was inactivated, the temperature was cooled to below 30 °C, and the fish bones wer...

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PUM

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Abstract

The invention provides fish seasoning and a preparation method thereof. The method comprises the following steps: preparing minced fillet jelly; preparing enzymolysis solution from the minced fillet jelly; preparing a reaction solution through thermal reaction; and mixing the enzymolysis solution and/or the reaction solution, and adding an auxiliary material to prepare powdered or pasty fish seasoning. The powdered fish seasoning prepared by the method is meal from straw yellow to claybank and is easy to dissolve in water and has fish flavor, the total nitrogen content is not less than 3 percent, and the cooking salt content is not more than 45 percent; and the pasty fish seasoning is thick liquid from straw yellow to claybank, the total nitrogen content is not less than 1 percent, the total slid content is not less than 35 percent, and the cooking salt content is not more than 15 percent. The fish seasoning prepared by the method supplements a fish flavor variety absent in the prior salty essences and increases the varieties of the salty essences. The method has simple process and high production efficiency, and the used raw materials have wide sources, are easy to obtain and are helpful for saving the cost.

Description

technical field [0001] The invention relates to the production technology of condiments, in particular to a fish condiment and a preparation method thereof. Background technique [0002] In recent years, with the rise of new seasoning and salty flavor products, people pay more and more attention to the development of different types of salty flavors. The crude protein content of fish is as high as 15% or more, and the essential amino acids it contains are complete. Select suitable protease to hydrolyze these polypeptide chains, through enzymatic hydrolysis, and then through concentration, thermal reaction, preparation or drying and other methods, it is possible to prepare new salty flavor products such as powdery and paste fish seasoning. [0003] Although there are some seafood seasoning products on the market at present, they can no longer meet the requirements of consumers for the type and quality of salty flavor products, and new types of powdery or paste fish seasoning...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/221A23L1/231A23L27/00A23L27/10A23L27/26
Inventor 林伟锋陈中
Owner 广州市仟壹生物技术有限公司
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