Seafood spice milt formula and preparation method of seafood spice milt

A technology of spices and seafood, applied in the field of seafood spices and fish essence formula and its preparation, can solve the problems of single, by-products of surimi processing that cannot be comprehensively utilized, and achieve the effect of mellow flavor

Inactive Publication Date: 2010-06-09
HAIXIN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The traditional comprehensive utilization of surimi processing by-products mainly focuses on processing feed fish meal, or using a single enzymatic hydrolysis t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0011] Example 1:

[0012] The fish essence seafood spice of the present invention. The basic formula is as follows: protein peptide concentrate 30wt%, hydrolyzed vegetable protein 8.0wt%, L-cysteine ​​hydrochloride 1.0wt%, glucose 2.0wt%, xylose 1.2wt%, I+G 0.2wt%, Thiamine hydrochloride 0.5wt%, glycine 0.5wt%, alanine 0.5wt%, ginger powder 0.2wt%.

[0013] The specific production method of the present invention includes the following steps:

[0014] 1. Wash, crush and chop the surimi processing waste, mix it with clean water according to a certain ratio, and then make a surimi

[0015] 2. Pour the fish paste into the enzymolysis tank for deep enzymolysis to obtain the protein peptide extract. The enzymatic hydrolysis process parameters are: the addition ratio (F:P) of Flavourzyme and Protamex is 2:1, the total amount of enzyme addition is 2.4wt%; the enzymatic hydrolysis temperature is 55°C; the pH value is 7.0; the substrate concentration is 30wt%.

[0016] 3. The protein peptide ...

Example Embodiment

[0020] Example 2:

[0021] The basic formula of the fish essence seafood flavor of the present invention is as follows: protein peptide concentrate 40wt%, hydrolyzed vegetable protein 9.0wt%, L-cysteine ​​hydrochloride 1.5wt%, glucose 2.5wt%, xylose 1.5wt% , I+G0.25wt%, thiamine hydrochloride 0.6wt%, glycine 0.6wt%, alanine 0.6wt%, ginger powder 0.3wt%.

[0022] The specific production method of the present invention includes the following steps: 1. The surimi processing waste is washed, crushed, and chopped, mixed with clean water in a certain proportion, and then beaten to make surimi.

[0023] 2. Pour the fish paste into the enzymolysis tank for deep enzymolysis to obtain the protein peptide extract. The enzymatic hydrolysis process parameters are: the addition ratio (F:P) of Flavourzyme and Protamex is 1:1, the total amount of enzyme addition is 2.0wt%; the enzymatic hydrolysis temperature is 45°C; the pH value is 6.5; the substrate concentration is 20wt%.

[0024] 3. The protein...

Example Embodiment

[0028] Example 3:

[0029] The basic formula of the fish essence seafood flavor of the present invention is as follows: protein peptide concentrate 50wt%, hydrolyzed vegetable protein 10.0wt%, L-cysteine ​​hydrochloride 2.0wt%, glucose 3.0wt%, xylose 1.8wt% , I+G 0.3wt%, thiamine hydrochloride 0.7wt%, glycine 0.7wt%, alanine 0.7wt%, ginger powder 0.4wt%.

[0030] The specific production method of the present invention includes the following steps:

[0031] 1. The by-products of surimi processing are washed, crushed, chopped, and mixed with clean water in a certain proportion to make surimi.

[0032] 2. Pour the fish paste into the enzymolysis tank for deep enzymolysis to obtain the protein peptide extract. The enzymolysis process parameters are: the addition ratio (F:P) of Flavourzyme and Protamex is 3:1, the total amount of enzyme addition is 1.8wt%; the enzymolysis temperature is 50°C; the pH value is 7.5; the substrate concentration is 40wt%.

[0033] 3. The protein peptide extract...

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PUM

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Abstract

The invention relates to a seafood spice milt formula and a preparation method of seafood spice milt, wherein the basic formula of seafood spice milt comprises the following components in percentage by weight: 30-50 percent of peptide concentrated solution, 8.0-20 percent of hydrolytic vegetable protein, 1.0-3.0 percent of L-cysteine hydrochloride, 2.0-5.0 percent of glucose, 1.2-2.0 percent of xylose, 0.2-0.5 percent of (I+G), 0.5-1.0 percent of thiamine hydrochloride, 0.5-1.0 percent of glycin, 0.5-1.0 percent of lactamine and 0.2-1.0 percent of ginger powder. The preparation method of seafood spice milt comprises the following step of: preparing a milt seafood spice with the amino nitrogen content of 1.952.25g/100mL by using a minced fillet processing waste as a raw material through an integrated technology of preprocessing, deep enzymolysis, membrane separation and Maillard reaction. Through the formula and the preparation method of the seafood spice milt, wastes including fish heads, fish bones, fish tails, fish scales and the like in the minced fillet processing process can be processed into the chocolate brown pasty milt seafood spice with uniform quality, moderate freshness and saltness, mellow flavor, lasting fragrance, inherent seafood taste and peculiar strong fragrance after the Maillard reaction.

Description

technical field [0001] The invention relates to a formula of seafood spice milt and a preparation method thereof. Background technique [0002] With the development of food technology, especially the development of aquatic product processing industry, people put forward higher requirements for the added value of fish processing; in addition, the growth of population and the increasing shortage of food resources require us to make comprehensive use of existing resources. To improve the utilization value of fish, the development and utilization of fish processing waste has been paid more and more attention, attracting scholars in many fields such as chemical engineering, food, biology, medicine, and environmental protection. [0003] In the process of processing surimi, the processing by-products produced after the fish meat is collected account for about 40wt% of the living body. These discarded fish heads, fish bones, fish tails, fish scales, etc. are rich in amino acids an...

Claims

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Application Information

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IPC IPC(8): A23L1/227A23L1/221A23L1/305A23L33/125A23L33/17A23L33/175A23L33/18
Inventor 陈日春陈兴才
Owner HAIXIN FOODS
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