Natural fish meat flavor

A technology of fish meat essence and essence, which is applied in the field of food seasoning, can solve the problems of insufficient meat texture, poor characteristics, and poor natural feeling, and achieve the effects of low price, high cost performance, and simple production process

Inactive Publication Date: 2011-03-23
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a natural fish meat flavor and a preparation method thereof, which overcomes the disadvantages of existi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Remove the head and viscera of the fresh Spanish mackerel and mince it, weigh 1kg and add 10g of mixed enzymes, including 5g of neutral protease and 5g of flavor protease, then add 200g of water for stirring, adjust the pH value to 7, and heat up to 55°C. Keep warm for enzymolysis, and the enzymolysis time is 2 hours. After the enzymolysis is completed, the enzymolysis solution is deactivated and cooled to room temperature, and filtered. The filtrate is Spanish mackerel enzymatic solution.

[0037] Add each reaction material and stir and mix evenly. The material ratio is: glycine 10g, alanine 10g, cysteine ​​hydrochloride 5g, methionine 50g, arginine 12g, leucine 5g, glutamic acid 50g, proline Acid 10g, glucose 50g, xylose 20g, vitamin B 1 5g, NaCl 30g, monosodium glutamate 30g, I+G 10g, squid enzymatic solution 700g, hydrolyzed vegetable protein solution 100g, yeast extract 100g, after mixing, use 30wt% NaOH solution to adjust the pH value to 7, and control the tempera...

Embodiment 2

[0039] Remove the head and viscera of the fresh Spanish mackerel, weigh 1kg and add 8g of mixed enzymes, including 3g of neutral protease and 5g of flavor protease, then add 300g of water for stirring, adjust the pH to 6.5, heat up to 55°C, and keep warm Carry out enzymatic hydrolysis, and the enzymatic hydrolysis time is 3 hours. After the enzymatic hydrolysis is completed, the enzymatic hydrolysis solution is deactivated and cooled to room temperature, and filtered, and the filtrate is Spanish mackerel enzymatic hydrolysis solution.

[0040] Add each reaction material and stir to mix evenly. The material ratio is: glycine 15g, alanine 10g, cysteine ​​hydrochloride 5g, methionine 50g, arginine 10g, leucine 5g, lysine 50g, proline Acid 10g, Glucose 40g, Xylose 30g, Vitamin B 1 5g, NaCl 30g, monosodium glutamate 40g, I+G 10g, squid enzymatic solution 650g, hydrolyzed vegetable protein solution 100g, yeast extract 150g, after mixing, adjust the pH value to 6 with 30wt% NaOH solu...

Embodiment 3

[0042] Remove the head and viscera of the fresh mackerel and mince it, weigh 1kg and add 8g of mixed enzymes, including 5g of neutral protease and 3g of flavor protease, then add 300g of water for stirring, adjust the pH value to 6.5, heat up to 55°C, and keep warm Carry out enzymatic hydrolysis, and the enzymatic hydrolysis time is 3.5 hours. After the enzymatic hydrolysis is completed, the enzymatic hydrolysis solution is deactivated and cooled to room temperature, and filtered, and the filtrate is Spanish mackerel enzymatic hydrolysis solution.

[0043] Add each reaction material and mix well. The material ratio is: glycine 10g, alanine 15g, cysteine ​​hydrochloride 10g, methionine 50g, arginine 15g, phenylalanine 5g, lysine 5g, Tianmen Particic acid 10g, glucose 50g, xylose 20g, vitamin B 1 5g, NaCl 30g, monosodium glutamate 40g, I+G 5g, squid enzymatic solution 750g, hydrolyzed vegetable protein solution 50g, yeast extract 50g, after mixing, use 30wt% NaOH solution to adj...

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PUM

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Abstract

The invention provides a natural fish meat flavor, which is prepared by Maillard reaction of Spanish mackerel enzymatic hydrolyzate. The Spanish mackerel enzymatic hydrolyzate is prepared by hydrolyzing Spanish mackerel minced meat by using mixed enzyme containing neutral protease and flavorzyme, wherein the weight ratio of the neutral protease to the flavorzyme is 1:0.1-10. The fish meat flavor has good characteristics without fishy smell, strong natural flavor, high true degree, good cooking property, harmonious and natural fragrance and full and mild meat aroma.

Description

technical field [0001] The invention belongs to the field of food seasonings, in particular to a preparation method of fish flavor. Background technique [0002] Food flavor is one of the important factors affecting food quality, and also a key factor in determining consumers' preference for it. At present, flavor and aroma substances occupy most of the market of food additives in the world, and it is increasing year by year. After entering the 21st century, people's food structure has undergone greater changes. The proportion of self-sufficient food consumption is decreasing year by year, and the demand for some nutritious, convenient, leisure, and green new industrialized foods is increasing year by year. Consumers pursue food health, nutrition, and hygiene. At the same time, they also value fashion and taste, and are not satisfied with the past. More new flavors are needed to satisfy people's increasingly discerning tastes. [0003] Aroma is one of the important charac...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
Inventor 戴永鑫郝学财邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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