Natural fish meat flavor

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...

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 existing fish meat flavor products such as poor natural feeling, poor characteristics, too heavy fishy smell, and insufficient meat texture.