Method for preparing natural fish essence

A fish meat essence and natural technology, which is applied in the field of food seasoning, can solve the problem of insufficient fragrance and the like, and achieve the effects of simple production process, high image authenticity and good cooking feeling.

Inactive Publication Date: 2011-03-30
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The perfect combination of color, aroma, taste and shape can make food enjoy the beauty. Edible flavors and fragrances, as the main ingredients to adjust the aroma of food, play an inestimable role in the production of food industry. Compared with food made in traditional kitchens , processed food has a short production time, adv...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Remove the head and viscera of the fresh mackerel and mince it, weigh 1kg and add 10g of mixed enzymes, including 4g of neutral protease and 6g of flavor protease, then add 200g of water for stirring, adjust the pH value to 7, heat up to 55°C, and keep warm Carry out enzymatic hydrolysis, and the enzymatic hydrolysis time is 4 hours. After the enzymatic hydrolysis is completed, the enzymatic hydrolysis solution is deactivated and cooled to room temperature, and filtered, and the filtrate is the mackerel enzymatic hydrolysis solution.

[0042] Add each reaction material and stir to mix evenly. The material ratio is: glycine 10g, alanine 10g, cysteine ​​hydrochloride 10g, methionine 50g, arginine 15g, serine 5g, lysine 50g, aspartic acid 10g, proline 5g, glucose 50g, xylose 20g, vitamin B 1 5g, NaCl 30g, monosodium glutamate 40g, I+G 5g, squid enzymatic solution 700g, hydrolyzed vegetable protein solution 50g, yeast extract 150g, after mixing, use 30wt% NaOH solution to a...

Embodiment 2

[0045] 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.

[0046] 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 15g, 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 adju...

Embodiment 3

[0049] 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.

[0050] 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...

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PUM

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Abstract

The invention relates to a method for preparing a natural fish essence which is prepared by applying a spanish mackerel enzymolysis liquid as a raw material through a Maillard reaction. A method for preparing the spanish mackerel enzymolysis liquid comprises the step of hydrolyzing crushed spanish mackerel with a mixed enzyme containing neutral protease and flavourzyme, wherein the weight ratio of the neutral protease to the flavourzyme is 1:0.1-10. The fish essence prepared by adopting the method has the characteristics of good characteristic and no fishy smell, strong natural feeling, high image true degree, better cooling feeling, harmonious and natural fragrance, delicious, full and soft meat taste, convenient, and simple and economic production process; raw materials of the method are low in cost and easy to obtain; the production process is easy and economical; and the product has the advantages of good use effect and high cost performance.

Description

technical field [0001] The invention belongs to the field of food seasonings, in particular to a preparation method of natural fish essence. 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 food additives market 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 ...

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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