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Seafood seasoning and preparation method thereof

A technology for seasoning and seafood is applied in the field of seafood seasoning and its preparation, which can solve the problems of poor seafood protein extraction process, unreasonable formula design of seafood seasoning, etc., and achieves high utilization value, reasonable ratio and excellent taste. Effect

Inactive Publication Date: 2011-11-09
FISHERIES RES INST OF FUJIAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main purpose of the present invention is to overcome the shortcomings of poor seafood protein extraction process and unreasonable formula design of seafood seasoning in the prior art, and provide a seafood seasoning and its preparation method

Method used

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Experimental program
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Effect test

specific Embodiment approach 1

[0044] A preparation method of seafood seasoning, comprising the steps of:

[0045] In step 1, two kinds of proteases, AS.1398 neutral protease and flavor protease, are used to hydrolyze the fish leftovers that have been meat, and the hydrolysis conditions are: the ratio of AS. The addition amount is 500U / g hydrolysis substrate, the hydrolysis temperature is 52°C, the hydrolysis pH value is 7.2, and the hydrolysis time is 5h;

[0046] Step 2, heating up to 90°C to inactivate the hydrolyzate;

[0047] Step 3, vacuum concentrating the hydrolyzate until the solid content is above 15%;

[0048] Step 4: Perform pressure spray drying on the concentrated solution, the inlet air temperature is 180°C, and the outlet air temperature is 90°C;

[0049] Step 5: mixing the dried seafood hydrolyzed protein powder with ingredients, adding starch paste, stirring, extruding, granulating, and drying to obtain a finished product.

[0050] In the seafood condiment made, comprise the composition...

specific Embodiment approach 2

[0067] A preparation method of seafood seasoning, comprising the steps of:

[0068] Step 1, using AS.1398 neutral protease and flavor protease two proteases to hydrolyze the fish leftovers that have been meat, the hydrolysis conditions are: the ratio of AS. The addition amount is 550U / g hydrolysis substrate, the hydrolysis temperature is 53°C, the hydrolysis pH value is 7, and the hydrolysis time is 5.2h;

[0069] Step 2, heating up to 90°C to inactivate the hydrolyzate;

[0070] Step 3, vacuum concentrating the hydrolyzate until the solid content is above 15%;

[0071] Step 4: Perform pressure spray drying on the concentrated solution, the inlet air temperature is 180°C, and the outlet air temperature is 90°C;

[0072] Step 5: mixing the dried seafood hydrolyzed protein powder with ingredients, adding starch paste, stirring, extruding, granulating, and drying to obtain a finished product.

[0073] In the seafood condiment made, comprise the composition of following weight ...

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Abstract

The invention relates to a seafood seasoning and a preparation method thereof. Fishes, shrimps, shellfishes or leftovers thereof are taken as raw materials, ingredients are added, and the seafood seasoning is a granular product prepared by the steps of double-enzyme hydrolysis, vacuum concentration, spray drying and granulation. Compared with the prior art, the preparation method of the seafood seasoning has the advantages that: double enzymes, namely subtilisin and flavourzyme are used for performing protein hydrolysis on low-value fishes, shrimps, shellfishes or leftovers thereof, and the proportion, adding amount, hydrolysis temperature, pH value and hydrolysis time of the bienzyme are strictly controlled, so the higher hydrolysis degree can be obtained, and the bitterness is furthest avoided; and the granular seafood seasoning has a reasonable proportion as well as excellent color, aroma and taste, develops a novel way for high-value utilization of low-value aquatic proteins, and has higher utilization value and broad market prospect.

Description

technical field [0001] The invention relates to a seafood seasoning and a preparation method thereof. Background technique [0002] The extraction of seafood protein in the prior art usually uses low-value fish, shrimp, shellfish or their leftovers as raw materials, and is extracted by boiling, or hydrolyzed by a single protease, but the hydrolyzate has a bitter taste, and the extraction process is complicated. The cost is higher, and the obtained seafood seasoning is liquid, which is unfavorable for packaging, storage and transportation. [0003] Not only that, the addition of ingredients in the recipe design of seafood condiments on the market is usually not reasonable, not only the cost is higher, but its local flavor is also difficult to meet the needs of consumers. Contents of the invention [0004] The main purpose of the present invention is to overcome the shortcomings of poor seafood protein extraction process and unreasonable formula design of seafood seasoning ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L1/221A23L1/33A23L27/26A23L17/40A23L27/10
Inventor 刘智禹吴成业叶玫赵梅刘淑集苏永昌钱卓真
Owner FISHERIES RES INST OF FUJIAN
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