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Manufacturing method of seafood powder flavoring

A manufacturing method and a technology for seasoning, which are applied in the field of comprehensive utilization of marine biological resources, can solve the problems of insufficient umami of products, loss of fish flavor and flavor, etc., and achieve the effects of improving amino acid content and overcoming easy oyster changes.

Active Publication Date: 2012-03-28
NINGBO HAIZHIYUAN BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the seafood powder seasoning produced by simple drying and crushing method, the protein in its raw fish is seldom degraded into amino acids, so that the umami taste of the product is insufficient
There is also the method of hydrolyzing the raw material small miscellaneous fish with protease. Although the amino acid content and umami taste in the raw material after enzymatic hydrolysis will increase, the fragrance and flavor of the fish will be greatly lost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: the product of the present embodiment is applicable to restaurants, catering enterprises, and the manufacture method step of seafood powder seasoning of the present invention is as follows:

[0017] (1) First, grind the cleaned small miscellaneous fish into pulp with a stainless steel refiner, pass through a 40-mesh screen, add it to the stainless steel enzymatic hydrolysis tank, add tap water 1.5 times the weight of the small miscellaneous fish, and turn on the enzymatic hydrolysis Tank jacket heating steam, 95 ℃ heat preservation and heating for half an hour. Turn off the steam, turn on the mixer of the enzymolysis tank (30 revolutions per minute), turn on the jacket cooling water of the enzymolysis tank, and lower the temperature of the material in the tank to 45°C. Add 0.01% Alcalase protease and 0.01% Flavourzyme flavor protease to the material. The above proteases are all food-grade proteases produced by Novozymes (China) Investment Co., Ltd. Turn o...

Embodiment 2

[0021] Embodiment 2: the product of present embodiment is applicable to supermarket, family, and seafood powder seasoning manufacturing method step of the present invention is as follows:

[0022] (1) First, grind the cleaned small miscellaneous fish into pulp with a stainless steel refiner, pass through a 40-mesh screen, add it to the stainless steel enzymatic hydrolysis tank, add tap water 1.5 times the weight of the small miscellaneous fish, and turn on the enzymatic hydrolysis Tank jacket heating steam, 95 ℃ heat preservation and heating for half an hour. Turn off the steam, turn on the mixer of the enzymolysis tank (30 revolutions per minute), turn on the jacket cooling water of the enzymolysis tank, and lower the temperature of the material in the tank to 45°C. Add 0.01% Alcalase protease and 0.01% Flavourzyme flavor protease to the material. The above proteases are all food-grade proteases produced by Novozymes (China) Investment Co., Ltd. Turn on the enzymolysis tank ...

Embodiment 3

[0026] Embodiment 3: the present embodiment is applicable to the raw material small miscellaneous fish with relatively large specifications and relatively low moisture content. The steps of the manufacturing method of seafood powder seasoning according to the present invention are as follows:

[0027] (1) First, grind the cleaned small miscellaneous fish into pulp with a stainless steel refiner, pass through a 40-mesh screen, add it to a stainless steel enzymatic hydrolysis tank, add tap water 1.8 times the weight of small miscellaneous fish, and turn on the enzymatic hydrolysis Tank jacket heating steam, 95 ℃ heat preservation and heating for half an hour. Turn off the steam, turn on the mixer of the enzymolysis tank (30 revolutions per minute), turn on the jacket cooling water of the enzymolysis tank, and lower the temperature of the material in the tank to 45°C. Add 0.01% Alcalase protease and 0.01% Flavourzyme flavor protease to the material. The above proteases are all fo...

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PUM

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Abstract

The invention relates to a manufacturing method of a seafood powder flavoring. The method comprises the steps as follows: (1), hydrolyzing small fish materials with proteolytic enzymes to obtain fish amino acid powders; (2), extracting small fish materials with hot water to obtain fish-flavored protein powders; and (3), mixing 1 to 20 parts by weight of fish amino acid powders, 1 to 30 parts by weight of fish-flavored protein powders, 1 to 20 parts by weight of monosodium glutamate, 1 to 30 parts by weight of table salt, 1 to 7 parts by weight of maltodextrin and 1 to 3 parts by weight of spices to obtain the final seafood powder flavoring. The invention has the benefits as follows: the contents of amino acids in the enzymatic hydrolysates of the small fish are increased by enzymolysis with proteases in addition to flavourzymes, the seafood flavor of the fish-flavored protein powders is enhanced by hot water extraction of flavor proteins of the small fish, and by the combination of fish amino acid powders and fish-flavored protein powders, the seafood powder flavoring has not only high palatable taste times but also mellow seafood flavor and is not liable to be spoiled due to oxidation.

Description

technical field [0001] The invention belongs to the field of comprehensive utilization of marine biological resources, and mainly relates to a manufacturing method of seafood powder seasoning. Background technique [0002] Xiangshan County, where the applicant company is located, is a major marine fishing county in the country. In the first half of 2009, the county's marine fishing output was 447,800 tons, the fishery output value was 4.625 billion yuan, and the total aquatic product output was 573,500 tons. There are 220 aquatic product freezing and processing enterprises in the county. The total output of aquatic product processing is 150,000 tons, the output value is 2.07 billion yuan, the profits and taxes are 170 million yuan, and the export earnings are 200 million US dollars. The average annual transaction volume of aquatic products in China Aquatic City is 300,000 tons, with a transaction value of 1.5 billion yuan, accounting for 41% of Ningbo's aquatic product proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/227A23L27/21
Inventor 叶再镯
Owner NINGBO HAIZHIYUAN BIOTECH CO LTD
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