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Fishbone and beer yeast extract complex seasoning and preparation method thereof

A compound seasoning and brewer's yeast technology, which is applied in food preparation, food science, application, etc., can solve the problems of unreported seasoning, achieve the effects of improving comprehensive utilization, preventing osteoporosis, and unique flavor

Inactive Publication Date: 2013-05-08
CHINA THREE GORGES UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many seasonings on the market, but there is no report on the seasoning that combines fish bones with brewer's yeast extract

Method used

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Experimental program
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Effect test

Embodiment Construction

[0019] Preparation of fish bone paste: choose fish head or fish bone as the aggregate to prepare fish bone paste, chop the aggregate into a sodium bicarbonate solution with a mass percentage concentration of 2-4%, soak and rinse to remove the congestion on the aggregate , aponeurosis, dirt, etc., after draining, add 1%-3% cooking wine and 1%-3% vinegar to the weight of the aggregate bone, mix well, and mix the aggregate and water in a weight ratio of 2-2.5: The ratio of 1 is placed in a pressure cooker to cook the bones at high temperature. The cooking temperature in the pressure cooker is 121°C-125°C, and the cooking time is 30-40 minutes; the cooked aggregate is crushed and sieved by a crusher, and the Put the crushed and sieved aggregates together with the fishbone broth into the enzymatic hydrolysis tank, adjust the pH to 8.5-pH9.0, then add alkaline protease according to 0.03%-0.05% of the aggregate mass, at 45°C-55°C Keep warm for 4-8 hours to hydrolyze the aggregate. Af...

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Abstract

The invention provides a fishbone and beer yeast extract complex seasoning and a preparation method thereof. The preparation method comprises the following steps of: 1) preparing fishbone paste which is prepared from fish heads or fishbone through deodorization, high-temperature bone crisping, crushing, enzymolysis and other steps; 2) preparing beer yeast extract which is prepared from waste beeryeast through rinsing for debitterization, autolysis, concentration and other steps; and 3) mixing the fishbone paste, the beer yeast extract and other auxiliary materials, and performing thermal reaction. The preparation method of the fishbone and beer yeast extract composite seasoning provided by the invention can be used for solving the problem that the fish heads and fishbone are not reasonably utilized in an aquatic product processing process so as to promote the additional value of fish offal and the comprehensive utilization rate of fish, and solving the recycling problem of the waste beer yeast in a beer production process; and the prepared fishbone and beer yeast extract complex seasoning has rich nutrition, delicious taste, unique flavor and strong function.

Description

technical field [0001] The invention relates to the preparation of a compound seasoning, in particular to the compound seasoning of fish bones and brewer's yeast extract and a preparation method thereof. Background technique [0002] my country is a big country of aquatic products, but the processing of aquatic products only accounts for about 20% of the production. Among them, the utilization rate of processed quick-frozen fish fillets for export is less than 40%, and the fish heads, fish bones, etc. are usually It is discarded as leftovers or only processed into fish meal as fertilizer and feed, and its added value is low. Fish bones are rich in protein, calcium, phosphorus and other mineral elements. Among them, the calcium content in various fish bones is 135-233g / kg, and the phosphorus content is 81-113g / kg, and the ratio is close to the calcium and phosphorus in the adult body. Therefore, regular consumption of fish bones can not only prevent osteoporosis, but also be ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L1/228A23L1/229A23L1/29A23L27/26A23L27/22A23L27/23A23L33/00
Inventor 邵伟唐明仇敏
Owner CHINA THREE GORGES UNIV
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