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A technology of hairtail and essence, applied in the field of food science, can solve the problems of rough taste, lack of full aroma, single variety, etc.
Inactive Publication Date: 2012-10-24
天津市海发珍品实业发展有限公司
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Problems solved by technology
The main performance is single variety, lack of full aroma and rough taste
In the 1960s, foreign countries began to study the preparation of flavors by Maillard reaction. At present, the technology is relatively m
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Embodiment 1
[0028] (1) Raw material processing: remove the head and viscera of 100g chilled hairtail, wash, mince, add 200ml of water to mix, homogenate, and put it in a beaker for later use;
[0029] (2) Enzymolysis: put the mixture in a constant temperature water bath at 50°C, add 0.5% flavored protease and 0.5% compound protease, keep stirring with the stirrer, keep the pH at 7, and allow the pH to drop naturally during the enzymolysis reaction . Constant temperature reaction 4h;
[0030] (3) Enzyme inactivation: place the obtained reaction solution in a 90°C water bath to inactivate the enzyme for 20 minutes, cool, and filter to obtain the enzymatic hydrolysis solution;
[0031] (4) Maillard reaction: add 1g xylose, 2g glucose, 1g glutamic acid, 1g glycine, 0.5g thiamine hydrochloride, 0.5g vegetable protein to the enzymolysis solution gained in step c, then use sodium bicarbonate or hydrochloric acid Adjust the pH of the solution to 7, and react in a high-pressure vessel at 110°C f...
Embodiment 2
[0034] (1) Raw material processing: remove the head and viscera of 200g hairtail, wash it, mince it, add 600ml of water to mix, homogenate, and place it in a beaker for later use;
[0035] (2) Enzymolysis: put the mixed solution in a constant temperature water bath at 50°C, add 0.1% flavor protease and 0.6% alkaline protease, keep stirring with the stirrer, keep the pH at 7.5, and allow the pH to be natural during the enzymolysis reaction decline. Constant temperature reaction 6h;
[0036] (3) Enzyme inactivation: place the obtained reaction solution in a 95°C water bath to inactivate the enzyme for 15 minutes, cool, and filter to obtain the enzymatic hydrolysis solution;
[0037](4) Maillard reaction: add 0.5g xylose, 1g fructose, 1.5g glucose, 1g glutamic acid, 0.6g glycine, 0.5g cysteine, 1g thiamine, 0.8 g vegetable protein, 0.5g taurine, and then use sodium bicarbonate or hydrochloric acid to adjust the pH of the solution to 7.5, react in a high-pressure vessel at 120°C...
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Abstract
The present invention relates to a preparation method of a natural hairtail essence. The method of the invention comprises the steps of: selecting iced fresh hairtail as a main raw material; treating the raw material with a pretreatment; adding water and mincing the hairtail; mixing the hairtail mince with water in a certain proportion; homogenizing; placing the mixture in a beaker; connecting the beaker with a water bath with constant temperature; stirring constantly with a stirrer; adding enzyme for reaction with pH and temperature controlled at a certain level, wherein natural pH decline is allowed in the enzymatic reaction process; reacting at a constant temperature for a while; placing in a water bath to inactivate the enzyme; centrifuging to obtain a supernatant, so as to obtain a precursor of the natural hairtail essence; and adding sugar, amino acid, thiamine and hydrolyzed vegetable protein for a heat reaction, so as to obtain the natural hairtail essence. The natural hairtail essence obtained by the invention has advantages of strong fragrance, thickness, satiation,and fragrance similar to natural fragrance; besides, the natural hairtail essence stimulates development of hairtail products, diversifies fish flavor essence product on the market and satisfies the market demands on hairtail products and a variety of convenient fish food by people.
Description
technical field [0001] The invention relates to a preparation method of natural hairtail essence, which belongs to the field of food science and technology. 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. Edible flavors and fragrances, as the main ingredients to harmonize the aroma of food, play an inestimable role in the production of food industry. Most of the fish flavors currently on the market are formulated from edible monomer spice compounds, which have a poor taste and are very irritating to human senses, which are very different from natural fish flavors. Along with the development of processed food represented by convenience food and the development of new food varieties required by modern life, natural seasoning has shown its importance. Among all kinds of natural seasonings, aquatic natural seasonings (also known as seafood natural seasonings) ar...
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