Ready-to-eat fish meat protein power and preparation method thereof

Abstract

The invention discloses ready-to-eat fish meat protein power, and belongs to the field of aquatic product processing. The ready-to-eat fish meat protein power is obtained by cooking fish meat of seawater fish at high temperature and high pressure, pouring a fat-containing solution on the upper layer, then adding water, performing enzymolysis on the fish meat respectively by using neutral proteinase and flavourzyme, performing centrifugating after the enzymolysis is finished, desalting supernate obtained by centrifugating to obtain desalted supernate, adding water into precipitates obtained by centrifugating, performing enzymolysis on the precipitates by using papain to obtain fish protein zymolyte, finally mixing the desalted supernate and the fish protein zymolyte, and homogenizing, concentrating, spraying and drying the mixture to obtain the ready-to-eat fish meat protein power. The invention also discloses a method for preparing the ready-to-eat fish meat protein power. The ready-to-eat fish meat protein power is high in protein content and high in polypeptide content and is high in dissolvability and convenient to eat; and furthermore, the preparation method is low in energy consumption and low in production cost.

Description

technical field [0001] The invention belongs to the field of aquatic food processing, and in particular relates to an instant fish protein powder and a preparation method of the instant fish protein powder. Background technique [0002] Fish protein is a high-quality protein, its protein content is higher than or close to that of lean pork, and the fat content in fish is low, and it is mainly unsaturated fatty acids. In addition, fish is rich in lysine, therefore, Fish is an ideal source of protein for humans. Especially for areas where rice and wheat are staple foods in China, increasing the proportion of fish protein in food structure is an effective way to improve protein nutrition in food. [0003] With the improvement of residents' living standards, the demand for aquatic products is increasing, and the requirements for its quality are also getting higher and higher. Aquatic animals are rich in animal protein and a variety of trace elements necessary for the human bod...

AI Technical Summary

Problems solved by technology

[0004] At present, the research and development of fish meat products is mainly to directly process fish meat, such as fish sausages, fish balls, fish cakes, etc., the absorption and utilization of nutrients are limited, especially unable to meet the nutritional needs of infants and young children for fish protein

Another utilization of fish meat protein is to use compound enzymes to enzymatically hydrolyze fish meat protein, and then process it into fish meat protein powder (see the patent "A Composite Whole Fish Protein Powder and Its Preparation Method" (patent number: ZL201010108032.5 )), however, this fish protein powder has the following problems: the proportion of peptides in the fish protein powder prepared by adding the compound enzyme to the fish pulp at one time is low, and the solubility of the product is low; secondly, the addition of water when preparing fish pulp The proportion is relatively high, generally 3-5 times that of fish meat. When producing fish meat protein powder, the energy consumption is relatively large; in addition, in order to control the pH during enzymatic hydrolysis, certain acid or alkali is added, and the ash content in the product is relatively high

After searching, no method for step-by-step enzymatic hydrolysis of fish protein to prepare fish protein powder was found

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