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A method for preparing aquatic seasoning base material from grass carp offal protein

A seasoning base material and protein technology, which is applied in food preparation, food ingredients as odor improvers, food science, etc., can solve the problems of environmental pollution, waste of resources, and unreasonable and effective utilization, so as to reduce interference and shorten the production cycle. Short, the effect of increasing the value of use

Inactive Publication Date: 2015-09-30
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the waste of fish processing products, in addition to the use of fish skin, fish bones, etc., the internal organs with high protein and fat content are often not used reasonably and effectively, which not only causes waste of resources, but also pollutes the environment.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Step a. Preparation of crude protein from grass carp viscera: Wash fresh grass carp viscera and mince it into minced meat, and heat it in a water bath at 95°C for 20 minutes to inactivate endogenous enzymes. After cooling, add distilled water at a mass-to-volume ratio of 1:1 (w / v), centrifuge in a refrigerated centrifuge at 8000r / min at 4°C, remove the oily liquid after 10min, and collect the lower layer of sediment. Repeat the above centrifugation operation 3 times to obtain crude defatted grass carp offal protein.

[0020] Step b. Preparation of enzymolysis solution: adding distilled water at a substrate concentration of 3%, adding papain at an enzyme addition amount of 30,000 U / g protein, adjusting pH 7.5, and reacting for 5.5 hours in a water bath at 65°C. At the end of enzymolysis, put the enzymolysis solution in a 95℃ water bath to inactivate the enzyme for 15 minutes.

[0021] In step c, the enzymatic hydrolysate after enzyme inactivation is decolorized and deodorize...

Embodiment 2

[0024] Step a. Preparation of crude protein from grass carp viscera: Wash fresh grass carp viscera and mince it into minced meat, and heat it in a water bath at 95°C for 20 minutes to inactivate endogenous enzymes. After cooling, add distilled water at a mass-volume ratio of 1:1 (w / v), centrifuge in a refrigerated centrifuge at 8000r / min at 4°C, remove the oily liquid after 10min, and collect the lower layer of sediment. Repeat the above centrifugation operation 3 times to obtain crude defatted grass carp offal protein.

[0025] Step b. Preparation of enzymolysis solution: adding distilled water at a substrate concentration of 3%, adding papain at an enzyme addition amount of 30,000 U / g protein, adjusting pH 7.5, and reacting for 5.5 hours in a water bath at 65°C. At the end of enzymolysis, put the enzymolysis solution in a 95℃ water bath to inactivate the enzyme for 15 minutes.

[0026] In step c, the enzymatic hydrolysate after enzyme inactivation is decolorized and deodorized, ...

Embodiment 3

[0029] Step a. Preparation of crude protein from grass carp viscera: Wash fresh grass carp viscera and mince it into minced meat, and heat it in a water bath at 95°C for 20 minutes to inactivate endogenous enzymes. After cooling, add distilled water at a mass-to-volume ratio of 1:1 (w / v), centrifuge in a refrigerated centrifuge at 8000r / min at 4°C, remove the oily liquid after 10min, and collect the lower layer of sediment. Repeat the above centrifugation operation 3 times to obtain crude defatted grass carp offal protein.

[0030] Step b. Preparation of enzymolysis solution: adding distilled water at a substrate concentration of 3%, adding papain at an enzyme addition amount of 30,000 U / g protein, adjusting pH 7.5, and reacting for 5.5 hours in a water bath at 65°C. At the end of enzymolysis, put the enzymolysis solution in a 95℃ water bath to inactivate the enzyme for 15 minutes.

[0031] In step c, the enzymatic hydrolysate after enzyme inactivation is decolorized and deodorize...

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PUM

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Abstract

The invention relates to a method for preparing a seasoning base material of aquatic products by using viscera protein of grass carp. The method comprises the following steps: a. preparing crude protein of viscera of the grass carp; b. preparing enzymatic hydrolysate; c. improving the flavor of the enzymatic hydrolysate by maillard reaction, thereby obtaining the liquid seasoning base material.

Description

Technical field [0001] The invention relates to the field of seasoning base material processing, in particular to a method for producing seasoning base material by using the enzymatic hydrolysis product of grass carp visceral protein. Background technique [0002] At present, people's demand for seasoning has changed from a single umami to umami, nutritious and convenient. The aquatic seasoning produced with seafood, fish, shrimp, crab and shellfish as the main raw materials, because it contains high protein, carbohydrate, fat, vitamins, minerals, etc., and has a variety of biologically active ingredients beneficial to human health , Such as taurine, physiologically active peptides, etc., are increasingly favored by the market. At present, the domestic food industry urgently needs natural seasoning base materials. [0003] Grass carp is one of the four major domestic fishes cultivated in freshwater in China due to its rapid growth and wide feed sources. The amino acid compositio...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/227A23L1/226A23L1/327A23L1/231A23L27/21A23L17/20A23L27/20A23L27/26
CPCA23L17/20A23L27/20A23L27/21A23L27/26A23V2002/00A23V2250/212A23V2250/708A23V2250/032A23V2200/15
Inventor 丛艳君苘钰婷
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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