Preparation method of little yellow croaker enzymatic hydrolysis liquid

Abstract

The invention relates to a preparation method of little yellow croaker enzymatic hydrolysis liquid. The preparation method comprises the following steps: stirring frozen little yellow croakers, trypsin and compound protease in a reactor for 3-5 minutes, heating, enzymatically hydrolyzing at reaction temperature of 55-70 DEG C for 0.5-2 hours, after the enzymatic hydrolysis is finished, heating to 80-100 DEG C, performing enzyme deactivation for 10-20 minutes, after the enzyme deactivation is finished, cooling to 30-40 DEG C, standing at room temperature for 15-30 minutes, filtering by a 40-mesh sieve to remove residues, and collecting filter liquor, namely the little yellow croaker enzymatic hydrolysis liquid, wherein the additive amounts of the trypsin and the compound protease are respectively 0.05%-0.2% of the weight of the frozen little yellow croakers. The little yellow croaker enzymatic hydrolysis liquid is prepared by different enzymatic hydrolysis proteases; compared with enzymatic hydrolysis liquid prepared from single enzymatic hydrolysis protease, the obtained little yellow croaker enzymatic hydrolysis liquid has the advantages that meat is good in texture, high in flavor intensity and mellow in mouth feel, and the shortcoming of relatively poor overall flavor after enzymatic hydrolysis is carried out by the single protease is overcome.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a method for preparing an enzymolyzed solution with a meaty texture, good natural feeling and strong characteristic flavor of small yellow croaker. Background technique [0002] It is ubiquitous to use fish meat to make enzymatic hydrolyzate, that is, fish meat enzymatic hydrolyzate, and use it to prepare meat flavor essence by Maillard reaction. The raw materials selected for fish meat and the influence of hydrolytic enzymes make the existing fish meat enzymatic liquid have many impurities, and the proportion of macromolecular substances that do not contribute much to the formation of taste substances is very high, so that the fish meat enzymatic liquid in the prior art has a strong flavor. The strength is not high, and the natural feeling is not enough. [0003] Therefore, the purpose of the present invention is to overcome the disadvantages of low flavor intensity and insufficie...

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Problems solved by technology

[0002] It is ubiquitous to use fish meat to make enzymatic hydrolyzate, that is, fish meat enzymatic hydrolyzate, and use it to prepare meat flavor essence by Maillard reaction. The raw materials selected for fish meat and the influence of hydrolytic enzymes make the existing fish meat enzymatic liquid have many impurities, and the proportion of macromolecular substances that do not contribute much to the formation of taste substances is very high, so that the fish meat enzymatic liquid in the prior art has a strong flavor. The strength is not high, the natural feeling is not enough

[0003] Therefore, the purpose of the present invention is to overcome the disadvantages of low flavor intensity and insufficient natural taste of the enzymatic fish hydrolyzed liquid caused by a single enzymatic hydrolysis of fish, and use different proteases in combination, so that the enzymatic hydrolysis of fish can generate more effective flavor substances, significantly Improve the flavor intensity and meat texture of fish enzymatic hydrolyzate

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