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Preparation method of fish-meat-flavored essence

A technology for meat flavor essence and fish meat, applied in the field of flavor processing, can solve problems such as toxic side effects of human body, and achieve the effects of vivid flavor, no toxic side effects, and stable aroma

Inactive Publication Date: 2014-09-17
陈昆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditionally used fish flavors often use a large amount of chemical synthetic raw materials, which are toxic and side effects to the human body after consumption.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Weigh 11.8 kg of fish meat, remove the fishbone and fish bones to obtain 10 kg of fish meat, put it into a meat grinder and grind it, add 0.05 kg of neutral protease, heat up to 50 ° C, and hydrolyze for 2.5 hours to obtain a fish meat hydrolyzate, and add it to the obtained fish meat. Add 0.38 kg of salt, 0.2 kg of ginger juice, 0.1 kg of minced green onion, 0.1 kg of amino acid, 0.15 kg of glucose, 0.15 kg of vegetable oil, and 0.09 kg of vitamin C in sequence, stir, heat up to 80°C, react for 2 hours, evaporate, and crystallize. A fish flavor essence is obtained.

Embodiment 2

[0016] Weigh 16.7 kg of fish meat, remove the fishbone and fish bones to obtain 15 kg of fish meat, put it into a meat grinder and grind it, add 0.035 kg of neutral protease, heat up to 55°C, and hydrolyze for 2.3 hours to obtain a fish meat hydrolyzate, and add it to the obtained fish meat for hydrolysis Add 0.5 kg of salt, 0.1 kg of ginger juice, 0.15 kg of diced green onion, 0.15 kg of amino acid, 0.12 kg of glucose, 0.1 kg of vegetable oil, and 0.08 kg of vitamin C in sequence, stir, heat up to 85°C, react for 2.3 hours, evaporate, and crystallize. A fish flavor essence is obtained.

Embodiment 3

[0018] Weigh 13.4 kg of fish meat, remove the fishbone and fish bones to obtain 12 kg of fish meat, put it into a meat grinder and grind it, add 0.02 kg of neutral protease, heat up to 60°C, and hydrolyze for 2 hours to obtain a fish meat hydrolyzate, and add it to the obtained fish meat. Add 0.3 kg of salt, 0.15 kg of ginger juice, 0.2 kg of diced green onion, 0.08 kg of amino acid, 0.1 kg of glucose, 0.2 kg of vegetable oil, and 0.1 kg of vitamin C in sequence, stir, heat up to 90°C, react for 2.5 hours, evaporate, and crystallize. A fish flavor essence is obtained.

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Abstract

The invention discloses a preparation method of fish-meat-flavored essence, relating to the technical field of essence. The fish-meat-flavored essence comprises the following raw materials by weight parts: 100-150 parts of fish meat, 0.2-0.5 part of neutral protease, 3-5 parts of salt, 1-2 parts of ginger juice, 1-2 parts of chopped onion, 0.8-1.5 parts of amino acid, 1-1.5 parts of glucose, 1-2 parts of plant oil and 0.8-1 part of vitamin C. The preparation method comprises the following steps: removing bones from the fish meat, mashing, adding the neutral protease, controlling the temperature, and hydrolyzing to obtain fish meat hydrolysis liquid; adding the salt, the ginger juice, the chopped onion, the amino acid, the glucose, the plant oil and the vitamin C into the fish meat hydrolysis liquid in sequence, stirring, heating, reacting, evaporating and crystallizing. The fish meat essence does not contain chemical additives and does not have toxic and side effects on a human body.

Description

technical field [0001] The invention relates to the technical field of essence processing, in particular to a preparation method of fish flavor essence. Background technique [0002] Fish flavor is a kind of edible flavor and fragrance of food additives. Fish flavor can imitate the taste of fish. Most of them are made of natural raw materials, supplemented by some artificial flavors to make the aroma more intense, mellow, mellow and safe. Traditionally used fish flavors often use a large amount of chemical synthetic raw materials, which are toxic to the human body after consumption. Contents of the invention [0003] The object of the present invention is to provide a method for preparing fish flavor essence, which does not contain chemical raw materials and has no toxic and side effects on human body. [0004] In order to solve the above problems, the technical solution adopted in the present invention is: [0005] The fish flavor essence is composed of the following ra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
CPCA23L27/215A23L27/26A23V2002/00A23V2250/2042A23V2300/24A23V2300/14
Inventor 陈昆
Owner 陈昆
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