High-calcium seafood flavor soup base and preparation method thereof

Abstract

The invention provides a high-calcium seafood flavor soup base and a preparation method thereof. The preparation method comprises the following steps: firstly smashing and grinding fishbones until the granularity is 400-600 meshes, so as to obtain ultramicro fishbone powder, and then performing enzymolysis on blue clam meat by using papain and flavourzyme so as to obtain blue clam extractive; performing enzymolysis on shrimp leftovers by using the flavourzyme and a compound enzyme which consists of a compound protease and a neutral protease so as to obtain shrimp leftover extractive; uniformly mixing the blue clam extractive, the shrimp leftover extractive, the ultramicro fishbone powder, edible salt, monosodium glutamate, corn starch, disodium 5'-ribonucleotide, ascorbic acid, spring onion powder and garlic powder, adding dehydrated broccoli and dehydrated carrots and preparing the seafood flavor soup base. The high-calcium seafood flavor soup base has the advantages of being delicious in taste, convenient to eat, nutritive and healthy; the preparation method provided by the invention has the advantages that the additional value of the blue clam and leftovers such as fishbones, shrimp heads and shrimp shells, which are from aquatic product processing, is improved, and the environmental pollution is avoided.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a high-calcium seafood-flavored soup stock and a preparation method thereof. Background technique [0002] Seafood soup is a soup made from aquatic products. It has the characteristics of nutrition, health, convenience and deliciousness. In the period of rapid development of modern convenience food, seafood soup can not only cater to the modern fast-paced lifestyle, but also can meet people's nutritional needs. [0003] Fishbone is the general term for the axial bone, appendage bone and fishbone of the fish body. It is the main processing waste of fish. Fishbone contains protein, water, fat and rich organic calcium, phosphorus and other trace elements (such as iron, zinc, strontium, copper, etc.). Calcium is an essential trace element for human development and metabolism. If there is calcium deficiency or imbalance in the human body, various diseases will occur in the h...

AI Technical Summary

Problems solved by technology

Due to the lack of practical processing and utilization technology, enterprises usually discard these leftovers or sell them to fishmeal factories at low prices, causing serious waste of resources and environmental pollution, and also greatly affecting the profitability of enterprises

[0004] The smooth river blue clam, commonly known as the blue clam, is a low-value eurythermic benthic shellfish, which is distributed in both the north and the south of my country. However, due to its small size, less clam meat, large amount of silt, and difficulty in spitting it out, there is currently no development of blue clams in China.

Blue clams reproduce a lot. If they are not caught in time, the death of blue clams will easily cause water pollution. However, the processing and utilization rate of blue clams is low. Only a small part is used as fish and shrimp feed, and most of them fend for themselves, which not only pollutes the environment but also a waste of resource