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Preparation method of roast fish essence

A fish flavor and flavor technology, which is applied in the field of preparation of grilled fish flavor, can solve the problems of incompatibility, lack of fragrance, and insufficiency of fragrance and fragrance, and achieve the effects of strong natural feeling, excellent taste, and natural harmony and lifelikeness.

Inactive Publication Date: 2014-12-17
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, fish flavors are mainly prepared by Maillard reaction, or prepared by blending spices. The former has insufficient fragrance, while the latter mostly has the disadvantages of not being realistic and harmonious.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for preparing natural grilled fish essence, comprising the following steps: 1 kg of fresh fish meat is rinsed first, then cut into pieces, put into an oven and baked at 200°C for 90 minutes, taken out, cooled and minced to obtain minced fish meat, weighed 300g of minced fish, 300g of water, placed in a reactor for enzymolysis at 400 rpm, enzymolysis temperature 50-65°C, enzymolysis under natural pH conditions, enzymolysis for 2 hours and then heating to 80-100°C to extinguish Enzyme for 10 minutes to obtain a fish hydrolyzate, and finally add monosodium glutamate, I+G and salt to prepare a grilled fish flavor. Wherein the addition of MSG is 5% of the mass of the fish hydrolyzate, the addition of I+G is 3% of the mass of the fish hydrolyzate, and the addition of table salt is 10% of the mass of the fish hydrolyzate. The enzyme in the enzymolysis step is a mixture of 0.2% trypsin, 0.1% flavor protease and 0.01% papain, which account for the mass of minced fish me...

Embodiment 2

[0017] A method for preparing natural grilled fish essence, comprising the following steps: 2 kg of fresh fish meat is rinsed first, then cut into pieces, put into an oven and baked at 220° C. for 60 minutes, taken out, cooled and minced to obtain minced fish meat, weighed 300g of minced fish, 500g of water, placed in a reactor for enzymolysis at 400 rpm, enzymolysis temperature 50-65°C, enzymolysis under natural pH conditions, enzymolysis for 2 hours and then heating to 80-100°C to extinguish Enzyme for 10 minutes to obtain a fish hydrolyzate, and finally add monosodium glutamate, I+G and salt to prepare a grilled fish flavor. Wherein the addition of monosodium glutamate is 10% of the mass of the fish hydrolyzate, the addition of I+G is 3% of the mass of the fish hydrolyzate, and the addition of table salt is 15% of the mass of the fish hydrolyzate. Wherein the selected enzyme is a mixture of 0.1% flavor protease and 0.01% papain, which account for the mass of minced fish mea...

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PUM

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Abstract

The invention relates to a preparation method of roast fish essence. The method comprises the following steps: rinsing fresh fish, chopping the washed fresh fish, putting the chopped fresh fish into a baking oven for baking at the temperature of 200-250 DEGC for 60-120 minutes, taking the baked fish out, cooling the baked fish and mincing the cooled fish to obtain minced fish; weighing 1-2 parts by weight of the minced fish and 2-6 parts by weight of water, putting the mixture into a reactor, performing enzymolysis at the speed of 300-500 revolutions per minute and at the temperature of 50-65 DEG C under a natural pH condition for 2-4 hours, raising the temperature to 80-100 DEG C, and performing enzyme deactivation for 10 minutes to obtain fish hydrolysate; and adding monosodium glutamate, I+G and table salt, and blending the monosodium glutamate, the I+G and the table salt with the fish hydrolysate to obtain the roast fish essence. The roast fish essence prepared by using the method is strong in natural feel, strong in roasting taste, natural, harmonic and excellent in mouthfeel and rich in nutritional ingredients.

Description

technical field [0001] The invention relates to a preparation method of essence, in particular to a preparation method of grilled fish essence. Background technique [0002] With the continuous development of food flavor, fish meat flavor essence has a wide range of uses in food production fields such as instant noodles, instant vermicelli, soup, snack food, meat products, and grilled fish. At present, fish meat flavors are mainly prepared by Maillard reaction, or prepared by blending spices. The former has insufficient fragrance, while the latter mostly has the disadvantages that the aroma and fragrance are not realistic enough and not harmonious enough. Contents of the invention [0003] The object of the present invention is to solve the problems in the above-mentioned prior art, improve the process, and provide a preparation method of natural grilled fish flavor. good. [0004] The technical scheme that the present invention adopts is as follows: [0005] The invent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
CPCA23L17/65A23L17/70A23L27/22A23L27/26A23V2002/00
Inventor 苗志伟
Owner TIANJIN CHUNFA BIO TECH GRP
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