Method for preparing fish spice

A technology of fish meat and spices, which is applied in the field of preparation of fish meat spices, can solve problems such as unsuitability, dislike, fishbone stuck in the throat, etc., and achieve the effect of improving antibacterial and antioxidant properties, simple and reasonable process, and high nutritional value

Inactive Publication Date: 2015-03-04
广东华馨香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But some people can’t accept the smell of fish, and some people are not good at eating fish and are easy to get stuck in the throat by fishbone, which directly leads to these people’s dislike of fish
[0003] Some fish spices currently on t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] S1 Mince fresh fish with a meat grinder and remove fish bones, add water twice the mass of fish, add compound protease at an amount of 1600U per gram of fish, enzymolyze at 45°C for 6 hours, and obtain the supernatant after deactivating the enzyme. Enzymolysis solution, compound protease is composed of 30% alkaline protease and 70% flavor protease;

[0020] S2 Add reducing sugar and amino acid to the enzymolysis solution, react at 100°C for 2 hours to obtain the Maillard reaction product, the reducing sugar is xylose or glucose, the amount added is 3% of the mass of the enzymolysis solution, and the amino acid is glutamic acid , glycine, cystine, arginine or aspartic acid, the amount added is 2% of the mass of the enzymolysis solution;

[0021] S3 spray-dry the Maillard reaction product, then add ginger powder, pepper powder, cumin powder, and cinnamon powder for seasoning, stir evenly and cool to room temperature, the added amount of ginger powder, pepper powder, cumin...

Embodiment 2

[0024] S1 Mince fresh fish meat with a meat grinder and remove fish bones, add water 3 times the weight of fish meat, add compound protease at an amount of 2000U per gram of fish meat, enzymolyze it at 55°C for 4 hours, and obtain the supernatant after deactivating the enzyme. Enzymolysis solution, compound protease is composed of 70% alkaline protease and 30% flavor protease;

[0025] S2 Add reducing sugar and amino acid to the enzymatic hydrolysis solution, and react at 130°C for 1 hour to obtain the Maillard reaction product. The reducing sugar is xylose or glucose, the amount added is 4% of the mass of the enzymatic hydrolysis solution, and the amino acid is glutamic acid. , glycine, cystine, arginine or aspartic acid, the amount added is 3% of the mass of the enzymolysis solution;

[0026] S3 spray-dries the Maillard reaction product, then adds minced ginger, pepper powder, cumin powder, and cinnamon powder for seasoning, stirs evenly and cools to room temperature. Both ...

Embodiment 3

[0029] S1 Mince fresh fish meat with a meat grinder and remove fish bones, add water 2.5 times the weight of fish meat, add compound protease at an amount of 1800U per gram of fish meat, enzymolyze it at 50°C for 5 hours, and obtain the supernatant after deactivating the enzyme. Enzyme solution, compound protease is composed of 50% alkaline protease and 50% flavor protease;

[0030] S2 Add reducing sugar and amino acid to the enzymatic hydrolysis solution, and react at 110°C for 1.5 hours to obtain the Maillard reaction product. The reducing sugar is xylose or glucose, and the amount added is 3.5% of the mass of the enzymatic hydrolysis solution, and the amino acid is glutamic acid. Acid, glycine, cystine, arginine or aspartic acid, the amount added is 2.5% of the mass of the enzymolysis solution;

[0031] S3 spray-dries the Maillard reaction product, then adds minced ginger, pepper powder, cumin powder, and cinnamon powder for seasoning, stirs evenly and cools to room tempera...

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PUM

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Abstract

The invention relates to the field of spice preparation, and particularly relates to a method for preparing a fish spice. The method comprises the following steps: S1, rubbing fresh fish by virtue of a meat grinder, removing a fish bone, adding water, adding compound protease for enzymolysis, and taking a supernate as enzymatic hydrolysate after enzyme deactivation; S2, adding reducing sugar and amino acid to the enzymatic hydrolysate, and reacting to obtain a maillard reaction product; S3, carrying out spray drying on the maillard reaction product, adding bruised ginger, seed powder of Chinese prickly ash, fennel powder and cinnamon powder, seasoning, stirring evenly and cooling to room temperature; and S4, sterilizing the seasoned mixture, and finally packaging, so as to obtain the fish spice product. The fish spice is a natural spice, and is simple and reasonable in preparation process and high in nutritive value; the antibacterial property and the oxidation resistance of the product are improved through the maillard reaction; the fishy smell is greatly reduced, and is not completely removed; a little of fish flavor is reserved; meanwhile, the fish spice is greatly improved; and the fish spice is fresh and delicious in mouthfeel, and is suitable for eating by a lot of people.

Description

technical field [0001] The invention relates to the field of spice preparation, in particular to a preparation method of fish spice. Background technique [0002] There are many kinds of fish, which can be roughly divided into two categories: sea fish and freshwater fish. But whether it is seawater fish or freshwater fish, the nutrients contained in it are roughly the same, and the only difference is the amount of various nutrients. The nutritional value of fish meat is extremely high. Studies have found that children who eat fish often have faster growth and development, and better intellectual development. Moreover, people who eat fish often will have a stronger body and a longer life span. Fish is delicious, whether it is meat or soup, it is fresh, delicious and appetizing, and it is a favorite food in people's daily diet. But some people can’t accept the smell of fish, and some people are not very good at eating fish and are easily stuck in their throats by fishbone, w...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
CPCA23L27/14A23L27/10A23L27/21A23L27/22A23V2002/00
Inventor 陈秋明
Owner 广东华馨香料有限公司
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