High-calcium fishbone taste-active peptide nutrient soup base and preparation method thereof

A technology of taste peptides and fish bones, applied in the fields of application, food preparation, food science, etc., can solve the problems of ineffective use of trace elements, failure to meet people's needs, single taste of fish bone products, etc., to improve bioavailability, increase Added value, nutrient-rich effect

Inactive Publication Date: 2015-03-25
SHANDONG ORIENTAL OCEAN SCI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned prior art, in order to solve the problems of low fish bone utilization rate, waste of resources, environmental pollution, etc. existing in the prior art, as well as the single taste of fish bone products, ineffective use of trace elements, and the inability to meet people’s needs, the present invention The invention provides a high-calcium fish bone flavor peptide nutrition soup and its processing method

Method used

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  • High-calcium fishbone taste-active peptide nutrient soup base and preparation method thereof
  • High-calcium fishbone taste-active peptide nutrient soup base and preparation method thereof

Examples

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Embodiment 1

[0041] Example 1 Preparation of High Calcium Cod Bone Taste Peptide Nutrition Soup

[0042] Component composition: 2 parts of cod bone flavor peptide, 2 parts of high calcium cod bone powder, 0.6 part of maltodextrin, 0.6 part of yeast extract, 0.04 part of I+G, 2 parts of freeze-dried eggs, 2 parts of freeze-dried seaweed, 1 part of freeze-dried diced carrot, 1.2 parts of salt and 0.6 parts of monosodium glutamate, each component is calculated by weight.

[0043] The specific processing method is as follows:

[0044] (1) Preparation of taste peptides from cod bone

[0045] (1) Take 100 parts of cod fillets, thaw in running water, wash, mash, add 500 parts of distilled water, and homogenize for 1 min.

[0046] (2) Adjust the pH value to 7, raise the temperature to 37°C, add 1 part of flavor enzyme and 0.5 part of papain, stir and enzymolyze in a water bath at 56.2°C for 4 hours, and inactivate the enzyme in a boiling water bath for 20 minutes.

[0047] (3) Centrifuge (4800r...

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Abstract

The invention discloses a high-calcium fishbone taste-active peptide nutrient soup base. The nutrient soup base is composed of the following ingredients in parts by weight: 2-4 parts of fishbone taste-active peptide, 2-4 parts of high-calcium fishbone powder, 0.2-0.8 part of maltodextrin, 0.5-1 part of a yeast extract, 0.04-0.1 part of I+G, 1-2 parts of freeze-dried eggs, 2-4 parts of freeze-dried vegetables, 1-3 parts of table salt and 0.5-2 parts of monosodium glutamate. The nutrient soup is prepared from the following steps: preparing fishbone taste-active peptide and high-calcium fishbone powder; simply packaging fishbone taste-active peptide, high-calcium fishbone powder and other ingredients respectively according to the weight proportion to obtain the nutrient soup base. The nutrient soup base fully utilizes fishbone leftovers, and increases additional value of fishbone; the prepared nutrient soup base has the characteristics of being reasonable in nutrition arrangement, high in absorption rate, convenient to eat and the like.

Description

technical field [0001] The invention relates to a high-calcium fish bone taste peptide nutritional soup and a processing method thereof, belonging to the technical field of aquatic product processing. Background technique [0002] Fish bone is a by-product of the fish processing industry, which is usually discarded together with other leftovers during the processing, or only used as fertilizer and feed, with low added value. Fish bones contain a large amount of calcium, iron, zinc, magnesium, phosphorus and collagen components, and the fish meat attached to the fish bones contains a large amount of protein. If these components are not fully utilized, it will cause serious waste of resources and bring Here comes environmental pollution. How to comprehensively utilize fishbone leftovers, avoid environmental pollution, find new ways of high added value, and then realize the longed-for "zero waste" of resource utilization is a problem to be solved. [0003] With the improvemen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L1/305A23L33/10A23L33/175A23L33/18
CPCA23L23/10A23L33/18A23L35/00A23V2002/00
Inventor 焉丽波郭红衣美艳毛毛柳耀建
Owner SHANDONG ORIENTAL OCEAN SCI TECH
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