Preparation method of anchovy dry-powder condiment

A seasoning and anchovy technology, which is applied in food preparation, food ingredients as taste improvers, food science, etc., can solve the problems of large loss of nutrients and flavor substances, affecting product quality, and strong fishy smell of seasoning liquid, etc., to achieve Strong operability, less bitter smell, and less nutritional loss

Active Publication Date: 2015-04-29
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of this preparation method are: (1) The seasoning liquid obtained has a strong fishy smell without deodorization of the enzymatic hydrolysis solution; (2) The use of activated carbon (adsorption method) and β-cyclodextrin (embedding method) ) to decolorize and debitter the hydrolyzate in a synergistic way,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0028] Example 1

[0029] (1) Raw material pretreatment: The frozen and thawed anchovy is cleaned after removing the internal organs, and then minced into anchovy meat;

[0030] (2) Blanching: Add 10 mass times of water to the anchovy minced meat, cook at 80°C for 15 minutes to obtain fish paste;

[0031] (3) One time enzymatic hydrolysis: Add 0.2% neutral protease of anchovy minced meat mass to the fish slurry, and after enzymolysis at 50±1℃ for 2h, add 1% flavour protease of anchovy minced meat mass. After 4 hours of hydrolysis, the enzyme is inactivated to obtain the enzymolysis solution, and the fish slurry is constantly stirred during enzymolysis;

[0032] (4) Step-by-step filtration: After filtering the enzymatic hydrolysate with a 40-mesh sieve, filter the filtrate with a 200-mesh sieve to obtain the filtrate and the filtrate;

[0033] (5) Second enzymatic hydrolysis: After adding 10 mass times water to the filtrate in step (4), after enzymatic hydrolysis in step (3), then filte...

Example Embodiment

[0038] Example 2

[0039] (1) Raw material pretreatment: remove the internal organs of fresh anchovies, wash them, and twist them into minced anchovy;

[0040] (2) Blanching: Add 12 times the mass of water to the minced anchovy meat and cook at 85°C for 12 minutes to obtain a fish paste;

[0041] (3) One enzymatic hydrolysis: Add 0.21% neutral protease of anchovy minced meat into the fish slurry, and after enzymolysis at 50±1℃ for 1.2h, add 1.1% flavour protease of anchovy minced meat. After 3.5 hours of enzymolysis, the enzymes are inactivated to obtain enzymolysis solution, and the fish slurry is constantly stirred during enzymolysis;

[0042] (4) Step-by-step filtration: After filtering the enzymatic hydrolysate with a 42-mesh sieve, filter the filtrate with a 210-mesh sieve to obtain the filtrate and the filtrate;

[0043] (5) Secondary enzymatic hydrolysis: After adding 12 mass times of water to the filtrate in step (4), after enzymatic hydrolysis in step (3), then filter in step ...

Example Embodiment

[0048] Example 3

[0049] (1) Raw material pretreatment: remove the internal organs of fresh anchovies, wash them, and twist them into minced anchovy;

[0050] (2) Blanching: Add 15 times the mass of water to the minced anchovy meat and cook at 90°C for 10 minutes to obtain a fish paste;

[0051] (3) One enzymatic hydrolysis: Add 0.22% neutral protease of anchovy minced meat mass to the fish slurry, and after enzymatic hydrolysis at 50±1℃ for 1 hour, add 1.2% flavour protease of anchovy minced meat mass. After 3 hours of hydrolysis, the enzyme is inactivated to obtain an enzymatic hydrolysis solution, and the fish slurry is continuously stirred during enzymatic hydrolysis;

[0052] (4) Step-by-step filtration: After filtering the enzymatic hydrolysate with a 60-mesh sieve, filter the filtrate with a 220-mesh sieve to obtain the filtrate and the filtrate;

[0053] (5) Secondary enzymatic hydrolysis: After adding 15 mass times of water to the filtrate in step (4), after enzymatic hydroly...

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PUM

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Abstract

The invention discloses a preparation method of an anchovy dry-powder condiment. The preparation method comprises the following steps: (1) pre-treating raw materials; (2) blanching; (3) carrying out primary enzymolysis; (4) filtering step by step; (5) carrying out secondary enzymolysis; (6) deodorizing and debittering; (7) concentrating; (8) blending; and (9) spray drying. According to the preparation method, two proteases including a neutral protease and a flavored protease are selected and used for carrying out enzymolysis on fish paste in an enzymolysis process, and the enzymolysis is complete; bitter amino acids entering hydrolysis products are reduced; ozone is introduced into material liquid and the material liquid is stirred; sterilization, debittering and de-coloring of the material liquid can be finished in one step by ozone, so that process steps are greatly simplified; in addition, ozone has no toxin and good safety; and the nutrient loss of the material liquid is low. The preparation method has simple process steps and strong operability; a novel processing manner is provided for the development of anchovies and the obtained anchovy dry-powder condiment has small bitter and fishy smell, excellent flavor and good preservation; and the economic values of the anchovies can be improved.

Description

technical field [0001] The invention relates to a method for preparing a condiment, in particular to a method for preparing an anchovy dry powder seasoning. Background technique [0002] Anchovy is a low-value pelagic fish with high clustering, which is rich in resources in the East my country Sea and the Yellow Sea. Anchovy is tender and tender, with a protein content as high as 15-20%. It is rich in 18 kinds of amino acids needed by the human body. It is a high-quality animal protein fish. Since anchovies are easily damaged, rotted, and hard to preserve after leaving water, it is very difficult to sell them fresh. They are usually directly processed into products with low added value such as dried anchovy products, animal protein feed ingredients, or finished fish meal. Therefore, it is of great significance to develop new processing methods for deep processing of anchovy to improve the economic value of anchovy. [0003] Publication number CN101385526A, the Chinese pate...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
CPCA23V2002/00A23V2200/16A23V2250/128A23V2250/2042
Inventor 宋凯金雷陈雪昌
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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