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Preparation method of flathead fish seasoning

A manufacturing method and seasoning technology, which are applied in the direction of food ingredients as taste improvers, food science, etc., can solve the problems of single consumption mode, unseen flatfish seasoning, and limited flatfish research reports, etc., and achieve convenient use and improved The effect of improving utilization rate and degree of hydrolysis

Inactive Publication Date: 2016-06-29
HUAIHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, flatfish is mainly used for fresh food, and the consumption pattern is very simple
Research reports on flatfish in my country are very limited, and there is no report on flatfish seasoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1, a kind of manufacture method of flatfish seasoning, its steps are as follows:

[0028] (1) Raw material processing: Remove the head, tail, and viscera of fresh flatfish, wash, drain, cut into sections and grind with a meat grinder. After grinding, the raw materials enter the homogenizer according to the ratio of feed to water: 4 Add water and homogenate for 3 minutes to obtain a homogenate of flatfish;

[0029] (2) Boiling: Rapidly heat the flatfish homogenate to boiling and maintain it for 10 minutes, then cool to 45°C to obtain the enzymatic hydrolysis substrate;

[0030] (3) Enzyme hydrolysis: adjust the pH of the enzymatic hydrolysis substrate to 3, according to the amount of enzyme added 15000U / g 底物蛋白 Add acid protease to it, stir evenly, keep warm at 45°C for 5 hours; then adjust the pH of the feed solution to 7, according to the amount of enzyme added 25000U / g 底物蛋白 Add papain to it, and continue to keep warm for 6 hours for enzymatic hydrolysis; a...

Embodiment 2

[0035] Embodiment 2, a kind of manufacture method of flatfish seasoning, its steps are as follows:

[0036] (1) Raw material processing: Remove the head, tail, and viscera of fresh flatfish, wash, drain, cut into sections and grind with a meat grinder. After grinding, the raw materials enter the homogenizer according to the ratio of feed to water: 7 Add water and homogenate for 5 minutes to obtain a homogenate of flatfish;

[0037] (2) Boiling: Rapidly heat the flatfish homogenate to boiling and maintain it for 15 minutes, then cool to 55°C to obtain the enzymatic hydrolysis substrate;

[0038] (3) Enzyme hydrolysis: adjust the pH of the enzymatic hydrolysis substrate to 4, according to the amount of enzyme added 25000U / g 底物蛋白 Add acid protease to it, stir evenly, keep warm at 55°C for 6 hours; then adjust the pH of the feed solution to 8, and add the enzyme amount to 25000U / g 底物蛋白 Add papain to it, and continue to keep warm for 6 hours for enzymatic hydrolysis; after the en...

Embodiment 3

[0043] Embodiment 3, a kind of manufacture method of flatfish seasoning, its steps are as follows:

[0044] (1) Raw material processing: Remove the head, tail, and viscera of fresh flatfish, wash, drain, cut into sections and grind with a meat grinder. After grinding, the raw materials enter the homogenizer according to the ratio of feed to water: 5 Add water and homogenize for 4 minutes to obtain a homogenate of flatfish;

[0045] (2) Boiling: Rapidly heat the flatfish homogenate to boiling and maintain it for 10 minutes, then cool to 50°C to obtain the enzymatic hydrolysis substrate;

[0046] (3) Enzymolysis: adjust the pH of the enzymolysis substrate to 3.5, and add 20,000 U / g of enzyme 底物蛋白 Add acid protease to it, stir evenly, keep warm at 50°C for 5.5h; 底物蛋白Add papain to it, and continue to keep warm for 5.5 hours for enzymatic hydrolysis; after the end of enzymatic hydrolysis, quickly raise the temperature to 100°C, keep it for 10 minutes, inactivate the enzyme, and c...

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PUM

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Abstract

The invention discloses a preparation method of flathead fish seasoning. The method comprises the steps that flathead fish is used as a raw material, the head, tail and viscera of the fish are removed, the fish is thoroughly cleaned, drained off and minced, and water is added into the minced fish to obtain flathead fish homogenate; the flathead fish homogenate is boiled to obtain an enzymatic substrate; acid proteinase and papain are added into the enzymatic substrate for primary enzymolysis, enzyme deactivation is performed, and enzymatic hydrolysate is obtained; an appropriate amount of reducing sugar and amino acid are added into the enzymatic hydrolysate, a Maillard reaction is performed in a reaction kettle to improve flavor, color and luster, and a reaction solution is obtained; the reaction solution is concentrated and subjected to spray drying, and a flathead fish seasoning base material is obtained; the flathead fish seasoning base material is compounded with accessories, pelleting and drying are performed, and the flathead fish seasoning is obtained. Compared with the prior art, the utilization rate of raw material protein is improved by the adoption of a thermal treatment and double-enzyme fractional hydrolysis method; by optimizing the composition of the Maillard reaction system and compounding of the base material and the accessories, the flavor of the flathead fish seasoning is mellower, fuller and stronger; the flathead fish seasoning is prepared to be granulates, and therefore use is more convenient.

Description

technical field [0001] The invention relates to a method for manufacturing seasoning, in particular to a method for manufacturing flatfish seasoning. Background technique [0002] flatfish Platycephalusindicus (Linnacus, 1758) belongs to the family Platycephalidac of the suborder Cottoidei, commonly known as dogleg fish, Indian squid, mountain scorpion, oxtail, kidnapper, hundred turtle, braided fish, sharp horned fish, middle fish, and mountain scorpion , Zhujia, Daojia, etc. are benthic fish widely distributed in the Indian Ocean-West Pacific shelf area. They are produced in my country's coastal areas, and the Yellow Sea and Bohai Sea produce more. [0003] The meat of flatfish is firm and in the shape of garlic cloves. Every 100g of meat contains 18.5g of protein and 2.0g of fat. It is a typical high-protein and low-fat food, especially suitable for people who need to lose weight. At present, flatfish is mainly used for fresh food, and the consumption pattern is very sin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L5/00
CPCA23V2002/00A23V2200/16
Inventor 盘赛昆陈丽李宝叶吴胜军朱强王灵昭卞坤陆赛男
Owner HUAIHAI INST OF TECH
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