Katsuwonus pelamis essence and production technology thereof

Abstract

The present invention belongs to the technical field of food seasoning materials. A katsuwonus pelamis essence comprises the following components in parts by mass: 18 parts of katsuwonus pelamis powder, 8 parts of katsuwonus pelamis protein powder, 34 parts of edible salt, 12 parts of sodium glutamate, 15 parts of white granulated sugar, 10 parts of starch and 3 parts of disodium 5'-ribonucleotide. The present invention comprises a production technology of the katsuwonus pelamis essence. Fish flesh raw materials of the katsuwonus pelamis are separated into white meat and the red meat, an operation of removing floating oil is added, a content of solid fish oil in finished products is extremely less, and an acid rot taste is not easy to produce. The katsuwonus pelamis essence has a thick and pure smoky flavor and is free of the acid rot taste.

Description

technical field [0001] The invention belongs to the technical field of food seasoning. Background technique [0002] Skipjack, also known as bonito and wooden fish, is a kind of sea fish belonging to the genus Chrysalis family. It is suitable for bathing in warm water at 19-23°C. It mainly lives in Japanese waters. It is found in Kagoshima, the Kanto coast and Sanriku every spring and midsummer. Caught in large quantities, the protein content of this fish is very high, and the fat content is less than that of tuna. Skipjack tuna extract occupies an important position in daily seasonings, and is called the first of "flavor seasonings". In the 1980s, Japan has There are production and consumption of bonito extract, which is made of bonito as raw material, using hot water extraction method, and then prepared and concentrated to support the liquid or paste seasoning, which can also be made by spray drying or granulation Powder and granular products. At present, the research on...

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Problems solved by technology

The disadvantages of this kind of bonito extract are: 1. Without surface treatment, the fish meat raw material contains red meat and white, and the red fat content is high, and a large amount of fish oil will be formed during beating, and the fish oil is prone to rancidity, which will eventually affect the finished product and cause The finished product has a sour smell; 2. After mixing the smoked fish meat with the fresh fish meat, it is fermented, but in the actual operation process, the fermentation has high requirements on temperature, raw materials, microorganisms and other conditions, and the control is not good. The metabolites produced later will easily affect the original smoky flavor, and the smoky flavor is no longer pure

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