A method for preparing seafood seasoning based on water extraction and secondary enzymatic hydrolysis

Abstract

The invention provides a method for preparing seafood seasoning based on water extraction and secondary enzymatic hydrolysis. The present invention extracts fish bones and other by-products produced in the fish processing process with water, and then uses the method of secondary enzymolysis to obtain water extract, primary enzymolysis solution and secondary enzymolysis solution, water extract and The primary enzymatic hydrolysis solution is filtered, centrifuged, concentrated, blended, homogenized, sterilized and other steps to prepare fish bone concentrated clear soup and fish bone concentrated white soup, and can also be spray-dried to produce powdered fish bone extract; the second enzymatic hydrolysis The liquid is filtered, centrifuged, concentrated, debittered, blended, Maillard reaction, sterilized and other steps to prepare fish enzymatic hydrolysis reactants, or spray-dried to prepare powdered fish enzymatic hydrolysis reactants. The enzymatically hydrolyzed fish bones can be dried and ultrafinely pulverized to produce fish bone powder. The invention has the advantages of reasonable technical scheme, high extraction efficiency, good flavor of the prepared product and wide application, and achieves the purpose of comprehensive utilization of fish bone by-products.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing seafood seasoning based on water extraction and secondary enzymatic hydrolysis. Background technique [0002] Fish bone with meat is one of the by-products of the fish processing industry, usually accounting for 10% to 15% of the fish body weight, and its main components include protein, water, fat and ash. At present, the level of comprehensive utilization of leftovers from aquatic enterprises in my country is not high. Some enterprises simply process fish bones into low-value-added products such as feed and fertilizer, and even discard them directly, causing environmental pollution. Studies in recent years have shown that collagen, chondroitin sulfate and active calcium can be extracted from fish bones. There are also products such as fish soup and condiments processed by boiling and enzymatic hydrolysis. [0003] Fish soup is rich i...

AI Technical Summary

Problems solved by technology

For example, patent 201210009862.1 adopts this method, but there are also disadvantages such as low extraction efficiency and incomplete utilization.

[0004] At present, the research on the utilization of fish bones is mainly to use enzymatic hydrolysis technology to prepare corresponding condiments after deodorization and Maillard reactions. However, the bitter taste of fish bones after enzymatic hydrolysis is relatively strong. etc., but the prepared condiment has insufficient umami taste and mellow taste, which limits the application of the product

There are also researches on making fish soup by steaming fish bones, but the protein utilization efficiency of fish bones is low, and the extraction is not complete enough

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