Preparation method of sturgeon head seasoning

A technology of sturgeon head and seasoning, which is applied in the field of preparation of sturgeon head seasoning, can solve the problems of inability to utilize the high nutritional value of sturgeon head, unfavorable industrial production, long processing time, etc., and achieve high nutritional value and health care Effect, wide application range, less residue effect

Inactive Publication Date: 2018-12-18
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current processing method cannot make full use of the high nutritional value of sturgeon head, resulting in waste of resources; or the processing time is long, which is not conducive to industrial production. A processing method is urgently needed to solve and broaden the utilization status of sturgeon head

Method used

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  • Preparation method of sturgeon head seasoning
  • Preparation method of sturgeon head seasoning

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preparation example Construction

[0031] The invention provides a preparation method of sturgeon head seasoning. After the fish head is cooked under high temperature and high pressure or steam-exploded, the fish paste is minced and beaten, then enzymatically hydrolyzed, and various amino acids and glucose are added to carry out Maillard. The reaction is to add flavor to the seasoning, add salt, white sugar, monosodium glutamate, I+G, sucrose ester, modified starch, etc. to emulsify, separate tanks, and sterilize. It is characterized in that it is prepared from fish bone pulp, reacting the above-mentioned components, cooking to taste, and canning. The cost of the method of the invention is low, and the prepared sturgeon head seasoning has excellent nutritional and health functions, and has considerable market prospects.

[0032] A preparation method of sturgeon head seasoning, the specific steps are as follows:

[0033] (1) preparation of fish head paste;

[0034] (2) Enzymolysis of fish head paste: take the ...

Embodiment 1

[0042] A preparation method of sturgeon head seasoning, the specific steps are as follows:

[0043] (1) Preparation of fish head paste: choose 2 fresh sturgeon heads or frozen and thawed sturgeon heads as raw materials, wash away impurities such as congestion and dirt, drain the water, and mix the sturgeon heads and water according to 1: Put it into a pressure cooker at a ratio of 1, add 1 to 2% of the weight of the sturgeon head at the same time, and cook the shiitake mushrooms. The cooking pressure is 70KPa, and the cooking time is 2h; Keep it for later use; remove the hard skin of the sturgeon head and grind it with a meat grinder. Mix the minced sturgeon head filter residue with the original soup of the sturgeon head at a ratio of 2:1 (reserve the remaining stock of the sturgeon head for later use) , to make delicious fish head paste.

[0044] (2) Enzymolysis of fish head paste: get the prepared fish head paste of step (1) and pour it into a three-necked flask after weigh...

Embodiment 2

[0054] A preparation method of sturgeon head seasoning, the specific steps are as follows:

[0055] (1) Preparation of fish head paste: choose fresh sturgeon head or frozen and thawed sturgeon head as raw material to carry out steam explosion treatment. Less residue.

[0056] (2) Enzymolysis of fish head paste: get the steam-exploded fish head paste prepared in step (1) and weigh it and pour it into a three-necked flask, add 0.1% papain according to its weight ratio, and stir in the reaction kettle Preliminary enzymatic hydrolysis at 65°C for 1 hour; lower the temperature to 53°C, then add 0.2% flavor protease for secondary enzymatic hydrolysis, the time for the second enzymatic hydrolysis is 2 hours. Among them, Flavourzyme 500MG is selected as the flavor protease, which is a brown non-powder tiny particle.

[0057] (3) Enzyme inactivation: After the enzymatic hydrolysis is completed, heat up to 90°C for 10 minutes to inactivate the enzyme; after inactivating the enzyme, ta...

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Abstract

The invention discloses a preparation method of a sturgeon head seasoning. The specific steps are as follows: (1) preparation of fish head pulp; (2) enzymolysis of the fish head pulp: taking the fishhead pulp prepared in the step (1), adding papain with stirring for preliminary enzymolysis reaction, and then adding flavor enzyme for second enzymolysis reaction; (3) enzyme inactivation: carrying out enzyme inactivation after the enzymolysis is completed, and then filtering a enzymolysis product to obtain a fish head pulp filtrate; (4) maillard reaction: carrying out maillard reaction on the fish head pulp filtrate prepared by the step (3); (5) emulsification treatment: carrying out sufficient emulsification on the product of the maillard reaction in the step (4); and (6) sterilization andpackaging so as to obtain sturgeon head seasoning finished product. The preparation method of the invention is reasonable in process, simple to operate and capable of realizing industrial production easily, and has broad market prospect.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and in particular relates to a preparation method of sturgeon head seasoning. Background technique [0002] Sturgeon, also known as Sturgeon, is a cartilaginous hard phosphorus fish that originated 250 million years ago. It is known as a "living fossil in water". Sturgeon is a medium-to-large freshwater fish with high economic value. The whole cartilage has no spines. The meat is delicious and nutritious. The edible part is as high as 95%. Except for the cartilage, the meat is rich in unsaturated fatty acids And trace elements, the spine and skull cartilage contain chondroitin sulfate, which has anti-cancer effects, which is comparable to shark cartilage. According to some recent studies in Canada and the United States, the anti-cancer factors (biologically effective active ingredients) contained in sturgeon cartilage are 15 to 20 times that of shark cartilage. Sturgeon cartilage conte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21A23L27/22A23L27/60A23L17/00A23L31/00A23L33/00A23L5/20A23L5/10
CPCA23L5/13A23L5/25A23L17/65A23L27/215A23L27/22A23L27/60A23L31/00A23L33/00
Inventor 赵元晖黄攀马鹏高瑞昌曾名湧刘威嘉符精通宫臣王瑞红王润芳唐淑玮陈依萍冯秋凤
Owner OCEAN UNIV OF CHINA
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