Fermented-soybean-flavor fish paste and preparation method thereof

A technology of soy-flavored fish paste and soy fish enzymatic hydrolyzate, applied in food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., can solve low-value fish processing products with low added value, single flavor, Insufficient persistence of the aftertaste and other problems, to reduce the possibility of the growth of bacteria, shorten the fermentation time, and enrich the effect of flavor types

Inactive Publication Date: 2019-02-22
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Low-value fish is a major protein resource in my country. At present, it is mainly used to produce low-value products such as fishmeal, and some of them are directly discarded as waste, which leads to low added value of low-value fish processed products, and causes waste of resources and environmental pollution.
[0003] At present, there are few studies on the application of low-value fish in fish flavors, but there are some problems in the fish flavors seen on the market, mainly as follows: (1) Using crucian carp, silver carp, etc. as raw materials, the cost is high
(2) Single flavor
(3) Strong fishy smell
(4) Using a simple enzymatic hydrolysis solution as a base material to carry out a simple Maillard reaction, the flavor is not pure enough, lifelike, and the aftertaste is not durable enough
[0004] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Fermented-soybean-flavor fish paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of soy sauce fish paste, its composition and parts by weight are as follows:

[0040] 80 parts of fermented tempeh fish enzymatic hydrolyzate, 3 parts of amino acid, 3 parts of reducing sugar, 2 parts of salt, 4 parts of monosodium glutamate, 8 parts of cornstarch;

[0041] Wherein, the amino acid is glycine, histidine, arginine.

[0042] Wherein, the reducing sugars are glucose and xylose.

[0043] Wherein, the preparation method of the fermented tempeh fish enzymatic hydrolyzate has the following steps:

[0044] (1) soybean meal fermentation (primary fermentation)

[0045] ① Raw material pretreatment

[0046] Choose soybean meal as the main raw material, first use a grinder to crush it, then add 1-3 times of water, stir evenly, put it in a high-pressure sterilizer, 121 ° C, process for 10 minutes, cool to 50 ° C, add soybean meal weight 0.2 % enzyme preparation, keep the temperature at 50°C, and enzymatically hydrolyze for 1 hour;

[0047] The enzyme prepa...

Embodiment 2

[0060] A kind of soy sauce fish paste, its composition and parts by weight are as follows:

[0061] 60-80 parts of fermented tempeh fish enzymatic hydrolyzate, 1-5 parts of amino acid, 2-6 parts of reducing sugar, 1-3 parts of table salt, 2-5 parts of monosodium glutamate, 5-10 parts of cornstarch.

[0062] Preferably, the amino acid is two or more of glycine, histidine, arginine, glutamic acid and L-cysteine.

[0063] Preferably, the reducing sugar is two or more of glucose, xylose and ribose.

[0064] Preferably, the preparation method of fermented tempeh fish enzymatic hydrolyzate comprises the following steps:

[0065] ⑴ Fermentation of soybean meal

[0066] ① Raw material pretreatment

[0067] Choose soybean meal as raw material, crush it with a grinder first, then add water 1-3 times the weight of soybean meal, stir evenly, put it in an autoclave, treat at 115-121°C for 10-20min, and cool to 50 Add an enzyme preparation of 0.1-1% by weight of soybean meal at ℃, keep ...

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Abstract

The invention relates to fermented-soybean-flavor fish paste. The fermented-soybean-flavor fish paste comprises the following ingredients in parts by weight: 60-80 parts of an enzymatic hydrolyzate offishes with fermented soybeans, 1-5 parts of amino acids, 2-6 parts of reducing sugar, 1-3 parts of edible salt, 2-5 parts of monosodium glutamate, and 5-10 parts of corn starch. The fermented-soybean-flavor fish paste has mellow aroma of fermented soybeans and fragrance of sauce, and is full in fish meat taste; moreover, the fermented-soybean-flavor fish paste is mellow, coordinated and palatable in overall taste, as well as free of fishy smell. Thus, the fermented-soybean-flavor fish paste can be used, at appropriate amounts, in the fields of instant foods, puffed leisure foods, catering and the like; and therefore, pursuit of people for delicacy is satisfied with flavor types of fish-flavor essences enriched.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a soy-flavored fish paste and a preparation method thereof. Background technique [0002] Low-value fish is a major protein resource in my country. Currently, it is mainly used to produce low-value products such as fishmeal, and some of them are discarded as waste, which leads to low added value of low-value fish processed products, and causes waste of resources and environmental pollution. [0003] At present, there are few studies on the application of low-value fish in fish flavors, but there are some problems in the fish flavors seen on the market, mainly: (1) Crucian carp, silver carp, etc. are used as raw materials, and the cost is high. (2) Single flavor. (3) The fishy smell is heavy. (4) Carry out simple Maillard reaction with simple enzymolysis liquid as base material, flavor is not pure enough, lifelike, aftertaste persistence is not enough. [0004] Through ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21A23L27/22A23L27/26A23L27/60
CPCA23V2002/00A23L27/21A23L27/22A23L27/26A23L27/60A23V2200/14A23V2200/16
Inventor 张伟伟李秉业李洪久刘杨
Owner SHANDONG TIANBO FOOD INGREDIENTS
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