Fish essence with different flavors and preparation method thereof

A fish meat flavor and flavor technology, applied in the field of different flavor fish flavor and its preparation, can solve the problems of application limitation, resource waste and the like, and achieve the effects of improved enzymatic hydrolysis rate, easy absorption and wide application range

Pending Publication Date: 2020-10-30
JIANGXI NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the special fishy smell of silver carp itself, and the main edible part of bighead carp is th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The method for preparing fish meat flavors with different flavors uses silver carp as a raw material, and uses compound enzymes and a mixture of kudzu root-dried bamboo shoots extracts to carry out enzymolysis to obtain silver carp flavors. The specific steps are:

[0018] 1. Raw material pretreatment: after the live fish is slaughtered, the scales are removed, the gills and viscera are washed and cut into small pieces for later use;

[0019] 2. Preparation of fish flavor: Add the above pretreated raw materials into distilled water, cook at high temperature and cool to room temperature. The parameters of high temperature cooking are: the ratio of material to liquid is 1:12 g:mL, and the cooking time is 1 hour. Relatively stable solid-to-liquid ratio; the slurry is obtained after passing through a colloid mill and a homogenizer, and the homogenization pressure is 30 Mpa; adjust the pH of the slurry, add compound enzyme solution and kudzu root-dried bamboo shoot extract f...

Embodiment 2

[0022] The method for preparing fish meat flavors with different flavors uses silver carp as a raw material, and uses compound enzymes and a mixture of kudzu root-dried bamboo shoots extracts to carry out enzymolysis to obtain silver carp flavors. The specific steps are:

[0023] 1. Raw material pretreatment: after the live fish is slaughtered, the scales are removed, the gills and viscera are washed and cut into small pieces for later use;

[0024] 2. Preparation of fish meat essence: add the above pretreated raw materials into distilled water, cook at high temperature and cool to room temperature. The parameters of high temperature cooking are: the ratio of material to liquid is 1:13 g:mL, and the cooking time is 1 hour. Relatively stable solid-to-liquid ratio; the slurry is obtained after passing through a colloid mill and a homogenizer, and the homogenization pressure is 30 Mpa; adjust the pH of the slurry, add compound enzyme solution and kudzu root-dried bamboo shoot ext...

Embodiment 3

[0027] The preparation method of fish flavors with different flavors uses bighead carp as raw material, and uses compound enzymes and kudzu root-dried bamboo shoot extract mixture to carry out enzymolysis to obtain bighead carp flavor. The specific steps are:

[0028] 1. Raw material pretreatment: after the live fish is slaughtered, the scales are removed, the gills and viscera are washed and cut into small pieces for later use;

[0029] 2. Preparation of fish flavor: Add the above pretreated raw materials into distilled water, cook at high temperature and cool to room temperature. The parameters of high temperature cooking are: the ratio of material to liquid is 1:15 g:mL, and the cooking time is 2 hours. Relatively stable solid-to-liquid ratio; the slurry is obtained after passing through a colloid mill and a homogenizer, and the homogenization pressure is 30 Mpa; adjust the pH of the slurry, add compound enzyme solution and kudzu root-dried bamboo shoot extract for enzymoly...

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PUM

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Abstract

The invention discloses low-value fish essence with different flavors and a preparation method thereof. The preparation method utilizes low-value fishes such as chubs as raw materials and comprises adding spices with different flavors, performing high-temperature cooking, removing the spices, performing superfine grinding, performing enzymolysis, performing enzyme deactivation, adding glucose andL-cysteine, performing a Maillard reaction, and finally performing spray drying so as to obtain the fish-flavored essence with different flavors. The method is simple to operate, and the obtained essence is high in delicate flavor, rich and vivid in meat flavor, healthy and nutritional, and has a relatively high practical value in the fields of food flavor additives and instant convenient foods.

Description

technical field [0001] The invention belongs to the technical field of food additive processing, and in particular relates to fish flavors with different flavors and a preparation method thereof. Background technique [0002] Silver carp and bighead carp are the most important freshwater farmed fish in my country, and they are also important members of the "Four Major Fishes". In 2017, the total output of silver carp and bighead carp in my country was 3.8528 million tons and 3.0979 million tons respectively, ranking second and third in the production of freshwater fish respectively. Due to the special fishy smell of silver carp itself, and the edible part of bighead carp is mainly the head, their application has been greatly restricted, and huge waste of resources has also been caused. Therefore, processing them into new products with high added value is conducive to realizing high-value utilization of resources. Fish flavors with different flavors are a kind of good produ...

Claims

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Application Information

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IPC IPC(8): A23L27/21A23L27/26A23L29/00A23L33/00
CPCA23V2002/00A23L27/215A23L27/26A23L29/06A23L33/00A23V2200/306
Inventor 张露涂宗财马天新余晨陈志军刘海龙
Owner JIANGXI NORMAL UNIVERSITY
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