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Preparation method of cuttlefish-flavored seafood powder for quick-frozen food

A technology of quick-frozen food and a production method, which is applied in the field of seafood powder, and can solve the problems of not being able to meet the application needs of quick-frozen seafood food, taste, heat stability, or insufficient nutrition, and sensory characteristics that are not easily accepted by consumers, so as to facilitate filtration and satisfy the senses Requirements, the effect of improving the leaching yield

Inactive Publication Date: 2021-06-25
东莞市保利德食品添加剂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The blended flavors based on chemically synthesized raw materials are far inferior to natural extracted raw materials in terms of taste, thermal stability and nutrition. However, natural cuttlefish contains more bones and shells, so the extraction rate is low and the cost is high.
[0003] Moreover, the protein composition of natural cuttlefish is mostly amino acids with strong activity, and its general enzymatic decomposition products are glycine, lysine, arginine, proline, etc. These amino acids are easy to darken and brown in color during the process of heating, concentrating and extracting. Its sensory characteristics are not easy to be accepted by consumers, and it cannot meet the application needs of quick-frozen seafood with high color requirements.

Method used

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  • Preparation method of cuttlefish-flavored seafood powder for quick-frozen food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for preparing squid-flavored seafood powder for quick-frozen food, the steps are as follows:

[0023] Step 1, raw material mincing: take 100 parts of cuttlefish by weight and pass through a meat grinder to mince;

[0024] Step 2, ultrasonic treatment: add 3 times the weight of pure water to the raw material of step 1, and 200w ultrasonic treatment for 15min;

[0025] Step 3, extraction: heat up the raw material treated in step 2 to 80°C, heat-preserve and extract for 16 hours;

[0026] Step 4. Controllable enzymatic hydrolysis: Cool the feed liquid treated in step 3 to 40°C, add 1mol / L hydrochloric acid solution, adjust the pH to 4.0, add 0.02% cellulase according to the total mass of cuttlefish, and perform enzymatic hydrolysis for 0.5h , heat up to 50°C, add xylanase at 0.03%, hydrolyze for 1h, add 2mol / L sodium hydroxide solution, adjust pH to 8.0, add 0.2% alkaline protease, hydrolyze for 2h, then add 0.5mol / L Hydrochloric acid solution, adjust the pH to ...

Embodiment 2

[0031] A method for preparing squid-flavored seafood powder for quick-frozen food, the steps are as follows:

[0032] Step 1, raw material mincing: take 100 parts of cuttlefish by weight and pass through a meat grinder to mince;

[0033] Step 2, ultrasonic treatment: add 3 times the weight of pure water to the raw material of step 1, and 300w ultrasonic treatment for 10 minutes;

[0034] Step 3, extraction: heat up the raw material treated in step 2 to 70°C, heat-preserve and extract for 18 hours;

[0035] Step 4. Controllable enzymatic hydrolysis: Cool the feed liquid treated in step 3 to 45°C, add 1mol / L hydrochloric acid solution, adjust the pH to 5.0, add 0.03% cellulase according to the total mass of cuttlefish, and perform enzymatic hydrolysis for 0.5h , heat up to 55°C, add xylanase at 0.05%, hydrolyze for 2h, add 2mol / L sodium hydroxide solution, adjust pH to 9.0, add 0.3% alkaline protease, hydrolyze for 3h, then add 0.5mol / L Hydrochloric acid solution, adjust the p...

Embodiment 3

[0040] A method for preparing squid-flavored seafood powder for quick-frozen food, the steps are as follows:

[0041] Step 1, raw material mincing: take 100 parts of cuttlefish by weight and pass through a meat grinder to mince;

[0042] Step 2, ultrasonic treatment: add 3 times the weight of pure water to the raw material of step 1, and 120w ultrasonic treatment for 20min;

[0043] Step 3, extraction: heat up the raw material treated in step 2 to 85°C, heat-preserve and extract for 17 hours;

[0044] Step 4. Controllable enzymatic hydrolysis: Cool the feed liquid treated in step 3 to 42°C, add 1mol / L hydrochloric acid solution, adjust the pH to 4.5, add 0.025% cellulase according to the total mass of cuttlefish, and perform enzymatic hydrolysis for 1 hour. Heat up to 55°C, add xylanase at 0.05%, hydrolyze for 3h, add 2mol / L sodium hydroxide solution, adjust pH to 8.5, add 0.25% alkaline protease, hydrolyze for 2.5h, then add 0.5mol / L Hydrochloric acid solution, adjust the p...

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Abstract

The invention discloses a preparation method of cuttlefish-flavored seafood powder for quick-frozen food, and particularly relates to the technical field of seafood powder. The preparation method comprises the following specific steps: Step 1, mincing raw materials; Step 2, ultrasonic treatment; Step 3, extraction; Step 4, controllable enzymolysis; Step 5, centrifugal filtration; Step 6, vacuum concentration; and step 7, spray drying. According to the method, ultrasonic waves are adopted for pretreating the raw materials, so that the space structure of bone fibers of the raw materials is changed, subsequent extraction of bone juice is facilitated, and enzymolysis of the bone fibers is also facilitated; According to the method disclosed by the invention, aiming at the condition that the raw material contains carapace (containing bone fiber) and a certain amount of carbohydrate, a small amount of cellulase and xylanase are used for decomposing cellulose and carbohydrate, so that not only is the filtration convenient, the yield is improved and the cost is reduced, but also mineral substances contained in the raw material bone shell are dissociated out due to fiber deconstruction, and the nutrition is increased.

Description

technical field [0001] The invention relates to a method for preparing squid-flavored seafood powder for quick-frozen food, and specifically belongs to the technical field of seafood powder. Background technique [0002] At present, squid-flavored quick-frozen seafood products on the market, such as cuttlefish balls, are all based on surimi, and the blended cuttlefish flavor is added to endow the characteristic flavor of cuttlefish. The blended essence based on chemically synthesized raw materials is far inferior to natural extracted raw materials in terms of taste, thermal stability and nutrition. However, natural cuttlefish contains more bones and shells, so the extraction rate is low and the cost is high. [0003] Moreover, the protein composition of natural cuttlefish is mostly amino acids with strong activity, and its general enzymatic decomposition products are glycine, lysine, arginine, proline, etc. These amino acids are easy to darken and brown in color during the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L5/30A23L17/00
CPCA23L27/10A23L5/32A23L17/65A23V2002/00
Inventor 邓水兵
Owner 东莞市保利德食品添加剂有限公司
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