Technological process of producing seasoning with sea food leftover

Abstract

The production process of sea fresh flavouring agent by using fish offal includes: (1). cleaning offal; (2). placing the cleaned offal nito reactor still, under the conditiion of haivng proper quantity of water content heating to 10-80 deg.C, pH value is 3-9; (3). adding 0.1-0.5% of proteinase, stirring for 1-3 hr. to make hydrolysis, controlling temp. in below 80 deg.C; (4) instantaneously heating hydrolysate to boiling point, then cooling to normal temp., filtering to remove residue; (5) regulating pH value of filtrate to 5-7, adding 0.1-0.5% of flavour enzyme, stirring 0.5-1 hr. to make enzymolysis; and (6). drying the zymolytic liquor.

Description

Technical field [0001] The present invention relates to a kind of production technology of seafood seasoning for aquatic products, especially a kind of processing food from fresh or frozen sea fish, shellfish, shrimp with its leftovers (fish head, fish bone, fish viscera or shellfish after processing) water or shrimp heads, shrimp shells, etc.) to produce seafood seasoning. Background technique [0002] With the improvement of people's living standards, the tastes of clothing, food, housing and transportation are getting higher and higher, especially for "food". Among the currently widely used food seasonings, seafood seasonings made from aquatic products are natural, healthy, nutritious, and rich in flavor, especially with a strong natural seafood flavor. At the same time, seafood seasonings are rich in amino acids, Protein, fat and various trace elements also contain many functional substances, such as taurine, nucleotide conjugates, etc., which are favored by people. The...

AI Technical Summary

Problems solved by technology

Among them, the seafood seasoning prepared by the extraction method has the unique original flavor of fresh fish, shellfish and shrimp itself, but the raw material requirements and cost are high, and the yield is low; the seafood seasoning prepared by the hydrochloric acid method has a short fresh-keeping time, and fatty acids are easily oxidized , the process needs to add sodium hydroxide, resulting in an increase in sodium chloride; the natural fermentation method is to use the fish, shellfish, and shrimp raw materials to ferment their own enzymes after pickling. The production process is time-consuming, unhygienic, and fatty acid oxidation also exists , but also easy to produce amine nitrite, which is harmful to the human body after eating

Chinese patent application No. 01114711.3 discloses a "process for producing fish and shellfish seafood seasoning by multi-enzyme method". The raw material for the production of fish powder is to mix a delicious snake mullet with water at a ratio of 1:1, after crushing and homogenizing, add alkaline enzymes, neutral enzymes and flavor enzymes through a multi-enzyme process. The process is more complicated, time-consuming, costly, and the effect is not very good

[0003] At present, it is very common to use aquatic seafood and fish meat to process food, such as making fish balls, fish floss, dried fish, grilled eels, etc., which will inevitably lead to a huge amount of leftovers such as fish heads, fish bones and internal organs.

At present, the common methods for dealing with leftovers are firstly to crush and dry them as compound feed, and secondly, to pile them up to become humus fertilizers, and some are even discarded or discarded as garbage, which will inevitably affect the environment and is also a rich nutrient resource. waste of