Preparation method of sturgeon meat umami peptide and clam skin peanut ready-to-eat dishes

Abstract

The present invention relates to the field of food additives. To solve the problem of fewer types of umami peptides in the prior art, a sturgeon meat umami peptide is disclosed. The sturgeon meat umami peptide comprises one or more polypeptides with amino acid sequences of Glu-Arg-Arg-Tyr, Val-Arg-Gly-Pro-Arg, Tyr-Val-Val-Phe-Lys-Asp, Leu-Lys-Tyr-Pro-Leu-Glu, and Val-Lys-Lys-Val-Phe-Lys. The above five polypeptides all have umami flavor, and the umami recognition threshold is in the range of 0.031 - 0.250 mg / mL. When compounded with edible salt, it has an obvious effect of enhancing saltiness and umami, and can reduce the intake of edible salt and monosodium glutamate. The present invention also applies the sturgeon meat umami peptide to the preparation of prefabricated clam skin peanuts. The prefabricated clam skin peanuts have a unique flavor and are rich in nutrition.

Description

Technical Field

[0001] The present invention relates to the field of food additives, and particularly to a sturgeon meat umami peptide and a preparation method of prefabricated clam skin peanuts. Background Art

[0002] Umami is one of the five human tastes and is also a flavor that Chinese people have been pursuing. Since monosodium glutamate was discovered and industrialized, monosodium glutamate has become an indispensable seasoning in the cooking process. However, the umami recognition threshold of monosodium glutamate is relatively high, and its main component is sodium glutamate. When used in combination with table salt, it is easy to cause too high sodium salt content. Since excessive intake of sodium salt can cause hypertension and cardiovascular diseases, both the World Health Organization on Salt and Health (WASH) and China's National Nutrition Program have proposed plans to reduce per capita salt intake, and called on the food industry to reduce salt and encourage food enterprises to provide low-salt food options for consumers.

[0003] Umami peptides are peptide substances with umami flavor, and their own umami is obvious. At present, the types of developed umami peptides are few, and there are problems such as complex preparation processes. For example, in the "A Cod Fillet Umami Peptide and Its Preparation Method" with the publication number CN106720926A disclosed in the Chinese patent literature, its preparation process is complex, including deodorizing cod fillets, enzymatic hydrolysis, inoculating Aspergillus oryzae, and purification. Summary of the Invention

[0004] In order to overcome the problem of few types of umami peptides in the prior art, the present invention provides a sturgeon meat umami peptide, which has obvious umami flavor, a relatively low umami recognition threshold, and has a strong effect of enhancing saltiness and umami when compounded with table salt. The present invention also provides a preparation method of prefabricated clam skin peanuts. The prefabricated clam skin peanuts have a unique "sweet and sour and stinky" flavor and are rich in nutrition. And in the prefabricated clam skin peanuts, sturgeon meat umami peptide is used to replace monosodium glutamate and chicken essence, which can reduce the amount of table salt used on the premise of making the prefabricated clam skin peanuts have obvious umami and saltiness, making it meet the standard of low-salt food.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] A sturgeon meat umami peptide, wherein the sturgeon meat umami peptide comprises one or more polypeptides with amino acid sequences of Glu-Arg-Arg-Tyr, Val-Arg-Gly-Pro-Arg, Tyr-Val-Val-Phe-Lys-Asp, Leu-Lys-Tyr-Pro-Leu-Glu, and Val-Lys-Lys-Val-Phe-Lys.

[0007] The inventor extracted oligopeptides from sturgeon meat, and through ultrafiltration, gel filtration chromatography, reverse-phase high-performance liquid chromatography, and UPLC-Q-TOF-MS / MS purification and identification, five umami peptide segments, namely Glu-Arg-Arg-Tyr (ERRY), Val-Arg-Gly-Pro-Arg (VRGPR), Tyr-Val-Val-Phe-Lys-Asp (YVVFKD), Leu-Lys-Tyr-Pro-Leu-Glu (LKYPLE), and Val-Lys-Lys-Val-Phe-Lys (VKKVFK), were obtained. These five umami peptides have not been reported yet and are new members of the umami polypeptide family. They all contain abundant hydrophilic amino acids and positively charged amino acids. The inventor verified that all these five umami peptides have umami taste, with the umami recognition threshold in the range of 0.031 - 0.250 mg / mL, and the umami and saltiness are significantly enhanced after compounding with edible salt. When applied to seasonings, the addition amounts of edible salt and monosodium glutamate can be reduced. The preparation raw material of the above umami peptides can be the waste fish meat in the sturgeon industry, with wide raw material sources, low cost, and high added value.

[0008] A preparation method of a prefabricated clam skin peanut dish comprises the following steps:

[0009] (1) Cut the peeled spring bamboo shoots into pieces and blanch them with green peppers in boiling water. After cooling, add edible salt for pickling, then add water for anaerobic fermentation. After filtration, obtain the solid matter and the pickled bamboo shoot liquid. Crush the solid matter to obtain pickled bamboo shoot pulp;

[0010] (2) Remove the digestive gland of the clam meat and soak it in the pickled bamboo shoot liquid;

[0011] (3) Soak the peanut kernels in the pickled bamboo shoot liquid, roast them and place them inside the clam meat, and then vacuum fry at low temperature after drying to obtain the clam skin peanuts; (4) Mix the seasoning powder with the clam skin peanuts and package them for frozen storage;

[0012] (5) Boil granulated sugar into a sugar solution, then add vinegar, pickled bamboo shoot pulp, and starch and stir and boil. After cooling, add the sturgeon meat umami peptide to obtain the dipping sauce, and package the dipping sauce for frozen storage.

[0013] The present invention integrates local food characteristics and combines the taste characteristics of "Spicy Fried Clams", "Peanuts with Aged Vinegar" and "Snail Rice Noodles". It is a prefabricated food product - Clam Skin Peanuts, which are made by wrapping peanuts with clam meat and then cooking them. This product combines clams and peanuts, with clam meat as the skin and peanut meat as the filling. The clam meat is delicious and the peanuts are crispy, fragrant and crispy. They complement each other nutritionally. Moreover, clam meat and peanuts are relatively common in the market, with rich yields and low costs. The present invention adopts the form of prefabricated food, including a bag of Clam Skin Peanuts and a bag of dipping sauce. When eating, thaw it to room temperature, sprinkle the dipping sauce on the surface of the Clam Skin Peanuts, heat it appropriately or eat it directly. It is convenient for storage, transportation and eating, and is suitable for various scenarios such as catering processing, family gatherings, daily leisure, and drinking companions. The unique "sweet, sour and stinky" flavor dipping sauce of the present invention combines with the extremely fresh Clam Skin Peanuts to stimulate the taste buds and promote appetite. Moreover, the addition of sturgeon meat umami peptide in the dipping sauce endows the dipping sauce with umami, reduces the amount of edible salt used while maintaining the saltiness, making this product a low-salt healthy food.

[0014] Preferably, the ratio of peeled bamboo shoots, green peppers and edible salt in step (1) is (100 - 150):(40 - 50):(5 - 8).

[0015] Preferably, the anaerobic fermentation in step (1) lasts for 15 - 25 days.

[0016] Preferably, step (2) is to remove the digestive gland of the clam meat and soak it in the pickled bamboo shoot liquid for 15 - 25 minutes.

[0017] Preferably, step (3) is to soak the peanut kernels in the pickled bamboo shoot liquid for 20 - 24 hours, then drain them, bake them at 180 - 220°C for 8 - 15 minutes, cool them, place the baked peanut kernels inside the clam meat, and dry them at 50 - 60°C for 1.5 - 3 hours, then fry them in vacuum at 80 - 85°C for 40 - 50 minutes, remove the oil and cool them to obtain Clam Skin Peanuts.

[0018] Both the peanut kernels and the clam meat are soaked in the pickled bamboo shoot liquid to give them a sour and fresh base flavor. The peanut kernels are placed at the position of the digestive gland inside the clam meat, so that the clam meat can completely cover the peanut kernels. Using the method of vacuum low-temperature frying to process the slightly dried Clam Skin Peanuts can make the taste of the external clam meat crispy without affecting the internal nut flavor and taste.

[0019] Preferably, the seasoning powder in step (4) includes the following components in parts by weight: 60 - 70 parts of chili powder, 10 - 15 parts of Chinese prickly ash powder, 10 - 15 parts of Sichuan pepper powder, 8 - 10 parts of pickled pepper powder, 5 - 8 parts of white pepper powder and 3 - 4 parts of edible salt.

[0020] Preferably, in step (4), the flavor powder and the clam skin peanuts are mixed at a mass ratio of (6-8):100, placed in a packaging bag, evacuated, and stored frozen at -20°C.

[0021] Preferably, in the dipping sauce of step (5), the mass ratio of the pickled bamboo shoot pulp, vinegar, granulated sugar, starch, and sturgeon meat umami peptide is (50-60):(40-50):(5-10):(5-8):(1-2).

[0022] Preferably, the sturgeon meat umami peptide in step (5) is a mixture of Glu-Arg-Arg-Tyr, Val-Arg-Gly-Pro-Arg, Tyr-Val-Val-Phe-Lys-Asp, Leu-Lys-Tyr-Pro-Leu-Glu, and Val-Lys-Lys-Val-Phe-Lys at a mass ratio of 3:2:1:1:1.

[0023] Preferably, in step (5), the dipping sauce is placed in a packaging bag, evacuated, and stored frozen at -20°C.

[0024] Preferably, in the prepared dish of clam skin peanuts, the mass ratio of the clam skin peanuts to the dipping sauce is (100-150):(15-20).

[0025] Therefore, the sturgeon meat umami peptide extracted from the waste by-product, sturgeon fish meat, in the caviar industry in the present invention, and the five purified and identified umami peptide segments are ERRY, VRGPR, YVVFKD, LKYPLE, and VKKVFK. The above five polypeptides have the following beneficial effects: (1) All five polypeptides have umami flavor, have good binding ability with the umami receptor T1R1 / T1R3, and the umami recognition threshold is in the range of 0.031-0.250 mg / mL; (2) These five polypeptides also have a salty taste and have an obvious effect of enhancing saltiness and umami when compounded with edible salt, which can reduce the intake of edible salt and monosodium glutamate; (3) And all five polypeptides contain rich hydrophilic amino acids and positively charged amino acids, have good water solubility, and have broad application prospects in the preparation of seasonings or food additives. The present invention also applies the sturgeon meat umami peptide to the preparation of the prepared dish of clam skin peanuts. The prepared dish of clam skin peanuts has a unique flavor, is rich in nutrition, and has a low salt content. Description of the Drawings

[0026] Figure 1 It is the secondary mass spectrum diagram of ERRY obtained in Example 1.

[0027] Figure 2 It is the secondary mass spectrum diagram of VRGPR obtained in Example 1.

[0028] Figure 3The second-level mass spectrum of YVVFKD obtained in Example 1.

[0029] Figure 4 The second-level mass spectrum of LKYPLE obtained in Example 1.

[0030] Figure 5 The second-level mass spectrum of VKKVFK obtained in Example 1.

[0031] Figure 6 The taste characteristic analysis chart of the sturgeon meat umami peptide obtained in Example 1, where (A) is the sensory evaluation analysis chart and (B) is the electronic tongue analysis chart.

[0032] Figure 7 The influence chart of the sturgeon meat umami peptide on the taste intensity of different umami model solutions (pH = 6.5) obtained in Example 1, where (A) is 0.96 mg / mL monosodium glutamate and 0.2 mg / mL sturgeon meat umami peptide, (B) is 4 mM disodium 5'-inosinate and 0.2 mg / mL sturgeon meat umami peptide, (C) is 0.48 mg / mL monosodium glutamate, 0.2 mg / mL disodium 5'-inosinate and 0.2 mg / mL sturgeon meat umami peptide, (D) is 0.35 mg / mL monosodium glutamate, 0.15 mg / mL disodium 5'-inosinate and 0.2 mg / mL sturgeon meat umami peptide.

[0033] Figure 8 The bar chart of the taste characteristics of the sturgeon meat umami peptide, where (A) is the influence of the sturgeon meat umami peptide on the saltiness intensity of edible salt, and (B) is the influence of the edible salt solution on the umami intensity of the sturgeon meat umami peptide.

[0034] Figure 9 The schematic diagram of the molecular docking result of the sturgeon meat umami peptide with the binding domain in the T1R3 subunit of the umami receptor, where (A) is the schematic diagram of the docking site, (B) is ERRY, (C) is LKYPLE, (D) is YVVFKD, (E) is VRGPR, and (F) is VKKVFK.

[0035] Figure 10 The schematic diagram of the molecular docking result of the sturgeon meat umami peptide with the cavity in the T1R1 / T1R3 umami receptor, where (A) is the schematic diagram of the docking site, (B) is ERRY, (C) is LKYPLE, (D) is YVVFKD, (E) is VRGPR, and (F) is VKKVFK.

[0036] Figure 11 The schematic diagram of the sensory evaluation results of Example 2 and Comparative Example 1. Detailed implementation method

[0037] The present invention will be further described below in conjunction with the accompanying drawings and specific implementation methods.

[0038] Example 1

[0039] The preparation of sturgeon meat umami peptides comprises the following steps:

[0040] (1) Take sturgeon meat, crush it with a meat grinder, add 4 times the volume of deionized water, and boil for 3 h to fully extract oligopeptides to obtain sturgeon meat aqueous extract;

[0041] (2) Screening of sturgeon meat umami peptides: The sturgeon meat aqueous extract was freeze-dried, and the specific composition of the components was identified by UPLC-Q-TOF-MS. The docking binding energy was used as the standard to evaluate the interaction between umami peptides and umami receptor T1R1 / T1R3. The primary structures of the five small peptides with the strongest binding ability to umami receptor were Glu-Arg-Arg-Tyr (ERRY), Val-Arg-Gly-Pro-Arg (VRGPR), Tyr-Val-Val-Phe-Lys-Asp (YVVFKD), Leu-Lys-Tyr-Pro-Leu-Glu (LKYPLE), and Val-Lys-Lys-Val-Phe-Lys (VKKVFK);

[0042] (3) Separate and purify ERRY, VRGPR, YVVFKD, LKYPLE, and VKKVFK by ultrafiltration (UF), gel filtration chromatography (GFC), and reverse-phase high-performance liquid chromatography (RP-HPLC):

[0043] (3.1) The sturgeon meat aqueous extract obtained in step (1) was filtered through a ceramic membrane, and the filtrate was ultrafiltered through an ultrafiltration membrane with a molecular weight cut-off of 3000 Da for the nanofiltration component, and the component below 3000 Da was collected;

[0044] (3.2) The component below 3000 Da obtained by ultrafiltration was freeze-dried and redissolved in ultrapure water to obtain a 10 mg / mL sample. The sample was separated and purified by gel chromatography using a Sephadex G-15 GFC chromatographic column (1.6×130 cm), and eluted with ultrapure water to obtain the GFC separation component. The elution conditions were: sample loading volume 5 mL, flow rate 0.7 mL / min, ultraviolet detection wavelength 220 nm, and the fraction collector switched to the next test tube every 5 mL;

[0045] (3.3) The GFC separation component was freeze-dried and dissolved in deionized water. 1000 μL of the sample was injected into a preparative C18 RP-HPLC chromatographic column (30×100 mm, 10 μm), and eluted with acetonitrile (A) containing 0.1% (v / v) trifluoroacetic acid and deionized water (B). Isocratic elution of 90% A and 10% B was performed at 30 °C for 10 min; the elution peaks detected at 220 nm were concentrated and freeze-dried for structure identification.

[0046] I. Identification of umami peptides: The umami peptides obtained in Example 1 were identified using UPLC-Q-TOF-MS / MS, and the results are shown in the following table.

[0047] Table 1. Identification information of ERRY, VRGPR, YVVFKD, LKYPLE and VKKVFK

[0048]

[0049] As Figures 1 - 5 are the secondary mass spectra of the five umami peptides obtained in Example 1. It can be seen from Table 1 and Figures 1 - 5 that ERRY, VRGPR, YVVFKD, LKYPLE and VKKVFK were successfully isolated and purified in Example 1.

[0050] II. Taste profile determination: The taste profile was determined by a method combining sensory evaluation and electronic tongue. The taste intensities of the five basic taste sensations of the sturgeon meat umami peptides obtained in Example 1 were scored and measured. When measuring, the peptide concentration in each group was 0.3 mg / mL. Five sensor probes (AAE represents umami and richness (aftertaste - umami), CT0 represents saltiness, CA0 represents sourness, C00 represents bitterness and aftertaste - bitterness (aftertaste - B), AE1 represents astringency and aftertaste - astringency (aftertaste - A)) and two reference probes were used through a SA402B taste sensor system (Intelligent Sensor Technology, Inc., Kanagawa, Japan). An odorless sample containing 30 mM KCl and 0.3 mM tartaric acid was used as a reference for setting the taste information to zero.

[0051] The resulting radar chart is as Figure 6 shown. The five sturgeon meat umami peptides have strong umami, and in addition to umami, these five umami peptides also have strong saltiness. The interaction between saltiness and umami can increase the umami of food to a certain extent. Therefore, these five sturgeon meat umami peptides can achieve the effect of "enhancing umami".

[0052] III. Effects of umami peptides on the taste intensities of different umami model solutions:

[0053] Five umami peptides were added to each of the four umami systems composed of MSG (monosodium glutamate), IMP (5'-inosinic acid disodium), MSG + NaCl, and MSG + IMP, and then diluted at a ratio of 1:1. The sensory panel was required to evaluate according to the criteria described below: 0 indicates no umami, 1 indicates the umami threshold, 2 indicates a very slightly perceptible umami, 3 indicates a slight umami, 4 indicates a slight to moderate umami, 5 indicates a moderate umami, 6 indicates a significant umami, and 7 indicates an extremely significant umami. The specific solution preparations were as follows: MSG (0.96 mg / mL), IMP (4 mM), MSG + NaCl (0.48 + 0.2 mg / mL), and MSG + IMP (0.35 + 0.15 mg / mL); the addition amount of the synthetic peptide was 0.4 mg / mL. The dilution factors were 1 - 16 times, that is, 5 concentration points (1, 2, 4, 8, and 16 times);

[0054] Sensory evaluation criteria: The panel consisted of 15 people, 7 males and 8 females, aged between 20 - 30 years old, with rich sensory evaluation experience. The sensory evaluation was carried out in a food sensory analysis laboratory, with the room temperature controlled at 23 ± 2 °C, and nose clips were used to prevent the interaction between taste and smell. Ultrafiltration and chromatography freeze-dried components were respectively made into 1 mg / mL solutions, and then filtered through a 0.22 μm membrane for the panel members to conduct sensory taste evaluations. The scores ranged from 0 to 7 points, with 0 points representing no taste and 7 points indicating a significant taste. The average sensory scores of each taste attribute obtained were plotted on a graph. The panel members were also required to evaluate the differences in taste characteristics between the water extracts and their separated fractions, and then select the fraction with the strongest umami and closest to the original component as the sample for the next separation and purification.

[0055] As Figure 7 shown, the five sturgeon meat umami peptides have a similar effect to monosodium glutamate (MSG) and can significantly improve the umami intensity of the inosinic acid (IMP) model.

[0056] IV. Effects of the compounding of umami peptides and edible salt on umami and saltiness: Five umami peptides were added to a standard 5-point NaCl solution (1.19 mg / mL) at an addition concentration of 1 mg / mL, and then sensory evaluations were carried out.

[0057] As Figure 8 shown, the significant improvement in the saltiness characteristics after the compounding of ERRY and VKKVFK with edible salt. The introduction of edible salt significantly increased the umami intensity of the synthetic peptides. For the compounding of ERRY, YVVFKD, and LKYPLE with edible salt, their umami characteristics were significantly enhanced.

[0058] V. Detection of possible binding sites between umami peptides and taste receptors: Homology modeling was selected to simulate the protein molecular structure of T1R1 / T1R3 for docking simulation. The umami receptor T1R1 / T1R3 is a heterodimer in the first family of taste receptors of the G protein-coupled receptor family. The amino acid sequence of the target protein T1R1 / T1R3 was used to generate a homology model with the homologous simulation template protein mGluR1 (PDB ID: 1EWK) through the SWISS-MODEL online modeling platform.

[0059] As Figure 9 and Figure 10 shown, from the binding modes and binding sites of five umami peptides and the umami receptor, it can be seen that the binding of umami peptides to the T1R3 subunit is mainly through hydrogen bond interactions and electrostatic interactions generated with the receptor amino acid residues. The binding sites of these five umami peptides to the T1R1 / T1R3 subunit are mainly Asn150, Ser217, Asp218, Asp219, and Met151, among which the most important binding site is Asn150.

[0060] Example 2

[0061] A prefabricated clam skin peanut dish contains a bag of 300 g of clam skin peanuts and a bag of 45 g of dipping sauce, and is prepared by the following steps:

[0062] (1) Preparation of pickled bamboo shoots: Select fresh spring bamboo shoots, peel them, cut them into pieces after removing the bamboo shoot skins, blanch them with green peppers in boiling water, cool them, and then add edible salt for pickling. The mass ratio of the peeled spring bamboo shoots, green peppers, and edible salt is 100:50:5. Put them into a fermentation tank, add pure water, and ferment anaerobically for 20 days, then take them out, filter to obtain solids (pickled bamboo shoots and pickled green peppers) and pickled bamboo shoot liquid. Crush the solids in a blender until thick to form pickled bamboo shoot paste;

[0063] (2) Treatment of clam meat: Select fresh clam meat, use a small knife to remove the digestive gland in the clam meat, wash it clean with water, and then soak it in pickled bamboo shoot liquid with a volume 2 times that of the clam meat for 20 min;

[0064] (3) Treatment of peanut kernels: Soak fresh peanut kernels in pickled bamboo shoot liquid for 24 hours, then drain them, bake them at 200 °C for 10 min until the kernels become firm, and then store them after cooling;

[0065] (4) Preparation of clam skin peanuts: Place the baked peanut kernels inside the clam meat from the position where the digestive gland was removed, and dry them in a 60 °C forced-air drying oven for 2 h to slightly shrink the surface of the clam meat and tightly wrap the internal peanut kernels. Then, use the method of vacuum low-temperature frying to further cook the clam skin peanuts at 80 °C for 50 min. After cooking, centrifuge to remove oil and cool;

[0066] (5) Preparation of seasonings: Mix chili powder, Chinese prickly ash powder, Sichuan pepper powder, pickled pepper powder, white pepper powder and edible salt evenly at a mass ratio of 60:10:10:8:5:3;

[0067] (6) Sprinkle the seasonings lightly on the surface of the clam skin peanuts, vacuum package them, and store them frozen at -20°C;

[0068] (7) Add granulated sugar directly to the cooking pot and boil it at 160°C for 10 minutes to obtain amber-colored sugar syrup. Then add mature vinegar, pickled bamboo shoot pulp and starch to the cooking pot and continue to stir and boil for 10 minutes to make the dipping sauce. After cooling, add sturgeon meat umami peptide and dissolve it fully. Pack it into a packaging bag and seal it, and store it frozen at -20°C. The sturgeon meat umami peptide is obtained by mixing ERRY, VRGPR, YVVFKD, LKYPLE and VKKVFK at a mass ratio of 3:2:1:1:1. The mass ratio of granulated sugar, mature vinegar, pickled bamboo shoot pulp, starch and sturgeon meat umami peptide is 50:40:5:5:1.

[0069] Detect the nutritional components of clam meat and peanuts in the clam skin peanuts obtained in Example 2. Among them, the moisture content is determined according to GB / T 5009.3-2016; the protein content is determined by the Kjeldahl method according to GB / T 5009.5-2016; the fat content is determined by the Soxhlet extraction method according to GB / T5009.6-2016; the ash content is determined by burning in a muffle furnace according to GB / T 5009.4-2016.

[0070] Table 2. Nutritional components of Example 2

[0071] Content / % Moisture Crude protein Crude fat Crude ash Clam meat 76.36 18.68 1.01 1.22 Peanut kernel 9.89 26.84 47.98 2.35

[0072] Comparative Example 1

[0073] A prefabricated dish of clam skin peanuts, which is different from Example 2 in that the sturgeon meat umami peptide in step (7) is replaced by monosodium glutamate, and the mass ratio of pickled bamboo shoot pulp, vinegar, granulated sugar, starch and monosodium glutamate in the dipping sauce is 50:40:5:5:1.

[0074] After thawing the clam skin peanuts and dipping sauce obtained in Example 2 and Comparative Example 1 to room temperature, sprinkle the dipping sauce on the surface of the clam skin peanuts, and then conduct a sensory evaluation of the clam skin peanuts.

[0075] The test results are as Figure 11As shown, compared with Comparative Example 1, the combination of sturgeon meat umami peptide and edible salt in Example 2 can present a greater sense of richness and umami, and more saltiness is presented. Therefore, more edible salt needs to be added in Comparative Example 1 to achieve the same saltiness effect as in Example 2. Therefore, when the saltiness is the same, the amount of edible salt used in the combination of sturgeon meat umami peptide and edible salt is much less than that of the combination of monosodium glutamate and edible salt. The present invention can be used for seasoning low-salt foods.

Claims

1. A sturgeon meat umami peptide, characterized in that, The sturgeon meat umami peptide is one or more polypeptides with amino acid sequences of Glu-Arg-Arg-Tyr, Tyr-Val-Val-Phe-Lys-Asp, and Val-Lys-Lys-Val-Phe-Lys.

2. A preparation method of clam skin peanut prefabricated dishes, characterized in that, It includes the following steps: (1) Cut the peeled spring bamboo shoots into pieces and blanch them with green peppers in boiling water. After cooling, add edible salt for pickling, then add water for anaerobic fermentation. After filtration, obtain solids and pickled bamboo shoot liquid. Crush the solids to get pickled bamboo shoot pulp; (2) Remove the digestive gland of the clam meat and soak it in the pickled bamboo shoot liquid; (3) Soak the peanut kernels in the pickled bamboo shoot liquid, roast them, place them inside the clam meat, dry them, and then fry them under vacuum and low temperature to obtain clam skin peanuts; (4) Mix the seasoning powder with the clam skin peanuts and package them for frozen storage; (5) Boil granulated sugar into a sugar solution, add vinegar, pickled bamboo shoot pulp, and starch, stir and boil, cool, add the sturgeon meat umami peptide to obtain a dipping sauce, package the dipping sauce and store it frozen; The sturgeon meat umami peptide is obtained by mixing Glu-Arg-Arg-Tyr, Val-Arg-Gly-Pro-Arg, Tyr-Val-Val-Phe-Lys-Asp, Leu-Lys-Tyr-Pro-Leu-Glu, and Val-Lys-Lys-Val-Phe-Lys in a mass ratio of 3:2:1:1:

1.

3. The preparation method of a kind of clam skin peanut prefabricated dish according to claim 2, characterized in that, In the step (1), the mass ratio of the peeled spring bamboo shoots, green peppers, and edible salt is (100 - 150):(40 - 50):(5 - 8).

4. The preparation method of a kind of clam skin peanut prefabricated dish according to claim 2, characterized in that, In the step (1), the anaerobic fermentation is carried out for 15 - 25 days.

5. The preparation method of a kind of clam skin peanut prefabricated dish according to claim 2, characterized in that, The step (2) is to remove the digestive gland of the clam meat and soak it in the pickled bamboo shoot liquid for 15 - 25 min.

6. The preparation method of a kind of clam skin peanut prefabricated dish according to claim 2, characterized in that, The step (3) is to soak the peanut kernels in the pickled bamboo shoot liquid for 20 - 24 h, drain them, roast them at 180 - 220 °C for 8 - 15 min, cool, place the roasted peanut kernels inside the clam meat, and dry them at 50 - 60 °C for 1.5 - 3 h. Then fry them under vacuum at 80 - 85 °C for 40 - 50 min, remove the oil and cool to obtain clam skin peanuts.

7. The preparation method of a kind of clam skin peanut prefabricated dish according to claim 2, characterized in that, In the step (4), the seasoning powder includes the following components in parts by weight: 60 - 70 parts of chili powder, 10 - 15 parts of Chinese prickly ash powder, 10 - 15 parts of Sichuan pepper powder, 8 - 10 parts of pickled pepper powder, 5 - 8 parts of white pepper powder, and 3 - 4 parts of edible salt.

8. The preparation method of a kind of clam skin peanut prefabricated dish according to claim 2 or 7, characterized in that, The step (4) is to mix the seasoning powder with the clam skin peanuts in a mass ratio of (6 - 8):100, place them in a packaging bag, evacuate the air, and store them frozen at -20 °C.

9. The preparation method of a kind of clam skin peanut prefabricated dish according to claim 2 or 3, characterized in that, In the dipping sauce of the step (5), the mass ratio of the pickled bamboo shoot pulp, vinegar, granulated sugar, starch, and sturgeon meat umami peptide is (50 - 60):(40 - 50):(5 - 10):(5 - 8):(1 - 2).

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