Deodorized milt seasoning based on fish processing by-products as raw materials and production method of deodorized milt seasoning

Abstract

According to the invention, fish processing byproducts are used as raw materials to produce the fishy smell-removed milt seasoning, and the product has rich flavor and higher nutritional value. The fishy smell in the fish byproducts is effectively removed by using a biological fishy smell removal method. A processing mode of enzymolysis (compound protease (the ratio of flavourzyme to papain is 4: 1), treatment at 50 DEG C for 1-3 hours) and Maillard reaction (mixing with D-xylose, and reaction at 110-120 DEG C for 40-80 minutes) is adopted, so that biomacromolecules which are difficult to utilize in the raw materials are effectively converted into rich flavoring substances, and the utilization rate of fish processing byproducts is increased. According to the invention, the fishy smell-removed milt seasoning can be obtained. The product is rich in variety of flavoring substances, and after being granulated and dried, the product is relatively low in water content and stable in property, and can be suitable for various scenes in daily life.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to a deodorized fish essence seasoning using fish processing byproducts as raw materials and a production method. Background Art

[0002] There are a large number of fish resources in the water. There are about 3,000 species of fish in my country. In 2019, the total amount of fish products in my country was about 40 million tons, of which the total amount of freshwater fish products was about 30 million tons, and the total amount of fish processing was about 10 million tons. A large number of by-products will be produced in the whole process. Fish bodies are rich in proteins, such as myofibrillar protein, hemocyanin, myosin, collagen, etc., and have rich amino acid composition. Processing by-products such as fish heads, fish bones, fish viscera, and fish skin account for about 40% to 55% of the total mass of fish, with fish heads accounting for about 25%, fish bones accounting for about 12%, fish viscera accounting for about 10%, and fish skin accounting for about 5%. These by-products contain a large amount of protein, fat, vitamins, iron, zinc and other trace elements. If they are not used reasonably, it will not only cause serious waste, but also greatly increase the cost of environmental governance. Therefore, we hope to be able to effectively process or reuse these processing by-products, which can not only reduce resource waste and avoid environmental pollution, but also create objective economic benefits.

[0003] However, the existing processing of fish by-products has some difficulties or defects, which urgently need to be improved. First, most fish by-products are currently processed into animal feed, fertilizers or simple processing, such as grinding fish bones into bone meal, or even directly discarded, and the added value of the product is low. Most of the existing aquatic condiment processing methods in my country are traditional fermentation methods, which are relatively backward in technology and low in efficiency, and cannot meet the increasing demand. At the same time, due to process limitations, condiments produced by traditional fermentation methods are insufficient in extracting flavor components, and are relatively single and highly homogenized. If it is necessary to produce condiments with complex flavors, the process requirements are high, which will greatly increase the production cost of the product. Therefore, a more innovative processing technology is needed to meet the increasingly abundant market needs.

[0004] The second is the problem of removing the fishy smell. Freshwater fish has a strong fishy smell and complex ingredients, including earthy musty smell (mainly caused by geosmin and 2-methylisoborneol), fishy smell (mainly caused by E,E-2,4-heptadienal, E-2-decenal, E,E-2,4-decadienal) and rancid smell (mainly caused by valeraldehyde, heptanal, nonanal). At present, there are physical, chemical and biological methods for removing fishy smell. Physical methods include masking, embedding, water washing, salting, adsorption and other methods, which have the defects of limited fishy removal effect, large protein loss, and change in product flavor. Chemical methods include acid-base treatment, ozone method, natural antioxidant method, etc. Although the fishy smell removal effect is good, the fish meat components undergo oxidation, degradation, denaturation and other reactions, resulting in texture and nutritional deterioration problems. Summary of the invention

[0005] The purpose of the present invention is to overcome the shortcomings of existing technology and provide a method for producing fish essence seasoning based on fish processing by-products as raw materials. This product uses fish bones and fish viscera in fish processing by-products as raw materials, and uses a biological deodorization method to effectively remove the fish by-product fishy smell, and compared with chemical methods, it can effectively reduce the adverse effects on fish meat ingredients; the biodegradation method is used to prepare oligopeptides, which has strong reaction specificity, mild conditions, fast reaction, and is green and environmentally friendly; the Maillard reaction is carried out by heating with reducing sugar to produce a series of products, which constitute the product's rich flavoring ingredients; and then a fish essence seasoning is obtained by seasoning, granulation, and drying. The obtained product not only has the umami taste of fish, but also has a complex flavor produced by the Maillard reaction. The flavor substances produced by the Maillard reaction belong to the category of natural flavor substances, which are healthier and safer than synthetic flavor substances, and meet people's demand for natural and healthy food consumption.

[0006] The object of the present invention is achieved by the following technical measures, wherein the parts of the raw materials are all parts by weight unless otherwise specified.

[0007] A deodorized fish essence seasoning based on fish processing byproducts as raw materials, characterized in that the formula components of the food are calculated by weight:

[0008]

[0009] The food production method comprises the following steps:

[0010] (1) Raw material processing

[0011] Arrange and clean 100 portions of fish by-products (fish bones and viscera);

[0012] (2) Preparation of yeast deodorized liquid

[0013] 5-10 parts of fresh yeast are suspended in 10-20 parts of physiological saline, placed in an ultrasonic cell disruptor, and ultrasonically treated for 10-30 seconds, with an interval of 10-30 seconds; the operation is repeated 10-20 times to obtain a yeast deodorized liquid;

[0014] (3) Pickling and removing the fishy smell of raw materials

[0015] Mix the fish by-product and the fish yeast deodorized liquid, and let stand at 25-30° C. for 1-2 hours to obtain a deodorized fish by-product;

[0016] (4) Precooking of fish by-products

[0017] The deodorized fish by-product is added into 2 times the weight of boiling water and pre-cooked for 8-12 minutes to obtain a pre-cooked liquid and pre-cooked fish by-product;

[0018] (5) Separation of flesh and blood

[0019] Deboning the precooked fish byproducts, taking out the fish meat and viscera for later use;

[0020] (6) Refining

[0021] Put the deboned fish meat, viscera and pre-cooked liquid into a colloid mill for grinding to obtain a mixed fish paste with a grinding fineness of 80-100 meshes;

[0022] (7) Enzymatic treatment

[0023] Add 3-5 parts of compound protease (flavor protease: papain = 4:1) to the mixed fish, adjust the pH to 7.0, and perform enzymolysis at 50°C for 1-3 hours to obtain an enzymolysis solution;

[0024] (8) Maillard reaction

[0025] Add 3-5 parts of D-xylose to the enzymatic hydrolyzate, mix evenly, and react at 110-120°C for 40-80 minutes to obtain a Maillard reaction solution;

[0026] (9) Compounding of raw and auxiliary materials

[0027] Evenly mix 100-120 parts of auxiliary materials starch, 300-400 parts of cyclodextrin, 5-15 parts of ginger powder, 5-10 parts of white pepper powder, 10-20 parts of monosodium glutamate, 30-50 parts of edible salt, 20-30 parts of white sugar, and 5-10 parts of I+G;

[0028] (10) Granulation and drying;

[0029] The raw and auxiliary materials are mixed and granulated to obtain small particles of 0.5-1.5 cm, which are then sent to a hot air dryer for drying at 90-110°C until the moisture content of the product is less than 3%.

[0030] (11) Screening

[0031] The dried material is passed through a 40-60 mesh sieve to remove unformed particles to obtain the deodorized fish essence product;

[0032] The present invention has the following beneficial effects

[0033] 1. The fish processing by-products are used as raw materials, which are rich in protein and lipids, including a variety of amino acids and polyunsaturated fatty acids in fish oil, and have extremely high nutritional value. At the same time, the processing raw materials used in this product are low-priced and have good economic value. At the same time, it can also provide an effective basis for the utilization of fish processing by-products.

[0034] 2. Use biological deodorization method, that is, use alcohol dehydrogenase, aldehyde dehydrogenase and other enzymes in broken yeast liquid to reduce or oxidize fishy aldehydes, olefins and other substances into substances with soft flavor and high threshold, effectively reducing the fishy smell.

[0035] 3. Enzymatic hydrolysis is used to treat the macromolecular proteins in the raw materials and convert them into oligopeptides, effectively enhancing their solubility, thermal stability and other properties. At the same time, enzymatic hydrolysis produces a series of flavor substances, which can not only be used as flavor bases, but also provide a material basis for the Maillard reaction, produce richer flavor substances, and greatly improve the utilization rate of protein.

[0036] 4. Select appropriate sugars and use the Maillard reaction to further react amino acids and reducing sugars to produce substances that have the functions of coloring, producing fragrance, and reducing odor, effectively improving the color and flavor of the product. Combined with the biological deodorization method, the discomfort caused by the fishy smell of fish raw materials can be fully removed. At the same time, the substances produced during the entire reaction process belong to the category of natural flavor substances, which are healthier and safer than chemically synthesized flavor substances, and meet people's consumption trends and needs for natural and healthy foods. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 Changes in flavor substances before and after the Maillard reaction. DETAILED DESCRIPTION

[0038] The present invention is described in detail below through examples. It is necessary to point out that the examples are only used to further illustrate the present invention and cannot be understood as limiting the scope of protection of the present invention. Those skilled in the art can make some non-essential improvements and adjustments to the present invention based on the above content of the present invention.

[0039] Example 1

[0040] 100 parts of fish by-products (fish bones and viscera) were sorted and cleaned. 8 parts of fresh yeast were suspended in 15 parts of physiological saline, placed in an ultrasonic cell disruptor, and ultrasonically treated for 20 seconds, with a rest period of 20 seconds; the operation was repeated 10 times to obtain yeast deodorized liquid. The fish by-products and fish yeast deodorized liquid were mixed and allowed to stand at 25°C for 1.5 hours to obtain deodorized fish bones and fish viscera. The deodorized fish by-products were added to 2 times the weight of boiling water and boiled for 10 minutes to obtain pre-cooked liquid and pre-cooked fish by-products. The pre-cooked fish by-products were deboned, and the fish meat and viscera were taken for later use. The deboned fish meat, viscera and pre-cooked liquid were put into a colloid mill for pulping. The pulping fineness was 80-100 mesh to obtain mixed fish paste. 4 parts of compound protease (flavor protease: papain = 4:1) were added to the mixed fish paste, the pH was adjusted to 7.0, and the enzymolysis was shaken at 50°C for 2 hours to obtain enzymolysis liquid. Add 3-5 parts of D-xylose to the enzymatic hydrolyzate, mix evenly, place at 115°C for 60 minutes to react, and obtain Maillard reaction solution. Mix 100 parts of auxiliary starch, 350 parts of cyclodextrin, 10 parts of ginger powder, 8 parts of white pepper powder, 15 parts of monosodium glutamate, 40 parts of edible salt, 25 parts of white sugar, and 8 parts of I+G evenly with the Maillard reaction solution. Granulate to obtain 0.5-1.5cm small particles, send to a hot air dryer and dry at 100°C until the moisture content of the product is less than 3%. The dried material is screened through a sieve to remove unformed particles to obtain the deodorized fish essence product.

[0041] Comparative Example 1

[0042] In the deodorization treatment of Example 1, the yeast deodorization liquid was replaced by an equal amount of physiological saline, and the other conditions were the same.

[0043] Comparative Example 2

[0044] The yeast deodorizing solution in Example 1 is prepared by directly suspending fresh yeast in physiological saline to prepare the deodorizing solution without breaking the yeast cell wall, and other conditions are the same.

[0045] Comparative Example 3

[0046] In the yeast deodorized liquid in Example 1, 8 parts of fresh brewer's yeast were reduced to 4 parts for preparing the deodorized liquid, and the other conditions were the same.

[0047] Comparative Example 4

[0048] In the yeast deodorized liquid in Example 1, 8 parts of fresh brewer's yeast were increased to 12 parts for preparing the deodorized liquid, and the other conditions were the same.

[0049] Example 2

[0050] In the yeast deodorized liquid in Example 1, fresh Saccharomyces cerevisiae was replaced with Hansenula polymorpha to prepare the deodorized liquid, and the other conditions were the same.

[0051] Example 3

[0052] In the yeast deodorized liquid in Example 1, fresh brewer's yeast was replaced with Kluyveromyces lactis to prepare the deodorized liquid, and the other conditions were the same.

[0053] Example 4

[0054] In the yeast deodorized liquid in Example 1, 8 parts of fresh brewer's yeast were reduced to 5 parts for preparing the deodorized liquid, and the other conditions were the same.

[0055] Example 5

[0056] In the yeast deodorized liquid in Example 1, 8 parts of fresh brewer's yeast were increased to 10 parts for preparing the deodorized liquid, and the other conditions were the same.

[0057] The deodorized fish byproducts of Examples 1 to 5 and Comparative Examples 1 to 4 were tested for their flavor components by GC-MS, and the sum of the contents of several substances of typical fishy components 1-octen-3-ol, 1-heptanol, hexanal, heptanal, 2,4-heptadienal, 3,5-octadiene-2-one, and 2-methyl-3-octanone was selected as the fishy smell evaluation index to evaluate the deodorization degree. The fishy smell characterization index was simplified by the corresponding relationship in Table 1 of the sum of the contents of typical fish components. At the same time, the Maillard reaction liquid prepared by Examples 1 to 5 and Comparative Examples 1 to 4 was subjected to sensory evaluation by 10 food major students who had undergone sensory evaluation training. The Maillard reaction liquids were all transparent liquids, uniform and without precipitation. The other results are shown in Table 2.

[0058] Table 1 Correspondence between the content of typical fishy smell components and the degree of fishy smell

[0059]

[0060] Table 2 The fishy smell of fish byproducts and the sensory indexes of Maillard reaction liquid after deodorization by different deodorization methods

[0061]

[0062] The results in Table 2 show that yeast liquid has a significant deodorizing effect. Although fresh yeast has a good deodorizing effect, the product has a fermented smell. When the yeast addition amount is less than 5 parts, the deodorizing effect is incomplete. When the yeast addition amount is greater than 10 parts, the deodorizing effect can be completely achieved. Therefore, the appropriate yeast addition amount is 5-10 parts.

[0063] Example 6

[0064] 100 parts of fish by-products (fish bones and viscera) were sorted and cleaned. 8 parts of fresh yeast were suspended in 15 parts of physiological saline, placed in an ultrasonic cell disruptor, and ultrasonically treated for 20 seconds, with an interval of 20 seconds; the operation was repeated 10 times to obtain yeast deodorized liquid; the fish by-products and fish yeast deodorized liquid were mixed and allowed to stand at 30°C for 1.5 hours to obtain deodorized fish bones and fish viscera. The deodorized fish by-products were added to 2 times the weight of boiling water and boiled for 10 minutes to obtain pre-cooked liquid and pre-cooked fish by-products. The pre-cooked fish by-products were deboned, and the fish meat and viscera were taken for later use. The deboned fish meat, viscera and pre-cooked liquid were put into a colloid mill for pulping. The pulping fineness was 80-100 mesh to obtain mixed fish paste. 4 parts of compound protease (flavor protease: papain = 4:1) were added to the mixed fish paste, the pH was adjusted to 7.0, and the enzymolysis was shaken at 50°C for 2 hours to obtain enzymolysis liquid.

[0065] Comparative Example 5

[0066] The enzymatic hydrolysis process in Example 6 was adjusted as follows: 4 portions of flavor protease were added to the homogenized cooking liquid, the pH was adjusted to 7.0, and the enzymatic hydrolysis was performed at 50° C. for 2 h to obtain an enzymatic hydrolyzate, and the other conditions were the same.

[0067] Comparative Example 6

[0068] The enzymatic hydrolysis process in Example 6 was adjusted as follows: 4 parts of papain were added to the homogenized cooking liquid, the pH was adjusted to 7.0, and the enzymatic hydrolysis was performed at 50° C. for 2 h to obtain an enzymatic hydrolyzate, and the other conditions were the same.

[0069] Comparative Example 7

[0070] The enzymatic hydrolysis process in Example 6 was adjusted as follows: 4 parts of alkaline protease were added to the homogenized cooking liquid, the pH was adjusted to 8.0, and the enzymatic hydrolysis was performed at 50° C. for 2 h to obtain an enzymatic hydrolyzate, and the other conditions were the same.

[0071] Comparative Example 8

[0072] The enzymatic hydrolysis process in Example 6 was adjusted as follows: no protease was added to the cooking liquid, the pH was adjusted to 7.0, and the enzymatic hydrolysis was performed at 50° C. for 2 h to obtain an enzymatic hydrolyzate, and the other conditions were the same.

[0073] Comparative Example 9

[0074] The enzymatic hydrolysis process in Example 6 was adjusted as follows: 4 parts of composite protease (neutral protease: composite protease = 4:1) were added to the homogenized cooking liquid, the pH was adjusted to 7.0, and the enzymatic hydrolysis was performed at 50°C for 2 hours to obtain an enzymatic hydrolyzate, and the other conditions were the same.

[0075] Example 7

[0076] The enzymatic hydrolysis process in Example 6 was adjusted as follows: 3 parts of composite protease (flavor protease: papain = 4:1) were added to the homogenized cooking liquid, the pH was adjusted to 7.0, and the enzymatic hydrolysis was performed at 50°C for 3 hours to obtain an enzymatic hydrolyzate, and the other conditions were the same.

[0077] Example 8

[0078] The enzymatic hydrolysis process in Example 6 was adjusted as follows: 5 parts of a composite protease (flavor protease: papain = 4:1) were added to the homogenized cooking liquid, the pH was adjusted to 7.0, and the enzymatic hydrolysis was performed at 50°C for 1 hour to obtain an enzymatic hydrolyzate, and the other conditions were the same.

[0079] Comparative Example 10

[0080] The enzymatic hydrolysis process in Example 6 was adjusted as follows: 1 portion of composite protease (flavor protease: papain = 4:1) was added to the homogenized cooking liquid, the pH was adjusted to 7.0, and the enzymatic hydrolysis was performed at 50°C for 2 hours to obtain an enzymatic hydrolyzate, and the other conditions were the same.

[0081] Comparative Example 11

[0082] The enzymatic hydrolysis process in Example 6 was adjusted as follows: 7 parts of composite protease (flavor protease: papain = 4:1) were added to the homogenized cooking liquid, the pH was adjusted to 7.0, and the enzymatic hydrolysis was performed at 50°C for 2 hours to obtain an enzymatic hydrolyzate, and the other conditions were the same.

[0083] The deodorized fish by-product enzymatic hydrolysates prepared in Examples 6 to 9 and Comparative Examples 5 to 11 were used to measure the amino acid nitrogen content in the enzymatic hydrolysates. The degree of hydrolysis of the product was used as an evaluation index. The results are shown in Table 3.

[0084] Table 3 Degree of hydrolysis of different enzymatic hydrolysis schemes

[0085]

[0086] The results showed that when the amount of compound enzyme used in 100 parts of raw materials exceeded 3 parts, there would be a better enzymatic hydrolysis effect; when the amount exceeded 5 parts, the hydrolysis rate did not increase significantly. When a single enzyme in the compound enzyme was used for enzymatic hydrolysis, the hydrolysis rate was quite different from that of the compound enzyme, and the hydrolysis degree of other enzymes used for compound enzymatic hydrolysis was also low. This may be because papain and flavor protease are more adaptable to the enzymatic processing of fish protein in compound conditions, and have a higher degree of hydrolysis. Therefore, according to the results and comprehensive economic considerations, 3-5 parts of compound enzymes should be added to every 100 parts of raw materials, and enzymatic hydrolysis should be carried out at 50°C for 40-80 minutes.

[0087] Example 9

[0088] 100 parts of fish by-products (fish bones and viscera) were sorted and cleaned. 8 parts of fresh yeast were suspended in 15 parts of physiological saline, placed in an ultrasonic cell disruptor, and ultrasonically treated for 20 seconds, with an interval of 20 seconds; the operation was repeated 10 times to obtain yeast deodorized liquid; the fish by-products and fish yeast deodorized liquid were mixed and allowed to stand at 28°C for 1.5 hours to obtain deodorized fish bones and fish viscera. The deodorized fish by-products were added to 2 times the weight of boiling water and boiled for 10 minutes to obtain pre-cooked liquid and pre-cooked fish by-products. The pre-cooked fish by-products were deboned, and the fish meat and viscera were taken for later use. The deboned fish meat, viscera and pre-cooked liquid were put into a colloid mill for pulping. The pulping fineness was 80-100 mesh to obtain mixed fish paste. 4 parts of compound protease (flavor protease: papain = 4:1) were added to the mixed fish paste, the pH was adjusted to 7.0, and the enzymolysis was shaken at 50°C for 2 hours to obtain enzymolysis liquid. Add 4 parts of D-xylose to the enzymatic hydrolyzate and mix evenly, place it in a 115°C environment to react for 60 minutes to obtain a Maillard reaction solution. Mix 100 parts of auxiliary starch, 350 parts of cyclodextrin, 10 parts of ginger powder, 8 parts of white pepper powder, 15 parts of monosodium glutamate, 40 parts of edible salt, 25 parts of white sugar, and 8 parts of I+G with the Maillard reaction solution evenly. Granulate to obtain small particles of 0.5-1.5 cm, send them to a hot air dryer and dry them at 100°C until the moisture content of the product is less than 3%. The dried material is screened through a sieve to remove unformed particles to obtain the deodorized fish essence product.

[0089] Comparative Example 12

[0090] In Example 9, the Maillard reaction process was adjusted to add 4 parts of fructose to the enzymatic hydrolyzate, mix well, and react at 115° C. for 60 minutes to obtain a Maillard reaction solution. The other conditions were the same.

[0091] Comparative Example 13

[0092] In Example 9, the Maillard reaction process was adjusted to add 5 parts of D-xylose to the enzymatic hydrolyzate, mix well, and react at 130° C. for 80 min to obtain a Maillard reaction solution. The other conditions were the same.

[0093] Comparative Example 14

[0094] In Example 9, the Maillard reaction process was adjusted to add 3 parts of D-xylose to the enzymatic hydrolyzate, mix well, and react at 100° C. for 40 minutes to obtain a Maillard reaction solution. The other conditions were the same.

[0095] Example 10

[0096] In Example 9, the Maillard reaction process was adjusted to add 5 parts of -D xylose to the enzymatic hydrolyzate, mix well, and react at 120° C. for 80 min to obtain a Maillard reaction solution. The other conditions were the same.

[0097] Embodiment 11

[0098] In Example 9, the Maillard reaction process was adjusted to add 3 parts of -D xylose to the enzymatic hydrolyzate, mix well, and react at 110° C. for 40 minutes to obtain a Maillard reaction solution. The other conditions were the same.

[0099] The Maillard reaction solutions produced in Examples 9-11 and Comparative Examples 12-14 were subjected to absorbance test at 420 nm to detect the degree of Maillard reaction. Ten food major students who had received sensory evaluation training conducted a sensory evaluation on the products. The results are shown in Table 4.

[0100] 4 Absorbance at 420nm and sensory evaluation of different Maillard processing schemes

[0101]

[0102] The results show that when the amount of reducing sugar added exceeds 3 parts and the temperature exceeds 110°C, the resulting Maillard reaction liquid has the best flavor, the richest flavor substances and no obvious bad smell. However, when a large amount of reducing sugar is added and the temperature exceeds 120°C, the reaction time is long, the degree of reaction is further deepened, and a burnt smell will appear, affecting the flavor of the product and bringing an uncomfortable odor. This may be because the addition of a large amount of reducing sugar will produce a caramelization reaction, and at the same time, the high temperature will make the reaction too intense, thereby producing an uncomfortable odor. At the same time, when other reducing sugars are used to participate in the reaction, the reaction efficiency is low and it is impossible to produce sufficiently rich flavor substances. Therefore, according to the results, the appropriate amount of reducing sugar added is 3-5 parts / 100 parts of raw materials, and the processing parameters are 110-120°C, 40-80min.

[0103] Comparative Example 15

[0104] In Example 9, the Maillard reaction process was adjusted to not add reducing sugar to the enzymatic hydrolyzate, mix well, and react at 115° C. for 60 min to obtain a reaction solution, while the other conditions were the same.

[0105] The enzymatic hydrolyzate and Maillard reaction solution obtained in Example 9 and Comparative Example 15 were tested for their flavor components by GC-MS to compare the effect of the Maillard reaction on the generation of flavor substances. Figure 1 .

[0106] After the Maillard reaction, a large number of compounds contributing to the aroma are added, and the substances related to the fishy smell are significantly reduced, which improves the overall flavor. The increase of other types of compounds makes the overall flavor more harmonious. Among them, sulfur compounds, aldehydes, ketones, alcohols and other aromatic flavor substances.

[0107] The fish essence product obtained in Example 9 and the mushroom powder, a similar product on the market, were analyzed by physical and chemical indicators, microbiological indicators and sensory indicators. The results are shown in Tables 5 and 6.

[0108] Table 5 Physical and chemical indicators of products

[0109]

[0110] Table 6 Microbiological indicators

[0111]

Claims

1. A deodorized fish essence seasoning based on fish processing by-products as raw materials, characterized in that: The raw materials of the product include 100 parts of fish processing by-products (fish bones and viscera) and 5-10 parts of fresh yeast; the fresh yeast is used for ultrasonic treatment to prepare broken yeast liquid as deodorizing liquid.

2. The deodorized fish essence seasoning made from fish processing byproducts as claimed in claim 1, characterized in that: Freshwater fish include one or more of silver carp, crucian carp, grass carp, sea bass, black carp, catfish, carp, black carp, mandarin fish, whitebait, yellow croaker, tilapia, sturgeon, osmanthus fish, bighead carp, Wuchang fish, spotted fish, loach, sunfish, black carp, three-scale fish, bream, and golden pomfret.

3. The deodorized fish essence seasoning made from fish processing byproducts as claimed in claim 1, characterized in that: The fresh yeast includes one or more of Saccharomyces cerevisiae, Hansenula polymorpha, Pichia pastoris, Kluyveromyces lactis, and Kluyveromyces fragilis.

4. The deodorized fish essence seasoning made from fish processing byproducts as claimed in claim 1, characterized in that: The formula of this product is as follows (by weight):

5. The deodorized fish essence seasoning made from fish processing byproducts as raw materials according to claim 1, characterized in that: The production method comprises the following steps: (1) Raw material processing Arrange and clean 100 portions of fish by-products (fish bones and viscera); (2) Preparation of yeast deodorized liquid Use fresh yeast to prepare broken yeast liquid to obtain yeast deodorized liquid; (3) Pickling and removing the fishy smell of raw materials The fish by-product is mixed with the yeast deodorizing liquid, and allowed to stand to deodorize, thereby obtaining a deodorized fish by-product; (4) Precooking of fish by-products pre-cooking the deodorized fish by-product in boiling water to obtain a pre-cooked liquid and a pre-cooked fish by-product; (5) Separation of flesh and blood Deboning the precooked fish byproducts, taking out the fish meat and viscera for later use; (6) Refining Put the deboned fish meat, viscera and pre-cooked liquid into a colloid mill for grinding to obtain a mixed fish paste; (7) Enzymatic treatment adding protease to the mixed fish paste for enzymolysis to obtain an enzymolysis solution; (8) Maillard reaction Add D-xylose to the enzymatic hydrolysate and mix evenly to carry out the Maillard reaction; (9) Compounding of raw and auxiliary materials Mix and stir the raw and auxiliary materials; (10) Granulation and drying; The raw and auxiliary materials are mixed and sieved to obtain small particles, which are then placed in a hot air dryer for drying. (11) Screening The dried material is sieved through a 40-60 mesh sieve to obtain the deodorized fish essence product.

6. The method for producing a deodorized fish essence seasoning using fish processing byproducts as raw materials according to claim 5, characterized in that: The method for preparing yeast deodorized liquid is as follows: 5-10 parts of fresh yeast are suspended in 10-20 parts of physiological saline, placed in an ultrasonic cell disruptor, and ultrasonically treated for 10-30 seconds, with an interval of 10-30 seconds; the operation is repeated 10-20 times to obtain yeast deodorized liquid.

7. The method for producing a deodorized fish essence seasoning using fish processing byproducts as raw materials according to claim 5, characterized in that: The specific method of enzymatic hydrolysis is: add 3-5 parts of compound protease (flavor protease: papain = 4:1) to the mixed fish paste, adjust the pH to 7.0, the enzymatic hydrolysis temperature to 50°C, and enzymatic hydrolysis for 1-3 hours.

8. The method for producing a deodorized fish essence seasoning using fish processing byproducts as raw materials according to claim 5, characterized in that: The specific method of the Maillard reaction is: add 3-5 parts of D-xylose to the enzymatic hydrolyzate, react at 110-120° C. for 40-80 minutes, and obtain the Maillard reaction solution.

9. The method for producing a deodorized fish essence seasoning using fish processing byproducts as raw materials according to claim 5, characterized in that: The method comprises the following steps of: adding 100 parts of the raw materials after deodorization to 2 times the boiling water and boiling them for 8-12 minutes; the colloid mill grinding fineness is 80-100 meshes; the raw and auxiliary materials are compounded in the following steps: adding 100-120 parts of auxiliary starch, 300-400 parts of cyclodextrin, 5-15 parts of ginger powder, 5-10 parts of white pepper powder, 10-20 parts of monosodium glutamate, 30-50 parts of edible salt, 20-30 parts of white sugar and 5-10 parts of I+G to the Maillard reaction liquid and mixing; the particle size range of granulation is 0.5-1.5 cm; the drying condition is hot air drying at 90-110° C. until the moisture content is less than 3%; finally, the dried material is sieved through a 40-60 mesh screen to remove unformed particles, so as to obtain the deodorized fish essence product.

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