Method for preparing pasty seafood seasoning from fish processing byproducts

Abstract

The invention belongs to the technical field of food processing, and relates to a method for preparing a pasty seafood seasoning from fish processing byproducts. The method disclosed by the invention comprises the following steps: adding water into the fish processing by-product, cooking, beating and crushing fish meat attached to the fish processing by-product, and stirring; adding neutral protease and flavourzyme for composite enzymolysis; filtering to remove impurities, and fishing out grease; adding ingredients into the hydrolysate, and cooking; fishing out residues; and continuously boiling to obtain soft silk paste, so as to obtain the seafood seasoning. The prepared seafood seasoning is high in amino acid nitrogen content and flavor nucleotide content, high in oxidation resistance, high in viscosity and simple in preparation method, high-value utilization of fish processing byproducts and production of multi-element seafood seasoning are facilitated, and the requirements of consumers for healthy and delicious food are met.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing and relates to a method for preparing a paste seafood seasoning from a fish processing byproduct. Background Art

[0002] During the fish processing, a large amount of waste and by-products are generated, accounting for 50-60% of the weight of the fish. These by-products include fish fillet residues accounting for 15-20% of the total wet weight, viscera accounting for 12-18%, bones accounting for 9-15%, scales accounting for 5%, and skin and fins accounting for 1-3%. They are rich in nutrients, such as protein, peptides, calcium and phosphorus, chitin, etc., and have great development value. These by-products are easy to deteriorate and corrupt, and are not easy to preserve. Most of them are used for feed processing or directly discarded or incinerated.

[0003] The most common fish seasoning on the market is fish sauce, which requires 1-3 years of fermentation, takes a long time to prepare, and has a certain fishy smell and ammonia smell. In addition, existing fish seasonings are mostly in the form of base powder or liquid, while paste seafood seasonings are more popular in the market, such as oyster sauce, which is mostly made from shellfish and is expensive. It needs to add xanthan gum, starch and other substances to shape it into a paste, and the concentrated umami substances are less, so some sodium glutamate or yeast extract needs to be added to enhance its umami taste.

[0004] Therefore, in the field of food processing technology, it is particularly important to provide a method for preparing a paste seafood seasoning using fish processing by-products. Summary of the invention

[0005] The object of the present invention is to provide a method for preparing a paste seafood seasoning from fish processing by-products. The paste seafood seasoning prepared by the method has a strong seafood flavor, high amino acid nitrogen and flavor nucleotide content, bright color, strong antioxidant property, high viscosity, and a simple preparation method. It is conducive to the high-value utilization of fish processing by-products and the production of diversified seafood seasonings, and meets consumers' demand for healthy and delicious food.

[0006] To achieve the above object, the technical solution of the present invention is as follows: In a first aspect, the present invention provides a method for preparing a paste seafood seasoning from a fish processing byproduct, the method comprising the following steps: S1. Rinse the fish processing by-products, add water to steam, beat and stir the fish processing by-products, crush the fish meat in the fish processing by-products, and obtain fish soup with separated fish meat and fish bones; wherein the ratio of water to fish processing by-products is 2-3:1 (mL:g); the steaming time is 0.5-1.5h; S2. After the fish soup is cooled to room temperature, neutral protease and flavor protease are added for compound enzymatic hydrolysis; S3. After the enzymatic hydrolysis is completed, the filtrate is filtered to remove impurities, and the oil on the upper layer of the filtrate is removed to obtain a hydrolyzate; S4. Adding ingredients to the hydrolyzate for cooking; S5. Remove the residue; S6. Continue to cook until it becomes a silky paste, which is the seafood seasoning paste.

[0007] Preferably, the addition amount of the neutral protease is 1000 U / g (enzyme / minced meat), the addition amount of the flavor protease is 150 U / g (enzyme / minced meat), the enzymolysis temperature is 50° C., and the enzymolysis time is 12-20 h.

[0008] Preferably, the fish processing by-product is one or more of greater amberjack processing by-products, large yellow croaker processing by-products, grouper processing by-products, tilapia processing by-products and golden pomfret processing by-products.

[0009] Preferably, the processing by-products include fish heads, fish skins, fish bones and minced meat.

[0010] Preferably, the amino acid nitrogen content in the paste seafood seasoning is 1.93±0.12 g / 100 g, and the total acid content is 5.61±0.33 g / 100 g.

[0011] Preferably, the ingredients are shrimp, clams or oysters, soy sauce, salt, ginger, Sichuan pepper, bay leaves, star anise, cinnamon and sesame.

[0012] More preferably, the weight ratio of the ingredients to the raw materials is: 3-7% shrimp, 3-7% clams or oysters, 3-7% light soy sauce, 1-3% salt, 0.5-2% ginger, 0.1-0.5% pepper, 0.1-0.5% bay leaves, 0.1-0.5% star anise, 0.1-0.5% cinnamon and 0.1-0.5% sesame.

[0013] In a second aspect, there is provided an application of the method of the present invention in increasing the amino acid nitrogen content and / or total acid content of a paste seafood seasoning.

[0014] In a third aspect, there is provided an application of the method described in the present invention in improving the antioxidant activity of a paste seafood seasoning.

[0015] In a fourth aspect, a paste seafood seasoning is provided, wherein the paste seafood seasoning is prepared by the method described in the present invention.

[0016] A fifth aspect provides the use of the paste seafood seasoning described in the present invention in the preparation of antioxidant products.

[0017] Compared with the prior art, the beneficial effects of the present invention are: The protein in the by-products of fish processing undergoes deep enzymatic hydrolysis to produce a large number of small molecule peptides and amino acids with umami flavor, as well as substances such as fishy smell, ammonia smell, and rust smell. After a long period of boiling, the unpleasant flavors such as fishy smell and ammonia smell will evaporate, and the small molecule peptides and amino acids will be concentrated and enriched until they become a umami-flavored cotton paste. In this process, ingredients are added to enhance the flavor and remove the fishy smell, so as to improve the quality and taste of the seasoning. Specifically, (1) The present invention adopts a composite enzyme hydrolysis technology to perform deep enzymatic hydrolysis to extract umami components, and combines it with boiling to concentrate the protein polypeptides, shrimp juice and shellfish juice in the fish processing by-products into a paste product with umami taste. No solid substances such as starch and xanthan gum and umami substances such as monosodium glutamate and yeast extract are added, and the product is concentrated purely from natural umami components.

[0018] (2) The present invention adds specific ingredients to the by-products of fish processing to produce a rich composite seafood flavor and taste. At the same time, long-term steaming volatilizes the ammonia odor and fishy smell generated during the enzymatic hydrolysis process.

[0019] (3) The paste seafood seasoning of the present invention has a high amino acid nitrogen content of 1.93±0.12g / 100g, which meets the standard of premium soy sauce and exceeds the commercial oyster sauce. The paste seafood seasoning of the present invention has a high total acid content of 5.61±0.33g / 100g, which exceeds the commercial oyster sauce and imparts a special flavor. The paste seafood seasoning of the present invention has a high content of flavor nucleotides, which exceeds the commercial oyster sauce. Among them, the IMP (1056.42±289.69μg / mL) content is more than 9.7 times that of the commercial oyster sauce, the AMP (730.96±23.57μg / mL) content is more than 19.3 times that of the commercial oyster sauce, and the ADP (26.58±1.94μg / mL) content is also relatively high.

[0020] (4) The sensory evaluation of the seafood paste seasoning of the present invention shows that the color is darker, the umami taste and seafood taste are strong, and the flavor can be clearly distinguished from the commercial oyster sauce. The amount of flavor components is comparable to that of some commercial oyster sauces, and its esters, acids, and alkanes have a higher proportion in the total flavor substances. At the same time, the seafood paste seasoning of the present invention has higher viscosity and consistency than the commercial oyster sauce.

[0021] (5) The seafood paste seasoning of the present invention has high antioxidant activity. After being diluted 1000 times, the DPPH scavenging rate of the seafood paste seasoning of the present invention is 31.61±2.75%, which is significantly higher than that of commercially available oyster sauce ( p <0.01).

[0022] (6) The present invention makes full use of fish processing by-products and waste materials, extracts the protein in the by-products and converts them into peptides and amino acids with umami taste. The operation method is simple and does not require long-term fermentation treatment. It is conducive to the high-value utilization of fish processing by-products and the production of diversified seafood seasonings, thus meeting consumers' demand for healthy and delicious food. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 The comparison of the amino acid nitrogen content in the seafood seasoning paste sample of the present invention, Haitian Golden Label oyster sauce, Lee Kum Kee Jiuzhuang oyster sauce, and Shajingxiang oyster sauce; wherein, *** represents a significant difference, p <0.001.

[0024] Figure 2 The total acid content of the seafood seasoning paste sample of the present invention, Jinbiao oyster sauce, Lee Kum Kee Jiuzhuang oyster sauce, and Shajingxiang oyster sauce is compared; wherein, *** represents a significant difference, p <0.001.

[0025] Figure 3 The present invention provides a comparison of the content of flavor nucleotides in the paste seafood seasoning sample, Gold Label oyster sauce, Lee Kum Kee Jiuzhuang oyster sauce, and Shajingxiang oyster sauce; wherein, IMP is inosinic acid, ADP is adenosine diphosphate, AMP is adenylic acid, Hx is hypoxanthine, and HxR is hyposine.

[0026] Figure 4 The PCA diagram of the electronic nose detecting the paste seafood seasoning samples of the present invention, Gold Label oyster sauce, Lee Kum Kee Jiuzhuang oyster sauce, and Shajingxiang oyster sauce.

[0027] Figure 5 This is the loading diagram of the electronic nose for seasoning detection; among them, W1W is a sulfur compound, W1C is a benzene compound, W1S is a methyl compound, W2W is an organic sulfide, W2S is an aldehyde ketone compound, W3S is a long-chain alkane compound, W3C is an amine compound, W5C is a short-chain alkane compound, W5S is a nitrogen oxide compound, and W6S is a hydrogen compound.

[0028] Figure 6 The radar diagram is a detection result of the electronic nose on the seafood seasoning paste sample of the present invention, Gold Label oyster sauce, Lee Kum Kee Jiuzhuang oyster sauce, and Shajingxiang oyster sauce.

[0029] Figure 7 It is the migration spectrum detected by GC-IMS for the paste seafood seasoning sample of the present invention, Gold Label oyster sauce, Lee Kum Kee Jiuzhuang oyster sauce, and Shajingxiang oyster sauce.

[0030] Figure 8The graph is a comparison of the GC-IMS detection of the paste seafood seasoning sample of the present invention and Jinbiao oyster sauce, Lee Kum Kee Jiuzhuang oyster sauce, and Shajingxiang oyster sauce; wherein the substances shown in blue are reduced flavor substances, and the substances shown in red are increased flavor substances.

[0031] Fig. 9 It is a PCA diagram of GC-IMS detection of the paste seafood seasoning sample of the present invention, Jinbiao oyster sauce, Lee Kum Kee Jiuzhuang oyster sauce, and Shajingxiang oyster sauce.

[0032] Fig.10 The heat map (A), flavor signal peak volume (B), and relative content of flavor substances (C) detected by GC-IMS for the paste seafood seasoning sample of the present invention, Gold Label oyster sauce, Lee Kum Kee Jiuzhuang oyster sauce, and Shajingxiang oyster sauce.

[0033] Fig.11 It is a radar chart of the electronic tongue detecting the paste seafood seasoning samples of the present invention, Gold Label oyster sauce, Lee Kum Kee Jiuzhuang oyster sauce, and Shajingxiang oyster sauce.

[0034] Fig.12 The present invention is to conduct sensory evaluation on the seafood seasoning paste samples, Gold Label oyster sauce, Lee Kum Kee Jiuzhuang oyster sauce and Shajingxiang oyster sauce.

[0035] Fig.13 The antioxidant performance of the seafood seasoning paste sample, Gold Label oyster sauce, Lee Kum Kee Jiuzhuang oyster sauce and Shajingxiang oyster sauce tested by DPPH scavenging rate experiment was evaluated; where ** represents a significant difference, p <0.01.

[0036] Fig.14 The rheological data of the seafood seasoning paste sample, Gold Label oyster sauce, Lee Kum Kee Jiuzhuang oyster sauce and Shajingxiang oyster sauce detected by a rheometer; wherein G' is the elastic modulus and G'' is the viscous modulus.

[0037] Fig.15 The viscosity data of the paste seafood seasoning samples of the present invention, Gold Label oyster sauce, Lee Kum Kee Jiuzhuang oyster sauce, and Shajingxiang oyster sauce detected by rheometer. DETAILED DESCRIPTION

[0038] The present invention will be described in detail below in conjunction with specific implementations and examples, and the advantages and various effects of the present invention will be more clearly presented. It should be understood by those skilled in the art that these specific implementations and examples are used to illustrate the present invention, rather than to limit the present invention.

[0039] The technical scheme of the present invention is described below in conjunction with the examples, but the present invention is not limited to the following examples. The experimental methods and detection methods described in each example are conventional methods unless otherwise specified; the reagents and materials described are commercially available unless otherwise specified.

[0040] In the embodiments of the present invention, Haitian Gold Label and Gold Label Oyster Sauce in the accompanying drawings both refer to Haitian Gold Label Oyster Sauce, Lee Kum Kee Old Village refers to Lee Kum Kee Old Village Oyster Sauce, the sample refers to the homemade fish processing by-product paste seafood seasoning of the present invention, and Shajing Township refers to Shajing Township Oyster Sauce.

[0041] Example 1 Method for preparing seafood seasoning paste from fish processing by-products This embodiment provides a method for preparing a paste-like seafood seasoning from a fish processing byproduct, the method comprising the following steps: S1. Steaming: Clean the fish head, fish skin, fish bones, minced meat and other scraps of the greater amberjack, add 3:1 (mL:g) water, and steam for 50 min. Use a soup spoon to break and scatter the boiled fish meat in the soup to achieve the crushing of the fish meat and the separation of the fish meat and fish bones, so as to obtain a fish soup with separated fish meat and fish bones; S2. Enzymatic hydrolysis: After the cooked fish soup is cooled to room temperature, 1000U / g (enzyme / meat mince) of neutral protease and 150U / g (enzyme / meat mince) of flavor protease are added for composite enzymatic hydrolysis at a temperature of 50°C for 18h; S3. Impurity removal: After the enzymatic hydrolysis is completed, the filtrate obtained by impurity removal is filtered through gauze, and the grease on the upper layer of the filtrate is removed using a 200-mesh filter spoon; S4. Add ingredients: add ingredients to the enzymatic solution (hydrolyzate), the weight ratio of which is: 5% shrimp, 5% oyster, 5% soy sauce, 1.5% salt, 1% ginger, 0.2% Sichuan pepper, 0.2% bay leaf, 0.2% star anise, 0.2% cinnamon and 0.2% sesame; continue steaming for 1 hour to enhance the flavor and freshness of the seasoning; S5. Remove the residue: Use a filter spoon to remove the residue of the ingredients after cooking; S6. Boiling: Continue to boil the seasoning to evaporate the water and concentrate the peptides, umami and aroma substances. When the water content is low, continue to stir and boil until it becomes a silky paste. This is the paste seafood seasoning.

[0042] Example 2 Related physical and chemical properties of seafood seasoning paste In this example, the relevant physical and chemical properties of the paste seafood seasoning prepared in Example 1 are detected, measured or evaluated, as follows: 1. Determination of amino acid nitrogen content in seasonings: refer to the formaldehyde titration method in the national food standard GB 5009.235-2016 "Determination of amino acid nitrogen in food". Figure 1 As shown, the amino acid nitrogen content of the homemade fish processing by-product paste seafood seasoning (sample) of the present invention is 1.93±0.12g / 100g, which is higher than 0.429±0.009g / 100g of Haitian Golden Label Oyster Sauce (purchased from Foshan Haitian Condiment Food Co., Ltd.), 0.375±0.056g / 100g of Lee Kum Kee Jiuzhuang Oyster Sauce (purchased from Lee Kum Kee Food Co., Ltd.), and 0.285±0.021g / 100g of Shajingxiang Oyster Sauce (purchased from Shenzhen Xinbaosha Aquatic Products Industrial Co., Ltd.), with a significant difference ( p <0.001). The seasoning prepared by the present invention is concentrated into a paste form with fish polypeptide and other substances, without adding starch, xanthan gum and other substances for solidification, and contains rich polypeptide, amino acid and other substances, and has a high amino acid nitrogen content.

[0043] 2. Measurement of total acid content of seasonings: Refer to the pH meter potentiometric titration method in the national food standard GB 12456-2021 "Determination of total acid in food" for detection. Figure 2 As shown, the total acid content of the seafood seasoning (sample) prepared by the present invention is 5.61±0.33g / 100g, which is significantly higher than 0.825±0.021g / 100g of Haitian Golden Label Oyster Sauce, 0.375±0.056g / 100g of Lee Kum Kee Old Village Oyster Sauce, and 0.285±0.331g / 100g of Shajing Township Oyster Sauce ( p <0.001). It can be seen that the seafood seasoning prepared by the present invention contains a higher total acid content.

[0044] 3. Detection of flavor nucleotide content in seasonings: Use high performance liquid chromatography combined with flavor nucleotide standards to detect the content of flavor nucleotides in seasonings. Figure 3 As shown ( Figure 3The nucleotide content in the sample refers to the flavor nucleotide content. The flavor nucleotide content of the seafood seasoning (sample) prepared by the present invention has a relatively high content, wherein the IMP (inosinic acid) content is 1056.42±289.69μg / mL, which is higher than 108.38±1.64μg / mL of Haitian Golden Label oyster sauce, 70.19±8.47μg / mL of Lee Kum Kee Jiuzhuang oyster sauce, and 105.94±41.94μg / mL of Shajingxiang oyster sauce. The ADP (adenosine diphosphate) content of the seasoning is 26.58±1 .94μg / mL, which is lower than 35.34±0.70μg / mL of Haitian Gold Label Oyster Sauce, higher than 3.00±1.18μg / mL of Lee Kum Kee Old Village Oyster Sauce, and 1.68±0.60μg / mL of Shajing Township Oyster Sauce; the AMP (adenosine) content of the seasoning is 730.96±23.57μg / mL, which is higher than 37.87±8.70μg / mL of Haitian Gold Label Oyster Sauce, 2.51±1.14μg / mL of Lee Kum Kee Old Village Oyster Sauce, and 4.25±1.81μg / mL of Shajing Township Oyster Sauce. Therefore, the seafood seasoning (sample) prepared by the present invention has a higher content of flavor nucleotides, which is higher than commercially available oyster sauce, wherein the content of IMP and AMP is more than 9 times that of commercially available oyster sauce, and ADP also has a higher content.

[0045] 4. Detection of seasoning odor: Use electronic nose to detect the odor of seasoning. Seasoning is diluted 400 times with pure water and then tested by electronic nose. Figure 4 From the PCA graph, we can see that the first principal component is the horizontal axis (accounting for 89.01%), the second principal component is the vertical axis (accounting for 10.11%), and the two together account for 99.12%. Figure 5 It can be seen that the sensors with the greatest impact on the first principal component are W2S, W1S, and W5S, and the corresponding odors are aldehydes and ketones, methyl compounds, and nitrogen oxides. The sensors with the greatest impact on the second principal component are W1W, and the corresponding odors are sulfur compounds. The flavors of homemade seafood seasoning and three other oyster sauces on the market (Haitian Gold Label, Lee Kum Kee Jiuzhuang, and Shajing Township) can be clearly distinguished on the PCA graph, indicating that homemade seafood seasoning and oyster sauces on the market have different flavors; at the same time, the value of homemade seafood seasoning on the second principal component is significantly higher than that of the other three seasonings, indicating that the flavor contains more sulfur compounds. Figure 6 It can be seen that the homemade sample on the radar chart has a higher W2W (sulfur compounds) value than the other three seasonings.

[0046] 5. Detection of flavor components of seasonings: GC-IMS was used to detect the flavor index of seasonings. Weigh 1g of seasoning, incubate at 60℃, injector temperature at 65℃, column temperature at 60℃, analyze for 30min, drift gas flow rate at 51mL / min, and set the carrier gas flow rate to: 2mL / min for 0-2min, increase from 2mL / min to 10mL / min for 2-10min, increase to 100mL / min for 10-20min, and increase to 150mL / min for 20-30min. Figure 7 This is the migration spectrum of the sample and three types of oyster sauce (Hai Tian Gold Label, Lee Kum Kee Jiuzhuang, and Shajing Township). The darker the color, the higher the content of the substance.

[0047] The migration patterns of the three oyster sauces were compared with the migration pattern of the homemade seafood seasoning. The blue part shows the reduced flavor components, and the red part shows the increased flavor components. Figure 8 It can be found that Haitian Gold Label Oyster Sauce has the most added flavor components and the least reduced components compared to homemade seafood seasonings. Lee Kum Kee Old House has more added flavor components than reduced flavor components compared to homemade seafood seasonings. Shajing Township Oyster Sauce has more reduced flavor components than added flavor components compared to homemade seafood seasonings. Therefore, compared to homemade seafood seasonings, from the comparison migration map, Haitian Gold Label Oyster Sauce and Lee Kum Kee Old House Oyster Sauce have the most flavor components, followed by homemade seafood seasonings, and finally Shajing Township Oyster Sauce.

[0048] Depend on Fig. 9 From the PCA plot of flavor components, we can see that the flavor components of the homemade seafood seasoning and the other three oyster sauces on the market (Hai Tian Golden Label, Lee Kum Kee Jiuzhuang, and Shajing Township) can be clearly distinguished on the PCA plot, and their positions are close to the PCA plot measured by the electronic nose, which shows the reliability of the data and that the homemade seafood seasoning and the oyster sauce on the market have different flavor components.

[0049] GC-IMS flavor compound heat map of homemade seafood seasoning and three other commercial oyster sauces by Fig.10 As shown in Figure A, a total of 88 flavor substances were identified, among which the key flavor substances of 4 seasonings can be clearly distinguished and have different flavor characteristics. Fig.10 From the figure (B), we can see that the signal peak volume of Haitian Gold Label Oyster Sauce is the highest, which is 138603au, followed by Lee Kum Kee Old Village Oyster Sauce (126956au), Homemade Seafood Seasoning (86905au), and finally Shajing Township Oyster Sauce (85266au). From the relative content of flavor components, we can see that ( Fig.10In the middle C), the ester substances of homemade seafood seasonings accounted for 10.74±0.79%, higher than 7.67±0.3% of Haitian Gold Label, 7.91±0.21% of Lee Kum Kee Jiuzhuang, and 8.70±0.36% of Shajing Township), acids (accounted for 5.38±0.19%, higher than 2.16±0.10% of Haitian Gold Label, 3.80±0.35% of Lee Kum Kee Jiuzhuang, and 0.89±0.08% of Shajing Township), and alkanes (accounted for 6.59±0.26%, higher than 2.91±0.08% of Haitian Gold Label, 4.92±0.41% of Lee Kum Kee Jiuzhuang, and 3.24±0.22% of Shajing Township) had a higher proportion among all flavor substances. Therefore, the amount of flavor components in the paste seafood seasoning prepared using fish processing by-products and scraps is comparable to that of some commercially available oyster sauces, and its esters, acids, and alkanes account for a higher proportion of the flavor substances than those in commercially available oyster sauces.

[0050] 6. Detection of the taste of seasonings: Use electronic tongue to detect the taste of seasonings. Seasonings and oyster sauce are diluted 400 times with distilled water and tested by electronic tongue. Fig.11 As shown in the figure, the homemade seafood paste seasoning has the lowest sourness and astringency indexes, and has less sourness and astringency. At the same time, in terms of freshness and fresh aftertaste indexes, the homemade seasoning is the highest, better than the other three oyster sauces, and has a strong freshness and fresh aftertaste. In terms of saltiness and bitter aftertaste indexes, the homemade seasoning index is higher. Overall, compared with commercially available oyster sauce, the homemade seasoning of the present invention has better taste indexes.

[0051] 7. Sensory evaluation: The sensory evaluation was conducted by a panel of 10 people who had received sensory evaluation training. Random numbers were used for evaluation, with a male to female ratio of 1:1. The seasonings were evaluated from eight dimensions: umami, salty, fishy, ​​sauce flavor, mellow taste, aftertaste, color, and seafood flavor. The sensory evaluation table is shown in Table 1, and the sensory evaluation results are shown in Table 2. Fig.11 shown.

[0052] Table 1 Sensory evaluation table

[0053] Depend on Fig.12It can be seen that compared with the other three commercially available oyster sauces (Haitian Gold Label, Lee Kum Kee Jiuzhuang, Shajing Township), the homemade paste seafood seasoning of the present invention obtains good sensory evaluation in terms of color and seafood flavor, with a strong seafood flavor and bright and uniform color. In terms of umami, the sensory evaluation is lower than that of commercially available oyster sauce, which conflicts with the results of the electronic tongue. The first reason may be that the sample was diluted 400 times during the electronic tongue measurement, so that the concentration of the sample was within the appropriate umami taste perception range and obtained a higher score. When conducting the sensory evaluation, the sample was not diluted, and the concentration of small molecule peptides and amino acids was too high, but the umami taste was reduced. The second reason may be that the other three oyster sauces added yeast extracts or sodium glutamate and other flavor enhancers. In the case of dilution, the degree of umami reduction is greater than that of the sample. In the case of no dilution, it has a higher umami sensory sense. In terms of aftertaste, saltiness, fishy smell, mellowness, sauce flavor and other dimensions, the sensory evaluation of the homemade paste seafood seasoning is not as good as the three commercially available oyster sauces (Haitian Gold Label, Lee Kum Kee Jiuzhuang, Shajing Township).

[0054] 8. Antioxidant activity test of seasoning: The antioxidant activity of the homemade seafood seasoning paste was evaluated by DPPH free radical scavenging test. Fig.13 It can be seen that when the homemade paste seasoning was diluted 100 times with water, the DPPH removal rate was 83.57±3.40%, which was higher than the 50.23±3.59% of Lee Kum Kee Old Village Oyster Sauce and the 24.68±2.81% of Shajing Township Oyster Sauce, and lower than the 90.72±2.31% of Haitian Golden Label, with a significant difference ( p <0.01); when the homemade paste seasoning was diluted 1000 times with water, the DPPH scavenging rate was 31.61±2.75%, which was significantly higher than 16.92±2.31% of Haitian Golden Label Oyster Sauce, 0.58±7.49% of Lee Kum Kee Old Village Oyster Sauce, and 20.53±3.34% of Shajing Township Oyster Sauce ( p <0.01). It can be seen that the homemade paste seafood seasoning of the present invention has high antioxidant activity.

[0055] 9. Rheological test of seasoning: Use a rheometer to evaluate the rheological properties of homemade paste seasoning. Fig.14It can be seen that with the increase of angular frequency, the elastic modulus and viscous modulus of each sample increase accordingly. Among them, when the angular frequency reaches 92.2rad / s, the viscous modulus G'' of the homemade paste seasoning is the largest, which is 208.87pa, much higher than 43.85pa of Haitian Gold Label, 8.45pa of Lee Kum Kee Jiuzhuang, and 22.85pa of Shajing Township. Therefore, the homemade paste seasoning has greater viscosity than the commercially available oyster sauce. At the same time, the elastic modulus G' of the homemade paste seasoning is 52.33pa, which is higher than 19.97pa of Lee Kum Kee Jiuzhuang, lower than 105.10pa of Haitian Gold Label, and 76.74pa of Shajing Township. Among them, the viscosity modulus G'' of the homemade paste seasoning is greater than the elastic modulus G', indicating that the paste seasoning is mainly viscous (fluid properties are dominant); the elastic modulus G' of commercially available oyster sauces such as Haitian Golden Label, Lee Kum Kee Jiuzhuang, and Shajing Township is greater than the viscosity modulus G'', indicating that the elastic behavior of commercially available oyster sauces is greater than the viscous behavior, showing solid-like elastic properties. Fig.15 It can be seen that the viscosity of the homemade paste seasoning is significantly higher than that of commercially available oyster sauces such as Haitian Golden Label, Lee Kum Kee Jiuzhuang, and Shajingxiang. Therefore, the homemade paste seasoning exhibits greater viscosity characteristics compared to commercially available oyster sauce.

[0056] It should be understood that the disclosed invention is not limited only to the specific method, scheme and material of description, because these all can change.It should also be understood that the terminology used herein is only for the purpose of describing specific embodiment scheme, rather than being intended to limit the scope of the present invention, and the scope of the present invention is only limited to the appended claims.

Claims

1. A method for preparing a paste seafood seasoning from fish processing by-products, characterized in that: The method comprises the following steps: S1. Rinse the fish processing byproducts, add water for cooking, beat and stir the fish processing byproducts, crush the fish in the fish processing byproducts, and obtain fish soup with fish meat and fish bones separated; S2. After the fish soup is cooled to room temperature, neutral protease and flavor protease are added for compound enzymatic hydrolysis; S3. After the enzymatic hydrolysis is completed, the filtrate is filtered to remove impurities, and the oil on the upper layer of the filtrate is removed to obtain a hydrolyzate; S4. Adding ingredients to the hydrolyzate for cooking; S5. Remove the residue; S6. Continue to cook until it becomes a silky paste, which is the seafood seasoning paste.

2. The method according to claim 1, characterized in that The addition amount of the neutral protease is 1000 U / g, the addition amount of the flavor protease is 150 U / g, the enzymolysis temperature is 50° C., and the enzymolysis time is 12-20 hours.

3. The method according to claim 1, characterized in that The fish processing by-product is one or more of amberjack processing by-product, large yellow croaker processing by-product, grouper processing by-product, tilapia processing by-product and golden pomfret processing by-product.

4. The method according to claim 1, characterized in that: The cooking time in step S1 is 0.5-1.5h.

5. The method according to claim 1, characterized in that The amino acid nitrogen content of the paste seafood seasoning is 1.93±0.12 g / 100 g, and the total acid content is 5.61±0.33 g / 100 g.

6. The method according to claim 1, characterized in that The ingredients are shrimp, clams or oysters, light soy sauce, salt, ginger, peppercorns, bay leaves, star anise, cinnamon and sesame seeds.

7. Use of the method according to any one of claims 1 to 6 in increasing the amino acid nitrogen content and / or total acid content of a paste seafood seasoning.

8. Use of the method according to any one of claims 1 to 6 in improving the antioxidant activity of paste seafood seasoning.

9. A paste seafood seasoning, characterized in that: The paste seafood seasoning is prepared by the method according to any one of claims 1 to 6.

10. Use of the paste seafood seasoning according to claim 9 in the preparation of antioxidant products.

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