CN100527978C - Method for preparing trash fish nutrition liquid by autolyzing enzymolysis technique and production process of fresh fish gravy - Google Patents

Abstract

The invention discloses a making method of fish nourishing liquid through sea fresh fishes, which is characterized by the following: adopting leftover bits and pieces of fresh fishes as raw material; using autolytic enzyme system of fish to replace extra prolease to hydrolyze fish; deactivating enzyme; filtering; centrifuging; separating; removing oil; removing odor; allocating formula; pressing; stewing; hyperfiltering; canning.

Description

Method preparing minced trash fish nutrient solution by autolysis enzymatic isolation and " production technology of fresh fish juice "

Technical field:

The present invention relates to the method for a kind of ocean iced trash fish class nutrient solution preparation.Belong to marine fishes deep processing field.

Background technology:

In the output that the ocean fishery is fished for, low-value small fish accounts for considerable quantity, though these low value fishes are nutritious, but it is putrid and deteriorated easily, be difficult to be made full use of, have only circulate channel and of minority fresh goods, be processed as fish meal and fish sauce mostly directly as the mariculture feed.The economic benefit of therefore, fishing for is difficult to be embodied preferably.Province regions following the line of the sea such as China Fujian, Guangdong often are raw material with the low-value small fish, adopt traditional aging process production " fish sauce ", but equipment are simply backward, and the production cycle is long, and yield is low, deficiency in economic performance.

Sui the arrival in modern high-new biotechnology epoch, in the past few years discloses some and with enzyme engineering technology traditional aging process production fish sauce has been carried out improved technology, for example CN1288675A " fish multi-enzymatic hydrolysis method and the technology of producing fish sauce "; CN1179277A " the bioengineering enzyme process is produced the flavouring fish sauce ... wait ", they have used the multiple protein enzyme to come the protein of hydrolysis fish body, though shortened the production cycle of fish sauce, improve the yield and the quality of product, but also exist need add multiple protease and dosage bigger, the hydrolysis time is grown (5-8 hour), and fish will be pulled an oar, heats, lower the temperature before the effect, then to concentrate after the hydrolysis etc. consume energy more.

Summary of the invention:

Purpose of the present invention: provide a kind of fish protein self-dissolving zymolysis technique to prepare the method for nutrient solution and nutrient solution is prepared the production technology of flavouring " fresh fish juice ".This method is by means of the protein in the rice hydrolysis fish body of the autolytic enzyme system (protease etc.) in the marine fishes body cell, improve fish sauce production to improve, for the new product of developing, produce fish provides even more ideal precondition as " fresh fish juice ", alec, fish protein powder nutrient oral liquor etc.Adopt this fresh fish autolytic enzyme solution to produce the production technology of " fresh fish juice ", all shorter than aging process with the production cycle that is improved to the external enzyme enzymatic isolation method, can large-scale continuous production, the yield and the quality of product are higher, and the discarded leftover bits and pieces of fish processing is utilized more fully.

Ocean iced trash fish class nutrient solution preparation method of the present invention is characterised in that: the leftover bits and pieces with ocean iced trash fish class or its process is a raw material, and through the self-dissolving enzymolysis, enzyme-deactivating just makes fish nutrient liquid after filter and the separation and Extraction step.Described separation and Extraction step is a step with centrifugal separation.: described raw materials for production are the leftover bits and pieces of ocean iced trash fish and iced trash fish process, described self-dissolving enzymolysis step is: raw material is joined in the purifying waste water of the 50-100% that is equivalent to raw material weight, regulating the pH value is 5.5-7.2, after being heated to 40-60 ℃, make fish body protein self-dissolving hydrolysis 1-3 hour, regulate pH value 6.2-7.0 again, add the neutral proteinase or the compound protease that are equivalent to raw material weight 0.5-3.0 ‰, act on 20-80 minute.Heat behind the self-dissolving enzymolysis enzyme-deactivating, regulating hydrolyzate pH value is 5.0-5.6 again.Behind enzyme-deactivating, with the stainless steel mesh filter just of vibrating, fish-bone and a small amount of insoluble substance are separated from hydrolyzate, more first filtrate is carried out centrifugation, the clear liquid in the hydrolyzate is separated with filter mud, described clear liquid is the fish nutrient liquid of preparation.

The nutrient solution of above-mentioned preparation is carried out following steps again can be made into senior flavouring " fresh fish juice ": centrifugation de-oiling, the preparation, plate compression and the storage tank that take off raw meat, " fresh fish juice " leave standstill, heat sterilization and filling-in and closing bottle by applying cap.The prescription (W/V) of described preparation " fresh fish juice " is as follows:

Fish nutrient liquid 71-73%

Salt 17-25%

Granulated sugar 3.0-6.0%

Yeast extract 0.3-0.8%

Monosodium glutamate 0.4-1.0%

Acid+guanylic acid the 0.004-0.02% of flesh battalion

Ethyl maltol 0.0005-0.002%

In the above-mentioned centrifugation de-oiling step, with " excessive out-of-stream method ": in the sedimentation-type centrifuge bowl maximum filtrate of weight of limiting the quantity of that allows to pack into of packing into, carry out centrifugation, clear liquid in the hydrolyzate is separated with filter mud, oil substances can be suspended in the top on the liquid surface that disappears, add an amount of oil solution that removes again, make oil layer overflow bowl, can remove most of grease.

Above-mentioned takes off in the raw meat step, press volume, add chopping ginger, the pepper powder of 0.011-0.027% and the anise of 0.02-0.09% of 0.7-1.2% (W/V), in material-compound tank through the clear liquid of centrifugation de-oiling step process, be heated to boiling while stirring, to slough fishlike smell.

The present invention has the following advantages:

1. the autolytic enzyme solution is than traditional aging process, and not only the production cycle shortens greatly, and the yield of product and quality are all higher; Produce fish sauce than the fish multi-enzymatic hydrolysis after improving, method is simple and easy, and raw material need not prior making beating, carries out the large-scale production of serialization easily; The time of enzymolysis is shorter, need not to add expensive multiple protein enzyme, makes production cost lower.

2. the flavouring that the present invention produced " fresh fish juice " therefore need not before the preparation to concentrate consumed energy because the concentration ratio plus enzyme of autolysis method hydrolyzate is higher, and energy consumption is lower.The raw material of autolysis method per kilogram fresh fish can be made " fresh fish juice " about 1.5 kilograms, the mud shape thing of the collected sediment of production process, insoluble substance that oscillatory process is collected, centrifugal process and fish oil etc., also can research and develop and be paste alec and other products, fish-bone can be used as animal feed, and is free from environmental pollution.

3. " fresh fish juice " safety and sanitation, nutritious that the present invention produced are digested and assimilated, delicious flavour easily, and palatability is wide, does not have the stench flavor of traditional fish sauce.

The specific embodiment

The present invention's " fresh fish juice " preparation technology's flow process:

Iced trash fish or its leftover bits and pieces → raw material processing → self-dissolving enzymolysis → enzyme-deactivating → filter → centrifuge separation just separates → take off raw meat → " fresh fish juice " with grease preparation → plate compression → storage tank leaves standstill → heat sterilization → filling-in and closing bottle by applying cap

Embodiment 1:

1, at first adheres to dirts such as silt on the fish body, and remove foreign material such as the plastic foil that mixes in fishery products, silk, rope, spiral shell shell, shell and crab, mantis shrimp, poisonous fishes etc. with clean water washing.After weighing,, put into the biochemical reaction jar with the fish body section of cutting into.

2, add purify waste water (W/V) that is equivalent to the heavy 50-100% of fish; Start the agitating device in the biochemical reaction jar; The acid-base value of regulating material is to pH5.5-7.2; In the interlayer of biochemical reaction jar, feed steam, make temperature of charge be increased to 40-60 ℃, and keep constant; Measure the preceding initial concentration of material solution self-dissolving simultaneously, under suitable condition, the autolytic enzyme that has in the fish body (protease etc.) system is activated, the cell disruption of fish body, and the rapid hydrolysis of protein, solution solable matter concentration increases, and the pH value slightly descends.During this period, measured a hydrolyzate concentration in every 20-30 minute, and keep the constant of temperature and acid-base value.When concentration rises to about 12 Brix degrees (Brix), add the protease of the 0.5-3.0 ‰ that is equivalent to the hydrolysis material, make protein continue hydrolysis.

3, the concentration when hydrolyzate reaches 15 Brix degrees, when concentration can not continue to raise, can stop the reaction of enzyme, the temperature of hydrolyzate is elevated to more than 95 ℃, keep 5 minutes, make enzyme deactivation, interlayer in the biochemical reaction jar feeds recirculated cooling water, and temperature is dropped to about 35 ℃, simultaneously acid-base value is transferred to about pH5.2, stop to stir, and remove the oil substances that is suspended in the surface.

4, with the hydrolyzate of step 3 with the stainless steel mesh filtration of vibrating, fish-bone and insoluble substance in the hydrolyzate are therefrom separated;

5, centrifuge separates and to separate with grease: the first filtrate that step 4 vibration is separated, carry out centrifugally with sedimentation-type centrifuge, and the clear liquid in the hydrolyzate is separated with filter mud.Behind centrifugal certain hour, the oil substances in the clear liquid can be suspended in the top on clear liquid surface, removes with " excessive out-of-stream method ", can remove most of grease;

6, the clear liquid with step 5 pumps into the volume of material-compound tank according to clear liquid, chopping ginger, 0.011-0.027% white pepper powder and the 0.02-0.09% anise (dividing parcel to encase with gauze disperses to be put in the material-compound tank) that add 0.7-1.2% (W/V), to take off raw meat solution in the material-compound tank again, be heated to boiling 10-20 minute while stirring, to slough fishlike smell;

7, step 6 taken off the raw meat hydrolyzate by following formulated fresh fish juice (W/V) and to regulate the pH value be 5.2.It is as follows to prepare burden:

Fresh fish hydrolyzate 71-73%

Salt 17-25%

Granulated sugar 3.0-6.0%

Yeast extract 0.3-0.8%

Monosodium glutamate 0.4-1.0%

Inosinicacid+guanylic acid 0.004-0.02%

Ethyl maltol 0.0005-0.002%

8, after " the fresh fish juice " that step 7 prepared cooling, be that the plate and frame filter press of the following filter membrane of 0.2 μ m carries out essence and filters with micropore, filtrate pumps into storage tank and leaves standstill;

9, after the middle level liquid that leaves standstill liquid of getting step 8 carries out the super-pressure filtration sterilization, carry out filling-in and closing bottle by applying cap.

109 kilograms of iced trash fishes, add and purify waste water 84 kilograms, be hydrolyzed by above-mentioned implementation step, altogether through 150 kilograms of the nutrient solutions (150Brix) of centrifugation, be mixed with " fresh fish juice " 171.1 kilograms (370Brix), 11.5 kilograms of fish-bones (wetting), 18. kilograms of filter muds (wetting), 14.6 kilograms of grease mixed liquors.

10, the step 4 vibration first filtrate of separating also can directly further adopt freeze-drying or spray drying process etc. to be processed into solid high-grade nutrient food.

The inventive method is simple and easy, and production cost is low, and not only safety and sanitation, nutritious are digested and assimilated easily, and delicious flavour, and palatability is wide, does not have the stench flavor of traditional fish sauce.

Claims (4)

1. a self-dissolving zymolysis technique prepares the method for ocean iced trash fish class nutrient solution, it is characterized in that: the leftover bits and pieces with ocean iced trash fish class or its process is a raw material, through the self-dissolving enzymolysis, wherein said self-dissolving enzymolysis step is: raw material is joined in the purifying waste water of the 50-100% that is equivalent to raw material weight, regulating the pH value is 5.5-7.2, after being heated to 40-60 ℃, make fish body protein self-dissolving hydrolysis 1-3 hour, regulate pH value 6.2-7.0 again, add the compound protease that is equivalent to raw material weight 0.5-3.0 ‰, act on 20-80 minute, heat behind the self-dissolving enzymolysis enzyme-deactivating again, regulating hydrolyzate pH value is 5.0-5.6; With the stainless steel mesh filter just of vibrating, fish-bone and a small amount of insoluble substance are separated from hydrolyzate, more first filtrate is carried out centrifugation, the clear liquid in the hydrolyzate is separated with filter mud, described clear liquid is the fish nutrient liquid of preparation.

2. method for preparing flavouring fresh fish juice, it is characterized in that: the iced trash fish class nutrient solution centrifugation de-oiling that will obtain by the described method of claim 1, take off raw meat, then by fish nutrient liquid 71-73%, salt 17-25%, granulated sugar 3.0-6.0%, yeast extract 0.3-0.8%, monosodium glutamate 0.4-1.0%, inosinicacid+guanylic acid 0.004-0.02%, ethyl maltol 0.0005-0.002% preparation, percentage wherein is w/v, through plate compression and storage tank leave standstill, heat sterilization and filling-in and closing bottle by applying cap, be prepared into described flavouring fresh fish juice.

3. the method for preparing flavouring fresh fish juice according to claim 2, it is characterized in that: press volume through the clear liquid of centrifugation de-oiling step process, the chopping ginger, the pepper powder of 0.011-0.027% and the anise of 0.02-0.09% that add 0.7-1.2% (W/V), in material-compound tank, be heated to boiling while stirring, to slough fishlike smell.

4. self-dissolving zymolysis technique according to claim 1 prepares the method for ocean iced trash fish class nutrient solution, it is characterized in that: further adopt freeze-drying or spray drying process to be processed into the solid nutraceutical to the fish nutrient liquid that makes.