CN101606668B - Method for preparing flavoring by utilizing anchovy cooking liquor - Google Patents
Method for preparing flavoring by utilizing anchovy cooking liquor Download PDFInfo
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- CN101606668B CN101606668B CN2009100412458A CN200910041245A CN101606668B CN 101606668 B CN101606668 B CN 101606668B CN 2009100412458 A CN2009100412458 A CN 2009100412458A CN 200910041245 A CN200910041245 A CN 200910041245A CN 101606668 B CN101606668 B CN 101606668B
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Abstract
The invention discloses a method for preparing flavoring by utilizing anchovy cooking liquor. Aromatizing flavoring is added into anchovy concentrated liquid to obtain flavoring liquid; the flavoring comprises the following components and amount according to the total weight of the concentrated liquid: 3-6 percent of yeast extracts, 1-2 percent of plant hydrolyzed protein HVP, 1-2 percent of glycine, 1-2 percent of alanine, 1-2 percent of taurine, 0.5 percent of vitamin B1, 0.3-0.8 percent of L-acid cysteine and 3.3-6.8 percent of xylose and dextrose; flavor flavoring is added into the flavoring liquid to obtain the liquid flavoring, wherein the flavor flavoring comprises the following components and amount according to the total weight of the flavoring liquid: 0.8-1.2 percent of salt, 0.8-1.2 percent of monosodium glutamate, 0.5-1 percent of white sugar, 0.5 percent of flavoring agent I+G and 0.8-1.5 percent of dried scallop elements. The invention improves the utilizing value of byproducts produced by processing anchovies, reduces the pollution to the ocean environment and has an important significance for developing the anchovy source, improving the economic value of anchovies and enhancing the development of fishing industry.
Description
Technical field
The present invention relates to a kind of method of utilizing anchovy cooking liquor to prepare flavoring, belong to marine product processed side product comprehensive utilization technique field.
Background technology
It is a kind of high protein, high-fat low value fish that anchovy is commonly called as the cloves fish, is the small-sized pelagic fishes of sociability, and average body is about 10cm, the heavy 10g～12g of bar.China's anchovy resource is abundanter, is distributed in China East Sea more, the main place of production in Zhejiang, the offshore waters of Fujian two provinces.To the utilization of anchovy, there is report to can be made into can, smoke flavour fillet, dried product both at home and abroad.Because the cloves fishing gear has higher nutritive value, receive liking of domestic and international consumer deeply, meet Japan, Korea S's consumption idea and custom especially, so annual Zhejiang, Fujian all have a large amount of dried anchovies to export to Japan and Korea S.
Dante sweetfish has the characteristics of " body is little, it is mashed to be prone to, value low ", and its endogenous enzyme activity of its main cause is strong, and fat content is higher, fishes for afterwards perishablely, and this has brought very big difficulty to development and use, therefore, must promptly carry out processed after dried up.In recent years along with the improvement of process technology on the ship, have many marine factory ships in Zhejiang, every ship is equipped with several production lines, and annual production reaches 3000t.Having formed present anchovy is main with processing on the ship; Adopt the sea of " fishing for integrated " to move cooked mode, solve difficult transportation, the problem that processed output is low of preserving of raw material in traditional marine industries processing; When having guaranteed the freshness of raw material; Also optimize production model, realized high-valued processing, met 21 century China's exploitation marine resources.
On the ship of drying anchovy, move in the process technology, boiling is one of committed step, because the character characteristics of anchovy itself cause the loss of nutritional labeling easily in process; Nutritional labeling and flavor ingredient are dissolved in the middle of the cooking liquor; Because it is supporting that the relevant recycling technology on the ship does not have, and just its simple process just discharged usually, the waste of being not only resource like this also can cause the pollution of marine environment; So, demand developing corresponding recovery and higher value application technology urgently.
Summary of the invention
The object of the present invention is to provide a kind of method of utilizing anchovy cooking liquor to prepare flavoring; This method adopts the nutrition in the boiling of ceramic membrane technology for recovery; And be made into seafood condiment through adding flavouring flavoring and flavor seasoning; Fully improve the value of anchovy processed side product, played the effect of turning waste into wealth, significant to the development of exploitation anchovy resource, the economic worth that improves anchovy and promotion fishery.
For reaching above purpose, the method for utilizing anchovy cooking liquor to prepare flavoring provided by the invention may further comprise the steps:
(1) ceramic membrane concentrates and to get anchovy cooking liquor, carry out the coarse filtration removal of impurities after, after ceramic membrane concentrates concentrate;
(2) the flavouring seasoning in concentrate, add the flavouring flavoring behind 95～105 ℃ of stirring reaction 40～50min baste; The component of said flavouring flavoring and consumption are: by the concentrate gross weight, and yeastex 3～6%, hydrolyzed vegetable protein HVP1～2%; Glycine 1～2%; Alanine 1～2%, taurine 1～2%, Cobastab
10.5%, L-half Guang acid 0.3～0.8%, wood sugar and glucose 3.3～6.8%;
(3) flavor mixing in step (2) gained baste, add flavor seasoning 70～95 ℃ stir the allotment 30～60min; Get liquid condiment, the component of said flavor seasoning and consumption are: by the baste gross weight, and salt 0.8～1.2%; Monosodium glutamate 0.8～1.2%; White sugar 0.5～1%, flavoring agent I+G 0.5%, dried scallop powder 0.8～1.5%;
(4) formed product adds auxiliary material in above-mentioned liquid condiment, through concentrate, drying or gelatinization, be prepared into shaped article.
In above-mentioned steps:
The condition that ceramic membrane concentrates in the step (1) is: 25～35 ℃ of temperature, pressure 0.20～0.30MPa, crossflow velocity 0.6m/s, ceramic membrane aperture 200nm.
In the step (1) after ceramic membrane concentrates in the gained concentrate Protein content be not less than 800 μ g/mL.
Step adds dextrin in (4) in liquid condiment, heated and stirred makes weight content to 30～50% of dry in the mixture of liquid condiment and dextrin, through dry powdery seasonings, carries out aseptic packaging and seals up for safekeeping again.
Said dextrin dosage is 20～30% of a liquid condiment gross weight.
In liquid condiment, add dextrin and pungent and fragrant flavorings in the step (4); Heated and stirred makes weight content to 30～50% of dry in the mixture of liquid condiment, dextrin and pungent and fragrant flavorings; Through dry fragrant hot type powdery seasonings, carry out aseptic packaging and seal up for safekeeping again.
Said dextrin dosage is 20～30% of a liquid condiment gross weight, and the consumption of pungent and fragrant flavorings is 20～30% of a liquid condiment gross weight.
Step adds starch in (4) in liquid condiment, moisture to 30～50% in the mixture of adjusting liquid condiment and starch carries out gelatinization 30～60min at 80～90 ℃, gets the paste flavoring, carries out aseptic packaging and seals up for safekeeping.
The consumption of said starch is 3～6% of a liquid condiment gross weight.
Salt content is not less than 15% in the mixture of said liquid condiment and starch.
Of the present invention having the following advantages:
(1) the present invention adopts advanced Inorganic Ceramic Membranes and integrated technology to replace traditional thermal evaporation concentration technology, has developed new technology and equipment that novel, efficient, energy-conservation physical method reclaims anchovy cooking liquor protein;
(2) inorganic ceramic membrane filtration of the present invention has been realized the continuous operation of degerming, concentration process, has improved the quality of product, has prolonged the shelf-life of product, has lowered energy consumption;
(3) the present invention adopts the concentrate of anchovy cooking liquor, and because of the fresh fish meat that arrives useless, so needn't deodorizing remove raw meat, technology is simple, and can not use expensive enzyme preparation;
(4) the present invention is through reclaiming most valuable components; Produce the seafood-flavour seasoning series of products of high value; And reach the flavouring effect through Maillard reaction, and be prepared into high-quality sea food seasoning through machine-shaping, improved the class of flavouring; Increase the flavouring of new varieties, promoted the development in flavouring market;
(5) the present invention is simple to operate; Constant product quality has reduced the production cost of processing enterprise, has improved the economic benefit of manufacturing enterprise; Thereby in the value of the processing byproduct that improves dried anchovy; Reduced pollution, strong support is provided, had bigger economic implications and social value the benign development of this industry to marine environment.
The specific embodiment
Following examples only are used to set forth the present invention, and protection scope of the present invention is not only to be confined to following examples.Content disclosed by the invention and scope that each parameter is got more than the those of ordinary skill foundation of said technical field all can realize the object of the invention.
Embodiment 1
Present embodiment provides, and to utilize anchovy cooking liquor to prepare the method for flavoring following:
(1) ceramic membrane concentrates and gets anchovy cooking liquor, carries out the coarse filtration removal of impurities after ceramic membrane gets concentrate after concentrating;
(2) the flavouring seasoning in concentrate, add the flavouring flavoring behind 95～105 ℃ of stirring reaction 40～50min baste; The component of said flavouring flavoring and consumption are: by the concentrate gross weight, and yeastex 3～6%, hydrolyzed vegetable protein HVP1～2%; Glycine 1～2%; Alanine 1～2%, taurine 1～2%, Cobastab
10.5%, L-half Guang acid 0.3～0.8%, wood sugar and glucose 3.3～6.8%;
(3) flavor mixing in step (2) gained baste, add flavor seasoning 70～95 ℃ stir the allotment 30～60min; Get liquid condiment, the component of said flavor seasoning and consumption are: by the baste gross weight, and salt 0.8～1.2%; Monosodium glutamate 0.8～1.2%; White sugar 0.5～1%, flavoring agent I+G 0.5%, dried scallop powder 0.8～1.5%;
(4) formed product adds auxiliary material in above-mentioned liquid condiment, through concentrate, drying or gelatinization, be prepared into shaped article.
Embodiment 2
The anchovy cooking liquor that utilizes that present embodiment provides prepares the method for flavoring, and this flavoring is a powdery seasonings, and its preparation method is following:
(1) anchovy cooking liquor behind the concentrated plate and frame filter press filtering and impurity removing of learning from else's experience of ceramic membrane; Setting the condition of concentrating is 25～35 ℃ of temperature, pressure 0.20～0.30MPa, crossflow velocity 0.6m/s; Ceramic membrane aperture 200nm concentrates the back and obtains the concentrate that protein content is not less than 800 μ g/mL;
(2) the flavouring seasoning in the gained concentrate, add the flavouring flavoring behind 95～105 ℃ of stirring reaction 40～50min baste; The component of flavouring flavoring and consumption are: by the concentrate of every 10kg, and yeastex 300～600g, hydrolyzed vegetable protein HVP100～200g; Glycine 100～200g; Alanine 100～200g, taurine 100～200g, Cobastab
150g, L-half Guang acid 30～80g, wood sugar and glucose 330～680g;
(3) flavor mixing in above-mentioned baste, add flavor seasoning 70～95 ℃ stir the allotment 30～60min; Get liquid condiment, the component of flavor seasoning and consumption thereof are: by every 10kg baste, salt 80～120g; Monosodium glutamate 80～120g; White sugar 50～100g, flavoring agent I+G 50g, dried scallop powder 80～150g;
(4) formed product adds dextrin in the liquid condiment of gained; Dextrin dosage is 20～30% of a liquid condiment gross weight; Mixture heated and stirred with above-mentioned dextrin and liquid condiment; Make weight content to 30～50% of dry in this mixture, spray-dried again powdery seasonings, carry out aseptic packed or canned after seal up for safekeeping and get final product.
Embodiment 3
The anchovy cooking liquor that utilizes that present embodiment provides prepares the method for flavoring, and this flavoring is the paste flavoring, and its preparation method is following:
(1) anchovy cooking liquor behind the concentrated plate and frame filter press filtering and impurity removing of learning from else's experience of ceramic membrane; Setting the condition of concentrating is 25～35 ℃ of temperature, pressure 0.20～0.30MPa, crossflow velocity 0.6m/s; Ceramic membrane aperture 200nm concentrates the back and obtains the concentrate that protein content is not less than 800 μ g/mL;
(2) the flavouring seasoning in the gained concentrate, add the flavouring flavoring behind 95～105 ℃ of stirring reaction 40～50min baste; The component of flavouring flavoring and consumption are: by the concentrate of every 1kg, and yeastex 30～60g, hydrolyzed vegetable protein HVP10～20g; Glycine 10～20g; Alanine 10～20g, taurine 10～20g, Cobastab
15g, L-half Guang acid 3～8g, wood sugar and glucose 33～68g;
(3) flavor mixing in above-mentioned baste, add flavor seasoning 70～95 ℃ stir the allotment 30～60min; Get liquid condiment, the component of flavor seasoning and consumption thereof are: by every 1kg baste, salt 8～12g; Monosodium glutamate 8～12g; White sugar 5～10g, flavoring agent I+G 5g, dried scallop powder 8～15g;
(4) formed product adds starch in the liquid condiment of gained; The consumption of starch is 3～6% of a liquid condiment gross weight; Moisture to 30～50% in the mixture of adjusting liquid condiment and starch, salt content is not less than 15% in the mixture of liquid condiment and starch, carries out gelatinization 30～60min at 80～90 ℃; Get the paste flavoring, carry out aseptic packaging and seal up for safekeeping.
Embodiment 4
The anchovy cooking liquor that utilizes that present embodiment provides prepares the method for flavoring, and this flavoring is fragrant hot type powdery seasonings.
(1) anchovy cooking liquor behind the concentrated plate and frame filter press filtering and impurity removing of learning from else's experience of ceramic membrane; Setting the condition of concentrating is 25～35 ℃ of temperature, pressure 0.20～0.30MPa, crossflow velocity 0.6m/s; Ceramic membrane aperture 200nm concentrates the back and obtains the concentrate that protein content is not less than 800 μ g/mL;
(2) the flavouring seasoning in the gained concentrate, add the flavouring flavoring behind 95～105 ℃ of stirring reaction 40～50min baste; The component of flavouring flavoring and consumption are: by the concentrate of every 100kg, and yeastex 3～6kg, hydrolyzed vegetable protein HVP1～2kg; Glycine 1～2kg; Alanine 1～2kg, taurine 1～2kg, Cobastab
10.5kg, L-half Guang acid 0.3～0.8kg, wood sugar and glucose 3.3～6.8kg;
(3) flavor mixing in above-mentioned baste, add flavor seasoning 70～95 ℃ stir the allotment 30～60min; Get liquid condiment, the component of flavor seasoning and consumption thereof are: by every 100kg baste, salt 0.8～1.2kg; Monosodium glutamate 0.8～1.2kg; White sugar 0.5～1kg, flavoring agent I+G 0.5g, dried scallop powder 0.8～1.5g;
(4) formed product adds dextrin and pungent and fragrant flavorings in the liquid condiment of gained; Dextrin dosage is 20～30% of a liquid condiment gross weight; The consumption of pungent and fragrant flavorings is 20～30% of a liquid condiment gross weight; Heated and stirred makes weight content to 30～50% of dry in the mixture of liquid condiment, dextrin and pungent and fragrant flavorings, gets fragrant hot type powdery seasonings through roller drying or freeze drying again, carry out aseptic packed or canned after seal up for safekeeping and get final product.
Claims (7)
1. a method of utilizing anchovy cooking liquor to prepare flavoring is characterized in that, may further comprise the steps:
(1) ceramic membrane concentrates and to get anchovy cooking liquor, carry out the coarse filtration removal of impurities after, after ceramic membrane concentrates concentrate;
(2) the flavouring seasoning in concentrate, add the flavouring flavoring behind 95～105 ℃ of stirring reaction 40～50min baste; The component of said flavouring flavoring and consumption are: by the concentrate gross weight, and yeastex 3～6%, hydrolyzed vegetable protein HVP1～2%; Glycine 1～2%; Alanine 1～2%, taurine 1～2%, Cobastab
10.5%, L-cysteine 0.3～0.8%, wood sugar and glucose 3.3～6.8%;
(3) flavor mixing in step (2) gained baste, add flavor seasoning 70～95 ℃ stir the allotment 30～60min; Get liquid condiment, the component of said flavor seasoning and consumption are: by the baste gross weight, and salt 0.8～1.2%; Monosodium glutamate 0.8～1.2%; White sugar 0.5～1%, flavoring agent I+G 0.5%, dried scallop powder 0.8～1.5%;
(4) formed product adds auxiliary material in above-mentioned liquid condiment, through concentrate, drying or gelatinization, be prepared into shaped article,
The condition that ceramic membrane concentrates in the step (1) is: 25～35 ℃ of temperature, pressure 0.20～0.30MPa, crossflow velocity 0.6m/s, ceramic membrane aperture 200nm;
In the step (1) after ceramic membrane concentrates in the gained concentrate Protein content be not less than 800 μ g/mL.
2. the method for utilizing anchovy cooking liquor to prepare flavoring according to claim 1; It is characterized in that; Step adds dextrin in (4) in liquid condiment; Heated and stirred makes weight content to 30～50% of dry in the mixture of liquid condiment and dextrin, through dry powdery seasonings, carries out aseptic packaging and seals up for safekeeping again.
3. the method for utilizing anchovy cooking liquor to prepare flavoring according to claim 2 is characterized in that, said dextrin dosage is 20～30% of a liquid condiment gross weight.
4. the method for utilizing anchovy cooking liquor to prepare flavoring according to claim 1; It is characterized in that; In liquid condiment, add dextrin and pungent and fragrant flavorings in the step (4); Heated and stirred makes weight content to 30～50% of dry in the mixture of liquid condiment, dextrin and pungent and fragrant flavorings, through dry fragrant hot type powdery seasonings, carries out aseptic packaging and seals up for safekeeping again.
5. the method for utilizing anchovy cooking liquor to prepare flavoring according to claim 4 is characterized in that, said dextrin dosage is 20～30% of a liquid condiment gross weight, and the consumption of pungent and fragrant flavorings is 20～30% of a liquid condiment gross weight.
6. the method for utilizing anchovy cooking liquor to prepare flavoring according to claim 1; It is characterized in that; Step adds starch in (4) in liquid condiment, moisture to 30～50% in the mixture of adjusting liquid condiment and starch carries out gelatinization 30～60min at 80～90 ℃; Get the paste flavoring, carry out aseptic packaging and seal up for safekeeping.
7. the method for utilizing anchovy cooking liquor to prepare flavoring according to claim 6 is characterized in that, the consumption of said starch is 3～6% of a liquid condiment gross weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2009100412458A CN101606668B (en) | 2009-07-17 | 2009-07-17 | Method for preparing flavoring by utilizing anchovy cooking liquor |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100412458A CN101606668B (en) | 2009-07-17 | 2009-07-17 | Method for preparing flavoring by utilizing anchovy cooking liquor |
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| CN101606668A CN101606668A (en) | 2009-12-23 |
| CN101606668B true CN101606668B (en) | 2012-06-27 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090609A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Preparation method of scallop seasoning essence |
| CN102396691A (en) * | 2010-09-15 | 2012-04-04 | 浙江上品鲜食品股份有限公司 | Pork flavor seasoning and its manufacturing method |
| CN102551020B (en) * | 2011-12-31 | 2013-12-25 | 上海爱普食品工业有限公司 | Preparation method of vegetarian meat solid seasoning with natural flavor |
| CN103053979B (en) * | 2012-09-17 | 2014-03-26 | 浙江省海洋开发研究院 | Compound anchovy cooking liquor sauce and preparation method thereof |
| CN103053976B (en) * | 2012-09-17 | 2014-01-08 | 浙江省海洋开发研究院 | Anchovy cooking liquor seafood sauce and preparation method thereof |
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