CN101991083A - Method for preparing natural fish essence - Google Patents
Method for preparing natural fish essence Download PDFInfo
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- CN101991083A CN101991083A CN2010102706459A CN201010270645A CN101991083A CN 101991083 A CN101991083 A CN 101991083A CN 2010102706459 A CN2010102706459 A CN 2010102706459A CN 201010270645 A CN201010270645 A CN 201010270645A CN 101991083 A CN101991083 A CN 101991083A
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- spanish mackerel
- enzymolysis
- enzymolysis liquid
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- liquid
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Abstract
The invention relates to a method for preparing a natural fish essence which is prepared by applying a spanish mackerel enzymolysis liquid as a raw material through a Maillard reaction. A method for preparing the spanish mackerel enzymolysis liquid comprises the step of hydrolyzing crushed spanish mackerel with a mixed enzyme containing neutral protease and flavourzyme, wherein the weight ratio of the neutral protease to the flavourzyme is 1:0.1-10. The fish essence prepared by adopting the method has the characteristics of good characteristic and no fishy smell, strong natural feeling, high image true degree, better cooling feeling, harmonious and natural fragrance, delicious, full and soft meat taste, convenient, and simple and economic production process; raw materials of the method are low in cost and easy to obtain; the production process is easy and economical; and the product has the advantages of good use effect and high cost performance.
Description
Technical field
The invention belongs to the food dressing field, particularly relate to a kind of preparation method of natural flesh of fish essence.
Background technology
Flavour of food products is one of key factor that influences food quality, also is the key factor of decision consumer to its hobby property.At present, local flavor and aromatic substance have occupied the most of market of food additives in the world, and increase year by year.Enter after 21st century, bigger variation has taken place in people's eating patterns.Self-supporting type food consumption proportion descends year by year, the health that demand increases year by year, the consumer pursues food, nutrition, the health of the new industrialization food of some nutrition, convenience, leisure, green, also value simultaneously the fashion taste, be not content with tradition in the past, the more novel taste of market demand satisfies the more and more fastidious sense of taste of people.
Fragrance is one of key character of food, whether can satisfy consumer's hobby, is the key that can the decision product establish oneself in an unassailable position on market.The perfect adaptation of color, shape just can make food give beautiful enjoyment, flavoring essence spices is as the main batching of tuning food aroma, in producing, food industry bringing into play effect difficult to the appraisal, compare with the food that conventional kitchen is made, processed food time of being used to produce is short, production technology is advanced, automation degree of equipment is high and can produce fast in enormous quantities, but processed food needs to add corresponding essence and strengthens or improve its fragrance owing to the food that its fragrance is often made not as good as conventional kitchen that limits of production technology and practice.
Fish is human important food source, flavor with sweet and sour flavor is one of most important fragrance in the human diet, human diet civilization has accumulated the process technology of abundant fish over thousands of years, and be processed into flavoring with sweet and sour flavor, but just grow up in recent years, this class essence is that the protein with fish is primary raw material, hydrolysis under certain condition, the gained hydrolyzate is aided with multiple meat fragrant breeze flavor precursor substance, under hot conditions, prepare by Maillard reaction, employed raw material is all taken from natural, product nutrition is harmless, it is not true to nature to have overcome the product fragrance that in the past single chemically composite perfume allotment forms, and the shortcoming that mouthfeel is dull complied with health, the tendency of the day of nutrition and back to nature.
The flesh of fish essence that preparations such as catfish are arranged at present, the present invention overcomes the defective that present fish prepare essence, a kind of method for preparing natural flesh of fish essence is provided, it is raw material that this method adopts Spanish mackerel, in conjunction with other batchings, and adopt corresponding preparation technology, make the essence of preparation can greatly satisfy people's taste demand.
Summary of the invention
The invention provides a kind of method for preparing natural flesh of fish essence, it is raw material that this method is used the Spanish mackerel enzymolysis liquid, prepares by Maillard reaction.
Preferably, the preparation method of Spanish mackerel enzymolysis liquid is that wherein the weight ratio of neutral proteinase and flavor protease is 1: 0.1-10 with the mixed enzyme hydrolysis that comprises neutral proteinase and flavor protease of Spanish mackerel meat mincing.
Preferably, the preparation of Spanish mackerel enzymolysis liquid comprises following steps:
With fresh Spanish mackerel decaptitate, go to rub behind the internal organ the Spanish mackerel meat mincing, add mixed enzyme, enzyme concentration is 0.1%～2% of a Spanish mackerel meat mincing quality, and 10%～50% the water that adds the meat mincing quality then stirs, adjust pH is 6～8, be warming up to 45～65 ℃, enzymolysis is carried out in insulation, and enzymolysis time is 1～8 hour, after enzymolysis finishes, enzymolysis liquid gone out reduce to room temperature behind the enzyme, filter, filtrate is the Spanish mackerel enzymolysis liquid.
Preferably, raw material also comprises raw material ispol and reduced sugar mixture in the Maillard reaction, preferably, also comprises plant protein hydrolysate liquid and yeast extract, particularly preferably, also comprises I+G, Cobastab
1, NaCl and monosodium glutamate.
Preferably, Maillard reaction comprises following steps:
With ispol, reduced sugar mixture, Cobastab
1, Spanish mackerel enzymolysis liquid, hydrolyzed vegetable protein liquid, yeast extract, NaCl, monosodium glutamate and I+G stirring and evenly mixing, NaOH solution adjust pH with 30wt% is 4.5～7.0,100～120 ℃ of control temperature, insulation reaction 1～3 hour, products therefrom is natural flesh of fish paste essence.
Wherein ispol comprises one or more in glycine, alanine, cysteine, arginine, lysine, proline, glutamic acid, serine, asparatate, leucine, methionine, the cysteine hydrochloride;
Wherein the reduced sugar mixture comprises one or more in glucose, D-wood sugar, D-ribose, arabinose, lactose, galactolipin, fructose, sucrose, rhamnose, the maltose; Preferably, the reduced sugar mixture comprises glucose and wood sugar.
Preferably, each raw material and the parts by weight thereof of Maillard reaction are as follows:
Ispol 5～15
Reduced sugar mixture 1-15
Spanish mackerel enzymolysis liquid 10～80
Hydrolyzed vegetable protein liquid 1～30
Yeast extract 1～30
NaCl 1～5
Monosodium glutamate 1～10
I+G 0.1～5
Cobastab
11～5
Wherein plant protein hydrolysate liquid can be the plant protein hydrolysate liquid of selling on the market, the soy bean protein hydrolysate liquid of selling in the market for example, corn hydrolyzed protein liquids etc. are so long as the plant protein hydrolysate liquid of using in the food is applied to can both obtain effect of the present invention in the flesh of fish essence of the present invention.It also can be the plant protein hydrolysate that is prepared by a conventional method to obtain.
Yeast extract can be any yeast extract of selling on the market, also can be the yeast extract that is prepared by a conventional method to obtain, for example hydrolysis by yeast, separation, refining, vacuum and low temperature concentrate the yeast extract that forms and can both be applied among the present invention.
I+G is the mixture of Sodium Inosinate and each 50wt% of sodium guanylate, can buy on the market to obtain this product.
Preferably, the natural flesh of fish essence of above-mentioned preparation method comprises the steps:
(1) preparation of Spanish mackerel enzymolysis liquid
With fresh Spanish mackerel decaptitate, go to rub behind the internal organ the Spanish mackerel meat mincing, add mixed enzyme, enzyme concentration is 0.1%～2% of a Spanish mackerel meat mincing quality, and 10%～50% the water that adds the meat mincing quality then stirs, adjust pH is 6～8, be warming up to 45～65 ℃, enzymolysis is carried out in insulation, and enzymolysis time is 1～8 hour, after enzymolysis finishes, enzymolysis liquid gone out reduce to room temperature behind the enzyme, filter, filtrate is the Spanish mackerel enzymolysis liquid.Described mixed enzyme is meant the mixture of neutral proteinase and flavor protease, and the weight ratio of neutral proteinase and flavor protease is 1: 0.1-10;
(2) preparation of natural flesh of fish paste essence
Add each reaction mass stirring and evenly mixing, NaOH solution adjust pH with 30wt% is 4.5～7.0,100～120 ℃ of control temperature, insulation reaction 1～3 hour, products therefrom is natural flesh of fish paste essence, and wherein the component of each reaction mass and parts by weight thereof are: 5～15 parts of ispols; Reduced sugar mixture 1-15 part, Cobastab
10.1～5 parts; 10～80 parts of Spanish mackerel enzymolysis liquids, 1～30 part of hydrolyzed vegetable protein liquid, 1～30 part of yeast extract, 1～5 part of NaCl, 1～10 part of monosodium glutamate, 0.1～5 part of I+G, wherein the implication of ispol, reduced sugar mixture, Spanish mackerel enzymolysis liquid, hydrolyzed vegetable protein liquid, yeast extract as mentioned above.
Preferably, said method can also comprise following steps:
(3) preparation of powdery essence
Carry out spray-drying after products therefrom in the step (2) being added the maltodextrin mixing of its quality 5%～20%, EAT is 150～200 ℃, and leaving air temp is 70～100 ℃, and the gained powdered product is natural flesh of fish powdery essence.
Advantage and characteristics that the present invention prepares the method for natural flesh of fish essence are:
1. the flesh of fish essence feature of method of the present invention preparation is good and do not have fishy smell, natural sense by force, as Zhen Dugao, have good cooking sense, the fragrance harmony and natural, meat fragrance is full soft.
2. the prices of raw and semifnished materials are cheap is easy to get, and production technology is easy, economical; The product result of use is good, the cost performance height.
The specific embodiment
In order to understand the present invention, further specify the present invention with embodiment below, but do not limit the present invention.
Embodiment 1:
Fresh Spanish mackerel is decaptitated, goes to rub behind the internal organ, take by weighing 1kg and add mixed enzyme 10g, neutral proteinase 4g wherein, the water that flavor protease 6g adds 200g then stirs, adjust pH is 7, be warming up to 55 ℃, enzymolysis is carried out in insulation, and enzymolysis time is 4 hours, after enzymolysis finishes, enzymolysis liquid gone out reduce to room temperature behind the enzyme, filter, filtrate is the Spanish mackerel enzymolysis liquid.
Add each reaction mass stirring and evenly mixing, material proportion is: glycine 10g, alanine 10g, cysteine hydrochloride 10g, methionine 50g, arginine 15g, serine 5g, lysine 50g, asparatate 10g, proline 5g, glucose 50g, wood sugar 20g, Cobastab
15g, NaCl 30g, monosodium glutamate 40g, I+G 5g, Spanish mackerel enzymolysis liquid 700g, hydrolyzed vegetable protein liquid 50g, yeast extract 150g are 7 with 30wt%NaOH solution adjust pH behind the mixing, the reaction 1 hour down of 110 ℃ of control temperature.
Carry out spray-drying behind the maltodextrin mixing with products therefrom adding 10%, EAT is 180 ℃, and leaving air temp is 80 ℃, and the gained powdered product is natural flesh of fish powdery essence, and flesh of fish feature is good, and meat is aromatic strongly fragrant.
Embodiment 2:
Fresh Spanish mackerel is decaptitated, goes to rub behind the internal organ, take by weighing 1kg and add mixed enzyme 8g, neutral proteinase 5g wherein, the water that flavor protease 3g adds 300g then stirs, adjust pH is 6.5, be warming up to 55 ℃, enzymolysis is carried out in insulation, and enzymolysis time is 3.5 hours, after enzymolysis finishes, enzymolysis liquid gone out reduce to room temperature behind the enzyme, filter, filtrate is the Spanish mackerel enzymolysis liquid.
Add each reaction mass stirring and evenly mixing, material proportion is: glycine 10g, alanine 15g, cysteine hydrochloride 10g, methionine 50g, arginine 15g, phenylalanine 5g, lysine 5g, asparatate 10g, glucose 50g, wood sugar 20g, Cobastab
15g, NaCl 30g, monosodium glutamate 40g, I+G 5g, Spanish mackerel enzymolysis liquid 750g, hydrolyzed vegetable protein liquid 50g, yeast extract 50g are 6.5 with 30wt%NaOH solution adjust pH behind the mixing, the reaction 0.5 hour down of 120 ℃ of control temperature.
Carry out spray-drying behind the maltodextrin mixing with products therefrom adding 15%, EAT is 170 ℃, and leaving air temp is 90 ℃, and the gained powdered product is and has roasting fragrant natural flesh of fish powdery essence.
Embodiment 3:
Fresh Spanish mackerel is decaptitated, goes to rub behind the internal organ, take by weighing 1kg and add mixed enzyme 8g, neutral proteinase 3g wherein, the water that flavor protease 5g adds 300g then stirs, adjust pH is 6.5, be warming up to 55 ℃, enzymolysis is carried out in insulation, and enzymolysis time is 3 hours, after enzymolysis finishes, enzymolysis liquid gone out reduce to room temperature behind the enzyme, filter, filtrate is the Spanish mackerel enzymolysis liquid.
Add each reaction mass stirring and evenly mixing, material proportion is: glycine 15g, alanine 10g, cysteine hydrochloride 5g, methionine 50g, arginine 10g, leucine 5g, lysine 50g, proline 10g, glucose 40g, wood sugar 30g, Cobastab
15g, NaCl 30g, monosodium glutamate 40g, I+G 10g, Spanish mackerel enzymolysis liquid 650g, hydrolyzed vegetable protein liquid 100g, yeast extract 150g are 6 with 30wt%NaOH solution adjust pH behind the mixing, the reaction 1 hour down of 110 ℃ of control temperature.
Carry out spray-drying behind the maltodextrin mixing with products therefrom adding 20%, EAT is 180 ℃, and leaving air temp is 80 ℃, and the gained powdered product is natural flesh of fish powdery essence.
Method of the present invention is described by specific embodiment.Those skilled in the art can use for reference links such as content appropriate change raw material of the present invention, process conditions and realize corresponding other purpose, its relevant change does not all break away from content of the present invention, all similar replacements and change will become apparent to those skilled in the art that and all be regarded as comprising within the scope of the present invention.
Claims (10)
1. method for preparing natural flesh of fish essence, it is raw material that this method is used Spanish mackerel enzymolysis liquid, prepares by Maillard reaction.
2. method according to claim 1, wherein the preparation method of Spanish mackerel enzymolysis liquid is that wherein the weight ratio of neutral proteinase and flavor protease is 1: 0.1-10 with the mixed enzyme hydrolysis that comprises neutral proteinase and flavor protease of Spanish mackerel meat mincing.
3. method according to claim 2, wherein the preparation of Spanish mackerel enzymolysis liquid comprises following steps:
With fresh Spanish mackerel decaptitate, go to rub behind the internal organ the Spanish mackerel meat mincing, add mixed enzyme, enzyme concentration is 0.1%～2% of a Spanish mackerel meat mincing quality, and 10%～50% the water that adds the meat mincing quality then stirs, adjust pH is 6～8, be warming up to 45～65 ℃, enzymolysis is carried out in insulation, and enzymolysis time is 1～8 hour, after enzymolysis finishes, enzymolysis liquid gone out reduce to room temperature behind the enzyme, filter, filtrate is the Spanish mackerel enzymolysis liquid.
4. according to each described method of claim 1-3, wherein raw material also comprises raw material ispol and reduced sugar mixture in the Maillard reaction.
5. method according to claim 4, wherein raw material also comprises plant protein hydrolysate liquid and yeast extract in the Maillard reaction.
6. method according to claim 5, wherein raw material also comprises I+G, Cobastab in the Maillard reaction
1, NaCl and monosodium glutamate.
7. method according to claim 6, Maillard reaction comprises following steps:
With ispol, reduced sugar mixture, Cobastab
1, Spanish mackerel enzymolysis liquid, hydrolyzed vegetable protein liquid, yeast extract, NaCl, monosodium glutamate and I+G stirring and evenly mixing, NaOH solution adjust pH with 30wt% is 4.5～7.0,100～120 ℃ of control temperature, insulation reaction 1～3 hour, products therefrom is natural flesh of fish paste essence.
8. according to each described method of claim 7, wherein ispol comprises one or more in glycine, alanine, cysteine, arginine, lysine, proline, glutamic acid, serine, asparatate, leucine, methionine, the cysteine hydrochloride; The reduced sugar mixture comprises one or more in glucose, D-wood sugar, D-ribose, arabinose, lactose, galactolipin, fructose, sucrose, rhamnose, the maltose.
9. method according to claim 7, wherein each raw material and parts by weight thereof are as follows:
Ispol 5～15
Reduced sugar mixture 1-15
Spanish mackerel enzymolysis liquid 10～80
Hydrolyzed vegetable protein liquid 1～30
Yeast extract 1～30
NaCl 1～5
Monosodium glutamate 1～10
I+G 0.1～5
Cobastab
11～5.
10. method according to claim 7, this method also comprises the steps:
Carry out spray-drying after natural flesh of fish paste essence being added the maltodextrin mixing of its quality 5%～20%, EAT is 150～200 ℃, and leaving air temp is 70～100 ℃, and the gained powdered product is natural flesh of fish powdery essence.
Priority Applications (1)
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|---|---|---|---|
| CN2010102706459A CN101991083A (en) | 2010-09-02 | 2010-09-02 | Method for preparing natural fish essence |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102706459A CN101991083A (en) | 2010-09-02 | 2010-09-02 | Method for preparing natural fish essence |
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| CN101991083A true CN101991083A (en) | 2011-03-30 |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488179A (en) * | 2011-11-28 | 2012-06-13 | 宁夏金岛食品有限公司 | Preparation method of high-nuclear yeast powder essence |
| CN102613383A (en) * | 2012-04-24 | 2012-08-01 | 天津春宇食品配料有限公司 | Fish scale protein enzymolysis liquid and preparation method thereof |
| CN102726700A (en) * | 2012-07-12 | 2012-10-17 | 集美大学 | Method for preparing fish flavor nutritional condiment |
| CN102742814A (en) * | 2011-04-18 | 2012-10-24 | 天津市海发珍品实业发展有限公司 | Preparation method of natural hairtail essence |
| CN103976335A (en) * | 2014-05-29 | 2014-08-13 | 天津市春升清真食品有限公司 | Sea crab flavor essence and preparation method thereof |
| CN104305349A (en) * | 2014-11-03 | 2015-01-28 | 徐州工程学院 | Flavor enhanced type fermented yellow-head catfish sausage and preparation method thereof |
| CN104305126A (en) * | 2014-11-05 | 2015-01-28 | 天津春宇食品配料有限公司 | Stewed fish flavored essence, and preparation method therefor |
| CN104686986A (en) * | 2015-03-24 | 2015-06-10 | 于政友 | Seafood compound seasoning and production process thereof |
| CN108157907A (en) * | 2017-12-29 | 2018-06-15 | 舟山市常青海洋食品有限公司 | A kind of stripped tuna seasoning |
| CN108294279A (en) * | 2018-02-07 | 2018-07-20 | 山东天博食品配料有限公司 | A kind of graininess fish flavour essence and preparation method thereof prepared using fish scrap |
| CN108866130A (en) * | 2018-06-09 | 2018-11-23 | 浙江亿丰海洋生物制品有限公司 | A kind of production technology for extracting active peptide using fishbone dreg |
| CN109567116A (en) * | 2018-11-20 | 2019-04-05 | 安徽强旺调味食品有限公司 | A kind of preparation method of compound seasoner |
| CN110651990A (en) * | 2019-09-20 | 2020-01-07 | 华南理工大学 | Flavor base material based on plant source composite active peptide and preparation method and application thereof |
| CN111838402A (en) * | 2020-07-31 | 2020-10-30 | 江南大学 | Method for enhancing vegetable protein meat flavor by adding sulfur-containing amino acid |
| CN111838632A (en) * | 2020-07-02 | 2020-10-30 | 广州日日香食品有限公司 | Concentrated fish meal based on enzymolysis process and preparation process thereof |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742814A (en) * | 2011-04-18 | 2012-10-24 | 天津市海发珍品实业发展有限公司 | Preparation method of natural hairtail essence |
| CN102488179A (en) * | 2011-11-28 | 2012-06-13 | 宁夏金岛食品有限公司 | Preparation method of high-nuclear yeast powder essence |
| CN102613383A (en) * | 2012-04-24 | 2012-08-01 | 天津春宇食品配料有限公司 | Fish scale protein enzymolysis liquid and preparation method thereof |
| CN102613383B (en) * | 2012-04-24 | 2015-04-15 | 天津春宇食品配料有限公司 | Fish scale protein enzymolysis liquid and preparation method thereof |
| CN102726700B (en) * | 2012-07-12 | 2014-05-14 | 集美大学 | Method for preparing fish flavor nutritional condiment |
| CN102726700A (en) * | 2012-07-12 | 2012-10-17 | 集美大学 | Method for preparing fish flavor nutritional condiment |
| CN103976335A (en) * | 2014-05-29 | 2014-08-13 | 天津市春升清真食品有限公司 | Sea crab flavor essence and preparation method thereof |
| CN104305349A (en) * | 2014-11-03 | 2015-01-28 | 徐州工程学院 | Flavor enhanced type fermented yellow-head catfish sausage and preparation method thereof |
| CN104305126A (en) * | 2014-11-05 | 2015-01-28 | 天津春宇食品配料有限公司 | Stewed fish flavored essence, and preparation method therefor |
| CN104686986A (en) * | 2015-03-24 | 2015-06-10 | 于政友 | Seafood compound seasoning and production process thereof |
| CN108157907A (en) * | 2017-12-29 | 2018-06-15 | 舟山市常青海洋食品有限公司 | A kind of stripped tuna seasoning |
| CN108294279A (en) * | 2018-02-07 | 2018-07-20 | 山东天博食品配料有限公司 | A kind of graininess fish flavour essence and preparation method thereof prepared using fish scrap |
| CN108866130A (en) * | 2018-06-09 | 2018-11-23 | 浙江亿丰海洋生物制品有限公司 | A kind of production technology for extracting active peptide using fishbone dreg |
| CN109567116A (en) * | 2018-11-20 | 2019-04-05 | 安徽强旺调味食品有限公司 | A kind of preparation method of compound seasoner |
| CN110651990A (en) * | 2019-09-20 | 2020-01-07 | 华南理工大学 | Flavor base material based on plant source composite active peptide and preparation method and application thereof |
| CN111838632A (en) * | 2020-07-02 | 2020-10-30 | 广州日日香食品有限公司 | Concentrated fish meal based on enzymolysis process and preparation process thereof |
| CN111838402A (en) * | 2020-07-31 | 2020-10-30 | 江南大学 | Method for enhancing vegetable protein meat flavor by adding sulfur-containing amino acid |
| CN111838402B (en) * | 2020-07-31 | 2022-11-01 | 浙江远江生物科技有限公司 | Method for enhancing vegetable protein meat flavor by adding sulfur-containing amino acid |
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Application publication date: 20110330 |