CN102578547B - Fishbone and beer yeast extract complex seasoning and preparation method thereof - Google Patents
Fishbone and beer yeast extract complex seasoning and preparation method thereof Download PDFInfo
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- CN102578547B CN102578547B CN2012100613764A CN201210061376A CN102578547B CN 102578547 B CN102578547 B CN 102578547B CN 2012100613764 A CN2012100613764 A CN 2012100613764A CN 201210061376 A CN201210061376 A CN 201210061376A CN 102578547 B CN102578547 B CN 102578547B
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Abstract
The invention provides a fishbone and beer yeast extract complex seasoning and a preparation method thereof. The preparation method comprises the following steps of: 1) preparing fishbone paste which is prepared from fish heads or fishbone through deodorization, high-temperature bone crisping, crushing, enzymolysis and other steps; 2) preparing beer yeast extract which is prepared from waste beer yeast through rinsing for debitterization, autolysis, concentration and other steps; and 3) mixing the fishbone paste, the beer yeast extract and other auxiliary materials, and performing thermal reaction. The preparation method of the fishbone and beer yeast extract composite seasoning provided by the invention can be used for solving the problem that the fish heads and fishbone are not reasonably utilized in an aquatic product processing process so as to promote the additional value of fish offal and the comprehensive utilization rate of fish, and solving the recycling problem of the waste beer yeast in a beer production process; and the prepared fishbone and beer yeast extract complex seasoning has rich nutrition, delicious taste, unique flavor and strong function.
Description
Technical field
The present invention relates to a kind of preparation of compound seasoner, be specifically related to fish-bone and beer yeast extract compound seasoner and preparation method thereof.
Background technology
China is aquatic products big countries, but processing of aquatic products only accounts for 20% left and right of output, the processing quick-frozen fillet that wherein are used for outlet are less than 40% to the utilization rate of fish, and fish head wherein, fish-bone etc. are dropped or only are processed into fish meal as fertilizer sources, feed use usually as leftover bits and pieces, and the added value of its generation is low.And be rich in the mineral matter elements such as protein and calcium, phosphorus in fish-bone, and wherein in all kinds of fish-bones, calcium content is 135-233g/kg, phosphorus 81-113g/kg, its ratio approaches with calcium phosphorus in becoming the human organism.Therefore often edible fish-bone not only can prevent osteoporosis, and teenager and the elderly also are highly profitable.
Contain the nutriments such as rich in protein, amino acid, vitamin, nucleic acid due to yeast, very easily digest and assimilate for human body, can say that yeast has had the function of nutrition and seasoning concurrently.Utilize brewery's waste yeast to be raw material, obtain yeast extract by extraction.Owing to wherein being rich in flavour nucleotide and glutamic acid etc., this just makes yeast extract that strong meat delicate flavour is arranged, and also has unique pure savoury and unique function of sheltering peculiar smell, and it has buffering tart flavour, removes bitter taste, shielding saline taste and foreign odor function.
Flavoring on market has a variety of, but the flavoring that fish-bone and beer yeast extract combine is had no report.
Summary of the invention
The objective of the invention is to provide a kind of both nutrition and health cares of utilizing fish-bone and beer yeast extract to make, compound seasoner of the seasoning function that also tool is very strong and preparation method thereof.
The object of the present invention is achieved like this: a kind of fish-bone and beer yeast extract compound seasoner, in flavoring, the weight portion of each component is: fish-bone mud 30-40, beer yeast extract 30-35, maltodextrin 8-10, salt 3-5, white sugar 3-5, the 1-3 that makes soy sauce, chilli powder 0.5-2, sodium carboxymethylcellulose 0.2-0.4, ginger powder 0.1-0.5, five-spice powder 0.1-0.5, water 12-24.。
The method of fish-bone and beer yeast extract compound seasoner comprises the following steps:
1) preparation of fish-bone mud: choose fish head or fish-bone as the aggregate of preparation fish-bone mud, aggregate is minced put into sodium bicarbonate solution and soak, the extravasated blood on aggregate is removed in rinsing, aponeurosis (aponeuroses), dirt etc., after draining, the cooking wine that adds the 1%-3% of aggregate bone weight, the vinegar of 1%-3%, mix thoroughly, aggregate and water are placed in pressure cooker by weight the ratio of 2-2.5:1 carry out the crisp bone of high temperature in the mode of boiling, aggregate after boiling is pulverized through pulverizer, sieve, aggregate after pulverizing and sieving and fish-bone soup are put into enzymatic vessel in the lump, transfer pH8.5-pH9.0, then the 0.03%-0.05% that presses aggregate quality adds protease, 45 ℃-55 ℃ insulations 4-8 hour, make the aggregate hydrolysis, after hydrolysis is completed, its temperature is elevated to 90-95 ℃, and 10-15 minute enzyme that goes out of maintenance, standby,
2) preparation of beer yeast extract: beer yeast slurry is sifted out to remove visible impurity in yeast paste, yeast paste after removal mud impurity and water are mixed by weight the ratio of 1:1-3, agitator treating, centrifugal dehydration, with the debitterize deodorization, the yeast paste that obtains is added water to stir, adjust pH is 5.5-6.0, and add its quality 1%-2% cosolvent in above-mentioned yeast suspension, then be warming up to 50 ℃-55 ℃, be incubated 8-10 hour and carry out yeast autolysis, after self-dissolving is completed, its temperature is elevated to 90-95 ℃ fast, and 10-15 minute enzyme that goes out of maintenance, then carry out reduced pressure concentration, it is concentrated into the solid quality percentage composition is 30%-35%, standby,
3) preparation of compound seasoner: after fish-bone mud, beer yeast extract and the allotment of other auxiliary materials are mixed homogeneous, be placed in reaction ax and carry out thermal response, namely get fish-bone beer yeast extract compound seasoner.
The described temperature that aggregate is placed in the pressure cooker boiling of step 1) is 121 ℃-125 ℃, digestion time 30-40 minute.
The described protease of step 1) is alkali protease.
Step 2) temperature of described washing yeast water is 5 ℃-10 ℃.
Step 2) the described cosolvent sodium chloride solution that is 2%-3%.
Step 2) described self-dissolving heating-up time should be controlled at 40-60 minute.
The described thermal rection condition temperature of step 3) is 100 ℃-125 ℃, and the time is 50-120 minute.
Fish-bone provided by the invention and beer yeast extract compound seasoner and preparation method thereof, take full advantage of the mineral matter elements such as the protein that is rich in fish-bone and calcium, phosphorus, be 135-233g/kg, phosphorus 81-113g/kg as calcium content in all kinds of fish-bones, its ratio is approaching with the calcium phosphorus in becoming the human organism, often edible fish-bone can prevent osteoporosis, helps teenager's health to grow up and middle-aged and old health cares; Contain the nutriments such as rich in protein, amino acid, vitamin, nucleic acid due to yeast, very easily digest and assimilate for human body, yeast has had the function of nutrition and seasoning concurrently, the present invention utilizes brewery's waste yeast to be raw material, obtain yeast extract by extraction, the flavour nucleotide that utilization wherein is rich in and glutamic acid etc., this just makes yeast extract that strong meat delicate flavour is arranged, also have unique pure savoury and unique function of sheltering peculiar smell, make flavoring have buffering tart flavour, remove bitter taste, shield saline taste and foreign odor function.
To sum up, the present invention solves in the processing of aquatic products process does not have the rationally problem of utilization to fish head, fish-bone, promoted the added value of fish offal material, improved the comprehensive utilization ratio of fresh-water fishes, the fish-bone that makes and beer yeast extract compound seasoner nutrition are abundant, tasty mouthfeel, unique flavor, functional strong.
The specific embodiment
Fish-bone is clay standby: choose fish head or fish-bone as the aggregate of preparation fish-bone mud, aggregate is minced puts into that mass percent concentration is that the sodium bicarbonate solution of 2-4% soaks, extravasated blood on aggregate is removed in rinsing, aponeurosis (aponeuroses), dirt etc., after draining, add the cooking wine of the 1%-3% of aggregate bone weight, the vinegar of 1%-3%, mix thoroughly, aggregate and water are placed in pressure cooker by weight the ratio of 2-2.5:1 carry out the crisp bone of high temperature in the mode of boiling, in pressure cooker, the temperature of boiling is 121 ℃-125 ℃, digestion time 30-40 minute; Aggregate after boiling is pulverized, sieved through pulverizer, aggregate after pulverizing and sieving and fish-bone soup are put into enzymatic vessel in the lump, transfer pH8.5-pH9.0, then the 0.03%-0.05% that presses aggregate quality adds alkali protease, 45 ℃-55 ℃ insulations 4-8 hour, makes the aggregate hydrolysis, after hydrolysis is completed, its temperature is elevated to 90-95 ℃, and keeps the 10-15 minute enzyme that goes out, standby.
the preparation of beer yeast extract: beer yeast slurry is sifted out to remove visible impurity in yeast paste, yeast paste after removal mud impurity and water are mixed by weight the ratio of 1:1-3, agitator treating, the temperature of washing yeast water is 5 ℃-10 ℃, centrifugal dehydration, with the debitterize deodorization, the yeast paste that obtains is added water to stir, adjust pH is 5.5-6.0, and to add its quality 1%-2% concentration in the above-mentioned yeast suspension be that the sodium chloride solution of 2%-3% is made cosolvent, then be warming up to 50 ℃-55 ℃ in 40-60 minute, be incubated 8-10 hour and carry out yeast autolysis, after self-dissolving is completed, its temperature is elevated to 90-95 ℃ fast, and 10-15 minute enzyme that goes out of maintenance, then carry out reduced pressure concentration, it is concentrated into the solid quality percentage composition is 30%-35%, standby.
Fish-bone and the preparation of beer yeast extract compound seasoner:
Flavoring proportioning one: fish-bone mud 30Kg, beer yeast extract 30 Kg, maltodextrin 8 Kg, salt 3 Kg, white sugar 3 Kg, 1 Kg that makes soy sauce, chilli powder 0.5 Kg, sodium carboxymethylcellulose 0.2 Kg, ginger powder 0.1 Kg, five-spice powder 0.1 Kg, water 24 Kg.
Flavoring proportioning two: fish-bone mud 40 Kg, beer yeast extract 35 Kg, maltodextrin 10 Kg, salt 5 Kg, white sugar 5 Kg, 3 Kg that make soy sauce, chilli powder 2 Kg, sodium carboxymethylcellulose 0.4 Kg, ginger powder 0.5 Kg, five-spice powder 0.5 Kg, water 18Kg.
Flavoring proportioning three: fish-bone mud 35 Kg, beer yeast extract 32 Kg, maltodextrin 9Kg, salt 4 Kg, white sugar 4 Kg, 2 Kg that make soy sauce, chilli powder 1 Kg, sodium carboxymethylcellulose 0.3 Kg, ginger powder 0.3 Kg, five-spice powder 0.4 Kg, water 12 Kg.
By said ratio, after fish-bone mud, beer yeast extract and the allotment of other auxiliary materials are mixed homogeneous, be placed in reaction ax and carry out thermal response, namely get fish-bone beer yeast extract compound seasoner.The thermal rection condition temperature is 100 ℃-125 ℃, and the time is 50-120 minute.
Claims (7)
1. a fish-bone and beer yeast extract compound seasoner, it is characterized in that: in flavoring, each component is counted with weight portion: fish-bone mud 30-40, beer yeast extract 30-35, maltodextrin 8-10, salt 3-5, white sugar 3-5, the 1-3 that makes soy sauce, chilli powder 0.5-2, sodium carboxymethylcellulose 0.2-0.4, ginger powder 0.1-0.5, five-spice powder 0.1-0.5, water 12-24, and the preparation of flavoring comprises the following steps:
1) preparation of fish-bone mud: choose fish head or fish-bone as the aggregate of preparation fish-bone mud, aggregate is minced put into sodium bicarbonate solution and soak, the extravasated blood on aggregate is removed in rinsing, aponeurosis (aponeuroses), dirt, after draining, the cooking wine that adds the 1%-3% of aggregate weight, the vinegar of 1%-3%, mix thoroughly, aggregate and water are placed in pressure cooker by weight the ratio of 2-2.5:1 carry out the crisp bone of high temperature in the mode of boiling, aggregate after boiling is pulverized through pulverizer, sieve, aggregate after pulverizing and sieving and fish-bone soup are put into enzymatic vessel in the lump, transfer pH8.5-pH9.0, then the 0.03%-0.05% that presses aggregate quality adds protease, 45 ℃-55 ℃ insulations 4-8 hour, make the aggregate hydrolysis, after hydrolysis is completed, its temperature is elevated to 90-95 ℃, and 10-15 minute enzyme that goes out of maintenance, standby,
2) preparation of beer yeast extract: beer yeast slurry is sifted out to remove visible impurity in yeast paste, yeast paste after removal impurity and water are mixed by weight the ratio of 1:1-3, agitator treating, centrifugal dehydration, with the debitterize deodorization, the yeast paste that obtains is added water to stir, adjust pH is 5.5-6.0, and add the cosolvent of its quality 1%-2% in the above-mentioned yeast suspension, then be warming up to 50 ℃-55 ℃, be incubated 8-10 hour and carry out yeast autolysis, after self-dissolving is completed, its temperature is elevated to 90-95 ℃ fast, and 10-15 minute enzyme that goes out of maintenance, then carry out reduced pressure concentration, it is concentrated into the solid quality percentage composition is 30%-35%, standby,
3) preparation of compound seasoner: after fish-bone mud, beer yeast extract and the allotment of other auxiliary materials are mixed homogeneous, be placed in reactor and carry out thermal response, namely get fish-bone beer yeast extract compound seasoner.
2. fish-bone according to claim 1 and beer yeast extract compound seasoner is characterized in that: the described temperature that aggregate is placed in the pressure cooker boiling of step 1) is 121 ℃-125 ℃, digestion time 30-40 minute.
3. fish-bone according to claim 1 and beer yeast extract compound seasoner, it is characterized in that: the described protease of step 1) is alkali protease.
4. fish-bone according to claim 1 and beer yeast extract compound seasoner, is characterized in that: step 2) temperature of described washing yeast water is 5 ℃-10 ℃.
5. fish-bone according to claim 1 and beer yeast extract compound seasoner, is characterized in that: step 2) described cosolvent is the sodium chloride solution of 2%-3%.
6. fish-bone according to claim 1 and beer yeast extract compound seasoner, is characterized in that: step 2) the described self-dissolving heating-up time should be controlled at 40-60 minute.
7. fish-bone according to claim 1 and beer yeast extract compound seasoner, it is characterized in that: the described thermal rection condition temperature of step 3) is 100 ℃-125 ℃, and the time is 50-120 minute.
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| CN102860485B (en) * | 2012-09-14 | 2013-10-30 | 日照昌华海产食品有限公司 | Extraction method of hypoallergenic fish chondroitin |
| CN108450894A (en) * | 2018-02-09 | 2018-08-28 | 大连工业大学 | Rainbow trout fish-bone digests the preparation method of lotion seasoning |
| CN109567119A (en) * | 2018-11-20 | 2019-04-05 | 安徽强旺调味食品有限公司 | Compound seasoner suitable for quick-frozen prefabricated aquatic products |
| 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 |
| CN115005418B (en) * | 2022-05-18 | 2023-11-07 | 北京工商大学 | Fish flavor essence and preparation method thereof |
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| JPS58111660A (en) * | 1981-12-24 | 1983-07-02 | Yonemi Tanaka | Preparation of brewed seasoning |
| KR100998659B1 (en) * | 2007-11-20 | 2010-12-07 | 대상 주식회사 | Fish Frame Extract And Method For Manufacturing The Same |
| KR100934019B1 (en) * | 2007-12-07 | 2009-12-28 | 한국식품연구원 | Manufacturing method of softened fish meat processed fish |
| CN101665818A (en) * | 2009-09-05 | 2010-03-10 | 泰祥集团技术开发有限公司 | Preparation method of fish head polypeptides |
| CN102150811A (en) * | 2011-01-24 | 2011-08-17 | 珠海市昌味生物科技有限公司 | Yeast seasoning and manufacturing method thereof |
| CN102132902A (en) * | 2011-03-25 | 2011-07-27 | 三峡大学 | Process for producing flavour dried soft fish containing fishbone peptide |
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