CN102763824A - Seasoning powder with fish skin serving as raw material and preparation method thereof - Google Patents
Seasoning powder with fish skin serving as raw material and preparation method thereof Download PDFInfo
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- CN102763824A CN102763824A CN2012102870151A CN201210287015A CN102763824A CN 102763824 A CN102763824 A CN 102763824A CN 2012102870151 A CN2012102870151 A CN 2012102870151A CN 201210287015 A CN201210287015 A CN 201210287015A CN 102763824 A CN102763824 A CN 102763824A
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Abstract
The invention discloses a seasoning powder with fish skin serving as a raw material and a preparation method thereof. The method includes that the fish skin which is a fish processing leftover serves as the raw material and the fish skin seasoning powder is prepared by processes of enzymolysis, concentration, allocation and the like. According to the seasoning powder with the fish skin serving as the raw material and the preparation method thereof, high-valued utilization of fish processing by-products is achieved, added values of the fish processing by-products are increased, resource wastes are reduced, applied range of the fish skin in food processing is widened, a novel product of an aquatic product natural seasoning which is abundant in nutrition and delicious in taste is provided for seasoning market, besides, the seasoning powder with the fish skin serving as the raw material and the preparation method thereof have great economic significances and social values for the development of fishery industry and seasoning market of our country.
Description
Technical field
The invention belongs to field of food, relate to disposal from fishery product processing, especially a kind of is the toppings and preparation method thereof of raw material with the fish-skin.
Background technology
Fish are confirmed by numerous mechanisms as the important source of protein.Along with improving constantly of living standards of the people; The fish processing industry also develops growth rapidly, but because eating habit and order requirements, domestic existing processing enterprise is main with the flake products that cures fish; Produced a large amount of processing fents thus, wherein fish-skin is one of them.At present, relatively low to the overall utilization rate of fish-skin, except sub-fraction was used for leather and fur products and collagen, major part was used for feed processing, had seriously reduced the value of product, had caused the great wasting of resources.
In recent years, people are increasing to the demand of natural flavouring.In all kinds of natural flavourings, the aquatic products natural flavouring contains health-care components such as taste compositions such as rich in amino acid, polypeptide, sugar, organic acid, nucleotides and taurine because of it, receive people's favor especially.
Summary of the invention
What the technical problem that the present invention will solve provided a kind of nutritious, delicious flavour is toppings of raw material and preparation method thereof with the fish-skin.
For solving the problems of the technologies described above; The present invention adopts following technical scheme: be the toppings of raw material with the fish-skin, processed by the batching of following weight portion: 25～40 parts of fish-skin concentrates, 35～50 parts of maltodextrins, 5～13 parts of salt, 1.5～5 parts of sodium glutamates, 0.1～0.5 part of I+G, 100～140 parts of pure water; Wherein, the solid content of fish-skin concentrate is 30%～50%.
Batch mixes is stirred, spray-driedly promptly get.
Above-mentioned is the preparation method of the toppings of raw material with the fish-skin, may further comprise the steps:
(1) enzymolysis
The fritter that the fish-skin that cleans up is broken for less than 5cm drops in the agitated reactor, adds entry by fish-skin and quality than 2:1～1:4, is heated to 80～90 ℃ while stirring, makes it dissolving; Regulate the pH value 3～9, add the enzyme preparation of fish-skin weight 0.1%～5% then, 40～60 ℃ of following stirrings made it enzymolysis in 1～5 hour; Enzymolysis liquid is heated to 80～90 ℃, is cooled to normal temperature behind the enzyme 10～120min that goes out, remove by filter residue;
(2) concentrate
The enzymolysis liquid of removing residue is regulated pH value 6～7, less than 90 ℃ down the concentrated solid content that obtains of decompression be 30%～50% fish-skin concentrate;
(3) allotment
Pressing the batching of row weight portion processes: 25～40 parts of fish-skin concentrates, 35～50 parts of maltodextrins, 5～13 parts of salt, 1.5～5 parts of sodium glutamates, 0.1～0.5 part of I+G, 100～140 parts of pure water, batch mixes is stirred, and spray-driedly promptly get.
Skin from tilapia, carp, crucian carp, croaker, pomfret, flat mouth fish mouth fish, eel, mackerel, cod, carp, grass carp, eel, octopus, grouper, catfish, snakehead in one or more of.
Enzyme preparation is papain, bromelain, trypsase or neutral proteinase.
Regulate the HCl solution of pH value employing mass concentration 1% or the NaOH solution of mass concentration 0.5%.
The present invention is with the fish processing fent---fish-skin is a raw material, through enzymolysis, concentrate, operation such as allotment makes the fish-skin toppings, is pale yellow powder, and is soluble in water.The inventor utilizes the albumen enzymatic reaction, is hydrolyzed into little molecule or amino acid to the macro-molecular protein in the fish-skin, and level of residue is few, and yield can reach more than 90%.The fish-skin protein content is very high, thereby toppings are of high nutritive value, and delicate flavour is strong, has the delicate flavour stronger than chicken bouillon product, does not have obvious bitter taste and fishlike smell.The present invention has realized the higher value application to the fish processing byproduct; Improved its added value; Reduced the wasting of resources, also enlarged fish-skin in the Application in Food Processing scope, more flavouring market provides aquatic products natural flavouring new varieties nutritious, delicious flavour.The present invention has bigger economic implications and social value to the development in China's fishery industry and flavouring market.
The specific embodiment
In following examples, regulate the HCl solution of pH value employing mass concentration 1% or the NaOH solution of mass concentration 0.5%.
Embodiment 1 tilapia fishskin toppings
(1) enzymolysis
The fritter that the tilapia fishskin that cleans up is broken for less than 2cm drops in the agitated reactor, adds entry by fish-skin and quality than 2:1, is heated to 80 ℃ while stirring, makes it dissolving; Regulate the pH value 3, add the papain of fish-skin weight 0.1% then, 45 ℃ of following stirrings made it enzymolysis in 1 hour; Enzymolysis liquid is heated to 80 ℃, is cooled to normal temperature behind the enzyme 120min that goes out, remove by filter residue;
(2) concentrate
The enzymolysis liquid of removing residue is regulated pH value 6,60 ℃ down the concentrated solid content that obtains of decompression be 50% fish-skin concentrate;
(3) allotment
Pressing the batching of row weight portion processes: fish-skin concentrate 25Kg, maltodextrin 40Kg, salt 5Kg, sodium glutamate 1.5Kg, I+G 0.15Kg, pure water 110Kg, batch mixes is stirred, and spray-driedly promptly get.
These routine tilapia fishskin toppings are added in fish soup, meat congee or the powder based food with 2～5% ratio, can make product special flavour brighter, mouthfeel is more fragrant, and gives the product sea food flavor, has solved hinterland seafood fan's diet puzzlement.
Embodiment 2 grass carp fish-skin toppings
(1) enzymolysis
The fritter that the grass carp fish-skin that cleans up is broken for less than 1cm drops in the agitated reactor, adds entry by fish-skin and quality than 1:4, is heated to 90 ℃ while stirring, makes it dissolving; Regulate the pH value 9, add the jackfruit protease of fish-skin weight 5% then, 60 ℃ of following stirrings made it enzymolysis in 5 hours; Enzymolysis liquid is heated to 90 ℃, is cooled to normal temperature behind the enzyme 120min that goes out, remove by filter residue;
(2) concentrate
The enzymolysis liquid of removing residue is regulated pH value 7,90 ℃ down the concentrated solid content that obtains of decompression be 45% fish-skin concentrate;
(3) allotment
Pressing the batching of row weight portion processes: fish-skin concentrate 35Kg, maltodextrin 35Kg, salt 6Kg, sodium glutamate 2.5Kg, I+G 0.25Kg, pure water 100Kg, batch mixes is stirred, and spray-driedly promptly get.
With this routine grass carp fish-skin toppings equivalent replacement chicken powder, monosodium glutamate, cooperate other condiments to add in the cold and dressed with sauce type of vegetable and stir, can make the taste of cold vegetable dish in sauce more tasty.
Embodiment 3 common carp skin toppings
(1) enzymolysis
The fritter that the common carp skin that cleans up is broken for less than 3cm drops in the agitated reactor, adds entry by fish-skin and quality than 1:2, is heated to 85 ℃ while stirring, makes it dissolving; Regulate the pH value 6, add the trypsase of fish-skin weight 0.8% then, 50 ℃ of following stirrings made it enzymolysis in 2 hours; Enzymolysis liquid is heated to 85 ℃, is cooled to normal temperature behind the enzyme 30min that goes out, remove by filter residue;
(2) concentrate
The enzymolysis liquid of removing residue is regulated pH value 6.5,90 ℃ down the concentrated solid content that obtains of decompression be 40% fish-skin concentrate;
(3) allotment
Pressing the batching of row weight portion processes: fish-skin concentrate 40Kg, maltodextrin 40Kg, salt 13Kg, sodium glutamate 3Kg, I+G 0.5Kg, pure water 130Kg, batch mixes is stirred, and spray-driedly promptly get.
In the flavoring of instant noodles, add 2～4% routine common carp skin toppings, can make the soup juice of instant noodles more pure and fresh bright fragrant, the sense of " mouth is dry " after reducing greatly to eat.
Example 4? Bullhead fish skin seasoning powder
(1) enzymolysis
The cleaned fish catfish skin broken into pieces of less than 2cm in the reactor, the skin and water ratio of 1:1 by adding water, heated with stirring to 80 ℃, to dissolve; adjust pH 6.8 , then add 2% by weight of skin neutral protease, 45 ℃ was stirred for 1 hour to the hydrolysis; the enzyme solution was heated to 80 ℃, enzyme inactivation 60min, cooled to room temperature, filtered to remove residue;
(2) concentrate
The enzymolysis liquid of removing residue is regulated pH value 7,80 ℃ down the concentrated solid content that obtains of decompression be 35% fish-skin concentrate;
(3) allotment
Pressing the batching of row weight portion processes: fish-skin concentrate 40Kg, maltodextrin 35Kg, salt 8Kg, sodium glutamate 3.5Kg, I+G 0.3Kg, pure water 120Kg, batch mixes is stirred, and spray-driedly promptly get.
The case bullhead fish skin seasoning powder can replace commonly used chicken, MSG, chicken powder used in everyday cooking, such as frying celery process of adding 1% above seasoning powder, can make the dishes taste more delicious, more nutritious.
Claims (6)
1. one kind is the toppings of raw material with the fish-skin, it is characterized in that being processed by the batching of following weight portion: 25～40 parts of fish-skin concentrates, 35～50 parts of maltodextrins, 5～13 parts of salt, 1.5～5 parts of sodium glutamates, 0.1～0.5 part of I+G, 100～140 parts of pure water; Wherein, the solid content of fish-skin concentrate is 30%～50%.
2. according to claim 1 is the toppings of raw material with the fish-skin, it is characterized in that said batch mixes is stirred, and spray-driedly promptly gets.
3. according to claim 1 is the preparation method of the toppings of raw material with the fish-skin, it is characterized in that may further comprise the steps:
(1) enzymolysis
The fritter that the fish-skin that cleans up is broken for less than 5cm drops in the agitated reactor, adds entry by fish-skin and quality than 2:1～1:4, is heated to 80～90 ℃ while stirring, makes it dissolving; Regulate the pH value 3～9, add the enzyme preparation of fish-skin weight 0.1%～5% then, 40～60 ℃ of following stirrings made it enzymolysis in 1～5 hour; Enzymolysis liquid is heated to 80～90 ℃, is cooled to normal temperature behind the enzyme 10～120min that goes out, remove by filter residue;
(2) concentrate
The enzymolysis liquid of removing residue is regulated pH value 6～7, less than 90 ℃ down the concentrated solid content that obtains of decompression be 30%～50% fish-skin concentrate;
(3) allotment
Pressing the batching of row weight portion processes: 25～40 parts of fish-skin concentrates, 35～50 parts of maltodextrins, 5～13 parts of salt, 1.5～5 parts of sodium glutamates, 0.1～0.5 part of I+G, 100～140 parts of pure water, batch mixes is stirred, and spray-driedly promptly get.
4 according to claim 3, wherein the skin as raw material in the preparation of seasoning powder, characterized in that: the skin from tilapia, carp, crucian carp, croaker, pomfret, flat mouth fish, smallmouth fish, eel, mackerel, cod, carp, grass carp, eel, octopus, grouper, catfish, snakehead in one or more.
5. according to claim 3 is the preparation method of the toppings of raw material with the fish-skin, it is characterized in that: said enzyme preparation is papain, bromelain, trypsase or neutral proteinase.
6. according to claim 3 is the preparation method of the toppings of raw material with the fish-skin, it is characterized in that: said adjusting pH value adopts the HCl solution of mass concentration 1% or the NaOH solution of mass concentration 0.5%.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504360A (en) * | 2013-09-12 | 2014-01-15 | 韩山师范学院 | Manufacture method of instant fish skin food rich in micromolecular collagen |
| CN104705703A (en) * | 2015-03-06 | 2015-06-17 | 天峨县平昌生态农业有限公司 | Tuna freeze-dried powder and preparation method thereof |
| 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 |
| CN109998082A (en) * | 2019-05-17 | 2019-07-12 | 福建师范大学闽南科技学院 | Seafood seasoning powder composition and preparation method thereof |
| CN111838629A (en) * | 2020-07-29 | 2020-10-30 | 南北兄弟药业投资有限公司 | Preparation method of fish-flavored seasoning |
| CN111838630A (en) * | 2020-07-29 | 2020-10-30 | 南北兄弟药业投资有限公司 | Seasoning |
| CN113951366A (en) * | 2021-10-26 | 2022-01-21 | 舟山福氏食品科技有限公司 | Processing method for preparing biological enzymolysis protein by using squid leftovers |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504360A (en) * | 2013-09-12 | 2014-01-15 | 韩山师范学院 | Manufacture method of instant fish skin food rich in micromolecular collagen |
| CN104705703A (en) * | 2015-03-06 | 2015-06-17 | 天峨县平昌生态农业有限公司 | Tuna freeze-dried powder and preparation method thereof |
| 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 |
| CN109998082A (en) * | 2019-05-17 | 2019-07-12 | 福建师范大学闽南科技学院 | Seafood seasoning powder composition and preparation method thereof |
| CN111838629A (en) * | 2020-07-29 | 2020-10-30 | 南北兄弟药业投资有限公司 | Preparation method of fish-flavored seasoning |
| CN111838630A (en) * | 2020-07-29 | 2020-10-30 | 南北兄弟药业投资有限公司 | Seasoning |
| CN111838630B (en) * | 2020-07-29 | 2023-04-07 | 南北兄弟药业投资有限公司 | Seasoning |
| CN111838629B (en) * | 2020-07-29 | 2023-04-07 | 南北兄弟药业投资有限公司 | Preparation method of fish-flavor seasoning |
| CN113951366A (en) * | 2021-10-26 | 2022-01-21 | 舟山福氏食品科技有限公司 | Processing method for preparing biological enzymolysis protein by using squid leftovers |
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Application publication date: 20121107 |