CN104305131A

CN104305131A - Method for preparing meat spice by using sleeve-fish skin

Info

Publication number: CN104305131A
Application number: CN201410573716.0A
Authority: CN
Inventors: 李勇; 刘文斌
Original assignee: XI'AN YINGPU BIOLOGICAL TECHNOLOGY Co Ltd
Current assignee: XI'AN YINGPU BIOLOGICAL TECHNOLOGY Co Ltd
Priority date: 2014-10-24
Filing date: 2014-10-24
Publication date: 2015-01-28

Abstract

The invention relates to a method for preparing meat spice by using sleeve-fish skin, belonging to the field of food additives and in particular the field of spices and preparation methods of the spices. The method for preparing meat spice by using sleeve-fish skin comprises the following steps: washing the sleeve-fish skin, draining water and cutting the sleeve-fish skin after water is drained into pieces, placing the obtained pieces at 60 DEG C for 12h for protein denaturation, pulping the pieces after protein denaturation for 2 min in a tissue pounding machine, adding 1.5% of A trypsin into the fish skin pulp for hydrolysis so as to obtain enzymatic hydrolysate of sleeve-fish skin, and adding 0.5% of L-Cysteine hydrochloride, 3% of table salt, 0.5% of vitamin B1, 1.875% of glucose and 0.5% of vitamin C into the hydrolysate for carrying out Maillard reaction, so as to obtain the meat spice. The meat spice prepared by the method provided by the invention is free of fishy taste, has mellow meat flavor, and smells comfortable; the method has the characteristics of simple technology, strong operability and the like, and provides references for comprehensive utilization of the sleeve-fish skin.

Description

Squid skin is utilized to prepare the method for meat flavor aroma

Technical field

The present invention relates to a kind of method utilizing squid skin to prepare meat flavor aroma, belong to food additives especially spices and preparation method thereof field.

Background technology

China is an ocean big country, has the coastline of 18000 kilometers, and fishery resources are extremely abundant.According to FAO fisheries statistics yearbook, China squid year quantity of the catch reaches 23.4 ten thousand tons, account for world's total amount 2,600,000 tons) 9%, but our country is to the utilization of fish and byproduct thereof, especially be also just in the junior stage to the utilization of wherein albumen, the technology content as the squid processing of current China is not very high, and major product has dried squids, Marinated Squid, can and flavouring etc., residue (being mainly calamary head, foot, internal organ, epidermis etc.) after processing accounts for 35%, and wherein skin accounts for 8-13%.Containing abundant amino acid resource in squid skin, its protein content (butt) is about 76%.

At present, the Maillard reaction between amino acid and sugar has promoted the development of Prof. Du Yucang meat flavor aroma greatly.Therefore, a kind of method utilizing discarded object squid skin to prepare without the meat flavor aroma of fishlike smell through Maillard reaction for raw material studying technique simple, workable has obvious economic and social benefit.

Summary of the invention

The discarded object squid skin that utilizes that the present invention aims to provide a kind of technique simple, workable is prepared without the method for the meat flavor aroma of fishlike smell.

The described squid skin that utilizes prepares the method for meat flavor aroma, comprises the following steps:

Cleaned by squid skin, drain away the water and shred, and make protein denaturation in 60 DEG C of placement 12h, then pull an oar 2min in tissue mashing machine, adds 1.5%A trypsin hydrolysis, obtain squid skin enzymatic hydrolysis liquid in fish-skin slurry.In hydrolyzate, add the L-cysteine hydrochloride of 0.5%, the salt of 3%, vitamin B1,1.875% glucose, 0.5% vitamin C of 0.5% carry out Maillard reaction, obtain meat flavor aroma.

Preferably, hydrolysis of the present invention is temperature 45 C, PH6.5, hydrolysis time 4h.

Preferred, Maillard reaction of the present invention is temperature 120 DEG C, PH6.0, reaction time 80min.

The method utilizing squid skin to prepare meat flavor aroma of the present invention, prepared meat flavor aroma is without fishlike smell, and meat-like flavor weight, smells comfortable, and has the features such as technique is simple, workable, for the comprehensive utilization of squid skin provides reference.

Detailed description of the invention

Embodiment one:

Squid skin is cleaned, drains away the water and shred, and make protein denaturation in 60 DEG C of placement 12h, then pull an oar 2min in tissue mashing machine, in fish-skin slurry, add 1.5%A trypsase, at 45 DEG C, PH6.5 Water Under solution 4h, obtain squid skin enzymatic hydrolysis liquid.Add in hydrolyzate the L-cysteine hydrochloride of 0.5%, 3% salt, 0.5% vitamin B1,1.875% glucose, after 0.5% vitamin C in 120 DEG C, carry out Maillard reaction 80min under PH6.0 condition, obtain meat flavor aroma.Prepared meat flavor aroma is without fishlike smell, and meat-like flavor weight, smells comfortable.

Claims

1. utilize squid skin to prepare the method for meat flavor aroma, comprise the following steps:

Cleaned by squid skin, drain away the water and shred, and make protein denaturation in 60 DEG C of placement 12h, then pull an oar 2min in tissue mashing machine, adds 1.5%A trypsin hydrolysis, obtain squid skin enzymatic hydrolysis liquid in fish-skin slurry; In hydrolyzate, add the L-cysteine hydrochloride of 0.5%, the salt of 3%, vitamin B1,1.875% glucose, 0.5% vitamin C of 0.5% carry out Maillard reaction, obtain meat flavor aroma.

2. utilize squid skin to prepare the method for meat flavor aroma as claimed in claim 1, it is characterized in that described hydrolysis is temperature 45 C, PH6.5, hydrolysis time 4h.

3. utilize squid skin to prepare the method for meat flavor aroma as claimed in claim 1, it is characterized in that described Maillard reaction is temperature 120 DEG C, PH6.0, reaction time 80min.