CN104824607A - Natural fish seasoning and preparation method thereof - Google Patents

Natural fish seasoning and preparation method thereof Download PDF

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Publication number
CN104824607A
CN104824607A CN201510144296.9A CN201510144296A CN104824607A CN 104824607 A CN104824607 A CN 104824607A CN 201510144296 A CN201510144296 A CN 201510144296A CN 104824607 A CN104824607 A CN 104824607A
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CN
China
Prior art keywords
fish
fishbone soup
fishbone
bone
soup
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201510144296.9A
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Chinese (zh)
Inventor
李广宇
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nan Hu Food Co Ltd Of Yantai City
Original Assignee
Nan Hu Food Co Ltd Of Yantai City
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nan Hu Food Co Ltd Of Yantai City filed Critical Nan Hu Food Co Ltd Of Yantai City
Priority to CN201510144296.9A priority Critical patent/CN104824607A/en
Publication of CN104824607A publication Critical patent/CN104824607A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a natural fish seasoning and a preparation method thereof, waste fishbone as a raw material is crushed, mixed with water, hermetically heated in a high pressure kettle, and decocted into fish bone soup under high pressure, the diluted fish bone soup is added with compound flavor protease for enzymolysis, then fish bone soup enzymolysis liquid is obtained by enzyme deactivation, the fish bone soup enzymolysis liquid is centrifugally concentrated and spray-dried to obtain the natural fish seasoning to achieve the effect of preparation of the natural fish seasoning from the waste fishbone as the raw material and increasing of the waste fishbone by-product economic value. The natural fish seasoning is simple in process, high in product performance, and suitable for industrial production.

Description

A kind of native species flavoring and preparation method thereof
Technical field
The present invention relates to food dressing technical field, espespecially a kind of native species flavoring and preparation method thereof.
Background technology
Rotten and the goods of fish are China's aquatic products processing goods with fastest developing speed, and the rotten and goods total output of annual China fish is up to 1,000,000 tons.In fish gruel processing, the flesh collecting rate of fish is generally 25%-30%, except the fish gill and internal organ, also have an appointment 50% fish head, band meat the position such as fish bony spur, fish scale, fin, fish-skin as byproduct, fish processing byproduct is except abandoning as discarded object or being processed to except low value-added fish meal, feed, and other exploitation are less at present.Research finds, the nutrients such as in fish head, fish-bone and fin, protein content is high, amino acid classes is complete, mineral matter are abundant, Compositional balance, if utilize these discarded objects to take processing native species flavoring, not only solve a difficult problem for processing waste process, reduce environmental pollution, the economic worth of the part byproducts such as fish-bone can also be increased.
Summary of the invention
A kind of native species flavoring of the present invention and preparation method thereof, the discarded fish-bone adopting heating high-pressure to boil pulverizing prepares fishbone soup, compound fertilizer production carries out enzymolysis, enzymolysis liquid to fishbone soup and to dust after centrifugal concentrating dry mode again, realizes preparing native species flavoring with discarded fish-bone for raw material and increasing the object of discarded fish-bone byproduct economic worth.
To achieve these goals, technical solution of the present invention is: with discarded fish-bone for raw material, through pulverizing, add water stirring, in autoclave, airtight heating, high pressure boil fishbone soup, in the fishbone soup of dilution, add compound fertilizer production carry out enzymolysis, then the enzyme that goes out obtains fishbone soup enzymolysis liquid, fishbone soup enzymolysis liquid carries out spraying dry after centrifugal concentrating, obtained powdery native species flavoring, specifically comprises following steps:
1). clean up adopting the discarded fish-bone after meat, after pulverizing in pulverizer, add the water of crushing fish bone mass 1.2 ~ 2.0 times, after abundant stirring, be placed in that autoclave is airtight is heated to 115 DEG C ~ 135 DEG C, high pressure boils 1.5 ~ 3 hours, stops heating and boils, and obtained fishbone soup slowly cools to 45 DEG C ~ 55 DEG C;
2). the acid-base value regulating fishbone soup is PH=5 ~ 7, the compound fertilizer production of fish-bone quality 0.2% ~ 0.8% is added in fishbone soup, dilution fishbone soup 1.5 ~ 2.0 times, enzymolysis is carried out 3 ~ 8 hours in 45 DEG C ~ 55 DEG C under stirring condition, then be warming up to 92 ~ 98 DEG C of insulations to go out enzyme 11 ~ 15 minutes, obtained fishbone soup enzymolysis liquid;
3). fishbone soup enzymolysis liquid centrifugal 10 ~ 20 minutes with 3500r/min, get upper clear supernate, when water content reduces to about 70%, can spraying dry be carried out, obtained powdery native species flavoring.
A kind of native species flavoring of the present invention and preparation method thereof, its feature and advantage are: discarded fish-bone airtight heating in autoclave of pulverizing, steam natural forms high pressure, the rate of enduring out of the protein in fish-bone, free amino acid and monounsaturated fatty acids is significantly improved, fish thick flavor; Adopt compound fertilizer production enzymolysis protein matter peptide chain, compound fertilizer production has the function of endopeptidase and peptide ending enzyme concurrently, the polypeptide chain of protein macromolecule amount can be cut off from centre as endopeptidase, form protein and the peptone of molecular weight, one by one peptide chain enzymolysis can be generated amino acid etc. from the free carboxy termini of protein and peptide or free amine end respectively as peptide ending enzyme, therefore Degree of Enzymatic Hydrolysis is high, and taste is more delicious; Reach with discarded fish-bone for raw material prepares native species flavoring and the effect increasing discarded fish-bone byproduct economic worth.Technique is simple, and properties of product are high, is applicable to suitability for industrialized production.
Detailed description of the invention
Embodiment 1
Clean up adopting the discarded fish-bone double centner after meat, after pulverizing in pulverizer, add the water of crushing fish bone mass 160 kilograms, after abundant stirring, be placed in that autoclave is airtight is heated to 120 DEG C ~ 130 DEG C, high pressure boils 2.5 hours, stops heating and boils, and obtained fishbone soup slowly cools to 48 DEG C ~ 54 DEG C; The acid-base value regulating fishbone soup is PH=5 ~ 7, the compound fertilizer production of fish-bone quality 0.2% ~ 0.8% is added in fishbone soup, dilution fishbone soup 1.7 times, enzymolysis is carried out 8 hours in 45 DEG C ~ 55 DEG C under stirring condition, then be warming up to 94 ~ 98 DEG C of insulations to go out enzyme 11 ~ 15 minutes, obtained fishbone soup enzymolysis liquid; Fishbone soup enzymolysis liquid centrifugal 10 ~ 20 minutes with 3500r/min, get upper clear supernate, when water content reduces to about 70%, spraying dry can be carried out: regulate drying tower import hot air temperature 150 DEG C ~ 170 DEG C, upper clear supernate charging rate is 8 ~ 12 kgs/hr, spraying rotary head speed 10000r/min, obtained powdery native species flavoring.
Embodiment 2
The discarded fish-bone 90 kilograms adopted after meat is cleaned up, after pulverizing in pulverizer, add the water of crushing fish bone mass 180 kilograms, after abundant stirring, be placed in that autoclave is airtight is heated to 125 DEG C ~ 135 DEG C, high pressure boils 1.5 hours, stops heating and boils, and obtained fishbone soup slowly cools to 50 DEG C ~ 55 DEG C; The acid-base value regulating fishbone soup is PH=5 ~ 7, the compound fertilizer production of fish-bone quality 0.2% ~ 0.8% is added in fishbone soup, dilution fishbone soup 1.5 times, enzymolysis is carried out 3 hours in 45 DEG C ~ 55 DEG C under stirring condition, then be warming up to 93 ~ 97 DEG C of insulations to go out enzyme 11 ~ 15 minutes, obtained fishbone soup enzymolysis liquid; Fishbone soup enzymolysis liquid centrifugal 10 ~ 15 minutes with 3500r/min, get upper clear supernate, when water content reduces to about 70%, spraying dry can be carried out: regulate drying tower import hot air temperature 150 DEG C ~ 170 DEG C, upper clear supernate charging rate is 8 ~ 12 kgs/hr, spraying rotary head speed 10000r/min, obtained powdery native species flavoring.
Embodiment 3
The discarded fish-bone 120 kilograms adopted after meat is cleaned up, after pulverizing in pulverizer, add the water of crushing fish bone mass 150 kilograms, after abundant stirring, be placed in that autoclave is airtight is heated to 115 DEG C ~ 125 DEG C, high pressure boils 3 hours, stops heating and boils, and obtained fishbone soup slowly cools to 45 DEG C ~ 52 DEG C; The acid-base value regulating fishbone soup is PH=5 ~ 7, the compound fertilizer production of fish-bone quality 0.2% ~ 0.8% is added in fishbone soup, dilution fishbone soup 2.0 times, enzymolysis is carried out 5 hours in 45 DEG C ~ 55 DEG C under stirring condition, then be warming up to 92 ~ 96 DEG C of insulations to go out enzyme 11 ~ 15 minutes, obtained fishbone soup enzymolysis liquid; Fishbone soup enzymolysis liquid centrifugal 15 ~ 20 minutes with 3000r/min, get upper clear supernate, when water content reduces to about 70%, spraying dry can be carried out: regulate drying tower import hot air temperature 150 DEG C ~ 170 DEG C, upper clear supernate charging rate is 8 ~ 12 kgs/hr, spraying rotary head speed 10000r/min, obtained powdery native species flavoring.
The above; embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under the prerequisite of spirit not departing from the technology of the present invention; the various distortion that this area engineers and technicians make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.

Claims (1)

1. native species flavoring and preparation method thereof, it is characterized in that: described with discarded fish-bone for raw material, through pulverizing, add water stirring, in autoclave, airtight heating, high pressure boil fishbone soup, in the fishbone soup of dilution, add compound fertilizer production carry out enzymolysis, then the enzyme that goes out obtains fishbone soup enzymolysis liquid, fishbone soup enzymolysis liquid carries out spraying dry after centrifugal concentrating, obtained powdery native species flavoring, specifically comprises following steps:
1). clean up adopting the discarded fish-bone after meat, after pulverizing in pulverizer, add the water of crushing fish bone mass 1.2 ~ 2.0 times, after abundant stirring, be placed in that autoclave is airtight is heated to 115 DEG C ~ 135 DEG C, high pressure boils 1.5 ~ 3 hours, stops heating and boils, and obtained fishbone soup slowly cools to 45 DEG C ~ 55 DEG C;
2). the acid-base value regulating fishbone soup is PH=5 ~ 7, the compound fertilizer production of fish-bone quality 0.2% ~ 0.8% is added in fishbone soup, dilution fishbone soup 1.5 ~ 2.0 times, enzymolysis is carried out 3 ~ 8 hours in 45 DEG C ~ 55 DEG C under stirring condition, then be warming up to 92 ~ 98 DEG C of insulations to go out enzyme 11 ~ 15 minutes, obtained fishbone soup enzymolysis liquid;
3). fishbone soup enzymolysis liquid centrifugal 10 ~ 20 minutes with 3500r/min, get upper clear supernate, when water content reduces to about 70%, can spraying dry be carried out, obtained powdery native species flavoring.
CN201510144296.9A 2015-03-31 2015-03-31 Natural fish seasoning and preparation method thereof Pending CN104824607A (en)

Priority Applications (1)

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Application Number Priority Date Filing Date Title
CN201510144296.9A CN104824607A (en) 2015-03-31 2015-03-31 Natural fish seasoning and preparation method thereof

Publications (1)

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CN104824607A true CN104824607A (en) 2015-08-12

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106509770A (en) * 2015-09-09 2017-03-22 伽力森主食产业(江苏)有限公司 Preparation method of bagged enzymolysis fish meat concentrated juice products
CN106942669A (en) * 2017-02-20 2017-07-14 宁夏大学 A kind of anchovy sauce local flavor sauerkraut, the Fish with Chinese Sauerkraut flavoring and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106509770A (en) * 2015-09-09 2017-03-22 伽力森主食产业(江苏)有限公司 Preparation method of bagged enzymolysis fish meat concentrated juice products
CN106942669A (en) * 2017-02-20 2017-07-14 宁夏大学 A kind of anchovy sauce local flavor sauerkraut, the Fish with Chinese Sauerkraut flavoring and preparation method thereof
CN106942669B (en) * 2017-02-20 2020-09-29 宁夏大学 Fish juice-flavored pickled Chinese cabbage, pickled Chinese cabbage fish-flavored seasoning and preparation method thereof

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Application publication date: 20150812