CN105639582A - Seasoning for euphausia superba and preparation method thereof - Google Patents
Seasoning for euphausia superba and preparation method thereof Download PDFInfo
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- CN105639582A CN105639582A CN201511024485.9A CN201511024485A CN105639582A CN 105639582 A CN105639582 A CN 105639582A CN 201511024485 A CN201511024485 A CN 201511024485A CN 105639582 A CN105639582 A CN 105639582A
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Abstract
The invention belongs to the technical field of high-valued utilization of euphausia superba, and relates to seasoning for seafood and a preparation method thereof, in particular to seasoning for the euphausia superba and the preparation method thereof. The preparation method comprises the following steps of: adopting the euphausia superba as a raw material, adding an enzyme preparation for enzyme control and enzymolysis after cleaning, shelling to take out euphausia superba meat and homogenizing, adding salt, flavor disodium nucleotide, ginger powder, caramel colour and hydroxy propyl distarch phosphate according to the proportion after enzyme inactivation, mixing to prepare seasoning liquid, carrying out bottled package, and sterilizing to obtain the liquid seasoning for the seafood. The finished seasoning has the advantages that rich nutrient substances such as protein, amino acid, polyunsaturated fatty acid and astaxanthin and the like in euphausiid are reserved, nutrient elements such as the Omega-3 polyunsaturated fatty acid and the like can be supplemented by frequently eating the seasoning, so that the market prospect is wide.
Description
Technical field
The invention belongs to krill higher value application technical field, it relates to a kind of seafood condiment and making method thereof, it is specifically related to a kind of krill food flavouring and its preparation method.
Background technology
Krill (Euphausiasuperba) is that one is lived in marine site, less than the 0 DEG C free of contamination South Pole for a long time taking plant plankton (algae) as the marine organisms eaten. Krill resource reserve is big, it is estimated that its biomass can reach 1,000,000,000��2,000,000,000 tons, is the important fishing resources biology of class that marine fishery fishes for most potentiality. Krill is nutritious, the nutritive ingredients such as protein, chitin, polyunsaturated fatty acid, mineral element, kephalin, Yelkin TTS, carotenoid are rich in it, but owing to its individuality is little, the active height of autolytic enzyme, easily putrid and deteriorated, it is difficult to make full use of, it is very difficult to circulate channel with fresh goods. At present, the application and development of krill mainly concentrates on shrimp sauce, astaxanthin and chitin aspect, and its protein is mainly used in fishery bait. Therefore, the economic benefit of marine fishing is difficult to be embodied preferably. In krill, EPA and DHA content account for about the 40% of total fatty acid content, higher than general marine fish shrimps.
In modern diet structure, omega-3 polyunsaturated fatty acids is very rare in food. Majority cannot obtain enough omega-3 polyunsaturated fatty acidses from ordinary meal. At present, take the method adding omega-3 polyunsaturated fatty acids in edible oil to increase human body to its intake more. But, edible oil is many, and as oil for cooking, polyunsaturated fatty acid can be damaged by high temperature, and nutritive value is reduced. If directly eaten, greasy feeling is heavier, it is difficult to by most of people is accepted. The soft gel products made of fish oil, vegetables oil on health-product market is more, need to eat every day tens even tens just can reach suitable effect, most of people is difficult to accept, and cost height, and price is expensive, takes trouble, it is difficult to adhere to.
Food flavouring, as a kind of daily life requisite, can increase the look of dish, perfume (or spice), taste, has and regulates food taste, promotes the effects such as appetite. Grease can not only provide delicious mouthfeel as nutritive ingredient important in food flavouring, and most important effect is played in the formation and maintenance to the local flavor of food flavouring.Therefore, develop a kind of functional seasoning being rich in unsaturated fatty acids, it is possible not only to meet the sense organ needs of human consumer, stimulate appetite, and HUMAN HEALTH can also be promoted, will have good Social benefit and economic benefit.
Summary of the invention
Technical problem to be solved by this invention is that to take in omega-3 polyunsaturated fatty acids in people's ordinary meal very few, and is rich in omega-3 polyunsaturated fatty acids in krill, is but difficult to be widely used as food and circulates. For solving the problem, we propose a kind of novel food flavouring and making method thereof being rich in omega-3 polyunsaturated fatty acids that can extract the nutritive substance such as protein, amino acid to greatest extent, for human consumer provides how better selection.
For achieving the above object, the present invention is taking krill, krill meat gruel or euphausia superba powder as raw material, after cleaning, shell and getting meat, homogeneous, add zymin carry out control enzyme enzymolysis, salt, flavour nucleotide two sodium, Rhizoma Zingiberis Recens powder, caramel colour and hydroxypropyl Staragel 90V is proportionally added after the enzyme that goes out, the obtained sauce of allotment, obtains aqueous seafood and increases fresh seasoning after sub-bottle packaging, sterilizing. Finished product food flavouring takes gentle enzymolysis processing mode, remain the nutritive substances such as abundant protein in krill, amino acid, polyunsaturated fatty acid and astaxanthin, often edible, it is possible to supplement the nutritive elements such as omega-3 polyunsaturated fatty acids, there are wide market outlook.
The present invention is concrete by the following technical solutions, described food flavouring adopts krill to be raw material, after cleaning, shell and getting meat, homogeneous, add zymin carry out control enzyme enzymolysis, salt, flavour nucleotide two sodium and Rhizoma Zingiberis Recens powder is proportionally added after the enzyme that goes out, the obtained sauce of allotment, obtains aqueous seafood condiment after sub-bottle packaging, sterilizing.
Prepare the preparation method of above-mentioned krill food flavouring, specifically it be made up of following step:
(1) raw materials pretreatment
A: fresh krill; First krill is carried out go-on-go impurity elimination, rinsing drains or centrifugal except water; Utilizing flesh separator to be shelled by krill and adopt meat, carry out defluorinate according to national patent (201510896296.4) method, colloidal mill carries out homogeneous;
B: freezing shrimp is rotten and processes work in-process: rotten for krill shrimp low temperature is thawed, carries out defluorinate according to national patent (201510896296.4) method;
C: the gruel of defluorinate krill shrimp or shrimp: colloidal mill homogeneous;
D: krill shrimp powder: take a certain amount of krill shrimp powder, add appropriate distilled water, after mixing in 50 DEG C��90 DEG C waters bath with thermostatic control thermal treatment 10min��60min, be down to room temperature for subsequent use.
(2) enzymolysis: take shrimp slurries obtained in step (1), adjust ph to 5.0��8.0, under control temperature 40 DEG C��60 DEG C conditions, add mixing enzyme preparation A200��400U/g according to slurry weight, constant temperature enzymolysis 1��10h, obtained enzymolysis solution;
(3) go out enzyme: go out enzyme by shrimp enzymolysis solution obtained in step (2) heating, obtains the shrimp enzymolysis solution of enzyme-deactivating;
(4) purification is concentrated: is positioned in vacuum concentration equipment by the aforesaid liquid after filtering, carries out vacuum concentration, obtain thick food flavouring;
(5) allocate: the enzymolysis filtered liquid weighing gained in step (4), adds food flavouring in this enzymolysis filtered liquid, dissolve and stir evenly, obtain sauce;
(6) finished product: the sauce that will obtain in step (5), carries out packing by predetermined weight, high-temperature sterilization, namely obtains krill seafood condiment finished product after cooling.
As preferably, in described step (2), mixing enzyme preparation A be Sumizyme MP, flavor protease, animal proteolytic enzyme, papoid, bromeline, neutral protease one or several.
As preferably, in described step (3), enzyme condition of going out carries out process 5��15min for being heated to 80 DEG C��100 DEG C.
As preferably, the condition of vacuum concentration is temperature 60��80 DEG C, vacuum tightness 0.06��0.10Mpa.
As preferably, in described step (5), food flavouring be filtrate weight 1%��20% salt, 0.1%��0.5% flavour nucleotide two sodium, 1%��5% Rhizoma Zingiberis Recens powder, the caramel colour of 0.5%��5%, the hydroxypropyl Staragel 90V of 0.5%��5%.
As preferably, in described step (6), sterilising conditions is sterilizing 10min��40min under 100 DEG C��135 DEG C conditions.
It is an advantage of the current invention that:
(1) product of the present invention has strong natural seafood sense of taste, and fragrance is abundant, and taste is gentle, pure, it is possible to substituting essence series products, freshness value is about the 248% of monosodium glutamate; The similar essence that its trophism in food-processing is chemosynthesis cannot substitute, and can also greatly extend the corresponding processing industry chain of krill simultaneously, have wide market outlook, expanded its Application Areas.
(2) the maximum degree of this product remains the nutritive substances such as abundant protein in krill, amino acid, polyunsaturated fatty acid and astaxanthin, long-term edible, help human body and take in the nutritive substances such as enough polyunsaturated fatty acids, polyunsaturated fatty acid retention rate about 82.4%, EPA and DHA account for about the 40% of total fatty acid content.
(3) the preparation method rational technology of the present invention, flow process is gentle, and process period is short, is applicable to suitability for industrialized production.
Embodiment
For making the object of the embodiment of the present invention, technical scheme and advantage clearly, below the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is the present invention's part embodiment, instead of whole embodiments. Based on the embodiment in the present invention, those of ordinary skill in the art, not making other embodiments all obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1:
A kind of krill food flavouring, employing krill is raw material, after cleaning, shell and getting meat, homogeneous, add zymin carry out control enzyme enzymolysis, salt, flavour nucleotide two sodium and Rhizoma Zingiberis Recens powder is proportionally added after the enzyme that goes out, the obtained sauce of allotment, obtains aqueous seafood condiment after sub-bottle packaging, sterilizing.
Prepare the preparation method of above-mentioned krill food flavouring, specifically it be made up of following step:
(1) raw materials pretreatment
First fresh krill is carried out go-on-go impurity elimination, rinsing drains or centrifugal except water; Utilizing flesh separator to be shelled by krill and adopt meat, carry out defluorinate according to national patent (201510896296.4) method, colloidal mill carries out homogeneous;
(2) enzymolysis: take shrimp slurries obtained in step (1), adjust ph to 6.5, under control temperature 40 DEG C of conditions, mixing enzyme preparation (flavor protease: animal proteolytic enzyme=1:1) 200U/g is added according to slurry weight, constant temperature enzymolysis 8h, obtained enzymolysis solution;
(3) go out enzyme: shrimp enzymolysis solution obtained in step (2) is heated to 100 DEG C and carries out the ferment treatment 5min that goes out, obtain the shrimp enzymolysis solution of enzyme-deactivating;
(4) purification is concentrated: is positioned in vacuum concentration equipment by the aforesaid liquid after filtering, carries out vacuum concentration, obtain thick food flavouring;
(5) allocate: weigh step (4) add in this enzymolysis filtered liquid filtrate weight 2% salt, 0.1% flavour nucleotide two sodium, 1% Rhizoma Zingiberis Recens powder, 0.5% caramel colour, 0.5% hydroxypropyl Staragel 90V, dissolve and stir evenly, obtain sauce;
(6) finished product: the sauce that will obtain in step (5), carries out packing by predetermined weight, in 135 DEG C of sterilization time 20min, namely obtains krill seafood condiment finished product after cooling.
Embodiment 2:
(1) raw materials pretreatment: freezing for defluorinate krill shrimp gruel is thawed, colloidal mill homogeneous;
(2) enzymolysis: taking shrimp slurries obtained in step (1), adjust ph to 7.0, under control temperature 50 DEG C of conditions, adds Sumizyme MP 300U/g according to slurry weight, constant temperature enzymolysis 6h, obtained enzymolysis solution;
(3) go out enzyme: shrimp enzymolysis solution obtained in step (2) is heated to 95 DEG C and carries out the ferment treatment 8min that goes out, obtain the shrimp enzymolysis solution of enzyme-deactivating;
(4) purification is concentrated: is positioned in vacuum concentration equipment by the aforesaid liquid after filtering, carries out vacuum concentration, obtain thick food flavouring;
(5) allocate: the enzymolysis filtered liquid weighing gained in step (4), this enzymolysis filtered liquid adds filtrate weight 5% salt, 0.3% flavour nucleotide two sodium, 2% Rhizoma Zingiberis Recens powder, 1.5% caramel colour, 1.0% hydroxypropyl Staragel 90V, dissolve and stir evenly, obtain sauce;
(6) finished product: the sauce that will obtain in step (5), carries out packing by predetermined weight, in 125 DEG C, sterilization time 30min, namely obtains krill seafood condiment finished product after cooling.
Example 3
(1) raw materials pretreatment: the krill shrimp powder taking certain mass, adds the distilled water of 2 times of quality, after mixing in 80 DEG C of waters bath with thermostatic control thermal treatment 30min, be down to room temperature for subsequent use.
(2) enzymolysis: taking shrimp slurries obtained in step (1), adjust ph to 7.2, under control temperature 60 DEG C of conditions, adds flavor protease 400U/g according to slurry weight, constant temperature enzymolysis 4h, obtained enzymolysis solution;
(3) go out enzyme: shrimp enzymolysis solution obtained in step (2) is heated to 90 DEG C and carries out the ferment treatment 10min that goes out, obtain the shrimp enzymolysis solution of enzyme-deactivating;
(4) purification is concentrated: is positioned in vacuum concentration equipment by the aforesaid liquid after filtering, carries out vacuum concentration, obtain thick food flavouring;
(5) allocate: the enzymolysis filtered liquid weighing gained in step (4), this enzymolysis filtered liquid adds filtrate weight 8% salt, 0.2% flavour nucleotide two sodium, 3% Rhizoma Zingiberis Recens powder, 0.6% caramel colour, 0.8% hydroxypropyl Staragel 90V, dissolve and stir evenly, obtain sauce;
(7) finished product: the sauce that will obtain in step (6), carries out packing by predetermined weight, in 135 DEG C of sterilization time 15min, namely obtains krill seafood condiment finished product after cooling.
Above-described embodiment is only the exemplary explanation of the present invention; embodiments of the present invention are not restricted to the described embodiments, within the spirit and principles in the present invention every, the change done, modification, equivalent replace; all should be the substitute mode of equivalence, it is included within protection scope of the present invention.
Claims (7)
1. a krill food flavouring, it is characterized in that: described food flavouring adopts krill and processed products thereof to be raw material, after cleaning, shell and getting meat, homogeneous, add zymin carry out control enzyme enzymolysis, food flavouring is added after the enzyme that goes out, the obtained sauce of allotment, obtains aqueous seafood condiment after sub-bottle packaging, sterilizing.
2. prepare the preparation method of krill food flavouring as claimed in claim 1 for one kind, it is characterised in that be made up of following step:
(1) raw materials pretreatment
A: fresh krill; First krill is carried out go-on-go impurity elimination, rinsing drains or centrifugal except water; Utilizing flesh separator to be shelled by krill and adopt meat, defluorinate, colloidal mill carries out homogeneous;
B: freezing shrimp is rotten and processes work in-process: rotten for krill shrimp low temperature is thawed, defluorinate;
C: the gruel of defluorinate krill shrimp or shrimp: colloidal mill homogeneous;
D: krill shrimp powder: take a certain amount of krill shrimp powder, add appropriate distilled water, after mixing in 50 DEG C��90 DEG C waters bath with thermostatic control thermal treatment 10min��60min, be down to room temperature for subsequent use.
(2) enzymolysis: take shrimp slurries obtained in step (1), adjust ph to 5.0��8.0, under control temperature 40 DEG C��60 DEG C conditions, add mixing enzyme preparation A200��400U/g according to slurry weight, constant temperature enzymolysis 1��10h, obtained enzymolysis solution;
(3) go out enzyme: go out enzyme by shrimp enzymolysis solution obtained in step (2) heating, obtains the shrimp enzymolysis solution of enzyme-deactivating;
(4) purification is concentrated: is positioned in vacuum concentration equipment by the aforesaid liquid after filtering, carries out vacuum concentration, obtain thick food flavouring;
(5) allocate: the enzymolysis filtered liquid weighing gained in step (4), adds food flavouring in this enzymolysis filtered liquid, dissolve and stir evenly, obtain sauce;
(6) finished product: the sauce that will obtain in step (5), carries out packing by predetermined weight, high-temperature sterilization, namely obtains krill seafood condiment finished product after cooling.
3. the preparation method of krill food flavouring as claimed in claim 2, it is characterised in that: in described step (2), mixing enzyme preparation A is one or more the mixture in Sumizyme MP, flavor protease, animal proteolytic enzyme, papoid, bromeline, neutral protease.
4. the preparation method of krill food flavouring as claimed in claim 2, it is characterised in that: in described step (3), enzyme condition of going out carries out, for being heated to 80 DEG C��100 DEG C, the ferment treatment 5��15min that goes out.
5. the preparation method of krill food flavouring as claimed in claim 2, it is characterised in that: in described step (4), the condition of vacuum concentration is temperature 60��80 DEG C, vacuum tightness 0.06��0.10Mpa.
6. the preparation method of krill food flavouring as claimed in claim 2, it is characterized in that: in described step (5), food flavouring be filtrate weight 1%��20% salt, 0.1%��0.5% flavour nucleotide two sodium, 1%��5% Rhizoma Zingiberis Recens powder, the caramel colour of 0.5%��5%, the hydroxypropyl Staragel 90V of 0.5%��5%.
7. the preparation method of krill food flavouring as claimed in claim 2, it is characterised in that: in described step (6), sterilising conditions is sterilizing 1min��20min under 100 DEG C��135 DEG C conditions.
Priority Applications (1)
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| CN201511024485.9A CN105639582A (en) | 2015-12-30 | 2015-12-30 | Seasoning for euphausia superba and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106136194A (en) * | 2016-06-28 | 2016-11-23 | 天津春发生物科技集团有限公司 | A kind of natural compound freshening seasoning and preparation method thereof |
| CN106666495A (en) * | 2017-01-14 | 2017-05-17 | 哈尔滨伟平科技开发有限公司 | Method for producing shrimp meal |
| CN110506915A (en) * | 2019-09-18 | 2019-11-29 | 大连民族大学 | A kind of krill thick soup treasured and preparation method thereof |
| CN115868611A (en) * | 2022-12-30 | 2023-03-31 | 青岛海洋食品营养与健康创新研究院 | Euphausia superba micro-capsule powder with low fluorine content and high amino nitrogen content and preparation method thereof |
| CN115944066A (en) * | 2022-12-30 | 2023-04-11 | 中国水产有限公司 | Euphausia superba hydrolysate with low fluorine content and high amino nitrogen content and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106136194A (en) * | 2016-06-28 | 2016-11-23 | 天津春发生物科技集团有限公司 | A kind of natural compound freshening seasoning and preparation method thereof |
| CN106666495A (en) * | 2017-01-14 | 2017-05-17 | 哈尔滨伟平科技开发有限公司 | Method for producing shrimp meal |
| CN110506915A (en) * | 2019-09-18 | 2019-11-29 | 大连民族大学 | A kind of krill thick soup treasured and preparation method thereof |
| CN115868611A (en) * | 2022-12-30 | 2023-03-31 | 青岛海洋食品营养与健康创新研究院 | Euphausia superba micro-capsule powder with low fluorine content and high amino nitrogen content and preparation method thereof |
| CN115944066A (en) * | 2022-12-30 | 2023-04-11 | 中国水产有限公司 | Euphausia superba hydrolysate with low fluorine content and high amino nitrogen content and preparation method thereof |
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