CN106174379A - A kind of preparation method of high calcium fishbone flavouring base material powder - Google Patents
A kind of preparation method of high calcium fishbone flavouring base material powder Download PDFInfo
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- CN106174379A CN106174379A CN201610572318.6A CN201610572318A CN106174379A CN 106174379 A CN106174379 A CN 106174379A CN 201610572318 A CN201610572318 A CN 201610572318A CN 106174379 A CN106174379 A CN 106174379A
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- fishbone
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- high calcium
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Abstract
The invention discloses the preparation method of a kind of high calcium fishbone flavouring base material powder, step is as follows: (1) takes freezing fish fillet, and flowing water thaws, and cleans and removes the surface flesh of fish, smashs to pieces, add the water of 23 times of weight, and homogenate obtains serosity；(2) pH value of regulation serosity is 29,30 60 ° of C of temperature, adds the protease of protein quality 0.1 3% in serosity, and enzymolysis 5 180 min under 50 60 ° of C stirring in water bath, enzymolysis solution inactivates 5 30 min in boiling water bath；(3) by enzymolysis solution centrifugation, upper-layer fat and protein hydrolyzate are removed, as other purposes；(4) centrifugation fishbone dreg is reclaimed, be seasoned boiling；Then filter bone slag makes original washing powder material.The invention have the benefit that raw meat is removed in seasoning boiling, and carry out suitably flavored, be that fishbone base stock powder has more preferable local flavor and mouthfeel；By the method for ball mill pulverizing, significantly reduce the particle diameter of powder, reach that base stock powder Middle nutrition Elements C a of micron level, P etc. are easier to be released and absorb.
Description
Technical field
The present invention relates to marine product deep process technology field, the preparation side of a kind of high calcium fishbone flavouring base material powder
Method.
Background technology
Containing abundant calcareous and trace element in fishbone, the most edible being possible to prevent improves bone health degree, for
It is in the teenager of trophophase and from the point of view of middle-aged and elderly people that skeleton senesces, be all highly profitable place.People are typically fishbone
Dry, pulverize, make Deep-fried meatballs together with meat stuffing, or directly eat after fishbone softening.But, due to what fishbone contained
Collagen fiber and hydroxyapatite constitute hard structure so that the albumen being included in is difficult to separation and Extraction.In recent years
People are extracted collagen peptide and bone calcium etc. in various fish skin, fish scale, but little to the deep processing research report of fishbone.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of high calcium fishbone flavouring base material powder.
The technical scheme is that and be achieved in that: the preparation method of a kind of high calcium fishbone flavouring base material powder, its feature
Being, step is as follows:
(1) taking freezing fish fillet, flowing water thaws, and cleans and removes the surface flesh of fish, pulverizes, add the water of 2-3 times of weight, and homogenate obtains serosity；
(2) pH value of regulation serosity is 2-9, temperature 30-60 ° C, adds the protease of protein quality 0.1-3% in serosity,
Enzymolysis 5-180 min under 50-60 ° of C stirring in water bath, enzymolysis solution inactivates 5-30 min in boiling water bath；
(3) by enzymolysis solution centrifugation, upper-layer fat and protein hydrolyzate are removed, as other purposes；
(4) centrifugation fishbone dreg is reclaimed, be seasoned boiling；Then filter bone slag makes base stock powder.
Further, described compound protease is pepsin, flavor protease, papain, trypsin, neutrality
Single enzyme in protease, alkaline protease, any two kinds and two or more.
Further, in step (4) during seasoning boiling, add cooking wine 10-100 part, Fructus Citri Limoniae juice 10-100 in following ratio
Part, salt 0.1-10 part, by fishbone dreg submergence, brew time 10-20 min removes raw meat.
Further, described in step (4), the preparation method of powder is: the bone slag being filtrated to get dries 20-120 at 80-160 ° of C
min；Smashing obtains base stock powder.
Further, described smashing is to be pulverized by two-stage, first carries out finely divided 60-200 mesh；Then fine powder is carried out
Broken, granularity 100-800 mesh.
Further, described in step (4), the preparation method of powder is: the bone slag being filtrated to get carries out wet grinding mill and is broken to 60-200
Mesh, then carry out being spray-dried or forming particulate base powder through pelletize.
Further, step (4) is added the blend flavourings such as sodium glutamate, Sal and I+G after pulverizing and is seasoned, and adds
Entering amount is 0.1 ~ 3% mass percent, it is ensured that the water content of finished product is at 3-6%.
Further, in step (2), the pH value of regulation serosity is 7, is warming up to 37 ° of C, adds 1wt% protease, at 50-
Enzymolysis 2-3 h under 60 ° of C stirring in water bath, enzymolysis solution inactivates 10-30 min in boiling water bath.
Further, described fish fillet is to appoint in morrhua, Oncorhynchi, rainbow trout, tuna, tilapia, Ctenopharyngodon idellus or Hypophthalmichthys molitrix
The fishbone of what one or more mixing.
The invention have the benefit that raw meat is removed in seasoning boiling, and carry out suitably flavored, be that fishbone base stock powder has preferably
Local flavor and mouthfeel；By the method for ball mill pulverizing, significantly reduce the particle diameter of powder, reach the base stock powder Middle nutrition unit of micron level
Element Ca, P etc. are easier to be released and absorbs.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further explained explanation.
Embodiment 1:
(1) taking freezing fish fillet, flowing water thaws, and cleans and removes the surface flesh of fish, pulverizes, add the water of 3 times of weight, and homogenate obtains serosity；
(2) pH value of regulation serosity is 7,50 ° of C of temperature, adds the neutral protease of protein quality 1% in serosity, at 50 ° of C water
Lower enzymolysis 120 min of bath stirring, enzymolysis solution inactivates 20 min in boiling water bath；
(3) by enzymolysis solution centrifugation, upper-layer fat and protein hydrolyzate are removed, as other purposes；
(4) centrifugation fishbone dreg is reclaimed, be seasoned boiling.Adding cooking wine 50 parts, Fructus Citri Limoniae juice 49 parts, salt 1 part, by fishbone
Slag submergence, brew time 20 min removes raw meat.Then filter bone slag is dried at 150 ° of C；
(5) smashing obtains base stock powder.Adding the blend flavourings such as sodium glutamate, Sal and I+G to be seasoned, addition is 2% matter
Amount percentage ratio, makes original washing powder material, and granularity is about 300 mesh, and water content is 3%.
Embodiment 2:
(1) taking freezing fish fillet, flowing water thaws, and cleans and removes the surface flesh of fish, pulverizes, add the water of 2 times of weight, and homogenate obtains serosity；
(2) pH value of regulation serosity is 8.5,50 ° of C of temperature, adds the alkaline protease of protein quality 1% in serosity, at 50 ° of C
Enzymolysis 120 min under stirring in water bath, enzymolysis solution inactivates 20 min in boiling water bath；
(3) by enzymolysis solution centrifugation, upper-layer fat and protein hydrolyzate are removed, as other purposes；
(4) centrifugation fishbone dreg is reclaimed, be seasoned boiling.Adding cooking wine 49 parts, Fructus Citri Limoniae juice 49 parts, salt 2 parts, by fishbone
Slag submergence, brew time 30 min removes raw meat.Then filter bone slag is dried at 120 ° of C；
(5) smashing obtains base stock powder.Adding the blend flavourings such as sodium glutamate, Sal and I+G to be seasoned, addition is 2% matter
Amount percentage ratio, makes granularity and is about the original washing powder material of 400 mesh, and water content is about 3%.
Embodiment 3:
(1) taking freezing fish fillet, flowing water thaws, and cleans and removes the surface flesh of fish, pulverizes, add the water of 3 times of weight, and homogenate obtains serosity；
(2) pH value of regulation serosity is 7,50 ° of C of temperature, adds the compound protease of protein quality 1% in serosity, at 50 ° of C water
Lower enzymolysis 120 min of bath stirring, enzymolysis solution inactivates 20 min in boiling water bath；
(3) by enzymolysis solution centrifugation, upper-layer fat and protein hydrolyzate are removed, as other purposes；
(4) centrifugation fishbone dreg is reclaimed, be seasoned boiling.Adding cooking wine 60 parts, Fructus Citri Limoniae juice 38 parts, salt 2 parts, by fishbone
Slag submergence, brew time 20 min removes raw meat.Then filter bone slag is dried at 150 ° of C；
(5) smashing obtains base stock powder.Adding the blend flavourings such as sodium glutamate, Sal and I+G to be seasoned, addition is 2% matter
Amount percentage ratio, makes granularity and is about the original washing powder material of 300 mesh, and water content is about 5%.
The above, the only present invention preferably detailed description of the invention, but protection scope of the present invention is not limited thereto,
Any those familiar with the art in the technical scope of present disclosure, according to technical scheme and
Inventive concept equivalent or change in addition, all should contain within protection scope of the present invention.
Claims (9)
1. the preparation method of a high calcium fishbone flavouring base material powder, it is characterised in that step is as follows:
(1) taking freezing fish fillet, flowing water thaws, and cleans and removes the surface flesh of fish, smashs to pieces, add the water of 2-3 times of weight, and homogenate obtains serosity；
(2) pH value of regulation serosity is 2-9, temperature 30-60 ° C, adds the protease of protein quality 0.1-3% in serosity,
Enzymolysis 5-180 min under 50-60 ° of C stirring in water bath, enzymolysis solution inactivates 5-30 min in boiling water bath；
(3) by enzymolysis solution centrifugation, upper-layer fat and protein hydrolyzate are removed, as other purposes；
(4) centrifugation fishbone dreg is reclaimed, be seasoned boiling；Then filter bone slag makes base stock powder.
The preparation method of high calcium fishbone flavouring base material powder the most according to claim 1, it is characterised in that described compound protein
Enzyme be the single enzyme in pepsin, flavor protease, papain, trypsin, neutral protease, alkaline protease,
Any two kinds and two or more.
The preparation method of high calcium fishbone flavouring base material powder the most according to claim 1, it is characterised in that adjust in step (4)
During taste boiling, add cooking wine 10-100 part, Fructus Citri Limoniae juice 10-100 part, salt 0.1-10 part in following ratio, by fishbone dreg submergence, boil
Time 10-20 min processed removes raw meat.
The preparation method of high calcium fishbone flavouring base material powder the most according to claim 1, it is characterised in that institute in step (4)
The preparation method stating powder is: the bone slag being filtrated to get dries 20-120 min at 80-160 ° of C；Smashing obtains base stock powder.
The preparation method of high calcium fishbone flavouring base material powder the most according to claim 4, it is characterised in that described smashing is
Pulverized by two-stage, first carry out finely divided 60-200 mesh；Then carry out pulverizing, granularity 100-800 mesh.
The preparation method of high calcium fishbone flavouring base material powder the most according to claim 1, it is characterised in that institute in step (4)
The preparation method stating powder is: the bone slag being filtrated to get carries out wet grinding mill and is broken to 60-200 mesh, then carries out being spray-dried or passing through making
Particle shape becomes particulate base powder.
The preparation method of high calcium fishbone flavouring base material powder the most according to claim 1, it is characterised in that step (4) is pulverized
Adding the blend flavourings such as sodium glutamate, Sal and I+G afterwards to be seasoned, addition is 0.1 ~ 3% mass percent, it is ensured that
The water content of finished product is at 3-6%.
The preparation method of high calcium fishbone flavouring base material powder the most according to claim 1, it is characterised in that adjust in step (2)
The pH value of joint serosity is 7, is warming up to 37 ° of C, adds 1wt% protease, enzymolysis 2-3 h, enzymolysis solution under 50-60 ° of C stirring in water bath
10-30 min is inactivated in boiling water bath.
The preparation method of high calcium fishbone flavouring base material powder the most according to claim 1, it is characterised in that described fish fillet is
Any one of morrhua, Oncorhynchi, rainbow trout, tuna, tilapia, Ctenopharyngodon idellus or Hypophthalmichthys molitrix or the fishbone of multiple mixing.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610572318.6A CN106174379A (en) | 2016-07-20 | 2016-07-20 | A kind of preparation method of high calcium fishbone flavouring base material powder |
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| CN201610572318.6A CN106174379A (en) | 2016-07-20 | 2016-07-20 | A kind of preparation method of high calcium fishbone flavouring base material powder |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106565A (en) * | 2010-12-29 | 2011-06-29 | 苏洋 | Balls and preparation method thereof |
| CN102669663A (en) * | 2012-05-10 | 2012-09-19 | 湖州珍露生物制品有限公司 | Method for preparing active calcium powder by using teleostean chine |
| CN104432283A (en) * | 2014-11-21 | 2015-03-25 | 山东东方海洋科技股份有限公司 | High-calcium fishbone taste-active peptide nutrient soup base and preparation method thereof |
| CN104687004A (en) * | 2015-02-06 | 2015-06-10 | 泰祥集团孵化器有限公司 | Fishbone hot sauce and production method thereof |
-
2016
- 2016-07-20 CN CN201610572318.6A patent/CN106174379A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106565A (en) * | 2010-12-29 | 2011-06-29 | 苏洋 | Balls and preparation method thereof |
| CN102669663A (en) * | 2012-05-10 | 2012-09-19 | 湖州珍露生物制品有限公司 | Method for preparing active calcium powder by using teleostean chine |
| CN104432283A (en) * | 2014-11-21 | 2015-03-25 | 山东东方海洋科技股份有限公司 | High-calcium fishbone taste-active peptide nutrient soup base and preparation method thereof |
| CN104687004A (en) * | 2015-02-06 | 2015-06-10 | 泰祥集团孵化器有限公司 | Fishbone hot sauce and production method thereof |
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Application publication date: 20161207 |
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