CN108208743B - Seasoning for fish sauce and preparation method thereof - Google Patents
Seasoning for fish sauce and preparation method thereof Download PDFInfo
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- CN108208743B CN108208743B CN201711476721.XA CN201711476721A CN108208743B CN 108208743 B CN108208743 B CN 108208743B CN 201711476721 A CN201711476721 A CN 201711476721A CN 108208743 B CN108208743 B CN 108208743B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to a seasoning for fish sauce and a preparation method thereof; the composite material comprises the following raw materials in parts by weight: 1-6 parts of yeast extract, 0.5-1.5 parts of acid protease, 0.1-0.5 part of 5' -flavor nucleotide disodium (I + G), 5-15 parts of sodium salt, 2-7 parts of amino acid A and 0.5-2 parts of amino acid B, wherein the raw materials are subjected to Maillard reaction, Strecker degradation reaction and caramelization reaction in a thermal reaction environment to form a flavoring with unique flavor, and when the flavoring is added into fish sauce, hoisin sauce and other seasonings, the original fishy smell of the product can be effectively reduced, and the edible flavor of the product is improved.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a seasoning for fish sauce and a preparation method thereof.
Background
The fish sauce is one of common seasonings, is rich in nutrition, can inhibit fishy smell and improve freshness, is commonly used for cooking fresh meat foods, and is widely applied to Mincai, Chaozhou vegetable and southeast Asia cuisine. The fish sauce is mainly produced by taking fish as a raw material and fermenting and degrading the fish, and the product inevitably has the problems of peculiar fishy smell and the like of seafood products, high salinity and the like, so that consumers are prohibited. Therefore, how to improve the taste of the fish gravy so as to be accepted by more consumers is a technical problem which needs to be solved in the field.
Disclosure of Invention
The invention aims to provide a seasoning for fish sauce, which has good fishy smell removing effect and can improve the flavor of seafood seasonings such as fish sauce and the like.
In order to achieve the purpose, the invention adopts the technical scheme that: a seasoning for fish sauce comprises the following raw materials in parts by weight: 1-6 parts of yeast extract, 0.5-1.5 parts of acid protease, 0.1-0.5 part of 5' -flavor nucleotide disodium (I + G), 5-15 parts of sodium salt, 2-7 parts of amino acid A and 0.5-2 parts of amino acid B.
In the technical scheme, amino acid A, amino acid B, 5' -flavor nucleotide disodium (I + G), flavor peptides and other substances generate synergistic action, and the obtained seasoning can effectively reduce the fishy smell of seafood seasonings such as fish sauce and the like and improve the edible flavor of the seafood seasonings.
Another object of the present invention is to provide a method for preparing the seasoning for fish sauce as described above, comprising the steps of: diluting the yeast extract with water, adding acidic protease, adjusting pH of the feed liquid to 2-4 with acidic pH regulator, and reacting at 55-60 deg.C for 1-2 h; then adding 5' -flavor nucleotide disodium (I + G), sodium salt, amino acid A and amino acid B, adjusting the pH of the material liquid to 7.5-8.5 by using an alkaline pH regulator, heating, reacting at 90-95 ℃ for 0.2-1.5 h, and concentrating until the concentration of the material liquid is 20-40% (w/v) to obtain the seasoning.
The beneficial effects of the above technical scheme are that: under the temperature of 90-95 ℃, the raw materials are subjected to Maillard reaction, Strecker degradation reaction and caramelization reaction in a thermal reaction environment to form a seasoning with unique flavor, and when the seasoning is added into seasonings such as fish sauce, hoisin sauce and the like, the original fishy smell of the product can be effectively reduced, and the edible flavor of the product is improved.
Detailed Description
The invention is further disclosed below by means of 5 examples.
Example 1: preparation of seasoning for fish sauce
Diluting 4 parts of yeast extract with water until the concentration of the diluent is 10-15% (w/v), adding 0.8 part of acid protease, adjusting the pH of the feed liquid to 2-4 by using food-grade hydrochloric acid, and reacting at 60 ℃ for 2 h; then adding 0.3 part of 5' -flavor nucleotide disodium (I + G), 10 parts of sodium salt, 4 parts of L-alanine, 1 part of valine and 0.5 part of glycine, adjusting the pH of the feed liquid to 8.0 by using food-grade sodium hydroxide, reacting for 1.5h at 95 ℃, and concentrating until the concentration of the feed liquid is 30% (w/v) to obtain the seasoning.
Sensory evaluation method: adding the obtained flavoring agent into fish sauce product at a ratio of 0.5% (w/v), stirring, and performing sensory evaluation. And the sensory evaluation adopts a scoring system (a complete system), the overall flavor of the fish sauce sample is mainly divided into sour, sweet, bitter and astringent, spicy, salty, delicate and fishy, and the higher the score is, the stronger the feeling of the item is. Grading standard: weak: 0-3 min; the method has the following advantages: 4-6 min; strong: 7-10 minutes. Inviting 6 persons to perform sensory evaluation on the flavor of the fish gravy, collecting a scoring table of an evaluator after all evaluations are finished, averaging each index, and performing statistical analysis, wherein the result is shown in table 1.
Table 1: sensory evaluation result of fish sauce
The results show that: after the liquid seasoning produced by the method of the embodiment is added into the fish sauce, compared with the fish sauce without the liquid seasoning, the fishy smell score of the fish sauce product is obviously reduced, and the sweet taste and the umami taste score are improved, which shows that the addition of the liquid seasoning effectively regulates the flavor quality of the fish sauce and covers the fishy smell.
Example 2: preparation of seasoning for fish sauce
Diluting 2 parts of yeast extract with water until the concentration of the diluent is 10-15% (w/v), adding 0.5 part of acid protease, adjusting the pH of the feed liquid to 2-4 by using food-grade hydrochloric acid, and reacting at 60 ℃ for 2 h; then adding 0.3 part of 5' -flavor nucleotide disodium (I + G), 10 parts of sodium salt, 4 parts of L-alanine, 1 part of valine and 0.5 part of glycine, adjusting the pH of the feed liquid to 8.0 by using food-grade sodium hydroxide, reacting for 1.5h at 95 ℃, and concentrating until the concentration of the feed liquid is 30% (w/v) to obtain the seasoning.
Sensory evaluation method: adding the obtained flavoring agent into fish sauce product at a ratio of 0.5% (w/v), stirring, and performing sensory evaluation. And the sensory evaluation adopts a scoring system (a complete system), the overall flavor of the fish sauce sample is mainly divided into sour, sweet, bitter and astringent, spicy, salty, delicate and fishy, and the higher the score is, the stronger the feeling of the item is. Grading standard: weak: 0-3 min; the method has the following advantages: 4-6 min; strong: 7-10 minutes. Inviting 6 persons to perform sensory evaluation on the flavor of the fish gravy, collecting a scoring table of an evaluator after all evaluations are finished, averaging each index, and performing statistical analysis, wherein the result is shown in table 2.
Table 2: sensory evaluation result of fish sauce
The results show that: after the liquid seasoning produced by the method of the embodiment is added into the fish sauce, compared with the fish sauce without the liquid seasoning, the fishy smell score of the fish sauce product is obviously reduced, and the sweet taste and the umami taste score are improved, which shows that the addition of the liquid seasoning effectively regulates the flavor quality of the fish sauce and covers the fishy smell.
Example 3: preparation of seasoning for fish sauce
Diluting 4 parts of yeast extract with water until the concentration of the diluent is 10-15% (w/v), adding 0.8 part of acid protease, adjusting the pH of the feed liquid to 2-4 by using food-grade phosphoric acid, and reacting at 55 ℃ for 2 h; then adding 0.3 part of 5' -flavor nucleotide disodium (I + G), 10 parts of sodium salt, 4 parts of L-alanine, 1 part of valine and 0.5 part of glycine, adjusting the pH of the feed liquid to 8.0 by using food-grade sodium hydroxide, reacting for 1.5h at 95 ℃, and concentrating until the concentration of the feed liquid is 40% (w/v) to obtain the seasoning.
Table 3: sensory evaluation result of fish sauce
The results show that: after the liquid seasoning produced by the method of the embodiment is added into the fish sauce, compared with the fish sauce without the liquid seasoning, the fishy smell score of the fish sauce product is obviously reduced, and the sweet taste and the umami taste score are improved, which shows that the addition of the liquid seasoning effectively regulates the flavor quality of the fish sauce and covers the fishy smell.
Example 4: preparation of seasoning for fish sauce
Diluting 4 parts of yeast extract with water until the concentration of the diluent is 10-15% (w/v), adding 0.8 part of acid protease, adjusting the pH of the feed liquid to 2-4 by using food-grade acetic acid, and reacting at 55 ℃ for 2 h; then adding 0.3 part of 5' -flavor nucleotide disodium (I + G), 10 parts of sodium salt, 4 parts of L-alanine, 1 part of valine and 0.5 part of glycine, adjusting the pH of the feed liquid to 7.5 by using food-grade sodium carbonate, then reacting for 1h at 95 ℃, and concentrating until the concentration of the feed liquid is 30% (w/v) to obtain the seasoning.
Table 4: sensory evaluation result of fish sauce
The results show that: after the liquid seasoning produced by the method of the embodiment is added into the fish sauce, compared with the fish sauce without the liquid seasoning, the fishy smell score of the fish sauce product is obviously reduced, and the sweet taste and the umami taste score are improved, which shows that the addition of the liquid seasoning effectively regulates the flavor quality of the fish sauce and covers the fishy smell.
Example 5: preparation of seasoning for fish sauce
Diluting 2 parts of yeast extract with water until the concentration of the diluent is 10-15% (w/v), adding 1.0 part of acid protease, adjusting the pH of the feed liquid to 2-4 by using food-grade acetic acid, and reacting at 60 ℃ for 1.5 h; then adding 0.2 part of 5' -flavor nucleotide disodium (I + G), 10 parts of sodium salt, 4 parts of L-alanine, 1 part of valine and 0.5 part of glycine, adjusting the pH of the material liquid to 8.0 by using food-grade sodium citrate, then reacting for 1.0h at 95 ℃, and concentrating until the concentration of the material liquid is 20% (w/v) to obtain the seasoning.
Table 5: sensory evaluation result of fish sauce
The results show that: after the liquid seasoning produced by the method of the embodiment is added into the fish sauce, compared with the fish sauce without the liquid seasoning, the fishy smell score of the fish sauce product is obviously reduced, and the sweet taste and the umami taste score are improved, which shows that the addition of the liquid seasoning effectively regulates the flavor quality of the fish sauce and covers the fishy smell.
Claims (7)
1. The seasoning for fish sauce is characterized by comprising the following raw materials in parts by weight: 1-6 parts of yeast extract, 0.5-1.5 parts of acid protease, 0.1-0.5 part of 5' -flavor nucleotide disodium (I + G), 5-15 parts of sodium salt, 2-7 parts of amino acid A and 0.5-2 parts of amino acid B, wherein the preparation steps of the seasoning are as follows: diluting the yeast extract with water, adding acidic protease, adjusting pH of the feed liquid to 2-4 with acidic pH regulator, and reacting at 55-60 deg.C for 1-2 h; then adding 5' -flavor nucleotide disodium (I + G), sodium salt, amino acid A and amino acid B, adjusting the pH of the material liquid to 7.5-8.5 by using an alkaline pH regulator, heating, reacting at 90-95 ℃ for 0.2-1.5 h, and concentrating until the concentration of the material liquid is 20-40% (w/v) to obtain the seasoning;
the amino acid A is L-alanine or DL-alanine;
the amino acid B is formed by mixing any two of proline, valine, glycine, leucine, lysine, aspartic acid and serine in any proportion.
2. The seasoning for fish sauce as claimed in claim 1, which comprises the following raw materials in parts by mass: 2-5 parts of yeast extract, 0.6-1.0 part of acid protease, 0.2-0.3 part of 5' -flavor nucleotide disodium (I + G), 8-12 parts of sodium salt, 3-5 parts of amino acid A and 0.5-1.5 parts of amino acid B.
3. The seasoning for fish sauce as claimed in claim 1, which comprises the following raw materials in parts by mass: 4 parts of yeast extract, 0.8 part of acid protease, 0.3 part of 5' -flavor nucleotide disodium (I + G), 10 parts of sodium salt, 4 parts of amino acid A and 1 part of amino acid B.
4. Seasoning for fish sauce as claimed in claim 1, characterized in that the salt content of the sodium salt is 60-80%.
5. A method of preparing a seasoning for fish sauce as claimed in any one of claims 1 to 4, characterized by the steps of: diluting the yeast extract with water, adding acidic protease, adjusting pH of the feed liquid to 2-4 with acidic pH regulator, and reacting at 55-60 deg.C for 1-2 h; then adding 5' -flavor nucleotide disodium (I + G), sodium salt, amino acid A and amino acid B, adjusting the pH of the material liquid to 7.5-8.5 by using an alkaline pH regulator, heating, reacting at 90-95 ℃ for 0.2-1.5 h, and concentrating until the concentration of the material liquid is 20-40% (w/v) to obtain the seasoning.
6. The method of preparing a seasoning for fish sauce as set forth in claim 5, wherein the concentration of the diluted yeast extract is 10 to 15% (w/v).
7. The method of claim 5, wherein the acidic pH regulator is one of food grade hydrochloric acid, phosphoric acid and acetic acid, and the alkaline pH regulator is one of sodium hydroxide, sodium citrate and sodium carbonate.
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| CN201711476721.XA CN108208743B (en) | 2017-12-29 | 2017-12-29 | Seasoning for fish sauce and preparation method thereof |
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| CN201711476721.XA CN108208743B (en) | 2017-12-29 | 2017-12-29 | Seasoning for fish sauce and preparation method thereof |
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| CN106690226A (en) * | 2016-12-26 | 2017-05-24 | 渤海大学 | Low-salt shrimp oil prepared by utilizing acetes chinesis cooking liquor and preparation method of low-salt shrimp oil |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP3114857B2 (en) * | 1997-03-31 | 2000-12-04 | 日本製紙株式会社 | How to improve the flavor of fish soy sauce |
| JP2001025373A (en) * | 1999-07-15 | 2001-01-30 | Kanegafuchi Chem Ind Co Ltd | Fish sauce seasoning |
| CN101336695B (en) * | 2008-08-01 | 2012-05-09 | 潘大兴 | Seasoning product and preparation method thereof |
| CN101579096A (en) * | 2009-06-10 | 2009-11-18 | 华南农业大学 | Method for producing seasoning by using waste materials from crab meat processing |
| CN101904482B (en) * | 2010-08-16 | 2012-03-21 | 广东兴亿海洋生物工程有限公司 | Natural peptide-rich flavor enhancer and preparation method thereof |
| CN102302132B (en) * | 2011-07-26 | 2013-05-22 | 江苏省农业科学院 | Preparation method of aquatic natural flavoring and product |
| CN104824595B (en) * | 2015-03-24 | 2017-10-27 | 辽宁双增生物工程有限公司 | A kind of utilization clam zymolyte prepares the process of liquid flavoring |
| CN105495509B (en) * | 2015-12-10 | 2018-06-08 | 大连工业大学 | A kind of Undaria pinnatifida Suringar seasoning and its production method |
| CN105707827A (en) * | 2016-03-16 | 2016-06-29 | 淮海工学院 | Preparation method of flathead fish seasoning |
| CN106509703A (en) * | 2016-10-28 | 2017-03-22 | 盐城师范学院 | Production technology of puffer fish roe sauce |
| CN106616841A (en) * | 2016-11-11 | 2017-05-10 | 淮阴工学院 | Preparation method of Corbicula fluminea seasoning |
| CN106690226A (en) * | 2016-12-26 | 2017-05-24 | 渤海大学 | Low-salt shrimp oil prepared by utilizing acetes chinesis cooking liquor and preparation method of low-salt shrimp oil |
| CN107348405A (en) * | 2017-07-11 | 2017-11-17 | 浙江丰宇海洋生物制品有限公司 | A kind of small fish albumen powder product |
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