CN108514096A - A method of seafood condiment is prepared based on water extraction and secondary enzymolysis - Google Patents
A method of seafood condiment is prepared based on water extraction and secondary enzymolysis Download PDFInfo
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- CN108514096A CN108514096A CN201810324886.3A CN201810324886A CN108514096A CN 108514096 A CN108514096 A CN 108514096A CN 201810324886 A CN201810324886 A CN 201810324886A CN 108514096 A CN108514096 A CN 108514096A
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- fish
- parts
- bone
- enzymolysis
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- 238000000034 method Methods 0.000 title claims abstract description 58
- 238000003809 water extraction Methods 0.000 title claims abstract description 21
- 235000014102 seafood Nutrition 0.000 title claims abstract description 20
- 235000013409 condiments Nutrition 0.000 title claims abstract description 19
- 239000012141 concentrate Substances 0.000 claims abstract description 74
- 235000014347 soups Nutrition 0.000 claims abstract description 61
- 241000251468 Actinopterygii Species 0.000 claims abstract description 60
- 239000007788 liquid Substances 0.000 claims abstract description 55
- 238000006243 chemical reaction Methods 0.000 claims abstract description 43
- 230000001954 sterilising effect Effects 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 29
- 239000000284 extract Substances 0.000 claims abstract description 23
- 239000006286 aqueous extract Substances 0.000 claims abstract description 20
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 20
- 238000001976 enzyme digestion Methods 0.000 claims abstract description 18
- 235000020995 raw meat Nutrition 0.000 claims abstract description 18
- 238000002360 preparation method Methods 0.000 claims abstract description 17
- 238000001914 filtration Methods 0.000 claims abstract description 16
- 238000005119 centrifugation Methods 0.000 claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 235000019634 flavors Nutrition 0.000 claims abstract description 15
- 239000000428 dust Substances 0.000 claims abstract description 13
- 238000001694 spray drying Methods 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 10
- 239000006227 byproduct Substances 0.000 claims abstract description 9
- 238000000227 grinding Methods 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims description 64
- 108091008146 restriction endonucleases Proteins 0.000 claims description 54
- 230000008901 benefit Effects 0.000 claims description 29
- 239000000463 material Substances 0.000 claims description 28
- 150000003839 salts Chemical class 0.000 claims description 25
- 239000000843 powder Substances 0.000 claims description 24
- 102000004190 Enzymes Human genes 0.000 claims description 21
- 108090000790 Enzymes Proteins 0.000 claims description 21
- 108091005804 Peptidases Proteins 0.000 claims description 18
- 239000004365 Protease Substances 0.000 claims description 18
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 18
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 16
- 239000004223 monosodium glutamate Substances 0.000 claims description 16
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims description 12
- 239000002773 nucleotide Substances 0.000 claims description 12
- 125000003729 nucleotide group Chemical group 0.000 claims description 12
- 238000012856 packing Methods 0.000 claims description 12
- 238000010792 warming Methods 0.000 claims description 12
- 239000007791 liquid phase Substances 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000002893 slag Substances 0.000 claims description 9
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 8
- 229920002774 Maltodextrin Polymers 0.000 claims description 8
- 239000005913 Maltodextrin Substances 0.000 claims description 8
- 241000237509 Patinopecten sp. Species 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 8
- 239000012295 chemical reaction liquid Substances 0.000 claims description 8
- 230000009849 deactivation Effects 0.000 claims description 8
- 239000008157 edible vegetable oil Substances 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 229940035034 maltodextrin Drugs 0.000 claims description 8
- 235000020637 scallop Nutrition 0.000 claims description 8
- 238000000926 separation method Methods 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 230000008719 thickening Effects 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 4
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 4
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 4
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 229940041514 candida albicans extract Drugs 0.000 claims description 4
- 229940093503 ethyl maltol Drugs 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 239000004519 grease Substances 0.000 claims description 4
- 230000035484 reaction time Effects 0.000 claims description 4
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 4
- 229960005055 sodium ascorbate Drugs 0.000 claims description 4
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 4
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000001291 vacuum drying Methods 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 239000012138 yeast extract Substances 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000376 reactant Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 239000011691 vitamin B1 Substances 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 2
- 210000001185 bone marrow Anatomy 0.000 claims description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 2
- 235000019419 proteases Nutrition 0.000 claims 7
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 238000000605 extraction Methods 0.000 abstract description 10
- 239000000047 product Substances 0.000 abstract description 10
- 238000004064 recycling Methods 0.000 abstract description 2
- 229940088598 enzyme Drugs 0.000 description 17
- 238000004806 packaging method and process Methods 0.000 description 11
- 235000019658 bitter taste Nutrition 0.000 description 10
- 238000009835 boiling Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 230000001804 emulsifying effect Effects 0.000 description 4
- 239000012071 phase Substances 0.000 description 4
- 239000007790 solid phase Substances 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000021222 fish soup Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000002781 deodorant agent Substances 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- SQDAZGGFXASXDW-UHFFFAOYSA-N 5-bromo-2-(trifluoromethoxy)pyridine Chemical compound FC(F)(F)OC1=CC=C(Br)C=N1 SQDAZGGFXASXDW-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920001287 Chondroitin sulfate Polymers 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 229940059329 chondroitin sulfate Drugs 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- -1 feed Substances 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides a kind of methods preparing seafood condiment based on water extraction and secondary enzymolysis.The present invention is that the by-products such as the fish-bone that will be generated in fish process are extracted by water, then the method for recycling secondary enzymolysis, obtain Aqueous extracts, primary enzymolysis liquid and secondary enzymatic solution, Aqueous extracts and primary enzymolysis liquid respectively by filtering, centrifugation, concentration, allotment, homogeneous, sterilization and etc. produce that fish-bone concentrates clear soup and fish-bone concentrates plain soup, powdery fish-bone extract can also be produced by spray drying；Secondary enzymatic solution by filtering, centrifugation, concentration, de- bitter raw meat, allotment, Maillard reaction, sterilization and etc. produce fish enzyme digestion reaction object, or produce powdery fish enzyme digestion reaction object by spray drying.Fish-bone after enzymolysis can pass through dry, ultramicro grinding and produce fishbone dust.Technical scheme of the present invention is reasonable, and extraction efficiency is high, and the product special flavour of preparation is good, and application surface is extensive, has achieved the purpose that fish-bone byproduct comprehensive utilization.
Description
Technical field
The invention belongs to food processing technology fields, more particularly to a kind of extracted based on water to prepare seafood tune with secondary enzymolysis
The method of taste substance.
Background technology
Attached meat fish-bone is one of the by-product of fish processing industry, usually accounts for the 10% ~ 15% of fish body weight, and main component includes
Protein, moisture, fat and ash grade.Currently, the level of comprehensive utilization of China's aquatic product enterprise leftover bits and pieces is not high, some enterprises will
Fish-bone is simply processed into the low value-added product such as feed, fertilizer, or even directly abandons and cause environmental pollution.Recent study table
Bright, fish-bone can extract collagen, chondroitin sulfate and produce calcium activated.Also have and process adult fish using modes such as infusion, enzymolysis
The products such as soup, flavouring.
Fish soup is full of nutrition, is a kind of favorite diet of compatriots.The making of soup is substantially that raw material passes through dipping appropriate,
Under the effect of heating, taste compound therein is gradually diffused into medium water, after heating after a period of time, soup and raw material
In taste compound reach relative equilibrium.Traditional stock（Long-used soup）It is the materials such as the fresh miscellaneous meat bone for using a variety of livestock and poultry fishes, tendon class
Material, then the auxiliary material of the related seasoning of addition, stews process through specific, is brewed into soup.Traditional fishbone soup processing method, is to make
With fish-bone, soup is made in infusion mode under conditions of normal pressure or high pressure.Such as patent 201210009862.1 is exactly this used
Kind of mode, but there is also extraction efficiency is low, using it is incomplete the shortcomings of.
It is mainly made corresponding after deodorant, Maillard reaction using zymolysis technique to the research that fish-bone utilizes at present to adjust
Taste product, bitter taste is than heavier after enzymolysis for fish-bone, although have passed through deodorant, Maillard reaction etc., but it is obtained
Flavouring delicate flavour, alcohol savoury are insufficient, limit the application of product.Also research fish-bone produces fish soup by boiling, but fish
The Protein utilization of bone is low, and extraction is not complete enough.
Invention content
The present invention provides a kind of method preparing seafood condiment based on water extraction and secondary enzymolysis, the present invention realizes
The comprehensive utilization of fish-bone improves extraction efficiency, and the product special flavour of preparation is good, and application surface is extensive.
The technical problems to be solved by the invention are realized using technical solution below：
The present invention provides a kind of method preparing seafood condiment based on water extraction and secondary enzymolysis, the preparation method includes
Following steps：
（One）Fish bone material is extracted to obtain aqueous extract and fishbone dreg by water
The attached meat fish-bone of by-product after taking fish to process, by selecting, cleaning, removal fish guts, blood stains simultaneously drain away the water, and break
It is broken, fish bone material is obtained, the water for accounting for 0.5-3 times of the fish bone material weight is added in extractor, quickly stirs, adds institute
Fish bone material is stated, the ginger for accounting for fish bone material weight 0.5%-1% and shallot is then separately added into again, is warming up to 95-120 DEG C, carries
Take 1-6 h；Obtain aqueous extract and fishbone dreg；
（Two）The aqueous extract is further processed
（1）The aqueous extract obtains liquid phase and first time bone slag by centrifuging；
（2）Liquid phase after centrifugation is concentrated in vacuo to obtain the first concentrate by economic benefits and social benefits；
（3）First concentrate obtains fish-bone concentration clear soup and fish-bone concentration plain soup by allotment, homogeneous, sterilization；
Or first concentrate is spray-dried, allocate after obtain powdery fish-bone extract；
（Three）The fishbone dreg is further processed
（1）By above-mentioned steps（One）Obtained fishbone dreg and step（Two）In isolated first time bone slag mixing, to mixing
Water is added in fishbone dreg afterwards, is heated to 50-60 DEG C, day open country protease preparation is added and carries out a Restriction Endonuclease, obtains primary
Restriction Endonuclease liquid；Heat up enzyme deactivation after primary enzymolysis；Centrifugation obtains bone body refuse after a Restriction Endonuclease liquid and primary enzymolysis；
（2）For the processing of a Restriction Endonuclease liquid
A, an obtained Restriction Endonuclease liquid is passed through into the second-order separation, obtains centrifugate and bone body refuse；
B, the centrifugate after centrifugation economic benefits and social benefits are carried out to be concentrated in vacuo to obtain the second concentrate；
C, second concentrate obtains fish-bone concentration clear soup or fish-bone concentration plain soup by allotment, homogeneous, sterilization；
Or second concentrate obtains powdery fish-bone extract after being spray-dried, allocating；
（3）It is further processed for bone body refuse after primary enzymolysis
A, secondary enzymolysis：The bone body refuse obtained after bone body refuse after the primary enzymolysis and a Restriction Endonuclease liquid the second-order separation is mixed
It closes, adds water, be heated to 55-60 DEG C, protease is added and carries out secondary enzymolysis；Heat up enzyme deactivation after secondary enzymolysis；
B, secondary enzymatic solution is centrifuged, and obtains bone body refuse after secondary enzymatic solution and secondary enzymolysis；
C, secondary enzymatic solution is concentrated in vacuo to obtain third concentrate by economic benefits and social benefits；
D, the third concentrate obtains fish enzyme digestion reaction object by de- bitter raw meat, Maillard reaction, allotment, homogeneous, sterilization；
Or third concentrate obtains powdery fish enzyme digestion reaction object by de- bitter raw meat, Maillard reaction, spray drying, allotment；
E, bone body refuse after the secondary enzymolysis is obtained into fishbone dust, using ultra micro through over cleaning, drying using coarse crushing
Crushing obtains ultra micro fishbone dust.
Further：The step（Two）And step（Three）In economic benefits and social benefits be concentrated in vacuo thickening temperature level-one be 75-80
DEG C, two level is 70-75 DEG C；It is 20-35% to be concentrated into soluble solid content.
Further：The condition of Restriction Endonuclease is：It is added into mixed bone body refuse and accounts for fishbone dreg weight
0.5-3 times of water adds the protease preparation for accounting for that enzymolysis material mass fraction is 0.05 ‰ -0.5 ‰, reaction time 0.5-
2 h。
Further：The u/g of the enzyme activity of the protease preparation >=1400.
Further：The condition of the secondary enzymolysis is：It is added into mixed bone body refuse and accounts for 0.5-3 times of its weight
Water, add account for enzymolysis material mass fraction be 1 ‰ -5 ‰ alkali protease, flavor protease, compound protease, neutrality
The time of one or several kinds in protease, secondary enzymolysis is 2-6 h.
Further：The fish-bone concentration clear soup is made by following methods：
（1）Allocate the formula of fish-bone concentration clear soup：40-65 parts of first concentrate or the second concentrate, 8-16 parts of white granulated sugar,
10-15 parts of edible salt, 2-10 parts of monosodium glutamate, 1-4 parts of converted starch, 0.1-0.5 parts of the sapidity nucleotide disodium, dried scallop powder 0.1-0.3
Part, 0.1-0.3 parts of ethylmaltol, 0.1-0.2 parts of sodium ascorbate, in parts by weight；
（2）According to being heated to 90-100 DEG C after formula dispensing allotment, high-pressure homogeneous, reaction is sterilized；
（3）After sterilization, 80-85 DEG C is cooled to, the filtering of -60 mesh of 40 mesh carries out hot packing at 75 DEG C or more to get the fish
Bone concentrates clear soup.
Further：The fish-bone concentration plain soup is made by following methods：
（1）Allocate the formula of fish-bone concentration plain soup：40-65 parts of first concentrate or the second concentrate, 10-15 parts of edible salt, in vain
2-6 parts of granulated sugar, 2-10 parts of monosodium glutamate, 0.2-3 parts of converted starch, 0.1-0.6 parts of the sapidity nucleotide disodium, 0.1-0.5 parts of dried scallop powder,
0.02-0.3 parts of xanthans, 0.1-2 parts of bone-marrow extract, 6-12 parts of grease, 0.1-0.2 parts of emulsifier, 5-22 parts of water, with parts by weight
Meter；
（2）It is heated to 90-100 DEG C after formula dispensing allotment except edible oil, emulsifier, after reaction sterilization, adds edible
Oil and emulsifier are emulsified, and 85-95 DEG C of heating is warming up to；
（3）After sterilization, 80-85 DEG C is cooled to, the filtering of -60 mesh of 40 mesh carries out hot packing at 75 DEG C or more to get the fish
Bone concentrates plain soup.
Further：The powdery fish-bone extract is made by following methods：Feed liquid solid is adjusted using maltodextrin
Amount of substance score is 30%~40%, 60~80 DEG C of feed temperature, 130~160 kg/h of flow, 160~200 DEG C of inlet temperature, goes out
70~80 DEG C of temperature of mouth obtains spraying powder；According to 5~45 parts of spray powder, 30~50 parts of monosodium glutamate, 20~35 parts of salt, white sugar 6
~20 parts, 1~3 part of spice carry out allotment mixing, obtain the powdery fish-bone extract, in parts by weight.
Further：The fish enzyme digestion reaction object is made by following methods：
（1）100 parts of the third concentrate is taken, 10-20 parts of edible salt, 1-5 parts of glucose, salt tolerant Lu Shi yeast 0.05- is added
0.5 part, in parts by weight, the ferment debitterness 10-48 h at 30-40 DEG C；Obtain de- bitter raw meat liquid；
（2）According to de- bitter 93-98 parts of raw meat liquid, 1-5 parts of xylose, 2-4 parts of L-cysteine, vitamin B1 0.2-0.5 parts of allotments
Afterwards, 30-50 min are reacted under the conditions of 105-115 DEG C, obtain Maillard reaction liquid；
（3）According to 45-55 parts of Maillard reaction liquid, 25-35 parts of maltodextrin, 5-8 parts of monosodium glutamate, 5-8 parts of yeast extract, eat
5-7 parts of salt, 0.2-0.5 parts of the sapidity nucleotide disodium, after allocating homogeneous, at 90-95 DEG C, reaction sterilization 30-40 min；
（4）After sterilization, 80-85 DEG C is cooled to, the filtering of -100 mesh of 60 mesh obtains the fish enzyme in 75 DEG C or more hot packings
Solve reactant.
Further：Bone body refuse crosses 60-80 mesh by 55-80 DEG C of vacuum drying using crushing after the secondary enzymolysis
Sieve, obtains fish powder；Using ultramicro grinding to 160-250 mesh, ultra micro fishbone dust is obtained.
Advantages of the present invention and advantageous effects are：The present invention is to by-products such as the fish-bones that is generated in fish process
Object is extracted by water, and the method for then recycling secondary enzymolysis respectively obtains Aqueous extracts, primary and secondary enzymolysis liquid, Aqueous extracts
With primary enzymolysis liquid by filtering, centrifugation, concentration, allotment, homogeneous, sterilization and etc. produce fish-bone and concentrate clear soup and fish-bone and concentrate
Plain soup can also produce powdery fish-bone extract by spray drying；Secondary enzymatic solution is by filtering, centrifugation, concentration, de- hardship
Raw meat, allotment, Maillard reaction, sterilization and etc. produce fish enzyme digestion reaction object, or produce powdery fish enzymolysis by spray drying
Reactant.Fish-bone after enzymolysis can pass through dry, ultramicro grinding and produce fishbone dust, achieve the purpose that comprehensive utilization.
The Restriction Endonuclease of the present invention refers to using specific enzyme preparation（The specifically used ten several enzyme preparations of the present invention, sieve
Optimal type is selected）, it is oriented Restriction Endonuclease using specific amount and specific enzymatic hydrolysis condition, both rationally improves albumen
The utilization rate of matter, and control the degree of hydrolysis of protein, prevents the generation of bitter taste, and product have the flesh of fish delicate flavour and
Alcohol savoury.Cooking liquor and a Restriction Endonuclease liquid can be used in mixed way, and utilization rate improves 1-2 times.
Technical solution of the present invention is reasonable, and extraction efficiency is high, and the product special flavour of preparation is good, and application surface is extensive, has reached fish-bone
The purpose of comprehensive utilization.
Description of the drawings
Fig. 1 is the preparation method flow chart of the present invention that seafood condiment is prepared based on water extraction and secondary enzymolysis.
Specific implementation mode
Technical scheme of the present invention is further described in detail in the following with reference to the drawings and specific embodiments.
Embodiment 1
As shown in Figure 1, it is of the present invention based on water extraction and the secondary enzymolysis method for preparing seafood condiment specifically include with
Lower step：
One, fish bone material is divided into aqueous extract and fishbone dreg by water extraction
The attached meat fish-bone of by-product obtained after fish are processed, by selecting, cleaning, arranging removal fish guts, blood stains and draining
Moisture obtains fish bone material, and weigh 1000 kg, is crushed for use.
The water for accounting for 1 times of the fish bone material weight is added in extractor, quickly stirs, adds the fish bone material,
Then ginger and each 5 kg of shallot are added, is warming up to 100 DEG C, extracts 3 h.Strainer is carried in extractor, obtains aqueous extract
And fishbone dreg.
Two, the aqueous extract is further processed
1, it centrifuges：The aqueous extract isolates oil phase, liquid phase and solid phase by three-phase tube type centrifuge, obtains liquid phase
982 kg, obtained solid phase are first time bone slag, are used for a subsequent Restriction Endonuclease.
2, it concentrates：Liquid phase after centrifugation is concentrated in vacuo by economic benefits and social benefits, and thickening temperature level-one is 75-80 DEG C, two level 70-75
℃；It is concentrated into soluble solid content 25%, obtains 157 kg of the first concentrate.
3, first concentrate obtains fish-bone concentration clear soup and fish-bone by allotment, high-pressure homogeneous, sterilization, packaging step
Concentrate plain soup；
Or first concentrate is spray-dried, is allocated, pack after obtain powdery fish-bone extract.
Three, the fishbone dreg is further processed
1, a Restriction Endonuclease：First time bone slag isolated in fishbone dreg and step 2 that above-mentioned steps one obtain is mixed
It closes, the water for accounting for 1 times of its weight is added into mixed fishbone dreg, be heated to 55-60 DEG C, addition accounts for quality of material score and is
0.2 ‰ day open country protease preparation ProteAX（Amano Enzyme Inc. produces, the u/g of enzyme activity >=1400）, carry out primary
Restriction Endonuclease, reaction time are 1.5 h, obtain a Restriction Endonuclease liquid.95 DEG C are warming up to after primary enzymolysis, enzyme deactivation 20
min。
An obtained Restriction Endonuclease liquid is flowed out by tank Inner filter net, reuses decanter centrifuge to once limiting
Enzymolysis liquid is centrifuged.Restriction Endonuclease liquid needs to reach milky or canescence, if color can be used deeply partially
Tube centrifuge centrifuges again, finally obtains bone body refuse after 604 kg of Restriction Endonuclease liquid and primary enzymolysis.
2, for the processing of a Restriction Endonuclease liquid
（1）Obtain a Restriction Endonuclease liquid is passed through into the second-order separation, obtains centrifugate and bone body refuse；
（2）Centrifugate after centrifugation is subjected to economic benefits and social benefits vacuum concentration, thickening temperature level-one is 75-80 DEG C, two level 70-75
℃；It is 25% to be concentrated to soluble solid content, obtains 120 kg of the second concentrate；
（3）Second concentrate obtains fish-bone concentration clear soup by allotment, homogeneous, sterilization, packaging step and fish-bone concentration is white
Soup.（Concentrate after water extraction and after a Restriction Endonuclease, what it is without emulsifying process production is that fish-bone concentrates clear soup, is passed through
What emulsifying process obtained is fish-bone concentration plain soup）.
Or second concentrate obtains powdery fish-bone extract after spray drying, allotment, packaging.
3, it is further processed for bone body refuse after a Restriction Endonuclease
（1）Secondary enzymolysis：It will be obtained after bone body refuse that a Restriction Endonuclease obtains and a Restriction Endonuclease liquid the second-order separation
The mixing of bone body refuse, add the water for accounting for 1 times of its weight, be heated to 55-60 DEG C, the alkaline egg that mass fraction is 2 ‰ is added
White enzyme（Novozymes Company produces, 2.4 AU-A/g of enzyme activity）And flavor protease（Novozymes Company produces, enzyme activity 500
LAPU/g）, secondary enzymolysis is carried out, enzymolysis time is 3 h.95 DEG C are warming up to after secondary enzymolysis, 20 min of enzyme deactivation；
（2）Secondary enzymatic solution is flowed out by tank Inner filter net, reuses decanter centrifuge and secondary enzymatic solution is centrifuged, obtain
211 kg of bone body refuse after to 925 kg of secondary enzymatic solution and secondary enzymolysis.
（3）Secondary enzymatic solution is concentrated in vacuo by economic benefits and social benefits, and thickening temperature level-one is 75-80 DEG C, and two level is 70-75 DEG C；It is dense
It is 25% to be reduced to soluble solid content, obtains 222 kg of third concentrate.
（4）The third concentrate obtains fish by de- bitter raw meat, Maillard reaction, allotment, homogeneous, sterilization, packaging step
Enzyme digestion reaction object；
Or third concentrate obtains powdery fish enzymolysis instead after de- bitter raw meat, Maillard reaction, spray drying, allotment, packaging
Answer object；
（5）By fishbone dreg after the secondary enzymolysis, 80 mesh sieve, packet are crossed using coarse crushing through over cleaning, 65 DEG C of vacuum drying
Dress obtains fish powder, can be used for processing and seasoning powder or processing feed for pet etc..Fish powder using ultramicro grinding to 200 mesh,
Ultra micro fishbone dust is obtained, can be used for producing Calcium-supplementinhealth health food or the dispensing as high-calcium food.
Seafood condiment of the present invention includes the fish-bone concentration clear soup, fish-bone concentration plain soup, the extraction of powdery fish-bone
Object, fish enzyme digestion reaction object, fishbone dust and ultra micro fishbone dust.The wherein described fish-bone concentration clear soup, fish-bone concentration plain soup, fish-bone extraction
Object, fish enzyme digestion reaction object（The present invention relates to number be parts by weight）Specific preparation method it is as follows：
One, fish-bone concentration clear soup described in embodiment 1 is made by following methods：
1, the formula of the fish-bone concentration clear soup is as follows：61.73 parts of first concentrate or the second concentrate, white granulated sugar
14.81 parts, 12 parts of edible salt, 9.24 parts of monosodium glutamate, 1.23 parts of converted starch, 0.5 part of the sapidity nucleotide disodium, dried scallop powder 0.12
Part, 0.25 part of ethylmaltol, 0.12 part of sodium ascorbate.
2, according to being heated to 95 DEG C after formula dispensing allotment, 20 min are sterilized in high-pressure homogeneous, reaction.
3,85 DEG C are cooled to after sterilizing, the filtering of 40 mesh is maintained at 75 DEG C or more and carries out hot packings to get to described
Fish-bone concentrates clear soup.
Two, fish-bone concentration plain soup described in embodiment 1 is made by following methods：
1, the formula of the fish-bone concentration plain soup is as follows：50 parts of first concentrate or the second concentrate, 15 parts of edible salt, white granulated sugar
4 parts, 6 parts of monosodium glutamate, 2.5 parts of converted starch, 0.5 part of the sapidity nucleotide disodium, 0.5 part of dried scallop powder, 0.3 part of xanthans, marrow leaching
1 part of cream, 10 parts of grease, emulsifier（Lecithin）0.2 part, 10 parts of water, in parts by weight.
2, according to formula dispensing（Except edible oil, emulsifier）100 DEG C, after 15 min are sterilized in reaction are heated to after allotment,
Edible oil, emulsifier are added, 15 min of emulsification are carried out, then is warming up to 90 DEG C of 5 min of heating.
3, after sterilizing, 85 DEG C are cooled to, the filtering of 40 mesh carries out hot packing at 75 DEG C or more and concentrated to get to fish-bone
Plain soup.
Three, powdery fish-bone extract described in embodiment 1 is made by following methods：Feed liquid quality is adjusted using maltodextrin
Specific concentration 30%~40%, 60~80 DEG C of feed temperature, 130~160 kg/h of flow, 160~200 DEG C of inlet temperature, outlet temperature
70~80 DEG C, obtain spraying powder.In parts by weight, 30 parts of spray powder, 29 parts of monosodium glutamate, 25 parts of salt, 15 parts of white sugar, perfume are pungent
1 part of material carries out allotment mixing, obtains powdery fish-bone extract.
Four, fish enzyme digestion reaction object described in embodiment 1 is made by following methods：
1,15 parts of edible salt, 3 parts of glucose, 0.2 part of salt tolerant Lu Shi yeast is added, in 35 DEG C of items in 100 parts of secondary enzymolysis concentrate
12 h of ferment debitterness under part obtains de- bitter raw meat liquid.
2, according to de- bitter 95 parts of raw meat liquid, 2 parts of xylose, 2.8 parts of L-cysteine, vitamin B1After 0.2 part of allotment, 110
DEG C reaction 30 min, obtain Maillard reaction liquid.
3, according to 51.5 parts of Maillard reaction liquid, 25 parts of maltodextrin, 8 parts of monosodium glutamate, 8 parts of yeast extract, edible salt 7
Part, 0.5 part of the sapidity nucleotide disodium.After cooperation, 30 min of reaction sterilization under the conditions of 95 DEG C.
4,85 DEG C are cooled to after sterilizing, 60 mesh filtering, in 75 DEG C or more hot packings to get to fish enzyme digestion reaction object.
This embodiment scheme and independent Restriction Endonuclease, secondary enzymolysis project plan comparison：Boiling extracting solution, a Restriction Endonuclease
Protein content in liquid, secondary enzymatic solution is 0.4%, 0.57%, 0.7% respectively.The fish-bone of equivalent weight（1000 kg）Using
The method enzymolysis of independent Restriction Endonuclease, secondary enzymolysis, obtained Restriction Endonuclease liquid, secondary enzymatic solution total amount are respectively 1290 kg
With 1340 kg, protein content is respectively 0.51% and 0.99%.Therefore, the fish-bone by-product of equivalent weight is using the present invention
Method, and be individually different using the albumen quality that Restriction Endonuclease and secondary enzymolysis wait until, i.e. the recovery rate of protein
It is significantly different.
The fish-bone of 1000 kg is using the albumen quality of the method for the present invention：
982 kg×0.4%+604 kg×0.57%+925 kg×0.7%=13.85 kg；
Be used alone Restriction Endonuclease method extraction albumen quality be：
1290 kg×0.51%=6.56 kg；
Be used alone secondary enzymolysis method extraction protein content be：
1340 kg×0.99%=13.27 kg；
The result shows that using the method for the present invention than albumen quality that method that Restriction Endonuclease and secondary enzymolysis is used alone obtains
2.11 times and 1.04 times have been respectively increased.
By boiling extracting solution to the present embodiment, a Restriction Endonuclease liquid, secondary enzymatic solution, independent Restriction Endonuclease liquid and
The bitter taste and delicate flavour of enzymolysis liquid carry out sensory evaluation, and sensory evaluation group is made of 10 professional subjective appreciation persons, and sample is dilute
It releases to 1%, and adds 0.5% salt, bitter taste, delicate flavour are given a mark respectively, are averaged.Bitter taste standards of grading：Without bitterness
Taste：0；Slight bitter is puckery：2；It is more bitter：4；It is bitter：6；It is very bitter：8；It is very bitter：10.Delicate flavour standards of grading：Without delicate flavour：0；It is micro-
It is fresh：2；It is fresher：4；It is fresh：6；It is very fresh：8；It is very fresh：10.Table 1 is the sense organ evaluating meter of different extracting solutions.
The different extracting solution sense organ evaluating meters of table 1
| Project | Bitter taste | Delicate flavour |
| Boiling extracting solution | 0 | 7.6 |
| Restriction Endonuclease liquid | 1 | 7.4 |
| Secondary enzymatic solution | 7.2 | 7.2 |
| Independent Restriction Endonuclease liquid | 1.2 | 7.4 |
| Enzymolysis liquid | 7.4 | 7.2 |
Boiling extracting solution, a Restriction Endonuclease liquid, independent Restriction Endonuclease are can be seen that according to the sense organ evaluating meter of different extracting solutions
The bitter taste of liquid is lighter, but the bitter taste of secondary enzymatic solution and enzymolysis liquid is bigger.Its delicate flavour of the extracting solution of several extracting methods is equal
Preferably.（Once）The sensory evaluation of Restriction Endonuclease and water cooking liquid is closer, and bitter taste is lower, can be equal and use.Use this hair
Bright method, the yield than obtaining the products such as fish soup using water-boiling method merely improve about 1 times.
Embodiment 2
The method for preparing seafood condiment based on water extraction and secondary enzymolysis described in the present embodiment includes the following steps：
One, fish-bone is divided into aqueous extract and fishbone dreg by extraction
The fish-bone by-product that fish are processed is obtained by selecting, cleaning, arranging removal fish guts, blood stains and draining away the water
Fish bone material, weigh 1000 kg, is crushed for use.
The water for accounting for 1 times of the fish bone material weight is added in extractor, quickly stirs, adds the fish bone material,
And ginger and each 5 kg of shallot, 110 DEG C are warming up to, 3 h are extracted.Strainer is carried in extractor, obtains aqueous extract and fish-bone
Slag.
Two, the aqueous extract is further processed
1, it centrifuges：The aqueous extract isolates oil phase, liquid phase and solid phase by three-phase tube type centrifuge, obtains liquid phase
1080 kg.Obtained solid phase is first time bone slag, is used for a subsequent Restriction Endonuclease.
2, it concentrates：Liquid phase after centrifugation is concentrated in vacuo by economic benefits and social benefits, and thickening temperature level-one is 75-80 DEG C, two level 70-75
℃；It is concentrated to soluble solid content 25%, obtains 216 kg of the first concentrate.
3, first concentrate obtains fish-bone concentration clear soup and fish-bone by allotment, high-pressure homogeneous, sterilization, packaging step
Concentrate plain soup；
Or first concentrate obtains powdery fish-bone extract after spray drying, allotment, packaging.
Three, the fishbone dreg is further processed
1, primary enzymolysis：The fishbone dreg that above-mentioned steps one obtain is mixed with first time bone slag isolated in step 2, to
The water of 1 times of weight is added in mixed fishbone dreg, is heated to 55 DEG C, is added and accounts for the amano enzyme that quality of material score is 0.2 ‰
Preparation ProteAX carries out a Restriction Endonuclease, and the reaction time is 1.5 h, obtains a Restriction Endonuclease liquid.Primary enzymolysis terminates
After be warming up to 98 DEG C, 20 min of enzyme deactivation.
An obtained Restriction Endonuclease liquid is flowed out by tank Inner filter net, reuses decanter centrifuge to once limiting
Enzymolysis liquid is centrifuged.Restriction Endonuclease liquid needs to reach milky or canescence, if color can be used deeply partially
Tube centrifuge centrifuges again, finally obtains bone body refuse after 622 kg of Restriction Endonuclease liquid and primary enzymolysis.
2, for the processing of a Restriction Endonuclease liquid
（1）Obtain a Restriction Endonuclease liquid is passed through into the second-order separation, obtains centrifugate and bone body refuse；
（2）Centrifugate after centrifugation is subjected to economic benefits and social benefits vacuum concentration, thickening temperature level-one is 75-80 DEG C, two level 70-75
℃；It is concentrated into soluble solid content 25%, obtains 120 kg of the second concentrate；
（3）Second concentrate obtains fish-bone concentration clear soup by allotment, homogeneous, sterilization, packaging step and fish-bone concentration is white
Soup.（Concentrate after water extraction and after a Restriction Endonuclease, what it is without emulsifying process production is that fish-bone concentrates clear soup, is passed through
What emulsifying process obtained is fish-bone concentration plain soup）.
Or second concentrate obtains powdery fish-bone extract after spray drying, allotment, packaging.
3, it is further processed for bone body refuse after primary enzymolysis
（1）Secondary enzymolysis：The bone body refuse obtained after bone body refuse and the second-order separation that Restriction Endonuclease obtains is mixed, is added
The water for accounting for 1 times of its weight is heated to 55-60 DEG C, and addition accounts for compound protease and flavor albumen that quality of material score is 2 ‰
Enzyme（Enzyme activity is the same as embodiment 1）, secondary enzymolysis is carried out, enzymolysis time is 3 h.95 DEG C are warming up to after secondary enzymolysis, enzyme deactivation 20
min。
（2）Secondary enzymatic solution is flowed out by tank Inner filter net, is reused decanter centrifuge and is carried out centrifugation point to secondary enzymatic solution
From obtaining 187 kg of bone body refuse after 744 kg of secondary enzymolysis clear liquid and secondary enzymolysis.
（3）Secondary enzymolysis clear liquid is concentrated in vacuo by economic benefits and social benefits, and thickening temperature level-one is 75-80 DEG C, and two level is 70-75 DEG C；
It is concentrated into soluble solid content 25%, obtains 207 kg of third concentrate.
（4）The third concentration concentrated liquor is by de- bitter raw meat, Maillard reaction, allotment, homogeneous, sterilization, packaging step
Obtain fish enzyme digestion reaction object；
Or third concentrate obtains powdery fish enzymolysis instead after de- bitter raw meat, Maillard reaction, spray drying, allotment, packaging
Answer object；
（5）Fishbone dreg after the secondary enzymolysis, using coarse crushing and ultramicro grinding to 160 mesh, is obtained through over cleaning, drying
To ultra micro fishbone dust, can be used for producing Calcium-supplementinhealth health food or the dispensing as high-calcium food.
The specific preparation side of the fish-bone concentration clear soup, fish-bone concentration plain soup, powdery fish-bone extract, fish enzyme digestion reaction object
Method is as follows：
One, fish-bone concentration clear soup described in embodiment 2 is made by following methods：
1, the formula of the fish-bone concentration clear soup is as follows：62 parts of first concentrate or the second concentrate, 10 parts of white granulated sugar, food
With 15 parts of salt, 10 parts of monosodium glutamate, 2 parts of converted starch, 0.5 part of the sapidity nucleotide disodium, 0.12 part of dried scallop powder, ethylmaltol 0.25
Part, 0.13 part of sodium ascorbate.
2, according to being heated to 95 DEG C after formula dispensing allotment, 20 min are sterilized in high-pressure homogeneous, reaction.
3, after sterilizing, 82 DEG C are cooled to, the filtering of 40 mesh concentrates clear soup in 75 DEG C or more hot packings to get to fish-bone.
Two, fish-bone concentration plain soup described in embodiment 2 is made by following methods：
1, the formula of the fish-bone concentration plain soup is as follows：45 parts of first concentrate or the second concentrate, 13 parts of edible salt, white granulated sugar
5 parts, 8 parts of monosodium glutamate, 1.5 parts of converted starch, 0.5 part of the sapidity nucleotide disodium, 0.5 part of dried scallop powder, 0.1 part of xanthans, marrow leaching
0.6 part of cream, 8 parts of grease, emulsifier（Lecithin）0.2 part, 15 parts of water.
2, according to formula dispensing（Except edible oil, emulsifier）100 DEG C are heated to after allotment, after reacting sterilization 10min, then
Edible oil, emulsifier is added, carries out 20 min of emulsification, then is warming up to 90 DEG C of 5 min of heating.
3, after sterilizing, 82 DEG C are cooled to, the filtering of 40 mesh concentrates plain soup in 75 DEG C or more hot packings to get to fish-bone.
Three, powdery fish-bone extract described in embodiment 2 is made by following methods：Feed concentration is adjusted using maltodextrin
35%, 70 DEG C of feed temperature, 150 kg/h of flow, 180~200 DEG C of inlet temperature, 75~80 DEG C of outlet temperature obtain spray powder
End.Allotment mixing is carried out according to 35 parts of spray powder, 24 parts of monosodium glutamate, 26 parts of salt, 14 parts of white sugar, 1 part of spice, obtains powdery fish
Bone extract.
Four, fish enzyme digestion reaction object described in embodiment 2 is made by following methods：
1,15 parts of edible salt, 3 parts of glucose, salt tolerant Lu Shi yeast 0.2% is added, in 35 DEG C of items in 100 parts of secondary enzymolysis concentrate
12 h of ferment debitterness under part obtains de- bitter raw meat liquid.
2, after according to 10.2 parts of de- bitter 95 parts of raw meat liquid, 2 parts of xylose, 2.8 parts of L-cysteine, vitamin B allotments, 110
DEG C reaction 30 min, obtain Maillard reaction liquid.
3, according to 52.5 parts of Maillard reaction liquid, 28 parts of maltodextrin, 6 parts of monosodium glutamate, 5 parts of yeast extract, edible salt 8
Part, 0.5 part of the sapidity nucleotide disodium.After cooperation, 30 min of reaction sterilization under the conditions of 95 DEG C.
4,85 DEG C are cooled to after sterilizing, 60 mesh filtering, in 75 DEG C or more hot packings to get to fish enzyme digestion reaction object.
By fishbone dreg after the secondary enzymolysis, 80 mesh sieve, packet are crossed using coarse crushing through over cleaning, 65 DEG C of vacuum drying
Dress obtains fish powder, can be used for processing and seasoning powder or processing feed for pet etc..Fish powder using ultramicro grinding to 200 mesh,
Ultra micro fishbone dust is obtained, can be used for producing Calcium-supplementinhealth health food or the dispensing as high-calcium food.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than is limited；Although with reference to aforementioned reality
Applying example, invention is explained in detail, for those of ordinary skill in the art, still can be to aforementioned implementation
Technical solution recorded in example is modified or equivalent replacement of some of the technical features；And these are changed or replace
It changes, the spirit and scope for claimed technical solution of the invention that it does not separate the essence of the corresponding technical solution.
Claims (10)
1. a kind of method preparing seafood condiment based on water extraction and secondary enzymolysis, which is characterized in that the preparation method packet
Include following steps：
（One）Fish bone material is extracted to obtain aqueous extract and fishbone dreg by water
The attached meat fish-bone of by-product after taking fish to process, by selecting, cleaning, removal fish guts, blood stains simultaneously drain away the water, and break
It is broken, fish bone material is obtained, the water for accounting for 0.5-3 times of the fish bone material weight is added in extractor, quickly stirs, adds institute
Fish bone material is stated, the ginger for accounting for fish bone material weight 0.5%-1% and shallot is then separately added into again, is warming up to 95-120 DEG C, carries
Take 1-6 h；Obtain aqueous extract and fishbone dreg；
（Two）The aqueous extract is further processed
（1）The aqueous extract obtains liquid phase and first time bone slag by centrifuging；
（2）Liquid phase after centrifugation is concentrated in vacuo to obtain the first concentrate by economic benefits and social benefits；
（3）First concentrate obtains fish-bone concentration clear soup and fish-bone concentration plain soup by allotment, homogeneous, sterilization；
Or first concentrate is spray-dried, allocate after obtain powdery fish-bone extract；
（Three）The fishbone dreg is further processed
（1）By above-mentioned steps（One）Obtained fishbone dreg and step（Two）In isolated first time bone slag mixing, to mixing
Water is added in fishbone dreg afterwards, is heated to 50-60 DEG C, day open country protease preparation is added and carries out a Restriction Endonuclease, obtains primary
Restriction Endonuclease liquid；Heat up enzyme deactivation after primary enzymolysis；Centrifugation obtains bone body refuse after a Restriction Endonuclease liquid and primary enzymolysis；
（2）For the processing of a Restriction Endonuclease liquid
A, an obtained Restriction Endonuclease liquid is passed through into the second-order separation, obtains centrifugate and bone body refuse；
B, the centrifugate after centrifugation economic benefits and social benefits are carried out to be concentrated in vacuo to obtain the second concentrate；
C, second concentrate obtains fish-bone concentration clear soup or fish-bone concentration plain soup by allotment, homogeneous, sterilization；
Or second concentrate obtains powdery fish-bone extract after being spray-dried, allocating；
（3）It is further processed for bone body refuse after primary enzymolysis
A, secondary enzymolysis：The bone body refuse obtained after bone body refuse after the primary enzymolysis and a Restriction Endonuclease liquid the second-order separation is mixed
It closes, adds water, be heated to 55-60 DEG C, protease is added and carries out secondary enzymolysis；Heat up enzyme deactivation after secondary enzymolysis；
B, secondary enzymatic solution is centrifuged, and obtains bone body refuse after secondary enzymatic solution and secondary enzymolysis；
C, secondary enzymatic solution is concentrated in vacuo to obtain third concentrate by economic benefits and social benefits；
D, the third concentrate obtains fish enzyme digestion reaction object by de- bitter raw meat, Maillard reaction, allotment, homogeneous, sterilization；
Or third concentrate obtains powdery fish enzyme digestion reaction object by de- bitter raw meat, Maillard reaction, spray drying, allotment；
E, bone body refuse after the secondary enzymolysis is obtained into fishbone dust, using ultra micro through over cleaning, drying using coarse crushing
Crushing obtains ultra micro fishbone dust.
2. the method according to claim 1 for preparing seafood condiment based on water extraction and secondary enzymolysis, it is characterised in that：
The step（Two）And step（Three）In economic benefits and social benefits be concentrated in vacuo thickening temperature level-one be 75-80 DEG C, two level be 70-75 DEG C；
It is 20-35% to be concentrated into soluble solid content.
3. the method according to claim 1 for preparing seafood condiment based on water extraction and secondary enzymolysis, it is characterised in that：
The condition of Restriction Endonuclease is：The water for accounting for 0.5-3 times of fishbone dreg weight is added into mixed bone body refuse, adds
The protease preparation that enzymolysis material mass fraction is 0.05 ‰ -0.5 ‰ is accounted for, the reaction time is 0.5-2 h.
4. the method according to claim 3 for preparing seafood condiment based on water extraction and secondary enzymolysis, it is characterised in that：
The u/g of the enzyme activity of the protease preparation >=1400.
5. the method according to claim 1 for preparing seafood condiment based on water extraction and secondary enzymolysis, it is characterised in that：
The condition of the secondary enzymolysis is：The water for accounting for 0.5-3 times of its weight is added into mixed bone body refuse, adds and accounts for zymolyte
Material mass fraction be 1 ‰ -5 ‰ alkali protease, flavor protease, compound protease, one kind in neutral proteinase or
Person is several, and the time of secondary enzymolysis is 2-6 h.
6. the method according to claim 1 for preparing seafood condiment based on water extraction and secondary enzymolysis, it is characterised in that：
The fish-bone concentration clear soup is made by following methods：
（1）Allocate the formula of fish-bone concentration clear soup：40-65 parts of first concentrate or the second concentrate, 8-16 parts of white granulated sugar,
10-15 parts of edible salt, 2-10 parts of monosodium glutamate, 1-4 parts of converted starch, 0.1-0.5 parts of the sapidity nucleotide disodium, dried scallop powder 0.1-0.3
Part, 0.1-0.3 parts of ethylmaltol, 0.1-0.2 parts of sodium ascorbate, in parts by weight；
（2）According to being heated to 90-100 DEG C after formula dispensing allotment, high-pressure homogeneous, reaction is sterilized；
（3）After sterilization, 80-85 DEG C is cooled to, the filtering of -60 mesh of 40 mesh carries out hot packing at 75 DEG C or more to get the fish
Bone concentrates clear soup.
7. the method according to claim 1 for preparing seafood condiment based on water extraction and secondary enzymolysis, it is characterised in that：
The fish-bone concentration plain soup is made by following methods：
（1）Allocate the formula of fish-bone concentration plain soup：40-65 parts of first concentrate or the second concentrate, 10-15 parts of edible salt, in vain
2-6 parts of granulated sugar, 2-10 parts of monosodium glutamate, 0.2-3 parts of converted starch, 0.1-0.6 parts of the sapidity nucleotide disodium, 0.1-0.5 parts of dried scallop powder,
0.02-0.3 parts of xanthans, 0.1-2 parts of bone-marrow extract, 6-12 parts of grease, 0.1-0.2 parts of emulsifier, 5-22 parts of water, with parts by weight
Meter；
（2）It is heated to 90-100 DEG C after formula dispensing allotment except edible oil, emulsifier, after reaction sterilization, adds edible
Oil and emulsifier are emulsified, and 85-95 DEG C of heating is warming up to；
（3）After sterilization, 80-85 DEG C is cooled to, the filtering of -60 mesh of 40 mesh carries out hot packing at 75 DEG C or more to get the fish
Bone concentrates plain soup.
8. the method according to claim 1 for preparing seafood condiment based on water extraction and secondary enzymolysis, it is characterised in that：
The powdery fish-bone extract is made by following methods：Using maltodextrin adjustment feed liquid total solid content be 30%~
40%, 60~80 DEG C of feed temperature, 130~160 kg/h of flow, 160~200 DEG C of inlet temperature, 70~80 DEG C of outlet temperature, are obtained
Must spray powder；According to 5~45 parts of spray powder, 30~50 parts of monosodium glutamate, 20~35 parts of salt, 6~20 parts of white sugar, spice 1~3
Part carries out allotment mixing, obtains the powdery fish-bone extract, in parts by weight.
9. the method according to claim 1 for preparing seafood condiment based on water extraction and secondary enzymolysis, it is characterised in that：
The fish enzyme digestion reaction object is made by following methods：
（1）100 parts of the third concentrate is taken, 10-20 parts of edible salt, 1-5 parts of glucose, salt tolerant Lu Shi yeast 0.05- is added
0.5 part, in parts by weight, the ferment debitterness 10-48 h at 30-40 DEG C；Obtain de- bitter raw meat liquid；
（2）According to de- bitter 93-98 parts of raw meat liquid, 1-5 parts of xylose, 2-4 parts of L-cysteine, vitamin B1 After 0.2-0.5 parts of allotments,
30-50 min are reacted under the conditions of 105-115 DEG C, obtain Maillard reaction liquid；
（3）According to 45-55 parts of Maillard reaction liquid, 25-35 parts of maltodextrin, 5-8 parts of monosodium glutamate, 5-8 parts of yeast extract, eat
5-7 parts of salt, 0.2-0.5 parts of the sapidity nucleotide disodium, after allocating homogeneous, at 90-95 DEG C, reaction sterilization 30-40 min；
（4）After sterilization, 80-85 DEG C is cooled to, the filtering of -100 mesh of 60 mesh obtains the fish enzyme in 75 DEG C or more hot packings
Solve reactant.
10. the method according to claim 1 for preparing seafood condiment based on water extraction and secondary enzymolysis, feature exist
In：Bone body refuse crosses 60-80 mesh sieve, obtains fish powder by 55-80 DEG C of vacuum drying using crushing after the secondary enzymolysis；
Using ultramicro grinding to 160-250 mesh, ultra micro fishbone dust is obtained.
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| CN110584067A (en) * | 2019-10-23 | 2019-12-20 | 四川天味食品集团股份有限公司 | Chopped chili fish steaming seasoning and preparation method thereof |
| CN111165650A (en) * | 2020-01-03 | 2020-05-19 | 大连工业大学 | Method for improving hydrolysis degree of cod bones based on two-stage enzymolysis |
| CN113017064A (en) * | 2021-04-15 | 2021-06-25 | 东莞市保利德食品添加剂有限公司 | Preparation method of cuttlefish flavor seafood powder for quick-frozen food |
| CN113951366A (en) * | 2021-10-26 | 2022-01-21 | 舟山福氏食品科技有限公司 | Processing method for preparing biological enzymolysis protein by using squid leftovers |
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