CN109007746A - A kind of preparation method of sturgeon head seasoning - Google Patents
A kind of preparation method of sturgeon head seasoning Download PDFInfo
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- CN109007746A CN109007746A CN201810825911.6A CN201810825911A CN109007746A CN 109007746 A CN109007746 A CN 109007746A CN 201810825911 A CN201810825911 A CN 201810825911A CN 109007746 A CN109007746 A CN 109007746A
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
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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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
Abstract
The invention discloses a kind of preparation methods of sturgeon head seasoning, the specific steps are as follows: (1) preparation of fish head slurry；(2) enzymatic hydrolysis of fish head slurry: the fish head slurry for taking step (1) to prepare is added papain stirring and carries out preliminary enzyme digestion reaction, food flavor enzyme is then added, carries out secondary enzymolysis reaction；(3) enzyme deactivation: after the completion of enzymatic hydrolysis, carrying out enzyme deactivation, and enzymolysis product filtering is then obtained fish head and starches filtrate；(4) Maillard reaction Maillard reaction: is carried out to the fish head slurry filtrate of step (3) preparation；(5) emulsification treatment: the product of step (4) Maillard reaction is taken to carry out fully emulsified；(6) sterilization packaging is to obtain the sturgeon head seasoning finished product.Preparation method rational technology of the invention, it is easy to operate, it is easy to realize industrial production, has a vast market foreground.
Description
Technical field
The invention belongs to food engineering development fields, and in particular to a kind of preparation method of sturgeon head seasoning.
Background technique
Sturgeon is also known as sturgeon dragon, is a kind of hard phosphorus fish of cartilage before 200,015,000 years, is known as " living fossil in water "
Title.Sturgeon is a kind of medium-and-large-sized fresh-water fishes with higher economic value, and all cartilages are stingless, and meat flavour is delicious, full of nutrition,
Edible part is up to 95% or more, in addition to the flesh of fish is exactly cartilage, its unsaturated fatty acid and microelement rich in meat,
Containing the chondroitin sulfate with anticancer function in spine and cranial cartilage, can compare favourably with Shark cartilage.According to Canada and beauty
The some of state recent studies have shown that, anticancer factor contained by sturgeon dragonfish cartilage (biologically effective active constituent) be Shark cartilage 15~
20 times.Sturgeon cartilage content is up to 30%, and color is pure white, purity is high.It is detected according to Chinese Academy of Sciences ocean, sturgeon cartilage has
Reducing blood lipid, anti-inflammatory analgesic, restores joint motion ability, enhancing human body cartilage elasticity, anti-aging, endurance etc. at anti arteriosclerosis
Function.Contain a large amount of collagen in fish head, by prolonged slow fire casserole system, the collagen in sturgeon head can be endured
Out, human senescence and repairing soma tissue can be fought, there is the effect of skin maintenance and cosmetic benefits.
FAO (joint League of Nations agriculture tissue) counts the sturgeon cultivation yield of China since 2003, national by 2013
Sturgeon cultivation yield has reached more than 50,000 tons, and China sturgeon artificial breeding yield increases sharply, it has also become the first in the world sturgeon cultivation
Big country.It is counted according to " China fisheries yearbook ", China's sturgeon yield in 2016 is up to 89773 tons, and sturgeon yield increases year by year, but by-product
The yield of product is also increasing.The byproduct of sturgeon mainly has sturgeon head, cartilage, sturgeon fin, produces at present about sturgeon and cartilage
The exploitation of product is also more and more, including sturgeon cartilage toppings (CN102150805B), and Sturgon chondrine extracts
(CN100497651C), sturgeon cartilage item (CN102106564B) ferments sturgeon bone juice milk drink (CN105961606A), sturgeon
Cartilage chewable tablets (CN106072036A) etc..
105942426 A of patent of invention CN discloses a kind of squid essence and preparation method thereof, and squid essence includes: squid
Fish oil digests emulsion 65-75 parts, and 4-6 parts of reduced sugar, 4-6 parts of amino acid, thiamine or 1-3 parts of thiamine hydrochloride, spice
1-3 parts, mention fresh dose 1-3 parts, 3-5 parts of converted starch, 9-11 parts of maltodextrin.The preparation method comprises the following steps: 1), by Squid Oil and water mix
Squid oil liquid is obtained, is digested, Squid Oil enzymolysis liquid is made；2) it, is emulsified after enzyme deactivation to Squid Oil enzymolysis liquid, obtains squid
Fish oil digests emulsion；3), to Maillard reaction is carried out in Squid Oil enzymatic hydrolysis emulsion, thick squid essence is made；4), to thick squid
Auxiliary material is added in fish essence and is stirred evenly, and squid essence is made after last concentrated, spray drying, grinding.The squid of the invention
For fish essence using Squid Oil enzymatic hydrolysis emulsion as primary raw material, flavor is delicious, full of nutrition, natural harmless；And preparation method work
Skill is simple, high-efficient, at low cost.Using squid as primary raw material, squid whole body is bone-free (except accounting for body small part for the invention
Cuttlebone), whole body is mainly made of musculature, at high cost, and the technique of the invention is cumbersome, low output, is not suitable for
Large-scale production.
Steam blasting, that is, steam explosion is to carry out a pretreated new technology, principle to raw material using steam ejection technology
It is: the steam molecule instantaneous relase of organization internal will be infiltered, internal steam work is made to be converted into mechanical energy and act on biomass tissue
Cell interlayer, thus with less energy by raw material decomposes.Currently, steam explosion technology is mainly that grain is thick in the application of field of food
Processing, roughage processing, fruit juicing slag, marine products processing and the processing of meat residue.And sturgeon head is used as sturgeon industry
In Main By product, wherein containing a large amount of cartilage and collagen, nutritive value is high.Existing processing method cannot make sturgeon
The high nutritive value of fish head is fully used, and the waste of resource is caused；Or long processing time, it is unfavorable for industrialization production,
It is badly in need of a kind of processing method and carrys out the utilization status that solution widens sturgeon head.
Summary of the invention
It is in view of the drawbacks of the prior art and insufficient, the present invention by providing a kind of preparation method of sturgeon head seasoning, with
The utility value for improving sturgeon head, improves trophic component and the flavor of existing seasoning, and assign sturgeon first kind of new processing
And consumption pattern, enrich the food species of people.
To achieve the above object, the technical solution of the present invention is as follows:
A kind of preparation method of sturgeon head seasoning, the specific steps are as follows:
(1) preparation fish head slurry；
(2) enzymatic hydrolysis of fish head slurry: the fish head slurry for taking step (1) to prepare is added papain stirring and carries out preliminary enzyme
Solution reaction, is then added flavor protease, carries out secondary enzymolysis reaction；
(3) enzyme deactivation: after the completion of enzymatic hydrolysis, carrying out enzyme deactivation, and enzymolysis product filtering is then obtained fish head and starches filtrate；
(4) Maillard reaction Maillard reaction: is carried out to the fish head slurry filtrate of step (3) preparation；
(5) emulsification treatment: the product of step (4) Maillard reaction is taken to carry out fully emulsified；
(6) sterilization packaging: the emulsification product for taking step (5) to obtain is added food preservative and is uniformly mixed, and dispense close
Envelope is to obtain the sturgeon head seasoning finished product by pasteurize.
Preferably, in step (1), fish head slurry is made by the method for high temperature and pressure boiling, and the specific method is as follows: by sturgeon head
It drains away the water, is then put into itself and water in pressure cooker according to the weight ratio of 1:1, while according to sturgeon after cleaning extravasated blood, dirt
The 1~2% of nose heave amount is added mushroom and carries out boiling, cooking pressure 70KPa, digestion time 2h；By the sturgeon head mistake after boiling
Sieve, filtrate are sturgeon head original soup, are retained spare；Sturgeon head filter residue rubs after removing epidermis hard through meat grinder, after rubbing
Sturgeon head filter residue and sturgeon head original soup are mixed according to the ratio of 2:1, obtain fish head slurry.
Further, the remaining sturgeon head original soup of the fish head slurry filtrate and step (1) for obtaining step (3) in step (4) are mixed
It closes, 0.4~0.5%, proline 0.4~0.5%, glycine 0.7~0.8%, alanine is added according to the weight ratio of mixed liquor
0.3%~0.4%, leucine 0.1~0.2%, arginine 0.3~0.4%, hydrolyzed vegetable protein 2.5~3.5%, yeast powder 1
~2%, xylose 0.5~0.6%, glucose 0.3~0.4%, ribose 0.3~0.4% are subsequently placed at 90 DEG C and are stirred to react 1h
Complete Maillard reaction.
Preferably, in step (1), fish head slurry is made by the method for steam explosion, and steam explosion pressure is 1.8 atmospheric pressure, steam explosion time
5min。、
Further, in step (4), glutamic acid 0.4 is added according to its weight ratio in the fish head slurry filtrate for taking step (3) to obtain
~0.5%, proline 0.4~0.5%, glycine 0.7~0.8%, alanine 0.3%~0.4%, leucine 0.1~
0.2%, arginine 0.3~0.4%, hydrolyzed vegetable protein 2.5~3.5%, yeast powder 1~2%, xylose 0.5~0.6%, Portugal
Grape sugar 0.3~0.4%, ribose 0.3~0.4% are subsequently placed at 90 DEG C and are stirred to react 1h and complete Maillard reaction.
Preferably, in step (2), in preliminary enzyme digestion reaction, the additional amount of papain account for fish head slurry weight 0.1~
0.2%, hydrolysis temperature is 55~65 DEG C, enzymolysis time 1h；The vigor of papain is 1,000,000 units/g.
Preferably, in step (2), in secondary enzymolysis reaction, the additional amount of flavor protease accounts for the 0.2- of fish head slurry weight
0.3%, hydrolysis temperature is 50~55 DEG C, enzymolysis time 2h.
Preferably, continue 10min in step (3), after being warming up to 90 DEG C and carry out enzyme deactivation；With 80 mesh screens.
Preferably, in the emulsification treatment of step (5), add according to the mass percent of the product of step (4) Maillard reaction
Enter following each component: salt 7~10%, white granulated sugar 2~3%, monosodium glutamate 12~14%, disodium 5 '-ribonucleotide 0.5~0.6%, dried scallop
Plain 0.1~0.2%, the fresh powder 0.2~0.3% in Guangdong, lecithin 0.2~0.3%, sucrose ester 1~2%, lactic acid 0.2~0.3%, apple
Tartaric acid 0.1~0.2%, converted starch 4~5%；Then high-speed stirred 10min at a temperature of 90 DEG C, it is fully emulsified.
Preferably, in step (6), the food preservative is potassium sorbate, and the potassium sorbate is emulsification product weight
0.15%, by potassium sorbate with after a small amount of hot water dissolving, add and stirred evenly into emulsification product；Packing mode is to divide tank
Packing；Canned seasoning is heated to 68~70 DEG C according to pasteurization methods, and keeps this temperature 30min, it is then rapidly cold
But 4-5 DEG C is arrived, that is, obtains the sturgeon head seasoning finished product.
Compared with prior art, the present invention has the advantage that
(1) present invention uses secondary enzymolysis method, and sufficiently digesting and removing bitter taste improves flavor, is finally made a kind of sauce class tune
Taste substance, simple process are applied widely.
(2) sturgeon in the present invention is at low cost, and rich in connective tissues and the collagens such as a large amount of cartilage, this hair
Bright to be pre-processed by steam explosion to sturgeon head, obtained product gives off a strong fragrance, and residue lacks
(3) for the institutional framework feature of sturgeon head, the present invention also provides a kind of high-voltage high-temperature cooking modes to prepare fish
Head slurry, softens fish head sufficiently, facilitates processing and soup delicious flavour.
(4) present invention use cartilage, the flesh of fish and collagen in primary raw material sturgeon all have it is higher
Nutritive value and health-care effect are added other auxiliary materials and are deployed, improve the flavor of seasoning, improve the utilization rate of sturgeon head
And added value.
(5) seasoning of the invention meets popular taste, and paste flavor is strong, and nutrition equilibrium is abundant, and absorbability is good.
Preparation method rational technology of the invention as a result, it is easy to operate, it is easy to realize industrial production, there is wide city
Field prospect.
Specific embodiment
The present invention provides a kind of preparation methods of sturgeon head seasoning, and fish head is passed through high temperature and pressure boiling or steam explosion
Later, fish slurry has been beaten through rubbing, then digested, a variety of amino acid are added and glucose carries out Maillard reaction and assigns to condiment
Perfume (or spice) is added salt, white granulated sugar, monosodium glutamate, I+G, sucrose ester, converted starch etc. and is emulsified, divided made from tank, sterilization.Its feature
It is to be starched by fish-bone, after said components reaction, boiling is tasty, canned is made.Cost is relatively low for the method for the present invention, and sturgeon obtained
Head seasoning has excellent alimentary health-care function, has considerable market prospects.
A kind of preparation method of sturgeon head seasoning, the specific steps are as follows:
(1) preparation of fish head slurry；
(2) enzymatic hydrolysis of fish head slurry: the fish head slurry for taking step (1) to prepare is added papain stirring and carries out preliminary enzyme
Solution reaction, is then added flavor protease, carries out secondary enzymolysis reaction；
(3) enzyme deactivation: after the completion of enzymatic hydrolysis, carrying out enzyme deactivation, and enzymolysis product filtering is then obtained fish head and starches filtrate；
(4) Maillard reaction Maillard reaction: is carried out to the fish head slurry filtrate of step (3) preparation；
(5) emulsification treatment: the product of step (4) Maillard reaction is taken to carry out fully emulsified；
(6) sterilization packaging: the emulsification product for taking step (5) to obtain is added food preservative and is uniformly mixed, and dispense close
Envelope is to obtain the sturgeon head seasoning finished product by pasteurize.
The reaction kettle being related to below is that water-bath, three-necked flask, condensation and agitating device composition, all procedure seals are handled,
Raw material is food-grade.
The present invention will be further described in detail with reference to the specific embodiments.
Embodiment 1
A kind of preparation method of sturgeon head seasoning, the specific steps are as follows:
(1) preparation of fish head slurry: choosing 2 fresh sturgeon heads or freezes and the sturgeon head to thaw is raw material, and cleaning is become silted up
The impurity such as blood, dirt after draining away the water, sturgeon head and water are put into pressure cooker according to the ratio of 1:1, while sturgeon head is added
1~2% mushroom of weight carries out boiling, cooking pressure 70KPa, digestion time 2h；By the sturgeon head sieving after boiling, filter
Liquid is sturgeon head original soup, is retained spare；Sturgeon head filter residue rubs after removing epidermis hard through meat grinder, by the sturgeon head after rubbing
The fish head of delicious flavour is made according to the ratio mixing (remaining sturgeon head original soup are kept spare) of 2:1 in filter residue and sturgeon head original soup
Slurry.
(2) enzymatic hydrolysis of fish head slurry: pouring into three-necked flask after the fish head slurry weighing for taking step (1) to prepare, heavy according to its
Measure than be added 0.2% papain (vigor of papain be 1,000,000 units/g, such as use high vigor Papain
Enzyme can suitably reduce dosage.), stirring is tentatively digested in a kettle, 55 DEG C of temperature, digests 1h；Cool the temperature to 53
DEG C, the flavor protease for being subsequently added into 0.3% carries out secondary enzymolysis, and the secondary enzymolysis time is 2h.Wherein, flavor protease is selected
Flavourzyme 500MG is a kind of molecule of non-powder of brown.
(3) enzyme deactivation: after the completion of enzymatic hydrolysis, being warming up to 90 DEG C, continues 10min enzyme deactivation；Above-mentioned enzymolysis liquid is taken out after enzyme deactivation, mistake
60 mesh screens take fish head slurry filtrate spare.
(4) Maillard reaction: the fish head slurry filtrate that step (3) obtain is mixed with the remaining sturgeon head original soup of step (1),
According to the weight ratio of mixed liquor, it is weighed into glutamic acid 0.5%, proline 0.5%, glycine 0.7%, alanine 0.3%, bright
Propylhomoserin 0.2%, arginine 0.3%, hydrolyzed vegetable protein (HVP) 2.5%, yeast powder 2%, xylose 0.6%, glucose 0.3%,
Ribose 0.3% is subsequently placed at 90 DEG C and is stirred to react 1h and completes Maillard reaction.
(5) emulsification treatment: taking the product of step (4) Maillard reaction, according to the weight ratio of the product of Maillard reaction, claims
Salt 7%, white granulated sugar 3%, monosodium glutamate 12%, disodium 5 '-ribonucleotide (I+G) 0.6%, dried scallop powder 0.1%, fresh powder (Jiangsu, Guangdong are added again
Wei Ling food science and technology Co., Ltd) 0.3%, lecithin 0.3%, sucrose ester 1%, lactic acid 0.3%, malic acid 0.2%, denaturation shallow lake
Powder 5%；Then high-speed stirred 10min at a temperature of 90 DEG C, it is fully emulsified.
(6) 0.15% sorbic acid is added according to its (i.e. emulsification product) weight ratio in the emulsification product for taking step (5) to obtain
Potassium is added and is stirred evenly into emulsification product after a small amount of hot water dissolving；Divide tank canned seasoning, according to pasteurize
Canned seasoning is heated to 68 DEG C by method, and keeps this temperature 30min, and then rapid cooling is to 4-5 DEG C, that is, is obtained described
Sturgeon head seasoning finished product.
Nutrition measuration is carried out to the sturgeon head seasoning of above method preparation, nutritive index is as shown in table 1:
1 nutritional ingredient Table I of table
Nutritional ingredient detection as shown in Table 1 is it is found that the sturgeon head seasoning of the embodiment of the present invention 1 has albumen abundant
Matter content, fish meat protein amino acid composition is balanced, easy to digest, therefore has very high nutritive value.By in 37 DEG C of preservations
Measurement preservation term surveys the total plate count of sample every 4 days measuring methods according to GB 4789.2-2016 total plate count
It is fixed.For product under the conditions of 37 DEG C at preservation 32 days, total plate count reaches 4800cfu/g, be less than seasoning Colony Determination≤
The requirement of 5000CFU/g, therefore product can be 180 days in preservation under room temperature.
Embodiment 2
A kind of preparation method of sturgeon head seasoning, the specific steps are as follows:
(1) the sturgeon head that the preparation of fish head slurry: choosing fresh sturgeon or freezes and thaws is that raw material carries out at steam explosion
Reason, treatment conditions are 1.8 atmospheric pressure of steam explosion pressure, and time 5min, obtained fish head slurry gives off a strong fragrance, residue is few.
(2) it the enzymatic hydrolysis of fish head slurry: pours into three-necked flask, presses after the fish head slurry weighing for the steam explosion for taking step (1) to prepare
0.1% papain is added according to its weight ratio, stirring is tentatively digested in a kettle, 65 DEG C of temperature, digests 1h；It will
Temperature is down to 53 DEG C, and the flavor protease for being subsequently added into 0.2% carries out secondary enzymolysis, and the secondary enzymolysis time is 2h.Wherein, flavor
Protease selects Flavourzyme 500MG, is a kind of molecule of non-powder of brown.
(3) enzyme deactivation: after the completion of enzymatic hydrolysis, being warming up to 90 DEG C, continues 10min enzyme deactivation；Above-mentioned enzymolysis liquid is taken out after enzyme deactivation, mistake
60 mesh screens take fish head slurry filtrate spare.
(4) Maillard reaction: the fish head that step (3) are obtained starches filtrate, claims according to its (i.e. fish head starches filtrate) weight ratio
Glutamic acid 0.4%, proline 0.4%, glycine 0.8%, alanine 0.4%, leucine 0.1%, arginine are added again
0.4%, hydrolyzed vegetable protein (HVP) 3.5%, yeast powder 1%, xylose 0.5%, glucose 0.4%, ribose 0.4%, then set
It is stirred to react 1h at 90 DEG C and completes Maillard reaction.
(5) emulsification treatment: taking the product of step (4) Maillard reaction, according to the weight ratio of the product of Maillard reaction, claims
Salt 10%, white granulated sugar 2%, monosodium glutamate 14%, I+G 0.5%, dried scallop powder 0.2%, the fresh powder 0.2% in Guangdong, lecithin are added again
0.2%, sucrose ester 2%, lactic acid 0.2%, malic acid 0.1%, converted starch 4%；Then high-speed stirred at a temperature of 90 DEG C
10min, it is fully emulsified.
(6) 0.15% sorbic acid is added according to its (i.e. emulsification product) weight ratio in the emulsification product for taking step (5) to obtain
Potassium is added and is stirred evenly into emulsification product after a small amount of hot water dissolving；Divide tank canned seasoning, according to pasteurize
Canned seasoning is heated to 70 DEG C by method, and keeps this temperature 30min, and then rapid cooling is to 4-5 DEG C, that is, is obtained described
Sturgeon head seasoning finished product.
2 nutritional ingredient Table II of table
Nutritional ingredient detection as shown in Table 2 is it is found that the sturgeon head seasoning of the embodiment of the present invention 2 has albumen abundant
Matter content, fish meat protein amino acid composition is balanced, easy to digest, therefore has very high nutritive value.By in 37 DEG C of preservations
Measurement preservation term surveys the total plate count of sample every 4 days measuring methods according to GB 4789.2-2016 total plate count
It is fixed.For product under the conditions of 37 DEG C at preservation 32 days, total plate count reaches 4800cfu/g, be less than seasoning Colony Determination≤
The requirement of 5000CFU/g, therefore product can be 180 days in preservation under room temperature.
In conclusion seasoning of the invention is a kind of novel nutritional flavouring agent, meeting popular taste, paste flavor is strong,
Nutrition equilibrium is abundant and the shelf-life is longer.Preparation method rational technology of the invention, it is easy to operate, it is easy to realize industrial production,
It has a vast market foreground.
The foregoing is merely the preferred embodiments of invention, are not intended to limit the invention, all in spirit of the invention
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of preparation method of sturgeon head seasoning, which is characterized in that specific step is as follows:
(1) preparation fish head slurry；
(2) enzymatic hydrolysis of fish head slurry: it is anti-that the preliminary enzymatic hydrolysis of papain stirring progress is added in the fish head slurry for taking step (1) to prepare
It answers, flavor protease is then added, carry out secondary enzymolysis reaction；
(3) enzyme deactivation: after the completion of enzymatic hydrolysis, carrying out enzyme deactivation, and enzymolysis product filtering is then obtained fish head and starches filtrate；
(4) Maillard reaction Maillard reaction: is carried out to the fish head slurry filtrate of step (3) preparation；
(5) emulsification treatment: the product of step (4) Maillard reaction is taken to carry out fully emulsified；
(6) sterilization packaging: the emulsification product for taking step (5) to obtain is added food preservative and is uniformly mixed, and carries out sealed packaging, leads to
It crosses pasteurize and obtains the sturgeon head seasoning finished product.
2. the preparation method of sturgeon according to claim 1 head seasoning, it is characterised in that: in step (1), fish head slurry by
The method of high temperature and pressure boiling is made, and the specific method is as follows: will drain away the water after sturgeon head cleaning extravasated blood, dirt, then by it
It is put into pressure cooker with water according to the weight ratio of 1:1, while mushroom is added according to the 1~2% of the nose heave amount of sturgeon and carries out boiling, steamed
Boiling pressure is 70KPa, digestion time 2h；By the sturgeon head sieving after boiling, filtrate is sturgeon head original soup, is retained spare；Sturgeon
Head filter residue rubs after removing epidermis hard through meat grinder, by after rubbing sturgeon head filter residue and sturgeon original soup according to 2:1 ratio
Example mixing obtains fish head slurry.
3. the preparation method of sturgeon head seasoning according to claim 2, it is characterised in that: in step (4), by step
(3) the remaining sturgeon head original soup of fish head slurry filtrate and step (1) obtained mix, according to mixed liquor weight ratio addition 0.4~
0.5%, proline 0.4~0.5%, glycine 0.7~0.8%, alanine 0.3%~0.4%, leucine 0.1~0.2%,
Arginine 0.3~0.4%, hydrolyzed vegetable protein 2.5~3.5%, yeast powder 1~2%, xylose 0.5~0.6%, glucose 0.3
~0.4%, ribose 0.3~0.4% is subsequently placed at 90 DEG C and is stirred to react 1h and completes Maillard reaction.
4. the preparation method of sturgeon according to claim 1 head seasoning, it is characterised in that: in step (1), fish head slurry by
The method of steam explosion is made, and steam explosion pressure is 1.8 atmospheric pressure, steam explosion time 5min.
5. the preparation method of sturgeon head seasoning according to claim 4, it is characterised in that: in step (4), take step
(3) fish head obtained starches filtrate, and glutamic acid 0.4~0.5%, proline 0.4~0.5%, glycine is added according to its weight ratio
0.7~0.8%, alanine 0.3%~0.4%, leucine 0.1~0.2%, arginine 0.3~0.4%, hydrolyzed vegetable protein
2.5~3.5%, yeast powder 1~2%, xylose 0.5~0.6%, glucose 0.3~0.4%, ribose 0.3~0.4%, then set
It is stirred to react 1h at 90 DEG C and completes Maillard reaction.
6. the preparation method of sturgeon head seasoning according to claim 1, it is characterised in that: preliminary to digest in step (2)
In reaction, the additional amount of papain accounts for the 0.1~0.2% of fish head slurry weight, and hydrolysis temperature is 55~65 DEG C, enzymolysis time
For 1h；The vigor of papain is 1,000,000 units/g.
7. the preparation method of sturgeon head seasoning according to claim 1, it is characterised in that: in step (2), secondary enzymolysis
In reaction, the additional amount of flavor protease accounts for the 0.2-0.3% of fish head slurry weight, and hydrolysis temperature is 50~55 DEG C, enzymolysis time
For 2h.
8. the preparation method of sturgeon head seasoning according to claim 1, it is characterised in that: in step (3), be warming up to 90
Continue 10min after DEG C and carries out enzyme deactivation；With 80 mesh screens.
9. the preparation method of the head seasoning of the sturgeon according to claim 3 or 5, it is characterised in that: at the emulsification of step (5)
In reason, following each component: salt 7~10%, white granulated sugar is added according to the mass percent of the product of step (4) Maillard reaction
2~3%, monosodium glutamate 12~14%, disodium 5 '-ribonucleotide 0.5~0.6%, dried scallop powder 0.1~0.2%, the fresh powder 0.2~0.3% in Guangdong, ovum
Phosphatidase 0 .2~0.3%, sucrose ester 1~2%, lactic acid 0.2~0.3%, malic acid 0.1~0.2%, converted starch 4~5%；So
High-speed stirred 10min at a temperature of 90 DEG C afterwards, it is fully emulsified.
10. the preparation method of sturgeon head seasoning according to claim 1, it is characterised in that: in step (6), the food
Savoring preservative is potassium sorbate, and the potassium sorbate is the 0.15% of emulsification product weight, and potassium sorbate is molten with a small amount of hot water
Xie Hou is added and is stirred evenly into emulsification product；Packing mode is that tank is divided to dispense；According to pasteurization methods by canned seasoning
Material is heated to 68~70 DEG C, and keeps this temperature 30min, and then rapid cooling obtains the sturgeon head seasoning to 4-5 DEG C
Expect finished product.
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| CN109673977A (en) * | 2018-12-29 | 2019-04-26 | 安徽富煌三珍食品集团有限公司 | Yi Zhong Channel-catfish fish fish head, fish-bone and the efficient enzyme solution of fish-skin |
| 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 |
| CN111838632A (en) * | 2020-07-02 | 2020-10-30 | 广州日日香食品有限公司 | Concentrated fish meal based on enzymolysis process and preparation process thereof |
| CN112753998A (en) * | 2021-02-08 | 2021-05-07 | 宁波市农业科学研究院 | Method for preparing seafood sauce by utilizing squid leftovers |
| CN112931848A (en) * | 2021-04-02 | 2021-06-11 | 中国海洋大学 | Making method of sturgeon cartilage mixed rice sauce |
| EP3918924A1 (en) * | 2020-06-04 | 2021-12-08 | Andoni Chinchilla Tamayo | Process for preparation of marine sausages based on cephalopods |
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