CN109567123A - A method of soup, which is cooked, using sardine makes solid-state seafood condiment - Google Patents
A method of soup, which is cooked, using sardine makes solid-state seafood condiment Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 31
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
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- 108090000623 proteins and genes Proteins 0.000 description 2
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- 229960003080 taurine Drugs 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
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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
- 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 invention discloses a kind of methods for cooking soup production solid-state seafood condiment using sardine.The method is to cook soup as raw material using sardine, and colloid mill homogeneous is then poured into degreasing first, filtering, and heating infusion concentration is dried, crushed；Then it is seasoned, it is granulated, it is dry, cooling packing, is made the seafood condiment of nutrition, health, safety, and ocean cooking soup is used the present invention, turn waste into wealth, produce sea food seasoning, it can reduce and cook the direct blowdown of soup and cause the adverse effect to environment, and the added value of enterprise product can be improved.Exploitation of the product of the present invention as New Solid seafood condiment selects completely new seasoning is provided for consumer, will can generate good economic results in society.
Description
Technical field
The present invention relates to seasoning technical fields, and in particular to a kind of to cook soup production solid-state seafood tune using sardine
The method of taste substance.
Background technique
Sardine delicious meat, unique flavor, because being rich in protein, vitamin, polyunsaturated fatty acid and microelement
Etc. nutritional ingredients and the deep favor by people[1].Shown according to related data, 51% or more sardine to process fish meal, as
Feed stripped, 32% bait as cultivation porgy and Yellowtail fish are only eaten less than 20% by the mankind[2].Most of sardine is for making
Make canned fish, such as a kind of canned sardines production method (application number: 201510781217.5,201510782489.7,
201510782498.6 201510950640.3), a kind of preparation method of canned sardines braised in soy sauce (application number:
201710793687.2) etc.；Or rolled up for making sardine (application number:: CN201711373633) (apply with ham sausage
Number: CN201711220292)；Or using biological enzyme from sardine leftover bits and pieces extract fish oil (application number:
201511015430.1) and recycling amino acid (application number: CN201810773280) and protein (application number:
CN201810773307 method).And the recycling research for cooking soup for canned sardines has not been reported at present.And marine products
The leftover bits and pieces generated in product processing, nutritive value are very rich.Also contain EPA, DHA, taurine, fish in some fish scraps
The various bioactivators such as bone calcium[3]。
As living standard increasingly improves, people are also higher and higher to the pursuit of the quality and type of seasoning.Not only want
Excellent in color is sought, flavouring is also required to have the function of natural, nutrition and health etc., functional seasoning and natural flavouring
It arises therewith.Aquatic product flavoring, because of taste compositions such as its amino acid rich in, polypeptide, sugar, organic acid, nucleotide
With the health-care components such as taurine, functional and natural sex is had concurrently, thus increasingly have been favored by people[4]。
There is " seafood " flavouring on the market, but is only added to sea mostly without " seafood " in some sea food seasonings
The compound essence of fresh class, in addition some animal and plant protein and sodium glutamate etc. are to improve total nitrogen, amino nitrogen and freshness[5]。
The mouthfeel and nutritive value of such product can not show a candle to natural seafood flavouring.And some prepare delicate flavour using sardine gruel and season
Material, such as a kind of sardine delicate flavour sauce and preparation method thereof (application number: 201610573442.4), production cost is higher,
Fishy smell is heavier, limits the popularization of seafood condiment.Therefore, exploitation new type natural sea food seasoning raw material is found, novel day is studied
Right sea food seasoning technique has very long-range prospect.
Bibliography:
[1] Le C M, Donnay M C, Bruzac S, et al. Proteolysis of sardine (Sandrine
Bruzac. Proteolysis of Sardine (Sardina pilchardus) and Anchovy (Stolephorus commersonii) by Commercial Enzymes in Saline Solutions [J]. Food Technology
And Biotechnology, 2015,53 (1): 87-90.
[2] Zhu Zhenkang, day Specialists sardine resource and utilize status, external aquatic products, 1991,03.
[3] Zhang Xin, research [D] the Fujian Normal University of microbe fermentation method bioconversion fish pomace, 2015.
[4] Lu Hongbo, Liu Junrong Current Research Status of Fishery Product Seasoner [J] aquatic science, 2005 (03): 44-46.
[5] Liu Guangming, Cao Minjie, Yuan Jingjing wait enzyme hydrolysis sea crab processing fent to prepare material of spice [J] China food
Conduct and learning report, 2009,9 (06): 83-89.
Summary of the invention
It is an object of the invention to solve the problems, such as that discarded sardine cooks soup recycling and reusing, a kind of husky fourth of utilization is provided
The method that fish cooks soup production solid-state seafood condiment.
To achieve the above object, the technical scheme adopted by the invention is that:
A method of soup, which is cooked, using sardine makes solid-state seafood condiment, comprising the following steps:
1) degreasing: sardine, which is cooked soup cooling, makes its surface solidification solid fat occur, then utilizes coarse filter by soup
The solid fat on juice surface removes；
2) colloid mill homogeneous: the sardine cooking soup after degreasing being poured into and carries out homogeneous in colloid mill, then filtering removal
Soup surface offscum；
3) heating concentration: homogeneous, filtered soup are poured into digester or heating in vacuum pot, endured in 80~90 DEG C of heating
It boils, is stirred continuously evaporation water, obtain the soup concentrate of original soup juice volume 15%~20%；
4) dries pulverizing: soup concentrate is placed in food oven, is dried to the dried product that water content is 3%~8%, then
Dried product is crushed, is sieved, obtains pure fish meal；
5) it seasons: weighing pure fish meal, cornstarch and auxiliary material, be mixed to get mixing fish meal.
6) it mixes and is granulated: above-mentioned mixing fish meal being placed in mixing machine and is mixed, then is granulated to obtain seafood by pelletizer
Flavouring granules；
7) above-mentioned seafood flavouring granules: being carried out suitably dry, cooling, packaging seal by dry packing, obtains the seafood seasoning
Material.
Cooling described in step 1) is that sardine cooking soup is placed in -20~-10 DEG C of environment cooling 0.5~1h.
Colloid mill homogeneous described in step 2 is with colloid mill homogeneous 2~3 times, until soup emulsifies Du≤500 μm Xi.
Baking temperature described in step 4) is 100~110 DEG C, and drying time is 1.5~2.5h, is dried to soup dried product
Water content is 3%~8%.
Sieving described in step 4) uses 60~120 mesh screens.
Described in step 5) mixing fish meal in each component and its parts by weight are as follows: 10-30 parts of fish meal, 20~45 parts of cornstarch,
5~10 parts of salt, 5~10 parts of sodium glutamate, 1~3 part of I+G, 5~10 parts of white granulated sugar, 0.1~0.25 part of pepper powder, ginger powder 0.1
~0.2 part, 0.1~0.3 part of essence.Wherein, cornstarch is as filler, toughness, and plays the role of increasing particle granulating,
Be conducive to granulation and drying in the production of seafood flavouring granules and guarantee that finished product has certain form；The master of pepper powder and ginger powder
Acting on is deodorization.
The partial size of seafood flavouring granules described in step 6) is 20~40 mesh.
Drying is that seafood flavouring granules are placed in drying box described in step 7), in 50~80 DEG C of dry 1~3h.
The invention adopts the above technical scheme, cooks soup as raw material using sardine, colloid is then poured into degreasing first
Homogeneous, filtering are ground, heating infusion concentration dry, pulverize；Then it is seasoned, is granulated, nutrition beauty is made in dry, cooling packing
Taste, healthy and safe seafood condiment, it is the upgrading substitute of the New-generation healthy nutrition of monosodium glutamate, chickens' extract, no hormone, nobody
Work pigment, not dry after trial test.
It there is no effectively the invention has the following advantages: the seafood can that 1, aquatic products manufacturing enterprise generates cooks soup
Recycling and reusing measure, often directly exhaust based on, be easy to cause water eutrophication, environmental pollution, while also resulting in money
The problems such as source wastes.Using the present invention, ocean can be cooked soup and be used, turned waste into wealth, produce sea food seasoning, i.e.,
It can reduce and cook the direct blowdown of soup and cause the adverse effect to environment, and the added value of enterprise product can be improved.2, mesh
Preceding solid condiment in the market is mainly based on monosodium glutamate, chickens' extract, rib essence, Shangri-la Gorge, and this product is as New Solid seafood
The exploitation of seasoning is selected completely new seasoning is provided for consumer.The product cost price of present invention process production compares city
Chickens' extract, chicken powder cost price are lower, and delicate flavour is stronger, and natural seafood solid-state seasoning product are more by the welcome of consumers, must
Good economic results in society and wide development prospect will be generated.
Detailed description of the invention
Fig. 1 is the pictorial diagram of the solid-state seafood condiment of different-grain diameter prepared by the present invention.
Specific embodiment
In order to which present invention may be better understood, now the present invention is described further by way of examples.
A method of soup, which is cooked, using sardine makes solid-state seafood condiment, comprising the following steps:
1) degreasing: being placed in -20~-10 DEG C of environment cooling 0.5~1h for sardine cooking soup, using coarse filter by soup
The solid fat of surface solidification removes；
2) colloid mill homogeneous: the sardine cooking soup after degreasing being poured into and carries out homogeneous in colloid mill, homogeneous parameter are as follows:
Matter 2~3 times, colloid mill parameter is thin≤500 μm of the degree of emulsification, then filtering removal soup surface offscum；
3) heating concentration: the soup after homogeneous is poured into digester or heating in vacuum pot, in 80~90 DEG C of heating infusions, constantly
Evaporation water is stirred, the soup concentrate of original soup juice volume 15%~20% is obtained；
4) dries pulverizing: soup concentrate is placed in food oven, and 100~110 DEG C of 1.5~2.5h of drying obtain water content
For 3%~8% soup dried product, then soup dried product is crushed, 60~120 meshes is crossed, obtains pure fish meal；
5) it seasons: weighing following components by weight and obtain mixing fish meal: pure fish meal 10-30 parts, 20~45 parts of cornstarch, salt
5~10 parts, 5~10 parts of sodium glutamate, 1~3 part of I+G, 5~10 parts of white granulated sugar, 0.1~0.25 part of pepper powder, ginger powder 0.1~
0.2 part, 0.1~0.3 part of essence, wherein cornstarch is filler, toughness, and plays the role of increasing particle granulating, favorably
Granulation and drying and guarantee finished product in the production of seafood flavouring granules have certain form；The main work of pepper powder and ginger powder
With being deodorization；
6) it mixes and is granulated: above-mentioned mixing fish meal being placed in mixing machine and is mixed, mist sprays suitable water, and spray solarization process is constantly stirred
It mixes, then is granulated by pelletizer, particle size is controlled in 20~40 mesh, obtains seafood flavouring granules；
7) dry packing: above-mentioned seafood flavouring granules are placed in drying box, cooling after 50~80 DEG C of dry 1~3h, then into
Row plastic bag vacuum packing or can pack, are sealed with sealing machine, obtain the seafood condiment.
Embodiment 1
A method of soup, which is cooked, using sardine makes solid-state seafood condiment, comprising the following steps:
1) degreasing: sardine cooking soup is placed in -18 DEG C of environment cooling 50min, is coagulated soup surface using coarse filter
Solid solid fat removal；
2) colloid mill homogeneous: the sardine cooking soup after degreasing being poured into and carries out homogeneous in colloid mill, homogeneous parameter are as follows:
Matter 2 times, colloid mill parameter is thin≤500 μm of the degree of emulsification, then filtering removal soup surface offscum；
3) heating concentration: the soup after homogeneous is poured into digester, in 90 DEG C of heating infusions, evaporation water is stirred continuously, obtains
To the soup concentrate of original soup juice volume 20%；
4) dries pulverizing: soup concentrate is placed in food oven, 105 DEG C of drying 2h, and it is dry to obtain the soup that water content is 5%
Then product crushes soup dried product, cross 80 meshes, obtain pure fish meal；
5) it seasons: weighing following components by weight and obtain mixing fish meal: 20 parts of pure fish meal, 45 parts of cornstarch, 10 parts, paddy ammonia
10 parts of sour sodium, I+G3 parts, 10 parts of white granulated sugar, 0.25 part of pepper powder, 0.2 part of ginger powder, 0.25 part of essence, wherein cornstarch is to fill out
Object, toughness are filled, and plays the role of increasing particle granulating, is conducive to the granulation and drying and guarantor in the production of seafood flavouring granules
Demonstrate,proving finished product has certain form；The main function of pepper powder and ginger powder is deodorization；
6) it mixes and is granulated: above-mentioned mixing fish meal being placed in mixing machine and is mixed, mist sprays suitable water, and spray solarization process is constantly stirred
It mixes, then is granulated by pelletizer, particle size is controlled in 30 mesh, obtains seafood flavouring granules；
7) dry packing: above-mentioned seafood flavouring granules are placed in drying box, cooling after 70 DEG C of dry 2h, then carry out plastics
Bag vacuum packaging, is sealed with sealing machine, obtains the seafood condiment.
Embodiment 2
A method of soup, which is cooked, using sardine makes solid-state seafood condiment, comprising the following steps:
1) degreasing: being placed in -10 DEG C of environment cooling 1h for sardine cooking soup, using coarse filter by soup surface solidification
Solid fat removal；
2) colloid mill homogeneous: the sardine cooking soup after degreasing being poured into and carries out homogeneous in colloid mill, homogeneous parameter are as follows:
Matter 3 times, colloid mill parameter is thin≤500 μm of the degree of emulsification, then filtering removal soup surface offscum；
3) heating concentration: the soup after homogeneous being poured into and carries out heating infusion in heating in vacuum pot, and temperature is 80 DEG C, and vacuum degree is
150Pa is stirred continuously evaporation water, obtains the soup concentrate of original soup juice volume 15%%；
4) dries pulverizing: soup concentrate is placed in food oven, 105 DEG C of drying 2h, and it is dry to obtain the soup that water content is 8%
Then product crushes soup dried product, cross 60 meshes, obtain pure fish meal；
5) it seasons: weighing following components by weight and obtain mixing fish meal: 20 parts of pure fish meal, 45 parts of cornstarch, 10 parts of salt, paddy
10 parts of propylhomoserin sodium, 3 parts of I+G, 10 parts of white granulated sugar, 0.25 part of pepper powder, 0.2 part of ginger powder, 0.25 part of essence, cornstarch are to fill out
Object, toughness are filled, and plays the role of increasing particle granulating, is conducive to the granulation and drying and guarantor in the production of seafood flavouring granules
Demonstrate,proving finished product has certain form；The main function of pepper powder and ginger powder is deodorization；
6) it mixes and is granulated: above-mentioned mixing fish meal being placed in mixing machine and is mixed, mist sprays suitable water, and spray solarization process is constantly stirred
It mixes, then is granulated by pelletizer, particle size is controlled in 30 mesh, obtains seafood flavouring granules；
7) dry packing: above-mentioned seafood flavouring granules are placed in drying box, cooling after 70 DEG C of dry 2h, then carry out plastics
Bag vacuum packaging or can pack, are sealed with sealing machine, obtain the seafood condiment.
Embodiment 3
A method of soup, which is cooked, using sardine makes solid-state seafood condiment, comprising the following steps:
1) degreasing: being placed in -20 DEG C of environment cooling 0.5h for sardine cooking soup, using coarse filter by soup surface solidification
Solid fat removal；
2) colloid mill homogeneous: the sardine cooking soup after degreasing being poured into and carries out homogeneous in colloid mill, homogeneous parameter are as follows:
Matter 3 times, colloid mill parameter is thin≤500 μm of the degree of emulsification, then filtering removal soup surface offscum；
3) heating concentration: the soup after homogeneous is poured into digester or heating in vacuum pot, in 90 DEG C of heating infusions, is stirred continuously
Evaporation water obtains the soup concentrate of original soup juice volume 18%；
4) dries pulverizing: soup concentrate is placed in food oven, 100 DEG C of drying 2.5h, obtains the soup that water content is 3%%
Then dried product crushes soup dried product, cross 120 meshes, obtain pure fish meal；
5) it seasons: weighing following components by weight and obtain mixing fish meal: 10 parts of pure fish meal, 20 parts of cornstarch, 5 parts of salt, paddy
5 parts of propylhomoserin sodium, 1 part of I+G, 5 parts of white granulated sugar, 0.1 part of pepper powder, 0.1 part of ginger powder, 0.1 part of essence, wherein cornstarch is to fill out
Object, toughness are filled, and plays the role of increasing particle granulating, is conducive to the granulation and drying and guarantor in the production of seafood flavouring granules
Demonstrate,proving finished product has certain form；The main function of pepper powder and ginger powder is deodorization；
6) it mixes and is granulated: above-mentioned mixing fish meal being placed in mixing machine and is mixed, mist sprays suitable water, and spray solarization process is constantly stirred
It mixes, then is granulated by pelletizer, particle size is controlled in 40 mesh, obtains seafood flavouring granules；
7) dry packing: above-mentioned seafood flavouring granules are placed in drying box, cooling after 50 DEG C of dry 3h, then carry out plastics
Bag vacuum packaging or can pack, are sealed with sealing machine, obtain the seafood condiment.
Embodiment 4
A method of soup, which is cooked, using sardine makes solid-state seafood condiment, comprising the following steps:
1) degreasing: sardine cooking soup is placed in -18 DEG C of environment cooling 40min, is coagulated soup surface using coarse filter
Solid solid fat removal；
2) colloid mill homogeneous: the sardine cooking soup after degreasing being poured into and carries out homogeneous in colloid mill, homogeneous parameter are as follows:
Matter 2 times, colloid mill parameter is thin≤500 μm of the degree of emulsification, then filtering removal soup surface offscum；
3) heating concentration: the soup after homogeneous is poured into digester or heating in vacuum pot, in 90 DEG C of heating infusions, is stirred continuously
Evaporation water obtains the soup concentrate of original soup juice volume 15%；
4) dries pulverizing: soup concentrate is placed in food oven, 110 DEG C of baking 1.5h, obtains the soup that water content is 5%
Then soup dried product is crushed, is sieved with 100 mesh sieve by dried product, obtain pure fish meal；
5) it seasons: weighing following components by weight and obtain mixing fish meal: 30 parts of pure fish meal, 45 parts of cornstarch, 10 parts of salt, paddy
10 parts of propylhomoserin sodium, 3 parts of I+G, 10 parts of white granulated sugar, 0.25 part of pepper powder, 0.2 part of ginger powder, 0.3 part of essence, wherein cornstarch
For filler, toughness, and play the role of increasing particle granulating, be conducive to granulation in the production of seafood flavouring granules and drying with
And guarantee that finished product has certain form；The main function of pepper powder and ginger powder is deodorization；
6) it mixes and is granulated: above-mentioned mixing fish meal being placed in mixing machine and is mixed, mist sprays suitable water, and spray solarization process is constantly stirred
It mixes, then is granulated by pelletizer, particle size is controlled in 30 mesh, obtains seafood flavouring granules；
7) dry packing: above-mentioned seafood flavouring granules are placed in drying box, cooling after 80 DEG C of dry 1h, then carry out plastics
Bag vacuum packaging or can pack, are sealed with sealing machine, obtain the seafood condiment.
Claims (9)
1. a kind of method for cooking soup production solid-state seafood condiment using sardine, it is characterised in that: it includes following step
It is rapid:
1) degreasing: sardine, which is cooked soup cooling, makes its surface solidification solid fat occur, then consolidating soup surface
The removal of state fat；
2) colloid mill homogeneous: the sardine cooking soup after degreasing being poured into and carries out homogeneous in colloid mill, then filtering removal
Soup surface offscum；
3) heating concentration: homogeneous, filtered soup are poured into digester or heating in vacuum pot, endured in 80~90 DEG C of heating
It boils, obtains the soup concentrate of original soup juice volume 15%~20%；
4) dries pulverizing: soup concentrate being baked to obtain dried product, then crushes dried product, and sieving obtains pure fish meal；
5) it seasons: weighing pure fish meal, cornstarch and auxiliary material, be mixed to get mixing fish meal；
6) it mixes and is granulated: above-mentioned mixing fish meal being placed in mixing machine and is mixed, then be granulated to obtain seafood seasoning by pelletizer
Particle；
7) dry packing: above-mentioned seafood flavouring granules are dried, cooling, and packaging seal obtains the seafood condiment.
2. a kind of method for cooking soup production solid-state seafood condiment using sardine according to claim 1, special
Sign is: cooling described in step 1) is that sardine cooking soup is placed in -20~-10 DEG C of environment cooling 0.5~1h.
3. a kind of method for cooking soup production solid-state seafood condiment using sardine according to claim 2, special
Sign is: colloid mill homogeneous described in step 2 is with colloid mill homogeneous 2~3 times, until soup emulsifies Du≤500 μm Xi.
4. a kind of method for cooking soup production solid-state seafood condiment using sardine according to claim 1, special
Sign is: baked temperature described in step 4) is 100~110 DEG C, and baking time is 1.5~2.5h, is dried to the moisture content of dried product
Content is 3%~8%.
5. a kind of method for cooking soup production solid-state seafood condiment using sardine according to claim 1, special
Sign is: sieving described in step 4) uses 60~120 mesh screens.
6. a kind of method for cooking soup production solid-state seafood condiment using sardine according to claim 1, special
Sign is: each component and its parts by weight in mixing fish meal described in step 5) are as follows: 10-30 parts of fish meal, 20~45 parts of cornstarch, salt
5~10 parts, 5~10 parts of sodium glutamate, 1~3 part of I+G, 5~10 parts of white granulated sugar, 0.1~0.25 part of pepper powder, ginger powder 0.1~
0.2 part, 0.1~0.3 part of essence.
7. a kind of method for cooking soup production solid-state seafood condiment using sardine according to claim 1, special
Sign is: the partial size of seafood flavouring granules described in step 6) is 20~40 mesh.
8. a kind of method for cooking soup production solid-state seafood condiment using sardine according to claim 1, special
Sign is: drying is that seafood flavouring granules are placed in drying box described in step 7), in 50~80 DEG C of dry 1~3h.
9. a kind of seafood condiment obtained such as claim 1-8 either method.
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106509799A (en) * | 2016-11-08 | 2017-03-22 | 福建省水产研究所（福建水产病害防治中心） | Method for preparing seafood seasoning from clam cooking liquor and prepared seafood seasoning |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509799A (en) * | 2016-11-08 | 2017-03-22 | 福建省水产研究所（福建水产病害防治中心） | Method for preparing seafood seasoning from clam cooking liquor and prepared seafood seasoning |
Non-Patent Citations (1)
| Title |
|---|
| 程步等: "《家有妙招3》", 31 August 2008, 青岛出版社 * |
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