CN110353225A - A method of preparing concentration fish soup - Google Patents

A method of preparing concentration fish soup Download PDF

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Publication number
CN110353225A
CN110353225A CN201910695117.9A CN201910695117A CN110353225A CN 110353225 A CN110353225 A CN 110353225A CN 201910695117 A CN201910695117 A CN 201910695117A CN 110353225 A CN110353225 A CN 110353225A
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fish
fish soup
product
preparation concentration
raw material
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马英
熊何健
吴国宏
何传波
魏好程
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Jimei University
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Jimei University
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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
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • 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
    • 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
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • 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
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • 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
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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
    • A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention belongs to field of food more particularly to a kind of methods for preparing concentration fish soup.Include the following steps: 1) pretreatment of raw material；2) yeast fermentation combines deodorant with frying；3) thermophilic digestion and broken；4) protease ladder complex enzyme hydrolysis；5) Maillard reaction.The technical problem to be solved in the present invention is to improve product special flavour, realizes the industrialized production of fish soup product.The present invention uses joint defishying, reduces product fishy smell.By complex enzyme hydrolysis, Maillard reaction, the maillard reaction products flavor substances such as furans, aromatic compound are generated while further deodorant；These flavor components each contribute to improve product flavour, flavor, and fish soup product is made to have stronger scavenging ability of DPPH free radical, have good antioxidant activity.The present invention is reasonable using biofermentation, enzyme engineering and series of process process, the process intensification such as the raw fragrant reaction of U.S. ladd, homogeneous, canned, it is easy to accomplish the standardization of fish soup product, industrialized production.

Description

A method of preparing concentration fish soup
Technical field
The invention belongs to field of food more particularly to a kind of methods for preparing concentration fish soup.
Background technique
Fish soup is that typical traditional Chinese dish, full of nutrition and easy absorption have one in China's major styles of cooking together The ground of seat.Delicious amino acid rich content in fish protein, the fish soup taste especially boiled with crucian is especially delicious, deep to be consumed Person likes.However, existing fish soup makes the disadvantages of cold there are product rear raw meat, heating for multiple times flavor deterioration, and processing method is only fitted Single food and drink shops, family's use are closed, standardization, large-scale production is cannot achieve, limits the development and utilization of fish resource.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of method that fish soup is concentrated, improves product special flavour, realize fish The industrialized production of soup product.
The present invention is implemented as follows:
A method of preparing concentration fish soup, characterized by the following steps:
1) pretreatment of raw material: fresh fish being cutd open and kills removal of impurities, and clear water impregnates 5- in 10 DEG C of temperature deodorant liquid below after rinsing 20min, fish body store 2-10hr at 0~10 DEG C after picking up；
2) yeast fermentation combines deodorant with frying: yeast Fishy deflavour fermentation is added in fish body stripping and slicing, and the fish block after fermentation carries out oil It is fried, then pick up oil strain；
3) thermophilic digestion and broken: fried fish block adds water to carry out thermophilic digestion, and the material after boiling is through cooling, defibrination Processing, obtains fish slurry；
4) protease ladder complex enzyme hydrolysis: it is 9.0~10.5 that fish slurry, which adjusts pH, and addition alkali protease is digested, alkali Property protease additive amount be 250~350U/g raw material fish, 50~60 DEG C of hydrolysis temperature, 2~3hr of enzymolysis time；It continuously adds Flavor protease enzymatic hydrolysis, the additive amount of flavor protease are 150~250U/g raw material fish, 45~55 DEG C of hydrolysis temperature, when enzymatic hydrolysis Between 2~3hr, obtain enzymolysis liquid；
5) Maillard reaction: reduced sugar is added in enzymolysis liquid and carries out Maillard reaction.
Further:
Step 1) the removal of impurities includes removing fish scale, the gill, internal organ.
Step 1) the deodorant liquid is made of the raw material of following mass percent: NaCl 0.15-5.0%, tea polyphenols 0.05-0.5%, citric acid 0.1-2.0%, surplus are water.
Step 2) the yeast ferments, 28-30 DEG C of fermentation 1.0- in the aqueous solution of Yu Han 1.2-1.5% active dry yeast 1.5hr。
Step 2) the frying, frying 120-180 seconds in 120-140 DEG C of edible oil.
Step 3) the thermophilic digestion adds 1-1.5 times of weight of raw material fish of water, the thermophilic digestion 40- at 110-115 DEG C 60min。
Step 3) the defibrination carries out defibrination process using colloid mill.
Step 5) the Maillard reaction, the reduced sugar of adding raw materials fish weight 12-16% in enzymolysis liquid, in 95~ 60~80min is maintained at a temperature of 100 DEG C.
The reduced sugar includes glucose.
Ingredient, homogeneous, filling is carried out after the completion of the step 5).
Fresh fish of the present invention includes fresh-water fishes and fish, and fresh-water fishes generally use crucian, chain fish etc.；Fish one As using yellow wing fish, grouper etc..
The present invention has the advantage that
(1) fishy smell is one of the key restriction factors of fish soup product development, small molecule aldehyde, the ketone of the generation of fish body fat oxidation Class compound is the main component for constituting fishlike smell.The present invention is in the pretreatment of raw material stage, using tea polyphenols, citric acid and chlorination Na Yizhi fish body textura epidermoidea lipoxidase enzyme activity, fat oxidation and varied bacteria growing, effect reduce fishy smell substance and generate, together Yeast fermentation in Shi Lianhe process carries out defishying with frying technological process, reduces product fishy smell.
(2) pretreatment of raw material (storing 2-10hr at 0~10 DEG C) is the process that the flesh of fish completes after-ripening, with the sugar in muscle Member is decomposed, and connective tissue softening, the flesh of fish also becomes soft and succulency, while generating some organic acids, ucleotides taste composition；Through Complex enzyme hydrolysis is crossed, fish meat protein is hydrolyzed into small-molecular peptides and amino acid, can not only improve protein utilization, also generate sweet taste Amino acid and Fresh ear field；The small molecule amino compound that fish meat protein hydrolysis generates can also be in Maillard reaction process In the small molecule aldehyde, the carbonyl complexs such as ketone that are generated with fat oxidation react, generate furan while further deodorant It mutters, the maillard reaction products flavor substance such as aromatic compound；These flavor components each contribute to improve product flavour, wind Taste.
(3) proteolysis and Maillard reaction generate small active peptides and maillard reaction product, there is fish soup product Stronger scavenging ability of DPPH free radical has good antioxidant activity.
(4) present invention is using biofermentation, enzyme engineering and the series of process stream such as the raw fragrant reaction of U.S. ladd, homogeneous, canned Journey, process intensification are reasonable, it is easy to accomplish the standardization of fish soup product, industrialized production.
Detailed description of the invention
The present invention is further illustrated in conjunction with the embodiments with reference to the accompanying drawings.
Fig. 1 is protein mark product gel column (TSKgel G2000SWXL) HPLC chromatogram.
Fig. 2 is 2 fish hydrolysate gel column of embodiment (TSKgel G2000SWXL) HPLC chromatogram.
Fig. 3 is 2 product volatile component GC-MS spectrogram of embodiment.
Fig. 4 is 2 product free radical scavenging of embodiment.
Specific embodiment
Embodiment 1: by taking yellow wing fish as an example
A kind of preparation method that fish soup is concentrated, comprising the following steps:
(1) pretreatment of raw material: fresh and alive yellow wing fish 5kg is taken, slaughter removes fish scale, the gill, internal organ, in 10 DEG C after clear water flushing Deodorant liquid (NaCl concentration 0.15%, tea polyphenols concentration 0.05%, citric acid concentration 0.1%) impregnate 15min, fish body pick up after in 10 DEG C of storage 2hr.
(2) yeast fermentation combines deodorant with frying: fish body is by 4cm wide slitting block, 1.2% Angel active dry yeast powder of Yu Han Aqueous solution in 30 DEG C of fermentation 1.0hr, fish block after fermentation is 180 seconds fried in 120 DEG C of rapeseed oils, picks up oil strain；
(3) thermophilic digestion and broken: fried fish block adds 5kg water, the object in 110 DEG C of thermophilic digestion 60min, after boiling Material cools down, is beaten and through colloid mill defibrination process, obtains fish slurry；
(4) protease ladder complex enzyme hydrolysis: fish slurry is sent into enzymatic vessel, and adjustment pH is 9.0, and addition alkali protease carries out enzyme Solution, the additive amount of alkali protease are 250U/g raw material fish, 50 DEG C of hydrolysis temperature, enzymolysis time 3hr；Continuously add flavor albumen Enzyme enzymatic hydrolysis, the additive amount of flavor protease are 150U/g raw material fish, 45 DEG C of hydrolysis temperature, enzymolysis time 3hr；
(5) Maillard reaction: enzymolysis liquid adds the glucose of 500g, and 80min is maintained at a temperature of 95 DEG C, completes Mei Lade Reaction；
(6) ingredient, homogeneous, filling: Maillard reaction liquid is sent into material-compound tank, add the salt of 400g, the monosodium glutamate of 80g, The I+G of 1.6g maintains 80 DEG C of temperature of charge, the homogeneous, filling under 30MPa pressure, and cooling, 0-4 DEG C of storage must be concentrated fish soup and produce Product.
Embodiment 2: by taking crucian as an example
A kind of preparation method that fish soup is concentrated, comprising the following steps:
(1) pretreatment of raw material: taking fresh and alive crucian 10kg, and slaughter removes fish scale, the gill, internal organ, and clear water is de- in 4 DEG C after rinsing Raw meat liquid (NaCl concentration 0.5%, tea polyphenols concentration 0.2%, citric acid concentration 0.5%) impregnates 5min, and fish body is store after picking up in 4 DEG C Hide 6hr.
(2) yeast fermentation combines deodorant with frying: fish body is by 4cm wide slitting block, 1.5% Angel active dry yeast powder of Yu Han Aqueous solution in 28 DEG C of fermentation 1.5hr, fish block after fermentation is 120 seconds fried in 140 DEG C of rapeseed oils, picks up oil strain；
(3) thermophilic digestion and broken: fried fish block adds the water of 15kg, in 115 DEG C of thermophilic digestion 40min, after boiling Material cooling, mashing and through colloid mill defibrination process, obtain fish slurry；
(4) protease ladder complex enzyme hydrolysis: fish slurry is sent into enzymatic vessel, and adjustment pH is 10.0, and addition alkali protease carries out Enzymatic hydrolysis, the additive amount of alkali protease are 350U/g raw material fish, 60 DEG C of hydrolysis temperature, enzymolysis time 2hr；Continuously add flavor egg White enzyme enzymatic hydrolysis, the additive amount of flavor protease are 250U/g raw material fish, 55 DEG C of hydrolysis temperature, enzymolysis time 2hr；
(5) Maillard reaction: enzymolysis liquid adds the glucose of 1.6kg, and 60min is maintained at a temperature of 100 DEG C, completes beauty and draws Moral reaction；
(6) ingredient, homogeneous, filling: Maillard reaction liquid is sent into material-compound tank, add the salt of 1.2kg, the monosodium glutamate of 200g, The I+G of 4g maintains 75 DEG C of temperature of charge, the homogeneous, filling under 20MPa pressure, and cooling, 0-4 DEG C of storage must be concentrated fish soup and produce Product.
Crucian, yellow wing contain protein about 17%, are a kind of high-quality protein resources.The present invention uses protease ladder complex enzyme Solve the fish proteins such as crucian, yellow wing, 90% the above are human bodies that molecular weight that is easy to digest, absorbing is less than in gained peptide hydrolysis products The small active peptides and amino acid of 3000Da, total amino acid content efficiently utilizes the flesh of fish up to 3.9% or so in products obtained therefrom Protein resource.
Interpretation of result 1: fish protein hydrolysis effect analysis
Fig. 1 is Protein standards gel column (TSKgel G2000SWXL) chromatogram.As shown in Figure 1, protein standards Product cromoci (MW12384), insulin (MW5777.54), bacitracin (MW1422.69), oxidized form of glutathione (MW612.64), the corresponding elution time of Gly-Gly-Gly (MW189.17) be respectively 11.900min, 14.127min, 15.860min, 19.013min and 19.847min, to the logarithm log (MW) and standard of standard items relative molecular mass (MW) The elution volume (X) of product carries out correlation analysis, and obtaining linear relationship equation is log (MW)=- 0.4313x+6.6974, related Coefficients R=0.9602.
Fig. 2 is 2 fish hydrolysate gel column of embodiment (TSKgel G2000SWXL) chromatogram.According to linear equation Log (MW)=- 0.4313x+6.6974 analyzes Fig. 2 it is found that fish hydrolysate is mainly that molecular weight is less than 3000Da Small-molecular peptides and amino acid.Wherein, molecular weight accounts for 1.24% greater than 3000Da component, and molecular weight is accounted in 1000-3000Da component 31.99%, molecular weight is less than 1000Da component and accounts for 66.77%.
Interpretation of result 2: product special flavour constituent analysis.
1 product volatile component of table
From the figure 3, it may be seen that in 2 product of embodiment contain a large amount of volatile components, according to compare analyze, obtain alcohol in table 1, More than 40 fragrance component such as aldehyde, ester, furans and aromatic compound.
Interpretation of result 3: product amino acid composition analysis
Amino acid composition and content in 2 product of table
Note: sweet taste amino acid is the sum of glycine and alanine, the sum of Fresh ear field glutamic acid and asparatate.
As shown in Table 2, total amino acid content reaches 39.10g/1000g in fish soup product.Wherein, sweet taste amino acid and delicate flavour The sum of two class delicious amino acid of amino acid accounts for the 36.2% of total amino acid content.
Interpretation of result 4: 2 product free radical scavenging of embodiment analysis
Method: bibliography (removing of Liu Shuaitao, Tao Huilin, Li Jinyan the .4 kind flavones small molecule to DPPH free radical Effect and structure activity study [J] analysis test journal, 2012,01:71-75), carry out the survey of DPPH free radical scavenging activity It is fixed, it is calculated according to formula:
Asample: the light absorption value of 2mL sample+2mL DPPH solution
Ablank: the light absorption value of 2mL sample+2mL ethanol solution
Acontrol: the light absorption value of 2mL ethanol solution+2mL DPPH solution
As a result: the DPPH free radical scavenging activity of fish soup is as shown in Figure 4.As can be seen that fish soup show it is very strong clear Except DPPH free radical ability, fish soup stoste DPPH free radical scavenging activity is concentrated and is up to 91.4%, the removing of 10 times of dilutions Rate still reaches 50%, and fish soup product shows good antioxidant activity.
Interpretation of result 4: fishy smell evaluation
Fishy smell evaluation criterion: 0- is without fishy smell；1- slightly has fishy smell；2- fishy smell is weaker；3- has fishy smell；4- fishy smell is general；5- raw meat Taste is laid particular stress on；6- fishy smell is heavier；7- fishy smell is very heavy.
The deodorant result of 3 distinct methods of table
Method Method 1 Method 2 Method 3 Method 4
Fishy smell value 5 3 2 0
Remarks Thick flavor
Wherein:
Method 1: deodorant liquid
Method 2: deodorant liquid+fermentation
Method 3: deodorant liquid+fermentation+frying
Method 4: deodorant liquid+fermentation+frying+Maillard reaction.
As shown in Table 3, series of process through the invention, deodorization effect is very good, and produces a large amount of flavors Matter can improve product flavour, flavor.
Although specific embodiments of the present invention have been described above, those familiar with the art should be managed Solution, we are merely exemplary described specific embodiment, rather than for the restriction to the scope of the present invention, it is familiar with this The technical staff in field should be covered of the invention according to modification and variation equivalent made by spirit of the invention In scope of the claimed protection.

Claims (10)

1. a kind of method for preparing concentration fish soup, characterized by the following steps:
1) pretreatment of raw material: fresh fish being cutd open and kills removal of impurities, and clear water impregnates 5- in 10 DEG C of temperature deodorant liquid below after rinsing 20min, fish body store 2-10hr at 0~10 DEG C after picking up；
2) yeast fermentation combines deodorant with frying: yeast Fishy deflavour fermentation is added in fish body stripping and slicing, and the fish block after fermentation carries out frying, Then oil strain is picked up；
3) thermophilic digestion and broken: fried fish block adds water to carry out thermophilic digestion, the material after boiling through cooling, defibrination at Reason, obtains fish slurry；
4) protease ladder complex enzyme hydrolysis: it is 9.0~10.5 that fish slurry, which adjusts pH, and addition alkali protease is digested, alkaline egg The additive amount of white enzyme be 250~350U/g raw material fish, 50~60 DEG C of hydrolysis temperature, 2~3hr of enzymolysis time；Continuously add flavor Protease hydrolyzed, the additive amount of flavor protease are 150~250U/g raw material fish, 45~55 DEG C of hydrolysis temperature, enzymolysis time 2~ 3hr obtains enzymolysis liquid；
5) Maillard reaction: reduced sugar is added in enzymolysis liquid and carries out Maillard reaction.
2. the method for preparation concentration fish soup according to claim 1, it is characterised in that: the step 1) removal of impurities includes removing Fish scale, the gill, internal organ.
3. the method for preparation concentration fish soup according to claim 1, it is characterised in that: step 1) the deodorant liquid is by following The raw material of mass percent is made: NaCl0.15-5.0%, tea polyphenols 0.05-0.5%, citric acid 0.1-2.0%, and surplus is Water.
4. the method for preparation concentration fish soup according to claim 1, it is characterised in that: step 2) the yeast fermentation, in 28-30 DEG C of fermentation 1.0-1.5hr in the aqueous solution of the active dry yeast containing 1.2-1.5%.
5. the method for preparation concentration fish soup according to claim 1, it is characterised in that: the step 2) frying, in 120- Frying 120-180 seconds in 140 DEG C of edible oils.
6. the method for preparation concentration fish soup according to claim 1, it is characterised in that: the step 3) thermophilic digestion adds The water that 1-1.5 times of weight of raw material fish, the thermophilic digestion 40-60min at 110-115 DEG C.
7. the method for preparation concentration fish soup according to claim 1, it is characterised in that: the step 3) defibrination uses colloid Mill carries out defibrination process.
8. the method for preparation concentration fish soup according to claim 1, it is characterised in that: the step 5) Maillard reaction, The reduced sugar of adding raw materials fish weight 12-16% in enzymolysis liquid maintains 60~80min at a temperature of 95~100 DEG C.
9. the method for preparation concentration fish soup according to claim 1, it is characterised in that: the reduced sugar includes glucose.
10. the method for preparation concentration fish soup according to claim 1, it is characterised in that: carried out after the completion of the step 5) It is ingredient, homogeneous, filling.
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111743128A (en) * 2020-07-10 2020-10-09 大连工业大学 Snakehead soup product containing polysaccharide and preparation method thereof
CN112625841A (en) * 2021-01-08 2021-04-09 北部湾大学 Preparation method of sipunculus nudus yellow wine
CN113892618A (en) * 2021-10-08 2022-01-07 上海海洋大学 Method for improving stability of fish soup flavor

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CN102119777A (en) * 2011-02-25 2011-07-13 浙江大学 Method for preparing smoked fish food
CN102726700A (en) * 2012-07-12 2012-10-17 集美大学 Method for preparing fish flavor nutritional condiment
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