CN111264828A - Squid solid seasoning and preparation method thereof - Google Patents
Squid solid seasoning and preparation method thereof Download PDFInfo
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- CN111264828A CN111264828A CN201911275896.3A CN201911275896A CN111264828A CN 111264828 A CN111264828 A CN 111264828A CN 201911275896 A CN201911275896 A CN 201911275896A CN 111264828 A CN111264828 A CN 111264828A
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- 241000238366 Cephalopoda Species 0.000 title claims abstract description 164
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 60
- 239000007787 solid Substances 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
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- 239000008103 glucose Substances 0.000 claims abstract description 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
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- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 12
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 12
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 12
- 229960004853 betadex Drugs 0.000 claims abstract description 12
- 239000008213 purified water Substances 0.000 claims abstract description 12
- 235000014102 seafood Nutrition 0.000 claims abstract description 12
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 12
- 229940100445 wheat starch Drugs 0.000 claims abstract description 12
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract 3
- 239000007788 liquid Substances 0.000 claims description 39
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- 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 6
- 238000010411 cooking Methods 0.000 claims description 5
- 108091005658 Basic proteases Proteins 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- 239000005715 Fructose Substances 0.000 claims description 4
- 108090000526 Papain Proteins 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 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 108010007119 flavourzyme Proteins 0.000 claims description 4
- 229940055729 papain Drugs 0.000 claims description 4
- 235000019834 papain Nutrition 0.000 claims description 4
- 108090000145 Bacillolysin Proteins 0.000 claims description 3
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- 102000035092 Neutral proteases Human genes 0.000 claims description 3
- 108091005507 Neutral proteases Proteins 0.000 claims description 3
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims description 3
- 102000004142 Trypsin Human genes 0.000 claims description 3
- 108090000631 Trypsin Proteins 0.000 claims description 3
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 claims description 3
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 3
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000012588 trypsin Substances 0.000 claims description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 26
- 235000019634 flavors Nutrition 0.000 abstract description 26
- 241000237502 Ostreidae Species 0.000 abstract description 7
- 235000020636 oyster Nutrition 0.000 abstract description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 16
- 239000000047 product Substances 0.000 description 14
- 235000018102 proteins Nutrition 0.000 description 11
- 102000004169 proteins and genes Human genes 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 10
- 229910052742 iron Inorganic materials 0.000 description 8
- 241001311778 Uroteuthis chinensis Species 0.000 description 7
- 229940024606 amino acid Drugs 0.000 description 7
- 150000001413 amino acids Chemical class 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 235000012054 meals Nutrition 0.000 description 6
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 6
- MDXRFOWKIZPNTA-UHFFFAOYSA-L butanedioate;iron(2+) Chemical compound [Fe+2].[O-]C(=O)CCC([O-])=O MDXRFOWKIZPNTA-UHFFFAOYSA-L 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 229960001604 ferrous succinate Drugs 0.000 description 5
- 238000010025 steaming Methods 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 229960003080 taurine Drugs 0.000 description 3
- 108010005094 Advanced Glycation End Products Proteins 0.000 description 2
- 230000004071 biological effect Effects 0.000 description 2
- 238000006555 catalytic reaction Methods 0.000 description 2
- 230000009920 chelation Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- -1 iron ions Chemical class 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 238000000751 protein extraction Methods 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004157 Hydrolases Human genes 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010034018 Parosmia Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 150000002391 heterocyclic compounds Chemical class 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229910052712 strontium Inorganic materials 0.000 description 1
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical compound [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000003809 water extraction Methods 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Marine Sciences & Fisheries (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of seafood processing, and provides a squid solid seasoning and a preparation method thereof, aiming at solving the problems that the traditional squid seasoning is easy to oyster, has large fishy smell and has insufficient delicate flavor, wherein the squid solid seasoning comprises, by weight, 100 parts of total parts of squid Maillard concentrated solution 60-90 parts, wheat starch 20-60 parts, seafood powder 1-15 parts, edible salt 1-8 parts, β cyclodextrin 10-60 parts, purified water 10-40 parts, sodium glutamate 0.1-8 parts and glucose 2-10 parts.
Description
Technical Field
The invention relates to the technical field of marine product processing, and in particular relates to a squid solid seasoning and a preparation method thereof.
Background
The squid is a deep sea fish, which is rich in major elements such as calcium, phosphorus, iron and the like, and also contains a large amount of trace elements beneficial to the human body, such as manganese, selenium, strontium and the like. The Loligo chinensis Gray also contains abundant proteins, amino acids required by human body, and large amount of taurine, and has effects of inhibiting cholesterol content in blood, relieving fatigue, recovering vision, and improving liver function. The eating of squids is increasing, and the processing application of the squids is also very wide, such as: the requirements of shredded squid, canned squid and squid seasoning, especially squid seasoning, are generally higher.
The prior squid seasoning preparation process mostly adopts a method of drying and crushing raw material squid, and then adds salt, monosodium glutamate, spices and the like to compound the squid seasoning, and has the defects of easy oyster change, strong fishy smell, insufficient delicate flavor and the like, wherein the strong fishy smell is caused by the fact that the raw material squid fat contains a plurality of highly unsaturated fatty acids which can be oxidized and changed oyster after contacting with air; the insufficient delicate flavor is caused by the fact that the protein in the squid which is used as the raw material is rarely degraded into amino acid, so that the amino acid content of the squid seasoning is insufficient.
Chinese patent literature discloses a method for preparing a squid extract seasoning, the application publication number of which is CN105901634A, the method adopts an enzymolysis technology of papain, animal protein hydrolase and flavor protease, so that the content of amino acids in an enzyme hydrolysate of small squids is improved, a hot water extraction technology of small squid flavor protein is adopted, squid flavor protein powder with strong seafood flavor is obtained, and the squid seasoning which has high multiple of delicate flavor, strong seafood squid flavor and is not easy to oxidize oyster is obtained by compounding. However, the preparation process of the squid extract seasoning has the problems of high enzymolysis temperature, long time and low squid protein extraction rate.
Disclosure of Invention
The invention provides a squid solid seasoning which is not easy to oxidize oyster, has no fishy smell and has strong delicate flavor, and aims to overcome the problems that the traditional squid seasoning is easy to oyster change, has large fishy smell and insufficient delicate flavor.
The invention also provides a preparation method of the squid solid seasoning, which is simple to operate, has no special requirements on equipment, and is high in enzymolysis efficiency and protein extraction rate.
In order to achieve the purpose, the invention adopts the following technical scheme:
the squid solid seasoning comprises, by weight, 100 parts of total weight, 60-90 parts of squid Maillard concentrated solution, 20-60 parts of wheat starch, 1-15 parts of seafood powder, 1-8 parts of edible salt, 10-60 parts of β cyclodextrin, 10-40 parts of purified water, 0.1-8 parts of sodium glutamate and 2-10 parts of glucose.
The squid is prepared into the solid seasoning for the first time, so that the original flavor of the squid is kept, the seasoning is full, fresh, fragrant and unique, the raw material source is wide, the taste is rich, the seafood flavor is strong, the prepared seasoning has certain biological activity because the prepared seasoning is rich in nutrient components such as small molecular peptides, various amino acids, taurine, Maillard reaction products and the like, and the seasoning is very beneficial to the health of a human body. Compared with other seasonings, the seasoning prepared by the method keeps the unique flavor of the squid, has special fragrance due to the fact that the seasoning is rich in various flavor amino acids, Maillard reactants and the like, has certain functional characteristics of resisting oxidation, reducing high blood pressure, high blood sugar, high blood fat and high blood sugar and the like, and is low in production cost, good in taste and rich in nutritional ingredients.
Preferably, the preparation method of the squid Maillard concentrated solution comprises the following steps:
(1) removing viscera and epidermis from fresh squids, draining, and cooking at 90-200 deg.C under 0.01-0.5 MPa for 10-60 s to obtain squid meat and soup; the defatting rate of the squid meat is 10-60%; the squid meat is pretreated by adopting a cooking method, so that the special flavor of the squid can be fully preserved, the fishy smell is reduced, the degreasing rate is controlled to be as high as 10-60%, the oxidative fishy smell change and browning generated by the contact of highly unsaturated fatty acid and air can be effectively reduced, and the squid solid seasoning is not easy to oxidize and oyster change and has no fishy smell;
(2) adding water into the squid meat and the soup obtained in the step (1), stirring and homogenizing to obtain homogenate, adding protease for enzymolysis, performing enzyme deactivation treatment after the enzymolysis is finished, centrifuging, and filtering to obtain squid enzymolysis liquid;
(3) adding reducing sugar into the squid enzymolysis liquid obtained in the step (2) to carry out Maillard reaction to obtain squid Maillard reaction liquid; in the step, free amino compounds in the squid enzymolysis liquid react with reducing sugar to generate reducing ketone, aldehyde and heterocyclic compounds which are main sources of food color and flavor, so that the squid solid seasoning is more intense in delicate flavor;
(4) and (4) concentrating the squid Maillard reaction liquid obtained in the step (3) at a low temperature of 40-70 ℃ and a vacuum degree of-0.08-0.02 MPa, and obtaining a squid Maillard concentrated liquid when the concentration is 15-30%.
Preferably, the preparation method of the squid Maillard concentrated solution comprises the following steps:
(1) removing viscera and epidermis from fresh squids, draining, and cooking at 90-200 deg.C under 0.01-0.5 MPa for 10-60 s to obtain squid meat and soup; the defatting rate of the squid meat is 10-60%;
(2) adding 0.05mol/L ferrous succinate solution into the squid meat and the soup obtained in the step (1), stirring and homogenizing to obtain homogenate, adding protease for enzymolysis, wherein the enzymolysis temperature is 30-35 ℃, the enzymolysis time is 1-3 h, and after the enzymolysis is finished, carrying out enzyme deactivation treatment, centrifuging and filtering to obtain iron-chelated squid enzymolysis liquid; the step utilizes more chelated active sites of squid enzymolysis products to carry out Fe treatment2+Has the function of higher chelation rate, and a proper amount of ferrous succinate solution and Fe are creatively added into an enzymolysis system2+The enzyme can be chelated with the enzymolysis product quickly, so as to break the enzymolysis balance, the catalytic reaction can be carried out quickly, the enzymolysis efficiency is improved, the temperature of the enzymolysis system is reduced (lower than 55 ℃), and the enzyme is based on Fe2+Has high chelation effect on enzymolysis products, improves the extraction rate of squid protein, and the obtained squid protein is rich in iron base, can be used as protein powder and iron supplement, and can be used in foodThe Maillard reaction is quickly completed by continuously releasing iron ions to catalyze in the step (3), so that the production efficiency is improved;
(3) adding reducing sugar into the iron-chelated squid enzymolysis liquid obtained in the step (2) to carry out Maillard reaction, wherein the Maillard reaction temperature is 75-100 ℃, and the reaction time is 30-60 min, so as to obtain squid Maillard reaction liquid; in the step, the iron chelate squid enzymolysis liquid continuously releases iron ions, the Maillard reaction is quickly finished by catalyzing, the reaction temperature and time are reduced, the energy consumption is low, and the production efficiency is improved; (4) and (4) concentrating the squid Maillard reaction liquid obtained in the step (3) at a low temperature of 40-70 ℃ and a vacuum degree of-0.08-0.02 MPa, and obtaining a squid Maillard concentrated liquid when the concentration is 15-30%.
Preferably, in the step (2), the feed-liquid mass ratio of the homogenate is 1: (10-15); the enzymolysis temperature is 40-60 ℃, and the enzymolysis time is 2-6 h; the enzyme deactivation temperature is 85-100 ℃, and the enzyme deactivation time is 5-15 min; the rotating speed of the centrifugation is 6000 to 7000r/min, and the centrifugation time is 5 to 30 min.
Preferably, in the step (2), the protease is one or more of flavourzyme, alkaline protease, neutral protease, papain, compound protease and trypsin; the addition amount of the protease in the homogenate is 0.2-6% (w/v).
Preferably, in the step (3), the reducing sugar is selected from one or more of xylose, glucose, ribose, fructose and lactose; the addition amount of the reducing sugar in the squid enzymolysis liquid is 0.2-4% (w/v).
Preferably, in the step (3), the Maillard reaction temperature is 85-150 ℃, and the reaction time is 20-300 min.
Preferably, the seafood powder is selected from one or more of shrimp meat powder, shrimp powder and crab powder.
A preparation method of a squid solid seasoning comprises the following steps:
(1) weighing the raw materials according to the proportion, and uniformly stirring the squid Maillard concentrated solution, wheat starch, seafood powder, edible salt, β cyclodextrin, purified water, sodium glutamate and glucose to obtain a homogeneous concentrated solution;
(2) and (3) granulating the homogeneous concentrated solution obtained in the step (1), drying and sterilizing, sieving by a 40-100-mesh sieve, and sealing and packaging by weight to obtain a squid solid seasoning finished product.
Preferably, in the step (1), the temperature is controlled to be 25-65 ℃ and the pressure is controlled to be 20-45 MPa in the stirring process.
Preferably, in the step (2), the drying and sterilization is performed by keeping the inside of the vibration fluidized bed for 5 minutes or more.
Therefore, the invention has the following beneficial effects:
(1) the squid is prepared into the solid seasoning for the first time, the original flavor of the squid is kept, the seasoning is full, fresh, fragrant and unique, the raw material source is wide, the taste is rich, the seafood flavor is strong, the prepared seasoning has certain biological activity because the prepared seasoning is rich in nutrient components such as small molecular peptides, various amino acids, taurine, Maillard reaction products and the like, and the seasoning is very beneficial to the health of a human body;
(2) the preparation process is simple, ferrous succinate is added into an enzymolysis system, enzymolysis balance is broken, catalytic reaction is rapidly carried out, enzymolysis efficiency is improved, the temperature of the enzymolysis system is reduced, the extraction rate of sleeve-fish protein is improved, and the obtained sleeve-fish protein is rich in iron base and can be used as a protein powder, an iron supplement and a catalyst for Maillard reaction.
Detailed Description
The technical solution of the present invention is further specifically described below by way of specific examples.
In the present invention, all the equipment and materials are commercially available or commonly used in the art, and the methods in the following examples are conventional in the art unless otherwise specified.
Example 1
Preparing a squid Maillard concentrated solution:
(1) removing viscera and epidermis from fresh Loligo chinensis Gray, draining off water, and steaming at 90 deg.C under 0.5MPa for 60s to obtain Carnis Pseudosciaenae Gray and soup; the defatting rate of the squid meat is 10 percent;
(2) adding water into the squid meat and the soup obtained in the step (1), smashing and homogenizing to obtain a material liquid with a mass ratio of 1: 10, adding 0.2% (w/v) flavourzyme in the homogenate to carry out enzymolysis, wherein the enzymolysis temperature is 40 ℃, the enzymolysis time is 6 hours, carrying out enzyme deactivation treatment after the enzymolysis is finished, the enzyme deactivation temperature is 85 ℃, the enzyme deactivation time is 15 minutes, centrifuging for 30 minutes at the rotating speed of 6000r/min, and filtering to obtain squid enzymolysis liquid;
(3) adding 4% (w/v) glucose into the squid enzymolysis liquid obtained in the step (2) to carry out Maillard reaction, wherein the Maillard reaction temperature is 85 ℃, and the reaction time is 300min, so as to obtain a squid Maillard reaction liquid;
(4) and (4) concentrating the squid Maillard reaction liquid obtained in the step (3) at a low temperature of 70 ℃ and under the vacuum degree of-0.08 MPa, and obtaining the squid Maillard concentrated liquid when the concentration is 15%.
(II) preparing the squid solid seasoning:
(1) uniformly stirring 60g of squid Maillard concentrated solution, 60g of wheat starch, 1g of shrimp meal, 1g of edible salt, 10g of β cyclodextrin, 10g of purified water, 0.1g of sodium glutamate and 2g of glucose at the temperature of 25 ℃ and under the pressure of 45MPa to obtain homogeneous concentrated solution according to 100g of total weight;
(2) and (3) granulating the homogeneous concentrated solution obtained in the step (1), keeping the homogeneous concentrated solution in a vibration fluidized bed for 10min, drying and sterilizing, sieving by a 40-mesh sieve, and packaging in a sealed manner to obtain the squid solid seasoning finished product.
Example 2
Preparing a squid Maillard concentrated solution:
(1) removing viscera and epidermis from fresh Loligo chinensis Gray, draining off water, and steaming at 200 deg.C under 0.01MPa for 10s to obtain Carnis Pseudosciaenae Gray and soup; the defatting rate of the squid meat is 60 percent;
(2) adding water into the squid meat and the soup obtained in the step (1), smashing and homogenizing to obtain a material liquid with a mass ratio of 1: 15, adding 6% (w/v) of alkaline protease in the homogenate to carry out enzymolysis, wherein the enzymolysis temperature is 60 ℃, the enzymolysis time is 2 hours, carrying out enzyme deactivation treatment after the enzymolysis is finished, the enzyme deactivation temperature is 100 ℃, the enzyme deactivation time is 5min, centrifuging for 5min at the rotating speed of 7000r/min, and filtering to obtain squid enzymolysis liquid;
(3) adding 0.2% (w/v) xylose into the squid enzymolysis liquid obtained in the step (2) to carry out Maillard reaction, wherein the Maillard reaction temperature is 150 ℃, and the reaction time is 20min, so as to obtain a squid Maillard reaction liquid;
(4) and (4) concentrating the squid Maillard reaction liquid obtained in the step (3) at a low temperature of 40 ℃ and a vacuum degree of 0.02MPa, and concentrating the reaction liquid to a concentration of 30% to obtain the squid Maillard concentrated liquid.
(II) preparing the squid solid seasoning:
(1) according to the total weight of 100g, uniformly stirring 90g of squid Maillard concentrated solution, 20g of wheat starch, 15g of crab meal, 8 parts of edible salt, 60g of β cyclodextrin, 40g of purified water, 8g of sodium glutamate and 10g of glucose under the conditions of 65 ℃ of temperature and 20MPa of pressure to obtain homogeneous concentrated solution;
(2) and (3) granulating the homogeneous concentrated solution obtained in the step (1), keeping the homogeneous concentrated solution in a vibration fluidized bed for 15min, drying and sterilizing, sieving by using a 100-mesh sieve, and sealing and packaging by weight to obtain the finished product of the squid solid seasoning.
Example 3
Preparing a squid Maillard concentrated solution:
(1) removing viscera and epidermis from fresh Loligo chinensis Gray, draining off water, and steaming at 100 deg.C and 0.1MPa for 30s to obtain Carnis Loligo chinensis Gray and soup; the defatting rate of the squid meat is 50 percent;
(2) adding water into the squid meat and the soup obtained in the step (1), smashing and homogenizing to obtain a material liquid with a mass ratio of 1: 12, adding 4% (w/v) neutral protease and 2% (w/v) papain in the homogenate for enzymolysis, wherein the enzymolysis temperature is 50 ℃, the enzymolysis time is 4 hours, carrying out enzyme deactivation treatment after the enzymolysis is finished, the enzyme deactivation temperature is 90 ℃, the enzyme deactivation time is 10min, centrifuging for 25min at the rotation speed of 6500r/min, and filtering to obtain squid enzymolysis liquid;
(3) adding 2% (w/v) of fructose and 2% of lactose into the squid enzymolysis liquid obtained in the step (2) to carry out Maillard reaction at the temperature of 100 ℃ for 200min to obtain a squid Maillard reaction liquid;
(4) and (4) concentrating the squid Maillard reaction liquid obtained in the step (3) at a low temperature of 55 ℃ and a vacuum degree of 0.01MPa, and concentrating the reaction liquid to a concentration of 20% to obtain the squid Maillard concentrated liquid.
(II) preparing the squid solid seasoning:
(1) according to the total weight of 100g, uniformly stirring 78g of squid Maillard concentrated solution, 50g of wheat starch, 3g of shrimp meat powder, 10g of crab meal, 6g of edible salt, 40g of β cyclodextrin, 20g of purified water, 6g of sodium glutamate and 8g of glucose at the temperature of 55 ℃ and the pressure of 35MPa to obtain homogeneous concentrated solution;
(2) and (3) granulating the homogeneous concentrated solution obtained in the step (1), keeping the homogeneous concentrated solution in a vibration fluidized bed for 10min, drying and sterilizing, sieving by a 60-mesh sieve, and packaging in a sealed manner to obtain the squid solid seasoning finished product.
Example 4
Preparing a squid Maillard concentrated solution:
(1) removing viscera and epidermis from fresh Loligo chinensis Gray, draining off water, and steaming at 110 deg.C under 0.4MPa for 30s to obtain Carnis Pseudosciaenae Gray and soup; the defatting rate of the squid meat is 10-60%;
(2) adding 0.05mol/L ferrous succinate solution into the squid meat and the soup obtained in the step (1), smashing and homogenizing to obtain a material liquid mass ratio of 1: 12, adding 4% (w/v) of trypsin in the homogenate to carry out enzymolysis, wherein the enzymolysis temperature is 30 ℃, the enzymolysis time is 3 hours, carrying out enzyme deactivation treatment after the enzymolysis is finished, the enzyme deactivation temperature is 85 ℃, the enzyme deactivation time is 15min, centrifuging for 5min at the rotating speed of 7000r/min, and filtering to obtain squid enzymolysis liquid;
(3) adding 0.2% (w/v) ribose into the squid enzymolysis liquid obtained in the step (2) to carry out Maillard reaction, wherein the Maillard reaction temperature is 75 ℃, and the reaction time is 60min, so as to obtain a squid Maillard reaction liquid;
(4) and (4) concentrating the squid Maillard reaction liquid obtained in the step (3) at a low temperature of 60 ℃ and under the vacuum degree of-0.05 MPa, and obtaining the squid Maillard concentrated liquid when the concentration is 20%.
(II) preparing the squid solid seasoning:
(1) according to the total weight of 100g, 85g of squid Maillard concentrated solution, 40g of wheat starch, 2g of shrimp meat powder, 3g of crab meal, 7g of edible salt, 50g of β cyclodextrin, 30g of purified water, 4g of sodium glutamate and 8g of glucose are uniformly stirred at the temperature of 45 ℃ and the pressure of 25MPa to obtain homogeneous concentrated solution;
(2) and (3) granulating the homogeneous concentrated solution obtained in the step (1), keeping the homogeneous concentrated solution in a vibration fluidized bed for 10min, drying and sterilizing, sieving by a 60-mesh sieve, and packaging in a sealed manner to obtain the squid solid seasoning finished product.
Example 5
Preparing a squid Maillard concentrated solution:
(1) removing viscera and epidermis from fresh Loligo chinensis Gray, draining off water, and steaming at 200 deg.C under 0.01MPa for 20s to obtain Carnis Pseudosciaenae Gray and soup; the defatting rate of the squid meat is 55 percent;
(2) adding 0.05mol/L ferrous succinate solution into the squid meat and the soup obtained in the step (1), smashing and homogenizing to obtain a material liquid mass ratio of 1: 14, adding 0.2% (w/v) alkaline protease and 4% (w/v) compound protease in the homogenate for enzymolysis, wherein the enzymolysis temperature is 35 ℃, the enzymolysis time is 1h, carrying out enzyme deactivation treatment after the enzymolysis is finished, the enzyme deactivation temperature is 90 ℃, the enzyme deactivation time is 10min, centrifuging for 25min at the rotation speed of 6500r/min, and filtering to obtain squid enzymolysis liquid;
(3) adding 4% (w/v) of fructose into the squid enzymolysis liquid obtained in the step (2) to carry out Maillard reaction, wherein the Maillard reaction temperature is 100 ℃, and the reaction time is 30min, so as to obtain a squid Maillard reaction liquid;
(4) and (4) concentrating the squid Maillard reaction liquid obtained in the step (3) at a low temperature of 65 ℃ and a vacuum degree of 0.01MPa, and concentrating the reaction liquid to a concentration of 15% to obtain the squid Maillard concentrated liquid.
(II) preparing the squid solid seasoning:
(1) according to the total weight of 100g, 85g of squid Maillard concentrated solution, 40g of wheat starch, 2g of shrimp meat powder, 3g of crab meal, 7g of edible salt, 50g of β cyclodextrin, 30g of purified water, 4g of sodium glutamate and 8g of glucose are uniformly stirred at the temperature of 45 ℃ and the pressure of 25MPa to obtain homogeneous concentrated solution;
(2) and (3) granulating the homogeneous concentrated solution obtained in the step (1), keeping the homogeneous concentrated solution in a vibration fluidized bed for 10min, drying and sterilizing, sieving by a 60-mesh sieve, and packaging in a sealed manner to obtain the squid solid seasoning finished product.
Comparative example 1 (directly using squid powder without enzymolysis as raw material)
(1) According to the total weight of 100g, 60g of sleeve-fish powder, 60g of wheat starch, 1g of shrimp powder, 1g of edible salt, 10g of β cyclodextrin, 10g of purified water, 0.1g of sodium glutamate and 2g of glucose are uniformly stirred at the temperature of 25 ℃ and the pressure of 45MPa to obtain homogeneous concentrated solution;
(2) and (3) granulating the homogeneous concentrated solution obtained in the step (1), keeping the homogeneous concentrated solution in a vibration fluidized bed for 10min, drying and sterilizing, sieving by a 40-mesh sieve, and packaging in a sealed manner to obtain the squid solid seasoning finished product.
Comparative example 2 (No cooking procedure)
Preparing a squid Maillard concentrated solution:
(1) taking fresh squid, removing viscera and epidermis, cleaning, adding water, stirring and homogenizing to obtain feed liquid with the mass ratio of 1: 10, adding 0.2% (w/v) flavourzyme in the homogenate to carry out enzymolysis, wherein the enzymolysis temperature is 40 ℃, the enzymolysis time is 6 hours, carrying out enzyme deactivation treatment after the enzymolysis is finished, the enzyme deactivation temperature is 85 ℃, the enzyme deactivation time is 15 minutes, centrifuging for 30 minutes at the rotating speed of 6000r/min, and filtering to obtain squid enzymolysis liquid;
(2) adding 4% (w/v) glucose into the squid enzymolysis liquid obtained in the step (1) to carry out Maillard reaction, wherein the Maillard reaction temperature is 85 ℃, and the reaction time is 300min, so as to obtain a squid Maillard reaction liquid;
(3) and (3) concentrating the squid Maillard reaction liquid obtained in the step (2) at a low temperature of 70 ℃ and under the vacuum degree of-0.08 MPa, and obtaining the squid Maillard concentrated liquid when the concentration is 15%.
(II) preparing the squid solid seasoning:
(1) uniformly stirring 60g of squid Maillard concentrated solution, 60g of wheat starch, 1g of shrimp meal, 1g of edible salt, 10g of β cyclodextrin, 10g of purified water, 0.1g of sodium glutamate and 2g of glucose at the temperature of 25 ℃ and under the pressure of 45MPa to obtain homogeneous concentrated solution according to 100g of total weight;
(2) and (3) granulating the homogeneous concentrated solution obtained in the step (1), keeping the homogeneous concentrated solution in a vibration fluidized bed for 10min, drying and sterilizing, sieving by a 40-mesh sieve, and packaging in a sealed manner to obtain the squid solid seasoning finished product.
The performance indexes of the squid solid seasoning finished products of the examples 1 to 5 and the comparative examples 1 and 2 are detected, and the results are shown in the table 1:
TABLE 1 test results
| Performance index | Squid protein powder extraction rate (%) | Taste of the product |
| Example 1 | 80 | No fishy smell, and strong flavor |
| Example 2 | 82 | No fishy smell, and strong flavor |
| Example 3 | 81 | No fishy smell, and strong flavor |
| Example 4 | 90 | No fishy smell, and strong flavor |
| Example 5 | 92 | No fishy smell, and strong flavor |
| Comparative example 1 | 0 | Has strong fishy smell and insufficient delicate flavor |
| Comparative example 2 | 80 | Has strong fishy smell and slightly delicious taste |
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and other variations and modifications may be made without departing from the spirit of the invention as set forth in the claims.
Claims (10)
1. The squid solid seasoning is characterized by comprising, by weight, 100 parts of total weight, 60-90 parts of squid Maillard concentrated solution, 20-60 parts of wheat starch, 1-15 parts of seafood powder, 1-8 parts of edible salt, 10-60 parts of β cyclodextrin, 10-40 parts of purified water, 0.1-8 parts of sodium glutamate and 2-10 parts of glucose.
2. The squid solid seasoning as claimed in claim 1, wherein the preparation method of the squid Maillard concentrated solution comprises the following steps:
(1) removing viscera and epidermis from fresh squids, draining, and cooking at 90-200 deg.C under 0.01-0.5 MPa for 10-60 s to obtain squid meat and soup; the defatting rate of the squid meat is 10-60%;
(2) adding water into the squid meat and the soup obtained in the step (1), stirring and homogenizing to obtain homogenate, adding protease for enzymolysis, performing enzyme deactivation treatment after the enzymolysis is finished, centrifuging, and filtering to obtain squid enzymolysis liquid;
(3) adding reducing sugar into the squid enzymolysis liquid obtained in the step (2) to carry out Maillard reaction to obtain squid Maillard reaction liquid;
(4) and (4) concentrating the squid Maillard reaction liquid obtained in the step (3) at a low temperature of 40-70 ℃ and a vacuum degree of-0.08-0.02 MPa, and obtaining a squid Maillard concentrated liquid when the concentration is 15-30%.
3. A squid seasoning solid according to claim 2 wherein in step (2), the material-liquid mass ratio of the homogenate is 1: (10-15); the enzymolysis temperature is 40-60 ℃, and the enzymolysis time is 2-6 h; the enzyme deactivation temperature is 85-100 ℃, and the enzyme deactivation time is 5-15 min; the rotating speed of the centrifugation is 6000 to 7000r/min, and the centrifugation time is 5 to 30 min.
4. The squid solid seasoning according to claim 2, wherein in the step (2), the protease is one or more of flavourzyme, alkaline protease, neutral protease, papain, compound protease and trypsin; the addition amount of the protease in the homogenate is 0.2-6% (w/v).
5. A squid seasoning solid according to claim 2, wherein in the step (3), the reducing sugar is selected from one or more of xylose, glucose, ribose, fructose and lactose; the addition amount of the reducing sugar in the squid enzymolysis liquid is 0.2-4% (w/v).
6. The squid solid seasoning according to claim 2, wherein in the step (3), the Maillard reaction temperature is 85-150 ℃, and the reaction time is 20-300 min.
7. The squid solid seasoning as claimed in claim 1, wherein the seafood powder is selected from one or more of shrimp meat powder, shrimp powder and crab powder.
8. A method for preparing a squid seasoning solids as claimed in any of claims 1 to 7, comprising the steps of:
(1) weighing the raw materials according to the proportion, and uniformly stirring the squid Maillard concentrated solution, wheat starch, seafood powder, edible salt, β cyclodextrin, purified water, sodium glutamate and glucose to obtain a homogeneous concentrated solution;
(2) and (3) granulating the homogeneous concentrated solution obtained in the step (1), drying and sterilizing, sieving by a 40-100-mesh sieve, and sealing and packaging by weight to obtain a squid solid seasoning finished product.
9. The preparation method of the squid solid seasoning according to claim 8, wherein in the step (1), the temperature is controlled to be 25-65 ℃ and the pressure is controlled to be 20-45 MPa in the stirring process.
10. The preparation method of the squid solid seasoning as claimed in claim 8, wherein in the step (2), the drying and sterilization mode is kept in a vibration fluidized bed for more than 5 min.
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