CN111329030A - Method for producing seafood seasoning by using eel processing by-product - Google Patents
Method for producing seafood seasoning by using eel processing by-product Download PDFInfo
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- CN111329030A CN111329030A CN202010274888.3A CN202010274888A CN111329030A CN 111329030 A CN111329030 A CN 111329030A CN 202010274888 A CN202010274888 A CN 202010274888A CN 111329030 A CN111329030 A CN 111329030A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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Abstract
The invention discloses a method for producing seafood seasoning by using eel processing byproducts, which adopts the technical process that eel heads, fish bones, fish skins, fish minced meat and other processing byproducts are used as raw materials, and the seafood seasoning with good flavor is prepared by using superheated steam baking, enzymolysis, subcritical water extraction and fermentation technologies. According to the invention, the superheated steam baking and subcritical water extraction are adopted to inhibit the automatic oxidation of the grease, the generation of good flavor is promoted, meanwhile, the delicious peptide and the delicious amino acid with good flavor are generated through enzymolysis, and finally, the flavor of the seafood seasoning is further improved through yeast fermentation and flavor enhancement, so that the product can meet the requirements of consumers.
Description
Technical Field
The invention relates to the technical field of seafood seasoning production, in particular to a method for producing seafood seasoning by using eel processing byproducts, which is a method for preparing the eel processing byproducts into the seafood seasoning with good flavor by comprehensively using superheated steam baking, enzymolysis, subcritical water extraction and fermentation technologies.
Background
The eel is rich in high-quality protein and various amino acids necessary for human body, especially contains a rare protein of Sihelog, and has good effects of strengthening essence and invigorating kidney. High fat is also a main characteristic of eel, and it seriously affects the quality of eel processed products. At present, most eels are processed into roasted eel products, and a large amount of processing byproducts such as fish heads, fish bones, fish viscera and the like are inevitably generated in the roasted eel processing. Except that part of high-quality liver is processed into eel liver kebabs, most of by-products are processed into feed, and precious eel resources are wasted. Therefore, the invention mainly utilizes the high-quality protein and fat in the eel processing by-products to prepare the seafood seasoning with good flavor, which not only can reduce the discharge of processing waste, but also can improve the economic benefit of eel processing enterprises.
Disclosure of Invention
The invention aims to provide a method for producing seafood seasoning by using eel processing byproducts, which takes the eel processing byproducts as raw materials and prepares the seafood seasoning by using superheated steam baking, enzymolysis, subcritical water extraction and fermentation technologies.
In order to achieve the purpose, the technical scheme of the invention is as follows:
the invention relates to a method for producing seafood seasoning by using eel processing byproducts, which comprises the following steps: (1) baking with superheated steam: rinsing eel processing by-products with 3-5 times of saline water to remove substances which are easy to cause putrefaction, and baking with high-temperature superheated steam for 5-10 min; (2) enzymolysis: cooling the baked eel processing by-product to room temperature, mincing into meat paste by a meat mincer, adding purified water with the mass and volume of 3-5 times of the meat paste, adjusting the pH to 6.0-7.5, adding compound protease with the weight of 0.1-1.0 per mill of the meat paste, and performing heat preservation and enzymolysis at 45-55 ℃ for 60-120 min to obtain an enzymolysis liquid; (3) high-pressure hot water extraction: transferring the enzymatic hydrolysate to a pressure reaction kettle, removing oxygen by using nitrogen, and extracting for 30-60 min under high-temperature pressure hot water; (4) fermentation: adding salt with the volume mass of 10-15% of the solution into the extract obtained in the step (3), uniformly stirring, cooling to room temperature, adding dry yeast, and fermenting at 20-30 ℃ for 15-30 days to obtain a fermented zymolyte; (5) sterilization and filtration: heating the fermented zymolyte at 80-90 deg.C for 10-30 min for sterilization, and filtering with diatomite filter or soy sauce filter or ceramic membrane to remove protein and other impurities which are not completely fermented by enzymolysis, and making into clear and transparent seafood flavoring agent with good flavor.
In the step (1), the saline is 1-2% (w/v) of sodium chloride aqueous solution.
In the step (1), the temperature of the high-temperature superheated steam is 200-250 ℃.
In the step (2), the compound protease is composed of papain, neutral protease, flavourzyme and collagenase; the mass ratio of the components is as follows: 10-20% of papain, 10-20% of neutral protease, 30-50% of flavourzyme and 20-40% of collagenase.
In the step (3), the temperature of the high-temperature high-pressure hot water is 120-150 ℃, and the pressure is 5.0-10.0 MPa.
In the step (4), the dry yeast is one or a compound of torulopsis and saccharomyces rouxii, and the addition amount is 0.5-2.0 per mill of the volume of the extract solution.
The eel processing by-product is one or a mixture of fish head, fish bone, fish skin and minced meat.
Generally, the freshness of eel byproducts generated by processing is reduced, and if the seafood seasoning is prepared by only adopting enzymolysis or fermentation technology, the product has strong fishy smell and oil-consuming taste, thereby influencing the purchase desire of consumers. Typically, air contains about 21% oxygen, while superheated steam contains only 0.1% oxygen. The temperature of common steam is only 105 ℃, and the heating function can be realized; the temperature of the superheated steam reaches 200 ℃ to 250 ℃, so that the barbecue effect can be achieved. Moreover, the superheated steam has a large heat capacity and excellent thermal conductivity. Because the superheated steam heating is carried out in a low-oxygen or micro-oxygen environment, the oxidation of grease can be obviously inhibited, and the formation of harmful substances is reduced. According to the characteristics that the eel processing by-product contains rich unsaturated fatty acid and the volume fraction of oxygen in superheated steam is low, the following process sequence with internal linkage is established: firstly, removing putrefactive substances by rinsing; the grease is roasted by superheated steam to inhibit the grease from being oxidized automatically, partial grease can be removed by high-temperature roasting, the interaction between the grease and protein can be caused to generate fragrance, and the flavor is enhanced; through the action of the complex enzyme, the umami peptide and the umami amino acid with good taste are generated; the high-pressure hot water extraction can sterilize, promote partial protein to be converted into oligopeptide and amino acid and enhance the taste; finally, the flavor of the produced seafood seasoning is further improved by yeast fermentation and aroma enhancement. Moreover, in the preparation process of the product, the product is sterilized at high temperature for multiple times, 10 to 15 percent of salt is added in yeast fermentation to inhibit the growth and the propagation of microorganisms, and finally the sterilization temperature of the product is reduced to 80 to 90 ℃, so that the product can obtain good color and luster. Therefore, the invention has the following outstanding advantages:
1. the invention adopts high-temperature superheated steam for baking, thereby reducing the oil consumption and the smell of the product.
2. The invention adopts compound enzyme enzymolysis and high-temperature pressure hot water extraction, which can improve the delicate flavor of the product.
3. The invention can improve the taste and smell of the seafood seasoning by using yeast fermentation.
The invention is further described with reference to the following figures and specific examples.
Drawings
FIG. 1 shows the result of detecting the peroxide value of seafood seasoning;
FIG. 2 shows sensory evaluation results of seafood seasoning.
Detailed Description
Example 1
Rinsing 1 kg of eel head with 5L of 1% saline water, draining, baking with 250 deg.C high-temperature superheated steam for 5min, cooling with cold air, mincing into meat paste with mincer, adding 5L of purified water, stirring, adjusting pH to 7.5 with 1M NaOH, adding papain 0.1 g, neutral protease 0.1 g, flavor protease 0.2 g, and collagenase 0.1 g, stirring, placing in 55 deg.C water bath for enzymolysis for 60min, transferring the enzymolysis solution to a pressure reaction kettle, removing air with nitrogen, sealing, heating to 120 deg.C, pressurizing to 10.0 MPa with nitrogen, extracting at the temperature and pressure for 60min to obtain about 5L of extract, transferring the extract to a hot water sterilized stainless steel barrel, adding salt 500 g, cooling to room temperature, adding Torulopsis 1 g and yeast 1.5 g, fermenting at 20 deg.C for 30 days, heating the fermented zymolyte at 80 deg.C for 30 min, filtering with ceramic membrane with molecular weight cutoff of 10 kDa to remove incompletely zymolytic fermented protein and other impurities, and making into eel seafood flavoring.
Example 2
Rinsing 1 kg of eel bone with 4L of 1.5% saline water, draining, baking with 220 deg.C high-temperature superheated steam for 8 min, cooling with cold air, mincing into meat paste with meat mincer, adding 4L of purified water, stirring, adjusting pH to 7 with 0.1M NaOH, adding papain 0.5 g, neutral protease 0.25 g, flavourzyme 0.75 g, collagenase 1 g, stirring, placing in 50 deg.C water bath for enzymolysis for 90 min, transferring the enzymolysis solution to a pressure reactor, removing air with nitrogen, sealing, heating to 130 deg.C, pressurizing to 8.0 MPa with nitrogen, extracting at the temperature and pressure for 45min to obtain about 4L of extract, transferring the extract to a hot water sterilized stainless steel barrel, adding 500 g of salt, cooling to room temperature, adding 4 g of Torulopsis yeast, fermenting at 25 deg.C for 21 days, heating the fermented zymolyte at 85 deg.C for 20 min, filtering with ceramic membrane with molecular weight cutoff of 10 kDa to remove incompletely zymolytic fermented protein and other impurities, and making into eel seafood flavoring.
Example 3
Rinsing 1 kg mixture of head, bone, skin and minced fish of Anguillar Japonica with 3L 2% saline water, draining, baking with 200 deg.C high temperature superheated steam for 10 min, cooling with cold air, mincing into meat paste with meat mincer, adding 3L purified water, stirring, adjusting pH to 6 with 0.1M HCl, adding papain 1 g, neutral protease 1 g, flavor protease 1 g, and collagenase 2g, stirring, placing in 45 deg.C water bath for enzymolysis for 120 min, transferring the enzymolysis solution to pressure reaction kettle, removing air in the kettle with nitrogen, sealing, heating to 150 deg.C, pressurizing with nitrogen to 5.0 MPa, extracting at the temperature and pressure for 30 min to obtain about 3L extractive solution, transferring the extractive solution to hot water sterilized stainless steel barrel, adding 450 g salt, cooling to room temperature, adding 6 g Lu's yeast, fermenting at 30 deg.C for 15 days, heating the fermented zymolyte at 90 deg.C for 10 min, filtering with ceramic membrane with molecular weight cutoff of 10 kDa to remove incompletely zymolytic fermented protein and other impurities, and making into eel seafood flavoring.
Example 4 (control group)
Rinsing 1 kg of mixture of head, bone, skin and minced fish of Anguillar Japonica with 3L of 2% saline water, draining, baking at 200 deg.C for 10 min in an oven, cooling with cold air, mincing into meat paste with meat mincer, adding 3L of purified water, stirring, adjusting pH to 6 with 0.1M HCl, adding papain 1 g, neutral protease 1 g, flavor protease 1 g, and collagenase 2g, stirring, performing enzymolysis in 45 deg.C water bath for 120 min, transferring the enzymolysis solution to a pressure reaction kettle, removing air in the kettle with nitrogen, sealing, heating to 150 deg.C, pressurizing to 5.0 MPa with nitrogen, extracting at the temperature and pressure for 30 min to obtain about 3L of extractive solution, transferring the extractive solution to a hot water sterilized stainless steel barrel, adding 450 g of salt, cooling to room temperature, adding 6 g Lu's yeast, fermenting at 30 deg.C for 15 days, heating the fermented zymolyte at 90 deg.C for 10 min, filtering with ceramic membrane with molecular weight cutoff of 10 kDa to remove incompletely zymolytic fermented protein and other impurities, and making into eel seafood flavoring.
The peroxide value of the seafood seasoning is measured, and the result shows that the peroxide value of the seafood seasoning prepared by the superheated steam baking treatment is obviously lower than that of the seafood seasoning prepared by the oven baking treatment (figure 1). Moreover, the color, smell, taste and turbidity of the seafood seasoning were evaluated, and the results of fig. 2 show that the products obtained in examples 1 to 3 were good in color and good in umami due to the superheated steam roasting treatment, and the evaluators did not reflect fishy smell, and were clear and transparent, free from turbidity, impurities and suspended substances, while example 4 was poor in smell and taste due to the absence of the superheated steam roasting treatment. These results show that the baking of the eel processing by-products by superheated steam can inhibit the automatic oxidation of oil and fat, so that the oil and protein interact to generate fragrance, and further the seafood seasoning with good flavor can be prepared. In addition, previous researches show that when the subcritical water extraction temperature exceeds 170 ℃, part of amino acid can be damaged, and even heavy metal substances can be easily dissolved out, so that the subcritical water extraction temperature is controlled within 150 ℃.
In conclusion, the sea food seasoning with good flavor can be prepared from the sea eel processing by-products by utilizing the technologies of superheated steam baking, enzymolysis, subcritical water extraction and fermentation.
The above description is only an embodiment of the present invention, but the design concept of the present invention is not limited thereto, and any insubstantial modifications made by using the design concept should fall within the scope of infringing the present invention.
Claims (7)
1. A method for producing seafood seasoning by using eel processing by-products is characterized in that: the method comprises the following steps: (1) baking with superheated steam: rinsing eel processing by-products with 3-5 times of saline water to remove substances which are easy to cause putrefaction, and baking with high-temperature superheated steam for 5-10 min; (2) enzymolysis: cooling the baked eel processing by-product to room temperature, mincing into meat paste by a meat mincer, adding purified water with the mass and volume of 3-5 times of the meat paste, adjusting the pH to 6.0-7.5, adding compound protease with the weight of 0.1-1.0 per mill of the meat paste, and performing heat preservation and enzymolysis at 45-55 ℃ for 60-120 min to obtain an enzymolysis liquid; (3) high-pressure hot water extraction: transferring the enzymatic hydrolysate to a pressure reaction kettle, removing oxygen by using nitrogen, and extracting for 30-60 min under high-temperature pressure hot water; (4) fermentation: adding salt with the volume mass of 10-15% of the solution into the extract obtained in the step (3), uniformly stirring, cooling to room temperature, adding dry yeast, and fermenting at 20-30 ℃ for 15-30 days to obtain a fermented zymolyte; (5) sterilization and filtration: heating the fermented zymolyte at 80-90 deg.C for 10-30 min for sterilization, and filtering with diatomite filter or soy sauce filter or ceramic membrane to remove protein and other impurities which are not completely fermented by enzymolysis, and making into clear and transparent seafood flavoring agent with good flavor.
2. The method of producing a seafood seasoning using eel processing by-product as set forth in claim 1, wherein: in the step (1), the saline is 1-2% (w/v) of sodium chloride aqueous solution.
3. The method of producing a seafood seasoning using eel processing by-product as set forth in claim 1, wherein: in the step (1), the temperature of the high-temperature superheated steam is 200-250 ℃.
4. The method of producing a seafood seasoning using eel processing by-product as set forth in claim 1, wherein: in the step (2), the compound protease is composed of papain, neutral protease, flavourzyme and collagenase; the mass ratio of the components is as follows: 10-20% of papain, 10-20% of neutral protease, 30-50% of flavourzyme and 20-40% of collagenase.
5. The method of producing a seafood seasoning using eel processing by-product as set forth in claim 1, wherein: in the step (3), the temperature of the high-temperature high-pressure hot water is 120-150 ℃, and the pressure is 5.0-10.0 MPa.
6. The method of producing a seafood seasoning using eel processing by-product as set forth in claim 1, wherein: in the step (4), the dry yeast is one or a compound of torulopsis and saccharomyces rouxii, and the addition amount is 0.5-2.0 per mill of the volume of the extract solution.
7. The method of producing a seafood seasoning using eel processing by-product as set forth in claim 1, wherein: the eel processing by-product is one or a mixture of fish head, fish bone, fish skin and minced meat.
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Cited By (5)
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| CN112167593A (en) * | 2020-09-28 | 2021-01-05 | 长乐聚泉食品有限公司 | Method for producing eel peptide-based roasted eel and roasted saury sauce |
| CN112753998A (en) * | 2021-02-08 | 2021-05-07 | 宁波市农业科学研究院 | Method for preparing seafood sauce by utilizing squid leftovers |
| CN114098039A (en) * | 2021-11-05 | 2022-03-01 | 暨南大学 | Flavor-enhanced seasoning for Chinese carp as well as preparation method and application of flavor-enhanced seasoning |
| CN114365834A (en) * | 2022-01-07 | 2022-04-19 | 集美大学 | A preparation method of roasted eel sauce and frozen roasted eel |
| CN115553448A (en) * | 2022-11-03 | 2023-01-03 | 宁夏春升源生物科技有限公司 | Seafood-flavor paste essence and preparation method thereof |
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| CN115553448A (en) * | 2022-11-03 | 2023-01-03 | 宁夏春升源生物科技有限公司 | Seafood-flavor paste essence and preparation method thereof |
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