CN112998124A - Preparation method of squid liver paste - Google Patents
Preparation method of squid liver paste Download PDFInfo
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- CN112998124A CN112998124A CN202110452681.5A CN202110452681A CN112998124A CN 112998124 A CN112998124 A CN 112998124A CN 202110452681 A CN202110452681 A CN 202110452681A CN 112998124 A CN112998124 A CN 112998124A
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- 241000238366 Cephalopoda Species 0.000 title claims abstract description 64
- 210000004185 liver Anatomy 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract description 56
- 239000007788 liquid Substances 0.000 claims abstract description 52
- 238000010438 heat treatment Methods 0.000 claims abstract description 34
- 239000012752 auxiliary agent Substances 0.000 claims abstract description 26
- 238000000926 separation method Methods 0.000 claims abstract description 24
- 239000007787 solid Substances 0.000 claims abstract description 21
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 20
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 239000004365 Protease Substances 0.000 claims abstract description 17
- 238000012545 processing Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 15
- 239000012141 concentrate Substances 0.000 claims abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 239000006227 byproduct Substances 0.000 claims abstract description 12
- PUVAFTRIIUSGLK-UHFFFAOYSA-M trimethyl(oxiran-2-ylmethyl)azanium;chloride Chemical compound [Cl-].C[N+](C)(C)CC1CO1 PUVAFTRIIUSGLK-UHFFFAOYSA-M 0.000 claims abstract description 12
- 108091005804 Peptidases Proteins 0.000 claims abstract description 11
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 11
- 241001506047 Tremella Species 0.000 claims abstract description 10
- 150000004676 glycans Chemical class 0.000 claims abstract description 10
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 10
- 239000005017 polysaccharide Substances 0.000 claims abstract description 10
- 150000001875 compounds Chemical class 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
- 108090000790 Enzymes Proteins 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000012216 screening Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 239000000243 solution Substances 0.000 claims description 32
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 12
- 235000019419 proteases Nutrition 0.000 claims description 10
- 229940088598 enzyme Drugs 0.000 claims description 7
- 108090000145 Bacillolysin Proteins 0.000 claims description 6
- 102000035092 Neutral proteases Human genes 0.000 claims description 6
- 108091005507 Neutral proteases Proteins 0.000 claims description 6
- 108090000526 Papain Proteins 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 230000007935 neutral effect Effects 0.000 claims description 6
- 229940055729 papain Drugs 0.000 claims description 6
- 235000019834 papain Nutrition 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 2
- 239000012460 protein solution Substances 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 abstract description 5
- 230000000415 inactivating effect Effects 0.000 abstract 1
- 238000004382 potting Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 12
- 235000019625 fat content Nutrition 0.000 description 9
- 238000001816 cooling Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 210000001835 viscera Anatomy 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000013535 sea water Substances 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002674 ointment Substances 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000001850 reproductive effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/14—Pretreatment of feeding-stuffs with enzymes
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Biomedical Technology (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a preparation method of squid liver paste, which comprises the following steps: s1, preparing an auxiliary agent: reacting the tremella polysaccharide with a 2, 3-epoxypropyl trimethyl ammonium chloride solution to obtain an auxiliary agent for later use; s2, cooking: putting the squid processing by-product into a cooking pot, and heating and cooking to obtain a cooking material; s3, solid-liquid separation: screening and separating the cooking material by using a vibrating screen, and removing solid residues to obtain cooking liquid; s4, oil-water separation: uniformly mixing the cooking liquor and the auxiliary agent, conveying the mixture to a horizontal centrifuge, and performing centrifugal separation to obtain protein liquid; s5, enzymolysis: conveying the protein liquid into an enzymolysis tank, adding compound protease for enzymolysis, and inactivating enzyme to obtain an enzymolysis liquid; s6, concentrating: conveying the enzymolysis liquid to a vacuum concentrator, and concentrating the concentrate in vacuum; s7, sterilization: adding the concentrate into a sterilizing tank, sterilizing, packaging and warehousing to obtain the squid liver paste. The squid paste prepared by the method has lower fat content and viscosity and better fluidity.
Description
Technical Field
The invention relates to a preparation method of squid liver paste.
Background
China has a sea area of about 450 ten thousand square kilometers and a coastline of about 3 thousand kilometers long, and marine biological resources are extremely abundant. The squid is a seawater product with rich nutritive value, also called soft fish or squid, belongs to cephalopod mollusks of cephalopoda, has strong reproductive capacity, short growth cycle and fast resource recovery, and is widely distributed in Shandong, Zhejiang and Guangdong coastal areas. With the rapid development of the marine fishing industry, the annual catching capacity of the squid in China reaches 40-50 ten thousand tons, the squid becomes one of the important domestic seawater product processing raw materials, and the squid is widely applied to the processing production of squid products such as raw fish slices, squid rings, dishes, seasonings and the like.
The processing and treatment process of the squid generally generates 15-30% of internal organs, and the squid is extremely easy to rot and deteriorate and difficult to store or further process. At first, squid viscera are directly buried as wastes, later with the progress of processing technology, the squid viscera are purchased by feed processing enterprises, squid paste is processed and prepared through the working procedures of high-temperature curing and the like and is directly used as primary aquatic feed, and the main components of the squid paste comprise moisture, crude protein, fat and a small amount of ash. The production process of the traditional squid paste comprises the following steps: the raw materials (squid processing by-products) are heated and boiled, and part of water is removed by continuous heating and boiling to obtain the squid processing by-products. The product produced by the process has no fat separation and removal, high fat content, high viscosity and poor fluidity.
Disclosure of Invention
The invention aims to solve the technical problem of providing a squid paste preparation method, wherein the squid paste prepared by the method has low fat content and viscosity and good fluidity.
In order to solve the technical problems, the technical scheme of the invention is as follows:
a preparation method of squid liver paste comprises the following steps:
s1, preparing an auxiliary agent: adding tremella polysaccharide into a sodium hydroxide solution, heating to 40 ℃, stirring for 30-40 minutes, adding a 2, 3-epoxypropyltrimethylammonium chloride solution, heating to 55 ℃, stirring for reacting for 40-50 minutes to obtain a reaction solution, filtering the reaction solution to obtain a solid, washing the solid to be neutral, and drying at 80 ℃ to constant weight to obtain an auxiliary agent for later use;
s2, cooking: putting the squid processing by-products into a cooking pot, heating to the temperature of 100 ℃ and 110 ℃, and cooking for 20-40 minutes to obtain a cooking material;
s3, solid-liquid separation: screening and separating the cooking material obtained in the step S2 by using a vibrating screen, and removing solid residues to obtain cooking liquid;
s4, oil-water separation: uniformly mixing the cooking liquor obtained in the step S3 and the auxiliary agent obtained in the step S1, conveying the mixture to a horizontal centrifuge, and performing centrifugal separation to obtain protein liquid;
s5, enzymolysis: conveying the protein liquid obtained in the step S4 to an enzymolysis tank, adding compound protease, performing enzymolysis for 1.5-2.5 hours at 45-50 ℃, heating to 105 ℃ after the enzymolysis is finished, and keeping the temperature for 10 minutes to inactivate enzyme to obtain an enzymolysis liquid;
s6, concentrating: conveying the enzymolysis liquid obtained in the step S5 to a vacuum concentrator, and concentrating in vacuum at 75-85 ℃ until the water content is 45-50% to obtain a concentrate;
s7, sterilization: and (4) adding the concentrate obtained in the step S6 into a sterilization tank, heating to 100-.
Further, in step S1 of the present invention, the mass concentration of the sodium hydroxide solution is 20%, the mass concentration of the 2, 3-epoxypropyltrimethylammonium chloride solution is 40%, and the mass ratio of the tremella polysaccharide to the sodium hydroxide solution to the 2, 3-epoxypropyltrimethylammonium chloride solution is 1:1.5: 2.5.
In step S4 of the present invention, the mass ratio of the cooking liquid obtained in step S3 to the auxiliary obtained in step S1 is 10: 1.
Further, in step S4 of the present invention, the speed of centrifugal separation is 3000-3500 rpm.
Further, in step S5 of the present invention, the mass of the composite protease is 0.3% of the mass of the protein solution.
Further, in step S5 of the present invention, the compound protease is composed of equal mass of papain and neutral protease.
Compared with the prior art, the invention has the following beneficial effects:
1) the preparation method comprises the steps of heating and cooking raw materials (squid processing byproducts), screening the cooked materials through vibration screens to separate solid matters and liquid, centrifugally separating oil from the liquid with the solid matters removed, adding exogenous enzyme into the obtained liquid with low oil content at a specific temperature to perform enzymolysis reaction, hydrolyzing macromolecular protein into peptide and amino acid, removing partial water through vacuum concentration after the enzymolysis is finished, and sterilizing to obtain the squid paste product. Compared with the traditional squid paste, the squid processing byproduct has lower fat content and viscosity and better fluidity after being subjected to a series of operations.
2) In the step S4, an auxiliary agent is used to participate in the oil-water centrifugation process together with the cooking liquor, the auxiliary agent is prepared by reacting tremella polysaccharide with 2, 3-epoxypropyl trimethyl ammonium chloride, and the oil-water separation degree can be effectively improved, so that the fat content and viscosity of the squid liver paste are further reduced, and the fluidity is improved.
Detailed Description
The present invention will be described in detail with reference to specific embodiments, which are illustrative of the invention and are not to be construed as limiting the invention.
Example 1
Preparing squid liver paste according to the following steps:
s1, preparing an auxiliary agent: adding tremella polysaccharide into a sodium hydroxide solution with the mass concentration of 20%, heating to 40 ℃, stirring for 35 minutes, adding a 2, 3-epoxypropyltrimethylammonium chloride solution with the mass concentration of 40%, heating to 55 ℃, stirring for reacting for 45 minutes to obtain a reaction solution, filtering the reaction solution to obtain a solid, washing the solid to be neutral, and drying at 80 ℃ to constant weight to obtain an auxiliary agent for later use;
s2, cooking: putting the squid processing by-product into a cooking pot, heating to 105 ℃, and cooking for 30 minutes to obtain a cooking material;
s3, solid-liquid separation: screening and separating the cooking material obtained in the step S2 by using a vibrating screen, and removing solid residues to obtain cooking liquid;
s4, oil-water separation: uniformly mixing the cooking liquor obtained in the step S3 and the auxiliary agent obtained in the step S1 in a mass ratio of 10:1, conveying the mixture to a horizontal centrifuge, and performing centrifugal separation at a speed of 3200 revolutions per minute to obtain protein liquid;
s5, enzymolysis: conveying the protein liquid obtained in the step S4 to an enzymolysis tank, adding 0.3% of compound protease composed of papain and neutral protease with equal mass of the protein liquid, carrying out enzymolysis for 2 hours at 48 ℃, heating to 105 ℃ after the enzymolysis is finished, and carrying out heat preservation for 10 minutes to inactivate the enzyme to obtain an enzymolysis liquid;
s6, concentrating: conveying the enzymolysis liquid obtained in the step S5 to a vacuum concentrator, and concentrating in vacuum at 80 ℃ until the water content is 45-50% to obtain a concentrate;
s7, sterilization: and (4) adding the concentrate obtained in the step (S6) into a sterilization tank, heating to 105 ℃, sterilizing for 10 minutes, then cooling to 50 ℃, packaging and warehousing to obtain the squid liver paste.
Example 2
Preparing squid liver paste according to the following steps:
s1, preparing an auxiliary agent: adding tremella polysaccharide into a sodium hydroxide solution with the mass concentration of 20%, heating to 40 ℃, stirring for 30 minutes, then adding a 2, 3-epoxypropyl trimethyl ammonium chloride solution with the mass concentration of 40%, heating to 55 ℃, stirring for reacting for 40 minutes to obtain a reaction solution, filtering the reaction solution to obtain a solid, washing the solid to be neutral, and drying at 80 ℃ to constant weight to obtain an auxiliary agent for later use;
s2, cooking: putting the squid processing by-product into a cooking pot, heating to 100 ℃, and cooking for 40 minutes to obtain a cooking material;
s3, solid-liquid separation: screening and separating the cooking material obtained in the step S2 by using a vibrating screen, and removing solid residues to obtain cooking liquid;
s4, oil-water separation: uniformly mixing the cooking liquor obtained in the step S3 and the auxiliary agent obtained in the step S1 in a mass ratio of 10:1, conveying the mixture to a horizontal centrifuge, and performing centrifugal separation at a speed of 3000 rpm to obtain protein liquid;
s5, enzymolysis: conveying the protein liquid obtained in the step S4 to an enzymolysis tank, adding 0.3% of compound protease composed of papain and neutral protease with equal mass of the protein liquid, carrying out enzymolysis for 2.5 hours at 45 ℃, heating to 105 ℃ after the enzymolysis is finished, and keeping the temperature for 10 minutes to inactivate the enzyme to obtain an enzymolysis liquid;
s6, concentrating: conveying the enzymolysis liquid obtained in the step S5 to a vacuum concentrator, and concentrating in vacuum at 75 ℃ until the water content is 45-50% to obtain a concentrate;
s7, sterilization: and (5) adding the concentrate obtained in the step (S6) into a sterilization tank, heating to 100 ℃, sterilizing for 15 minutes, then cooling to 50 ℃, packaging and warehousing to obtain the squid liver paste.
Example 3
Preparing squid liver paste according to the following steps:
s1, preparing an auxiliary agent: adding tremella polysaccharide into a sodium hydroxide solution with the mass concentration of 20%, heating to 40 ℃, stirring for 40 minutes, then adding a 2, 3-epoxypropyl trimethyl ammonium chloride solution with the mass concentration of 40%, heating to 55 ℃, stirring for 50 minutes to obtain a reaction solution, filtering the reaction solution to obtain a solid, washing the solid to be neutral, and drying at 80 ℃ to constant weight to obtain an auxiliary agent for later use;
s2, cooking: putting the squid processing by-product into a cooking pot, heating to 110 ℃, and cooking for 20 minutes to obtain a cooking material;
s3, solid-liquid separation: screening and separating the cooking material obtained in the step S2 by using a vibrating screen, and removing solid residues to obtain cooking liquid;
s4, oil-water separation: uniformly mixing the cooking liquor obtained in the step S3 and the auxiliary agent obtained in the step S1 in a mass ratio of 10:1, conveying the mixture to a horizontal centrifuge, and performing centrifugal separation at a speed of 3500 rpm to obtain protein liquid;
s5, enzymolysis: conveying the protein liquid obtained in the step S4 to an enzymolysis tank, adding 0.3% of compound protease composed of papain and neutral protease with equal mass of the protein liquid, carrying out enzymolysis for 1.5 hours at 50 ℃, heating to 105 ℃ after the enzymolysis is finished, and keeping the temperature for 10 minutes to inactivate the enzyme to obtain an enzymolysis liquid;
s6, concentrating: conveying the enzymolysis liquid obtained in the step S5 to a vacuum concentrator, and concentrating under vacuum at 85 ℃ until the water content is 45-50% to obtain a concentrate;
s7, sterilization: and (4) adding the concentrate obtained in the step (S6) into a sterilization tank, heating to 110 ℃, sterilizing for 12 minutes, then cooling to 50 ℃, packaging and warehousing to obtain the squid liver paste.
Example 4
Preparing squid liver paste according to the following steps:
s1, preparing an auxiliary agent: adding tremella polysaccharide into a sodium hydroxide solution with the mass concentration of 20%, heating to 40 ℃, stirring for 35 minutes, adding a 2, 3-epoxypropyltrimethylammonium chloride solution with the mass concentration of 40%, heating to 55 ℃, stirring for reacting for 45 minutes to obtain a reaction solution, filtering the reaction solution to obtain a solid, washing the solid to be neutral, and drying at 80 ℃ to constant weight to obtain an auxiliary agent for later use;
s2, cooking: putting the squid processing by-product into a cooking pot, heating to 105 ℃, and cooking for 25 minutes to obtain a cooking material;
s3, solid-liquid separation: screening and separating the cooking material obtained in the step S2 by using a vibrating screen, and removing solid residues to obtain cooking liquid;
s4, oil-water separation: uniformly mixing the cooking liquor obtained in the step S3 and the auxiliary agent obtained in the step S1 in a mass ratio of 10:1, conveying the mixture to a horizontal centrifuge, and centrifuging at a speed of 3300 rpm to obtain a protein liquid;
s5, enzymolysis: conveying the protein liquid obtained in the step S4 to an enzymolysis tank, adding 0.3% of compound protease composed of papain and neutral protease with equal mass of the protein liquid, carrying out enzymolysis for 2 hours at 49 ℃, heating to 105 ℃ after the enzymolysis is finished, and carrying out heat preservation for 10 minutes to inactivate the enzyme to obtain an enzymolysis liquid;
s6, concentrating: conveying the enzymolysis liquid obtained in the step S5 to a vacuum concentrator, and concentrating in vacuum at 80 ℃ until the water content is 45-50% to obtain a concentrate;
s7, sterilization: and (4) adding the concentrate obtained in the step (S6) into a sterilization tank, heating to 105 ℃, sterilizing for 14 minutes, then cooling to 50 ℃, packaging and warehousing to obtain the squid liver paste.
Comparative example 1
The preparation method of the traditional squid liver paste comprises the following steps: and (3) putting the squid processing by-product into a cooking pot, heating to 105 ℃, and cooking for 30 minutes.
Comparative example 2
Unlike embodiment 1, step S1 is absent, and step S4 is changed to: and (4) conveying the cooking liquor obtained in the step (S3) to a horizontal centrifuge, and centrifuging at a speed of 3200 rpm to obtain the protein liquid. I.e., step S4 uses no auxiliary agent.
The first experimental example: fat content test
The fat contents of the squid ointments prepared in examples 1 to 4 and comparative examples 1 to 2 were measured with reference to GB5009.6-2016, and the test results are shown in table 1:
TABLE 1
As can be seen from table 1, the fat content of the squid liver paste prepared in examples 1 to 4 of the present invention is significantly lower than that of comparative example 1, which indicates that the present invention can effectively reduce the fat content of the squid liver paste. The partial steps of the comparative example 2 are different from those of the example 1, and compared with the example 1, the fat content of the squid paste prepared by the comparative example 2 is increased, which shows that the auxiliary agent used in the step S4 of the invention is helpful for further reducing the fat content of the squid paste.
Experiment example two: viscosity measurement
The viscosities of the squid pastes obtained in examples 1 to 4 and comparative examples 1 to 2 were measured using a glass capillary viscometer with reference to ASTM D445 and the test results are shown in table 2:
| viscosity (cp) | |
| Example 1 | 150 |
| Example 2 | 153 |
| Example 3 | 155 |
| Example 4 | 154 |
| Comparative example 1 | 1008 |
| Comparative example 2 | 186 |
TABLE 2
As can be seen from table 2, the viscosities of examples 1 to 4 of the present invention are all significantly lower than those of comparative example 1, which indicates that the present invention can effectively reduce the viscosity of squid liver paste and improve the fluidity. The partial steps of the comparative example 2 are different from those of the example 1, and compared with the example 1, the viscosity of the squid liver paste prepared by the comparative example 2 is increased, which shows that the auxiliary agent used in the step S4 of the invention is helpful for further reducing the viscosity of the squid liver paste.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (6)
1. A preparation method of squid liver paste is characterized by comprising the following steps: the method comprises the following steps:
s1, preparing an auxiliary agent: adding tremella polysaccharide into a sodium hydroxide solution, heating to 40 ℃, stirring for 30-40 minutes, adding a 2, 3-epoxypropyltrimethylammonium chloride solution, heating to 55 ℃, stirring for reacting for 40-50 minutes to obtain a reaction solution, filtering the reaction solution to obtain a solid, washing the solid to be neutral, and drying at 80 ℃ to constant weight to obtain an auxiliary agent for later use;
s2, cooking: putting the squid processing by-products into a cooking pot, heating to the temperature of 100 ℃ and 110 ℃, and cooking for 20-40 minutes to obtain a cooking material;
s3, solid-liquid separation: screening and separating the cooking material obtained in the step S2 by using a vibrating screen, and removing solid residues to obtain cooking liquid;
s4, oil-water separation: uniformly mixing the cooking liquor obtained in the step S3 and the auxiliary agent obtained in the step S1, conveying the mixture to a horizontal centrifuge, and performing centrifugal separation to obtain protein liquid;
s5, enzymolysis: conveying the protein liquid obtained in the step S4 to an enzymolysis tank, adding compound protease, performing enzymolysis for 1.5-2.5 hours at 45-50 ℃, heating to 105 ℃ after the enzymolysis is finished, and keeping the temperature for 10 minutes to inactivate enzyme to obtain an enzymolysis liquid;
s6, concentrating: conveying the enzymolysis liquid obtained in the step S5 to a vacuum concentrator, and concentrating in vacuum at 75-85 ℃ until the water content is 45-50% to obtain a concentrate;
s7, sterilization: and (4) adding the concentrate obtained in the step S6 into a sterilization tank, heating to 100-.
2. The preparation method of squid paste of claim 1, wherein the preparation method comprises the following steps: in the step S1, the mass concentration of the sodium hydroxide solution is 20%, the mass concentration of the 2, 3-epoxypropyltrimethylammonium chloride solution is 40%, and the mass ratio of the tremella polysaccharide to the sodium hydroxide solution to the 2, 3-epoxypropyltrimethylammonium chloride solution is 1:1.5: 2.5.
3. The preparation method of squid paste of claim 1, wherein the preparation method comprises the following steps: in the step S4, the mass ratio of the cooking liquid obtained in the step S3 to the auxiliary obtained in the step S1 is 10: 1.
4. The preparation method of squid paste of claim 1, wherein the preparation method comprises the following steps: in step S4, the centrifugal separation speed is 3000-3500 rpm.
5. The preparation method of squid paste of claim 1, wherein the preparation method comprises the following steps: in step S5, the mass of the composite protease is 0.3% of the mass of the protein solution.
6. The method for preparing squid cream according to claim 5, characterized in that: in the step S5, the compound protease is composed of equal mass of papain and neutral protease.
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