CN1265731C - Method of producing nutritive aguatic seasoning using biotechnology - Google Patents
Method of producing nutritive aguatic seasoning using biotechnology Download PDFInfo
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- CN1265731C CN1265731C CNB031508677A CN03150867A CN1265731C CN 1265731 C CN1265731 C CN 1265731C CN B031508677 A CNB031508677 A CN B031508677A CN 03150867 A CN03150867 A CN 03150867A CN 1265731 C CN1265731 C CN 1265731C
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Abstract
The present invention relates to a method using biological technology for producing an aquatic seasoning, which uses low-value ocean fishes, fresh water fishes and aquatic processing side products of first-stage freshness are used as raw materials, and the raw materials are cleanly washed, drained off and mashed to be hydrolyzed by neutral proteinase and/or trypsin, acid protease and/or neutral proteinase; then the traditional brewing and fermentation is used for preparing the nutritional aquatic seasoning with good color, perfume and taste. The method of the present invention increases the using value of the low-value fishes, and solves the problems of biological resource wastage, environmental pollution, etc. The method of the present invention can be used for obtaining the aquatic seasonings such as high-grade nutritional soy sauce, jam, etc., which have the characteristics of no fishy smell, no bone, traditional brewing and flavoring quality, perfume and taste.
Description
(1) technical field: the present invention relates to utilize low value fish and aquatic products processing accessory substance, use method, be specifically related to the method that applying biological enzymolysis combining with fermentation legal system is made nutrition aquatic products flavouring with biotechnology production nutrition aquatic products flavouring.
(2) background technology: low value fish and aquatic products processing accessory substance etc. contain rich in protein; its protein digestibility absorptivity is up to 85%～90%; the essential amino acids content height; wherein lysine content is respectively milk, meat, eggs 1.4,1.25 and 1.5 times; be wheat and rice vegetable protein lysine 5 times; also contain abundant taurine, unrighted acid, vitamin, trace element and macroelement, they all are the requisite nutriments of human health.These low value fishes only are used for very low traditional food of productive profit such as dried fish at present, traditional condiment fish sauce, feed fish meal, the aquatic products processing accessory substance removes a part and is used for the cheap fish meal of productive value, also has major part to be dropped, and causes the resource waste and pollution environment.
Existing kind and method of producing the aquatic products flavouring has: (1) utilization adds the biological enzyme hydrolysis technology high molecular weight protein in the processing byproducts such as squeezing the juice of fish soma albumen, production fish meal is hydrolyzed into small-molecular peptides or free amino acid, and methods such as warp concentrates, seasoning are developed into the aquatic products flavouring; (2) biology enzyme self hydrolysis that utilizes fish body self to exist makes fish soma self-dissolving (comprising that the ultraviolet ray irradiation waits the self-dissolving of physical method induced tissue), histone is hydrolyzed into small-molecular peptides or amino acid, methods such as warp concentrates, seasoning are developed into flavouring, as fish sauce; (3) boil soup, extractive with the aquatic products soft tissue,, make the delicate flavour material stripping, make flavouring through concentrated, seasoning as with the soft tissue extractive of herding oyster.The aquatic products flavouring fishy smell that said method is produced is heavy, and the material protein utilization is incomplete, and Fishbone can not be utilized, and product is not brewageed the color of fermented seasonings.
(3) summary of the invention: task of the present invention be solve that the raw material availability of above-mentioned existence is low, problems such as living resources waste and contaminated environment, provide a kind of with biological enzymolysis with in conjunction with traditional brewing fermentation, add the method that flavouring local flavor bacteria liquid fermenting and producing high calcium does not have the aquatic products flavouring of fishy smell, the color that the aquatic products flavouring that this method is produced has traditional zymotic flavouring characteristic.
Aquatic products production of condiments method of the present invention, be that one-level freshness accessory substance after a large amount of fresh low value ocean fish, fresh-water fishes and the processing that general process technology can't be handled carries out machinery and rubs, and utilize biological enzyme technology that proteolysis is become small-molecular peptides, broken fish-bone is worn into pulp, and join in the fish zymolyte together fermented soy.By brewageing fermentation, various microorganisms have further been decomposed the fishy smell material trimethylamine of fish, and pulp progressively is converted into organic calcium in the subacidity zymotic fluid.The aquatic products flavouring such as high-grade nutrient soya sauce, sauce class that make by brewageing sweat that original fishy smell is heavy, fishbone is many, the low value fish and the processing byproducts of storage transportation inconvenience are produced no fishy smell, do not have spur and have traditional fermentation flavouring color characteristic, product is rich in small molecular protein peptide, amino acid, natural organic calcium, constant and the micronutrient element of physiological function.Solved the living resources utilization rate of above-mentioned existence and utilize that level is low, the phenomenon of living resources waste and contaminated environment, developed the full nutrition aquatic products flavouring of color tool.
Technical scheme of the present invention: the aquatic products processing accessory substance with low value ocean fish, fresh-water fishes, one-level freshness is a raw material, through mechanism smash to pieces, biological enzyme hydrolysis and brewing fermentation, more after filtration, seasoning, make the aquatic products flavouring; Comprise the steps:
(1) clean, drain with clear water, machinery is smashed into flesh of fish material to pieces;
(2) use biological enzyme hydrolysis 10 hours～12 hours, isolate broken bone wherein, broken bone is worn into slurry, incorporate pulp in fish zymolyte sterilization together;
(3) add to become song in the above-mentioned fish zymolyte, salt content is controlled at about 6%, brewing fermentation 15 days～20 days;
(4) add boiling water in the above-mentioned zymotic fluid, soaked 20 hours～24 hours, filter, filter liquor is sterilized through seasoning, gets the fish fermented seasonings.
Described (2) step biology enzyme is A.S 1.398 bacillus subtilis neutral proteinases and trypsase, enzymatic hydrolysis condition is: the flesh of fish material adjust pH to 8.0 that elder generation will smash to pieces with NaOH solution, the trypsin hydrolysis that adds 0.1%～0.2% percentage by weight then, 40 ℃～45 ℃ of hydrolysis temperatures, hydrolysis proceeds to a half, adds the A.S 1.398 bacillus subtilis neutral proteinase hydrolysis of 0.2%～0.4% percentage by weight again.
Described (2) step biology enzyme is A.S 1.398 hay bacillus acid protease and trypsase, enzymatic hydrolysis condition is: the flesh of fish material adjust pH to 8.0 that elder generation will smash to pieces with NaOH solution, the trypsin hydrolysis that adds 0.1%～0.2% percentage by weight then, 40 ℃～45 ℃ of hydrolysis temperatures, hydrolysis proceeds to a half, with edible hydrochloric acid or acetic acid the pH value is transferred to 3.5, add the A.S 1.398 hay bacillus acid protease hydrolysis of 0.2%～0.4% percentage by weight again.
Described (2) step biology enzyme is A.S 1.398 hay bacillus acid proteases and A.S 1.398 bacillus subtilis neutral proteinases, enzymatic hydrolysis condition is: the flesh of fish material adjust pH to 7.0 that elder generation will smash to pieces with NaOH solution, the A.S 1.398 bacillus subtilis neutral proteinase hydrolysis that add 0.2%～0.4% percentage by weight then, 40 ℃～45 ℃ of hydrolysis temperatures, hydrolysis proceeds to a half, with edible hydrochloric acid or acetic acid the pH value is transferred to 3.5, add the A.S 1.398 hay bacillus acid protease hydrolysis of 0.2%～0.4% percentage by weight again.
Described (2) step biology enzyme is A.S 1.398 bacillus subtilis neutral proteinases, trypsase and papain, enzymatic hydrolysis condition is: the flesh of fish material adjust pH to 8.0 that elder generation will smash to pieces with NaOH solution, the trypsin hydrolysis that adds 0.1%～0.2% percentage by weight then, 40 ℃～45 ℃ of hydrolysis temperatures, hydrolysis proceeds to 1/3 o'clock of total time, the A.S 1.398 bacillus subtilis neutral proteinase hydrolysis that add 0.1%～0.2% percentage by weight, treat that hydrolysis proceeds to 2/3 o'clock of total time, be warmed up to 55 ℃, add 0.2% papain hydrolysis again.
The ratio of Cheng Quyu fish zymolyte is 1: 1.0～1.2 in described (3) step.
Fermentation condition is in described (3) step: the fermentation temperature that began 3 days is controlled between 42 ℃～45 ℃, and the 4th day～10 days, fermentation temperature was 50 ℃, and later fermentation temperature was 55 ℃ in the 11st day.
The boiling water addition is 2.0 times～2.2 times of zymotic fluid in described (4) step.
The biological enzyme hydrolysis that the present invention addresses, also can adopt single biology enzyme zymolysis technique: as the A.S1.398 bacillus subtilis neutral proteinase, enzymatic hydrolysis condition is: the flesh of fish material adjust pH to 7.2 that elder generation will smash to pieces with NaOH solution, A.S 1.398 bacillus subtilis neutral proteinases that add 0.5%～1% percentage by weight are hydrolyzed, and hydrolysis temperature is 40 ℃～45 ℃.As A.S 1.398 hay bacillus acid proteases, enzymatic hydrolysis condition is: transfer about pH to 3.5 with the flesh of fish material that edible hydrochloric acid or acetic acid will be smashed to pieces, the A.S 1.398 hay bacillus acid proteases that add 0.5%～1% percentage by weight are hydrolyzed, and hydrolysis temperature is 40 ℃～45 ℃.
A.S 1.398 bacillus subtilis neutral proteinases that the present invention adopts or acid protease are a kind of extracellular protein hydrolase (Wuxi enzyme preparation factories that derives from the hay bacillus secretion, enzyme activity unit is 50000u/g, 40 ℃ of optimum temperatures, neutral proteinase optimal pH 7.2, acid protease optimal pH 3), the commodity of A.S 1.398 neutral proteinases, acid protease are called bacillus subtilis neutral proteinase, hay bacillus acid protease, all have appointed store to sell in each big city producer of the whole nation.
The trypsase that the present invention adopts is produced by Wuxi enzyme preparation factory, conversion ratio 3000/g, and 40 ℃ of optimum temperatures, optimal pH 8.2 all has appointed store to sell in each big city producer of the whole nation.
The papain that the present invention adopts is a kind of plant rennet, is produced by Guangzhou enzyme preparation factory, and enzyme activity unit is 900000u/g, 55 ℃～85 ℃ of optimum temperatures, and optimal pH 4～9 is in Guangxi, Shanghai and each big city, Guangzhou all have fixed point to sell.
Low value fish of the present invention comprises marine low-value fish and fresh water low value fish, and the marine low-value fish refers to ocean pelagic fishes, trawlnet or the small fish of throwing the net and catching; Fresh water low value fish comprises silver carp, bighead, mackerel, carp, grass carp, bream, crucian etc.
The advance of the technology of the present invention is:
1. be raw material with low value fish and aquatic products processing accessory substance, raw material resources are abundant, improved the value of low value fish, and the living resources utilization rate improves;
2. be raw material with low value fish and aquatic products processing accessory substance, adopt biological enzymolysis and microbial fermentation technology exploitation nutrition aquatic products flavouring, solved problems such as living resources waste and contaminated environment;
3. utilize biological enzymolysis and microbial fermentation to combine and make nutrition aquatic products flavouring, product is of high nutritive value, and contains the necessary several amino acids of human body, organic calcium, mineral matter and trace element etc.;
4. easily storage, instant, consumer groups are wide for the product made of the present invention, have vast market prospect;
5. with biological enzymolysis with produce aquatic products flavouring technology in conjunction with traditional brewing fermentation and be applied to low value fish and aquatic products processing accessory substance exploitation nutritional flavouring agent, make the aquatic products deep processing enter biological technical field, promoted the aquatic products processing technical merit.
(4) description of drawings:
Fig. 1 is a process chart of the present invention
Illustrate with reference to process chart:
Take the aquatic products processing accessory substance (except the internal organ) of low value ocean fish, fresh-water fishes, one-level freshness as Raw material is cleaned, and drains, and through historrhexis (machinery is smashed to pieces), the flesh of fish material after smashing to pieces is used biological Enzyme hydrolysis, hydrolysis time are 10 hours～12 hours, isolate broken bone wherein, use then stainless Steel mill is worn into slurry with broken bone, incorporates in the fish enzyme hydrolyzate pulp into together sterilization enzyme inactivation;
Adopt the wheat koji of traditional approach wheat bran, frying, the above-mentioned fish enzyme hydrolyzate of Cheng Quyu is pressed 1: 1.0～1.2 ratio is mixed, and final salt content is controlled at about 6%, through brewing fermentation and interpolation Aroma formers carries out deep fermentation and takes off raw meat, and total fermentation time is 15 days～20 days, the fermentation temperature control The system: begin 3 days 42 ℃～45 ℃, the 4th day～10 days, temperature can rise to 50 ℃, the 11st day Later temperature increase to 55 ℃; After the fermentation ends, add 2.0 times～2.2 times of above-mentioned zymotic fluid raw materials Minable water yield soaked in zymotic fluid 20 hours～24 hours, filtered, and filter liquor is sterilized through seasoning, The fish fermented seasonings.
(5) specific embodiments:
Embodiment 1:
(1) low value fish and/or aquatic products processing accessory substance are cleaned for 100 kilograms, drained, machinery is smashed into flesh of fish material to pieces;
(2) in the flesh of fish material of smashing to pieces, add 1 kilogram of A.S 1.398 bacillus subtilis neutral proteinases (Wuxi enzyme preparation factory, enzyme activity unit is 50000u/g, 40 ℃ of optimum temperatures, optimal pH 7.2), hydrolysis 10 hours, disembark with the solid-liquid vibrosieve and to isolate wherein broken bone, with the stainless steel mill broken bone is worn into slurry then, incorporate in the above-mentioned fish enzyme hydrolyzate pulp into sterilization enzyme inactivation together;
(3) adding 100 kilograms of Cheng Qu in the above-mentioned fish enzyme hydrolyzate mixes, salt content is controlled at about 6%, brewing fermentation, interpolation aroma formers carry out deep fermentation, fermentation time totally 15 days～20 days, fermentation temperature, begin 3 days 42 ℃～45 ℃, the 4th day～10 days, temperature can rise to 50 ℃, and temperature increase to 55 ℃ after the 11st day is made zymotic fluid;
(4) add 440 kilograms boiling water in above-mentioned zymotic fluid, soaked 20 hours～24 hours, filter, filter liquor is with seasoning, sterilizations such as salt, tasty agents, sugar, must 300 kilograms of fish fermented seasonings, and be used for instant seasoning and prepare various delicate flavour material of spice.
Embodiment 2:
(1) low value fish and/or aquatic products processing accessory substance are cleaned for 100 kilograms, drained, machinery is smashed to pieces and is made flesh of fish material;
(2) flesh of fish material adjust pH to 8.0 that will smash to pieces with NaOH solution earlier adds 0.1 kilogram of trypsase (Wuxi enzyme preparation factory, conversion ratio 3000/g then, 40 ℃ of optimum temperatures, optimal pH 8.2) hydrolysis temperature is 40 ℃～45 ℃, and hydrolysis 5 hours adds 0.2 kilogram of A.S 1.398 bacillus subtilis neutral proteinases (Wuxi enzyme preparation factory again, enzyme activity unit is 50000u/g, 40 ℃ of optimum temperatures, optimal pH 7.2), continue hydrolysis 5 hours, all the other processes obtain the fish enzyme hydrolyzate with embodiment 1;
(3) add 90 kilograms of Cheng Qu in the above-mentioned fish enzyme hydrolyzate and mix, fermentation technology process obtains zymotic fluid with embodiment 1;
(4) boiling water that adds 400 kilograms in above-mentioned zymotic fluid soaked 20 hours～24 hours, and all the other technical process obtain 295 kilograms of fish fermented seasonings with embodiment 1.
Embodiment 3:
(1) low value fish and/or aquatic products processing accessory substance are cleaned for 100 kilograms, drained, machinery is smashed to pieces and is made flesh of fish material;
(2) flesh of fish material that will smash to pieces with edible hydrochloric acid or acetic acid is earlier transferred about pH to 3.5, add 0.5 kilogram of A.S, 1.398 hay bacillus acid protease hydrolysis (Wuxi enzyme preparation factory then, enzyme activity unit is 50000u/g, 40 ℃ of optimum temperatures, optimal pH 3) hydrolysis is 11 hours, finally with NaoH solution hydrolyzate is transferred pH to 6.0.All the other processes obtain the fish enzyme hydrolyzate with embodiment 1;
(3) add 83 kilograms of Cheng Qu in the above-mentioned fish enzyme hydrolyzate and mix, fermentation technology process obtains zymotic fluid with embodiment 1;
(4) boiling water that adds 365 kilograms in above-mentioned zymotic fluid soaked 20 hours～24 hours, and all the other processes obtain 290 kilograms of fish fermented seasonings with embodiment 1.
Embodiment 4:
(1) fresh-water fishes and/or aquatic products processing accessory substance are cleaned for 100 kilograms, drained, machinery is smashed to pieces and is made flesh of fish material;
(2) flesh of fish material adjust pH to 8.0 that will smash to pieces with NaOH solution earlier added 0.2 kilogram of trypsin hydrolysis 6 hours; With edible hydrochloric acid or acetic acid the pH value is transferred to 3.5 then, added 0.4 kilogram of A.S, 1.398 hay bacillus acid protease hydrolysis again 6 hours, all the other processes obtain the fish enzyme hydrolyzate with embodiment 1;
(3) add 85 kilograms of Cheng Qu in the above-mentioned fish enzyme hydrolyzate and mix, fermentation technology process obtains zymotic fluid with embodiment 1;
(4) boiling water that adds 370 kilograms in above-mentioned zymotic fluid soaked 20 hours～24 hours, and all the other processes obtain 292 kilograms of fish fermented seasonings with embodiment 1.
Embodiment 5:
(1) low value fish and/or aquatic products processing accessory substance are cleaned for 100 kilograms, drained, machinery is smashed to pieces and is made flesh of fish material;
(2) flesh of fish material adjust pH to 7.0 that will smash to pieces with NaOH solution earlier adds 0.3 kilogram A.S 1.398 bacillus subtilis neutral proteinase hydrolysis 5.5 hours then; With edible hydrochloric acid or acetic acid the pH value is transferred to 3.5 then, add 0.4 kilogram A.S 1.398 hay bacillus acid protease hydrolysis 5.5 hours again, all the other processes obtain the fish enzyme hydrolyzate with embodiment 1;
(3) add 95 kilograms of Cheng Qu in the above-mentioned fish enzyme hydrolyzate and mix, fermentation technology process obtains zymotic fluid with embodiment 1;
(4) boiling water that adds 430 kilograms in above-mentioned zymotic fluid soaked 20 hours～24 hours, and all the other processes obtain 297 kilograms of fish fermented seasonings with embodiment 1.
Embodiment 6:
(1) low value fish and/or aquatic products processing accessory substance are cleaned for 100 kilograms, drained, machinery is smashed to pieces and is made flesh of fish material;
(2) flesh of fish material adjust pH to 8.0 that will smash to pieces with NaOH solution earlier adds 0.12 kilogram of trypsin hydrolysis, and hydrolysis temperature is controlled at 40 ℃～45 ℃, hydrolysis 4 hours; Add 0.15 kilogram of A.S 1.398 bacillus subtilis neutral proteinase hydrolysis 4 hours; Be warmed up to 55 ℃, add 0.2 kilogram of papain (Guangzhou enzyme preparation factory, enzyme activity unit is 900000u/g, 55 ℃～85 ℃ of optimum temperatures, optimal pH 4～9) hydrolysis 4 hours again, all the other processes obtain the fish enzyme hydrolyzate with embodiment 1;
(3) add 92 kilograms of Cheng Qu in the above-mentioned fish enzyme hydrolyzate and mix, fermentation technology process obtains zymotic fluid with embodiment 1;
(4) boiling water that adds 410 kilograms in above-mentioned zymotic fluid soaked 20 hours～24 hours, and all the other processes obtain 296 kilograms of fish fermented seasonings with embodiment 1.
Claims (4)
1. the method that biotechnology is produced the aquatic products flavouring is characterized in that comprising the steps:
(1) the aquatic products processing accessory substance with low value ocean fish, fresh-water fishes, one-level freshness is that raw material is cleaned, drained with clear water, and machinery is smashed into fresh flesh of fish material to pieces;
(2) carry out two two sections hydrolysis of enzyme with A.S 1.398 bacillus subtilis neutral proteinases and trypsase, hydrolysis time is 10～12 hours, enzymatic hydrolysis condition is: the flesh of fish material adjust pH to 8.0 that elder generation will smash to pieces with NaOH solution, the trypsin hydrolysis that adds 0.1%～0.2% percentage by weight then, 40 ℃～45 ℃ of hydrolysis temperatures, hydrolysis proceeds to a half, the A.S 1.398 bacillus subtilis neutral proteinase hydrolysis that add 0.2%～0.4% percentage by weight again, after finishing, hydrolysis isolates broken bone wherein, broken bone is worn into slurry, incorporate pulp in fish zymolyte sterilization together;
(3) add to become song in the above-mentioned fresh fish zymolyte, the ratio of Cheng Quyu fresh fish zymolyte is 1: 1.0～1.2, and salt content is controlled at about 6%, and the brewing fermentation time is 15～20 days;
(4) add boiling water in the above-mentioned zymotic fluid, soaked 20～24 hours, filter, filter liquor is sterilized through seasoning, gets the fish fermented seasonings.
2. the method that biotechnology is produced the aquatic products flavouring is characterized in that comprising the steps:
(1) the aquatic products processing accessory substance with low value ocean fish, fresh-water fishes, one-level freshness is that raw material is cleaned, drained with clear water, and machinery is smashed into fresh flesh of fish material to pieces;
(2) carry out two two sections hydrolysis of enzyme with A.S 1.398 hay bacillus acid proteases and trypsase, hydrolysis time is 10～12 hours, enzymatic hydrolysis condition is: the flesh of fish material adjust pH to 8.0 that elder generation will smash to pieces with NaOH solution, the trypsin hydrolysis that adds 0.1%～0.2% percentage by weight then, 40 ℃～45 ℃ of hydrolysis temperatures, hydrolysis proceeds to a half, with edible hydrochloric acid or acetic acid the pH value is transferred to 3.5, the A.S 1.398 hay bacillus acid protease hydrolysis that add 0.2%～0.4% percentage by weight again, after finishing, hydrolysis isolates broken bone wherein, broken bone is worn into slurry, incorporate pulp in fish zymolyte sterilization together;
(3) add to become song in the above-mentioned fresh fish zymolyte, the ratio of Cheng Quyu fresh fish zymolyte is 1: 1.0～1.2, and salt content is controlled at about 6%, and the brewing fermentation time is 15～20 days;
(4) add boiling water in the above-mentioned zymotic fluid, soaked 20～24 hours, filter, filter liquor is sterilized through seasoning, gets the fish fermented seasonings.
3. the method that biotechnology is produced the aquatic products flavouring is characterized in that comprising the steps:
(1) the aquatic products processing accessory substance with low value ocean fish, fresh-water fishes, one-level freshness is that raw material is cleaned, drained with clear water, and machinery is smashed into fresh flesh of fish material to pieces;
(2) carry out two sections hydrolysis of two enzymes with A.S 1.398 hay bacillus acid proteases and A.S 1.398 bacillus subtilis neutral proteinases, hydrolysis time is 10～12 hours, enzymatic hydrolysis condition is: the flesh of fish material adjust pH to 7.0 that elder generation will smash to pieces with NaOH solution, the A.S 1.398 bacillus subtilis neutral proteinase hydrolysis that add 0.2%～0.4% percentage by weight then, 40 ℃～45 ℃ of hydrolysis temperatures, hydrolysis proceeds to a half, with edible hydrochloric acid or acetic acid the pH value is transferred to 3.5, the A.S 1.398 hay bacillus acid protease hydrolysis that add 0.2%～0.4% percentage by weight again, after finishing, hydrolysis isolates broken bone wherein, broken bone is worn into slurry, incorporate pulp in fish zymolyte sterilization together;
(3) add to become song in the above-mentioned fresh fish zymolyte, the ratio of Cheng Quyu fresh fish zymolyte is 1: 1.0～1.2, and salt content is controlled at about 6%, and the brewing fermentation time is 15～20 days;
(4) add boiling water in the above-mentioned zymotic fluid, soaked 20～24 hours, filter, filter liquor is sterilized through seasoning, gets the fish fermented seasonings.
4. the method that biotechnology is produced the aquatic products flavouring is characterized in that comprising the steps:
(1) the aquatic products processing accessory substance with low value ocean fish, fresh-water fishes, one-level freshness is that raw material is cleaned, drained with clear water, and machinery is smashed into fresh flesh of fish material to pieces;
(2) with A.S 1.398 bacillus subtilis neutral proteinases, trypsase and papain carry out three sections hydrolysis of three enzymes, hydrolysis time is 10～12 hours, enzymatic hydrolysis condition is: the flesh of fish material adjust pH to 8.0 that elder generation will smash to pieces with NaOH solution, the trypsin hydrolysis that adds 0.1%～0.2% percentage by weight then, 40 ℃～45 ℃ of hydrolysis temperatures, hydrolysis proceeds to 1/3 o'clock of total time, the A.S 1.398 bacillus subtilis neutral proteinase hydrolysis that add 0.1%～0.2% percentage by weight, treat that hydrolysis proceeds to 2/3 o'clock of total time, be warmed up to 55 ℃, add 0.2% papain hydrolysis again, after finishing, hydrolysis isolates broken bone wherein, broken bone is worn into slurry, incorporate pulp in fish zymolyte sterilization together;
(3) add to become song in the above-mentioned fresh fish zymolyte, the ratio of Cheng Quyu fresh fish zymolyte is 1: 1.0～1.2, and salt content is controlled at about 6%, and the brewing fermentation time is 15～20 days;
(4) add boiling water in the above-mentioned zymotic fluid, soaked 20～24 hours, filter, filter liquor is sterilized through seasoning, gets the fish fermented seasonings.
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| CNB031508677A CN1265731C (en) | 2003-09-05 | 2003-09-05 | Method of producing nutritive aguatic seasoning using biotechnology |
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Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1276720C (en) * | 2004-03-31 | 2006-09-27 | 武汉博大鱼奶生物科技有限公司 | Method for producing fish milk |
| CN101182564B (en) * | 2007-11-20 | 2011-08-17 | 国家海洋局第二海洋研究所 | Function aquatic peptide capable of promoting growth of aquatic animals and enhancing disease resistance and method of producing the same |
| CN101156673B (en) * | 2007-11-21 | 2011-05-25 | 中国水产科学研究院南海水产研究所 | A method for preparing flavouring base material from java tilapia processing by-product |
| CN101322541B (en) * | 2008-07-25 | 2011-10-12 | 林明 | Method for preparing delicate flavor agent using fresh water fish leftover bits and pieces |
| CN102318811A (en) * | 2011-06-03 | 2012-01-18 | 中国海洋大学 | Production method of low-salt fish gravy being quickly brewed by utilizing tilapia leftovers |
| CN104012911B (en) * | 2014-05-16 | 2016-05-25 | 电子科技大学中山学院 | A kind of natural nutrition seafood condiment and production method thereof of not adding anticorrisive agent |
| CN105876762A (en) * | 2016-04-13 | 2016-08-24 | 福建新华东食品有限公司 | Preparation method of seafood seasoning |
| CN105876761A (en) * | 2016-04-13 | 2016-08-24 | 福建新华东食品有限公司 | Preparation method of fish sauce |
| CN105747180A (en) * | 2016-04-13 | 2016-07-13 | 福建新华东食品有限公司 | Preparation method of freshener |
| CN105876763A (en) * | 2016-04-13 | 2016-08-24 | 福建新华东食品有限公司 | Preparation method of seafood sauce |
| CN106036773B (en) * | 2016-06-08 | 2019-08-06 | 天津科技大学 | A kind of preparation method of Rapid Fermentation delicate flavour seafood fermented sauce outstanding |
| CN107712805A (en) * | 2017-11-10 | 2018-02-23 | 天津春发生物科技集团有限公司 | A kind of method that pig flesh flavor flavoring is prepared using microbial fermentation |
| CN110074380A (en) * | 2019-05-24 | 2019-08-02 | 华南理工大学 | A kind of low sodium savory agent and its preparation method and application containing functional polypeptide |
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2003
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