CN1325646A

CN1325646A - Process for preparing flavouring of seafood (fish and shellfish) by multi-enzyme method

Info

Publication number: CN1325646A
Application number: CN01114711A
Authority: CN
Inventors: 章超桦; 洪鹏志
Original assignee: Zhanjiang Marine University
Current assignee: Zhanjiang Marine University
Priority date: 2001-05-18
Filing date: 2001-05-18
Publication date: 2001-12-12
Anticipated expiration: 2021-05-18
Also published as: CN1225203C

Abstract

The process for producing fish and shellfish seafood seasoning using multienzyme method includes: mixing and grinding fish and shellfish with water to form paste, regulating pH to 8-10, adding alkaline protease to its concentration to reach 0.1-0.4%, stirring and hydrolyzing for 2-5 hr; boiling the hydrolysate and cooling to normal temperature; regulating pH to 7-7.5, adding neutral protease to its concentration to reach 0.1-0.4 wt.%, stirring and hydrolyzing for 0.5-3 hr; adding flavouring enzyme to its concentration to reach 0.1-0.4 wt.%, stirring and hydrolyzing for 0.5-2 hr., the obtained hydrolysate has no apparent bitter taste and fish flavour and possesses apparent delicious taste.

Description

Multi-enzyme method is produced the technology of fish and shellfish seafood condiment

The invention belongs to and a kind ofly utilize abundant low value fish, shellfish to be raw material, adopt multi-enzyme method to produce the technology of fish and shellfish seafood condiment.

In recent years, along with deeply carrying out of reform and opening-up, living standards of the people increase substantially, and the requirement of food dressing is also turned to compound, trophic function type from single palatable taste type.Its leaf seafood condiment be rich in the related thing of amino acid, polypeptide, organic acid, nucleotides etc. because of it and have again strong sea food flavor extremely people's green grass or young crops narrow; especially this class seafood condiment also contains many functional materials; as taurine, the related thing of nucleotides, biologically active peptide or the like, these materials have given seafood condiment special health care again.Therefore, greatly develop the main direction that seafood condiment will be flavouring industry.The mode of production of sea food seasoning is broadly divided into extracting method, aging process and salt acid system both at home and abroad.Though the seafood flavoring products that extracting method makes has the local flavor of fish, shellfish raw material uniqueness, high to the freshness requirement of raw material, the yield of product is low; Exist if any fat when the salt acid system is produced, can produce carcinogen, bring problem to security of products; Aging process is to use self enzyme fermentation, as produces traditional fish sauce etc. that its production technology is longer; So, if can develop and can shorten the production cycle seafood condiment production new technique of unique sea food flavor is arranged again, its market potential both domestic and external is huge.

The purpose of this invention is to provide one and utilize abundant low value fish, shellfish to be raw material, adopt multi-enzyme method to produce the technology of fish and shellfish seafood condiment, for a new way is opened up in the deep processing of fish and shellfish.

The technology that multi-enzyme method of the present invention is produced the fish and shellfish seafood condiment comprises the steps:

1, fish shellfish meat mixes broken homogenate with water, adjusts PH to 8-10;

2, gained homogenate adding alkali protease makes its concentration reach 0.1-0.4% weight, stirs hydrolysis 2-5 hour;

3, after being boiled, the hydrolyzate after the alkali protease effect is cooled to normal temperature;

4, transfer PH to 7-7.5, add neutral proteinase, make its concentration reach 0.1-0.4% weight, stir hydrolysis 0.5-3 hour;

5, add food flavor enzyme and make its concentration reach 0.1-0.4% weight, stir hydrolysis 0.5-2 hour.

Described alkali protease is common alkali protease, as bacillus alkaline protease, trypsase etc.

Described neutral proteinase is common neutral proteinase, for example bacillus subtilis neutral proteinase etc.

The present invention is treatment effect the best under following process conditions:

1, fish shellfish meat mixes broken homogenate with water, adjusts PH to 9;

2, gained homogenate adding alkali protease makes its concentration reach 0.2% weight, stirs hydrolysis 2.5 hours;

3, be cooled to normal temperature after the hydrolyzate after the alkali protease effect boils;

4, transfer PH to 7, add neutral proteinase, make its concentration reach 0.2% weight, stir hydrolysis 2 hours;

5, add food flavor enzyme and make its concentration reach 0.1% weight, stir hydrolysis 1 hour.

The hydrolysate that said method makes is handled through following process and can be made flavoring such as milt, alec, fragrant peppery platform shellfish oil, the mashed garlic mussel wet goods made a gift of.

The present invention's following advantage of having compared with extracting method, salt acid system, aging process:

1, can produce fish, the differently flavoured sea food seasoning of shellfish two class different materials with a sharp technology;

2, protein hydrolysis ratio reaches more than 80% in the raw material, product yield height;

3, whole hydrolytic process was finished in 6 hours, had shortened the production cycle, had improved labor productivity;

4, hydrolysising condition gentleness has been avoided the particularly destruction of amino acid and vitamin of nutritional labeling, has improved the biological value and the digestibility of protein:

5, raw material is through alkali protease, neutral proteinase, food flavor enzyme hydrolysis, and the gained hydrolyzate does not have tangible bitter taste and fishy smell, and salinity is low, and tangible delicate flavour is arranged.

The invention will be further described to pass through embodiment down.

Embodiment 1 produces milt

1, snake grey mullet meat mixes broken homogenate with water at 1: 1, adjusts PH to 8;

2, homogenate adding bacillus alkaline protease makes its concentration reach 0.1% weight, stirs hydrolysis 5 hours;

3, after being boiled, the hydrolyzate after the bacillus alkaline protease effect is cooled to normal temperature;

4, transfer PH to 7, add bacillus subtilis neutral proteinase, make its concentration reach 0.4% weight, stir hydrolysis 0.5 hour;

5, add food flavor enzyme and make its concentration reach 0.1% weight, stir hydrolysis 1 hour;

6, hydrolyzate filters, and adds the beta-schardinger dextrin-of 3% weight in per 100 milliliters of filtrates, the converted starch of 8% weight, the spray-dried milt flavouring that gets in back.

Embodiment 2 produces the mashed garlic mussel sauce

1, Perna viridis meat mixes broken homogenate with water at 1: 1, adjusts PH to 10;

2, homogenate adding bacillus alkaline protease makes its concentration reach 0.4% weight, stirs hydrolysis 2 hours;

4, transfer PH to 7.5, add bacillus subtilis neutral proteinase, make its concentration reach 0.4% weight, stir hydrolysis 0.5 hour;

6, hydrolyzate filters, and adds the beta-schardinger dextrin-of 3% weight in per 100 milliliters of filtrates, the converted starch of 12% weight, and the mashed garlic of 3% weight, the flour paste of 1% weight, 1 milliliter of sesame oil is after the bottling sterilization gets mashed garlic mussel sauce flavouring.

Embodiment 3 produces fragrant peppery mussel sauce

1, Perna viridis meat mixes broken homogenate with water at 1: 1, adjusts PH to 9;

2, homogenate adding bacillus alkaline protease makes its concentration reach 0.2% weight, stirs hydrolysis 3 hours;

4, transfer PH to 7.5, add bacillus subtilis neutral proteinase, make its concentration reach 0.2% weight, stir hydrolysis 1.5 hours;

5, add food flavor enzyme and make its concentration reach 0.4% weight, stir hydrolysis 0.5 hour;

6, hydrolyzate filters, and adds the beta-schardinger dextrin-of 3% weight in per 100 milliliters of filtrates, the converted starch of 12% weight, 7 milliliters of chilli oils, 1% weight and sauce, after the bottling sterilization gets fragrant peppery mussel sauce flavouring.

Claims

1, a kind of multi-enzyme method is produced the technology of fish and shellfish seafood condiment, it is characterized in that comprising the steps:

--fish shellfish meat mixes broken homogenate with water, adjust PH to 8-10;

--the gained homogenate adds alkali protease makes its concentration reach 0.1-0.4% weight, stirs hydrolysis 2-5 hour;

--be cooled to normal temperature after the hydrolyzate after the alkali protease effect boiled;

--transfer PH to 7-7.5, add neutral proteinase, make its concentration reach 0.1-0.4% weight, stir hydrolysis 0.5-3 hour;

--add food flavor enzyme and make its concentration reach 0.1-0.4% weight, stir hydrolysis 0.5-2 hour.

2, multi-enzyme method according to claim 1 is produced the technology of fish and shellfish seafood condiment, it is characterized in that described alkali protease is bacillus alkaline protease, trypsase.

3, multi-enzyme method according to claim 1 and 2 is produced the technology of fish and shellfish seafood condiment, it is characterized in that described neutral proteinase is a bacillus subtilis neutral proteinase.

4, multi-enzyme method according to claim 1 is produced the technology of fish and shellfish seafood condiment, it is characterized in that comprising the steps:

--fish shellfish meat mixes broken homogenate with water, adjust PH to 9;

--the gained homogenate adds alkali protease makes its concentration reach 0.2% weight, stirs hydrolysis 2.5 hours;

--after boiling, hydrolyzate after the alkali protease effect is cooled to normal temperature;

--transfer PH to 7, add neutral proteinase, make its concentration reach 0.2% weight, stir hydrolysis 2 hours;

--add food flavor enzyme and make its concentration reach 0.1% weight, stir hydrolysis 1 hour.