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Seafood spice milt formula and preparation method of seafood spice milt

A technology of spices and seafood, applied in the field of seafood spices and fish essence formula and its preparation, can solve the problems of single, by-products of surimi processing that cannot be comprehensively utilized, and achieve the effect of mellow flavor

Inactive Publication Date: 2010-06-09
HAIXIN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The traditional comprehensive utilization of surimi processing by-products mainly focuses on processing feed fish meal, or using a single enzymatic hydrolysis technology to extract the flavor substances in it as seafood seasoning, and the by-products of surimi processing often cannot achieve efficient comprehensive utilization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The mint essence seafood spice of the present invention. Its basic formula is as follows: protein peptide concentrate 30wt%, hydrolyzed vegetable protein 8.0wt%, L-cysteine ​​hydrochloride 1.0wt%, glucose 2.0wt%, xylose 1.2wt%, I+G 0.2wt%, Thiamine hydrochloride 0.5wt%, glycine 0.5wt%, alanine 0.5wt%, ginger powder 0.2wt%.

[0013] Concrete production method of the present invention comprises the following steps:

[0014] 1. Wash, crush and chop the surimi processing waste, mix it with clean water in a certain proportion, and beat it to make fish paste

[0015] 2. Pour fish paste into the enzymatic hydrolysis tank for deep enzymatic hydrolysis to obtain protein peptide extract. The parameters of the enzymatic hydrolysis process were as follows: the addition ratio (F:P) of Flavourzyme and Protamex was 2:1, the total amount of enzyme addition was 2.4wt%; the enzymolysis temperature was 55°C; the pH value was 7.0; the substrate concentration was 30wt%.

[0016] 3. The p...

Embodiment 2

[0021] The fish essence seafood spice of the present invention, its basic formula is as follows: protein peptide concentrate 40wt%, hydrolyzed vegetable protein 9.0wt%, L-cysteine ​​hydrochloride 1.5wt%, glucose 2.5wt%, xylose 1.5wt% , I+G 0.25wt%, thiamine hydrochloride 0.6wt%, glycine 0.6wt%, alanine 0.6wt%, ginger powder 0.3wt%.

[0022] The specific production method of the present invention comprises the following steps: 1. Cleaning, crushing, and chopping the surimi processing waste, mixing with clear water in a certain proportion, and beating to make fish paste.

[0023] 2. Pour fish paste into the enzymatic hydrolysis tank for deep enzymatic hydrolysis to obtain protein peptide extract. The parameters of the enzymatic hydrolysis process are: the addition ratio (F:P) of Flavourzyme and Protamex is 1:1, the total amount of enzyme addition is 2.0wt%; the enzymolysis temperature is 45°C; the pH value is 6.5; the substrate concentration is 20wt%.

[0024] 3. The protein ...

Embodiment 3

[0029] The fish essence seafood spice of the present invention, its basic formula is as follows: protein peptide concentrate 50wt%, hydrolyzed vegetable protein 10.0wt%, L-cysteine ​​hydrochloride 2.0wt%, glucose 3.0wt%, xylose 1.8wt% , I+G 0.3wt%, thiamine hydrochloride 0.7wt%, glycine 0.7wt%, alanine 0.7wt%, ginger powder 0.4wt%.

[0030] Concrete production method of the present invention comprises the following steps:

[0031] 1. The by-products of surimi processing are cleaned, crushed, chopped into mud, mixed with clean water in a certain proportion, and then beaten to make fish paste.

[0032] 2. Pour fish paste into the enzymatic hydrolysis tank for deep enzymatic hydrolysis to obtain protein peptide extract. The parameters of the enzymatic hydrolysis process were as follows: the addition ratio (F:P) of Flavourzyme and Protamex was 3:1, the total amount of enzyme addition was 1.8wt%; the enzymolysis temperature was 50°C; the pH value was 7.5; the substrate concentrati...

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PUM

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Abstract

The invention relates to a seafood spice milt formula and a preparation method of seafood spice milt, wherein the basic formula of seafood spice milt comprises the following components in percentage by weight: 30-50 percent of peptide concentrated solution, 8.0-20 percent of hydrolytic vegetable protein, 1.0-3.0 percent of L-cysteine hydrochloride, 2.0-5.0 percent of glucose, 1.2-2.0 percent of xylose, 0.2-0.5 percent of (I+G), 0.5-1.0 percent of thiamine hydrochloride, 0.5-1.0 percent of glycin, 0.5-1.0 percent of lactamine and 0.2-1.0 percent of ginger powder. The preparation method of seafood spice milt comprises the following step of: preparing a milt seafood spice with the amino nitrogen content of 1.952.25g / 100mL by using a minced fillet processing waste as a raw material through an integrated technology of preprocessing, deep enzymolysis, membrane separation and Maillard reaction. Through the formula and the preparation method of the seafood spice milt, wastes including fish heads, fish bones, fish tails, fish scales and the like in the minced fillet processing process can be processed into the chocolate brown pasty milt seafood spice with uniform quality, moderate freshness and saltness, mellow flavor, lasting fragrance, inherent seafood taste and peculiar strong fragrance after the Maillard reaction.

Description

technical field [0001] The invention relates to a formula of seafood spice milt and a preparation method thereof. Background technique [0002] With the development of food technology, especially the development of aquatic product processing industry, people put forward higher requirements for the added value of fish processing; in addition, the growth of population and the increasing shortage of food resources require us to make comprehensive use of existing resources. To improve the utilization value of fish, the development and utilization of fish processing waste has been paid more and more attention, attracting scholars in many fields such as chemical engineering, food, biology, medicine, and environmental protection. [0003] In the process of processing surimi, the processing by-products produced after the fish meat is collected account for about 40wt% of the living body. These discarded fish heads, fish bones, fish tails, fish scales, etc. are rich in amino acids an...

Claims

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Application Information

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IPC IPC(8): A23L1/227A23L1/221A23L1/305A23L33/125A23L33/17A23L33/175A23L33/18
Inventor 陈日春陈兴才
Owner HAIXIN FOODS
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