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High-calcium seafood flavor soup base and preparation method thereof

A seafood and flavor technology, which is applied in the field of high-calcium seafood flavor soup and its preparation, can solve the problems of no development of blue clams, influence on enterprise benefits, and lack of processing and utilization technology, so as to enrich the extract components, improve processing utilization, and improve Effect of Enzymatic Efficiency

Inactive Publication Date: 2014-09-17
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the lack of practical processing and utilization technology, enterprises usually discard these leftovers or sell them to fishmeal factories at low prices, causing serious waste of resources and environmental pollution, and also greatly affecting the profitability of enterprises
[0004] The smooth river blue clam, commonly known as the blue clam, is a low-value eurythermic benthic shellfish, which is distributed in both the north and the south of my country. However, due to its small size, less clam meat, large amount of silt, and difficulty in spitting it out, there is currently no development of blue clams in China.
Blue clams reproduce a lot. If they are not caught in time, the death of blue clams will easily cause water pollution. However, the processing and utilization rate of blue clams is low. Only a small part is used as fish and shrimp feed, and most of them fend for themselves, which not only pollutes the environment but also a waste of resource

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] This high-calcium seafood-flavored soup stock contains the following ingredients:

[0035] Blue clam extract 15g, shrimp waste extract 10g, fish bone meal with a particle size of 400 mesh 3g, edible salt 6g, monosodium glutamate 4g, corn starch 50g, flavor nucleotide disodium 0.5g, ascorbic acid 0.1g, dehydrated broccoli 2g , dehydrated carrot 3.4g, green onion powder 4g, garlic powder 2g.

[0036] Specific steps are as follows:

[0037] (1) Preparation of ultrafine fish bone meal

[0038] Firstly, the frozen fish bones are coarsely crushed by a bone grinder at 0°C to 4°C, and ice water is added to crush and grind 3 times with a colloid mill, and the fish bones are ground to 200 mesh. The amount of ice water added is 1 / 2 of the total weight of the fish bones. 40%, and then grind it twice with an ultrafine pulverizer, and finally grind it to 400 mesh to obtain ultrafine fishbone powder;

[0039] (2) Preparation of blue clam extract

[0040]Put the blue clam in the sa...

Embodiment 2

[0046] This high-calcium seafood-flavored soup stock contains the following ingredients:

[0047] 15g blue clam extract, 30g shrimp waste extract, 3g fish bone powder with a particle size of 400 mesh, 6g edible salt, 5g monosodium glutamate, 31.4g corn starch, 0.5g disodium nucleotide, 0.1g ascorbic acid, dehydrated broccoli 2g, dehydrated carrot 2g, green onion powder 2g, garlic powder 3g.

[0048] Specific steps are as follows:

[0049] (1) Preparation of ultrafine fish bone meal

[0050] Firstly, the frozen fish bones are coarsely crushed by a bone grinder at 0°C to 4°C, and ice water is added to crush and grind 5 times with a colloid mill, and the fish bones are ground to 300 mesh. The amount of ice water added is 1 / 2 of the total weight of the fish bones. 50%, and then grind for 3 times with a superfine pulverizer, and finally grind to 400 mesh to obtain superfine fish bone meal;

[0051] (2) Preparation of blue clam extract

[0052] Put the blue clam into the salt wa...

Embodiment 3

[0058] This high-calcium seafood-flavored soup stock contains the following ingredients:

[0059] Blue clam extract 35g, shrimp waste extract 10g, fish bone meal with a particle size of 600 mesh 4.95g, edible salt 3g, monosodium glutamate 4g, corn starch 30g, taste nucleotide disodium 1g, ascorbic acid 0.05g, dehydrated broccoli 4g , dehydrated carrot 3g, green onion powder 4g, garlic powder 1g.

[0060] Specific steps are as follows:

[0061] (1) Preparation of ultrafine fish bone meal

[0062] First, the frozen fish bones are coarsely crushed by a bone grinder at 0°C to 4°C, and ice water is added to crush and grind 4 times with a colloid mill. The fish bones are ground to 300 mesh, and the amount of ice water added is 1 / 2 of the total weight of the fish bones. 45%, and then grinded for 3 times with an ultra-fine pulverizer, and finally ground to 600 mesh to obtain ultra-fine fish bone meal;

[0063] (2) Preparation of blue clam extract

[0064] Put the blue clam in the ...

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PUM

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Abstract

The invention provides a high-calcium seafood flavor soup base and a preparation method thereof. The preparation method comprises the following steps: firstly smashing and grinding fishbones until the granularity is 400-600 meshes, so as to obtain ultramicro fishbone powder, and then performing enzymolysis on blue clam meat by using papain and flavourzyme so as to obtain blue clam extractive; performing enzymolysis on shrimp leftovers by using the flavourzyme and a compound enzyme which consists of a compound protease and a neutral protease so as to obtain shrimp leftover extractive; uniformly mixing the blue clam extractive, the shrimp leftover extractive, the ultramicro fishbone powder, edible salt, monosodium glutamate, corn starch, disodium 5'-ribonucleotide, ascorbic acid, spring onion powder and garlic powder, adding dehydrated broccoli and dehydrated carrots and preparing the seafood flavor soup base. The high-calcium seafood flavor soup base has the advantages of being delicious in taste, convenient to eat, nutritive and healthy; the preparation method provided by the invention has the advantages that the additional value of the blue clam and leftovers such as fishbones, shrimp heads and shrimp shells, which are from aquatic product processing, is improved, and the environmental pollution is avoided.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a high-calcium seafood-flavored soup stock and a preparation method thereof. Background technique [0002] Seafood soup is a soup made from aquatic products. It has the characteristics of nutrition, health, convenience and deliciousness. In the period of rapid development of modern convenience food, seafood soup can not only cater to the modern fast-paced lifestyle, but also can meet people's nutritional needs. [0003] Fishbone is the general term for the axial bone, appendage bone and fishbone of the fish body. It is the main processing waste of fish. Fishbone contains protein, water, fat and rich organic calcium, phosphorus and other trace elements (such as iron, zinc, strontium, copper, etc.). Calcium is an essential trace element for human development and metabolism. If there is calcium deficiency or imbalance in the human body, various diseases will occur in the h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L1/325A23L23/10A23L17/00
CPCA23L17/40A23L17/50A23L17/70A23L23/10A23L33/00A23V2002/00A23V2200/30A23V2200/306A23V2250/2042A23V2300/14A23V2300/31
Inventor 蔡路昀励建荣曹爱玲王彦波李婷婷吕艳芳隋琪候昱
Owner BOHAI UNIV
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