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Preparation method of anchovy dry-powder condiment

A seasoning and anchovy technology, which is applied in food preparation, food ingredients as taste improvers, food science, etc., can solve the problems of large loss of nutrients and flavor substances, affecting product quality, and strong fishy smell of seasoning liquid, etc., to achieve Strong operability, less bitter smell, and less nutritional loss

Active Publication Date: 2015-04-29
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of this preparation method are: (1) The seasoning liquid obtained has a strong fishy smell without deodorization of the enzymatic hydrolysis solution; (2) The use of activated carbon (adsorption method) and β-cyclodextrin (embedding method) ) to decolorize and debitter the hydrolyzate in a synergistic way, and adopt the method of activated carbon adsorption and β-cyclodextrin embedding, the loss of nutrients and flavor substances is relatively large, which affects the quality of the product; (3) using three The complex enzyme hydrolyzes the surimi diluted with water at the same time, but the enzymatic hydrolysis is not complete

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Raw material pretreatment: remove the frozen and thawed anchovies, wash them after removing their viscera, and twist them into minced anchovies;

[0030] (2) Blanching: Add 10 times the mass of water to the minced anchovy meat, cook at 80°C for 15 minutes to obtain fish slurry;

[0031] (3) One-time enzymatic hydrolysis: add 0.2% neutral protease of the mass of minced anchovy meat to the fish slurry, and after enzymolysis at 50±1°C for 2 hours, add flavor protease of 1% mass of minced anchovy minced meat. After 4 hours of hydrolysis, the enzyme was eliminated to obtain the enzymatic hydrolysis solution, and the fish slurry was continuously stirred during the enzymatic hydrolysis;

[0032] (4) Step-by-step filtration: After filtering the enzymatic hydrolysis solution with a 40-mesh sieve, the filtrate was filtered with a 200-mesh sieve to obtain the filtrate and filtrate;

[0033] (5) Secondary enzymatic hydrolysis: add 10 times the mass of water to the filtrate in ...

Embodiment 2

[0039] (1) Raw material pretreatment: remove the viscera from the fresh anchovies, wash them, and twist them into minced anchovies;

[0040] (2) Blanching: Add 12 times the mass of water to the minced anchovy meat, cook at 85°C for 12 minutes to obtain fish slurry;

[0041](3) One-time enzymatic hydrolysis: Add 0.21% neutral protease by mass of minced anchovy meat to the fish slurry, after enzymolysis at 50±1°C for 1.2 hours, then add flavor protease with 1.1% mass of minced anchovy minced meat, After 3.5 hours of enzymatic hydrolysis, the enzyme is inactivated to obtain the enzymatic hydrolysis solution, and the fish slurry is constantly stirred during the enzymatic hydrolysis;

[0042] (4) Step-by-step filtration: After filtering the enzymatic hydrolysis solution with a 42-mesh sieve, the filtrate was filtered with a 210-mesh sieve to obtain the filtrate and filtrate;

[0043] (5) Secondary enzymatic hydrolysis: add 12 times the mass of water to the filtrate in step (4), en...

Embodiment 3

[0049] (1) Raw material pretreatment: remove the viscera from the fresh anchovies, wash them, and twist them into minced anchovies;

[0050] (2) Blanching: add 15 times the mass of water to the minced anchovy meat, cook at 90°C for 10 minutes to obtain fish slurry;

[0051] (3) One-time enzymatic hydrolysis: add 0.22% of the mass of anchovy minced neutral protease to the fish slurry, and after enzymolysis at 50±1°C for 1 hour, add flavor protease of 1.2% of the mass of anchovy minced meat. After 3 hours of hydrolysis, the enzyme was eliminated to obtain the enzymatic hydrolysis solution, and the fish slurry was continuously stirred during the enzymatic hydrolysis;

[0052] (4) Step-by-step filtration: After filtering the enzymatic hydrolysis solution with a 60-mesh sieve, the filtrate is then filtered with a 220-mesh sieve to obtain the filtrate and filtrate;

[0053] (5) Secondary enzymatic hydrolysis: add 15 times the mass of water to the filtrate in step (4), enzymolyze ac...

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Abstract

The invention discloses a preparation method of an anchovy dry-powder condiment. The preparation method comprises the following steps: (1) pre-treating raw materials; (2) blanching; (3) carrying out primary enzymolysis; (4) filtering step by step; (5) carrying out secondary enzymolysis; (6) deodorizing and debittering; (7) concentrating; (8) blending; and (9) spray drying. According to the preparation method, two proteases including a neutral protease and a flavored protease are selected and used for carrying out enzymolysis on fish paste in an enzymolysis process, and the enzymolysis is complete; bitter amino acids entering hydrolysis products are reduced; ozone is introduced into material liquid and the material liquid is stirred; sterilization, debittering and de-coloring of the material liquid can be finished in one step by ozone, so that process steps are greatly simplified; in addition, ozone has no toxin and good safety; and the nutrient loss of the material liquid is low. The preparation method has simple process steps and strong operability; a novel processing manner is provided for the development of anchovies and the obtained anchovy dry-powder condiment has small bitter and fishy smell, excellent flavor and good preservation; and the economic values of the anchovies can be improved.

Description

technical field [0001] The invention relates to a method for preparing a condiment, in particular to a method for preparing an anchovy dry powder seasoning. Background technique [0002] Anchovy is a low-value pelagic fish with high clustering, which is rich in resources in the East my country Sea and the Yellow Sea. Anchovy is tender and tender, with a protein content as high as 15-20%. It is rich in 18 kinds of amino acids needed by the human body. It is a high-quality animal protein fish. Since anchovies are easily damaged, rotted, and hard to preserve after leaving water, it is very difficult to sell them fresh. They are usually directly processed into products with low added value such as dried anchovy products, animal protein feed ingredients, or finished fish meal. Therefore, it is of great significance to develop new processing methods for deep processing of anchovy to improve the economic value of anchovy. [0003] Publication number CN101385526A, the Chinese pate...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
CPCA23V2002/00A23V2200/16A23V2250/128A23V2250/2042
Inventor 宋凯金雷陈雪昌
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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