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Natural fish seasoning and preparation method thereof

A seasoning and fish technology, which is applied in the field of natural fish seasoning and its preparation, can solve the problems of less development and utilization, and achieve the effects of high product performance, improved boiling rate, and strong fish flavor

Inactive Publication Date: 2015-08-12
YANTAI NANHU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In surimi processing, the meat harvesting rate of fish is generally 25%-30%. In addition to gills and viscera, there are about 50% of fish head, fish bone spurs with meat, fish scales, fish fins, fish skin and other parts. As a by-product, besides being discarded as waste or processed into low-value-added fish meal and feed, fish processing by-products are rarely developed and utilized at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Clean 100 kg of discarded fish bones after meat harvesting, crush them in a grinder, add water with a mass of 160 kg of crushed fish bones, stir well, put them in an autoclave and heat them to 120°C to 130°C in a sealed manner. Boil for 2.5 hours, stop heating and boiling, and slowly cool the prepared fishbone soup to 48°C-54°C; adjust the pH of the fishbone soup to PH=5-7, and add 0.2% fishbone mass to the fishbone soup ~0.8% compound flavor protease, dilute fish bone broth 1.7 times, carry out enzymolysis at 45℃~55℃ under stirring condition for 8 hours, then raise the temperature to 94~98℃ and inactivate enzyme for 11~15 minutes to prepare fish bone soup Enzymatic hydrolysis liquid; centrifuge the fish bone soup enzymatic hydrolysis liquid at 3500r / min for 10-20 minutes, take the supernatant liquid, when the water content drops to about 70%, it can be spray-dried: adjust the hot air temperature at the inlet of the drying tower to 150°C ~170°C, the feeding speed of the...

Embodiment 2

[0012] Clean 90 kg of discarded fish bones after meat harvesting, crush them in a grinder, add water with a mass of 180 kg of crushed fish bones, stir them thoroughly, place them in an autoclave and heat them to 125°C to 135°C in a closed manner. Boil for 1.5 hours, stop heating and boiling, and slowly cool the prepared fishbone soup to 50°C-55°C; adjust the pH of the fishbone soup to PH=5-7, and add 0.2% fishbone mass to the fishbone soup ~0.8% compound flavor protease, dilute fish bone broth 1.5 times, carry out enzymolysis at 45℃~55℃ under stirring condition for 3 hours, then raise the temperature to 93~97℃ and inactivate enzyme for 11~15 minutes to prepare fish bone soup Enzymatic hydrolysis liquid; centrifuge the fish bone soup enzymatic hydrolysis liquid at 3500r / min for 10-15 minutes, take the supernatant liquid, and when the water content drops to about 70%, it can be spray-dried: adjust the hot air temperature at the inlet of the drying tower to 150°C ~170°C, the feed...

Embodiment 3

[0014] Clean 120 kg of discarded fish bones after meat harvesting, crush them in a grinder, add water with a mass of 150 kg of crushed fish bones, and stir them thoroughly, then place them in an autoclave and heat them to 115°C to 125°C under high pressure. Boil for 3 hours, stop heating and boiling, and slowly cool the prepared fish bone soup to 45°C~52°C; adjust the pH of the fish bone soup to PH=5~7, and add 0.2% of the fish bone mass to the fish bone soup ~0.8% compound flavor protease, dilute fish bone broth 2.0 times, carry out enzymolysis at 45℃~55℃ under stirring condition for 5 hours, then raise the temperature to 92~96℃ and inactivate enzyme for 11~15 minutes to prepare fish bone soup Enzymatic hydrolysis solution; centrifuge the fish bone soup enzymatic solution at 3000r / min for 15-20 minutes, take the supernatant liquid, when the water content drops to about 70%, it can be spray-dried: adjust the temperature of the hot air at the inlet of the drying tower to 150°C ...

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PUM

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Abstract

The invention discloses a natural fish seasoning and a preparation method thereof, waste fishbone as a raw material is crushed, mixed with water, hermetically heated in a high pressure kettle, and decocted into fish bone soup under high pressure, the diluted fish bone soup is added with compound flavor protease for enzymolysis, then fish bone soup enzymolysis liquid is obtained by enzyme deactivation, the fish bone soup enzymolysis liquid is centrifugally concentrated and spray-dried to obtain the natural fish seasoning to achieve the effect of preparation of the natural fish seasoning from the waste fishbone as the raw material and increasing of the waste fishbone by-product economic value. The natural fish seasoning is simple in process, high in product performance, and suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of food seasoning, in particular to a natural fish seasoning and a preparation method thereof. Background technique [0002] Surimi and its products are the fastest-growing aquatic product processing products in my country, and the total output of surimi and its products in my country is as high as one million tons every year. In surimi processing, the meat harvesting rate of fish is generally 25%-30%. In addition to gills and viscera, there are about 50% of fish head, fish bone spurs with meat, fish scales, fish fins, fish skin and other parts. As by-products, fish processing by-products are rarely developed and utilized except for being discarded as waste or processed into low-value-added fish meal and feed. Studies have found that fish heads, fish bones and fish fins have high protein content, complete amino acid types, rich minerals and other nutrients, and a balanced composition. If these wastes are us...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/223A23L27/14
Inventor 李广宇
Owner YANTAI NANHU FOOD CO LTD
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