Method for preparing seafood seasoning material based on water extraction and secondary enzymatic hydrolysis

Abstract

The present invention provides a method for preparing a seafood seasoning material based on water extraction and secondary enzymatic hydrolysis. The method is as follows: fish bones and other by-products produced in fish processing processes are subjected to the water extraction; then the secondary enzymatic hydrolysis is utilized to obtain a water extract, a primary enzymatic hydrolysate and a secondary enzymatic hydrolysate; the water extract and primary enzymatic hydrolysate are prepared into fish bone concentrated clear soup and fish bone concentrated white soup respectively by filtration, centrifugation, concentration, preparation, homogenization, sterilization and other steps; spray-drying is conducted to prepare a powdered fish bone extract; the secondary enzymatic hydrolysate is prepared into a fish enzymatic reaction product by filtration, centrifugation, concentration, debittering, blending, Maillard reaction, sterilization and other steps; or the spray-drying is conducted to prepare a powdered fish enzymatic reaction product; and the fish bones after the enzymatic hydrolysis can be prepared into fish bone meal by drying and superfine grinding. The technical scheme is reasonable; the extraction efficiency is high; the prepared product has good flavor and wide applications; and the purpose of the comprehensive utilization of the fish bone by-products is achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing seafood seasoning based on water extraction and secondary enzymatic hydrolysis. Background technique [0002] Fish bone with meat is one of the by-products of the fish processing industry, usually accounting for 10% to 15% of the fish body weight, and its main components include protein, water, fat and ash. At present, the level of comprehensive utilization of leftovers from aquatic enterprises in my country is not high. Some enterprises simply process fish bones into low-value-added products such as feed and fertilizer, and even discard them directly, causing environmental pollution. Studies in recent years have shown that collagen, chondroitin sulfate and active calcium can be extracted from fish bones. There are also products such as fish soup and condiments processed by boiling and enzymatic hydrolysis. [0003] Fish soup is rich i...

AI Technical Summary

Problems solved by technology

For example, patent 201210009862.1 adopts this method, but there are also disadvantages such as low extraction efficiency and incomplete utilization.

[0004] At present, the research on the utilization of fish bones is mainly to use enzymatic hydrolysis technology to prepare corresponding condiments after deodorization and Maillard reactions. However, the bitter taste of fish bones after enzymatic hydrolysis is relatively strong. etc., but the prepared condiment has insufficient umami taste and mellow taste, which limits the application of the product

There are also researches on making fish soup by steaming fish bones, but the protein utilization efficiency of fish bones is low, and the extraction is not complete enough

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