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Nutrient flavouring made from fresh water fish protein, and its prodn. method

A freshwater fish and condiment technology, which is applied in protein food processing, protein food ingredients, fish protein ingredients, etc., can solve problems such as unsatisfactory effect, long time for debittering and deodorization, and heavy residual fishy smell of products

Inactive Publication Date: 2006-06-28
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above method has the disadvantages of long time for removing bitterness and unsatisfactory effect
Using the above method to process freshwater fi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0126] A. Freshwater fish is cleaned, dissected, internal organs are removed, and blood stains and black film are washed. First wash with water 4 times the weight of the fish for 60 minutes, dehydrate or drain; second step wash with 0.5% salt water 4 times the weight of the fish for 60 minutes, dehydrate or drain; third step, use 4 times the weight of the fish The solution containing 0.5% salt and 0.2% sodium bicarbonate was washed for 60 minutes, dehydrated or drained; the fourth step was to use 0.5% CaCl 4 times the weight of the fish 2 Soak in +0.5% acetic acid solution for 50 minutes, and finally rinse with clean water. Grind the fish, and add water 1.5 times the weight of the fish to make a slurry. Add 5% fresh ginger juice, 0.3% Bacillus subtilis neutral protease, 0.2% Bacillus subtilis alkaline protease, mix and hydrolyze simultaneously. The hydrolysis temperature is 60° C., pH 6.5, and the time is 90 minutes.

[0127] B. Add 0.5% flavor enzyme of fish meat weight in...

Embodiment 2

[0147] A. Freshwater fish is cleaned, dissected, internal organs are removed, and blood stains and black film are washed. First wash with water 5 times the weight of fish for 50 minutes, dehydrate or drain; second step wash with 5 times the weight of fish with 0.5% salt and 0.2% sodium bicarbonate solution for 50 minutes, dehydrate or drain; third step , wash with 0.5% salt water 5 times the weight of the fish for 50 minutes, dehydrate or drain; the fourth step, use 1% CaCl 5 times the weight of the fish 2 Soak in +1% acetic acid solution for 60 minutes, and finally rinse with clean water. Mince the fish, and add water twice the weight of the fish to make a slurry. Add 1% Bromelain, 0.2% Bacillus subtilis neutral protease, 0.3% Bacillus subtilis alkaline protease, mix and hydrolyze at the same time. The hydrolysis temperature is 55° C., pH 7, and the time is 120 minutes.

[0148] B. Add 0.6% flavor enzyme of fish meat weight in the hydrolyzate, and process at 60° C. for 100...

Embodiment 3

[0168] A. Freshwater fish is cleaned, dissected, internal organs are removed, and blood stains and black film are washed. First wash with water 3 times the weight of the fish for 60 minutes, dehydrate or drain; second step wash with 0.5% salt water 3 times the weight of the fish for 60 minutes, dehydrate or drain; third step, use 3 times the weight of the fish The solution containing 0.5% salt and 0.2% sodium bicarbonate was washed for 60 minutes, dehydrated or drained; the fourth step was to use 0.5% CaCl 3 times the weight of the fish 2 Soak in +0.5% acetic acid solution for 50 minutes, and finally rinse with clean water. Mince the fish, and add water 3 times the weight of the fish to make a slurry. Add 0.2% bromelain, 1.0% papain and 0.6% bacillus subtilis alkaline protease to hydrolyze in a stepwise hydrolysis manner.

[0169] The bromelain hydrolysis temperature is 30°C, pH 7.0, and the time is 60 minutes;

[0170] The hydrolysis temperature of papain is 60°C, pH 7.0, ...

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PUM

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Abstract

A nutritive flavouring is prepared from the hydrolytic liquid of fresh-water fish protein, flavouring, AA, DHA, taurine, sodium glutamate, I+G, salt, granular sugar, malt dextrin, emulsifier and stabilizer proportionally.

Description

technical field [0001] The invention relates to food biotechnology, specifically a kind of multi-enzyme hydrolyzed freshwater fish protein, and adopts physical and biological methods to remove the fishy and bitter taste of the hydrolyzed liquid, and produces freshwater fish hydrolyzed protein flavor seasoning through deployment, including liquid and solid seasoning Products, namely the processing technology and method of seasoning liquid and solid fish essence seasoning. Background technique [0002] my country is a big freshwater fish breeding country. In 2002, the output of freshwater fish in my country was 19.1888 million tons, accounting for 44% of the total production of aquatic products. Hubei is my country's largest province in the production of freshwater aquatic products, and its total output has ranked first in the country for seven consecutive years. In 2004, the output of freshwater aquatic products reached 3.01 million tons, with a total...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23J1/04A23J3/34A23L27/22A23L27/24
Inventor 刘良忠
Owner WUHAN POLYTECHNIC UNIVERSITY
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