CN101589793A - A kind of fish seasoning and preparation method thereof - Google Patents
A kind of fish seasoning and preparation method thereof Download PDFInfo
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- CN101589793A CN101589793A CNA200910040706XA CN200910040706A CN101589793A CN 101589793 A CN101589793 A CN 101589793A CN A200910040706X A CNA200910040706X A CN A200910040706XA CN 200910040706 A CN200910040706 A CN 200910040706A CN 101589793 A CN101589793 A CN 101589793A
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Abstract
The invention provides a kind of fish seasoning and preparation method thereof.Method comprises the rotten slurry of preparation fish; By the rotten slurry preparation of fish enzymolysis liquid; By the reaction for preparation reactant liquor; Mixed enzymolysis liquid and/or reactant liquor, and the interpolation auxiliary material is prepared into powdery or pasty fish seasoning.The powdery fish seasoning that this method obtains is a faint yellow extremely pale brown look powder soluble in water, has the fish local flavor, and total nitrogen content is not less than 3%, and salt content is no more than 45%; The paste fish seasoning is faint yellow extremely pale brown look thick liquid, and total nitrogen content is not less than 1%, and total solid is not less than 35%, and salt content is no more than 15%.The fish seasoning product of the present invention's preparation has replenished the fish local flavor kind that is lacked in the present salt taste essence, has increased the kind of salt taste essence.Method provided by the invention, technology is simple, production efficiency is high, and raw materials used wide material sources obtain easily, help to save cost.
Description
Technical field
The present invention relates to the production of condiments technology, particularly a kind of fish seasoning and preparation method thereof.
Background technology
In recent years, along with the rise of condiment salt taste essence based article, people more and more pay attention to developing different types of salt taste essence.Crude protein content is up to more than 15% in the flesh of fish, and contained necessary amino acid is complete.Select suitable these polypeptide chains of protease hydrolytic, by enzymolysis, again through concentrate, thermal response, method such as allotment or dry back are composite just might be prepared novel salt taste essence products such as powdery and paste fish seasoning.
Though more existing in the market seafood flavouring products can not satisfy the requirement of consumers in general to salt taste essence product category and quality, the powdery of new kind or paste fish seasoning remain to be developed.
Summary of the invention
The objective of the invention is to overcome the shortcoming and defect of prior art, utilize trash fish, Tilapia mossambica and Tilapia mossambica processing fent to prepare health, good powdery and the paste fish seasoning of local flavor.
Another object of the present invention is to provide the preparation method of powdery and paste fish seasoning.
The present invention is achieved through the following technical solutions: powdery and paste fish seasoning and preparation method thereof may further comprise the steps:
(1) the rotten slurry of preparation fish:
The fish body rubs the adult fish gruel after preliminary treatment; Get the fish gruel, adding quality is its water of 1～5 times, wears into the rotten slurry of fish then;
(2) preparation enzymolysis liquid:
(2-1) the rotten slurry of (1) gained fish is heated to 40～60 ℃, insulation 5～20min, regulating its pH value then is 6.0～8.0;
(2-2) add protease in the rotten slurry of the fish that regulates, its quality is 0.1%～1.0% of the rotten quality of fish, at 40～60 ℃ of following hydrolysis 5～50h, be warming up to 100 ℃ and be incubated 15～25min enzyme that goes out then, be cooled to below 30 ℃, filter and remove fish-bone, obtain enzymolysis liquid;
(3) preparation feedback liquid;
Add reactant in enzymolysis liquid, react 1～10h down, obtain reactant liquor at 80～115 ℃;
Described reactant is L-cysteine, L-leucine, Cobastab
1, a kind of in sucrose, taurine and glucose and the wood sugar;
(4) preparation flavouring:
With step (2) gained enzymolysis liquid and/or step (3) gained reactant liquor, be mixed and made into powdery or paste flavouring with auxiliary materials such as comprising salt, monosodium glutamate, I+G and white granulated sugar.
For better realizing said method:
The described preliminary treatment of step (1) preferably includes following steps: be about to the fish body and scale, go the cheek and internal organ, and use food bactericide that the fish body is carried out sterilization and disinfect, with sterilized water the fish body is carried out rinsing again.Described food bactericide preferred food product level chlorine dioxide or food hydrogen peroxide.
Any one or two kinds of above mixtures in the described step (2-2) in the preferred papain of protease, trypsase, alkali protease and the flavor protease.
In the described step (3), be 100 parts with the gross mass of reactant and enzymolysis liquid, the weight proportion of described reactant and enzymolysis liquid is preferably:
10～30 parts of enzymolysis liquids, 0.5～3 part of L-cysteine, 0.1～0.5 part of L-leucine, Cobastab
10.1 1～3 part of～0.5 part, 0.2～1 part of sucrose, 0.2～1 part of taurine and 1～3 part of glucose or wood sugar, surplus is a water.
In the described step (4), described powdery fish seasoning is preferably obtained by following method:
By mass parts, in the mixed liquor of 100 parts of described enzymolysis liquids, 100 parts of reactant liquors or 50 parts of described enzymolysis liquids and 50 parts of described reactant liquors, add 10～20 portions of salt, 10～20 portions of monosodium glutamates, 0.5～3 part of I+G, 0.5～3 portion of white granulated sugar, stirring and dissolving is worn into the flavouring slurry; Again the flavouring slurry is drying to obtain the powdery flavouring.Dry method can be spray-drying or vacuum drying.
In the described step (4), described paste fish seasoning is preferably obtained by following method:
A, by mass parts, take by weighing 50 parts of enzymolysis liquids, 50 parts, 20～30 portions salt of reactant liquor, 3～8 portions of white granulated sugars, 20～30 portions of monosodium glutamates, 0.5～3 part of I+G, 0.1～0.5 part of citric acid and butanedioic acid, 0.5～3 portion of converted starch, 0.1～0.5 part of xanthans, 0.2～0.6 part of sucrose ester, 0.05～0.3 part of sodium isoascorbate and 0.05～0.1 part of sodium dehydroacetate respectively, water complements to 200 parts;
B, citric acid and butanedioic acid are dissolved in the water, standby;
C, salt, white granulated sugar, vegetable fat powder, converted starch, xanthans, sucrose ester, sodium isoascorbate are mixed, under agitation join in the reactant liquor, add then and dissolved good citric acid and succinic acid solution, then heating while stirring, when treating that temperature of charge reaches 90～95 ℃, insulated and stirred 20～30min;
After d, insulation finish, add monosodium glutamate, I+G and sodium dehydroacetate again, temperature keeps 80～85 ℃, stirs 10～15min;
After e, above-mentioned material stir, carry out homogeneous and handle, temperature of charge keeps being between 65～85 ℃ that homogenization pressure is 3～5MPa during homogeneous, and can promptly makes the paste fish seasoning after the homogeneous.
The powdery fish seasoning of above-mentioned any method preparation is a faint yellow extremely pale brown look powder soluble in water, has the fish local flavor, and total nitrogen content is not less than 3%, and salt content is no more than 45% (in the NaCl quality); The paste fish seasoning is faint yellow extremely pale brown look thick liquid, and total nitrogen content is not less than 1%, and total solid is not less than 35%, and salt content is no more than 15% (in the NaCl quality).
The present invention has following advantage and beneficial effect with respect to prior art:
1, the powdery and the paste fish seasoning product of the present invention's preparation have replenished the fish local flavor kind that is lacked in the present salt taste essence, have increased the kind of salt taste essence.Such flavouring can satisfy the requirement of different consumers to novel salt taste essence.
2, the preparation method of powdery of the present invention and paste fish seasoning, its technology is simple, production efficiency is high, can improve the productivity effect of fish processing producer, has high economic benefit and social benefit.
The specific embodiment
The present invention is further detailed explanation below in conjunction with embodiment, but embodiments of the present invention are not limited thereto.
The powdery fish seasoning is a faint yellow extremely pale brown look powder soluble in water, has the fish local flavor, and total nitrogen content is not less than 3%, and salt content is no more than 45% (in NaCl); The paste fish seasoning is faint yellow extremely pale brown look thick liquid, and total nitrogen content is not less than 1%, and total solid is not less than 35%, and salt content is no more than 15% (in NaCl).The measuring method of described total nitrogen content is a Kjeldahl, the chloride determination method is measured according to the 5.2.2 among the SB/T 10371-2003, the total solid assay method is measured moisture, total solid=100-moisture according to the method for GB/T5009.3-2003 first law regulation.
Below each embodiment be the preparation method of this fish protein powder.Wherein, fish after slaughtering is rubbed the rotten meat grinder that adopts of adult fish, the fish gruel is added the water mill slurry adopt colloid mill, the rotten enzyme of fish is handled the special-purpose enzymatic vessel that adopts vacuum-pumping and band to stir, adopt filter screen to remove fish-bone during filtration, the pH value of the rotten slurry of fish is regulated by adding the alkali or the acid solution that prepare in advance, mixes and adopts trough-type mixture machine and " V " shape mixer, homogeneous adopts high pressure homogenizer, and fish enzymolysis liquid thermal response is carried out in the retort of band heating and stirring.
Embodiment 1
The preparation method of fish seasoning of the present invention, step is as follows:
(1) the rotten slurry of preparation fish:
Fish is slaughtered, scaled, go the cheek and internal organ, in the fish body that obtains, take by weighing 50kg, at first use the food-grade chlorine dioxide that it is carried out sterilization and disinfect, then re-use sterilized water and carry out rinsing and handle, rub the adult fish gruel then; In the fish gruel that obtains, add 50kg water, wear into the rotten slurry of fish then.
(2) preparation enzymolysis liquid:
The rotten slurry of fish that step (1) is obtained is heated to 50 ℃, and insulation 10min regulates its pH value to 6.0 then; In the rotten slurry of the fish that regulates, add the 50g papain, at 60 ℃ of following hydrolysis 5h, be warming up to 100 ℃ after the insulation 25min enzyme that goes out, be cooled to below 30 ℃, adopt screen pack to remove fish-bone, obtain the about 90kg of enzymolysis liquid.
(3) preparation feedback liquid:
Take by weighing enzymolysis liquid 10kg, add L-cysteine 0.5kg, L-leucine 0.1kg, Cobastab respectively
10.1kg, sucrose 0.2kg, taurine 0.2kg and glucose 1kg, water complements to 100kg.
React 10h down at 80 ℃, obtain the about 100kg of reactant liquor.
(4) preparation powdery fish seasoning:
Take by weighing enzymolysis liquid 10kg, add 2kg salt, 2kg monosodium glutamate, 0.3kg I+G and 0.3kg white granulated sugar, stirring and dissolving is crossed colloid mill and is obtained the about 14kg of flavouring slurry.The flavouring slurry adopts spray-dired method to carry out drying, obtains the about 5kg of powdery fish seasoning.
(5) preparation paste fish seasoning:
Take by weighing enzymolysis liquid 10kg, 2kg salt, 0.3kg white granulated sugar, 2kg monosodium glutamate, 0.05kg I+G, 0.01kg citric acid and butanedioic acid, 0.05kg converted starch, 0.01kg xanthans, 0.02kg sucrose ester, 5g sodium isoascorbate and 5g sodium dehydroacetate respectively, water complements to 20kg in the time of quantitatively;
Citric acid and butanedioic acid are dissolved in the water, standby;
Salt, white granulated sugar, converted starch, xanthans, sucrose ester, sodium isoascorbate are mixed, under agitation join in enzymolysis liquid and the reactant liquor, add then and dissolved good citric acid and succinic acid solution, then heating while stirring, when treating that temperature of charge reaches 90 ℃, insulated and stirred 30min;
After insulation finishes, add materials such as monosodium glutamate, I+G and sodium dehydroacetate again, temperature of charge keeps 80 ℃, stirs 15min.Temperature of charge remains in 65 ℃, and can promptly makes the about 17kg of paste fish seasoning after the homogenization pressure 5MPa, homogeneous.
Embodiment 2
The preparation method of fish seasoning of the present invention, its step is as follows:
(1) the rotten slurry of preparation fish:
Fish is slaughtered, scaled, go the cheek and internal organ, in the light fish that obtains, take by weighing 50kg, at first use the food-grade hydrogen peroxide that it is carried out sterilization and disinfect, then re-use sterilized water and carry out rinsing and handle, rub the adult fish gruel then; In the fish gruel that obtains, add 250kg water, wear into the rotten slurry of fish then.
(2) preparation enzymolysis liquid:
The rotten slurry of fish that step (1) is obtained is heated to 40 ℃, and insulation 20min regulates its pH value to 7.0 then; In the rotten slurry of the fish that regulates, add 0.25kg trypsase, at 50 ℃ of following hydrolysis 25h, be warming up to 100 ℃ after the insulation 15min enzyme that goes out, be cooled to below 30 ℃, adopt screen pack to remove wherein fish-bone, obtain the about 280kg of enzymolysis liquid.
(3) preparation feedback liquid:
Take by weighing enzymolysis liquid 30kg, add L-cysteine 3kg, L-leucine 0.5kg, Cobastab respectively
10.5kg, sucrose 1kg, taurine 1kg and wood sugar 3kg, water complements to 100kg.
React 1h down at 115 ℃, obtain the about 100kg of reactant liquor.
(4) preparation powdery fish seasoning:
Take by weighing reactant liquor 100kg, add 10kg salt, 10kg monosodium glutamate, 0.5kg I+G and 0.5kg white granulated sugar, stirring and dissolving is crossed colloid mill and is obtained the about 120kg of flavouring slurry.The flavouring slurry adopts spray-dired method to carry out drying, obtains the about 27kg of powdery fish seasoning.
(5) preparation paste fish seasoning:
Take by weighing enzymolysis liquid 50kg, reactant liquor 50kg, 30kg salt, 8kg white granulated sugar, 30kg monosodium glutamate, 3kg I+G, 0.5kg citric acid and butanedioic acid, 3kg converted starch, 0.5kg xanthans, 0.6kg sucrose ester, 0.3kg sodium isoascorbate and 0.1kg sodium dehydroacetate respectively, water complements to 200kg in the time of quantitatively;
Citric acid and butanedioic acid are dissolved in the water, standby;
Salt, white granulated sugar, converted starch, xanthans, sucrose ester, sodium isoascorbate are mixed, under agitation join in enzymolysis liquid and the reactant liquor, add then and dissolved good citric acid and succinic acid solution, then heating while stirring, when treating that temperature of charge reaches 95 ℃, insulated and stirred 20min;
After insulation finishes, add materials such as monosodium glutamate, I+G and sodium dehydroacetate again, temperature of charge keeps 85 ℃, stirs 10min.Temperature of charge remains in 85 ℃, and can promptly makes the about 185kg of paste fish seasoning after the homogenization pressure 3MPa, homogeneous.
Embodiment 3
Powdery of the present invention and paste fish seasoning and preparation method thereof, its step is as follows:
(1) the rotten slurry of preparation fish:
Fish is slaughtered, scaled, go the cheek and internal organ, in the light fish that obtains, take by weighing 50kg, at first use the food-grade hydrogen peroxide that it is carried out sterilization and disinfect, then re-use sterilized water and carry out rinsing and handle, rub the adult fish gruel then; In the fish gruel that obtains, add 150kg water, wear into the rotten slurry of fish then.
(2) preparation enzymolysis liquid:
The rotten slurry of fish that step (1) is obtained is heated to 60 ℃, and insulation 5min regulates its pH value to 8.0 then; In the rotten slurry of the fish that regulates, add 0.25kg alkali protease and 0.25kg flavor protease, at 55 ℃ of following hydrolysis 50h, be warming up to 100 ℃ after the insulation 20min enzyme that goes out, be cooled to below 30 ℃, adopt screen pack to remove wherein fish-bone, obtain the about 180kg of enzymolysis liquid.
(3) preparation feedback liquid:
Take by weighing enzymolysis liquid 20kg, add L-cysteine 1.5kg, L-leucine 0.3kg, Cobastab respectively
10.3kg, sucrose 0.6kg, taurine 0.6kg and glucose 2kg, water complements to 100kg.
React 5h down at 100 ℃, obtain the about 100kg of reactant liquor.
(4) preparation powdery fish seasoning:
Take by weighing enzymolysis liquid 50kg, reactant liquor 50kg respectively, add 15kg salt, 15kg monosodium glutamate, 1.5kg I+G, 1.5kg white granulated sugar, stirring and dissolving is crossed colloid mill and is obtained the about 130kg of flavouring slurry.The flavouring slurry adopts spray-dired method to carry out drying, obtains the about 35kg of powdery fish seasoning.
(5) preparation paste fish seasoning:
Take by weighing enzymolysis liquid 50kg, reactant liquor 50kg, 25kg salt, 6kg white granulated sugar, 25kg monosodium glutamate, 1.5kg I+G, 0.3kg citric acid and butanedioic acid, 1.5kg converted starch, 0.3kg xanthans, 0.4kg sucrose ester, 0.15kg sodium isoascorbate and 0.08kg sodium dehydroacetate respectively, water complements to 200kg.
Citric acid and butanedioic acid are dissolved in the water, standby;
Salt, white granulated sugar, converted starch, xanthans, sucrose ester, sodium isoascorbate are mixed, under agitation join in the reactant liquor, add then and dissolved good citric acid and succinic acid solution, then heating while stirring, when treating that temperature of charge reaches 93 ℃, insulated and stirred 25min;
After insulation finishes, add materials such as monosodium glutamate, I+G and sodium dehydroacetate again, temperature of charge keeps 83 ℃, stirs 12min.Temperature of charge remains in 70 ℃, and homogenization pressure is 4MPa, and can promptly makes the about 190kg of paste fish seasoning after the homogeneous.
Embodiment 4
Powdery of the present invention and paste fish seasoning and preparation method thereof, its step is as follows:
(1) the rotten slurry of preparation fish:
Fish is slaughtered, scaled, go the cheek and internal organ, in the light fish that obtains, take by weighing 50kg, at first use the food-grade chlorine dioxide that it is carried out sterilization and disinfect, then re-use sterilized water and carry out rinsing and handle, rub the adult fish gruel then; In the fish gruel that obtains, add 150kg water, wear into the rotten slurry of fish then.
(2) preparation enzymolysis liquid:
The rotten slurry of fish that step (1) is obtained is heated to 45 ℃, and insulation 10min regulates its pH value to 7.0 then; In the rotten slurry of the fish that regulates, add 0.1kg papain, 0.1kg trypsase, 0.1kg alkali protease and 0.1kg flavor protease, at 55 ℃ of following hydrolysis 35h, the insulation 20min enzyme that goes out after being warming up to 100 ℃, be cooled to below 30 ℃, remove by filter fish-bone wherein, obtain the about 180kg of enzymolysis liquid.
(3) preparation feedback liquid:
Take by weighing enzymolysis liquid 20kg, add L-cysteine 1.5kg, L-leucine 0.3kg, Cobastab respectively
10.3kg, sucrose 0.6kg, taurine 0.6kg and wood sugar 1kg, water complements to 100kg.
React 5h down at 100 ℃, obtain the about 100kg of reactant liquor.
(4) preparation powdery fish seasoning:
Take by weighing enzymolysis liquid 50kg, reactant liquor 50kg respectively, add 15kg salt, 15kg monosodium glutamate, 1.5kg I+G, 1.5kg white granulated sugar, stirring and dissolving is crossed colloid mill and is obtained the about 132kg of flavouring slurry.The flavouring slurry adopts vacuum drying method to carry out drying, obtains the about 38kg of powdery fish seasoning after the pulverizing.
(5) preparation paste fish seasoning:
Take by weighing enzymolysis liquid 50kg, reactant liquor 50kg, 25kg salt, 6kg white granulated sugar, 25kg monosodium glutamate, 1.5kg I+G, 0.3kg citric acid and butanedioic acid, 1.5kg converted starch, 0.3kg xanthans, 0.4kg sucrose ester, 0.15kg sodium isoascorbate and 0.08kg sodium dehydroacetate respectively, water complements to 200kg.
Citric acid and butanedioic acid are dissolved in the water, standby;
Salt, white granulated sugar, converted starch, xanthans, sucrose ester, sodium isoascorbate are mixed, under agitation join in the reactant liquor, add then and dissolved good citric acid and succinic acid solution, then heating while stirring, when treating that temperature of charge reaches 93 ℃, insulated and stirred 25min;
After insulation finishes, add materials such as monosodium glutamate, I+G and sodium dehydroacetate again, temperature of charge keeps 83 ℃, stirs 12min.Temperature of charge remains in 70 ℃, and homogenization pressure is 4MPa, and can promptly makes the about 190kg of paste fish seasoning after the homogeneous.
The foregoing description is a preferred implementation of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under spiritual essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (10)
1, a kind of preparation method of fish seasoning is characterized in that, may further comprise the steps:
(1) the rotten slurry of preparation fish:
The fish body rubs the adult fish gruel after preliminary treatment; Get the fish gruel, adding quality is its water of 1～5 times, wears into the rotten slurry of fish then;
(2) preparation enzymolysis liquid:
(2-1) the rotten slurry of (1) gained fish is heated to 40～60 ℃, insulation 5～20min, regulating its pH value then is 6.0～8.0;
(2-2) add protease in the rotten slurry of the fish that regulates, its quality is 0.1%～1.0% of the rotten quality of fish, at 40～60 ℃ of following hydrolysis 3～8h, be warming up to 100 ℃ and be incubated 15～25min enzyme that goes out then, be cooled to below 30 ℃, filter and remove fish-bone, obtain enzymolysis liquid;
(3) preparation feedback liquid;
Add reactant in enzymolysis liquid, react 1～10h down, obtain reactant liquor at 80～115 ℃;
Described reactant is L-cysteine, L-leucine, Cobastab
1, a kind of in sucrose, taurine and glucose and the wood sugar;
(4) preparation flavouring:
With step (2) gained enzymolysis liquid and/or step (3) gained reactant liquor, be mixed and made into powdery or paste flavouring with the auxiliary material that comprises salt, monosodium glutamate, I+G and white granulated sugar.
2, the preparation method of fish seasoning according to claim 1 is characterized in that,
The described preliminary treatment of step (1) comprises scales, goes the cheek and internal organ with the fish body, and uses food bactericide that the fish body is carried out sterilization and disinfect, and with sterilized water the fish body is carried out rinsing again.
3, the preparation method of fish seasoning according to claim 2 is characterized in that, employed food bactericide is food-grade chlorine dioxide or food hydrogen peroxide in the described step (1-1).
4, the preparation method of fish seasoning according to claim 1 is characterized in that, protease is any one or two kinds of above mixtures in papain, trypsase, alkali protease and the flavor protease in the described step (2-2).
5, the preparation method of fish seasoning according to claim 1 is characterized in that, in the described step (3), is 100 parts with the gross mass of reactant and enzymolysis liquid, and the weight proportion of described reactant and enzymolysis liquid is:
10～30 parts of enzymolysis liquids, 0.5～3 part of L-cysteine, 0.1～0.5 part of L-leucine, Cobastab
10.1 1～3 part of～0.5 part, 0.2～1 part of sucrose, 0.2～1 part of taurine and 1～3 part of glucose or wood sugar, surplus is a water.
According to the preparation method of each described fish seasoning of claim 1-5, it is characterized in that 6, in the described step (4), described powdery fish seasoning is obtained by following method:
By mass parts, in the mixed liquor of 100 parts of described enzymolysis liquids, 100 parts of reactant liquors or 50 parts of described enzymolysis liquids and 50 parts of described reactant liquors, add 10～20 portions of salt, 10～20 portions of monosodium glutamates, 0.5～3 part of I+G, 0.5～3 portion of white granulated sugar, stirring and dissolving is worn into the flavouring slurry; Again the flavouring slurry is drying to obtain the powdery flavouring.
According to the preparation method of each described fish seasoning of claim 1-5, it is characterized in that 7, in the described step (4), described paste fish seasoning is obtained by following method:
A, by mass parts, take by weighing 50 parts of enzymolysis liquids, 50 parts, 20～30 portions salt of reactant liquor, 3～8 portions of white granulated sugars, 20～30 portions of monosodium glutamates, 0.5～3 part of I+G, 0.1～0.5 part of citric acid and butanedioic acid, 0.5～3 portion of converted starch, 0.1～0.5 part of xanthans, 0.2～0.6 part of sucrose ester, 0.05～0.3 part of sodium isoascorbate and 0.05～0.1 part of sodium dehydroacetate respectively, water complements to 200 parts;
B, described citric acid and butanedioic acid are dissolved in the water, standby;
C, described salt, white granulated sugar, vegetable fat powder, converted starch, xanthans, sucrose ester and sodium isoascorbate are mixed, under agitation join in the reactant liquor, what add then that step b obtains dissolves good citric acid and succinic acid solution, then heating while stirring, when treating that temperature of charge reaches 90～95 ℃, insulated and stirred 20～30min;
After d, insulation finish, add monosodium glutamate, I+G and sodium dehydroacetate again, temperature keeps 80～85 ℃, stirs 10～15min;
After e, above-mentioned material stir, carry out homogeneous and handle, temperature of charge keeps being between 65～85 ℃ that homogenization pressure is 3～5MPa during homogeneous, and can promptly makes the paste fish seasoning after the homogeneous.
8, the fish seasoning for preparing according to each described method of claim 1～5, it is characterized in that: described powdery fish seasoning is a faint yellow extremely pale brown look powder soluble in water, total nitrogen content is not less than 3%, is no more than 45% in the salt content of NaCl quality; Described paste fish seasoning is faint yellow to pale brown look thick liquid, and total nitrogen content is not less than 1%, and total solid is not less than 35%, is no more than 15% in the salt content of NaCl quality.
9, according to the fish seasoning of the described method of claim 6 preparation, it is characterized in that: described powdery fish seasoning is that soluble in water faint yellow total nitrogen content is not less than 3% to pale brown look powder, is no more than 45% in the salt content of NaCl quality; Described paste fish seasoning is faint yellow to pale brown look thick liquid, and total nitrogen content is not less than 1%, and total solid is not less than 35%, is no more than 15% in the salt content of NaCl quality.
10, according to the fish seasoning of the described method of claim 7 preparation, it is characterized in that: described powdery fish seasoning is that soluble in water faint yellow total nitrogen content is not less than 3% to pale brown look powder, is no more than 45% in the salt content of NaCl quality; Described paste fish seasoning is faint yellow to pale brown look thick liquid, and total nitrogen content is not less than 1%, and total solid is not less than 35%, is no more than 15% in the salt content of NaCl quality.
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