CN104222989A - Method for preparing sauce through enzymolysis of waste of freshwater fish and shrimps - Google Patents
Method for preparing sauce through enzymolysis of waste of freshwater fish and shrimps Download PDFInfo
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- CN104222989A CN104222989A CN201410472325.XA CN201410472325A CN104222989A CN 104222989 A CN104222989 A CN 104222989A CN 201410472325 A CN201410472325 A CN 201410472325A CN 104222989 A CN104222989 A CN 104222989A
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- enzymolysis
- freshwater fish
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 25
- 239000013505 freshwater Substances 0.000 title claims abstract description 23
- 239000002699 waste material Substances 0.000 title abstract description 9
- 241000143060 Americamysis bahia Species 0.000 title abstract description 6
- 235000015067 sauces Nutrition 0.000 title abstract 5
- 230000008569 process Effects 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract 5
- 108090000790 Enzymes Proteins 0.000 claims abstract 5
- 230000001954 sterilising effect Effects 0.000 claims abstract 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract 5
- 239000000796 flavoring agent Substances 0.000 claims abstract 3
- 235000019634 flavors Nutrition 0.000 claims abstract 3
- 241000238557 Decapoda Species 0.000 claims description 15
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 8
- 108010010803 Gelatin Proteins 0.000 claims description 4
- 239000004471 Glycine Substances 0.000 claims description 4
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims description 4
- 229920000159 gelatin Polymers 0.000 claims description 4
- 239000008273 gelatin Substances 0.000 claims description 4
- 235000019322 gelatine Nutrition 0.000 claims description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims description 4
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims description 4
- 229960003495 thiamine Drugs 0.000 claims description 4
- 235000019157 thiamine Nutrition 0.000 claims description 4
- 239000011721 thiamine Substances 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims 6
- 229940088598 enzyme Drugs 0.000 claims 4
- 238000003756 stirring Methods 0.000 claims 4
- 239000004365 Protease Substances 0.000 claims 3
- 150000003839 salts Chemical class 0.000 claims 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 2
- 108091005804 Peptidases Proteins 0.000 claims 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 2
- 239000008103 glucose Substances 0.000 claims 2
- 238000009413 insulation Methods 0.000 claims 2
- 239000000203 mixture Substances 0.000 claims 2
- 235000019419 proteases Nutrition 0.000 claims 2
- 229960003487 xylose Drugs 0.000 claims 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical class [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims 1
- 108010053775 Nisin Proteins 0.000 claims 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims 1
- 108090000526 Papain Proteins 0.000 claims 1
- 239000003513 alkali Substances 0.000 claims 1
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims 1
- 239000008280 blood Substances 0.000 claims 1
- 210000004369 blood Anatomy 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 1
- 239000010813 municipal solid waste Substances 0.000 claims 1
- 239000004309 nisin Substances 0.000 claims 1
- 235000010297 nisin Nutrition 0.000 claims 1
- 229940055729 papain Drugs 0.000 claims 1
- 235000019834 papain Nutrition 0.000 claims 1
- 235000020995 raw meat Nutrition 0.000 claims 1
- 238000001179 sorption measurement Methods 0.000 claims 1
- 239000006228 supernatant Substances 0.000 claims 1
- 230000008719 thickening Effects 0.000 claims 1
- 238000010792 warming Methods 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 2
- 230000008030 elimination Effects 0.000 abstract 2
- 238000003379 elimination reaction Methods 0.000 abstract 2
- 230000002708 enhancing effect Effects 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000009849 deactivation Effects 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000003912 environmental pollution Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000000192 social effect Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing sauce through enzymolysis of waste of freshwater fish and shrimps. The method comprises steps as follows: selection of raw materials, cleaning, crushing fishy smell elimination, sterilization, salting, enzymolysis, enzyme deactivation, debitterizing, decoloring, separation, concentration, burdening, sterilization and preparation of a finished product. According to the method, fermentation and enzymolysis technologies are used, waste of freshwater fish and shrimps is processed into fish sauce with rich nutrition, the value of the waste can be greatly increased, waste and environment pollution are reduced, meanwhile, market demand for high-grade seasoning is met, and the sauce has important economic and social meanings. According to the method, waste of freshwater fish and shrimps is taken as a raw material, an enzymolysis technology is adopted in the processing process, the problems about fishy smell elimination, flavor enhancing and preservation are solved, the best technological conditions for enzymolysis, decoloring, debitterizing and flavor enhancing are determined, tremellose sauce which is convenient to eat and rich in nutrition is developed, a freshwater fish processing and utilizing way is provided, and the additional value of freshwater fish is increased.
Description
Technical field
The invention belongs to food processing field, particularly a kind of method utilizing freshwater fish & shrimp leftover bits and pieces enzymolysis to make baste.
Background technology
A large amount of leftover bits and pieces (shrimp head, fish head, fish-skin, fin, fish tail, fish-bone, internal organ and the residual flesh of fish etc.) is being sold and can produced in process to fresh-water fishes shrimps, quality accounts for 40% ~ 55% of raw material fish, protein is up to 14g/100g, grease is about 9.2g/100g, in addition containing abundant lecithin, vitamin and several mineral materials.Directly abandon mainly for the production of fish-meal with as refuse at present, not only waste protein resource, and contaminated environment.The flavouring utilizing protein resource preparation residual in Optimization of Low Value Fish and aquatic products processing leftover bits and pieces to be rich in amino acid and polypeptide is the focus studied both at home and abroad always.Therefore, utilize fermentation and zymotechnic, fish scrap is processed into nutritious fish and makes baste, greatly can improve the value of leftover bits and pieces, cut the waste and environmental pollution, meet the demand of market to top grade spice simultaneously, there is important economy and social effect.
At present, there is part to utilize freshwater fish & shrimp leftover bits and pieces to develop the research of baste, but there is no the publication relevant to this product.
Summary of the invention
The invention provides a kind of freshwater fish & shrimp leftover bits and pieces enzymolysis that utilizes and make the method for baste, to solve in prior art enzymolysis process, de-raw meat, flavouring, preservation problem in process.
To achieve these goals, the present invention by the following technical solutions;
Utilize freshwater fish & shrimp leftover bits and pieces enzymolysis to make a method for baste, comprise the following steps:
Steps A. raw material is chosen: select every physics and chemistry sanitary index fresh or cold storage freshwater fish & shrimp leftover bits and pieces normally, for subsequent use after juice frozen and thawed to central temperature-2 DEG C-2 DEG C;
Step B. cleans: raw material is used clear water rinsed clean, removes blood stains, drains;
Step C. blends: by the raw material cleaned according to raw material: the mixing of the ratio of trash ice=1:1.5, and is placed in cutmixer and cuts the slurry mixing pulpous state;
Step D. takes off raw meat, sterilization: pass in slurry according to the concentration of 6-12mg/L by ozone, fully stir, and whole process keeps slurry temperature≤10 DEG C;
Step e. salt marsh: add salt in the slurry, addition is the 8-12% of stock quality, fully stirs, and salt is melted, and adds nisin, and addition is 0.06-0.1g/Kg;
Step F. enzymolysis: make at a slow speed slurry be warming up to 56 DEG C, and constantly stir, insulation 10min, then add complex enzyme, addition is 2.5% of stock quality, and adjustment slurry pH value is 6.5-7.5, carries out enzymolysis, and enzymolysis time is 10h;
Step G. goes out enzyme: the zymolyte after enzymolysis is heated to 100 DEG C, insulation 15-20min;
Step H. debitterize, decolouring: in the zymolyte after the enzyme that goes out, add activated carbon powder, addition is the 2-4% of zymolyte quality, fully stirs, and adsorption time is 30min;
Step I. is separated, concentrated: the mixture in step H is cooled to room temperature, and then centrifugal 25 min under the condition of 3 000 r/min, get supernatant for subsequent use; Then carry out Vacuum Concentration, thickening temperature 60-70 DEG C, cocnentration factor is 0.3;
Step J. prepares burden: in the concentrate of step I, add xylose and glucose, adds glycine and thiamine, adds gelatin and xanthans, batching is mixed, and pH is adjusted to 3.0-4.0;
Step K. sterilization: by the compound tinning prepared, under the condition of reaction temperature 116 DEG C, and after the central temperature of tank reaches 116 DEG C, sterilization 45 minutes, cooling, makes finished product.
Further, in described step F, enzyme ratio is: flavor protease: papain: alkali protease=1:0.8:0.6.
Further, wood sugar in described step J: glucose ratio is 2:3, total reducing sugar addition is 0.8% of concentrate quality.
Further, in described step J, the addition of glycine and thiamine is 0.15% of concentrate quality.
Further, in described step J, the addition of gelatin and xanthans is respectively 0.2% and 0.3% of concentrate quality.
Beneficial effect of the present invention: the present invention utilizes fermentation and zymotechnic, fishes and shrimps leftover bits and pieces is processed into nutritious fish and makes baste, greatly can improve the value of leftover bits and pieces, cut the waste and environmental pollution, meet the demand of market to top grade spice simultaneously, there is important economy and social effect.The present invention with freshwater fish & shrimp leftover bits and pieces for raw material, have employed enzymolysis process in process, solve the problem of de-raw meat, flavouring, preservation, and determine the optimum process condition of enzymolysis, decolouring debitterize, flavouring, develop a kind of instant edible, nutritious peptone shape baste, provide a kind of fresh-water fishes processing and utilization approach, improve the added value of fresh-water fishes.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
The technological means realized for making the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with detailed description of the invention, setting forth the present invention further.
Utilize freshwater fish & shrimp leftover bits and pieces enzymolysis to make a method for baste, comprise the following steps:
Steps A. raw material is chosen: select every physics and chemistry sanitary index fresh or cold storage freshwater fish & shrimp leftover bits and pieces normally, for subsequent use after juice frozen and thawed to central temperature-2 DEG C-2 DEG C;
Step B. cleans: raw material is used clear water rinsed clean, removes blood stains, drains;
Step C. blends: by the raw material cleaned according to raw material: the mixing of the ratio of trash ice=1:1.5, and is placed in cutmixer and cuts the slurry mixing pulpous state;
Step D. takes off raw meat, sterilization: pass in slurry according to the concentration of 6-12mg/L by ozone, fully stir, and whole process keeps slurry temperature≤10 DEG C;
Step e. salt marsh: add salt in the slurry, addition is the 8-12% of stock quality, fully stirs, and salt is melted, and adds nisin, and addition is 0.06-0.1g/Kg;
Step F. enzymolysis: make at a slow speed slurry be warming up to 56 DEG C, and constantly stir, insulation 10min, then add complex enzyme, addition is 2.5% of stock quality, and adjustment slurry pH value is 6.5-7.5, carries out enzymolysis, and enzymolysis time is 10h;
Step G. goes out enzyme: the zymolyte after enzymolysis is heated to 100 DEG C, insulation 15-20min;
Step H. debitterize, decolouring: in the zymolyte after the enzyme that goes out, add activated carbon powder, addition is the 2-4% of zymolyte quality, fully stirs, and adsorption time is 30min;
Step I. is separated, concentrated: the mixture in step H is cooled to room temperature, and then centrifugal 25 min under the condition of 3 000 r/min, get supernatant for subsequent use; Then carry out Vacuum Concentration, thickening temperature 60-70 DEG C, cocnentration factor is 0.3;
Step J. prepares burden: in the concentrate of step I, add xylose and glucose, adds glycine and thiamine, adds gelatin and xanthans, batching is mixed, and pH is adjusted to 3.0-4.0;
Step K. sterilization: by the compound tinning prepared, under the condition of reaction temperature 116 DEG C, and after the central temperature of tank reaches 116 DEG C, sterilization 45 minutes, cooling, makes finished product.
In described step F, enzyme ratio is: flavor protease: papain: alkali protease=1:0.8:0.6.
Wood sugar in described step J: glucose ratio is 2:3, total reducing sugar addition is 0.8% of concentrate quality.
In described step J, the addition of glycine and thiamine is 0.15% of concentrate quality.
In described step J, the addition of gelatin and xanthans is respectively 0.2% and 0.3% of concentrate quality.
Embodiment 1
Utilize freshwater fish & shrimp leftover bits and pieces enzymolysis to make a method for baste, comprise the following steps:
Steps A. raw material is chosen: select every physics and chemistry sanitary index fresh or cold storage freshwater fish & shrimp leftover bits and pieces normally, for subsequent use after juice frozen and thawed to central temperature-2 DEG C;
Step B. cleans: raw material is used clear water rinsed clean, removes blood stains, drains;
Step C. blends: by the raw material cleaned according to raw material: the mixing of the ratio of trash ice=1:1.5, and is placed in cutmixer and cuts the slurry mixing pulpous state;
Step D. takes off raw meat, sterilization: pass in slurry according to the concentration of 6-12mg/L by ozone, fully stir, and whole process keeps slurry temperature≤10 DEG C;
Step e. salt marsh: add salt in the slurry, addition is 12% of stock quality, fully stirs, and salt is melted, and adds nisin, and addition is 0.06g/Kg;
Step F. enzymolysis: make at a slow speed slurry be warming up to 56 DEG C, and constantly stir, insulation 10min, then complex enzyme is added, enzyme ratio is: flavor protease: papain: alkali protease=1:0.8:0.6, and complex enzyme addition is 2.5% of stock quality, regulates slurry pH value to be 7.5, carry out enzymolysis, enzymolysis time is 10h;
Step G. goes out enzyme: the zymolyte after enzymolysis is heated to 100 DEG C, insulation 15min;
Step H. debitterize, decolouring: in the zymolyte after the enzyme that goes out, add activated carbon powder, addition is 4% of zymolyte quality, fully stirs, and adsorption time is 30min;
Step I. is separated, concentrated: the mixture in step H is cooled to room temperature, and then centrifugal 25 min under the condition of 3 000 r/min, get supernatant for subsequent use; Then carry out Vacuum Concentration, thickening temperature 60 DEG C, cocnentration factor is 0.3;
Step J. prepares burden: in the concentrate of step I, add xylose and glucose, wood sugar: glucose ratio is 2:3, total reducing sugar addition is 0.8% of concentrate quality; Add glycine and thiamine, the addition of glycine and thiamine is 0.15% of concentrate quality; Add gelatin and xanthans, the addition of gelatin and xanthans is respectively 0.2% and 0.3% of concentrate quality, batching is mixed, and pH is adjusted to 4.0;
Step K. sterilization: by the compound tinning prepared, under the condition of reaction temperature 116 DEG C, and after the central temperature of tank reaches 116 DEG C, sterilization 45 minutes, cooling, makes finished product.
Embodiment 2
Utilize freshwater fish & shrimp leftover bits and pieces enzymolysis to make a method for baste, comprise the following steps:
Steps A. raw material is chosen: select every physics and chemistry sanitary index fresh or cold storage freshwater fish & shrimp leftover bits and pieces normally, for subsequent use after juice frozen and thawed to central temperature 0 DEG C;
Step B. cleans: raw material is used clear water rinsed clean, removes blood stains, drains;
Step C. blends: by the raw material cleaned according to raw material: the mixing of the ratio of trash ice=1:1.5, and is placed in cutmixer and cuts the slurry mixing pulpous state;
Step D. takes off raw meat, sterilization: pass in slurry according to the concentration of 6-12mg/L by ozone, fully stir, and whole process keeps slurry temperature≤10 DEG C;
Step e. salt marsh: add salt in the slurry, addition is the 8-12% of stock quality, fully stirs, and salt is melted, and adds nisin, and addition is 0.07g/Kg;
Step F. enzymolysis: make at a slow speed slurry be warming up to 56 DEG C, and constantly stir, insulation 10min, then complex enzyme is added, enzyme ratio is: flavor protease: papain: alkali protease=1:0.8:0.6, and complex enzyme addition is 2.5% of stock quality, regulates slurry pH value to be 6.8, carry out enzymolysis, enzymolysis time is 10h;
Step G. goes out enzyme: the zymolyte after enzymolysis is heated to 100 DEG C, insulation 17min;
Step H. debitterize, decolouring: in the zymolyte after the enzyme that goes out, add activated carbon powder, addition is 2.8% of zymolyte quality, fully stirs, and adsorption time is 30min;
Step I. is separated, concentrated: the mixture in step H is cooled to room temperature, and then centrifugal 25 min under the condition of 3 000 r/min, get supernatant for subsequent use; Then carry out Vacuum Concentration, thickening temperature 64 DEG C, cocnentration factor is 0.3;
Step J. prepares burden: in the concentrate of step I, add xylose and glucose, wood sugar: glucose ratio is 2:3, total reducing sugar addition is 0.8% of concentrate quality; Add glycine and thiamine, the addition of glycine and thiamine is 0.15% of concentrate quality; Add gelatin and xanthans, the addition of gelatin and xanthans is respectively 0.2% and 0.3% of concentrate quality, batching is mixed, and pH is adjusted to 3.7;
Step K. sterilization: by the compound tinning prepared, under the condition of reaction temperature 116 DEG C, and after the central temperature of tank reaches 116 DEG C, sterilization 45 minutes, cooling, makes finished product.
Embodiment 3
Utilize freshwater fish & shrimp leftover bits and pieces enzymolysis to make a method for baste, comprise the following steps:
Steps A. raw material is chosen: select every physics and chemistry sanitary index fresh or cold storage freshwater fish & shrimp leftover bits and pieces normally, for subsequent use after juice frozen and thawed to central temperature 2 DEG C;
Step B. cleans: raw material is used clear water rinsed clean, removes blood stains, drains;
Step C. blends: by the raw material cleaned according to raw material: the mixing of the ratio of trash ice=1:1.5, and is placed in cutmixer and cuts the slurry mixing pulpous state;
Step D. takes off raw meat, sterilization: pass in slurry according to the concentration of 6-12mg/L by ozone, fully stir, and whole process keeps slurry temperature≤10 DEG C;
Step e. salt marsh: add salt in the slurry, addition is 8% of stock quality, fully stirs, and salt is melted, and adds nisin, and addition is 0.1g/Kg;
Step F. enzymolysis: make at a slow speed slurry be warming up to 56 DEG C, and constantly stir, insulation 10min, then complex enzyme is added, enzyme ratio is: flavor protease: papain: alkali protease=1:0.8:0.6, and complex enzyme addition is 2.5% of stock quality, regulates slurry pH value to be 6.5, carry out enzymolysis, enzymolysis time is 10h;
Step G. goes out enzyme: the zymolyte after enzymolysis is heated to 100 DEG C, insulation 20min;
Step H. debitterize, decolouring: in the zymolyte after the enzyme that goes out, add activated carbon powder, addition is 2% of zymolyte quality, fully stirs, and adsorption time is 30min;
Step I. is separated, concentrated: the mixture in step H is cooled to room temperature, and then centrifugal 25 min under the condition of 3 000 r/min, get supernatant for subsequent use; Then carry out Vacuum Concentration, thickening temperature 70 DEG C, cocnentration factor is 0.3;
Step J. prepares burden: in the concentrate of step I, add xylose and glucose, wood sugar: glucose ratio is 2:3, total reducing sugar addition is 0.8% of concentrate quality; Add glycine and thiamine, the addition of glycine and thiamine is 0.15% of concentrate quality; Add gelatin and xanthans, the addition of gelatin and xanthans is respectively 0.2% and 0.3% of concentrate quality, batching is mixed, and pH is adjusted to 3.0;
Step K. sterilization: by the compound tinning prepared, under the condition of reaction temperature 116 DEG C, and after the central temperature of tank reaches 116 DEG C, sterilization 45 minutes, cooling, makes finished product.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (5)
1. utilize freshwater fish & shrimp leftover bits and pieces enzymolysis to make a method for baste, it is characterized in that, comprise the following steps:
Steps A. raw material is chosen: select every physics and chemistry sanitary index fresh or cold storage freshwater fish & shrimp leftover bits and pieces normally, for subsequent use after juice frozen and thawed to central temperature-2 DEG C-2 DEG C;
Step B. cleans: raw material is used clear water rinsed clean, removes blood stains, drains;
Step C. blends: by the raw material cleaned according to raw material: the mixing of the ratio of trash ice=1:1.5, and is placed in cutmixer and cuts the slurry mixing pulpous state;
Step D. takes off raw meat, sterilization: pass in slurry according to the concentration of 6-12mg/L by ozone, fully stir, and whole process keeps slurry temperature≤10 DEG C;
Step e. salt marsh: add salt in the slurry, addition is the 8-12% of stock quality, fully stirs, and salt is melted, and adds nisin, and addition is 0.06-0.1g/Kg;
Step F. enzymolysis: make at a slow speed slurry be warming up to 56 DEG C, and constantly stir, insulation 10min, then add complex enzyme, addition is 2.5% of stock quality, and adjustment slurry pH value is 6.5-7.5, carries out enzymolysis, and enzymolysis time is 10h;
Step G. goes out enzyme: the zymolyte after enzymolysis is heated to 100 DEG C, insulation 15-20min;
Step H. debitterize, decolouring: in the zymolyte after the enzyme that goes out, add activated carbon powder, addition is the 2-4% of zymolyte quality, fully stirs, and adsorption time is 30min;
Step I. is separated, concentrated: the mixture in step H is cooled to room temperature, and then centrifugal 25 min under the condition of 3 000 r/min, get supernatant for subsequent use; Then carry out Vacuum Concentration, thickening temperature 60-70 DEG C, cocnentration factor is 0.3;
Step J. prepares burden: in the concentrate of step I, add xylose and glucose, adds glycine and thiamine, adds gelatin and xanthans, batching is mixed, and pH is adjusted to 3.0-4.0;
Step K. sterilization: by the compound tinning prepared, under the condition of reaction temperature 116 DEG C, and after the central temperature of tank reaches 116 DEG C, sterilization 45 minutes, cooling, makes finished product.
2. the method utilizing freshwater fish & shrimp leftover bits and pieces enzymolysis to make baste according to claim 1, it is characterized in that, in described step F, enzyme ratio is: flavor protease: papain: alkali protease=1:0.8:0.6.
3. the method utilizing freshwater fish & shrimp leftover bits and pieces enzymolysis to make baste according to claim 1, it is characterized in that, wood sugar in described step J: glucose ratio is 2:3, total reducing sugar addition is 0.8% of concentrate quality.
4. the method utilizing freshwater fish & shrimp leftover bits and pieces enzymolysis to make baste according to claim 1, it is characterized in that, in described step J, the addition of glycine and thiamine is 0.15% of concentrate quality.
5. the method utilizing freshwater fish & shrimp leftover bits and pieces enzymolysis to make baste according to claim 1, it is characterized in that, in described step J, the addition of gelatin and xanthans is respectively 0.2% and 0.3% of concentrate quality.
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| CN108783389A (en) * | 2018-06-26 | 2018-11-13 | 广西科技师范学院 | A kind of special baste of fish in sweet and sour sauce and preparation method thereof |
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| CN110742246A (en) * | 2019-10-28 | 2020-02-04 | 石狮市华宝明祥食品有限公司 | Processing method for controlling histamine in canned mackerel |
| CN113508896A (en) * | 2021-05-27 | 2021-10-19 | 南宁山万生物科技有限公司 | Method for preparing seafood seasoning base material by utilizing cane molasses enzymatic method and application |
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| CN113508896A (en) * | 2021-05-27 | 2021-10-19 | 南宁山万生物科技有限公司 | Method for preparing seafood seasoning base material by utilizing cane molasses enzymatic method and application |
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| CN104222989B (en) | 2016-04-06 |
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