CN104305093A - Pelteobagrus fulvidraco flavoring and making method thereof - Google Patents

Pelteobagrus fulvidraco flavoring and making method thereof Download PDF

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Publication number
CN104305093A
CN104305093A CN201410604076.5A CN201410604076A CN104305093A CN 104305093 A CN104305093 A CN 104305093A CN 201410604076 A CN201410604076 A CN 201410604076A CN 104305093 A CN104305093 A CN 104305093A
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China
Prior art keywords
powder
fish
parts
maillard reaction
pelteobagrus fulvidraco
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CN201410604076.5A
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Chinese (zh)
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CN104305093B (en
Inventor
李超
崔珏
王乃馨
张涛
商学兵
戴晓娟
冯文骁
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Xuzhou University of Technology
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Xuzhou University of Technology
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    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/20—Fish extracts
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Seasonings (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a pelteobagrus fulvidraco flavoring and a making method thereof and belongs to the field of meat product processing. The pelteobagrus fulvidraco flavoring comprises the following raw materials in parts by mass: 100 parts of pelteobagrus fulvidraco Maillard reactant, 10-20 parts of a lentinus edodes powder, 8-10 parts of a chili powder, 6-8 parts of table salt, 0.05-0.2 part of monosodium glutamate, 0.1-0.5 part of black garlic powder, 0.1-0.3 part of a fresh ginger powder, 0.1-0.2 part of a clove powder, 0.1-0.2 part of a cinnamon powder, 0.1-0.2 part of a white pepper powder, 0.1-0.2 part of a Chinese prickly ash powder and 0.1-0.2 part of a fennel powder. The product is obtained through pelteobagrus fulvidraco Maillard reactant preparation, flavoring proportioning, hot air drying and packaging. The product has the advantages of rich nutrients, unique flavor, convenience in eating and easiness in storage. The making method has the advantages of simple technology, low cost, safe product and no toxic or side effect.

Description

Yi Zhong Ge fish flavor material and preparation method thereof
Technical field
The invention belongs to field of meat product processing, specifically Yi Zhong Ge fish flavor material and preparation method thereof.
Background technology
Ge fish, SILURIFORMES, Chang section, Pelteobagrus.Have another name called Pelteobagrus fulvidraco, yellow cheek fish etc., be widely distributed in each Pacific Ocean, Eastern China water system.Containing 17.8 grams, protein in every 100 grams, 2.7 grams, fat, 7.1 grams, carbohydrate, the mineral matters such as calcium, phosphorus, potassium, sodium.Its nature and flavor: sweet, flat, micro-poison.There is diuresis, consumer edema, the effect such as to dispel the wind, sober up.Suitable cirrhotic ascites, nephritic dropsy, beriberi oedema and nutritional edema person eat; Suitable children's's acne rash initial stage eats.The research of domestic and international Dui Ge fish focuses mostly at Analysis of Nutritive Composition, nutritive value relatively or evaluate, and still rarely has report at present to its processing.
Summary of the invention
The object of this invention is to provide Yi Zhong Ge fish flavor material and preparation method thereof.
For achieving the above object, the present invention adopts following technical scheme: each raw material and mass fraction: Ge fish Maillard reaction thing 100 parts, mushroom powder 10 ~ 20 parts, chilli powder 8 ~ 10 parts, salt 6 ~ 8 parts, monosodium glutamate 0.05 ~ 0.2 part, 0.1 ~ 0.5 part, black garlic powder, ginger powder 0.1 ~ 0.3 part, Ground Cloves 0.1 ~ 0.2 part, cinnamomi cortex pulveratus 0.1 ~ 0.2 part, white pepper powder 0.1 ~ 0.2 part, zanthoxylum powder 0.1 ~ 0.2 part, fennel powder 0.1 ~ 0.2 part.
Concrete steps: Bei Ge fish Maillard reaction thing first processed; Then according to each raw material and mass fraction mixing preparation thereof, last heated-air drying and packaging ， get Ge fish flavor material product; The preparation method of Suo Shu Ge fish Maillard reaction thing is: (1) Ge fish pretreatment: fresh and alive Jian Kang Ge fish, remove fish scale, remove fish head, remove internal organ, clean up, bone, adopt meat after bruisher to smash rear refrigeration to pieces for subsequent use; (2) Ge fish enzymolysis: concentration of substrate 4% ~ 6%, flavor protease accounts for substrate 3% ~ 5%, pH value 8.2 ~ 9.0, hydrolysis temperature 52 ~ 58 DEG C, enzymolysis time 2.5 ~ 3.5h, then through 95 DEG C of enzyme 5min that go out, 120 orders filtrations, reduced pressure concentration, obtains enzymolysis concentrate; (3) Maillard reaction: enzymolysis concentrate concentration 26% ~ 34%, wood sugar consumption 10% ~ 14%, glutamic acid consumption 1.8% ~ 2.4%, pH value 6.6 ~ 7.4, reaction time 35 ~ 45min and reaction temperature 108 ~ 112 DEG C, cross colloid mill, spraying dry ， get Ge fish Maillard reaction thing; The condition of described reduced pressure concentration is vacuum 0.10MPa, temperature 55 DEG C; Described spray-dired condition is EAT is 160 ~ 180 DEG C, leaving air temp 70 ~ 80 DEG C; Described heated-air drying is dry 40 ~ 80min under the condition of temperature 50 ~ 60 DEG C.
Owing to have employed above technical scheme, the present invention has the following advantages:
1, Shi Yi Ge fish of the present invention is primary raw material, nutritious, special taste, instant and be easy to storage;
2, present invention process is simple, with low cost, product safety, has no side effect.
Detailed description of the invention
embodiment 1:
Each raw material and mass fraction: Ge fish Maillard reaction thing 100 parts, mushroom powder 10 parts, chilli powder 10 parts, salt 8 parts, monosodium glutamate 0.05 part, 0.1 part, black garlic powder, ginger powder 0.3 part, Ground Cloves 0.15 part, cinnamomi cortex pulveratus 0.15 part, white pepper powder 0.1 part, zanthoxylum powder 0.2 part, fennel powder 0.1 part.
Concrete steps: Bei Ge fish Maillard reaction thing first processed; Then according to each raw material and mass fraction mixing preparation thereof, last heated-air drying and packaging ， get Ge fish flavor material product; The preparation method of Suo Shu Ge fish Maillard reaction thing is: (1) Ge fish pretreatment: fresh and alive Jian Kang Ge fish, remove fish scale, remove fish head, remove internal organ, clean up, bone, adopt meat after bruisher to smash rear refrigeration to pieces for subsequent use; (2) Ge fish enzymolysis: concentration of substrate 5%, flavor protease accounts for substrate 5%, pH value 8.2, hydrolysis temperature 52 DEG C, enzymolysis time 3.0h, then through 95 DEG C of enzyme 5min that go out, 120 orders filtrations, reduced pressure concentration, obtains enzymolysis concentrate; (3) Maillard reaction: enzymolysis concentrate concentration 26%, wood sugar consumption 10%, glutamic acid consumption 1.8%, pH value 7.0, reaction time 35min and reaction temperature 110 DEG C, crosses colloid mill, spraying dry ， get Ge fish Maillard reaction thing; The condition of described reduced pressure concentration is vacuum 0.10MPa, temperature 55 DEG C; Described spray-dired condition is EAT is 160 DEG C, leaving air temp 80 DEG C; Described heated-air drying is dry 80min under the condition of temperature 50 C.
embodiment 2:
Each raw material and mass fraction: Ge fish Maillard reaction thing 100 parts, mushroom powder 20 parts, chilli powder 8 parts, salt 6 parts, monosodium glutamate 0.2 part, 0.3 part, black garlic powder, ginger powder 0.2 part, Ground Cloves 0.2 part, cinnamomi cortex pulveratus 0.1 part, white pepper powder 0.15 part, zanthoxylum powder 0.1 part, fennel powder 0.2 part.
Concrete steps: Bei Ge fish Maillard reaction thing first processed; Then according to each raw material and mass fraction mixing preparation thereof, last heated-air drying and packaging ， get Ge fish flavor material product; The preparation method of Suo Shu Ge fish Maillard reaction thing is: (1) Ge fish pretreatment: fresh and alive Jian Kang Ge fish, remove fish scale, remove fish head, remove internal organ, clean up, bone, adopt meat after bruisher to smash rear refrigeration to pieces for subsequent use; (2) Ge fish enzymolysis: concentration of substrate 4%, flavor protease accounts for substrate 3%, pH value 8.6, hydrolysis temperature 58 DEG C, enzymolysis time 3.5h, then through 95 DEG C of enzyme 5min that go out, 120 orders filtrations, reduced pressure concentration, obtains enzymolysis concentrate; (3) Maillard reaction: enzymolysis concentrate concentration 30%, wood sugar consumption 14%, glutamic acid consumption 2.4%, pH value 6.6, reaction time 45min and reaction temperature 108 DEG C, crosses colloid mill, spraying dry ， get Ge fish Maillard reaction thing; The condition of described reduced pressure concentration is vacuum 0.10MPa, temperature 55 DEG C; Described spray-dired condition is EAT is 170 DEG C, leaving air temp 70 DEG C; Described heated-air drying is dry 40min under the condition of temperature 60 C.
embodiment 3:
Each raw material and mass fraction: Ge fish Maillard reaction thing 100 parts, mushroom powder 15 parts, chilli powder 9 parts, salt 7 parts, monosodium glutamate 0.1 part, 0.5 part, black garlic powder, ginger powder 0.1 part, Ground Cloves 0.1 part, cinnamomi cortex pulveratus 0.2 part, white pepper powder 0.2 part, zanthoxylum powder 0.15 part, fennel powder 0.15 part.
Concrete steps: Bei Ge fish Maillard reaction thing first processed; Then according to each raw material and mass fraction mixing preparation thereof, last heated-air drying and packaging ， get Ge fish flavor material product; The preparation method of Suo Shu Ge fish Maillard reaction thing is: (1) Ge fish pretreatment: fresh and alive Jian Kang Ge fish, remove fish scale, remove fish head, remove internal organ, clean up, bone, adopt meat after bruisher to smash rear refrigeration to pieces for subsequent use; (2) Ge fish enzymolysis: concentration of substrate 6%, flavor protease accounts for substrate 4%, pH value 9.0, hydrolysis temperature 55 DEG C, enzymolysis time 2.5h, then through 95 DEG C of enzyme 5min that go out, 120 orders filtrations, reduced pressure concentration, obtains enzymolysis concentrate; (3) Maillard reaction: enzymolysis concentrate concentration 34%, wood sugar consumption 12%, glutamic acid consumption 2.0%, pH value 7.4, reaction time 35min and reaction temperature 112 DEG C, crosses colloid mill, spraying dry ， get Ge fish Maillard reaction thing; The condition of described reduced pressure concentration is vacuum 0.10MPa, temperature 55 DEG C; Described spray-dired condition is EAT is 180 DEG C, leaving air temp 75 DEG C; Described heated-air drying is dry 60min under the condition of temperature 55 DEG C.

Claims (2)

1. Yi Zhong Ge fish flavor material, its feature is being: each raw material and mass fraction: Ge fish Maillard reaction thing 100 parts, mushroom powder 10 ~ 20 parts, chilli powder 8 ~ 10 parts, salt 6 ~ 8 parts, monosodium glutamate 0.05 ~ 0.2 part, 0.1 ~ 0.5 part, black garlic powder, ginger powder 0.1 ~ 0.3 part, Ground Cloves 0.1 ~ 0.2 part, cinnamomi cortex pulveratus 0.1 ~ 0.2 part, white pepper powder 0.1 ~ 0.2 part, zanthoxylum powder 0.1 ~ 0.2 part, fennel powder 0.1 ~ 0.2 part.
2. the preparation method of Ge fish flavor material stated of claim 1, is characterized in that: concrete steps: the first standby Ge fish Maillard reaction thing of system; Then according to each raw material and mass fraction mixing preparation thereof, last heated-air drying and packaging ， get Ge fish flavor material product; The preparation method of Suo Shu Ge fish Maillard reaction thing is: (1) Ge fish pretreatment: fresh and alive Jian Kang Ge fish, remove fish scale, remove fish head, remove internal organ, clean up, bone, adopt meat after bruisher to smash rear refrigeration to pieces for subsequent use; (2) Ge fish enzymolysis: concentration of substrate 4% ~ 6%, flavor protease accounts for substrate 3% ~ 5%, pH value 8.2 ~ 9.0, hydrolysis temperature 52 ~ 58 DEG C, enzymolysis time 2.5 ~ 3.5h, then through 95 DEG C of enzyme 5min that go out, 120 orders filtrations, reduced pressure concentration, obtains enzymolysis concentrate; (3) Maillard reaction: enzymolysis concentrate concentration 26% ~ 34%, wood sugar consumption 10% ~ 14%, glutamic acid consumption 1.8% ~ 2.4%, pH value 6.6 ~ 7.4, reaction time 35 ~ 45min and reaction temperature 108 ~ 112 DEG C, cross colloid mill, spraying dry ， get Ge fish Maillard reaction thing; The condition of described reduced pressure concentration is vacuum 0.10MPa, temperature 55 DEG C; Described spray-dired condition is EAT is 160 ~ 180 DEG C, leaving air temp 70 ~ 80 DEG C; Described heated-air drying is dry 40 ~ 80min under the condition of temperature 50 ~ 60 DEG C.
CN201410604076.5A 2014-11-03 2014-11-03 A kind of manufacture method of fish flavor material Expired - Fee Related CN104305093B (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757510A (en) * 2015-04-09 2015-07-08 徐州工程学院 Oxidation-resisting type yellow-head catfish meat sauce and making method thereof
CN105707827A (en) * 2016-03-16 2016-06-29 淮海工学院 Preparation method of flathead fish seasoning
CN110024846A (en) * 2019-05-23 2019-07-19 四川川麻人家食品开发有限公司 Garlic leaf drying means, garlic taste additive, garlic Flavor base-material and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1452898A (en) * 2003-05-26 2003-11-05 广州百花香料股份有限公司 Nature abalone essence and its prepn
JP2011167148A (en) * 2010-02-22 2011-09-01 Riken Vitamin Co Ltd Method for inhibiting maillard reaction of food and beverage
CN102742814A (en) * 2011-04-18 2012-10-24 天津市海发珍品实业发展有限公司 Preparation method of natural hairtail essence
CN103181536A (en) * 2011-12-31 2013-07-03 安琪酵母股份有限公司 Seasonings for grilling fish and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1452898A (en) * 2003-05-26 2003-11-05 广州百花香料股份有限公司 Nature abalone essence and its prepn
JP2011167148A (en) * 2010-02-22 2011-09-01 Riken Vitamin Co Ltd Method for inhibiting maillard reaction of food and beverage
CN102742814A (en) * 2011-04-18 2012-10-24 天津市海发珍品实业发展有限公司 Preparation method of natural hairtail essence
CN103181536A (en) * 2011-12-31 2013-07-03 安琪酵母股份有限公司 Seasonings for grilling fish and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757510A (en) * 2015-04-09 2015-07-08 徐州工程学院 Oxidation-resisting type yellow-head catfish meat sauce and making method thereof
CN105707827A (en) * 2016-03-16 2016-06-29 淮海工学院 Preparation method of flathead fish seasoning
CN110024846A (en) * 2019-05-23 2019-07-19 四川川麻人家食品开发有限公司 Garlic leaf drying means, garlic taste additive, garlic Flavor base-material and preparation method thereof

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