CN104305093B - A kind of manufacture method of fish flavor material - Google Patents

A kind of manufacture method of fish flavor material Download PDF

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Publication number
CN104305093B
CN104305093B CN201410604076.5A CN201410604076A CN104305093B CN 104305093 B CN104305093 B CN 104305093B CN 201410604076 A CN201410604076 A CN 201410604076A CN 104305093 B CN104305093 B CN 104305093B
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China
Prior art keywords
powder
fish
parts
maillard reaction
reaction thing
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Expired - Fee Related
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CN201410604076.5A
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Chinese (zh)
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CN104305093A (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 the manufacture method of a kind of fish flavor material, belong to field of meat product processing.Each raw material and mass fraction thereof: fish Maillard reaction thing 100 parts, mushroom powder 10～20 parts, Fructus Capsici powder 8～10 parts, Sal 6～8 parts, monosodium glutamate 0.05～0.2 part, black Bulbus Allii powder 0.1～0.5 part, Rhizoma Zingiberis Recens powder 0.1～0.3 part, Flos Caryophylli powder 0.1～0.2 part, Cortex cinnamomi japonici powder 0.1～0.2 part, white pepper powder 0.1～0.2 part, Zanthoxyli Bungeani powder 0.1～0.2 part, Fructus Foeniculi powder 0.1～0.2 part；Preparing through fish Maillard reaction thing, flavor material allotment, hot air drying and packaging prepare product.Product of the present invention is nutritious, special taste, instant and be prone to storage；Present invention process is simple, with low cost, product safety, has no side effect.

Description

A kind of manufacture method of fish flavor material
Technical field
The invention belongs to field of meat product processing, the manufacture method of a kind of fish flavor material.
Background technology
Fish, SILURIFORMES, section, Pelteobagrus.Have another name called Pelteobagrus fulvidraco, yellow cheek fish etc., be widely distributed in each peace in Eastern China Foreign-water system.Containing 17.8 grams of protein in every 100 grams, 2.7 grams of fat, carbohydrate 7.1 grams, calcium, phosphorus, potassium, sodium etc. Mineral.Its nature and flavor: sweet, flat, micro-poison.There is diuresis, consumer edema, dispel the wind, the effect such as relieving alcoholic intoxication.Suitable liver cirrhosis abdomen Water, oedema due to nephritis, tinea pedis edema and nutritional edema person are edible；Suitable children's's varioliform exanthema initial stage eats.The most right Fish research focuses mostly on and relatively or evaluates in Analysis of Nutritive Composition, nutritive value, and at present its processing is still rarely had report.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of fish flavor material.
For achieving the above object, the present invention adopts the following technical scheme that each raw material and mass fraction thereof: fish Mei Lade is anti- Answer thing 100 parts, mushroom powder 10～20 parts, Fructus Capsici powder 8～10 parts, Sal 6～8 parts, monosodium glutamate 0.05～0.2 part, black Bulbus Allii Powder 0.1～0.5 part, Rhizoma Zingiberis Recens powder 0.1～0.3 part, Flos Caryophylli powder 0.1～0.2 part, Cortex cinnamomi japonici powder 0.1～0.2 part, white pepper powder 0.1～0.2 part, Zanthoxyli Bungeani powder 0.1～0.2 part, Fructus Foeniculi powder 0.1～0.2 part；
Concrete steps: first prepare fish Maillard reaction thing；Then according to each raw material and mass fraction mixing preparation thereof, Last hot air drying and packaging, obtain fish flavor material product；The preparation method of described fish Maillard reaction thing is: (1) fish Pretreatment: fresh and alive healthy fish, go fish scale, go fish head, go internal organs, clean up, bone, adopt meat after after bruisher smashs to pieces Cold preservation is standby；(2) 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 denaturing 5min, 120 mesh filter, reduce pressure dense Contracting, obtains enzymolysis concentrated solution；(3) Maillard reaction: enzymolysis concentrated solution concentration 26%～34%, xylose consumption 10%～14%, Glutamic acid consumption 1.8%～2.4%, pH value 6.6～7.4, response time 35～45min and reaction temperature 108～112 DEG C, mistake Colloid mill, spray drying, obtain fish Maillard reaction thing；The condition of described concentrating under reduced pressure is vacuum 0.10MPa, temperature 55℃；The condition of described spray drying be inlet temperature be 160～180 DEG C, leaving air temp 70～80 DEG C；Described hot air drying It is under conditions of temperature 50～60 DEG C, be dried 40～80min.
Owing to have employed above technical scheme, the invention have the advantages that
1, the present invention is with fish as primary raw material, nutritious, special taste, instant and be prone 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 thereof: fish Maillard reaction thing 100 parts, mushroom powder 10 parts, Fructus Capsici powder 10 parts, Sal 8 parts, Monosodium glutamate 0.05 part, 0.1 part of black Bulbus Allii powder, Rhizoma Zingiberis Recens powder 0.3 part, Flos Caryophylli powder 0.15 part, Cortex cinnamomi japonici powder 0.15 part, white pepper powder 0.1 Part, Zanthoxyli Bungeani powder 0.2 part, Fructus Foeniculi powder 0.1 part；
Concrete steps: first prepare fish Maillard reaction thing；Then according to each raw material and mass fraction mixing preparation thereof, Last hot air drying and packaging, obtain fish flavor material product；The preparation method of described fish Maillard reaction thing is: (1) fish Pretreatment: fresh and alive healthy fish, go fish scale, go fish head, go internal organs, clean up, bone, adopt meat after after bruisher smashs to pieces Cold preservation is standby；(2) 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 denaturing 5min, 120 mesh filtrations, concentrating under reduced pressure, obtain enzymolysis concentrated solution；(3) Maillard reaction: when enzymolysis concentrated solution concentration 26%, xylose consumption 10%, glutamic acid consumption 1.8%, pH value 7.0, reaction Between 35min and reaction temperature 110 DEG C, cross colloid mill, spray drying, obtain fish Maillard reaction thing；Described concentrating under reduced pressure Condition is vacuum 0.10MPa, temperature 55 DEG C；The condition of described spray drying be inlet temperature be 160 DEG C, leaving air temp 80℃；Described hot air drying is to be dried 80min under conditions of temperature 50 C.
Embodiment 2:
Each raw material and mass fraction thereof: fish Maillard reaction thing 100 parts, mushroom powder 20 parts, Fructus Capsici powder 8 parts, Sal 6 parts, Monosodium glutamate 0.2 part, 0.3 part of black Bulbus Allii powder, Rhizoma Zingiberis Recens powder 0.2 part, Flos Caryophylli powder 0.2 part, Cortex cinnamomi japonici powder 0.1 part, white pepper powder 0.15 Part, Zanthoxyli Bungeani powder 0.1 part, Fructus Foeniculi powder 0.2 part；
Concrete steps: first prepare fish Maillard reaction thing；Then according to each raw material and mass fraction mixing preparation thereof, Last hot air drying and packaging, obtain fish flavor material product；The preparation method of described fish Maillard reaction thing is: (1) fish Pretreatment: fresh and alive healthy fish, go fish scale, go fish head, go internal organs, clean up, bone, adopt meat after after bruisher smashs to pieces Cold preservation is standby；(2) 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 denaturing 5min, 120 mesh filtrations, concentrating under reduced pressure, obtain enzymolysis concentrated solution；(3) Maillard reaction: when enzymolysis concentrated solution concentration 30%, xylose consumption 14%, glutamic acid consumption 2.4%, pH value 6.6, reaction Between 45min and reaction temperature 108 DEG C, cross colloid mill, spray drying, obtain fish Maillard reaction thing；Described concentrating under reduced pressure Condition is vacuum 0.10MPa, temperature 55 DEG C；The condition of described spray drying be inlet temperature be 170 DEG C, leaving air temp 70℃；Described hot air drying is to be dried 40min under conditions of temperature 60 C.
Embodiment 3:
Each raw material and mass fraction thereof: fish Maillard reaction thing 100 parts, mushroom powder 15 parts, Fructus Capsici powder 9 parts, Sal 7 parts, Monosodium glutamate 0.1 part, 0.5 part of black Bulbus Allii powder, Rhizoma Zingiberis Recens powder 0.1 part, Flos Caryophylli powder 0.1 part, Cortex cinnamomi japonici powder 0.2 part, white pepper powder 0.2 Part, Zanthoxyli Bungeani powder 0.15 part, Fructus Foeniculi powder 0.15 part；
Concrete steps: first prepare fish Maillard reaction thing；Then according to each raw material and mass fraction mixing preparation thereof, Last hot air drying and packaging, obtain fish flavor material product；The preparation method of described fish Maillard reaction thing is: (1) fish Pretreatment: fresh and alive healthy fish, go fish scale, go fish head, go internal organs, clean up, bone, adopt meat after after bruisher smashs to pieces Cold preservation is standby；(2) 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 denaturing 5min, 120 mesh filtrations, concentrating under reduced pressure, obtain enzymolysis concentrated solution；(3) Maillard reaction: when enzymolysis concentrated solution concentration 34%, xylose consumption 12%, glutamic acid consumption 2.0%, pH value 7.4, reaction Between 35min and reaction temperature 112 DEG C, cross colloid mill, spray drying, obtain fish Maillard reaction thing；Described concentrating under reduced pressure Condition is vacuum 0.10MPa, temperature 55 DEG C；The condition of described spray drying be inlet temperature be 180 DEG C, leaving air temp 75℃；Described hot air drying is to be dried 60min under conditions of temperature 55 DEG C.

Claims (1)

1. a manufacture method for fish flavor material, its feature is being: each raw material and mass fraction thereof: fish Maillard reaction thing 100 Part, mushroom powder 10～20 parts, Fructus Capsici powder 8～10 parts, Sal 6～8 parts, monosodium glutamate 0.05～0.2 part, black Bulbus Allii powder 0.1～ 0.5 part, Rhizoma Zingiberis Recens powder 0.1～0.3 part, Flos Caryophylli powder 0.1～0.2 part, Cortex cinnamomi japonici powder 0.1～0.2 part, white pepper powder 0.1～0.2 Part, Zanthoxyli Bungeani powder 0.1～0.2 part, Fructus Foeniculi powder 0.1～0.2 part；
Concrete steps: first prepare fish Maillard reaction thing；Then according to each raw material and mass fraction mixing preparation thereof, finally Hot air drying and packaging, obtain fish flavor material product；The preparation method of described fish Maillard reaction thing is: (1) fish is located in advance Reason: fresh and alive healthy fish, go fish scale, go fish head, go internal organs, clean up, bone, adopt meat after bruisher smash rear cold preservation to pieces Standby；(2) fish enzymolysis: concentration of substrate 4%～6%, flavor protease accounts for substrate 3%～5%, pH value 8.2～9.0, enzyme Solve temperature 52～58 DEG C, enzymolysis time 2.5～3.5h, then filter through 95 DEG C of enzyme denaturing 5min, 120 mesh, concentrating under reduced pressure, obtain enzyme Solve concentrated solution；(3) Maillard reaction: enzymolysis concentrated solution concentration 26%～34%, xylose consumption 10%～14%, glutamic acid are used Amount 1.8%～2.4%, pH value 6.6～7.4, response time 35～45min and reaction temperature 108～112 DEG C, cross colloid mill, It is spray-dried, obtains fish Maillard reaction thing；The condition of described concentrating under reduced pressure is vacuum 0.10MPa, temperature 55 DEG C；Described Be spray-dried condition be inlet temperature be 160～180 DEG C, leaving air temp 70～80 DEG C；Described hot air drying is in temperature 40～80min it are dried under conditions of 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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Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757510B (en) * 2015-04-09 2017-10-03 徐州工程学院 A kind of preparation method of resistance to oxidation Xing Ge alec
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

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