CN108514096B - Method for preparing seafood seasoning based on water extraction and secondary enzymolysis - Google Patents
Method for preparing seafood seasoning based on water extraction and secondary enzymolysis Download PDFInfo
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Images
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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
-
- 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
- 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
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
Abstract
The invention provides a method for preparing a seafood seasoning based on water extraction and secondary enzymolysis. The invention is that the by-products such as fishbone produced in the course of processing fish are extracted by water, then utilize the method of the secondary enzymolysis, get water extract, first enzymolysis liquid and secondary enzymolysis liquid, water extract and first enzymolysis liquid are filtered, centrifugated, concentrated, concocted, homogenized, sterilized, etc. step prepare fishbone concentrate clear soup and fishbone concentrate white soup separately, can also prepare the powdered fishbone extract by spray drying; the secondary enzymolysis liquid is filtered, centrifuged, concentrated, debitterized and fishy smell removed, blended, subjected to Maillard reaction, sterilized and other steps to prepare a fish enzymolysis reactant, or is subjected to spray drying to prepare a powdery fish enzymolysis reactant. The fish bone after enzymolysis can be dried and superfine ground to prepare the fish bone powder. The technical scheme of the invention is reasonable, the extraction efficiency is high, the prepared product has good flavor and wide application range, and the aim of comprehensively utilizing the fishbone byproduct is fulfilled.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for preparing a seafood seasoning based on water extraction and secondary enzymolysis.
Background
The meat-attached fish bone is one of byproducts in the fish processing industry, generally accounts for 10-15% of the weight of the fish, and comprises the main components of protein, water, fat, ash and the like. At present, the comprehensive utilization level of leftovers of aquatic enterprises in China is not high, and some enterprises simply process fishbones into products with low added values such as feeds, fertilizers and the like, and even directly abandon the products to cause environmental pollution. Recent research shows that the fishbone can extract collagen and chondroitin sulfate and prepare active calcium. Also can be processed into fish soup, flavoring agent, etc. by decocting and enzymolysis.
The fish soup is rich in nutrition and is a favorite diet of Chinese people. The soup is prepared by soaking raw materials properly, wherein the flavor development substances are gradually diffused into medium water under the action of heating, and after a period of heating, the soup and the flavor development substances in the raw materials reach relative balance. The traditional soup stock is prepared by adopting fresh meat bones, tendons and other materials of various livestock, poultry and fish, adding related seasoning auxiliary materials, and stewing into soup through a specific stewing process. The traditional fishbone soup processing mode is to use fishbone to be boiled under normal pressure or high pressure to prepare soup. For example, patent 201210009862.1 adopts such a method, but has the disadvantages of low extraction efficiency, incomplete utilization, etc.
At present, the research on the utilization of fishbones mainly utilizes an enzymolysis technology to prepare corresponding seasonings after fishy smell removal and Maillard reaction, but fishbones are heavy in bitter and astringent taste after enzymolysis, and although fishy smell removal and Maillard reaction are carried out, the prepared seasonings are insufficient in delicate flavor and mellow flavor, so that the application of products is limited. The fish bone is also studied to prepare fish soup by cooking, but the utilization efficiency of the protein of the fish bone is low, and the extraction is not complete.
Disclosure of Invention
The invention provides a method for preparing seafood seasoning based on water extraction and secondary enzymolysis, which realizes comprehensive utilization of fish bones, improves extraction efficiency, and the prepared product has good flavor and wide application range.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
the invention provides a method for preparing seafood seasoning based on water extraction and secondary enzymolysis, which comprises the following steps:
firstly, extracting fishbone raw materials with water to obtain water extract and fishbone residues
Selecting and cleaning fish bone with meat as a byproduct after fish processing, removing fish viscera and blood dirt, draining water, crushing to obtain a fish bone raw material, adding water which is 0.5-3 times of the weight of the fish bone raw material into an extraction tank, quickly stirring, adding the fish bone raw material, then respectively adding ginger and green Chinese onion which are 0.5-1% of the weight of the fish bone raw material, heating to 95-120 ℃, and extracting for 1-6 hours; obtaining water extract and fishbone residue;
(II) further treatment of the aqueous extract
(1) Performing centrifugal separation on the water extract to obtain a liquid phase and first bone residues;
(2) performing double-effect vacuum concentration on the centrifuged liquid phase to obtain a first concentrated solution;
(3) blending, homogenizing and sterilizing the first concentrated solution to obtain fishbone concentrated clear soup and fishbone concentrated white soup;
or spray drying and blending the first concentrated solution to obtain a powdery fishbone extract;
(III) further treatment of the fishbone residue
(1) Mixing the fishbone residue obtained in the step (one) with the first bone residue separated in the step (two), adding water into the mixed fishbone residue, heating to 50-60 ℃, adding a wild protease preparation for carrying out primary limited enzymolysis to obtain primary limited enzymolysis liquid; heating to inactivate enzyme after primary enzymolysis is finished; centrifuging to obtain primary limited enzymolysis liquid and primary bone mud residue after enzymolysis;
(2) treatment for the primary restriction enzymolysis liquid
a. Performing secondary separation on the obtained primary limited enzymatic hydrolysate to obtain a centrifugal liquid and bone mud residues;
b. carrying out double-effect vacuum concentration on the centrifuged centrifugate to obtain a second concentrated solution;
c. blending, homogenizing and sterilizing the second concentrated solution to obtain fishbone concentrated clear soup or fishbone concentrated white soup;
or the second concentrated solution is subjected to spray drying and blending to obtain a powdery fishbone extract;
(3) aiming at further treatment of bone mud residue after primary enzymolysis
a. Secondary enzymolysis: mixing the bone mud residue after primary enzymolysis and the bone mud residue obtained after secondary separation of the primary limited enzymolysis liquid, adding water, heating to 55-60 ℃, and adding protease for secondary enzymolysis; heating to inactivate enzyme after the secondary enzymolysis is finished;
b. centrifuging the secondary enzymolysis liquid to obtain secondary enzymolysis liquid and bone mud residue after secondary enzymolysis;
c. carrying out double-effect vacuum concentration on the secondary enzymolysis liquid to obtain a third concentrated solution;
d. the third concentrated solution is subjected to debitterizing and fishy smell removing, Maillard reaction, blending, homogenizing and sterilization to obtain a fish enzymolysis reactant;
or the third concentrated solution is subjected to debitterizing and fishy smell removing, Maillard reaction, spray drying and blending to obtain powdery fish enzymolysis reactant;
e. and cleaning and drying the bone mud residues subjected to secondary enzymolysis, performing coarse crushing to obtain fishbone powder, and performing superfine crushing to obtain superfine fishbone powder.
Further: the concentration temperature of the double-effect vacuum concentration in the step (II) and the step (III) is 75-80 ℃ in the first stage and 70-75 ℃ in the second stage; concentrating until the content of soluble solid is 20-35%.
Further: the conditions of the primary limited enzymolysis are as follows: adding water 0.5-3 times of fishbone residue weight into the mixed bone mud residue, and adding protease preparation 0.05-0.5 ‰ of enzymolysis material mass fraction, and reacting for 0.5-2 hr.
Further: the enzyme activity of the protease preparation is more than or equal to 1400 u/g.
Further: the conditions of the secondary enzymolysis are as follows: adding water 0.5-3 times of the weight of the bone mud residue, and adding one or more of alkaline protease, flavourzyme, compound protease and neutral protease 1-5% of the mass fraction of the enzymolysis material, wherein the time of secondary enzymolysis is 2-6 h.
Further: the fishbone concentrated clear soup is prepared by the following method:
(1) the formula for preparing the fishbone concentrated clear soup comprises the following components: 40-65 parts of the first concentrated solution or the second concentrated solution, 8-16 parts of white granulated sugar, 10-15 parts of edible salt, 2-10 parts of monosodium glutamate, 1-4 parts of modified starch, 0.1-0.5 part of flavor nucleotide disodium, 0.1-0.3 part of scallop extract, 0.1-0.3 part of ethyl maltol and 0.1-0.2 part of sodium ascorbate by weight;
(2) mixing the materials according to a formula, heating to 90-100 ℃, homogenizing under high pressure, reacting and sterilizing;
(3) after sterilization, cooling to 80-85 ℃, filtering with 40-60 meshes, and carrying out hot packaging at the temperature of over 75 ℃ to obtain the fishbone concentrated clear soup.
Further: the fishbone concentrated white soup is prepared by the following method:
(1) the formula for preparing the fishbone concentrated white soup comprises the following components: 40-65 parts of first concentrated solution or second concentrated solution, 10-15 parts of edible salt, 2-6 parts of white granulated sugar, 2-10 parts of monosodium glutamate, 0.2-3 parts of modified starch, 0.1-0.6 part of flavour development nucleotide disodium, 0.1-0.5 part of scallop extract, 0.02-0.3 part of xanthan gum, 0.1-2 parts of bone marrow extract, 6-12 parts of grease, 0.1-0.2 part of emulsifier and 5-22 parts of water in parts by weight;
(2) blending formula ingredients except edible oil and emulsifier, heating to 90-100 ℃, reacting and sterilizing, adding edible oil and emulsifier for emulsification, and heating to 85-95 ℃;
(3) after sterilization, cooling to 80-85 ℃, filtering with 40-60 meshes, and carrying out hot packaging at the temperature of over 75 ℃ to obtain the fishbone concentrated white soup.
Further: the powdery fishbone extract is prepared by the following method: adjusting the mass fraction of solid matters in the feed liquid to be 30-40%, the temperature of the feed liquid to be 60-80 ℃, the flow rate to be 130-160 kg/h, the inlet temperature to be 160-200 ℃ and the outlet temperature to be 70-80 ℃ by using maltodextrin to obtain spray powder; 5-45 parts of spray powder, 30-50 parts of monosodium glutamate, 20-35 parts of salt, 6-20 parts of white sugar and 1-3 parts of spices are blended and mixed to obtain the powdery fishbone extract in parts by weight.
Further: the fish enzymolysis reactant is prepared by the following method:
(1) taking 100 parts of the third concentrated solution, adding 10-20 parts of edible salt, 1-5 parts of glucose and 0.05-0.5 part of salt-tolerant Saccharomyces rouxii, and fermenting and debitterizing at 30-40 ℃ for 10-48h in parts by weight; obtaining a debitterized fishy smell removing liquid;
(2) according to 93-98 parts of debitterized fishy smell solution, 1-5 parts of xylose, 2-4 parts of L-cysteine and vitamin B1 After 0.2-0.5 part of the mixture is prepared, the mixture reacts for 30-50min at the temperature of 105-115 ℃ to obtain Maillard reaction liquid;
(3) blending and homogenizing 45-55 parts of Maillard reaction liquid, 25-35 parts of maltodextrin, 5-8 parts of monosodium glutamate, 5-8 parts of yeast extract, 5-7 parts of edible salt and 0.2-0.5 part of flavour development nucleotide disodium, and then carrying out reaction sterilization for 30-40min at 90-95 ℃;
(4) after sterilization, cooling to 80-85 ℃, filtering with 60-100 meshes, and carrying out hot packaging at the temperature of over 75 ℃ to obtain the fish enzymolysis reactant.
Further: vacuum drying the bone mud residues subjected to secondary enzymolysis at 55-80 ℃, crushing, and sieving with a 60-80-mesh sieve to obtain fish powder; and then the superfine fish bone powder is obtained by micronization to 160-250 meshes.
The invention has the advantages and beneficial technical effects that: the method comprises the steps of extracting by-products such as fishbones produced in the fish processing process with water, then obtaining water extract, primary enzymatic hydrolysate and secondary enzymatic hydrolysate by a secondary enzymatic hydrolysis method respectively, preparing fishbone concentrated clear soup and fishbone concentrated white soup by filtering, centrifuging, concentrating, blending, homogenizing, sterilizing and the like of the water extract and the primary enzymatic hydrolysate, and preparing powdered fishbone extract by spray drying; the secondary enzymolysis liquid is filtered, centrifuged, concentrated, debitterized and fishy smell removed, blended, subjected to Maillard reaction, sterilized and other steps to prepare a fish enzymolysis reactant, or is subjected to spray drying to prepare a powdery fish enzymolysis reactant. The fishbone after enzymolysis can be dried and superfine crushed to prepare fishbone powder, thus achieving the purpose of comprehensive utilization.
The limited enzymolysis of the invention means that specific enzyme preparations (more than ten enzyme preparations are specifically used in the invention, and the optimal types are screened) are used, and the specific amount and specific enzymolysis conditions are used for carrying out the directional limited enzymolysis, so that the utilization rate of protein is reasonably improved, the hydrolysis degree of the protein is controlled, the bitter taste is prevented, and the product has the delicate flavor and mellow flavor of fish meat. The cooking liquor and the primary restriction enzymolysis liquid can be mixed for use, and the utilization rate is improved by 1-2 times.
The method has the advantages of reasonable technical scheme, high extraction efficiency, good flavor of the prepared product and wide application range, and achieves the purpose of comprehensive utilization of the fishbone.
Drawings
FIG. 1 is a flow chart of a preparation method of seafood seasoning based on water extraction and secondary enzymolysis.
Detailed Description
The technical solution of the present invention is further described in detail with reference to the accompanying drawings and specific embodiments.
Example 1
As shown in fig. 1, the method for preparing seafood seasoning based on water extraction and secondary enzymolysis specifically comprises the following steps:
firstly, the raw material of fishbone is divided into water extract and fishbone residue by water extraction
Selecting and cleaning a byproduct of the processed fish with meat, removing fish viscera and blood dirt, draining water to obtain a fish bone raw material, weighing 1000 kg, and crushing for later use.
Adding water 1 time of the weight of the fishbone raw material into an extraction tank, rapidly stirring, adding the fishbone raw material, then adding 5 kg of ginger and scallion respectively, heating to 100 ℃, and extracting for 3 h. The extraction tank is provided with a filter screen to obtain water extract and fishbone residues.
Secondly, further processing the water extract
1. Centrifugal separation: the water extract is subjected to three-phase tubular centrifuge to separate oil phase, liquid phase and solid phase, liquid phase 982 kg is obtained, and the obtained solid phase is first bone residue and is used for subsequent one-time limited enzymolysis.
2. Concentration: performing double-effect vacuum concentration on the centrifuged liquid phase at 75-80 ℃ in the first stage and 70-75 ℃ in the second stage; concentrating to soluble solid content of 25% to obtain 157 kg of first concentrated solution.
3. Blending, homogenizing under high pressure, sterilizing and packaging the first concentrated solution to obtain fishbone concentrated clear soup and fishbone concentrated white soup;
or spray drying, blending and packaging the first concentrated solution to obtain the powdery fishbone extract.
Thirdly, further processing the fishbone residues
1. Primary limited enzymolysis: mixing the fishbone residue obtained in the first step with the first bone residue obtained in the second step, adding water accounting for 1 time of the weight of the fishbone residue into the mixed fishbone residue, heating the fishbone residue to 55-60 ℃, adding a wild protease preparation ProteaX (produced by Ganshira enzyme products Co., Ltd., enzyme activity of more than or equal to 1400 u/g) accounting for 0.2 per mill of the mass fraction of the materials, and carrying out primary limited enzymolysis for 1.5h to obtain primary limited enzymatic hydrolysate. Heating to 95 deg.C after the first enzymolysis is finished, and inactivating enzyme for 20 min.
And (3) enabling the obtained primary limited enzymatic hydrolysate to flow out through a filter screen in the tank, and then carrying out centrifugal separation on the primary limited enzymatic hydrolysate by using a horizontal spiral centrifugal machine. The primary limited enzymatic hydrolysate needs to be milk white or grey white, if the color is darker, a tubular centrifuge can be used for centrifugal separation again, and finally 604 kg of the primary limited enzymatic hydrolysate and the bone mud residue after primary enzymolysis are obtained.
2. Treatment for the primary restriction enzymolysis liquid
(1) Performing secondary separation on the obtained primary limited enzymatic hydrolysate to obtain a centrifugal liquid and bone mud residues;
(2) performing double-effect vacuum concentration on the centrifuged centrifugate at 75-80 deg.C for the first stage and 70-75 deg.C for the second stage; concentrating until the content of soluble solid is 25% to obtain 120 kg of second concentrated solution;
(3) and blending, homogenizing, sterilizing and packaging the second concentrated solution to obtain the fishbone concentrated clear soup and the fishbone concentrated white soup. (the concentrated solution after water extraction and primary limited enzymolysis is not processed by emulsification process to produce fishbone concentrated clear soup, and the concentrated fishbone white soup is obtained by emulsification process).
Or spray drying, blending and packaging the second concentrated solution to obtain the powdery fishbone extract.
3. Aiming at further treatment of bone mud residue after primary limited enzymolysis
(1) Secondary enzymolysis: mimutexing the bone mud residue obtained by the primary limited enzymolysis and the bone mud residue obtained by the secondary separation of the primary limited enzymolysis liquid, adding water accounting for 1 time of the weight of the bone mud residue, heating to 55-60 ℃, adding alkaline protease (produced by Novimutexin company, with the enzyme activity of 2.4 AU-A/g) and flavourzyme (produced by Novimutexin company, with the enzyme activity of 500 LAPU/g) with the mass fraction of 2 per thousand, and carrying out secondary enzymolysis for 3 hours. Heating to 95 deg.C after the second enzymolysis is finished, inactivating enzyme for 20 min;
(2) the secondary enzymolysis liquid flows out through a filter screen in the tank, and then the secondary enzymolysis liquid is centrifugally separated by using a horizontal screw centrifuge to obtain 925 kg of secondary enzymolysis liquid and 211 kg of bone mud residues after secondary enzymolysis.
(3) Carrying out double-effect vacuum concentration on the secondary enzymolysis liquid, wherein the concentration temperature is 75-80 ℃ in the first stage and 70-75 ℃ in the second stage; concentrating until the soluble solid content is 25% to obtain 222 kg of third concentrated solution.
(4) The third concentrated solution is subjected to debitterizing and fishy smell removing, Maillard reaction, blending, homogenizing, sterilizing and packaging to obtain a fish enzymolysis reactant;
or the third concentrated solution is subjected to debitterizing and fishy smell removing, Maillard reaction, spray drying, blending and packaging to obtain powdery fish enzymolysis reactant;
(5) and (3) cleaning the fishbone residues subjected to secondary enzymolysis, drying in vacuum at 65 ℃, coarsely crushing, sieving with a 80-mesh sieve, and packaging to obtain the fish powder which can be used for processing seasoning powder or pet feed and the like. The fish powder is subjected to superfine grinding to 200 meshes to obtain superfine fish bone powder which can be used for producing calcium-supplementing health-care food or used as an ingredient of high-calcium food.
The seafood seasoning provided by the invention comprises the fishbone concentrated clear soup, the fishbone concentrated white soup, a powdery fishbone extract, a fish enzymolysis reactant, fishbone powder and ultramicro fishbone powder. The preparation method of the fish bone concentrated clear soup, the fish bone concentrated white soup, the fish bone extract and the fish enzymolysis reactant (the parts are all in parts by weight) comprises the following steps:
the fish bone concentrated broth of example 1 is prepared by the following method:
1. the formula of the fishbone concentrated clear soup is as follows: 61.73 parts of the first concentrated solution or the second concentrated solution, 14.81 parts of white granulated sugar, 12 parts of edible salt, 9.24 parts of monosodium glutamate, 1.23 parts of modified starch, 0.5 part of flavour development nucleotide disodium, 0.12 part of scallop meat, 0.25 part of ethyl maltol and 0.12 part of sodium ascorbate.
2. Mixing the materials according to the formula, heating to 95 deg.C, homogenizing under high pressure, and sterilizing for 20 min.
3. After sterilization, cooling to 85 ℃, filtering by 40 meshes, keeping the temperature above 75 ℃, and carrying out hot packaging to obtain the fishbone concentrated clear soup.
Secondly, the fish bone concentrated white soup of example 1 is prepared by the following method:
1. the formula of the fishbone concentrated white soup is as follows: 50 parts of first concentrated solution or second concentrated solution, 15 parts of edible salt, 4 parts of white granulated sugar, 6 parts of monosodium glutamate, 2.5 parts of modified starch, 0.5 part of disodium flavour development nucleotide, 0.5 part of scallop extract, 0.3 part of xanthan gum, 1 part of bone marrow extract, 10 parts of grease, 0.2 part of emulsifier (lecithin) and 10 parts of water in parts by weight.
2. Blending according to formula (except edible oil and emulsifier), heating to 100 deg.C, reacting, sterilizing for 15 min, adding edible oil and emulsifier, emulsifying for 15 min, and heating to 90 deg.C for 5 min.
3. After sterilization, cooling to 85 ℃, filtering by 40 meshes, and carrying out hot packaging at the temperature of over 75 ℃ to obtain the fishbone concentrated white soup.
Thirdly, the powdered fish bone extract of example 1 is prepared by the following method: and adjusting the mass concentration of the material liquid by using maltodextrin to 30-40%, the temperature of the material liquid to 60-80 ℃, the flow rate to 130-160 kg/h, the inlet temperature to 160-200 ℃ and the outlet temperature to 70-80 ℃ to obtain the spray powder. According to the weight parts, 30 parts of spray powder, 29 parts of monosodium glutamate, 25 parts of salt, 15 parts of white sugar and 1 part of spice are blended and mixed to obtain the powdery fishbone extract.
Fourthly, the fish enzymolysis reactant in the embodiment 1 is prepared by the following method:
1. adding 15 parts of edible salt, 3 parts of glucose and 0.2 part of salt-tolerant Saccharomyces rouxii into 100 parts of secondary enzymolysis concentrated solution, and fermenting and debittering at 35 ℃ for 12 hours to obtain debittered and fishy solution.
2. According to the weight portions of 95 portions of debitterized fishy smell liquid, 2 portions of xylose, 2.8 portions of L-cysteine and vitamin B10.2 part of the mixture is prepared and then reacted for 30 min at 110 ℃ to obtain the Maillard reaction solution.
3. 51.5 parts of Maillard reaction liquid, 25 parts of maltodextrin, 8 parts of monosodium glutamate, 8 parts of yeast extract, 7 parts of edible salt and 0.5 part of flavour development nucleotide disodium. After the compounding, the reaction is sterilized for 30 min at the temperature of 95 ℃.
4. After sterilization, cooling to 85 ℃, filtering with 60 meshes, and hot-packaging at the temperature of over 75 ℃ to obtain the fish enzymolysis reactant.
The scheme of the embodiment is compared with a scheme of single limited enzymolysis and secondary enzymolysis: the protein contents in the water decoction extract, the primary restriction enzymolysis liquid and the secondary enzymolysis liquid are respectively 0.4%, 0.57% and 0.7%. The fish bone (1000 kg) with the same weight is subjected to enzymolysis by adopting a method of single limited enzymolysis and secondary enzymolysis, the total amount of the obtained limited enzymolysis liquid and the secondary enzymolysis liquid is 1290 kg and 1340 kg respectively, and the protein content is 0.51 percent and 0.99 percent respectively. Therefore, the quality of the protein is different by adopting the method of the invention and independently adopting limited enzymolysis, secondary enzymolysis and the like for the fishbone by-products with the same weight, namely the extraction rate of the protein is obviously different.
1000 kg of fishbone has the following protein mass by using the method of the invention:
982 kg×0.4%+604 kg×0.57%+925 kg×0.7%=13.85 kg；
the protein quality extracted by using the method of limited enzymolysis alone is as follows:
1290 kg×0.51%=6.56 kg；
the content of the protein extracted by the method of separately using secondary enzymolysis is as follows:
1340 kg×0.99%=13.27 kg；
the results show that the protein quality obtained by using the method of the invention is respectively improved by 2.11 times and 1.04 times compared with the protein quality obtained by using the method of limited enzymolysis and secondary enzymolysis alone.
The bitter taste and the umami of the boiled extract, the primary restriction enzymolysis liquid, the secondary restriction enzymolysis liquid, the single restriction enzymolysis liquid and the enzymolysis liquid in the embodiment are subjected to sensory evaluation, a sensory evaluation group consists of 10 professional sensory evaluation personnel, a sample is diluted to 1 percent, 0.5 percent of salt is added, the bitter taste and the umami are respectively scored, and the average value is obtained. Bitter taste scoring standard: no bitter taste: 0; slightly bitter and astringent: 2; bitter and astringent: 4; bitter and astringent: 6; very bitter and astringent: 8; very bitter and astringent: 10. umami taste scoring standard: no delicate flavor: 0; slightly fresh: 2; and (3) freshness: 4; fresh: 6; very fresh: 8; very fresh: 10. table 1 shows sensory evaluation tables of different extracts.
TABLE 1 sensory evaluation table for different extracts
| Item | Bitter and astringent taste | Delicate flavour |
| Water decoction extract | 0 | 7.6 |
| Primary limited enzymolysis liquid | 1 | 7.4 |
| Secondary enzymolysis liquid | 7.2 | 7.2 |
| Limiting enzymatic hydrolysate alone | 1.2 | 7.4 |
| Enzymolysis liquid | 7.4 | 7.2 |
According to the sensory evaluation tables of different extracting solutions, the bitter taste of the water-boiled extracting solution, the primary limited enzymolysis solution and the single limited enzymolysis solution is lighter, but the bitter taste of the secondary enzymolysis solution and the enzymolysis solution is larger. The extracting solutions of several extraction methods have good delicate flavor. The sensory evaluation of the (once) limited enzymatic hydrolysis and the aqueous cooking liquor is closer, the bitter taste is lower, and the same can be used. The yield of the fish soup and other products obtained by the method is improved by about 1 time compared with the product obtained by a water boiling method.
Example 2
The method for preparing the seafood seasoning based on water extraction and secondary enzymolysis comprises the following steps:
firstly, fish bones are extracted and divided into water extract and fish bone residues
The fishbone by-product obtained by processing fishes is selected, cleaned, cleared to remove fish viscera and bloodiness and drained to obtain fishbone raw material, and the fishbone raw material is weighed to 1000 kg and crushed for later use.
Adding water which is 1 time of the weight of the fishbone raw material into an extraction tank, quickly stirring, adding the fishbone raw material, and 5 kg of ginger and green Chinese onion respectively, heating to 110 ℃, and extracting for 3 hours. The extraction tank is provided with a filter screen to obtain water extract and fishbone residues.
Secondly, further processing the water extract
1. Centrifugal separation: the water extract was passed through a three-phase tubular centrifuge to separate the oil phase, liquid phase and solid phase, yielding 1080 kg of liquid phase. The obtained solid phase is the first bone residue and is used for the subsequent limited enzymolysis.
2. Concentration: performing double-effect vacuum concentration on the centrifuged liquid phase at 75-80 ℃ in the first stage and 70-75 ℃ in the second stage; concentrating to soluble solid content of 25% to obtain first concentrated solution 216 kg.
3. Blending, homogenizing under high pressure, sterilizing and packaging the first concentrated solution to obtain fishbone concentrated clear soup and fishbone concentrated white soup;
or spray drying, blending and packaging the first concentrated solution to obtain the powdery fishbone extract.
Thirdly, further processing the fishbone residues
1. Primary enzymolysis: mixing the fishbone residue obtained in the first step with the first bone residue separated in the second step, adding 1 time of water by weight into the mixed fishbone residue, heating to 55 ℃, adding a wild enzyme preparation ProteaX accounting for 0.2 per mill of the mass fraction of the materials, and carrying out primary limited enzymolysis for 1.5 hours to obtain primary limited enzymolysis liquid. Heating to 98 deg.C after the first enzymolysis is finished, and inactivating enzyme for 20 min.
And (3) enabling the obtained primary limited enzymatic hydrolysate to flow out through a filter screen in the tank, and then carrying out centrifugal separation on the primary limited enzymatic hydrolysate by using a horizontal spiral centrifugal machine. The primary limited enzymatic hydrolysate needs to be milk white or grey white, if the color is darker, a tubular centrifuge can be used for centrifugal separation again, and 622 kg of the primary limited enzymatic hydrolysate and the bone mud residue after primary enzymolysis are finally obtained.
2. Treatment for primary restriction enzymolysis liquid
(1) Performing secondary separation on the obtained primary limited enzymatic hydrolysate to obtain a centrifugal liquid and bone mud residues;
(2) performing double-effect vacuum concentration on the centrifuged centrifugate at 75-80 deg.C for the first stage and 70-75 deg.C for the second stage; concentrating to obtain 120 kg of second concentrated solution with soluble solid content of 25%;
(3) and blending, homogenizing, sterilizing and packaging the second concentrated solution to obtain the fishbone concentrated clear soup and the fishbone concentrated white soup. (the concentrated solution after water extraction and primary limited enzymolysis is not processed by emulsification process to produce fishbone concentrated clear soup, and the concentrated fishbone white soup is obtained by emulsification process).
Or spray drying, blending and packaging the second concentrated solution to obtain the powdery fishbone extract.
3. Aiming at further treatment of bone mud residue after primary enzymolysis
(1) Secondary enzymolysis: mixing the bone mud residue obtained by the primary limited enzymolysis with the bone mud residue obtained by the secondary separation, adding water accounting for 1 time of the weight of the bone mud residue, heating to 55-60 ℃, adding compound protease and flavourzyme (the enzyme activity is the same as that in example 1) accounting for 2 per mill of the mass fraction of the materials, and performing secondary enzymolysis for 3 hours. Heating to 95 deg.C after the second enzymolysis is finished, and inactivating enzyme for 20 min.
(2) And (3) allowing the secondary enzymolysis liquid to flow out through a filter screen in the tank, and performing centrifugal separation on the secondary enzymolysis liquid by using a horizontal spiral centrifugal machine to obtain 744 kg of secondary enzymolysis clear liquid and 187 kg of bone mud residues after secondary enzymolysis.
(3) Performing double-effect vacuum concentration on the secondary enzymolysis clear liquid at the first stage of 75-80 ℃ and the second stage of 70-75 ℃; concentrating to obtain a third concentrated solution 207 kg with soluble solid content of 25%.
(4) Performing debitterizing and fishy smell removing, Maillard reaction, blending, homogenizing, sterilizing and packaging on the concentrated solution of the third concentrated solution to obtain a fish enzymolysis reactant;
or the third concentrated solution is subjected to debitterizing and fishy smell removing, Maillard reaction, spray drying, blending and packaging to obtain powdery fish enzymolysis reactant;
(5) and (3) cleaning and drying the fishbone residues subjected to secondary enzymolysis, and performing coarse crushing and ultrafine crushing to 160 meshes to obtain ultrafine fishbone powder which can be used for producing calcium-supplementing health-care food or used as an ingredient of high-calcium food.
The specific preparation methods of the fishbone concentrated clear soup, the fishbone concentrated white soup, the powdery fishbone extract and the fish enzymolysis reactant are as follows:
the fish bone concentrated broth of example 2 is prepared by the following method:
1. the formula of the fishbone concentrated clear soup is as follows: 62 parts of the first concentrated solution or the second concentrated solution, 10 parts of white granulated sugar, 15 parts of edible salt, 10 parts of monosodium glutamate, 2 parts of modified starch, 0.5 part of flavour development nucleotide disodium, 0.12 part of scallop meat essence, 0.25 part of ethyl maltol and 0.13 part of sodium ascorbate.
2. Mixing the materials according to the formula, heating to 95 deg.C, homogenizing under high pressure, and sterilizing for 20 min.
3. After sterilization, cooling to 82 ℃, filtering by 40 meshes, and hot-packaging at the temperature of over 75 ℃ to obtain the fishbone concentrated clear soup.
Secondly, the fish bone concentrated white soup of example 2 is prepared by the following method:
1. the formula of the fishbone concentrated white soup is as follows: 45 parts of first concentrated solution or second concentrated solution, 13 parts of edible salt, 5 parts of white granulated sugar, 8 parts of monosodium glutamate, 1.5 parts of modified starch, 0.5 part of disodium flavour development nucleotide, 0.5 part of scallop extract, 0.1 part of xanthan gum, 0.6 part of bone marrow extract, 8 parts of grease, 0.2 part of emulsifier (lecithin) and 15 parts of water.
2. Blending according to formula (except edible oil and emulsifier), heating to 100 deg.C, reacting, sterilizing for 10min, adding edible oil and emulsifier, emulsifying for 20min, and heating to 90 deg.C for 5 min.
3. After sterilization, cooling to 82 ℃, filtering by 40 meshes, and hot-packaging at the temperature of over 75 ℃ to obtain the fishbone concentrated white soup.
Thirdly, the powdered fish bone extract of example 2 is prepared by the following method: and adjusting the concentration of the feed liquid to 35%, the temperature of the feed liquid to 70 ℃, the flow rate to 150 kg/h, the inlet temperature to 180-200 ℃ and the outlet temperature to 75-80 ℃ by using maltodextrin to obtain spray powder. Mixing 35 parts of spray powder, 24 parts of monosodium glutamate, 26 parts of salt, 14 parts of white sugar and 1 part of spice to obtain the powdery fishbone extract.
Fourthly, the fish enzymolysis reactant of the embodiment 2 is prepared by the following method:
1. adding 15 parts of edible salt, 3 parts of glucose and 0.2 part of salt-tolerant Saccharomyces rouxii into 100 parts of secondary enzymolysis concentrated solution, and fermenting and debittering at 35 ℃ for 12 hours to obtain debittered and fishy solution.
2. Blending 95 parts of debitterized fishy smell solution, 2 parts of xylose, 2.8 parts of L-cysteine and 10.2 parts of vitamin B, and reacting at 110 ℃ for 30 min to obtain Maillard reaction solution.
3. According to 52.5 parts of Maillard reaction liquid, 28 parts of maltodextrin, 6 parts of monosodium glutamate, 5 parts of yeast extract, 8 parts of edible salt and 0.5 part of flavour development nucleotide disodium. After the compounding, the reaction is sterilized for 30 min at the temperature of 95 ℃.
4. After sterilization, cooling to 85 ℃, filtering with 60 meshes, and hot-packaging at the temperature of over 75 ℃ to obtain the fish enzymolysis reactant.
And (3) cleaning the fishbone residues subjected to secondary enzymolysis, drying in vacuum at 65 ℃, coarsely crushing, sieving with a 80-mesh sieve, and packaging to obtain the fish powder which can be used for processing seasoning powder or pet feed and the like. The fish powder is subjected to superfine grinding to 200 meshes to obtain superfine fish bone powder which can be used for producing calcium-supplementing health-care food or used as an ingredient of high-calcium food.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions.
Claims (5)
1. A method for preparing seafood seasoning based on water extraction and secondary enzymolysis is characterized by comprising the following steps:
firstly, extracting fishbone raw materials with water to obtain water extract and fishbone residues
Selecting and cleaning fish bone with meat as a byproduct after fish processing, removing fish viscera and blood dirt, draining water, crushing to obtain a fish bone raw material, adding water which is 1 time of the weight of the fish bone raw material into an extraction tank, quickly stirring, adding the fish bone raw material, then respectively adding ginger and green Chinese onion which are 0.5% of the weight of the fish bone raw material, heating to 100 ℃, and extracting for 3 hours; obtaining water extract and fishbone residue;
(II) further treatment of the aqueous extract
(1) Performing centrifugal separation on the water extract to obtain a liquid phase and first bone residues;
(2) performing double-effect vacuum concentration on the centrifuged liquid phase at 75-80 ℃ in the first stage and 70-75 ℃ in the second stage; concentrating until the content of soluble solid is 25% to obtain a first concentrated solution;
(3) blending, homogenizing and sterilizing the first concentrated solution to obtain fishbone concentrated clear soup and fishbone concentrated white soup;
or spray drying and blending the first concentrated solution to obtain a powdery fishbone extract;
(III) further treatment of the fishbone residue
(1) Mixing the fishbone residue obtained in the step (one) with the first bone residue obtained by separation in the step (two), adding water which accounts for 1 time of the weight of the mixed fishbone residue, heating to 55-60 ℃, adding a wild protease preparation ProteaX which accounts for 0.2 per mill of the mass fraction of the materials, and carrying out primary limited enzymolysis for 1.5 hours to obtain primary limited enzymolysis liquid; heating to 95 deg.C after the first enzymolysis is finished, inactivating enzyme for 20 min; centrifuging to obtain primary limited enzymolysis liquid and primary bone mud residue after enzymolysis; the enzyme activity of the protease preparation is more than or equal to 1400 u/g;
(2) treatment for the primary restriction enzymolysis liquid
a. Performing secondary separation on the obtained primary limited enzymatic hydrolysate to obtain a centrifugal liquid and bone mud residues;
b. performing double-effect vacuum concentration on the centrifuged centrifugate at 75-80 deg.C for the first stage and 70-75 deg.C for the second stage; concentrating until the content of soluble solid is 25% to obtain a second concentrated solution;
c. blending, homogenizing and sterilizing the second concentrated solution to obtain fishbone concentrated clear soup or fishbone concentrated white soup;
or the second concentrated solution is subjected to spray drying and blending to obtain a powdery fishbone extract;
(3) aiming at further treatment of bone mud residue after primary enzymolysis
a. Secondary enzymolysis: mixing the bone mud residue obtained after the primary enzymolysis and the bone mud residue obtained after the secondary separation of the primary limited enzymolysis liquid, adding water accounting for 1 time of the weight of the bone mud residue, heating to 55-60 ℃, adding alkaline protease and flavourzyme which account for 2 per mill of the mass fraction of the enzymolysis materials, and carrying out secondary enzymolysis for 3 hours; heating to 95 deg.C after the second enzymolysis is finished, inactivating enzyme for 20 min;
b. centrifuging the secondary enzymolysis liquid to obtain secondary enzymolysis liquid and bone mud residue after secondary enzymolysis;
c. carrying out double-effect vacuum concentration on the secondary enzymolysis liquid, wherein the concentration temperature is 75-80 ℃ in the first stage and 70-75 ℃ in the second stage; concentrating until the content of soluble solid is 25% to obtain a third concentrated solution;
d. the third concentrated solution is subjected to debitterizing and fishy smell removing, Maillard reaction, blending, homogenizing and sterilization to obtain a fish enzymolysis reactant;
or the third concentrated solution is subjected to debitterizing and fishy smell removing, Maillard reaction, spray drying and blending to obtain powdery fish enzymolysis reactant;
e. and cleaning the bone mud residues subjected to secondary enzymolysis, drying in vacuum at 65 ℃, coarsely crushing, sieving by a 80-mesh sieve to obtain fishbone powder, and micronizing to 200 meshes to obtain the superfine fishbone powder.
2. The water extraction and secondary enzymatic hydrolysis based seafood sauce preparation method of claim 1, wherein: the fishbone concentrated clear soup is prepared by the following method:
(1) the formula for preparing the fishbone concentrated clear soup comprises the following components: 40-65 parts of the first concentrated solution or the second concentrated solution, 8-16 parts of white granulated sugar, 10-15 parts of edible salt, 2-10 parts of monosodium glutamate, 1-4 parts of modified starch, 0.1-0.5 part of flavor nucleotide disodium, 0.1-0.3 part of scallop extract, 0.1-0.3 part of ethyl maltol and 0.1-0.2 part of sodium ascorbate by weight;
(2) mixing the materials according to a formula, heating to 90-100 ℃, homogenizing under high pressure, reacting and sterilizing;
(3) after sterilization, cooling to 80-85 ℃, filtering with 40-60 meshes, and carrying out hot packaging at the temperature of over 75 ℃ to obtain the fishbone concentrated clear soup.
3. The water extraction and secondary enzymatic hydrolysis based seafood sauce preparation method of claim 1, wherein: the fishbone concentrated white soup is prepared by the following method:
(1) the formula for preparing the fishbone concentrated white soup comprises the following components: 40-65 parts of first concentrated solution or second concentrated solution, 10-15 parts of edible salt, 2-6 parts of white granulated sugar, 2-10 parts of monosodium glutamate, 0.2-3 parts of modified starch, 0.1-0.6 part of flavour development nucleotide disodium, 0.1-0.5 part of scallop extract, 0.02-0.3 part of xanthan gum, 0.1-2 parts of bone marrow extract, 6-12 parts of grease, 0.1-0.2 part of emulsifier and 5-22 parts of water in parts by weight;
(2) blending formula ingredients except edible oil and emulsifier, heating to 90-100 ℃, reacting and sterilizing, adding edible oil and emulsifier for emulsification, and heating to 85-95 ℃;
(3) after sterilization, cooling to 80-85 ℃, filtering with 40-60 meshes, and carrying out hot packaging at the temperature of over 75 ℃ to obtain the fishbone concentrated white soup.
4. The water extraction and secondary enzymatic hydrolysis based seafood sauce preparation method of claim 1, wherein: the powdery fishbone extract is prepared by the following method: adjusting the mass fraction of solid matters in the feed liquid to be 30-40%, the temperature of the feed liquid to be 60-80 ℃, the flow rate to be 130-160 kg/h, the inlet temperature to be 160-200 ℃ and the outlet temperature to be 70-80 ℃ by using maltodextrin to obtain spray powder; 5-45 parts of spray powder, 30-50 parts of monosodium glutamate, 20-35 parts of salt, 6-20 parts of white sugar and 1-3 parts of spices are blended and mixed to obtain the powdery fishbone extract in parts by weight.
5. The water extraction and secondary enzymatic hydrolysis based seafood sauce preparation method of claim 1, wherein: the fish enzymolysis reactant is prepared by the following method:
(1) taking 100 parts of the third concentrated solution, adding 10-20 parts of edible salt, 1-5 parts of glucose and 0.05-0.5 part of salt-tolerant Saccharomyces rouxii, and fermenting and debitterizing at 30-40 ℃ for 10-48h in parts by weight; obtaining a debitterized fishy smell removing liquid;
(2) blending 93-98 parts of debitterized fishy liquid, 1-5 parts of xylose, 2-4 parts of L-cysteine and 10.2-0.5 part of vitamin B, and reacting at the temperature of 105-;
(3) blending and homogenizing 45-55 parts of Maillard reaction liquid, 25-35 parts of maltodextrin, 5-8 parts of monosodium glutamate, 5-8 parts of yeast extract, 5-7 parts of edible salt and 0.2-0.5 part of flavour development nucleotide disodium, and then carrying out reaction sterilization for 30-40min at 90-95 ℃;
(4) after sterilization, cooling to 80-85 ℃, filtering with 60-100 meshes, and carrying out hot packaging at the temperature of over 75 ℃ to obtain the fish enzymolysis reactant.
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| CN109674004B (en) * | 2019-03-04 | 2021-10-22 | 江苏特味浓食品股份有限公司 | Preparation method of pure fish soup powder |
| CN110584067A (en) * | 2019-10-23 | 2019-12-20 | 四川天味食品集团股份有限公司 | Chopped chili fish steaming seasoning and preparation method thereof |
| CN111165650A (en) * | 2020-01-03 | 2020-05-19 | 大连工业大学 | Method for improving hydrolysis degree of cod bones based on two-stage enzymolysis |
| CN113017064A (en) * | 2021-04-15 | 2021-06-25 | 东莞市保利德食品添加剂有限公司 | Preparation method of cuttlefish flavor seafood powder for quick-frozen food |
| CN113951366A (en) * | 2021-10-26 | 2022-01-21 | 舟山福氏食品科技有限公司 | Processing method for preparing biological enzymolysis protein by using squid leftovers |
| CN115624160A (en) * | 2022-11-08 | 2023-01-20 | 山东阜丰发酵有限公司 | Chicken soup-stock flavor compound seasoning and application thereof |
| CN116369488A (en) * | 2023-03-08 | 2023-07-04 | 青岛日辰食品股份有限公司 | Method for preparing natural seafood-flavored seasoning powder by using enzyme method |
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| CN1813594A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Edible bone powder processing method |
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