阅读说明：本技术 一种小黄鱼风味料的制备方法 (Preparation method of small yellow croaker flavoring ) 是由 陈丽花 曾文华 张璟妍 楼宝 于 2021-08-13 设计创作，主要内容包括：本发明公开了一种小黄鱼风味料的制备方法,将新鲜的小黄鱼下脚料蒸煮后绞碎,得到小黄鱼下脚料的浆料；将浆料与水混合,加入木瓜蛋白酶酶解,然后离心,得到小黄鱼下脚料的酶解液；在酶解液中加入脱腥剂,水浴条件下脱腥处理,即得小黄鱼风味料的基料；在基料中加入调味料,对其风味进行调配,灭菌,即得到小黄鱼风味料成品。使用本发明得到的小黄鱼风味料既含有丰富的营养成分,又具有小黄鱼独特的清香、鲜美风味,无腥臭味,呈澄清透亮的棕黄色。本发明大大缩短了加工时间,节约了成本；同时本发明得到的小黄鱼风味料含盐量低,符合现代人追求健康低盐的饮食理念。本发明产品的生产设备简单、生产周期短、生产成本低、易于实现工业化生产。(The invention discloses a preparation method of a small yellow croaker flavor material, which comprises the steps of cooking and mincing fresh small yellow croaker leftovers to obtain a slurry of the small yellow croaker leftovers; mixing the slurry with water, adding papain for enzymolysis, and centrifuging to obtain enzymolysis solution of small yellow croaker leftovers; adding a fishy smell removing agent into the enzymolysis liquid, and performing fishy smell removing treatment under the water bath condition to obtain a base material of the small yellow croaker flavor material; adding flavoring into the base material, blending the flavor, and sterilizing to obtain the final product. The small yellow croaker flavoring obtained by the invention contains abundant nutrient components, has the unique faint scent and delicious flavor of the small yellow croaker, has no fishy smell, and is clear and transparent brown yellow. The invention greatly shortens the processing time and saves the cost; meanwhile, the obtained small yellow croaker flavoring is low in salt content, and accords with the concept that modern people pursue healthy low-salt diet. The product of the invention has simple production equipment, short production period, low production cost and easy realization of industrial production.)

1. A preparation method of a small yellow croaker flavoring is characterized by comprising the following steps:

step 1: boiling fresh small yellow croaker leftovers, and mincing to obtain a slurry of the small yellow croaker leftovers;

step 2: mixing the slurry of the small yellow croaker leftovers obtained in the step 1 with water, adding papain for enzymolysis, and then centrifuging to obtain an enzymolysis solution of the small yellow croaker leftovers;

and step 3: adding a fishy smell removing agent into the enzymolysis liquid of the small yellow croaker leftovers obtained in the step 2, and performing fishy smell removing treatment under the water bath condition to obtain a base material of the small yellow croaker flavor material;

and 4, step 4: adding a seasoning into the base material of the small yellow croaker flavor material obtained in the step 3, and blending the flavor of the small yellow croaker flavor material to obtain a semi-finished product of the small yellow croaker flavor material;

and 5: and (4) sterilizing the semi-finished product of the small yellow croaker flavor material obtained in the step (4) to obtain a finished product of the small yellow croaker flavor material.

2. The method for preparing a yellow croaker flavor according to claim 1, wherein the cooking in step 1 is carried out in a microwave oven with a power of 2000W for 5-20 min.

3. The method for preparing a small yellow croaker flavor according to claim 1, wherein the ratio of the pulp of the small yellow croaker offal to water in step 2 is 1g:1-9 mL; the adding amount of the papain is 1-5% of the sum of the mass of the pulp and the mass of the water; the enzymolysis temperature is 45-65 deg.C, and the time is 2-10 h; the centrifugation temperature was 4 deg.C, rotation speed 5000rmp, and time 15 min.

4. The method for preparing a yellow croaker flavorant according to claim 1 or 3, wherein the papain activity is 100000U/g.

5. The method of preparing a small yellow croaker flavorant according to claim 3, wherein the ratio of the slurry of the small yellow croaker offal to water is 1g:1 mL; the adding amount of the papain is 2 percent of the sum of the mass of the pulp and the water; the enzymolysis time is 4 h.

6. The method of claim 1, wherein the fishy smell removing agent in the step 3 is yeast extract, and is added in an amount of 0.2-2.5 g/dL; the deodorization treatment temperature is 40 ℃ and the time is 1 h.

7. The method of preparing a small yellow croaker flavorant according to claim 6, wherein the fishy smell removing agent used in step 3 is added in an amount of 1 g/dL.

8. The method of claim 1, wherein the flavoring of step 4 comprises 1g/dL salt, 1g/dL sucrose and 3g/dL light soy sauce.

9. The method of preparing a yellow croaker flavorant according to claim 1, wherein the sterilization in step 5 is carried out in a water bath at a temperature of 60 to 90 ℃ for 5 to 20 min.

10. The method of preparing a yellow croaker flavorant according to claim 9, wherein said sterilization is carried out at a temperature of 85 ℃ for a period of 15 min.

Technical Field

The invention relates to a preparation method of a small yellow croaker flavoring, belonging to the technical field of food processing.

Background

The seafood flavor seasoning is prepared by using low-value fish and shrimp or aquatic product processing leftovers as raw materials, decomposing macromolecular nutrient components such as protein, fat and the like in the raw materials into amino acid, small peptide, fatty acid and other small molecules by using protease contained in the aquatic products or adding other enzymes or microorganisms, so that the seafood flavor seasoning has fresh and fragrant flavor. The history of the seasoning seafood flavor is very long, the main producing areas are Guangdong and Fujian in China, and southeast Asia countries such as Thailand, Japan, Philippines and the like, the seasoning has delicious taste and rich nutrition, and contains various minerals and vitamins which are necessary for human bodies, such as calcium, iodine and the like besides rich essential amino acids.

In recent years, the demand of diversification of fish products in domestic markets is increased, and the development of fish processing industry in China is accelerated. In the fish processing process, a large amount of fish processing leftovers including fish heads, fish bones, fish scales, internal organs and the like are generated, and account for about 40-55% of fish bodies. The leftovers contain a large amount of nutrients such as protein and various bioactive substances. At present, most of enterprises only process the fish leftovers into feed fish meal or directly discard the feed fish meal as waste into the environment, so that not only is the resource greatly wasted, but also the severe pollution to the marine and land environments is caused.

The fish has high water content and active cathepsin, so the leftovers are difficult to store and have strong fishy smell. Therefore, the processing difficulty of the fish leftovers is high, the cost is high, and the profit is low. At present, the existing fish leftover processing industry is still in the starting stage and has the outstanding problems of rough processing, low technical content, low sanitary safety and the like. With the rapid development of the aquaculture industry and the aquatic product processing industry in China, the deep processing development and utilization of low-value fish and leftovers thereof become more and more necessary and urgent.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: how to utilize the leftovers of the small yellow croakers, provides a preparation method of the small yellow croaker flavoring.

In order to solve the problems, the invention provides a preparation method of a small yellow croaker flavor material, which comprises the following steps:

step 1: boiling fresh small yellow croaker leftovers, and mincing to obtain a slurry of the small yellow croaker leftovers;

step 2: mixing the slurry of the small yellow croaker leftovers obtained in the step 1 with water, adding papain for enzymolysis, and then centrifuging to obtain an enzymolysis solution of the small yellow croaker leftovers;

and step 3: adding a fishy smell removing agent into the enzymolysis liquid of the small yellow croaker leftovers obtained in the step 2, and performing fishy smell removing treatment under the water bath condition to obtain a base material of the small yellow croaker flavor material;

and 4, step 4: adding a seasoning into the base material of the small yellow croaker flavor material obtained in the step 3, and blending the flavor of the small yellow croaker flavor material to obtain a semi-finished product of the small yellow croaker flavor material;

and 5: and (4) sterilizing the semi-finished product of the small yellow croaker flavor material obtained in the step (4) to obtain a finished product of the small yellow croaker flavor material.

Preferably, the cooking in the step 1 is performed for 5-20min by using a microwave oven with power of 2000W.

Preferably, the ratio of the pulp of the small yellow croaker leftovers in the step 2 to water is 1g:1-9 mL; the adding amount of the papain is 1-5% of the sum of the mass of the pulp and the mass of the water; the enzymolysis temperature is 45-65 deg.C, and the time is 2-10 h; the centrifugation temperature was 4 deg.C, rotation speed 5000rmp, and time 15 min.

Preferably, the activity of the papain is 100000U/g.

More preferably, the ratio of the pulp of the small yellow croaker leftovers to the water is 1g:1 mL; the adding amount of the papain is 2 percent of the sum of the mass of the pulp and the water; the enzymolysis time is 4 h.

Preferably, the fishy smell removing agent in the step 3 is yeast extract, and the adding amount is 0.2-2.5 g/dL; the deodorization treatment temperature is 40 ℃ and the time is 1 h.

More preferably, the addition amount of the fishy smell removing agent in the step 3 is 1 g/dL.

Preferably, the seasoning in the step 4 comprises 1g/dL of common salt, 1g/dL of sucrose and 3g/dL of light soy sauce.

Preferably, the sterilization in the step 5 is carried out under the condition of water bath, the temperature is 60-90 ℃, and the time is 5-20 min.

More preferably, the temperature of the sterilization is 85 ℃ and the time is 15 min.

Compared with the prior art, the invention has the beneficial effects that:

the invention adopts the processes of cooking, mincing, adding water for enzymolysis, centrifuging, removing fishy smell, seasoning, sterilizing and the like to prepare the small yellow croaker flavor material, the product has low salt and rich nutrition, has unique faint scent and delicious flavor of the small yellow croaker, and has the advantages of simple production equipment, low cost, short production period and easy realization of industrial production.

The method takes the small yellow croaker leftovers as raw materials, prepares the small yellow croaker flavor by using the enzyme method, and has the advantages of simple process, clear parameters and short production period. The small yellow croaker flavoring obtained by the invention contains abundant nutrient components, has the unique faint scent and delicious flavor of the small yellow croaker, has no fishy smell, and is clear and transparent brown yellow. Compared with the traditional seafood flavor materials prepared by adding salt and fermenting, the invention greatly shortens the processing time and saves the cost; meanwhile, the obtained small yellow croaker flavoring is low in salt content, and accords with the concept that modern people pursue healthy low-salt diet. The production equipment of the product is simple, the production period is short, the production cost is low, the industrial production is easy to realize, and a series of problems of high processing difficulty, high cost, low profit, low processing technology content, low sanitary safety and the like in the conventional fish leftover deep processing are solved.

Detailed Description

In order to make the invention more comprehensible, preferred embodiments are described in detail below.

The starting materials used in the examples are all commercially available products. The raw materials used are shown in table 1.

TABLE 1

Name of article	Manufacturer of the product	Grade
			Small yellow croaker	Tianzheng practice Co., Ltd, Xiangshan City.	Food grade
Papain (100000U/g)	Biological engineering Limited by Schchen Taiwanda	Food grade
			Yeast extract	Angel Yeast Co.,Ltd.	Food grade
Salt	JIANGSU SALT INDUSTRY GROUP Co.,Ltd.	Food grade
			Sucrose	Ten thousand bang industries, Inc. of Henan	Food grade
Light soy sauce	Foshan Haitian Flavoring & Food Co.,Ltd.	Food grade

The test methods in each example are as follows:

1. measurement of amino acid Nitrogen

Reference GB/T5009.235-2016 food safety national standard food amino acid nitrogen determination: a colorimetric method.

Determination of degree of hydrolysis

N₁-amino acid nitrogen content in hydrolysate (g/mL);

N₂-amino acid nitrogen content in solution before hydrolysis (g/mL);

N₀-total nitrogen content in the feed (g/mL).

TABLE 1 orthogonal test factor horizontal arrangement

TABLE 2 results of orthogonal experiments

TABLE 3 quality evaluation standard table for small yellow croaker flavoring

Example 1

A preparation method of a small yellow croaker flavoring comprises the following specific steps:

(1) boiling fresh small yellow croaker leftovers in a microwave oven with power of 2000W for 15min, and mincing to obtain a small yellow croaker leftovers slurry;

(2) adjusting the ratio of the small yellow croaker leftover pulp obtained in the step (1) to water to be 1g:1mL, adding 2% (by mass ratio of enzyme to substrate) of papain, and carrying out enzymolysis for 4h at 65 ℃; centrifuging at 4 deg.C and 5000rmp for 15min to obtain supernatant as small yellow croaker leftover enzymatic hydrolysate;

(3) adding g/100mL) yeast extract into the small yellow croaker leftover enzymatic hydrolysate obtained in the step (2), and treating for 1h in water bath at 40 ℃ to remove fishy smell to obtain a base material of the small yellow croaker flavor material;

(4) adding 1g/dL of salt, 1g/dL of cane sugar and 3g/dL of light soy sauce into the small yellow croaker flavoring base material obtained in the step (3) for flavoring to obtain a small yellow croaker flavoring semi-finished product;

(5) and (4) sterilizing the small yellow croaker flavor semi-finished product obtained in the step (4) in water bath at 85 ℃ for 20min to obtain a small yellow croaker flavor finished product.

The obtained small yellow croaker flavor material by the blending scheme comprises the following steps: the yellow croaker has unique faint scent, delicious flavor, no fishy smell and clear and bright brown yellow color; the content of amino acid nitrogen in the product is 0.176g/100mL, and the hydrolysis degree is 45.2%. The sensory score was 92 points.

Example 2

A preparation method of a small yellow croaker flavoring comprises the following specific steps:

(1) boiling fresh small yellow croaker leftovers in a microwave oven with power of 2000W for 15min, and mincing to obtain a small yellow croaker leftovers slurry;

(2) adjusting the pulp obtained in the step (1) and used for obtaining the small yellow croaker leftovers to be mixed with water in a ratio of 1g to 1mL, adding 0.5% (by mass of enzyme to substrate) of papain, and carrying out enzymolysis for 2h at 65 ℃; centrifuging at 4 deg.C and 5000rmp for 15min to obtain supernatant as enzymolysis solution of small yellow croaker leftover;

(3) adding 100 mL/g of yeast extract into the enzymolysis liquid of the small yellow croaker leftovers obtained in the step (2), and treating for 1h in water bath at 40 ℃ for deodorization to obtain a base material of the small yellow croaker flavor material;

(4) adding 1g/dL of salt, 1g/dL of sucrose and 3g/dL of light soy sauce into the base material of the small yellow croaker flavoring material obtained in the step (3) for flavoring to obtain a semi-finished small yellow croaker flavoring material;

(5) and (4) sterilizing the small yellow croaker flavor semi-finished product obtained in the step (4) in a water bath at 85 ℃ for 20min to obtain a small yellow croaker flavor finished product.

The small yellow croaker flavoring obtained by the blending scheme has the unique faint scent and delicious flavor of the small yellow croaker, has no fishy smell and is clear and transparent brown yellow; the product has amino acid nitrogen content of 0.154g/100mL, hydrolysis degree of 39.5%, and sensory score of 87.

Example 3

A preparation method of a small yellow croaker flavoring comprises the following specific steps:

(1) boiling fresh small yellow croaker leftovers in a microwave oven with power of 2000W for 15min, and mincing to obtain a small yellow croaker leftovers slurry;

(2) adjusting the pulp obtained in the step (1) and used for obtaining the small yellow croaker leftovers to be mixed with water in a ratio of 1g to 1mL, adding 3.5% (by mass of enzyme to substrate) of papain, and carrying out enzymolysis for 6h at 65 ℃; centrifuging at 4 deg.C and 5000rmp for 15min to obtain supernatant as small yellow croaker leftover enzymatic hydrolysate;

(3) adding 1g/dL yeast extract into the small yellow croaker flavor enzymatic hydrolysate obtained in the step (2), and treating for 1h in water bath at 40 ℃ to remove fishy smell;

(4) adding 1g/dL of salt, 1g/dL of cane sugar and 3g/dL of light soy sauce into the deodorized small yellow croaker flavor material obtained in the step (3) for seasoning;

(5) and (5) inactivating the enzymes of the small yellow croaker spices obtained in the step (4) for 20min in water bath at 85 ℃ to obtain finished small yellow croaker spices.

The small yellow croaker flavor material obtained by the blending scheme has the unique faint scent and delicious flavor of small yellow croakers, no fishy smell and clear and transparent brown yellow color, the content of amino acid nitrogen is 0.165g/100mL, the hydrolysis degree is 42.3 percent, and the sensory score is 84.