Preparation method of anchovy dry-powder condiment
A seasoning and anchovy technology, which is applied in food preparation, food ingredients as taste improvers, food science, etc., can solve the problems of large loss of nutrients and flavor substances, affecting product quality, and strong fishy smell of seasoning liquid, etc., to achieve Strong operability, less bitter smell, and less nutritional loss
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[0028] Example 1
[0029] (1) Raw material pretreatment: The frozen and thawed anchovy is cleaned after removing the internal organs, and then minced into anchovy meat;
[0030] (2) Blanching: Add 10 mass times of water to the anchovy minced meat, cook at 80°C for 15 minutes to obtain fish paste;
[0031] (3) One time enzymatic hydrolysis: Add 0.2% neutral protease of anchovy minced meat mass to the fish slurry, and after enzymolysis at 50±1℃ for 2h, add 1% flavour protease of anchovy minced meat mass. After 4 hours of hydrolysis, the enzyme is inactivated to obtain the enzymolysis solution, and the fish slurry is constantly stirred during enzymolysis;
[0032] (4) Step-by-step filtration: After filtering the enzymatic hydrolysate with a 40-mesh sieve, filter the filtrate with a 200-mesh sieve to obtain the filtrate and the filtrate;
[0033] (5) Second enzymatic hydrolysis: After adding 10 mass times water to the filtrate in step (4), after enzymatic hydrolysis in step (3), then filter i
Example Embodiment
[0038] Example 2
[0039] (1) Raw material pretreatment: remove the internal organs of fresh anchovies, wash them, and twist them into minced anchovy;
[0040] (2) Blanching: Add 12 times the mass of water to the minced anchovy meat and cook at 85°C for 12 minutes to obtain a fish paste;
[0041] (3) One enzymatic hydrolysis: Add 0.21% neutral protease of anchovy minced meat into the fish slurry, and after enzymolysis at 50±1℃ for 1.2h, add 1.1% flavour protease of anchovy minced meat. After 3.5 hours of enzymolysis, the enzymes are inactivated to obtain enzymolysis solution, and the fish slurry is constantly stirred during enzymolysis;
[0042] (4) Step-by-step filtration: After filtering the enzymatic hydrolysate with a 42-mesh sieve, filter the filtrate with a 210-mesh sieve to obtain the filtrate and the filtrate;
[0043] (5) Secondary enzymatic hydrolysis: After adding 12 mass times of water to the filtrate in step (4), after enzymatic hydrolysis in step (3), then filter in step (4)
Example Embodiment
[0048] Example 3
[0049] (1) Raw material pretreatment: remove the internal organs of fresh anchovies, wash them, and twist them into minced anchovy;
[0050] (2) Blanching: Add 15 times the mass of water to the minced anchovy meat and cook at 90°C for 10 minutes to obtain a fish paste;
[0051] (3) One enzymatic hydrolysis: Add 0.22% neutral protease of anchovy minced meat mass to the fish slurry, and after enzymatic hydrolysis at 50±1℃ for 1 hour, add 1.2% flavour protease of anchovy minced meat mass. After 3 hours of hydrolysis, the enzyme is inactivated to obtain an enzymatic hydrolysis solution, and the fish slurry is continuously stirred during enzymatic hydrolysis;
[0052] (4) Step-by-step filtration: After filtering the enzymatic hydrolysate with a 60-mesh sieve, filter the filtrate with a 220-mesh sieve to obtain the filtrate and the filtrate;
[0053] (5) Secondary enzymatic hydrolysis: After adding 15 mass times of water to the filtrate in step (4), after enzymatic hydrolysis
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