CN116508974A - Preparation method and application of canned fish flavoring agent - Google Patents
Preparation method and application of canned fish flavoring agent Download PDFInfo
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- CN116508974A CN116508974A CN202310328522.3A CN202310328522A CN116508974A CN 116508974 A CN116508974 A CN 116508974A CN 202310328522 A CN202310328522 A CN 202310328522A CN 116508974 A CN116508974 A CN 116508974A
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- allium chinense
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Classifications
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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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
-
- 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
-
- 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
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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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
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
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- Seasonings (AREA)
Abstract
The invention belongs to the technical field of food seasoning, and particularly relates to a preparation method and application of a canned fish seasoning. The preparation method comprises the following steps: (1) preparing sliced ginger, garlic and green Chinese onion; (2) Mixing the raw materials (1) with pricklyash peel, star anise, cinnamon, myrcia and rock candy, adding peanut cold oil, stirring, frying in hot oil, taking out solid substances, cooling the peanut oil in the air, and cutting fresh orange peel into pieces (3); (4) preparing Allium chinense hydrolysate: cutting fresh Allium chinense, mixing with water, adding cellulase for hydrolysis, adding pectase for hydrolysis, inactivating enzyme, and spray drying supernatant to obtain Allium chinense hydrolysate powder; (5) Mixing the raw materials prepared in the steps (2) and (3) and (4) with edible salt, sterilizing, airing, and packaging. The fish can flavoring agent prepared by the method can effectively suppress fishy smell in the fish can; moreover, the Allium chinense hydrolysate has no artificial preservative, can delay the propagation of microorganisms, and has effective preservative effect.
Description
Technical Field
The invention belongs to the technical field of food seasoning, and particularly relates to a preparation method and application of a canned fish seasoning.
Background
Although the processing technology of the current canned fish is very mature, the canned fish still has some defects in nutrition and taste; for example, there is a certain degree of fishy smell when unsealing; in order to improve the taste, the added amount of the seasoning is increased to be high-fat, high-salt and high-sugar food, and the disease risks including obesity, heart disease and type 2 diabetes are increased. In order to better meet the market demand and develop the market prospect, the taste and flavor of the canned fish need to be improved and optimized and the nutrition is improved; and the shelf life and the quality of the canned fish are ensured.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of a fish can flavoring agent; the fish can flavoring agent is prepared by processing the screened specific raw materials, can greatly press fishy smell, and has the functions of fresh keeping and taste coordination; in addition, the specific natural edible raw materials added in the invention can also have good antiseptic effect.
The specific scheme of the invention is as follows:
the invention provides a preparation method of a canned fish flavoring agent, which specifically comprises the following steps:
(1) Selecting ginger, garlic and green Chinese onion, cleaning with running water, draining, and cutting into small blocks for later use;
(2) Taking pricklyash peel, star anise, cinnamon, bay leaves and rock candy for standby;
(3) The raw materials prepared in the step (1) are as follows: raw materials prepared in the steps of (1) small ginger, garlic, green Chinese onion and (2): mixing fructus Zanthoxyli, fructus Anisi Stellati, cortex Cinnamomi Japonici, herba Pelargonii Graveolentis, and crystal sugar, adding peanut oil, stirring, frying at 100-120deg.C for 2-3 min, taking out the solid, and cooling to obtain peanut oil;
specifically, a small amount of peanut cooling oil (about 1/10 of the weight of the mixture) is added and stirred uniformly; frying in 120deg.C oil; the raw materials can be fried more fully and tasty;
(4) Taking fresh orange peel, cleaning, airing and cutting up for later use;
the inventor also tries to add pericarps such as hawthorns, lemons and the like in the early-stage test, and the effects of preserving and flavoring are not as good as those of orange peels.
(5) Preparing a hydrolysate;
taking fresh Allium chinense, cleaning, cutting, adding water, and heating; firstly adding cellulase and hydrolyzing; adding pectase, and hydrolyzing; inactivating enzyme at 90-95deg.C for 10-15 min; centrifuging at 2500-4500rpm for 5-8 min, collecting supernatant, and spray drying the supernatant to obtain powder of Allium hydrolysis product;
(6) Mixing the dried peanut oil in step (3), chopped orange peel, and the powder of the Allium chinense hydrolysate in step (4) with edible salt, sterilizing at 110-130deg.C for 10-20 min, cooling, and packaging to obtain canned fish flavoring agent.
Preferably, in the step (1), the weight ratio of ginger, garlic and green Chinese onion is 1-3:0.5-4:0.1-1:2-5.
Preferably, in the step (1), the weight ratio of ginger, garlic and green Chinese onion is 1-3:0.5-3.5:0.1-0.8:2-5.
Preferably, in the step (1), the weight ratio of ginger, garlic and green Chinese onion is 1.3-3:0.5-3.0:0.1-0.8:2-5.
Preferably, in the step (2), the weight ratio of the pepper, the star anise, the cinnamon, the bay leaves and the rock candy is 1-2:0.1-0.3:0.1-0.2:0.1-0.3:0.2-0.8.
Preferably, in the step (2), the weight ratio of the pepper, the star anise, the cinnamon, the bay leaves and the rock candy is 1-2:0.1-0.25:0.1-0.2:0.1-0.3:0.2-0.7.
Preferably, in the step (2), the weight ratio of the pepper, the star anise, the cinnamon, the bay leaves and the rock candy is 1-2:0.1-0.25:0.2:0.1-0.3:0.3-0.7.
Preferably, in the step (3), the weight ratio of the total peanut oil consumption to the raw materials prepared in the step (1) and the raw materials prepared in the step (2) is 9-12:4-6:1-3.
Preferably, in the step (3), the weight ratio of the total peanut oil consumption to the raw materials prepared in the step (1) and the raw materials prepared in the step (2) is 9-11.5:4-6:1-2.5;
preferably, in the step (3), the weight ratio of the total peanut oil consumption to the raw materials prepared in the step (1) and the raw materials prepared in the step (2) is 9-11.5:4-6:1.5-2.5;
preferably, in step (5), the method comprises the steps of: adding water into chopped fresh Allium chinense at a weight-volume ratio of 6-8, and heating to 42-55deg.C;
preferably, in the step (5), the cellulase is added in an amount of: the weight ratio of enzyme to Allium chinense is 0.2-0.5:90-115; hydrolysis time: 30-40 minutes.
Preferably, in the step (5), the cellulase is added in an amount of: the weight ratio of enzyme to Allium chinense is 0.3-0.5:90-115; hydrolysis time: 30-40 minutes.
Preferably, in the step (5), the addition amount of pectase is as follows: 0.2-0.4% of the weight of the Allium chinense; hydrolysis time: 20-30 minutes.
Preferably, in the step (5), the addition amount of pectase is as follows: 0.2-0.35% of the weight of the Allium chinense; hydrolysis time: 20-30 minutes.
Preferably, in the step (6), the weight ratio of the powder of (3) the cooled peanut oil, (4) the chopped orange peel and (5) the Allium chinense hydrolysate to the edible salt is 5-7:0.2-0.4:0.05-0.45:0.1-0.4.
Preferably, in the step (6), the weight ratio of the powder of the (3) cooled peanut oil, the (4) chopped orange peel and the (5) Allium chinense hydrolysate to the edible salt is 5-6:0.2-0.4:0.05-0.45:0.2-0.4.
The canned fish flavoring agent prepared by the preparation method of the canned fish flavoring agent can be applied to preparing fishy smell-removed food, wherein the food is common food; the common food comprises salted products, dry products, canned products and cooked products which are processed by aquatic products.
The aquatic products comprise various fishes and shrimps such as large yellow croaker, small yellow croaker, hairtail, pomfret, spanish mackerel, weever, grouper, tuna, and the like.
The canned fish flavoring agent prepared by the preparation method of the canned fish flavoring agent can be applied to preparation of barbecue seasoning, hotpot condiment, instant soup base and cooking condiment.
Ginger, garlic and green Chinese onion are all vulcanized propylene compounds, and belong to spicy flavoring; the vulcanized propylene compounds have strong volatility, and can emit strong spicy smell when meeting high temperature, thereby being helpful for removing fishy smell.
The pepper, star anise, cinnamon and bay leaf are fragrant seasonings which not only can increase the fragrance, but also can cover a part of fishy smell. However, since the seasoning itself has flavor, if the amount of the seasoning is not controlled well, the cooked fish loses its delicate flavor.
The Allium chinense is a spicy vegetable, is spicy, tender and glutinous, contains various nutrient substances such as sugar, protein, calcium, phosphorus, iron, carotene, vitamin C and the like, has special aroma and pungency, can promote digestion, promote appetite, strengthen blood circulation and play a role in promoting urination and eliminating dampness.
The invention has the beneficial effects that:
(1) The flavoring agent prepared by the preparation method can well suppress fishy smell, and integrates fishy smell removal, water retention, color protection and freshness enhancement; the Allium chinense hydrolysate prepared by the method can effectively keep the freshness of canned fish;
(2) The addition of the hydrolysate of the Allium chinense is capable of delaying the nutrient substances in the canned fish: the loss speed of protein, fat and vitamins (VB 1, VB2, VA and VD) can also have a good anti-corrosion effect, and the shelf life can reach 24 months; the prepared canned fish does not need to be added with artificial preservative; is a healthy and safe canned food; and the raw materials are less, the cost is low, and the method is more popular in the market.
Detailed Description
Example 1
A preparation method of a fish can flavoring agent is characterized by comprising the following steps:
(1) Selecting ginger, garlic and green Chinese onion, cleaning with running water, draining, and cutting into small blocks for later use;
wherein, the weight ratio of ginger, garlic and green Chinese onion is 2:0.5:0.7:3, a step of;
(2) Taking pricklyash peel, star anise, cinnamon, bay leaves and rock candy for standby;
wherein, the weight ratio of the pepper, the star anise, the cinnamon, the bay leaves and the rock candy is 2:0.25:0.2:0.2:0.3;
(3) The raw materials prepared in the step (1) are as follows: raw materials prepared in the steps of (1) small ginger, garlic, green Chinese onion and (2): mixing fructus Zanthoxyli, fructus Anisi Stellati, cortex Cinnamomi Japonici, herba Pelargonii Graveolentis, and crystal sugar, adding peanut oil, stirring, frying at 120deg.C under hot peanut oil for 2 min, taking out the solid, and cooling to obtain peanut oil;
specifically, a small amount of peanut cooling oil (about 1/10 of the weight of the mixture) is added and stirred uniformly; frying in 120deg.C oil; the raw materials can be fried more fully and tasty;
the weight ratio of the total peanut oil consumption to the raw materials prepared in the step (1) and the raw materials prepared in the step (2) is 11.5:4:1.5;
(4) Taking fresh orange peel, cleaning, airing and cutting up for later use;
(5) Preparing a Chinese Allium chinense hydrolysis product;
taking fresh Allium chinense, cleaning, cutting, and then pressing 1:7, adding water according to the weight-volume ratio, and heating to 50 ℃; the weight ratio of enzyme to Allium chinense is 0.3:115 adding cellulase and hydrolyzing for 30 minutes; adding pectase according to 0.25% of the weight of the Allium chinense, and hydrolyzing for 20 min; inactivating enzyme at 95deg.C for 10 min; centrifuging at 4500rpm for 5 min, collecting supernatant, and spray drying the supernatant to obtain powder of Allium chinense hydrolysate;
(6) Cooling peanut oil, (4) chopped orange peel and (5) the powder of the Allium chinense hydrolysis product according to the following ratio of 6:0.2:0.35: mixing at a weight ratio of 0.2, sterilizing at 130deg.C for 15 min, cooling, and packaging to obtain canned fish flavoring agent.
Example 2
A preparation method of a fish can flavoring agent is characterized by comprising the following steps:
(1) Selecting ginger, garlic and green Chinese onion, cleaning with running water, draining, and cutting into small blocks for later use;
wherein, the weight ratio of ginger, garlic and green Chinese onion is 3:1.2:0.7:3, a step of;
(2) Taking pricklyash peel, star anise, cinnamon, bay leaves and rock candy for standby;
wherein, the weight ratio of the pepper, the star anise, the cinnamon, the bay leaves and the rock candy is 2:0.25:0.2:0.2:0.4;
(3) The raw materials prepared in the step (1) are as follows: raw materials prepared in the steps of (1) small ginger, garlic, green Chinese onion and (2): mixing fructus Zanthoxyli, fructus Anisi Stellati, cortex Cinnamomi Japonici, herba Pelargonii Graveolentis, and crystal sugar, adding peanut oil, stirring, frying at 120deg.C under hot peanut oil for 2 min, taking out the solid, and cooling to obtain peanut oil;
specifically, a small amount of peanut cooling oil (about 1/10 of the weight of the mixture) is added and stirred uniformly; frying in 120deg.C oil; the raw materials can be fried more fully and tasty;
the weight ratio of the total peanut oil consumption to the raw materials prepared in the step (1) and the raw materials prepared in the step (2) is 11:4:1.5;
(4) Taking fresh orange peel, cleaning, airing and cutting up for later use;
(5) Preparing a Chinese Allium chinense hydrolysis product;
taking fresh Allium chinense, cleaning, cutting, and then pressing 1:7, adding water according to the weight-volume ratio, and heating to 50 ℃; the weight ratio of enzyme to Allium chinense is 0.4:115 adding cellulase and hydrolyzing for 30 minutes; adding pectase according to 0.25% of the weight of the Allium chinense, and hydrolyzing for 20 min; inactivating enzyme at 95deg.C for 10 min; centrifuging at 4500rpm for 5 min, collecting supernatant, and spray drying the supernatant to obtain powder of Allium chinense hydrolysate;
(6) Cooling peanut oil, (4) chopped orange peel and (5) the powder of the Allium chinense hydrolysis product according to the following ratio of 6:0.2:0.35: mixing at a weight ratio of 0.3, sterilizing at 130deg.C for 15 min, cooling, and packaging to obtain canned fish flavoring agent.
Example 3
A preparation method of a fish can flavoring agent is characterized by comprising the following steps:
(1) Selecting ginger, garlic and green Chinese onion, cleaning with running water, draining, and cutting into small blocks for later use;
wherein, the weight ratio of the ginger, the garlic and the green Chinese onion is 1.3:1.2:0.7:2;
(2) Taking pricklyash peel, star anise, cinnamon, bay leaves and rock candy for standby;
wherein, the weight ratio of the pepper, the star anise, the cinnamon, the bay leaves and the rock candy is 2:0.2:0.2:0.2:0.6;
(3) The raw materials prepared in the step (1) are as follows: raw materials prepared in the steps of (1) small ginger, garlic, green Chinese onion and (2): mixing fructus Zanthoxyli, fructus Anisi Stellati, cortex Cinnamomi Japonici, herba Pelargonii Graveolentis, and crystal sugar, adding peanut oil, stirring, frying at 120deg.C under hot peanut oil for 2 min, taking out the solid, and cooling to obtain peanut oil;
specifically, a small amount of peanut cooling oil (about 1/10 of the weight of the mixture) is added and stirred uniformly; frying in 120deg.C oil; the raw materials can be fried more fully and tasty;
the weight ratio of the total peanut oil consumption to the raw materials prepared in the step (1) and the raw materials prepared in the step (2) is 11:4:2;
(4) Taking fresh orange peel, cleaning, airing and cutting up for later use;
(5) Preparing a Chinese Allium chinense hydrolysis product;
taking fresh Allium chinense, cleaning, cutting, and then pressing 1:6, adding water according to the weight-volume ratio, and heating to 50 ℃; the weight ratio of enzyme to Allium chinense is 0.4:100 adding cellulase and hydrolyzing for 30 minutes; adding pectase according to 0.25% of the weight of the Allium chinense, and hydrolyzing for 20 min; inactivating enzyme at 95deg.C for 10 min; centrifuging at 4500rpm for 5 min, collecting supernatant, and spray drying the supernatant to obtain powder of Allium chinense hydrolysate;
(6) Cooling peanut oil, (4) chopped orange peel and (5) the powder of the Allium chinense hydrolysate and edible salt according to a ratio of 5.5:0.2:0.35: mixing at a weight ratio of 0.3, sterilizing at 130deg.C for 15 min, cooling, and packaging to obtain canned fish flavoring agent.
Example 4
A preparation method of a fish can flavoring agent is characterized by comprising the following steps:
(1) Selecting ginger, garlic and green Chinese onion, cleaning with running water, draining, and cutting into small blocks for later use;
wherein, the weight ratio of the ginger, the garlic and the green Chinese onion is 1.3:1.2:0.7:2;
(2) Taking pricklyash peel, star anise, cinnamon, bay leaves and rock candy for standby;
wherein, the weight ratio of the pepper, the star anise, the cinnamon, the bay leaves and the rock candy is 2:0.2:0.2:0.1:0.5;
(3) The raw materials prepared in the step (1) are as follows: raw materials prepared in the steps of (1) small ginger, garlic, green Chinese onion and (2): mixing fructus Zanthoxyli, fructus Anisi Stellati, cortex Cinnamomi Japonici, herba Pelargonii Graveolentis, and crystal sugar, adding peanut oil, stirring, frying at 120deg.C under hot peanut oil for 2 min, taking out the solid, and cooling to obtain peanut oil;
specifically, a small amount of peanut cooling oil (about 1/10 of the weight of the mixture) is added and stirred uniformly; frying in 120deg.C oil; the raw materials can be fried more fully and tasty;
the weight ratio of the total peanut oil consumption to the raw materials prepared in the step (1) and the raw materials prepared in the step (2) is 10:4:2;
(4) Taking fresh orange peel, cleaning, airing and cutting up for later use;
(5) Preparing a Chinese Allium chinense hydrolysis product;
taking fresh Allium chinense, cleaning, cutting, and then pressing 1:6, adding water according to the weight-volume ratio, and heating to 50 ℃; the weight ratio of enzyme to Allium chinense is 0.4:98 adding cellulase and hydrolyzing for 30 minutes; adding pectase according to 0.35% of the weight of the Allium chinense, and hydrolyzing for 25 min; inactivating enzyme at 95deg.C for 10 min; centrifuging at 4500rpm for 5 min, collecting supernatant, and spray drying the supernatant to obtain powder of Allium chinense hydrolysate;
(6) Cooling peanut oil, (4) chopped orange peel and (5) the powder of the Allium chinense hydrolysate and edible salt according to a ratio of 5.5:0.2:0.35: mixing at a weight ratio of 0.3, sterilizing at 130deg.C for 15 min, cooling, and packaging to obtain canned fish flavoring agent.
Comparative example 1
Steps (1) - (4) are the same as in example 1;
step (5) taking fresh Allium chinense, cleaning, cutting up for later use;
step (6) airing the cooled peanut oil (3), cutting the orange peel (4), cutting the rear file, and mixing the chopped rear file with edible salt according to the proportion of 5-7:0.2-0.4:0.05-0.45: mixing at a weight ratio of 0.1-0.4, sterilizing at 110-130deg.C for 10-20 min, cooling, and packaging to obtain canned fish flavoring agent.
Comparative example 2
Steps (1) - (4) are the same as in example 1;
step (5) preparing Allium chinense hydrolysate;
taking fresh Allium chinense, cleaning, cutting, and then pressing 1: adding water in a weight-volume ratio of 6-8, and heating to 42-55 ℃; the weight ratio of enzyme to Allium chinense is 0.2-0.5:90-115 adding protease, hydrolyzing for 30-40 min; adding pectase according to 0.2-0.4% of the weight of Allium chinense, and hydrolyzing for 20-30 min; inactivating enzyme at 90-95deg.C for 10-15 min; centrifuging at 2500-4500rpm for 5-8 min, collecting supernatant, and spray drying the supernatant to obtain powder of Allium hydrolysis product;
step (6) is the same as in example 1.
Comparative example 3
Steps (1) - (4) are the same as in example 1;
step (5) preparing Allium chinense hydrolysate;
taking fresh Allium chinense, cleaning, cutting, and then pressing 1: adding water in a weight-volume ratio of 6-8, and heating to 42-55 ℃; the weight ratio of enzyme to Allium chinense is 0.2-0.5: adding pectase into 90-115, hydrolyzing for 30-40 min; adding cellulase according to 0.2-0.4% of the weight of the Allium chinense, and hydrolyzing for 20-30 min; inactivating enzyme at 90-95deg.C for 10-15 min; centrifuging at 2500-4500rpm for 5-8 min, collecting supernatant, and spray drying the supernatant to obtain powder of Allium hydrolysis product;
step (6) is the same as in example 1.
Comparative example 4
Step (1); as in example 1;
step (2): taking pricklyash peel, star anise, cinnamon, bay leaves and rock candy for standby;
wherein, the weight ratio of the pepper, the star anise, the cinnamon, the bay leaves and the rock candy is 3:0.2:0.05:0.3:0.2;
steps (3) - (6) are the same as in example 1.
Test example 1 sensory evaluation
The flavoring agents prepared in the above examples and comparative examples were applied to canned fish, and their mouthfeel and flavor were evaluated after storage for 6 months, and the evaluation criteria and results were as follows.
Table 1 criteria for evaluation
Table 2 evaluation results
| Project | Freshness degree | Salty degree | Fishy smell | Comprehensive mouthfeel |
| Example 1 | 9.7 | 9.6 | 9.3 | 9.3 |
| Example 2 | 9.7 | 9.4 | 9.0 | 9.0 |
| Example 3 | 8.9 | 9.2 | 9.0 | 8.7 |
| Example 4 | 9.5 | 9.4 | 9.2 | 9.1 |
| Comparative example 1 | 6.2 | 8.1 | 8.8 | 6.5 |
| Comparative example 2 | 7.0 | 9.2 | 7.0 | 6.8 |
| Comparative example 3 | 8.5 | 9.3 | 6.8 | 7.0 |
| Comparative example 4 | 9.2 | 9.3 | 7.0 | 7.0 |
As is clear from the above table, the processing method of the Allium chinense has a great influence on the taste of the canned fish. Comparative example 1 the chopped Allium chinense was added directly as a raw material, with a greater degree of freshness loss; the method shows that the freshness of the canned fish can be effectively maintained after the heads of the Allium chinense are hydrolyzed;
the variety and the addition sequence of enzymes added in the hydrolysis process of the Allium chinense are also capable of affecting the taste of the canned fish. Comparative example 2 Allium chinense hydrolysate was prepared by sequentially using protease and pectase; comparative example 3 Allium chinense hydrolysate was prepared by adding pectase and then cellulase for hydrolysis; the prepared flavoring agent has far less pressing effect on fishy smell than the embodiment of the invention; this shows that the selection and addition sequence of enzymes in the preparation process of the Allium chinense hand-made hydrolysate have a great influence on the fishy smell suppressing effect.
In addition, the spice proportion of the embodiment of the invention is more preferable, and the spice is better pressed fishy smell when being added in a certain proportion, and the comprehensive taste is better coordinated.
Test example 2
Table 3 shows the shelf lives of the flavoring agents prepared in examples and comparative examples when applied to canned freshwater fish under normal temperature conditions.
Table 3 flavoring vs. canned fish nutrition
| Project | Shelf life/month |
| Example 1 | 24 |
| Example 2 | 24 |
| Example 3 | 24 |
| Example 4 | 24 |
| Comparative example 1 | 18 |
| Comparative example 2 | 20 |
| Comparative example 3 | 24 |
| Comparative example 4 | 24 |
As can be seen from the table, the flavoring agent prepared by the embodiment of the invention can play a good role in corrosion resistance when applied to canned fish; this is probably because the Allium chinense hydrolysis in the examples has the effect of retarding the growth and reproduction of microorganisms.
Claims (10)
1. A preparation method of a fish can flavoring agent is characterized by comprising the following steps:
(1) Selecting ginger, garlic and green Chinese onion, cleaning with running water, draining, and cutting into small blocks for later use;
(2) Taking pricklyash peel, star anise, cinnamon, bay leaves and rock candy for standby;
(3) The raw materials prepared in the step (1) are as follows: raw materials prepared in the steps of (1) small ginger, garlic, green Chinese onion and (2): mixing fructus Zanthoxyli, fructus Anisi Stellati, cortex Cinnamomi Japonici, herba Pelargonii Graveolentis, and crystal sugar, adding peanut oil, stirring, frying at 100-120deg.C for 2-3 min, taking out the solid, and cooling to obtain peanut oil;
(4) Taking fresh orange peel, cleaning, airing and cutting up for later use;
(5) Preparing a Chinese Allium chinense hydrolysis product;
taking fresh Allium chinense, cleaning, cutting, adding water, and heating; firstly adding cellulase and hydrolyzing; adding pectase, and hydrolyzing; inactivating enzyme at 90-95deg.C for 10-15 min; centrifuging at 2500-4500rpm for 5-8 min, collecting supernatant, and spray drying the supernatant to obtain powder of Allium hydrolysis product;
(6) Mixing the dried peanut oil in step (3), chopped orange peel, and the powder of the Allium chinense hydrolysate in step (4) with edible salt, sterilizing at 110-130deg.C for 10-20 min, cooling, and packaging to obtain canned fish flavoring agent.
2. The method for preparing a fish can seasoning of claim 1, wherein in the step (1), the weight ratio of ginger, garlic and green Chinese onion is 1-3:0.5-4:0.1-1:2-5.
3. The method for preparing the fish can flavoring agent according to claim 1, wherein in the step (2), the weight ratio of pepper, star anise, cinnamon, bay leaves and rock candy is 1-2:0.1-0.3:0.1-0.2:0.1-0.3:0.2-0.8.
4. The method for preparing fish can flavoring agent as claimed in claim 1, wherein in step (3), the weight ratio of the total peanut oil usage to the raw materials prepared in step (1) and the raw materials prepared in step (2) is 9-12:4-6:1-3.
5. The method of preparing a fish can flavor according to claim 1, wherein in step (5), the following is used according to 1:6-8 weight to volume ratio, adding water to the chopped fresh Allium chinense, and heating to 42-55deg.C.
6. The method for preparing a fish can flavor according to claim 1, wherein in the step (5), the cellulase is added in an amount of: the weight ratio of enzyme to Allium chinense is 0.2-0.5:90-115; hydrolysis time: 30-40 minutes.
7. The method for preparing a fish can seasoning according to claim 1, wherein in the step (5), the pectase is added in the following amount: 0.2-0.4% of the weight of the Allium chinense; hydrolysis time: 20-30 minutes.
8. The method of preparing a fish can seasoning of claim 1, wherein in step (6), the weight ratio of (3) the cooled peanut oil, (4) the chopped orange peel, and (5) the powder of the Allium chinense hydrolysate to the edible salt is 5-7:0.2-0.4:0.05-0.45:0.1-0.4.
9. The use of the fish can flavor prepared by the preparation method of claim 1 for preparing a fishy smell removed food, wherein the food is a common food; the common food comprises salted products, dry products, canned products and cooked products which are processed by aquatic products.
10. The fish can flavoring agent prepared by the preparation method of claim 1 is applied to preparation of barbecue seasoning, hotpot seasoning, instant soup seasoning and cooking seasoning.
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