2010•Zhongguo tiaoweipinRequires access
Research on processing technology of natural Anchovy flavorful sauce with by-products of Anchovy by enzymatic hydrolysis.
Jing Zhang, Xiaojie Zheng, Xu Jing, Laihao Li, Changhu Xue
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Abstract
In this paper,the processing technology of natural Anchovy flavorful sauce that made from by-products of Anchovy was researched in order to exploit and utilize the by-products of Anchovy absolutely.The sauce was produced by concentration,enzymatic hydrolysis,concoction,sterilization,and the nutritional components were also analyzed.The results were as follows: enzyme concentration 0.5%,temperature 50 ℃,initial pH 8.0.The content of α-amino nitrogen in enzymatic hydrolysis liquid was 0.52 g/dL under above conditions.The enzymatic hydrolysis liquid had intense delicious flavor and was tasted very good,and may be used as flavor juice.