Study On The Preparation And Application Of The Hydrolyzate Of Freshwater Fish Head

Freshwater fish resources are abundant in our country. At present, the processing technology of freshwater fish and the application of by-products in our country are still at an initial stage. However, there is no report on the systematic study of the hydrolysis and process of fish head.Generally speaking, the freshwater fish head makes up about 30 percent of the body. There are plenty of protein , lecithin , EPA and DHA. In the crude fat, the content of EPA and DHA is respectively 6.37% and 7.29%. It has higher utilization value.This paper discusses the preparation and application of the hydrolyzate of freshwater fish head. The enzyme and the best conditions of Fish head hydrolysis are also studied. The nutrient components of the hydrolyzate are analyzed. The process and formula of the condition made by the hydrolysis of fish hesd are discussed.It can be expected to provide the thero and practice for the comprehensive utilization of the by-products.1. The study on the condition of the hydrolysis of freshwater fish shows: After steam cooking and hydrolyzing 4.5h with 0.3% papain and 0.1% flavor enzyme hydrolysis on the condtions that the rate between material and water is 2:1 (water: fish), PH 6.5, and 55～60℃in the temperature, the free amino acids can be achieved 3.0mg/mL ; After enzyme is eliminated by high temperature , the hydrolyzate with good flavour can be obtained. 2. The fishy smell and bitterness of Hydrolysis can be better dealt with by pretreating the raw materials (such as freezing or cooking), controlling the process of enzyme hydrolysis, using active carbon for filtering, dextrin embedding, and adding the perilla and sauces.3. The analysis of fish head hydrolysis shows: The hydrolysis efficiency of protein in fish head is higher, amino acids and trace elements are rich in the hydrolysis, and the content of calcium can reach 216mg/100g fish head, so the hydrolysis is excellent calcium source; And it contains zinc element (1.0554mg/100g fish head), iron element (0.7935 mg/100g fish head) and copper element (0.0743mg/100g fish head), so it has rich nutrition.4. Granular seasoning of fish head hydrolysis can be made by granulation dryer with hydrolysis of fish head as the essential material, adding various subsidiary material, then gaining scent by the Maillard reaction . The product has the characteristics of light yellow color and excellent fresh flavor.