49results about How to "Solve the problem of fishy smell" patented technology

The invention discloses a method for fermenting fish sauce from acaudina molpadioides semper. The method comprises steps as follows: (1), the acaudina molpadioides semper, shrimp heads and oyster meat are pulped, salt is added in the pulping process, and fermentation is performed for 3-5 days; (2), protease is added for hydrolysis for 5-8 days; (3), by-products of aquatic product processing are mixed with soy leaven, salt is added and stirred, and mixed fermentation is performed for 40-50 days; (4), aspergillus oryzae strains are inoculated, fermentation is performed for 40-50 days, and a fermentation broth is obtained through filtration; (5), yeast is added to the fermentation broth in the step (4), and then the fermentation broth is stirred uniformly and fermented for 40-50 days; (6), the fermentation temperature is decreased to 20-25 DEG C, and the fermentation is performed for 3-4 months; (7), filtering, sterilization and filling are performed, and a finished product is obtained. On the basis of combination of a traditional fish sauce fermentation technology, the method is improved, a low-salt state is kept in the whole fermentation process, and the hard problem of fishiness in fish sauce preparation is solved. With the adoption of the method, the fermentation time is short, and the prepared fish sauce has unique flavor, abundant nutrition and a certain healthcare function.

The invention belongs to the field of technologies for processing aquatic products, and discloses a method for regulating and controlling flavor of prepared food with freshwater fish blocks and retaining the freshness of the prepared food. The method is characterized by comprising steps of 1), washing fresh integral herba schizonepetae, fresh integral perilla frutescens and fresh integral capsella bursa-pastoris and drying the fresh integral herba schizonepetae, the fresh integral perilla frutescens and the fresh integral capsella bursa-pastoris in the air; 2), extracting extract liquid; 3), carrying out freeze drying on herba schizonepetae, perilla frutescens and capsella bursa-pastoris leaves obtained at the step 1); 4), temporarily cultivating fresh and alive freshwater fish in circulating tap water or circulating aerated water before the fresh and alive freshwater fish is slaughtered; 5), slaughtering the fresh and alive freshwater fish; 6), fetching 2.0%-3.0% of salt, 2% of cooking wine, 10% of ginger, 0.5% of sugar and 30% of the extract liquid obtained at the step 2) according to the weights of the fish blocks obtained at the step 5); 7), preserving the fish blocks; 8), steaming the fish blocks by the aid of fresh or dry folium nelumbinis until the fish blocks are cooked by 70%; 9), packaging the fish blocks obtained at the step 8) by the aid of trays by means of filling nitrogen, individually packaging every 500 grams of the fish blocks, respectively arranging three seasoning sachets obtained at the step 3) in each package, carrying out irradiation sterilization treatment on the packages under the condition of absorbed dose of 5-10 kGy so as to obtain the prepared food with the freshwater fish blocks. The method has the advantage that fishy smell or peculiar smell of the prepared food with the freshwater fish blocks can be reduced or hidden by the aid of the method.

The invention discloses a fishy-free plant-based high-oil-carrying microcapsule powder and a preparation method thereof. The preparation method includes the steps of raw material preparation, water phase preparation, oil phase preparation, emulsion preparation, and spray drying. The raw materials are prepared according to Contains by weight: 60-80 parts of oil, 5-15 parts of vegetable protein, 5-20 parts of resistant dextrin, 1-3 parts of acidity regulator, 0-1 part of antioxidant, 0.1-1 part of stabilizer, anti-caking Dose 0.1–1.5 parts. The invention adopts the acidification and multi-step alkalization emulsification method to embed the oil, and through spray drying, the vegetable protein system oil microcapsule powder with no fishy smell, high oil load, high embedding rate and excellent stability is obtained.