36results about How to "Suppress fishy smell" patented technology

The invention discloses a method for preparing fermented preserved meat by adopting grain fermentation liquor. The method for preparing the fermented preserved meat by adopting the grain fermentation liquor comprises the following steps of: cutting raw meat, preparing fermentation liquor, stirring materials, fermenting and drying. The method for preparing the fermented preserved meat by adopting the grain fermentation liquor has the advantages that pure natural fermentation liquor is combined with the traditional preserved meat processing technology, five-grain natural fermentation liquor is used for substituting a microbial starter culture, and a three-stage fermentation drying process is adopted, so that the aims of rapid fermentation and low cost are achieved, smells of fish and mutton can be effectively inhibited, and the obtained fermented preserved meat product maintains natural properties and also has a unique flavour.

The invention discloses a preparation method of tea-fragrance dried pork. The preparation method comprises the following steps: (1) performing beating and hammering treatment on pork; (2) performing fermentation treatment: mixing 100-150 parts by weight of pork after beating and hammering treatment with 50-100 parts by weight of fermentation liquor, and performing oxygen-free fermentation at the temperature of 4-7 DEG C for 12-20 h so as to obtain pork after fermentation treatment; (3) performing macerating and kneading treatment: putting the pork after fermentation treatment into green tea macerating liquor, performing pickling for 2-4 h, taking out the pickled pork, then applying a layer of green tea powder on the surface of the macerated pork, and then performing kneading at 2-5 DEG C for 45-60 min so as to obtain preprocessed pork; (4) performing baking treatment. According to the tea-fragrance dried pork prepared according to the preparation method disclosed by the invention, meat quality can be sufficiently softened, the elasticity of the meat quality can be maintained, the tea-fragrance dried pork contains rich tea fragrance, the tea-fragrance dried pork with completely new mouth feel can be brought for consumers, and the tea-fragrance dried pork is simple in technology and convenient to process and has broad market popularization prospects.

The invention belongs to the field of food processing, and discloses a frozen pre-deep-fried fish and shrimp type powder-coating food. The frozen pre-deep-fried fish and shrimp type powder-coating food comprises the following components in parts by weight: 50-60 parts of core materials, 2-6 parts of pre-coating powder, 15-25 parts of coating starch, 13-22 parts of bread crumbs and 2-4 parts of palm oil. The invention further discloses a preparation method of the frozen pre-deep-fried fish and shrimp type powder-coating food. According to the frozen pre-deep-fried fish and shrimp type powder-coating food and the preparation method disclosed by the invention, fish meat and shrimp meat are used as main raw materials for making the powder-coating deep-fried foods, and nutritive white meat protein is provided; besides, the compounding ratio of optimal water retention auxiliary materials of the core materials, the compounding ratio of flavor, and the type of outer-layer starch bran are improved, seasoning water retention slurry is mixed, bran is coated, after deep-frying is performed, freezing is performed, and packaging is performed so that the frozen pre-deep-fried fish and shrimp type powder-coating food which is good in appearance, good in mouth feel, good in tissue, good in flavor, capable of being subjected to microwave treatment and resistant to heat preservation can be obtained. The frozen pre-deep-fried fish and shrimp type powder-coating food can be heated from a frozen state through a commercial or household microwave oven, and then the heated frozen pre-deep-fried fish and shrimp type powder-coating food can be subjected to heat preservation in a hot cabinet for 2-4 hours for sale and supply.

The invention relates to ocean fish protein peptide and a preparation method thereof. The preparation method includes the following steps that (1) fresh ocean fish flesh is taken and rinsed with water to make fish paste through water addition; (2) ozone is injected into the fish paste for sterilization; (3) ginger juice and nutgall catechin are added into the fish paste, and then the mixture is subjected to enzymolysis to obtain enzymatic hydrolysate; (4) perlite is added into the enzymatic hydrolysate and stirred sufficiently, then filtering is performed, filtrate is taken to be subjected to centrifugal separation, and supernatant is taken to be subjected to follow-up concentrating and drying to obtain ocean fish protein peptide. By the utilization of the preparation method, substances of a stinking smell are effectively prevented from forming in the preparation process of the ocean fish protein peptide, the prepared ocean fish protein peptide product is stable in nature, will hardly generate the stinking smell in the storing process and is high in economic value, and the application field and range of the ocean fish protein peptide are expanded.

The invention discloses seafood dressing and a making method thereof. The seafood dressing comprises the following raw materials of 30-50 parts of ghost crabs, 10-20 parts of shrimps, 10-20 parts of fish, 8-12 parts of crabs, 4-5 parts of ginger, 2-4 parts of Baijiu, 2-4 parts of edible salt, 0.5-2 parts of crystal sugar, 8-12 parts of water, 0.2-0.3 part of an additive and 4-5 parts of fir wood charcoal, and in addition, the seafood dressing also comprises freshness enhancement condiments: 10-15 parts of kelp, 15-20 parts of laver and 4-6 parts of shiitake mushrooms, fruit condiments: 0.5-1 part of plums, 0.5-1 part of prunes and 1-1.5 parts of haws, and neutralization condiments: 1-2 parts of coffee beans, 1-2 parts of sweet-scented osmanthus and 2-3 parts of brown sugar. According to the seafood dressing and the making method thereof disclosed by the invention, the ghost crabs are used as a main material, the shrimps, the fish and the crabs are used as complementing materials, so that the primary taste of the ghost crabs is reserved, the palatable taste of the seafood dressing by adding the shrimps, the fish and the crabs can be increased, and the mouth feel of the seafood dressing is better than that of a conventional ghost crab sauce; and besides, the price of the seafood dressing by adding the shrimps, the fish and the crabs is lower than that with the equal quality, so that the interest cost of the dressing disclosed by the invention is also reduced.

The invention relates to the technical field of aquatic product processing, and provides a preparation method of a surimi product with high gel strength. The preparation method comprises the followingsteps of (1) preparing raw materials, wherein the high-gel surimi product is prepared from the following raw materials in parts by weight of 80 to 100 parts of miichthys miiuy, 10 to 15 parts of pork, 9 to 12 parts of starch, 10 to 15 parts of soybean milk, 2 to 4 parts of magnesium chloride, 1 to 3 parts of green onion, 1.2 to 1.8 parts of water chestnut, 2 to 4 parts of egg white, 0.3 to 0.6 part of white granulated sugar, 1 to 3 parts of edible salt, 0.1 to 0.3 part of monosodium glutamate, 0.05 to 0.1 part of acetylated distarch phosphate, 0.1 to 0.4 part of composite phosphate and 0.04 to 0.08 part of spices; (2) preparing surimi; (3) forming; (4) cooking; (5) quick-freezing and packaging. According to the method, the problem of insufficient gel strength of the surimi product in theprior art is solved, and the gel strength of the prepared surimi product reaches 600g. Cm or above.

The invention provides a biological fresh-keeping agent for marine fishes, and belongs to the technical field of preservation of aquatic products. The biological fresh-keeping agent for the marine fishes is prepared from the following raw materials in parts by weight: 10-20 parts of salmon skin gelatin, 5-10 parts of a plant extract, 3-7 parts of epsilon-polylysine, 5-12 parts of pyroligneous, 5-15 parts of modified vitamin E and 3-7 parts of tea polyphenol; and the modified vitamin E has a structure as shown in the formula I (please see the specification of the formula I). According to the biological fresh-keeping agent for the marine fishes, the preparation method and the using method are simple, raw materials are wide in sources, biodegradability is achieved, safety and reliability areachieved, good antibacterial and antioxidant properties are achieved, the elasticity and brittleness of marine fish products are improved, the shelf life of products under cold storage conditions is prolonged, and broad application prospects are achieved.

The invention relates to a preparation method of turnip, red date, cordyceps sinensis and fish healthcare soup. The preparation method comprises the following steps: cleaning fish, cutting fish into fish blocks, mincing the fish blocks into paste, adding rice juice and red date juice to partial fish blocks, sufficiently mixing, grinding into pulp by virtue of a colloid mill, boiling for 10 to 15 min, then cooling, adding cordyceps taishanensis seed liquid, and oscillating and fermenting in a light shielding manner; washing turnips, cutting the turnips into strips, sterilizing, adding salt, mixing with lactobacillus for fermenting, and obtaining fermented pickled turnip; immersing the rest fish blocks in a fish meat cordyceps sinensis fermented solution, then mixing with the fermented pickled turnip, pressurizing and fumigating, taking out the fish blocks and the fermented pickled turnip, adding water and red dates, decocting the rest fish meat cordyceps sinensis fermented solution, and obtaining the fish soup; and packing, cold storing or freezing. By adopting the fish meat paste as the base material and fermenting with cordyceps sinensis liquid and then by virtue of the fumigation and decoction of the fermented pickled turnip, the fish soup is delicious and thick in taste, removes the fishy odor of the cordyceps taishanensis, and is rich in active ingredients such as cordyceps sinensis polysaccharide, cordycepin, cordycepic acid, adenosine and the like and suitable for old people, pregnant women, delivery women, the weak and patients to eat.

The invention discloses an asparagus lettuce leaf fermented beef capable of clearing away heat and toxic material. The asparagus lettuce leaf fermented beef is prepared from the following raw materials in parts by weight: 1-3 parts of asparagus lettuce leaf, 1-2 parts of coix seed, 1-3 parts of mung bean, 1-3 parts of sophora flower, 1-2 parts of gold bead, 1-2 parts of benincasa peel, 3-4 parts of purslane, 3-4 parts of hericium erinaceus, 0.1-0.2 part of powder, 0.2-0.4 part of wine sauce, 3-5 parts of table salt, 0.1-0.5 part of small fennel granule, 0.1-0.5 part of caraway seed, 0.2-0.5 part of green tea powder, 15-35 parts of chitosan, 0.1-1 part of locust bean gum, 1-2 parts of gelatin, 0.1-0.2 part of rapeseed oil, 3-6 parts of beta-cyclodextrin, 0.03-0.05 part of citric acid and 400-500 parts of beef.

The invention relates to a preparation method of turnip, red date and caterpillar fungus duck health-care soup. The preparation method comprises the following steps: washing a duck and cutting to obtain a duck skeleton and duck meat; mincing one part of duck meat into meat paste; adding rice juice and red date juice, and mixing and milling by a colloid mill; after boiling, cooling; adding caterpillar fungus seeds and vibrating and fermenting without light; washing turnips and slitting; after sterilizing, adding salt; mixing lactic acid bacteria and fermenting to obtain fermented pickled turnips; putting the duck skeleton into duck meat and caterpillar fungus fermentation liquid, and mixing with the fermented pickled turnips; then pressurizing and fumigating; taking out the duck skeleton and the fermented pickled turnips; adding the residual duck meat, water, red dates and duck meat and caterpillar fungus fermentation liquid, and mixing and boiling to obtain duck soup; and packaging, refrigerating or freezing. According to the preparation method, the duck meat paste is used as a base material and caterpillar fungus liquid is added and is used for fermenting; then the duck meat paste is fumigated and boiled through the fermented pickled turnips so that the duck soup has rich umami and the odor generated by caterpillar fungus is inhibited; the soup contains a lot of active components including cordyceps polysaccharides, cordycepin, cordycepic acid, adenosine and the like; and the duck soup is suitable for old people, pregnant women, lying-in women, weak people and patients to eat.

The invention belongs to the technical field of preprocessing of auxiliary materials of quick-frozen concocted foods, and discloses deodorized auxiliary materials and an application thereof. Fresh onions are used for activating the flavor of frozen garlic through water bath of 30-36 DEG C, the onions and the frozen garlic are weighed according to the weight ratio of the onions to the frozen garlic being 1 to (0.5-10), then the weighed onions and the weighed frozen garlic are jointly crushed into paste under high-speed mechanical effects, and the paste is added to quick-frozen concocted food pulp according to the weight ratio of the paste to the quick-frozen concocted food pulp being 1-10%. The frozen garlic activated by the fresh onions is rich in flavor, and can effectively restrain the fishy smell of quick-frozen concocted surimi products and meat paste products; and besides, the usage and addition quantity of the fresh garlic can be reduced, and the cost can be reduced.

The invention discloses pickled fish flavor essential oil and a preparation method thereof. The pickled fish flavor essential oil is prepared from the following raw materials: vegetable oil, fish oil, zanthoxylum oil, scallion oil, a sour agent, black pepper oil, a rosemary extract with the mass concentration of 0.04 to 0.07 percent, 2-pentanol with the mass concentration of 0.05 to 0.15 percent, hexanal with the mass concentration of 0.5 to 0.15 percent, 2-nonanone with the mass concentration of 0.5 to 1.5 percent, 2, 5-dimethyl furan with the mass concentration of 0.5 to 1.5 percent, calcium chloride with the mass concentration of 0.15 to 0.25 percent, arteannuin with the mass concentration of 0.5 to 1.5 percent, anethole with the mass concentration of 0.5 to 1.5 percent, eugenol with the mass concentration of 0.5 to 1.5 percent, myrcene with the mass concentration of 0.5 to 1.5 percent and d-limonene with the mass concentration of 8 to 12 percent. By adopting the pickled fish flavor essential oil, the problems that a pickled fish seasoning has an unstable flavor, a fish meat deodorization effect is poor and the like are solved.