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 provides a preparation method for instant oviductus ranae. The preparation method comprises the following steps of (1) removing impurities from the oviductus ranae to be used; (2) soaking the oviductus ranae completely, loading into a mould with 54 mm * 54 mm * 22 mm or 68 mm * 50 mm * 12 mm, then sending into a lyophilized bin, quick-freezing for 30-40 minutes at a temperature of from -30 DEG C to -38 DEG C, drying for 30-40 minutes in a vacuum environment with an absolute pressure of 1torr, at a temperature of 30-38 DEG C; (3) breaking the vacuum with clean and dry air or nitrogen after freezing and dying operations in the step (2) are finished, unloading materials after air pressure in the lyophilized bin balances with external atmospheric pressure, and storing. The oviductus ranae prepared by the method has more diversified nutritional structure, and is convenient for eating, carrying and storing.

The invention discloses a preservation method of fresh egg liquid. The method comprises the following steps: (1) carrying out pretreatment on raw material eggs: selecting the fresh raw material eggs,washing the surface of the eggshell with clean water and then carrying out air drying, carrying out ultraviolet sterilization on the raw material eggs in a working table, opening the eggshell, takingout the egg liquid and stirring evenly; (2) placing the egg liquid in a sterilization container, adding a compound preparation, stirring until the composite preparation is completely dissolved, and uniformly mixed; (3) sealing a egg liquid sample obtained in the step (2) in another sterilization container, carrying out pasteurization, and then immediately cooling the egg liquid sample to 0-4 DEG C; (4) aseptically filling to obtain the finished product, and storing at 0-4 DEG C. The preservation method provided by the invention enhances the protein solubility, emulsification activity and emulsion stability of the egg liquid as well as the foaming power and the foam stability and prolongs the shelf life of the egg liquid product while guaranteeing the sterilization effect by adding the compound preparation into the fresh egg liquid. The method is simple to operate and suitable for industrial production.

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 a fermented duck meat sausage processing method. The method comprises fermentation liquid preparation, preserving and deodorization, natural air drying and indoor low-temperature fermentation curing. The method can effectively prevent that duck meat is too fast dried because of rapid air drying so that a fermentation degree is low, realize good product flavor and taste, inhibit duck meat odor and prolong a product retention period.

The invention discloses a processing method of dried salted ducks through fermentation and air-drying. According to the method, inoculation liquid made from natural microorganisms through enrichment culture is adopted, and a three-stage technology of fermentation, air-drying and ripening is adopted, so that the defects that duck meat is too fast to dry and the fermentation is insufficient caused by that the duck meat is rapid to air-dry can be effectively overcome, the flavor of products is better, and the fishy taste of the duck meat can be restrained.

The invention discloses a production process for spicy, fresh, fragrant and sweet marinated duck necks. The production process comprises the following steps: raw material treatment, marinating material preparation, marinating, re-marinating and packaging. According to the invention, 21 kinds of natural perfume are carefully chosen and specifically comprise amomum villosum, rhizoma kaempferiae, flos caryophylli, angelica dahurica slices, star anise, cortex cinnamomi, tsaoko amomum fruits, bay leaves, lysimachia foenum-graecum, liquorice, pericarpium citri reticulatae, dried ginger, mint, galangal, lemongrass, fennel, cardamom, cumin, pepper, green prickleyash and red prickleyash. According to the invention, by adoption of a secret formula in third-generation inheritance, a traditional technology and a modern technology are combined; spiciness, freshness, fragrance and sweetness are integrated into a whole; a plurality of procedures are carried out for elaborate marinating; natural spices intrude into food materials; meat is tough and chewy and full of marinated fragrance; and the aftertaste is endless. The spicy, fresh, fragrant and sweet marinated duck necks are popular among vasteaters and are full of praise.

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 provides a marinated grouse and a processing method thereof. The marinated grouse is made of a grouse according to the steps of pickling, marinating and baking, wherein the adopted pickling materials, marinating materials and mixing materials are specific, so that the marinated grouse is rich in taste, full and round, and tastes smooth, tender, delicious and palatable. According to the processing method, the own taste of the grouse and the seasoning both blend into a harmonious whole; vacuum packing and high-temperature sterilization are adopted; the marinated grouse can be eaten as long as being taken out of a package.

The invention discloses ready-to-eat crucian carp soup powder. The ready-to-eat crucian carp soup powder consists of the following components in parts by weight of 30-80 parts of crucian carp enzymolysis fermentation liquor, 1-3 parts of glucose, 0.1-0.5 part of ginger powder, 0.1-0.5 part of white pepper powder, 0.1-0.5 part of scallion powder and 10-20 parts of maltodextrin. The crucian carp soup powder is mellow in palatable taste and free from fishy smell, has peculiar flavor of crucian carp soup, can be directly eaten in the catering field, can be added to dish and soup to be eaten, and is nutritive, healthy and convenient; the preparation method is simple and convenient to operate; and by-products of fish bones, fish heads, fish scales and the like can be fully utilized, the application value is increased, the added value is increased, and waste of resources is avoided.

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 a processing method of fermented air-dried salted duck. The method adopts the inoculum prepared by natural microorganisms through enrichment culture and the three-stage process of fermentation, air-drying and ripening, which can effectively avoid the duck meat caused by rapid air-drying. The defects of too fast drying and insufficient fermentation make the product have a better flavor and can suppress the fishy smell of duck meat.

The invention relates to a preparation method of health-care radish, red jujube and cordyceps militaris spare rib soup. The preparation method comprises the following steps of thoroughly cleaning spare ribs, and cutting a part of the cleaned spare ribs so as to obtain spare rib meat and bones; mincing the spare rib meat into minced meat, adding rice water and red jujube juice, performing grinding with a colloid mill to obtain pulp, boiling over the pulp, performing cooling, adding cordyceps militaris seed liquor, and performing vibrating fermentation away from light so as to obtain spare rib and cordyceps militaris fermentation liquor; thoroughly cleaning radishes, cutting the cleaned radishes into radish strips, performing sterilization, adding salt and mixed lactic acid bacteria, and performing fermentation so as to obtain fermented pickled radishes; cutting the spare ribs into spare rib strips, putting the spare rib strips into the spare rib and cordyceps militaris fermentation liquor for soaking, then mixing the spare rib and cordyceps militaris fermentation liquor in which the spare rib strips are soaked, with the fermented pickled radishes, performing pressurized fumigation and steaming, taking out the spare ribs and the fermented pickled radishes, adding the remaining spare ribs, water, the red jujubes and the spare rib and cordyceps militaris fermentation liquor, performing mixing, and performing decoction so as to obtain spare rib soup; and performing seasoning, performing packaging, and performing cold storage or freezing so as to obtain the health-care radish, red jujube and cordyceps militaris spare rib soup. According to the preparation method disclosed by the invention, the mashed spare rib meat is used as a base material, and the cordyceps militaris liquor is added for fermentation, so that the content of active components is high; then fumigation, steaming and decoction are performed through fermented pickled radishes, so that the spare rib soup is rich in palatable taste and free from fishy smell produced by cordyceps militaris; and the health-care radish, red jujube and cordyceps militaris spare rib soup is suitable for old people, pregnant women, lying-in women, weak people and patients to eat.

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 relates to a preparation method for a healthcare soup containing radish, red date, worm grass and quail. The method comprises the following steps: cleaning the quail, cutting and acquiring quail bone and quail meat; grinding a part of quail meat into muddy flesh, adding rice juice and red date juice, mixing colloid and grinding into pulp, boiling and then cooling, adding a worm grass seed solution, shocking under a light-shielding condition and fermenting; cleaning the radish, cutting into strips, sterilizing and then adding salt, and performing mixed lactobacillus fermentation, thereby acquiring fermented pickled radish; soaking the quail bone into the quail meat cordyceps militaris fermentation liquor, mixing with the fermented pickled radish, pressurizing and fumigating, taking out the quail bone and the fermented pickled radish, adding the remaining quail meat, water, red date and quail meat cordyceps militaris fermentation liquor, mixing and boiling, thereby acquiring a quail soup; and packaging, refrigerating or freezing, thereby acquiring the healthcare soup. According to the invention, the quail muddy flesh is used as a base stock, the cordyceps militaris fermentation liquor is added for fermenting and then the fermented pickled radish is used for fumigating and boiling, so that the quail soup has a strong flavor, the smell generated by cordyceps militaris is restrained and the quail soup is rich in active ingredients, such as, cordyceps polysaccharide, cordycepin and cordycepic acid. The healthcare soup provided by the invention is suitable for the aged, pregnant woman, puerpera and weakling.

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.

The invention discloses tomato tea-flavored digestion-helping beef seasoned with soy sauce. The tomato tea-flavored digestion-helping beef seasoned with soy sauce is prepared from the following raw materials in parts by weight: 400 to 600 parts of beef, 70 to 90 parts of fermented flour sauce, 30 to 50 parts of soy sauce, 4 to 5 parts of gingers, 1 to 2 parts of Chinese prickly ash, 1 to 2 parts of fructus crataegi, 1 to 2 parts of rye, 1 to 3 parts of millets, 1 to 3 parts of corns, 2 to 4 parts of polished glutinous rice, 0.1 to 0.2 part of fermented bean curd powder, 0.5 to 0.7 part of crushed black tea powder, 5 to 10 parts of chitosan, 0.1 to 1 part of sophora bean gum, 1 to 2 parts of gelatin, 0.1 to 0.2 part of rapeseed oil, 3 to 6 parts of beta-cyclodextrin, 0.03 to 0.05 part of citric acid, 1 to 3 parts of Mailangcai, 2 to 4 parts of liquorice root, 1 to 3 parts of fructus galangae, 3 to 5 parts of pickle water, 1 to 2 parts of lard oil and 3 to 5 parts of tomato peel residues.

The invention discloses a method for manufacturing fermented sausages with grain fermentation liquor. The method comprises the following steps of: mincing raw meat, preparing fermentation liquor, mixing stuffing, filling, fermenting and the like. According to the method, the purely natural fermentation liquor is combined with the traditional sausage processing technology, the natural fermentation liquor of five grains is used for replacing microorganism fermentation liquor, and a three-stage fermentation drying technology is adopted, so that the purposes of quick fermentation and low cost can be achieved, and the smell of fish and mutton can be effectively inhibited; therefore, the prepared product preserves natural property and unique flavor.