Method for preparing delicate flavor agent using fresh water fish leftover bits and pieces

A technology for leftovers and umami agent, which is applied in the field of preparing umami agent by using leftovers of freshwater fish, can solve the problems of low utilization rate of scraps and pollute the environment, and achieves the effects of solving the low utilization rate and improving the recovery rate.

Inactive Publication Date: 2008-12-17
林明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a method for preparing freshwater fish leftovers, which not only solves the problems of low utilization rate of leftovers produced in the process of freshwater fish processing, and pollutes the environment after being discarded, but also improves the quality of leftovers. The recovery rate of protein and other nutrients in the process of material recovery

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of method that utilizes freshwater fish leftovers to prepare umami flavor agent, its steps are:

[0020] (1) Preparation of lactic acid bacteria liquid

[0021] According to the percentage by weight, the lactic acid bacteria powder and water are mixed to form a 3% lactic acid bacteria solution for use;

[0022] (2) Prepare leftovers mixed liquor

[0023] Freshwater fish scraps are used as raw materials, dried and pulverized to form pulverized matter, and the pulverized matter is mixed with water according to the weight percentage to prepare a scrap mixed solution with a concentration of 20% for use;

[0024] (3) Configuration of complex enzymes

[0025] Utilize alkaline protease and neutral protease to mix and configure compound enzyme, the configuration ratio of compound enzyme is alkaline protease: neutral protease=1: 1.5, compound enzyme is configured and ready to use;

[0026] (4) Use compound enzymes to enzymatically hydrolyze the leftovers mixture and us...

Embodiment 2

[0031] A kind of method that utilizes freshwater fish leftovers to prepare umami flavor agent, its steps are:

[0032] (1) Preparation of lactic acid bacteria liquid

[0033] According to the percentage by weight, the lactic acid bacteria powder and water are mixed to form a lactic acid bacteria liquid with a concentration of 5% for use;

[0034] (2) Prepare leftovers mixed liquor

[0035] The leftovers of freshwater fish are used as raw materials, and after beating treatment, a slurry is formed, and the slurry is mixed with water according to the weight percentage to form a mixed solution of leftovers with a concentration of 40% for use;

[0036] (3) Configuration of complex enzymes

[0037] Utilize alkaline protease and neutral protease to mix and configure compound enzyme, the configuration ratio of compound enzyme is alkaline protease: neutral protease=1: 2.5, and compound enzyme is configured and ready to use;

[0038] (4) Use compound enzymes to enzymatically hydrolyz...

Embodiment 3

[0043] A kind of method that utilizes freshwater fish leftovers to prepare umami flavor agent, its steps are:

[0044] (1) Preparation of lactic acid bacteria liquid

[0045] According to the percentage by weight, the lactic acid bacteria powder and water are mixed to form a lactic acid bacteria liquid with a concentration of 4% for use;

[0046] (2) Prepare leftovers mixed liquor

[0047] Freshwater fish scraps are used as raw materials, dried and pulverized to form crushed matter, and the crushed matter is mixed with water according to the weight percentage to form a scrap mixed solution with a concentration of 30% for use;

[0048] (3) Configuration of complex enzymes

[0049] Utilize alkaline protease and neutral protease to mix and configure compound enzyme, the configuration ratio of compound enzyme is alkaline protease: neutral protease=1: 2, compound enzyme is configured and ready to use;

[0050] (4) Use compound enzymes to enzymatically hydrolyze the leftovers mix...

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PUM

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Abstract

The invention relates to a method for preparing a flavor enhancer by utilizing waste of freshwater fish, the steps are as follows: (1) liquid of lactic acid bacteria is prepared; (2) mixed liquid of the waste is prepared; (3) compound enzyme is prepared; (4) the compound enzyme is utilized for enzymatically hydrolyzing the mixed liquid of the waste, and the liquid of the lactic acid bacteria is utilized for removing fishy odor; (5) the inactivation of the enzyme and the sterilization of hydrolyzed liquid are carried out; the method utilizes the waste which is produced during the pre-treatment process of the freshwater fish and adopts the compound enzyme method hydrolysis process for producing the seafood flavor enhancer, so the method can not only solve the low utilization rate of the waste which is produced during the processing of the freshwater fish and the environmental pollution problem after the abandoning, but also can improve the recycling rate of protein and other nutrients during the recycling process of the waste.

Description

technical field [0001] The invention relates to a food biotechnological processing method, in particular to a method for preparing umami flavoring agent by using leftovers of freshwater fish. Background technique [0002] my country is rich in freshwater fish resources. With the rapid development of freshwater fish processing industry in recent years, a large amount of processing waste (fish head, fish bone, fish tail and fish viscera, etc.) has been produced. Freshwater fish waste is rich in various amino acids, Protein, fat and a variety of trace elements are rich in calcium, zinc and iron and other nutrients needed for the growth and development of human bones, and also contain substances that the human body needs but cannot be synthesized by itself. If it cannot be recycled, it will cause serious waste of resources . [0003] At present, the processing method of domestic leftovers is to process them into fishmeal by pressing and drying. The protein yield is low and sever...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/325A23L27/10A23L17/00
Inventor 林明
Owner 林明
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