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Method for preparing fish flavor nutritional condiment

A fish and flavor technology, applied in the field of fish flavor nutritional condiments, can solve problems such as environmental pollution and resource waste, achieve the effects of compact and reasonable process, elimination of fishy and bitter taste, and easy industrial production

Active Publication Date: 2012-10-17
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the processing of tilapia fillets, leftovers such as fish heads, fish steaks, minced meat, and viscera, which account for 40% to 60% of the weight of the raw fish, will be produced, which are usually processed as feed or directly discarded, resulting in waste of resources. , causing environmental pollution

Method used

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  • Method for preparing fish flavor nutritional condiment
  • Method for preparing fish flavor nutritional condiment
  • Method for preparing fish flavor nutritional condiment

Examples

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Effect test

Embodiment 1

[0016] The invention relates to a method for preparing fish-flavored nutritious condiment using leftover fish steaks and minced meat produced during the processing of tilapia fillets as raw materials, which comprises the following steps:

[0017] (1) Raw material pretreatment: Take 20kg of fresh tilapia fish steaks and minced meat, grind them through a 5mm aperture meat grinder, and send them into an enzymatic hydrolysis tank as raw materials, add 60kg of water to fully mix to make a feed liquid, and heat the feed liquid to 60°C.

[0018] (2) Protease compound enzymolysis: Add 600U / g raw material flavor protease and 1500U / g raw material papain respectively, adjust the pH of the feed solution to 7.5, temperature 60°C, constant temperature enzymatic hydrolysis for 3 hours, boil for 5 minutes, and cool to 30°C;

[0019] (3) Maillard reaction: the enzymatic solution is filtered through a 40-mesh vibrating sieve and sent to the reactor, and 0.8kg of glucose, 0.4kg of xylose, 1.2kg...

Embodiment 2

[0023] The invention relates to a method for preparing fish-flavored nutritious condiment using leftover fish steaks and minced meat produced during the processing of tilapia fillets as raw materials, which comprises the following steps:

[0024] (1) Raw material pretreatment: Take 30kg of frozen tilapia fish steaks and minced meat, cut them into pieces, and then grind them with a 5mm aperture meat grinder as raw materials and send them to the enzymatic hydrolysis tank, add 30kg of water to fully mix them into ingredients liquid, and the temperature of the feed liquid was raised to 50°C.

[0025] (2) Protease compound enzymolysis: Add 400U / g raw material flavor protease and 1300U / g raw material papain respectively, adjust the pH of the feed solution to 6.5, temperature 50°C, constant temperature enzymatic hydrolysis for 6 hours, boil for 15 minutes, and cool to 50°C.

[0026] (3) Maillard reaction: the enzymatic solution is filtered through a 60-mesh vibrating sieve and sent t...

Embodiment 3

[0030] The invention relates to a method for preparing fish-flavored nutritious condiment by using leftover fish rafts produced during the processing of tilapia fillets as raw materials, which comprises the following steps:

[0031] (1) Raw material pretreatment: take 50kg of fresh tilapia fish fillet, grind it through a 5mm aperture meat grinder, and send it to an enzymatic hydrolysis tank as raw material, add 100kg of water to fully mix to make a feed liquid, and raise the temperature of the feed liquid to 55°C.

[0032] (2) Protease compound enzymolysis: add 500U / g raw material flavor protease and 1400U / g raw material papain respectively, adjust the pH of the feed solution to 7.0, temperature 55°C, constant temperature enzymolysis for 4.5hr, boil for 10min, cool to 40°C ;

[0033] (3) Maillard reaction: The enzymatic solution is filtered through a 40-mesh vibrating sieve and sent to the reactor, and 1.34kg of glucose, 0.66kg of xylose, 2kg of glutamic acid, 1.5kg of alanine...

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Abstract

The invention discloses a method for preparing fish flavor nutritional condiment. According to the method, the residual wastes fish fillet and ground meat generated in the Tilapia fillet producing process are used as the raw materials, then the raw materials are subjected to processes of pre-processing, protease composite enzyme solution, Maillard reaction, mixing, homogenizing, and spray drying, so as to obtain the fish flavor nutritional condiment. The protein in Tilapia fillet and ground meat are subjected to the protease composite enzyme solution, in order to generate small-molecular peptide and amino acid which are likely to digested and absorbed by human body; the Maillard reaction sweet process is used in order to remove fishy smell and bitter of enzyme resolution solution, so as to generate special fragrance and taste; the product is nutritional and delicious, can be directly used as a food condiment, and further can be used as the base material of other condiments.

Description

technical field [0001] The invention belongs to the field of deep processing of aquatic products, and in particular relates to a method for preparing fish-flavored nutritious condiments by processing leftover fish steaks and minced meat produced during the processing of tilapia fillets. Background technique [0002] Tilapia (Oreochromis niloticus), commonly known as African crucian carp, also known as white salmon, is a tropical and subtropical warm-water economic fish recommended by the Food and Agriculture Organization of the United Nations. At present, more than 100 countries and regions in the world produce tilapia, and the global annual output of tilapia is about 5 million tons. China is the world's largest tilapia aquaculture producer and exporter. In 2008, my country's tilapia production accounted for half of the world's total output, and the total output of tilapia in Guangdong, Guangxi, Hainan, and Fujian provinces accounted for 90% of the country's total output. Mo...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/327A23L27/20A23L17/20
Inventor 马英熊何健鄢庆枇操龙飞吴国宏
Owner JIMEI UNIV
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