Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for uniformly colorizing fish flesh

A kind of fish meat, uniform technology, applied in application, food preparation, food science and other directions, can solve the problems of long time and complicated operation, and achieve the effect of simple production process

Inactive Publication Date: 2013-01-02
天津天康源生物技术有限公司
View PDF4 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This injection method is not suitable for cases where only surface coloring is required (for example: when making smoked salmon, in order to compensate for the color lost due to smoking, only the surface needs to be dyed, and there is no need to dye the inside). Be applicable
In addition, this coloring method also requires a new production line, is complicated to operate, and takes longer than coloring

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for uniformly colorizing fish flesh
  • Method for uniformly colorizing fish flesh
  • Method for uniformly colorizing fish flesh

Examples

Experimental program
Comparison scheme
Effect test

experiment example 2

[0033] Experimental Case 2 Discussion on Pigments

[0034] Pigments other than annatto are used to color salmon flesh when gum ghatti or gum arabic is not used. The specific method is: in 400ml saturated salt water (35.9g / 100g water), add 5g granulated sugar and make it dissolve, then add various pigments as shown in Table 3 and stir to prepare the coloring solution. When the weight ratio of the coloring solution to the salmon meat is 4:1, soak the salmon meat in the coloring solution, soak for 40 hours at a refrigerated temperature of 5°C, and then evaluate whether there are spots or stains .

[0035]

[0036] Using beet red pigment, capsanthin, carotene, and curcumin to color the salmon meat in Experimental Cases 3-7, even if Indian resin or Arabic resin is not used, spots and stains will not occur, and the coloring will be uniform. However, in the coloring of the salmon flesh of Experimental Cases 1 and 2 using cochineal red pigment or monascus red pigment, spots and s...

experiment example 3

[0037] Experimental case 3 Coloring of salmon meat (2)

[0038]In Experimental Case 2, cochineal red pigment or monascus red pigment, which can generate spots and stains, is used to color salmon meat as in Experimental Case 1 and Implementation Case 3. The specific method is: dissolve granulated sugar in saturated saline, add Indian resin, and stir to dissolve. Thereafter, carmine and monascus red pigments were respectively added and stirred for 15 minutes. When the weight ratio of the solution to the salmon meat is 4:1, the salmon meat is soaked in the solution and soaked for 40 hours at a refrigeration temperature of 5° C. to color the salmon meat. (implementation case 5 uses cochineal red pigment, and implementation case 6 uses monascus red pigment). In the implementation case 5 and the implementation case 6, the salmon meat used cochineal red pigment and monascus red pigment, no spots and stains were formed, and the color was uniform.

experiment example 7

[0039] Experimental case 7 Coloring of salmon meat (3)

[0040] The addition of gum arabic in experimental case 1, implementation case 4 is increased to 5%, carries out the coloring experiment (implementation case 7) of the same salmon meat of experiment case 1, result: used annatto pigment, does not have The generation of blemishes and pigmentation, uniform coloring.

[0041] The fish meat is soaked in a solution containing one or more of annatto, cochineal and monascus red pigments, and at the same time, gum ghatti or gum arabic is added to the solution. Although this coloring process is simple, it provides uniformly colored fish flesh free from spots and stains.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for uniformly colorizing fish flesh. The method for uniformly colorizing fish flesh of the invention is realized by the following technical scheme which comprises the following steps: soaking fish flesh in an aqueous solution containing one or more than one of annatto pigment, cochineal pigment, and monascusred pigment, adding ghatti gum or gum acacia with a weight percent of 1.3-10% into the pigment aqueous solution. According to the invention, marine food products are soaked in a solution containing one or more than one of annatto pigment, cochineal pigment, and monascusred pigment, and the solution is added with ghatti gum or gum acacia; therefore, not only is the production process quite simple, but also no spots or color spots are generated, and the fish flesh is uniformly colorized.

Description

technical field [0001] The invention relates to the field of food processing dyeing, in particular to a method for evenly dyeing fish meat. Background technique [0002] In order to meet the needs of consumers, people try to dye various fish such as salmon. This dyeing method is to cut frozen autumn salmon fillets into thin slices of 7-13mm, soak the fish fillets with brine or seasoning solution containing coloring materials, so that the surface of the fish to the inside 4-6mm is evenly colored. Although this method of immersion coloring is recommended by people, when using relevant methods to dye fish meat, spots and stains still appear locally. Especially when annatto, cochineal, and monascus red pigments are used to dye fish flesh, there will be problems of spots and stains. But it does not appear when using synthetic colorants or other natural colorants. [0003] In view of related problems, the prior art adopts: injecting the pigment aqueous solution into the fish me...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/275A23L1/325A23L17/00
Inventor 郑慧英
Owner 天津天康源生物技术有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com