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Pneumatophorus japonicns polypeptide function beverage and preparation process thereof

A functional beverage and a preparation technology, applied in the field of aquatic product processing, can solve problems such as poor taste, unbalanced nutrition, and fishy smell, and achieve the effects of preventing rancidity, balanced nutrition, and no fishy smell

Active Publication Date: 2013-12-25
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a mackerel polypeptide functional drink with reasonable formula, balanced nutrition and no fishy smell in order to solve the problems of unbalanced nutrition, bad taste and fishy smell of existing deep-processed mackerel products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] 1. Preparation of mackerel polypeptide extract

[0058] (1) Raw material pretreatment: select fresh mackerel or thawed mackerel in running water at 0°C, remove fish head, tail, fins and internal organs, keep mackerel fish gall integrity during the process, and prevent the bitter taste of bile from polluting mackerel raw materials;

[0059] (2) Thorn removal: cut the processed mackerel apart from the bone, remove the abdominal fish flesh, remove the abdominal spines, side spines and dirt of the mackerel, then wash with water and drain to obtain mackerel fillets;

[0060] (3) Peeling: Soak mackerel fillets in 90°C hot water for 10 seconds, then scrape off the skin and subcutaneous fat;

[0061] (4) Degreasing: Put the peeled mackerel fillets in 2% NaCO 3 The degreasing treatment was carried out in the solution for 2h, and the mackerel fillets and the NaCO 3 The mass ratio of the solution is 1:10, the temperature of the degreasing treatment is 8°C, and it is turned every...

Embodiment 2

[0079] 1. Preparation of mackerel polypeptide extract

[0080] (1) Raw material pretreatment: select fresh mackerel or thawed mackerel in running water at 4°C, remove fish head, tail, fins and internal organs, keep mackerel gall integrity during the process, and prevent the bitter taste of bile from polluting mackerel raw materials;

[0081] (2) Thorn removal: Cut the pretreated mackerel apart from the bone, remove the abdominal fish meat, remove the abdominal spines, side spines and dirt of the mackerel, then wash with water and drain to obtain mackerel fillets;

[0082] (3) Peeling: Soak mackerel fillets in 95°C hot water for 6 seconds, then scrape off the skin and subcutaneous fat;

[0083] (4) Degreasing: Put the peeled mackerel fillets in 3% NaCO 3 The degreasing treatment was carried out in the solution for 1h, and the mackerel fillets and the NaCO 3 The mass ratio of the solution is 1:6, the temperature of the degreasing treatment is 4°C, and it is stirred every 15 mi...

Embodiment 3

[0101] 1. Preparation of mackerel polypeptide extract

[0102] (1) Raw material pretreatment: select fresh mackerel or thawed mackerel in running water at 2°C, remove fish head, tail, fins and internal organs, keep the integrity of mackerel gall during processing, and prevent the bitter taste of bile from polluting mackerel raw materials;

[0103] (2) Thorn removal: Cut the pretreated mackerel apart from the bone, remove the abdominal fish meat, remove the abdominal spines, side spines and dirt of the mackerel, then wash with water and drain to obtain mackerel fillets;

[0104] (3) Peeling: Soak mackerel fillets in hot water at 92°C for 8 seconds, then scrape off the skin and subcutaneous fat;

[0105] (4) Degreasing: Put the peeled mackerel fillets in 2.5% NaCO 3 The degreasing treatment was carried out in the solution for 1.5h, and the mackerel fillets and the NaCO 3 The mass ratio of the solution is 1:8, the temperature of the degreasing treatment is 6°C, and it is stirre...

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PUM

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Abstract

The present invention relates to the technical field of food science, and provides a pneumatophorus japonicns polypeptide function beverage and a preparation process thereof. The pneumatophorus japonicns polypeptide function beverage comprises the following components, by weight, 32-65% of a pneumatophorus japonicns polypeptide extraction liquid, 32-65% of a plant extraction liquid, 1-3% of a sweetening agent, 0.1-0.2% of taurine, and 0.2-0.4% of composite vitamin. The pneumatophorus japonicns polypeptide function beverage has characteristics of reasonable formula, rich nutrients required by human body, rich nutrition, no fishy odor, delicious and good taste, and fast digestion and absorption, and can meet requirements of different populations. The preparation method has characteristics of simple operation and low processing cost, wherein pneumatophorus japonicns is not easily deteriorated during a production process, and the prepared pneumatophorus japonicns polypeptide extraction liquid has stable and reliable quality.

Description

technical field [0001] The invention relates to a mackerel polypeptide functional beverage and a preparation process thereof, belonging to the technical field of aquatic product processing. Background technique [0002] Mackerel, perciformes, scombroids, genus mackerel, distributed in the western North Pacific Ocean, is one of the main economic fishes in the western North Pacific Ocean. This kind of fish has wide distribution, fast growth and high yield. [0003] The nutritional value of mackerel is very high, and it is a kind of edible fish that is loved by the masses. According to measurements, every 100 grams of fresh edible part of mackerel contains 21.4 grams of protein, 7.4 grams of fat, 20 mg of calcium, 226 mg of phosphorus, 2.0 mg of iron, 0.03 mg of thiamine, 0.29 mg of riboflavin, and 9.7 mg of niacin; In addition to fresh food, it can also be frozen, pickled, smoked, and processed into canned tomato sweat fish and spiced fish, etc.; due to the high body fat and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/327A23L17/20
Inventor 付万冬廖妙飞周宇芳杨会成钟明杰
Owner ZHEJIANG MARINE DEV RES INST
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