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Seasoning base material prepared by use of by-product fish steak obtained through processing of freshwater fish, and preparation method and application thereof

A seasoning base material and by-product technology, which is applied in the field of producing compound seasoning by using the by-products of freshwater fish processing, can solve the problems of ineffective utilization of freshwater fish processing by-products, environmental pollution, waste of resources, etc., and achieve the removal of fishy smell , Reduce production cost, the effect of low production cost

Active Publication Date: 2015-03-18
DONGGUAN UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention does not solve the problems in the prior art that the by-products of freshwater fish processing cannot be effectively utilized, resulting in waste of resources and environmental pollution. It provides a seasoning base prepared by using the by-products of freshwater fish processing as raw materials. The compound seasoning prepared by the seasoning base enables high-value utilization of the by-products of freshwater fish processing and increases the added value of the product

Method used

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  • Seasoning base material prepared by use of by-product fish steak obtained through processing of freshwater fish, and preparation method and application thereof
  • Seasoning base material prepared by use of by-product fish steak obtained through processing of freshwater fish, and preparation method and application thereof
  • Seasoning base material prepared by use of by-product fish steak obtained through processing of freshwater fish, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Preparation of seasoning base:

[0029] a. Microbial fermentation treatment: take tilapia processing by-product fish fillet as raw material, thaw, clean, grind with a meat grinder, add pure water according to the mass ratio of raw material and water at 1:5, mix well, and extinguish at 121°C Bacteria for 20 minutes, after standing and cooling, inoculate Bacillus natto at 5% volume percentage for shaking table fermentation, fermentation temperature 37°C, fermentation time 36 hours, shaking table speed 180r / min, sterilization after fermentation, to obtain fermentation liquid.

[0030] b. Deodorization treatment: add 2wt% active dry yeast to the above fermentation liquid, ferment again, fermentation temperature 35°C, fermentation time 1h, after fermentation, sterilize, centrifuge for 20min, filter and take the supernatant fermentation liquid, which is liquid seasoning Binder.

[0031] c. Preparation of seasoning base material: Concentrate the above liquid seasoning base...

Embodiment 2

[0037] 1. Preparation of seasoning base:

[0038] a. Microbial fermentation treatment: take tilapia processing by-product fish fillet as raw material, thaw, clean, grind with a meat grinder, add pure water according to the mass ratio of raw material and water at 1:6, mix well, and extinguish at 121°C Bacteria for 20 minutes, after standing and cooling, inoculate Bacillus natto at 5% by volume for shaking table fermentation, the fermentation temperature is 37°C, the fermentation time is 36 hours, the shaking table speed is 200r / min, and the fermentation liquid is sterilized after the end of fermentation.

[0039] b. Deodorization treatment: add 1.5wt% active dry yeast to the above fermented liquid, and ferment again. The fermentation temperature is 35°C, and the fermentation time is 1.5h. Sterilize after fermentation, centrifuge for 20 minutes, filter to get the supernatant fermentation liquid, which is the liquid seasoning base material.

[0040] c. Preparation of seasoning ...

Embodiment 3

[0046] 1. Preparation of seasoning base:

[0047] a. Microbial fermentation treatment: take tilapia processing by-product fish fillet as raw material, thaw, clean, grind with a meat grinder, add pure water according to the mass ratio of raw material and water at 1:5, mix well, and extinguish at 121°C Bacteria for 20 minutes, after standing and cooling, inoculate Bacillus natto at 4% by volume for shaking table fermentation, the fermentation temperature is 37°C, the fermentation time is 38 hours, the shaking table speed is 180r / min, and the fermentation liquid is sterilized after the end of fermentation.

[0048] b. Deodorization treatment: add 1.5wt% active dry yeast to the above fermented liquid, ferment again, the fermentation temperature is 35°C, the fermentation time is 1.5h, after the fermentation is finished, sterilize, centrifuge for 20min, filter and take the supernatant fermented liquid, which is Liquid seasoning base.

[0049] c. Preparation of seasoning base material...

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Abstract

The invention discloses a method for preparing seasoning base material by use of by-product fish steak obtained through processing of freshwater fish. Bacillus natto and yeasts are used as fermented strains, and the steps of microbial fermentation, fishy smell removing, postprocessing of fermentation liquid and the like are carried out, so that the seasoning base material is prepared; the prepared seasoning base material is added with other auxiliary seasoners to prepare compound seasoning. According to the invention, the processing utilization rate of freshwater fish is improved, the high-valued utilization of freshwater fish processing byproducts is promoted, the method has positive influence on health development of freshwater fish industry and provides high-quality compound seasoning with rich nutrition and aromatic flavor for the seasoning market.

Description

technical field [0001] The invention relates to a processing technology for comprehensive utilization of freshwater fish processing by-product fish fillets, in particular to a method for producing compound seasoning by utilizing freshwater fish processing by-products. Background technique [0002] my country has a vast territory, abundant water resources, and many natural and geographical conditions suitable for the development of freshwater fishery. Therefore, our country has always occupied an important position in the world's freshwater fish farming and export trade. [0003] The main species of freshwater fish commonly farmed in my country include the traditionally farmed "four major carps" (herring, grass carp, silver carp and bighead carp), carp, crucian carp, and group-headed bream, as well as newly developed aquaculture species in recent years. Such as tilapia, Egyptian bearded catfish, largemouth catfish, white crucian carp and fine scale pomfret. At present, compar...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/23A23L27/24
CPCA23L5/28A23L27/00A23L27/24
Inventor 肖珊王际辉王波
Owner DONGGUAN UNIV OF TECH