Fish liver sauce and processing method thereof

A processing method and technology for cod liver paste, applied in food ingredients as taste improver, food preparation, food science and other directions, can solve problems such as insufficient utilization and waste of cod liver, achieve low cholesterol content, unique sauce flavor and nutritional value high effect

Active Publication Date: 2014-07-16
淮安叶清源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The first object of the present invention is to provide a cod liver sauce to solve the current problem of underutilization and serious waste of cod liver, and at the same time provide people with a sauce with high nutritional value and unique sauce flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take fresh and healthy herring liver and wash it. Soak the washed cod liver in deodorizing agent for 45 minutes to remove the fishy smell. According to the fresh weight of cod liver, the deodorizing agent contains 12% salt, 10% vinegar, 4% paste pepper powder, 3% bay leaf, 20% raw tomato juice, 4% rice wine, and the rest is water. After removing fishy smell, take out cod liver homogenate to obtain cod liver homogenate, add 15% soy protein isolate powder and 0.08% flavor protease with an activity of 20000U / g to the cod liver homogenate, hydrolyze at 45°C for 30 minutes, heat to make Flavor protease is denatured and inactivated, homogeneous. Based on the fresh weight of cod liver, 1.5% xylose, glucose and 1% histidine were added to cod liver homogenate, the pH was adjusted to 7, and the Maillard reaction was carried out by heating at 80°C for 50 minutes. After the reaction, add 1% of white sugar, 1.5% of salt, 0.03% of monosodium glutamate, 2% of rice wine, and 3% of co...

Embodiment 2

[0019] Take fresh and healthy herring liver and wash it. Soak the washed cod liver in deodorizing agent for 120 minutes to remove the fishy smell. According to the fresh weight of cod liver, the deodorizing agent contains 5% salt, 4% vinegar, 1% paste pepper powder, 1.5% bay leaf, 8% raw tomato juice, 2% rice wine, and the rest is water. After removing fishy smell, take out cod liver homogenate to obtain cod liver homogenate, add 8% soy protein isolate powder and 0.04% flavor protease with an activity of 20000U / g to the cod liver homogenate, hydrolyze at 55°C for 60 minutes, heat to make Flavor protease is denatured and inactivated, homogeneous. Based on the fresh weight of cod liver, add 4% xylose and glucose, 2% histidine to cod liver homogenate, adjust the pH to 8, and heat at 120°C for 30 minutes to carry out Maillard reaction. The ratio of xylose and glucose is 1:3. After the reaction, 3% of white sugar, 4% of salt, 0.03% of monosodium glutamate, 2% of rice wine and 5%...

Embodiment 3

[0021] Take fresh and healthy herring liver and wash it. Soak the washed cod liver in deodorizing agent for 80 minutes to remove the fishy smell. According to the fresh weight of cod liver, the deodorizing agent includes 7% salt, 7% vinegar, 2.5% paste pepper powder, 2% bay leaf, 15% raw tomato juice, 3% rice wine, and the rest is water. After removing fishy smell, take out cod liver homogenate to obtain cod liver homogenate, add 10% soy protein isolate powder and 0.06% flavor protease with an activity of 20000U / g to the cod liver homogenate, hydrolyze at 50°C for 45 minutes, heat to make Flavor protease is denatured and inactivated, homogeneous. Based on the fresh weight of cod liver, 3% xylose, glucose and 1.5% histidine were added to cod liver homogenate, the pH was adjusted to 7.5, and the Maillard reaction was carried out by heating at 100°C for 40 minutes. The ratio of xylose and glucose is 1:2.5. After the reaction, 2% of white sugar, 3% of salt, 0.03% of monosodium ...

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PUM

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Abstract

The invention belongs to the food processing field, specifically relates to a fish liver sauce and a processing method of the fish liver sauce, aims at solving a problem that the existing fish liver waste is severe as the existing fish liver is insufficiently utilized, and provides a sauce which is high in nutritive value for people. The fish liver sauce comprises processes of deodorizing, flavor enhancing and seasoning, wherein the deodorizing is soaking for 45-120 minutes in a deodorizing agent, and flavor enhancing is enhancing flavor by virtue of Maillard reaction. In terms of fresh weight of the fish liver, the deodorizing agent consists of 5%-12% of salt, 4%-10% of vinegar, 1%-4% of pepper powder, 1.5%-3% of bay leaf, 8%-20% of raw tomato juice, 2%-4% of yellow rice and the balance of water. The fish liver sauce disclosed by the invention is high in nutritive value, contains abundant unsaturated fatty acid, especially EPA (timnodonic acid) and DHA (dihexyl adipate), and is low in cholesterol content; and the prepared fish liver sauce has no fishlike smell, and also is unique in sauce flavor.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to cod liver paste and a processing method thereof. Background technique [0002] In modern life, people spend more and more time using electronic products such as mobile phones, computers, and TVs. The time spent on eyes has increased significantly compared with the past, and outdoor activities have decreased significantly. This has led to more and more eye diseases in adults, such as dry eyes, decreased vision, It is easy to have visual fatigue, etc., and the incidence of myopia in children is also increasing. Fish liver, like other animal livers, contains high fat-soluble vitamins such as vitamin A and vitamin D, as well as micronutrients such as iron and zinc that Chinese residents are likely to lack. Regular consumption can improve eyesight and prevent malnutrition caused by iron deficiency or zinc deficiency in Chinese residents, especially Chinese children, such as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/325A23L1/015A23L27/60A23L5/20A23L17/00
CPCA23L5/27A23L17/00A23L27/60A23V2002/00A23V2200/16
Inventor 王黎明
Owner 淮安叶清源食品有限公司
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