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Seafood flavor agent for cats and preparation method thereof

A technology of flavoring agent and seafood, applied in application, animal feed, animal feed, etc., can solve the problems of waste, low utilization of deep processing, etc., and achieve the effect of improving utilization rate

Active Publication Date: 2014-12-10
成都大帝汉克生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The preparation of seafood flavor products in the prior art has related technical reports, but the raw materials used are mainly limited to the edible parts of seafood such as fish and shrimp, and the deep processing and utilization of leftovers and wastes of seafood such as fish and shrimp The leftovers of fish, shrimp and other seafood and their wastes contain a lot of protein, fat, calcium and other substances, and discarding these wastes will cause a lot of waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0018] The preparation steps of above-mentioned flavoring agent are:

[0019] (1) After the sea fish and its wastes are colloidally ground, use 0.1% alkaline protease and 0.2% flavor protease according to their mass, enzymolyze them at 55°C for 3-3.5h, then raise the temperature to 100°C to inactivate the enzymes for 30-45min. Obtain enzymatic solution;

[0020] ⑵, 80%-90% by weight of enzymatic solution, 3%-5% xylose, 3%-5% arabinose, 1%-2% L-cysteine, 3%-5% yeast extract The extract, 1%-2% thiamine, 1%-3% alanine, 1%-3% methionine are used as raw materials and reacted at 95°C for 1.5-2h, and the seafood reactant is obtained after cooling;

[0021] ⑶. Add the seafood reactants into the stainless steel container first, then add the rest of the aroma raw materials, and then stir well to complete the preparation.

[0022] The flavoring agent provided by the present invention is obtained by enzymatically hydrolyzing sea fish and its waste, adding reducing sugar to carry out Mai...

Embodiment 1

[0025] Seafood reactants 30%, dimethyl sulfide 1%, tetrahydropyrrole 0.7%, phenethylamine 1%, thiothiazole 0.2%, 3-methylthiopropanal 0.1%, trimethylamine 0.5%, 2-methyl Pyrazine 0.2%, ethyl palmitate 0.3%, isoamylamine 3%, 3-methyl-3-furanthiol 3%, salad oil 60%.

[0026] The preparation technology of above-mentioned flavoring agent is:

[0027] (1) After the sea fish and its wastes are colloidally ground, use 0.1% alkaline protease and 0.2% flavor protease according to their mass, enzymolyze at 55°C for 3-3.5h, then raise the temperature to 100°C to inactivate the enzyme for 30min to obtain the enzyme Solution;

[0028] ⑵, 85% by weight of the enzymatic solution, 3% xylose, 5% arabinose, 1% L-cysteine, 3% yeast extract, 1% thiamine, 1% alanine, 1% methionine as raw material, react at 95°C for 1.5-2h, and get seafood reactant after cooling;

[0029] ⑶. Add the seafood reactants into the stainless steel container first, then add the rest of the aroma raw materials, and then...

Embodiment 2

[0034] Seafood reactant 45%, dimethyl sulfide 2%, tetrahydropyrrole 1%, phenethylamine 1.5%, thiothiazole 0.3%, 3-methylthiopropionaldehyde 0.2%, trimethylamine 0.7%, 2-methyl Pyrazine 0.3%, ethyl palmitate 1%, isoamylamine 1%, 3-methyl-3-furanthiol 2%, salad oil 45%.

[0035] The preparation technology of above-mentioned flavoring agent is:

[0036] (1) After the sea fish and its wastes are colloidally ground, use 0.1% alkaline protease and 0.2% flavor protease according to their mass, enzymolyze at 55°C for 3-3.5h, then heat up to 100°C to inactivate the enzyme for 35min to obtain the enzyme Solution;

[0037] ⑵, 85% by weight of enzymatic solution, 3% xylose, 3% arabinose, 1% L-cysteine, 3% yeast extract, 1% thiamine, 2% alanine, 2% methionine as raw material, react at 95°C for 1.5-2h, and get seafood reactant after cooling;

[0038] ⑶. Add the seafood reactants into the stainless steel container first, then add the rest of the aroma raw materials, and then stir well to ...

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PUM

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Abstract

The invention discloses a seafood flavor agent for cats and a preparation method of the seafood flavor agent for the cats. The seafood flavor agent comprises the following raw materials: 30%-60% of a seafood reactant, 1%-5% of dimethyl sulfide, 0.1%-2% of pyrrolidine, 1%-3% of phenethylamine, 0.2%-1% of sulfurol, 0.1%-0.5% of 3-methylthiopropanal, 0.2%-1% of trimethylamine, 0.2%-0.5% of 2-methylpyrazine, 0.1%-2% of hexadecanoic acid ethyl ester, 0.5%-3% of isoamylamine, 1%-3% of 3-methyl-3-furanthiol, and 20%-70% of salad oil. The preparation method of the seafood flavor agent comprises the following steps: after sea-fishes and wastes of the sea-fishes are milled by a colloid, adding protease, carrying out enzymolysis at a temperature of 55 DEG C for 3 to 3.5 hours, then rising the temperature to be 100 DEG C, and inactivating enzyme for 30 to 40 minutes to obtain an enzymatic hydrolysate, and then taking the following ingredients as raw materials in percentage by weight: 85% of the enzymatic hydrolysate, 3%-5% of xylose, 3%-5% of arabinose, 1%-2% of L-cysteamine acid, 3%-5% of yeast extract, 1%-2% of thiamine, 1%-3% of alanine and 1%-3% of methionine, and reacting for 1.5 to 2 hours at the temperature of 95 DEG C, adding remaining fragrance raw materials after cooling, and stirring uniformly to prepare the seafood flavor agent. According to the seafood flavor agent provided by the invention, the fragrance is strong and stable, and the product has stable fragrance and does not go bad under the condition of sealed packaging, thereby being easily stored.

Description

technical field [0001] The invention relates to the technical field of spice preparation, in particular to a seafood-flavored flavoring agent for cats and a preparation method thereof. Background technique [0002] Pets have a sensitive sense of smell, and a large number of research facts have shown that adding food attractants to pet food can greatly increase the pet's interest in eating. Pet cats like to eat seafood flavor, and pet cat food with seafood flavor can obviously increase the eating interest of pet cats. By adding seafood flavor pet flavoring agent in cat food, it not only increases the palatability of pet food, but also removes the The peculiar smell makes pet food become a delicious delicacy that pets love. [0003] The preparation of seafood flavor products in the prior art has related technical reports, but the raw materials used are mainly limited to the edible parts of seafood such as fish and shrimp, and the deep processing and utilization of leftovers a...

Claims

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Application Information

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IPC IPC(8): A23K1/18A23K1/16A23K1/10
Inventor 孔凌刘超李松柏罗春发
Owner 成都大帝汉克生物科技有限公司
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