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Preparation method of smoked flavor skipjack essence

A technology of smoked flavor and bonito essence, which is applied in the food field, can solve the problems of few processing methods, achieve the effects of good flavor, safety and quality, increase content and reduce content

Active Publication Date: 2015-01-14
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are not many domestic tuna deep processing methods, and even fewer can become best-selling products in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] (1) Thaw the frozen bonito raw material in running water until the central temperature is 0°C, remove the head, guts, and bone the fish after thawing to get the fish meat, wash the fish meat with clean water, chop finely, and obtain the fish meat raw material;

[0052] (2) Place 600g of fish raw material in the pickling liquid, the composition of the pickling liquid: salt 40g, D-sodium erythorbate 1.2g, sodium hexametaphosphate 4g, water 560g in the pickling liquid, pickle at 4°C for 3 Hour;

[0053] (3) Put the marinated fish into a heat pump drying box, and dry it with hot air at 65°C for 12 hours;

[0054] (4) After drying, put it into a smoking room, smoke at 60°C for 6 hours, and have a relative humidity of 30%RH; the smoke is smoked with wood, and the added wood is longan wood;

[0055] (5) After the smoked fish is cooled, it is pulverized into small grains with a pulverizer to obtain 200 g of product components, which are sealed for use;

[0056] (6) Take anoth...

Embodiment 2

[0068] (1) Thaw the frozen bonito raw material in running water until the center temperature is 5°C. After thawing, remove the head, remove the viscera, remove the fish bone to get the fish meat, wash the fish meat with clean water, and chop it finely to obtain the fish meat raw material;

[0069] (2) Put 600g of fish raw material in the pickling liquid, the composition of the pickling liquid is: 28g of salt, 0.5g of sodium D-isoascorbate, 9.4g of sodium hexametaphosphate, 560g of water, pickle at 4°C 5 hours;

[0070] (3) Put the marinated fish meat into a heat pump drying box, and dry it with hot air at 55°C for 8 hours;

[0071] (4) After drying, put it into a smoke chamber, smoke for 12 hours at 55°C, and have a relative humidity of 30%RH; the smoked wood is beech;

[0072] (5) After the smoked fish is cooled, it is pulverized into small grains with a pulverizer to obtain 200 g of product components, which are sealed for use;

[0073] (6) Take another 300g of fish raw ma...

Embodiment 3

[0085] (1) Thaw the frozen bonito raw material in running water until the central temperature is 0°C, remove the head, guts, and bone the fish after thawing to get the fish meat, wash the fish meat with clean water, chop finely, and obtain the fish meat raw material;

[0086] (2) Place 600g of fish raw material in the pickling liquid, the composition of the pickling liquid: salt 54g, D-sodium erythorbate 0.8g, sodium hexametaphosphate 4g, water 540g in the pickling liquid, pickle at 4°C for 6 Hour;

[0087] (3) Put the marinated fish into a heat pump drying box, and dry it with hot air at 70°C for 6 hours;

[0088] (4) After drying, put it into a smoke room, smoke at 55°C for 24 hours, and relative humidity 45%RH; smoke with wood, and the added wood is longan wood;

[0089] (5) After the smoked fish is cooled, it is pulverized into small grains with a pulverizer to obtain 200 g of product components, which are sealed for use;

[0090] (6) Take another 300g of fish raw materi...

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Abstract

The invention discloses a preparation method of smoked flavor skipjack essence. The preparation method is characterized by comprising the steps of salting the skipjack which is adopted as a raw material, then smoking the salted skipjack, compositely fermenting the skipjack by utilizing a mixed culture solution of a staphylococcus xylosus culture solution and a lactobacillus plantarum culture solution, enzymolyzing the skipjack in two steps by utilizing composite protease and flavor protease, then decoloring the skipjack, and drying the skipjack to obtain the smoked flavor skipjack essence. The skipjack essence product is delicious and thick in taste, mellow and durable in flavor, low in content of bioamine and good in safety and storage property.

Description

technical field [0001] This product belongs to the field of food technology, and specifically relates to a preparation method of low-histamine smoked flavor bonito essence. Background technique [0002] The strong demand of the catering industry is the driving force for the development of the condiment industry. With the wide application of high technology, new condiment products at home and abroad are gradually emerging. At the beginning of the last century, the first generation of umami flavor monosodium glutamate was produced by hydrolysis. After the mature process of microbial fermentation and market demand, the output of monosodium glutamate increased day by day. Later, people found that adding inosinic acid, guanylic acid, etc. Nucleotides can double its freshness, thus making the second-generation extra-fresh MSG, also known as strong MSG; the third-generation flavor-type umami seasoning is also added with extracts from poultry, meat, fungi, etc. and the bonito essen...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
CPCA23L27/10A23L27/24A23V2002/00A23V2200/046A23V2300/28
Inventor 丁玉庭周绪霞高莹
Owner ZHEJIANG UNIV OF TECH
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