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Method for hiding bitter taste of foods by aid of rainbow trout

A technology for rainbow trout and food, applied in the field of eliminating bitterness in food, can solve the problems of high requirements for ultrafiltration membranes, limited industrial application and high manufacturing cost, and achieves the effects of simple process method, thorough removal of bitterness, and removal of bitterness

Inactive Publication Date: 2016-05-11
HARBIN INST OF TECH AT WEIHAI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This technology helps hide bad flavors from food without affecting its quality or taste too much. It involves adding some specific chemicals called rainbows trouts that can help remove any unpleasant odorings on their surface. By doing this it makes sure no harmful substances are added during processing while still giving them good texture when eaten properly.

Problems solved by technology

Technics described in previous chapters discuss how different types of chemical compounds called betaine may cause unpleasant odors when eaten over time due to their strong sweetness. These technical problem addressed by these inventions includes finding an effective way to reduce bad smells caused during cooked products like seafood without adding expensive ingredients.

Method used

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  • Method for hiding bitter taste of foods by aid of rainbow trout
  • Method for hiding bitter taste of foods by aid of rainbow trout
  • Method for hiding bitter taste of foods by aid of rainbow trout

Examples

Experimental program
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Effect test

Embodiment 1

[0017] A method for using rainbow trout to cover food bitterness, the steps are as follows:

[0018] Take 80-100ml of thawed cod fish bone soup, 100-200ml of rainbow trout fish bone soup, and 250ml of water into a small pot on the induction cooker at the same time. Stir constantly to prevent the fish meat from sticking to the bottom of the pot and affect the effect. Add an appropriate amount of salt and stir evenly. After tasting, it is found that the bitterness is obviously eliminated.

[0019] (the preparation method of rainbow trout fish bone soup and cod bone soup is that the ratio of fish bone and water is 1:1 of wet weight and mixed and then pulverized. The same below. All the fish bones involved in this patent are fish bones and still contain A small amount of fish meat, the wet weight ratio of fish meat to fish bone is not less than 0.5)

[0020]

Embodiment 2

[0022] A method for using rainbow trout to cover food bitterness, the steps are as follows:

[0023] Take 80-100ml of thawed salmon bone soup, about 100-200ml of rainbow trout fish bone soup, and 220ml of water into a small pot on the induction cooker at the same time. Stir continuously in the middle to prevent the fish meat from sticking to the bottom of the pot and affect the effect. Add an appropriate amount of salt and stir evenly. After tasting, it is found that the bitterness is obviously eliminated.

[0024] (The maha bone is made by mixing and pulverizing the fish bone and water at a ratio of 1:1)

[0025]

Embodiment 3

[0027] A method for using rainbow trout to cover food bitterness, the steps are as follows:

[0028] Take 80-100ml of bitter gourd juice, take 80-160ml of rainbow trout fish bone soup, and put 240ml of water into a small pot on the induction cooker at the same time. After boiling, switch to low heat and cook for 20min. During the boiling process, keep stirring to prevent the fish Sticking to the bottom of the pot affects the effect, add an appropriate amount of salt, stir evenly, and find that the bitterness is obviously eliminated after tasting. (Bitter melon juice is made by mixing and pulverizing bitter melon and water in a wet weight ratio of 1:1)

[0029]

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Abstract

The invention relates to a method for hiding bitter taste of foods by the aid of rainbow trout. The method includes selecting the foods with the bitter taste to be removed; adding quantitative rainbow trout bones into the foods; adding water into the rainbow trout and the foods with the bitter taste to be removed; heating and processing the foods, the rainbow trout bones and the water so as to hide the bitter taste of the foods. A wet weight proportion of the foods with the bitter taste to be removed to the rainbow trout bones is 1:R, and the R is larger than or equal to 1. The weight of the water is similar to the total wet weight of the rainbow trout and the foods with the bitter taste to be removed. The method has the advantages that the technological method is simple, the bitter taste can be thoroughly removed, and bitter taste of products with the bitter taste can be obviously removed.

Description

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Claims

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Application Information

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Owner HARBIN INST OF TECH AT WEIHAI
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