Fishy smell removing liquid and surimi fishy smell removing method by using the fishy smell removing liquid

A technology for deodorization and surimi, which is applied in the preservation of meat/fish with chemicals, application, and preservation of food ingredients as antimicrobial agents, which can solve the problems of poor controllability of microbial fermentation methods, food safety problems, and poor deodorization effect. Obvious and other problems, to achieve the effect of obvious deodorization effect, low price, simple and controllable operation

Inactive Publication Date: 2016-08-24
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The deodorization effect of the physical method is not obvious, and it is not easy to separate from the raw materials; the acid-base method in the chemical method is easy to cause chemical residues, and there are food safety problems; the controllability of the microbial fermentation method is relatively poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) The whole herb of sage was dried and crushed. Take 10 g of sage powder, add 100 g of water to soak for 40 min, then start heating to 90 °C for 2 h and then filter. For the second time, add 50 g of water and heat to 90 °C for 2 h, then filter. For the third time, add 30 g of water and heat to 90 °C for 2 h, then filter. The three filtrates were combined and then spray-dried to obtain the sage extract.

[0022] (2) The extraction process of grape seed extract and oregano extract is the same as that of sage extract.

[0023] (3) Weigh 0.1 g of sage extract, 0.02 g of grape seed extract, and 0.1 g of oregano extract, and dilute to 200 mL with deionized water to obtain deodorizing liquid.

[0024] (4) Fresh octopus is gutted, headed, scaled, washed, meat-picked, minced, and rinsed with water (the ratio of fish meat to water is 1:3, the water temperature is 4°C, stirred slowly for 5 minutes, and allowed to stand for 10 minutes. Use gauze to filter out the rinsing liqui...

Embodiment 2

[0028] (1) The whole herb of sage was dried and crushed. Take 10 g of sage powder, add 100 g of water to soak for 40 min, then start heating at 90 °C for 2 h and then filter. For the second time, add 50 g of water and heat at 90 °C for 2 h, then filter. For the third time, add 30 g of water and heat at 90 °C for 2 h, then filter. The three filtrates were combined and then spray-dried to obtain the sage extract.

[0029] (2) The extraction process of grape seed extract and oregano extract is the same as that of sage extract.

[0030] (3) Weigh 0.6 g of sage extract, 0.15 g of grape seed extract, and 0.6 g of oregano extract, and dilute to 300 mL with deionized water to obtain the deodorizing solution.

[0031] (4) Fresh octopus is gutted, headed, scaled, washed, meat-picked, minced, and rinsed with water (the ratio of fish meat to water is 1:3, the water temperature is 4°C, stirred slowly for 5 minutes, and allowed to stand for 10 minutes. Use gauze to filter out the rinsing...

Embodiment 3

[0035] (1) The whole herb of sage was dried and crushed. Take 10 g of sage powder, add 100 g of water to soak for 40 min, then start heating at 90 °C for 2 h and then filter. For the second time, add 50 g of water and heat at 90 °C for 2 h, then filter. For the third time, add 30 g of water and heat at 90 °C for 2 h, then filter. The three filtrates were combined and then spray-dried to obtain the sage extract.

[0036] (2) The extraction process of grape seed extract and oregano extract is the same as that of sage extract.

[0037] (3) Weigh 0.3 g of sage extract, 0.09 g of grape seed extract, and 0.3 g of oregano extract, and dilute to 300 mL with deionized water to obtain the deodorizing preservative.

[0038] (4) Fresh silver carp should be viscerally removed, head removed, scale removed, washed, meat harvested, minced, and rinsed with water (the ratio of fish meat to water is 1:3, the water temperature is 4°C, stirred slowly for 5 minutes, and allowed to stand for 10 mi...

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PUM

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Abstract

The present invention relates to the field of aquatic product processing and particularly to fishy smell removing liquid and a surimi fishy smell removing method by using the fishy smell removing liquid. The fishy smell removing liquid comprises the following components in mass fraction: 0.05-0.2% of sage extract, 0.01-0.05% of grape seed extract, 0.05-0.2% of origanum vulgare extract, and the balance being water. The fishy smell removing liquid can remove the fishy smell of surimi, improve the edible quality of the surimi products, and at the same time extend the shelf life of the surimi products.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a deodorizing liquid and a method for deodorizing fish surimi. Background technique [0002] Aquatic products have the characteristics of rich nutrition, delicious taste, high protein, low fat, and balanced nutrition, and have become an indispensable part of modern reasonable dietary structure. Surimi processing is an important way of deep processing of aquatic products. The surimi product is made by adding salt, starch, etc. to the surimi to form a viscous fish paste, which is then shaped and heated to become an elastic gel. Such products include fish balls, fish cakes, fish sausages, fish rolls, etc. These surimi products are convenient to eat, have high nutritional value and good taste, and are very popular among consumers. Since the processing raw materials of surimi products are not limited by the size and type of fish, it provides a way out for the comprehensive...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L17/00A23B4/20
CPCA23B4/20A23V2002/00A23V2200/02A23V2200/10A23V2200/16A23V2250/21A23V2250/21166
Inventor 茅林春任兴晨
Owner ZHEJIANG UNIV
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