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Deodorized auxiliary materials and application thereof

A fishy auxiliary material and onion technology, which is applied in the field of quick-frozen prepared food auxiliary material preprocessing, can solve the problems of high cost, complicated operation, and unsuitability for industrial production, and achieve the effects of reducing the amount of additives used, suppressing fishy smell, and reducing costs

Active Publication Date: 2017-07-25
HENAN ANJOY FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Chinese patent CN103932165 A discloses a garlic sauce that enhances the flavor of fresh garlic and has no garlic odor. This method is only suitable for enhancing the flavor of fresh garlic and removes the odor of garlic. At the same time, the cost is high and the operation is complicated, so it is not suitable for industrialization. production, and the removed garlic odor is the main deodorizing ingredient
[0004] In summary, the existing garlic preprocessing technology cannot effectively solve the industrial bottleneck that frozen garlic is difficult to apply to quick-frozen prepared foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] This embodiment is a method for activating the flavor of dormant frozen garlic and its application in quick-frozen surimi products, including the following steps:

[0021] 1. Incubating Fresh Onions

[0022] Fresh onion peeling machine peeled, rinsed, sorted; 36 ℃ constant temperature water bath for 2 hours;

[0023] 2. Incubation of frozen garlic

[0024] Remove the stalks of frozen garlic, rinse and sort; 36°C constant temperature water bath for 3 hours;

[0025] 3. Dormant frozen garlic flavor activation

[0026] The hatched fresh onion and frozen garlic are fished out separately, drained, weighed according to a weight ratio of 1:1, and crushed together by high-speed machinery into a mud-like shape to obtain the fishy-removing auxiliary material.

[0027] 4. The application of dormant frozen garlic in quick-frozen prepared foods to remove fishy smell, the following are percentages by weight: 60% frozen surimi semi-thawed, chopped in the air for 5 minutes, 2.5% sal...

Embodiment 2

[0029] This embodiment is a method for activating the flavor of dormant frozen garlic and its application in quick-frozen minced meat products, including the following steps:

[0030] 1. Incubating Fresh Onions

[0031] Fresh onion peeling machine peeled, rinsed, sorted; 30 ℃ constant temperature water bath for 3 hours;

[0032] 2. Incubation of frozen garlic

[0033] Rinse and sort frozen garlic; 4 hours in a constant temperature water bath at 30°C;

[0034] 3. Activate dormant frozen garlic flavor substances

[0035] The hatched onion and frozen garlic are taken out and drained, weighed according to the weight ratio of 1:4, and chopped together at high speed in a chopping and mixing pot to obtain fishy-removing auxiliary materials.

[0036] 4. For the application of deodorization in quick-frozen prepared minced meat products, the following are percentages by weight: 70% pork leg meat is half-thawed, 4mm minced and then air-pulled for 15 minutes. For auxiliary materials, ...

Embodiment 3

[0038] This embodiment is a method for activating the flavor of dormant frozen garlic and its application in quick-frozen minced meat products, including the following steps:

[0039] 1. Incubating Fresh Onions

[0040] Fresh onion peeling machine peeled, rinsed, sorted; 30 ℃ constant temperature water bath for 3 hours;

[0041] 2. Incubation of frozen garlic

[0042] Rinse and sort frozen garlic; 4 hours in a constant temperature water bath at 30°C;

[0043] 3. Activate dormant frozen garlic flavor substances

[0044] The hatched onion and frozen garlic are taken out and drained separately, weighed according to the weight ratio of 1:0.5, and chopped together at high speed in a chopping and mixing pot to obtain fishy-removing auxiliary materials.

[0045] 4. For the application of removing fishy smell in quick-frozen prepared minced meat products, the following are weight percentages: 70% pork leg meat is semi-thawed, 4mm is minced and then ground for 15 minutes, 2.5% salt ...

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Abstract

The invention belongs to the technical field of preprocessing of auxiliary materials of quick-frozen concocted foods, and discloses deodorized auxiliary materials and an application thereof. Fresh onions are used for activating the flavor of frozen garlic through water bath of 30-36 DEG C, the onions and the frozen garlic are weighed according to the weight ratio of the onions to the frozen garlic being 1 to (0.5-10), then the weighed onions and the weighed frozen garlic are jointly crushed into paste under high-speed mechanical effects, and the paste is added to quick-frozen concocted food pulp according to the weight ratio of the paste to the quick-frozen concocted food pulp being 1-10%. The frozen garlic activated by the fresh onions is rich in flavor, and can effectively restrain the fishy smell of quick-frozen concocted surimi products and meat paste products; and besides, the usage and addition quantity of the fresh garlic can be reduced, and the cost can be reduced.

Description

technical field [0001] The invention belongs to the technical field of quick-frozen prepared food auxiliary materials preprocessing, and in particular relates to a frozen garlic auxiliary material for removing fishy smell and its application in quick-frozen prepared food for removing fishy smell. Background technique [0002] Quick-frozen prepared food is made of livestock and poultry meat and its products, aquatic products and their products, vegetable protein and its products, fruits and vegetables and their products, etc. ≤-18℃), prepackaged food stored, transported and sold at low temperature. However, the products processed from livestock and poultry meat and its products, aquatic products and their products, etc., have some fishy and foul smells in themselves, and some spices need to be added to cover and remove the fishy smell when seasoning. Garlic is a common deodorizing substance in quick-frozen prepared foods. However, fresh garlic is not convenient for transpor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L5/20
Inventor 黄建联郭秀瑾李俊涛王斯良段奇龙丁浩宸
Owner HENAN ANJOY FOOD CO LTD
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