Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Matcha-flavored fish scale jelly rich in carp fish scale collagen and making method of matcha-flavored fish scale jelly

The technology of fish scale collagen and production method is applied in the field of matcha-flavored fish scale jelly rich in carp fish scale collagen and its production, which can solve the problems of fish bones and visceral fish scales that are less effectively used and discarded, and achieve easy decomposition and increase the added value. Value, the effect of improving the taste

Inactive Publication Date: 2017-08-22
DALIAN NATIONALITIES UNIVERSITY
View PDF20 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, carp is mostly limited to the muscle part, and is often eaten directly or processed into food using carp meat, such as carp balls, carp tofu, canned carp, carp intestines, etc., while fish bones, viscera, and especially fish scales are seldom used effectively. Some are thrown away as waste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Matcha-flavored fish scale jelly rich in carp fish scale collagen and making method of matcha-flavored fish scale jelly
  • Matcha-flavored fish scale jelly rich in carp fish scale collagen and making method of matcha-flavored fish scale jelly
  • Matcha-flavored fish scale jelly rich in carp fish scale collagen and making method of matcha-flavored fish scale jelly

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) 100g carp scales are cleaned;

[0019] (2) Carp scale pretreatment: add 200g of water, 2g of sodium chloride and 0.2g of citric acid to soak for 15min;

[0020] (3) Enzymolysis treatment: add the pretreated carp scales to 200g of water, add 0.5g of alkaline protease and enzymolyze it in a water bath at 50°C for 40 minutes, heat and stir to remove the black color, and clean it;

[0021] (4) Soak the enzymatically treated carp scales with 200g of water, 1g of sodium chloride and 0.6g of matcha powder for 15min, wash 3 times and drain;

[0022] (5) Cooking and extracting gelatin: put the treated carp scales into 700g water at 100°C, heat at 800W for 20 minutes, add 20g of white sugar after heating for about 5 minutes, continue heating and stirring until the scales curl up, and put them on your hands. Thick feeling is enough, then filter 3 times with a 60-mesh filter to remove the fish scale residue, and keep the filtrate as the fish scale glue extracting solution;

...

Embodiment 2

[0026] (1) 100g carp scales are cleaned;

[0027] (2) Carp scale pretreatment: add 200g of water, 2g of sodium chloride and 0.2g of citric acid to soak for 15min;

[0028] (3) Enzymolysis treatment: add the pretreated carp scales to 200g of water, add 0.5g of alkaline protease and enzymolyze it in a water bath at 50°C for 40 minutes, heat and stir to remove the black color, and clean it;

[0029] (4) Soak the enzymatically treated carp scales with 200g of water, 1g of sodium chloride and 0.6g of matcha powder for 15min, wash 3 times and drain;

[0030] (5) Cooking and extracting gelatin: put the treated carp scales into 700g water at 100°C, heat at 800W for 20 minutes, add 20g of white sugar after heating for about 5 minutes, continue heating and stirring until the scales curl up, and put them on your hands. Thick feeling; then use a 60-mesh filter to filter 3 times to remove fish scale residues, and keep the filtrate as fish scale glue extracting solution;

[0031] (6) Seas...

Embodiment 3

[0034] (1) 100g carp scales are cleaned;

[0035] (2) Carp scale pretreatment: add 200g of water, 2g of sodium chloride and 0.2g of citric acid to soak for 15min;

[0036] (3) Enzymolysis treatment: add the pretreated carp scales to 200g of water, add 0.5g of alkaline protease and enzymolyze it in a water bath at 50°C for 40 minutes, heat and stir to remove the black color, and clean it;

[0037] (4) Soak the enzymatically treated carp scales with 200g of water, 1g of sodium chloride and 0.6g of matcha powder for 15min, wash 3 times and drain;

[0038] (5) Cooking and extracting gelatin: put the treated carp scales into 700g water at 100°C, heat at 800W for 20 minutes, add 20g of white sugar after heating for about 5 minutes, continue heating and stirring until the scales curl up, and put them on your hands. Just feel thick. Then filter with a 60-mesh filter screen for 3 times to remove the fish scale residue, and retain the filtrate as the fish scale glue extraction solutio...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides matcha-flavored fish scale jelly rich in carp fish scale collagen and a making method of the matcha-flavored fish scale jelly. The making method of the fish scale jelly comprises the following steps of firstly, thoroughly cleaning carp fish scales, then performing pretreatment and enzymolysis treatment on carp fish scales, mixing the treated carp fish scales with water, sodium chloride and matcha powder in proportion, performing soaking, performing cleaning, performing draining, performing cooking, performing gum extraction, adding the matcha powder and milk for seasoning, and performing congelation. The fish scale jelly is rich in ingredients of purely natural fish scale collagen, the matcha powder, the milk, sugar and the like. In addition, in order to prevent the fish scale jelly from having customary fishy smell, the matcha powder containing tea polyphenols and other ingredients is especially added, so that the fishy smell can be eliminated, the mouth feel of the fish scale jelly can be improved, and the edibility can be enhanced. The carp fish scales are used as a raw material of the fish scale jelly, and are abandoned parts of carps usually, so that the matcha-flavored fish scale jelly and the making method thereof disclosed by the invention have the characteristic that the purposes of utilizing trash, protecting environment resources and the like can be achieved.

Description

technical field [0001] The invention belongs to the technical field of fish product processing, in particular to a matcha-flavored fish scale jelly rich in carp scale collagen and a preparation method thereof. Background technique [0002] my country is a large freshwater aquaculture country. Carp is a common freshwater fish, and its consumption and utilization ranks among the top in the world. Carp products are also deeply loved by consumers. However, carp is mostly limited to the muscle part, and is often eaten directly or processed into food using carp meat, such as carp balls, carp tofu, canned carp, carp intestines, etc., while fish bones, viscera, and especially fish scales are seldom used effectively. Some are discarded as waste. [0003] Carp scale refers to the skin derivative of carp body surface, which has high nutritional value. Nutritionists have found that carp scales contain more lecithin, which can enhance brain memory and delay cell aging. Carp phosphorus...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/17A23L17/00A23L33/10A23L33/125A23C9/00A23L5/20A23J1/04
CPCA23C9/00A23J1/04A23V2002/00A23V2200/14A23V2250/543
Inventor 李婷婷杜慧颖王元亨励建荣
Owner DALIAN NATIONALITIES UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com