Recombinant fish roes and preparation method thereof

The technology of fish roe and edible gum is applied in the field of recombinant fish roe and its preparation, which can solve the problems of affecting the quality of fish roe products, having a strong fishy smell, and restricting the application of fish roe products, and achieves low cost, low fishy smell and low binding activity. Effect

Active Publication Date: 2017-09-01
FUQING BRANCH OF FUJIAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the current fish roe food processing process still has the following problems: (1) heavy fishy smell is a major problem occurring

Method used

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  • Recombinant fish roes and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A method for preparing recombinant fish roe, characterized in that it comprises the steps of:

[0033] (1) Dissolve positively charged amino acid (lysine) and glucose in ultrapure water at a molar ratio of 1:1 to make a 0.6mol / L solution, and heat it in a boiling water bath for 1 hour. After cooling, Obtain the stock solution of the reaction product;

[0034] (2) Mix 160g of fresh fish roe and 120g of eggs, and beat to obtain slurry;

[0035] (3) Deodorize the product of the above step (2) with 1.8 mg / L ozone for 15 minutes to obtain the deodorized slurry;

[0036] (4) Add 40 g of starch into 500 mL of water, and heat to gelatinize the starch to obtain a starch solution;

[0037] (5) Dissolving edible gum (sodium alginate 40g) in 1000mL water to obtain edible gum solution;

[0038] (6) Mix 20 mL of the slurry obtained in the above step (3), the starch solution obtained in the above step (4), the edible gum solution obtained in the above step (5), and the stock soluti...

Embodiment 2

[0042] A method for preparing recombinant fish roe, characterized in that it comprises the steps of:

[0043] (1) Dissolve positively charged amino acid (lysine) and glucose in ultrapure water at a molar ratio of 1:1 to make a 0.6mol / L solution, and heat it in a boiling water bath for 1 hour. After cooling, Obtain the stock solution of the reaction product;

[0044] (2) Mix 160g of fresh fish roe and 120g of eggs, and beat to obtain slurry;

[0045] (3) Deodorize the product of the above step (2) with 1.8 mg / L ozone for 15 minutes to obtain the deodorized slurry;

[0046] (4) Add 40 g of starch into 500 mL of water, and heat to gelatinize the starch to obtain a starch solution;

[0047] (5) Dissolving edible gum (carrageenan 40g) in 1000mL water to obtain edible gum solution;

[0048] (6) Mix 20 mL of the slurry obtained in the above step (3), the starch solution obtained in the above step (4), the edible gum solution obtained in the above step (5), and the stock solution o...

Embodiment 3

[0052] A method for preparing recombinant fish roe, characterized in that it comprises the steps of:

[0053] (1) Dissolve positively charged amino acid (lysine) and glucose in ultrapure water at a molar ratio of 1:1 to make a 0.6mol / L solution, and heat it in a boiling water bath for 1 hour. After cooling, Obtain the stock solution of the reaction product;

[0054] (2) Mix 160g of fresh fish roe and 120g of eggs, and beat to obtain slurry;

[0055] (3) Deodorize the product of the above step (2) with 1.8mg / L ozone for 15min to obtain the deodorized slurry;

[0056] (4) Add 40 g of starch into 500 mL of water, and heat to gelatinize the starch to obtain a starch solution;

[0057] (5) Dissolving edible gum (sodium alginate 36g, carrageenan 4g) in 1000mL water to obtain edible gum solution;

[0058](6) Mix 20 mL of the slurry obtained in the above step (3), the starch solution obtained in the above step (4), the edible gum solution obtained in the above step (5), and the sto...

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Abstract

The invention provides recombinant fish roes and a preparation method thereof. The recombinant fish roes are prepared by the following steps: (1), preparing a reaction product stock solution; (2), preparing mixed paste of fresh fish roes and egg liquid; (3), carrying out deodorization by using ozone of which the concentration is 1.8mg/L; (4), preparing a starch solution; (5), preparing an edible gum solution; (6), adding water, and carrying out uniform mixing; (7), carrying out soaking in a calcium chloride solution for 10 minutes; and (8), carrying out soaking in gallotannic acid for 20 minutes, fishing the soaked fish roes out, and carrying out thorough draining so as to obtain the recombinant fish roes. The recombinant fish roes provided by the invention have the following advantages: (1), the recombinant fish roes are low in allergen IgE binding activity; (2), the recombinant fish roes are uniform in granules, small in fishy smell, rich in nutrition, and unique in flavor; and (3), the preparation method of the recombinant fish roes is simple in processes, and relatively low in cost.

Description

technical field [0001] The invention relates to the field of fish roe deep processing, more specifically, the invention relates to a recombined fish roe and a preparation method thereof. Background technique [0002] Fish roe, that is, the egg produced by the mature ovary of female fish, is a seafood product rich in protein, essential amino acids, unsaturated fatty acids, calcium, phosphorus, iron, lecithin and other nutrients. N-3 polyenoic acid and arachidonic acid such as eicosapentaenoic acid and docosahexaenoic acid, which are lacking in plant phospholipids, are recognized as nutritious delicacies in the world. Among them, the fat content of fish roe is higher than that of fish meat, and the cholesterol contained in it is harmless to human health and growth and development; the phospholipid body of fish roe is the main component of the human brain and spinal cord, and organic phosphorus is the enzyme in the metabolism process in the body. main components of . Therefor...

Claims

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Application Information

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IPC IPC(8): A23L17/30A23L15/00A23L29/281A23L29/269A23L29/256A23L5/20
CPCA23L5/276A23L15/00A23L17/30A23L29/256A23L29/269A23L29/284
Inventor 项雷文施源德陈文韬罗冬梅严金红
Owner FUQING BRANCH OF FUJIAN NORMAL UNIV
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