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Biological deodorization method of chub mackerel roes

A technology for deodorizing and mackerel, which is applied in food science, bacteria used in food preparation, food adsorption and other directions, can solve the problem of high cost, achieve the effects of small impact, improved food safety, and easy promotion

Inactive Publication Date: 2017-12-12
兰溪富晟食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The deodorization method has the characteristics of good deodorization effect and improved flavor, but the cost is high

Method used

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  • Biological deodorization method of chub mackerel roes

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Embodiment 1

[0023] A method for biological deodorization of mackerel roe, comprising the steps of fish roe preparation, shaping, rinsing, capsule removal, preparation of deodorization liquid, deodorization, and cleaning, specifically comprising the following steps:

[0024] 1) Fish roe preparation: Soak the female mackerel in ice water for 30 minutes, cut the abdomen of the broodstock to take out the ovaries, squeeze the ovaries against the sterilized screen, and let the fish roe fall through the mesh into the container under the screen and mix with The material connected to the roe remains on the net, pour ice water into the fish roe, stir gently, rinse repeatedly until the water is clear after stirring the roe, and set aside;

[0025] 2) Shaping: Put the fish roe obtained in step 1 into salt water and soak to get the shaped fish roe;

[0026] 3) Rinse: Wrap the shaped fish roe obtained in step 2 with a gauze bag, put it into clean water at 5°C and rinse for 10 minutes;

[0027] 4) Unco...

Embodiment 2

[0038] A method for biological deodorization of mackerel roe, comprising the steps of fish roe preparation, shaping, rinsing, capsule removal, preparation of deodorization liquid, deodorization, and cleaning, specifically comprising the following steps:

[0039] 1) Fish roe preparation: Soak the female mackerel in ice water for 45 minutes, cut the abdomen of the broodstock to take out the ovaries, squeeze the ovaries against the sterilized screen, and let the fish roe fall through the mesh into the container under the screen and mix with The material connected to the roe remains on the net, pour ice water into the fish roe, stir gently, rinse repeatedly until the water is clear after stirring the roe, and set aside;

[0040] 2) Shaping: Put the fish roe obtained in step 1 into salt water and soak to get the shaped fish roe;

[0041] 3) Rinse: Wrap the shaped fish roe obtained in step 2 with a gauze bag, put it into clean water at 6°C and rinse for 8 minutes;

[0042] 4) Uncoa...

Embodiment 3

[0053] A method for biological deodorization of mackerel roe, comprising the steps of fish roe preparation, shaping, rinsing, capsule removal, preparation of deodorization liquid, deodorization, and cleaning, specifically comprising the following steps:

[0054] 1) Fish roe preparation: Soak the female mackerel in ice water for 40 minutes, cut the abdomen of the broodstock to take out the ovaries, squeeze the ovaries against the sterilized sieve, and let the roe fall through the mesh into the container under the sieve and mix with The material connected to the roe remains on the net, pour ice water into the fish roe, stir gently, rinse repeatedly until the water is clear after stirring the roe, and set aside;

[0055] 2) Shaping: Put the fish roe obtained in step 1 into salt water and soak to get the shaped fish roe;

[0056] 3) Rinse: Wrap the shaped fish roe obtained in step 2 with a gauze bag, put it into clean water at 8°C and rinse for 7 minutes;

[0057] 4) Uncoating: S...

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Abstract

The invention discloses a biological deodorization method of chub mackerel roes. The biological deodorization method of the chub mackerel roes comprises the following steps of preparing chub mackerel roes, carrying out shaping, carrying out rinsing, removing capsule dressings, preparing deodorizing liquid, carrying out deodorization, and carrying out washing, wherein deodorization is carried out by adopting lactic acid bacterium fermentation during the processing process. The biological deodorization method has the following beneficial effects: the biological deodorization method of the chub mackerel roes is good in deodorization effect, and causes no over fermentation on the chub mackerel roes; and the biological deodorization method is less in residues, few in influence on roe flavor, and free of production of peculiar smell so that product quality is improved; moreover, the biological deodorization method is capable of improving color and luster of the chub mackerel roes, avoiding harms on the human health caused by carcinogens produced by nitrites used in traditional processes, and increasing edible safety of the roe products. The biological deodorization method of the chub mackerel roes makes up for the shortages of the prior art, and is rational in design, convenient to operate, and easy for promotion.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a biological deodorization method for mackerel roe. Background technique [0002] Fish roe is the egg produced by the mature ovary of female fish. It is called the best food, delicious in taste and rich in nutrition. The protein content in fish roe accounts for about 50-85% of its dry weight, of which ovalbumin accounts for about 11%, ovalbumin accounts for about 75%, collagen accounts for about 15%, and fat content accounts for about 8%~32%. , and the fish roe raw materials are less polluted, and the taste of the finished product is good. Many substances in them cannot be synthesized by the human body, such as threonine, methionine, lysine, arginine, histidine, valine, Leucine, isoleucine; polyene fatty acids in unsaturated fatty acids; various vitamins, including fat-soluble vitamins A, D, E, K, Q and water-soluble vitamins B1, B2, pantothenic acid, folic acid, biolog...

Claims

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Application Information

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IPC IPC(8): A23L5/20
CPCA23L5/273A23L5/28A23V2002/00A23V2400/123A23V2400/249A23V2300/02
Inventor 张宪忠
Owner 兰溪富晟食品科技有限公司
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