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A kind of method utilizing fish meat to prepare seafood powder

A technology for seafood powder and fish meat, applied in food science and other directions, can solve the problems that products are difficult to use in high-end catering industry, reduce product quality, etc., and achieve the effects of high nutritional value and use value, advanced technology, and reasonable methods and processes

Active Publication Date: 2021-01-29
荣成市日鑫水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In production practice, it is found that seafood powder prepared from fish often has a fishy smell, which is partly caused by the decomposition of fish meat such as trimethylamine and ammonia. The fishy smell reduces the quality of the product and makes the product difficult to use. in high-end catering industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of method utilizing fish meat to prepare seafood powder, it goes through the following steps:

[0022] (I) Pretreatment of fish: take fresh sea fish, and crush the sea fish into 5-10 mm sized particles, and mix with 1.2 times the weight of water;

[0023] (II) Add papain to 7800 U / g and flavor protease to 3500 U / g to the fish mixture, and perform enzymatic hydrolysis at 42 degrees Celsius for 8 hours, and inactivate at 85 degrees Celsius for 30 minutes;

[0024] (III) Filtrating the enzymolysis mixture obtained in step III to obtain a supernatant;

[0025] (IV) Cool the clear liquid obtained in step III to 1-6 degrees Celsius, and keep it under the reduced-pressure stirring condition of -0.8 atmospheric pressure for 22 minutes, and perform ultrasonic treatment on the clear liquid while stirring, and the ultrasonic treatment is 3 ultrasonic pulses per minute, the energy density of the ultrasonic wave is 2.0 kW / L, and each ultrasonic pulse lasts for 7 seconds;

...

Embodiment 2

[0028] A kind of method utilizing fish meat to prepare seafood powder, it goes through the following steps:

[0029] (I) Pretreatment of fish: take fresh sea fish, and crush the fish into 5-10 mm sized particles, and mix with 1 times the weight of water;

[0030] (II) Add papain to 4000 U / g and flavor protease to 4000 U / g to the fish mixture, and perform enzymatic hydrolysis at 40 degrees Celsius for 12 hours, and inactivate at 85 degrees Celsius for 30 minutes;

[0031] (III) Filtrating the enzymolysis mixture obtained in step III to obtain a supernatant;

[0032] (IV) Cool the clear liquid obtained in step III to 1-6 degrees Celsius, and keep it under the reduced-pressure stirring condition of -0.9 atmospheric pressure for 15 minutes, and perform ultrasonic treatment on the clear liquid while stirring, and the ultrasonic treatment is 2 ultrasonic pulses per minute, the energy density of the ultrasonic wave is 3.0 kW / L, and each ultrasonic pulse lasts for 5 seconds;

[0033...

Embodiment 3

[0035] A kind of method utilizing fish meat to prepare seafood powder, it goes through the following steps:

[0036] (I) Pretreatment of fish: take fresh sea fish, and crush the fish into 5-10 mm sized particles, and mix with 1.5 times the weight of water;

[0037] (II) Add papain to 12000 U / g and flavor protease to 2000 U / g to the fish mixture, and perform enzymatic hydrolysis at 45 degrees Celsius for 4 hours, and inactivate at 90 degrees Celsius for 30 minutes;

[0038] (III) Filtrating the enzymolysis mixture obtained in step III to obtain a supernatant;

[0039] (IV) Cool the clear liquid obtained in step III to 1-6 degrees Celsius, and keep it under a reduced-pressure stirring condition of -0.6 atmospheric pressure for 30 minutes, and perform ultrasonic treatment on the clear liquid while stirring, and the ultrasonic treatment is 4 ultrasonic pulses per minute, the energy density of the ultrasonic wave is 1.5 kW / L, and each ultrasonic pulse lasts for 10 seconds;

[004...

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PUM

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Abstract

The invention discloses a method for preparing seafood powder from fish meat, and solves the problem that conventional seafood powder prepared from fish has fishy smell. The method comprises the following steps of (I) taking fresh sea fish, crushing the taken sea fish to obtain fish powder, and mixing the fish powder with water; (II) adding proteases to a fish meat mixture in step I, performing enzymolysis, and performing inactivating under 85-90 DEG C; (III) filtering the enzymolysis mixture obtained in step III to obtain supernate; (IV) cooling the supernate obtained in step II, and maintaining the cooled supernate under the decompressing and stirring condition of -0.9 to -0.6 Mpa for 15-30 minutes; and (V) making the seafood powder by a freeze-drying method from a fish meat extraction solution obtained in step IV. According to the method, through low-temperature stirring and negative pressure treatment, volatile substances which have peculiar smell are removed as far as possible, and the flavor substances of the seafoods are reserved to the maximum extent. The method is reasonable in technology, advanced in technique, and high in maneuverability, and can be widely used for processing of seafoods and fish.

Description

technical field [0001] The invention relates to the preparation of seasoning, in particular to a method for preparing seafood powder from fish meat. Background technique [0002] As a healthy food with high protein, low fat and rich content of various active substances, aquatic products have been recognized by the world for their effects of strengthening the brain and strengthening the body, prolonging life, and improving health and beauty. Seafood powder is a product with double value of full-priced amino acid nutrition and delicious seafood seasoning, and is a new compound seasoning with great development value. It can be used as seasoning for catering and family dishes, and can also be used as ingredients for condiments, meat products, and marinated products. It has a wide range of applications. The marine fish and seafood powder products produced through intensive processing are different from similar products of traditional plant types. They contain 8 kinds of essentia...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/10A23L17/00A23L5/20
CPCA23L5/20A23L17/10A23L17/65
Inventor 房文涛原永广
Owner 荣成市日鑫水产有限公司