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Crocodile drink composition capable of removing fishy flavor and preparation method thereof

A composition and crocodile technology are applied in the field of crocodile drink compositions that can remove fishy smell and the field of preparation thereof, can solve problems such as unpleasant mood, inconvenient communication in daily life, etc., and achieve the effect of removing fishy smell

Inactive Publication Date: 2018-09-21
GUANGZHOU SHANKANG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, crocodile meat products mainly appear in products such as crocodile wine, health-care crocodile meatballs, crocodile meat sausages, crocodile meat oral liquid, crocodile meat capsules, etc. However, these products all have a special fishy smell, which is difficult to obtain during processing. During the process of eating and drinking, the processed containers, tableware, drinking utensils, and the hands, mouth towels, and clothes that come into contact with the eating process will produce a certain fishy smell. The food that originally had no fishy smell also has a fishy smell, which brings people's unhappiness in eating and the inconvenience of communication in daily life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Step 1: Take 10 parts of Wuzhi Maotao, add water to decoct 3 times, each time add 6 times the amount of water to decoct for 1.2 hours, filter; combine the three filtrates, concentrate the green leaves to a relative density of 15, and obtain Wuzhi Maotao extract.

[0019] Step 2: Take fresh crocodile meat, remove fascia, cut into 2×2cm pieces, rinse with water, heat in a steamer, continue to heat for 0.5 hours after boiling, take out, let cool; add 5 times the volume of deionized water , to make a homogenate of steamed crocodile meat, put the steamed product homogenate into an enzymolysis tank, heat it in a water bath at a constant temperature of 37°C, and after 40 minutes, adjust the pH to 5; add 30 times the volume of enzyme-to-bottom ratio of 2% Papaya enzyme, enzymatically hydrolyzed for 3 hours, inactivated in a constant temperature water bath at 70°C for 20 minutes, cooled to 37°C, kept warm for 20 minutes, adjusted to PH=1.8; added 10 times the volume of pepsin wit...

Embodiment 2

[0022] Step 1: Take 15 parts of Wuzhi Maotao, add water to decoct 3 times, add 7 times the amount of water to decoct for 1.2 hours each time, filter; combine the three filtrates, concentrate the green leaves to a relative density of 1.3, and obtain Wuzhi Maotao extract.

[0023] Step 2: Take fresh crocodile meat, remove fascia, cut into 2×2cm pieces, rinse with water, heat in a steamer, continue to heat for 0.5 hours after boiling, take out, let cool; add 5 times the volume of deionized water , to make a homogenate of steamed crocodile meat, put the steamed product homogenate into an enzymolysis tank, heat it in a water bath at a constant temperature of 37°C, and after 40 minutes, adjust the pH to 5; add 30 times the volume of enzyme-to-bottom ratio of 2% Papaya enzyme, enzymatically hydrolyzed for 3 hours, inactivated in a constant temperature water bath at 70°C for 20 minutes, cooled to 37°C, kept warm for 20 minutes, adjusted to PH=1.8; added 10 times the volume of pepsin wi...

Embodiment 3

[0026] Step 1: Take 14 parts of Wuzhi Maotao, add water to decoct 3 times, each time add 6 times the amount of water to decoct for 1.2 hours, filter; combine the three filtrates, concentrate the green leaves to a relative density of 15, and obtain Wuzhi Maotao extract.

[0027] Step 2: Take fresh crocodile meat, remove fascia, cut into 2×2cm pieces, rinse with water, heat in a steamer, continue to heat for 0.5 hours after boiling, take out, let cool; add 5 times the volume of deionized water , to make a homogenate of steamed crocodile meat, put the steamed product homogenate into an enzymolysis tank, heat it in a water bath at a constant temperature of 37°C, and after 40 minutes, adjust the pH to 5; add 30 times the volume of enzyme-to-bottom ratio of 2% Papaya enzyme, enzymatically hydrolyzed for 3 hours, inactivated in a constant temperature water bath at 70°C for 20 minutes, cooled to 37°C, kept warm for 20 minutes, adjusted to PH=1.8; added 10 times the volume of pepsin wit...

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PUM

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Abstract

The invention discloses a crocodile drink composition capable of removing fishy flavor and a preparation method thereof. The crocodile drink composition capable of removing fishy flavor comprises thefollowing ingredients in parts by weight: 85-90 parts of a crocodile meat extract, and 6-25 parts of radix fici simplicissimae. The crocodile drink composition disclosed by the invention is capable ofeffectively removing fishy flavor, so that, the crocodile drink composition can be widely used with seafood diet products.

Description

technical field [0001] The invention relates to a crocodile drink and a preparation method thereof, in particular to a crocodile drink composition capable of removing fishy smell and a preparation method thereof. Background technique [0002] Crocodile is a kind of ancient reptile, "Compendium of Materia Medica" and other ancient medical classics have records about the medicinal value of crocodile. As early as the Southern and Northern Dynasties, there is a record of the crocodile carapace in the "Compendium of Materia Medica": "It tastes pungent and slightly warm. It is mainly associated with abdominal pain, phlegm, accumulation, cold and heat." Internal symptoms". The forty-third volume of "Scales" in Li Shizhen's "Compendium of Materia Medica" in the Ming Dynasty recorded in detail: "The crocodile (that is, crocodile) armor is mainly used for the treatment of confidant's abdominal pain; Record dampness evil energy, various venomous abdominal pains, and malignant blister...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L13/00A23L5/20
CPCA23L2/02A23L5/20A23L13/00
Inventor 汪华东
Owner GUANGZHOU SHANKANG BIOTECH