Method for removing fishy odor and increasing aroma of ocean perches

Abstract

The invention provides a method for removing fishy odor and increasing aroma of ocean perches. The method comprises the following steps: pre-treating the ocean perches; then adding the ocean perches into a fishy odor removing and aroma increasing solution and immersing; then taking out the ocean perches to finish fishy odor removal and aroma increasing of the ocean perches. The fishy odor removingand aroma increasing solution is prepared from the following components: peppermint essence, yeast extract and water. According to the method provided by the invention, a natural fishy odor removingand aroma increasing agent composed of the peppermint essence extracted from a natural plant peppermint and the yeast extract which is biologically extracted from edible yeast is used for carrying outfishy odor removing and aroma increasing treatment on the ocean perches; treatment conditions are moderate, and influences on quality and mouthfeel of ocean perch finished products are not caused; the treated fresh ocean perches have no fishy odor and have a slight aroma and a slight peppermint aroma, a fragrant mouthfeel of the ocean perches is enhanced and the quality of the ocean perches is ensured; the utilized fishy odor removing and aroma increasing agent is a food-grade market raw material, is easy to obtain and is strong in practicability; an operation method is simple, the productioncost is low, the energy consumption is small and no environment pollution is caused in a treatment process.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a method for removing fishy smell and increasing aroma of sea bass. Background technique [0002] Sea bass (Lateolabrax japonicas), scientific name is Japanese perch, also known as flower perch. In recent years, with the success of seabass breeding, the scale of seabass farming has become larger and larger, and the output has continued to increase. The production of seabass farming has ranked third among marine fish. In 2017, my country's sea bass production was about 230,000 tons. Sea bass meat is fresh and tender, rich in nutrients, rich in protein, unsaturated fatty acids (especially high unsaturated fatty acids such as EPA and DHA), trace elements such as calcium and zinc that are beneficial to human health. But many consumers, especially those in inland areas, always feel that sea bass is very fishy. In order to meet consumer demand, it is n...

AI Technical Summary

Problems solved by technology

Existing methods for deodorizing fish are useful activated carbon, NaCl, CaCl 2 , citric acid, alcohol dehydrogenase, organic solvents, etc. There are also methods for deodorizing plants such as tea polyphenols, perilla, coriander leaves, and lemongrass, but when applied to fresh or frozen sea bass, the operation methods are complicated , high production costs or ineffective effects