Biological deodorizing technology for crucian roes

A fish roe and deodorizing technology, applied in the direction of food science, food ingredients containing natural extracts, etc., can solve the problems of complex process, influence on the activity of lactic acid bacteria, etc., and achieve the effects of easy operation, good deodorization effect and low cost.

Inactive Publication Date: 2019-01-18
江西鼎中科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Prior art, such as the Chinese invention patent with the authorized notification number CN 107455678 A, discloses a method for biological deodorization of mackerel roe. The present invention uses activated carbon, inositol nicotinate and allantoin to stir evenly with water, then sterilizes and then Inoculate lactic acid bacteria, adjust the pH value and then ferment the fermented liquid as deodorization liquid. The deodorization effect is better, but the process is more complicated, and it is also affected by the activity of lactic acid bacteria.

Method used

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  • Biological deodorizing technology for crucian roes

Examples

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Embodiment 1

[0025] A biological deodorization technology for crucian carp roe, the specific process steps are as follows:

[0026] (1) Caviar roe thawing: Take out the frozen roe and thaw in normal temperature running water;

[0027] (2) Soaking in salt water: put the thawed fish roe in step (1) in 5% salt water, the weight ratio of fish roe to salt water is 1:3, soak for 3 hours;

[0028] (3) NaOH solution rinsing: Step (2) Rinse the soaked fish roe with 5% food grade NaOH solution;

[0029] (4) Rinse with clean water: wrap the fish roe rinsed with NaOH solution in a white gauze bag, put them in a container filled with clean water, and rinse;

[0030] (5) Decapsulation: soak the fish roe rinsed in step (4) in 0.7mg / mL trypsin hydrolysis solution, adjust the pH of the enzymolysis solution to 9, and place the container containing the enzymolysis solution in a constant temperature water bath at 20 ℃ Medium enzymolysis and stirring for 12 minutes, after the enzymolysis is completed, wash t...

Embodiment 2

[0039] A biological deodorization technology for crucian carp roe, the specific process steps are as follows:

[0040] (1) Caviar roe thawing: Take out the frozen roe and thaw in normal temperature running water;

[0041] (2) Soaking in salt water: place the thawed fish roe in step (1) in 6% salt water, the weight ratio of fish roe to salt water is 1:3.5, soak for 4 hours;

[0042] (3) NaOH solution rinsing: step (2) rinses the soaked caviar with 4% food grade NaOH solution;

[0043] (4) Rinse with clean water: wrap the fish roe rinsed with NaOH solution in a white gauze bag, put them in a container filled with clean water, and rinse;

[0044] (5) Capsule removal: step (4) soak the fish roe after rinsing in 1.0mg / mL trypsin hydrolysis solution, adjust the pH of the enzymolysis solution to 10, and place the container containing the enzymolysis solution in a constant temperature water bath at 25°C Medium enzymolysis and stirring for 15 minutes, after the enzymolysis is complet...

Embodiment 3

[0053] A biological deodorization technology for crucian carp roe, the specific process steps are as follows:

[0054] (1) Caviar roe thawing: Take out the frozen roe and thaw in normal temperature running water;

[0055] (2) Soaking in salt water: place the thawed fish roe in step (1) in 3% salt water, the weight ratio of fish roe to salt water is 1:3.2, soak for 5 hours;

[0056] (3) NaOH solution rinsing: step (2) rinses the soaked fish roe with 6% food grade NaOH solution;

[0057] (4) Rinse with clean water: wrap the fish roe rinsed with NaOH solution in a white gauze bag, put them in a container filled with clean water, and rinse;

[0058] (5) Capsule removal: soak the fish roe after rinsing in step (4) in 0.7 mg / mL trypsin hydrolysis solution, adjust the pH of the enzymolysis solution to 8, and place the container containing the enzymolysis solution in a constant temperature water bath at 22 ℃ Medium enzymolysis and stirring for 10 min, after enzymolysis, wash the enz...

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Abstract

The invention discloses a biological deodorizing technology for crucian roes. The technological process comprises the following steps: unfreezing crucian roes; soaking in saline water; cleaning with NaOH solution; cleaning with clean water; removing capsule coat; preparing extracts; deodorizing; cleaning. In the processing process, fresh ginger extract, radix angelicae extract and liquorice extract are adopted for deodorizing. The biological deodorizing technology for crucian roes provided by the invention has the advantages of excellent deodorizing effect, small influence on roe flavor, no damage to nutrition and nice taste; deodorizing is realized in the manner of biological deodorizing, so that the use of chemicals is avoided, the food safety of roe products is promoted, the roes are green and healthy, the roes are effectively deodorized and the flavor of roe products is improved; a new method is developed for roe deodorization; compared with the prior art, the biological deodorizing technology has the advantages of excellent deodorizing effect, rich nutrition, high safety, flavor regulation, easiness in operation, low cost and suitability for large-scale production.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a technology for biological deodorization of crucian carp roe. Background technique [0002] my country is rich in fish resources, and freshwater fish accounts for 42% of the world's total aquaculture production. Fish roe, that is, eggs produced by the mature ovary of female fish, has high protein content, less pollution of raw materials, and good taste of finished products. It is a very nutritious food. Many substances in them cannot be synthesized by the human body. Fish roe has high nutritional value, contains nutrients needed by the human body such as ovalbumin, globulin, ovomucoid and roe scale protein, and is delicious. Fish roe is a nutritious food, which contains a lot of protein, calcium, phosphorus, iron, vitamins and riboflavin, and is also rich in cholesterol. It is a good supplement and growth agent for human brain and bone marrow. Fish roe contains 63.85-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/30A23L5/20
CPCA23V2002/00A23L5/25A23L5/27A23L17/30A23V2250/21
Inventor 沈奕吕再萍钟文军郭淑莲王刚
Owner 江西鼎中科技有限公司
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