Preparation method of fishy-smell-removed bighead carp slices based on slow release of fresh ginger essential oil microemulsion

A technology of ginger essential oil and microemulsion is applied in the preservation of food ingredients as antimicrobials, food ingredients as antioxidants, food science, etc. The effect of reducing the sense of fishy smell, good lasting effect and strong ability to remove fishy smell

Active Publication Date: 2019-03-15
杭州邦沃森生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many reports of ginger as a deodorizing substance, but excessive use can easily cause irritation of the gastrointestinal mucosa, causing abdominal distension, abdominal pain, diarrhea, vomiting, etc.
At the same time, the active ingredients in ginger are volatile, so the deodorization effect is relatively short

Method used

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  • Preparation method of fishy-smell-removed bighead carp slices based on slow release of fresh ginger essential oil microemulsion
  • Preparation method of fishy-smell-removed bighead carp slices based on slow release of fresh ginger essential oil microemulsion
  • Preparation method of fishy-smell-removed bighead carp slices based on slow release of fresh ginger essential oil microemulsion

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Experimental program
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Effect test

Embodiment 1

[0036] Embodiment 1, a kind of preparation method based on ginger essential oil microemulsion sustained-release deodorization bighead carp fillet, carries out following steps successively:

[0037] A, the preparation of ginger essential oil microemulsion:

[0038] Mix ginger essential oil and pure ethanol evenly at a volume ratio of 1:2.6 to form oil phase A1;

[0039] Dissolving nisin and tea polyphenols in water to obtain an aqueous phase A2, the mass concentration of nisin in the aqueous phase A2 is 0.5%, and the mass concentration of tea polyphenols is 0.2%;

[0040] Use Tween 80 as emulsifier and mix with oil phase A1 at a volume ratio of 1:1, and after ultrasonic treatment (500W power) for 10 minutes, the two are evenly mixed to obtain 300ml of A3;

[0041] Take 700ml A2 and evenly divide it into 7 small portions, that is, each small portion of A2 is 100ml; add each small portion of A2 to A3 (300ml) evenly according to the addition time of 5 minutes, and mix the mixture...

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Abstract

The invention discloses a preparation method of fishy-smell-removed bighead carp slices based on slow release of fresh ginger essential oil microemulsion. The preparation method comprises the following steps of preparing the fresh ginger essential oil microemulsion by using the raw materials of fresh ginger essential oil, ethanol, nisin, tea polyphenols, an emulsifying agent and the like; pretreating bighead carps to obtain bighead carp slices of which the thickness is 4-6mm; soaking the treated bighead carp slices in the fresh ginger essential oil microemulsion, and then performing draining;and performing vacuum packing on the bighead carp slices obtained in the step C. The fishy-smell-removed bighead carp slices prepared by the method disclosed by the invention have the characteristicsthat the effect of removing fishy smell is good, and the duration is long.

Description

technical field [0001] The invention relates to a preparation method of deodorized bighead carp fillets, in particular to a preparation method of deodorized bighead carp fillets based on ginger essential oil microemulsion sustained release. Background technique [0002] Bighead carp (Aristichthys nobilis), also known as fathead carp, is one of the four traditional family fishes in my country, with a wide range of distribution and high nutritional and economic value. Bighead carp grows in freshwater lakes, rivers, reservoirs, and ponds, and is mostly distributed in the middle and upper layers of freshwater areas. It is a warm-water fish. The meat of bighead carp is thick and tender, but it has a strong earthy smell, which seriously affects the sensory experience of consumers. Therefore, it is of great significance to develop the deodorization technology of bighead carp fillets and to develop long-acting deodorization bighead carp fillets products. [0003] The fishy smell i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L5/20
CPCA23L5/27A23L17/10A23V2002/00A23V2200/02A23V2200/10A23V2250/214A23V2250/2132
Inventor 王苢轩邓丰田
Owner 杭州邦沃森生物科技有限公司
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