Tilapia bait essence and preparation method thereof

A technology of tilapia and essence, applied in fishing, fishing accessories, applications, etc., can solve the problems of easy natural decoupling, inconvenient storage and carrying, large investment, etc., and achieves easy industrialization and commercialization, storage and carrying The effect of convenience and wide application market

Inactive Publication Date: 2020-06-12
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But no matter what kind of bait all needs to invest a lot of time and energy in the process of preparation, and buy fresh food such as live fish, shrimp and chicken liver, the operation is cumbersome, and the shelf life of once made bait is short, storage And it is inconvenient to carry, and it needs to be re-prepared next time for fishing, which is time-consuming and labor-intensive
CN201910983813 discloses tilapia bait and

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] According to the fragrance raw materials used in the fragrance branch, seafood flavors are divided into:

[0014] (1) Meat flavor: dimethyl sulfide, dimethyl disulfide, pineapple aldehyde, 1-octene-3-ol, mercaptan, tetrahydrothiophene, 2-methyl-3-furan mercaptan , Disulfide.

[0015] (2) Jiao Xiangyun: 2-methylpyrazine, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, furanone, ethyl maltol, 2-acetylpyrazine .

[0016] (3) Characteristic fishy fragrance: 2-acetylpyridine, 2-acetylpyrrole, trimethylamine, 4,5-dimethyl-2-ethylmethylthiothiazoline.

[0017] (4) Fat (green) fragrance: heptadienal, nonadienal, octanal, nonanal, cis-4-heptenal, leaf alcohol.

[0018] The specific steps of preparing fish and shrimp seafood flavor are:

[0019] The first step: According to the fragrance raw materials of each aroma branch, design the following initial formula of fish and shrimp seafood flavor: based on the total weight of 100 parts, it is obtained by compounding the following raw materials...

Embodiment 2

[0024] Prepare pineapple fruit flavor. The preparation method is the same as that of Example 1. The following optimal formula of pineapple fruit flavor is obtained (based on 100 parts by total weight): 15 parts of allyl hexanoate, 20 parts of allyl heptanoate Parts, 7 parts allyl cyclohexyl propionate, 5 parts ethyl butyrate, 0.5 parts isoamyl butyrate, 1 part isoamyl acetate, 1 part ethyl acetate, 1 part ethyl propionate, hexyl acetate 1 part, citral 0.2 part, peach aldehyde 0.4 part, coconut aldehyde 0.5 part, lemon oil 1 part, orange oil 1 part, vanillin 1 part, ethyl vanillin 0.5 part, maltol 6.5 parts, ethyl 15 parts of maltol, 1 part of Convener oil, 1.2 parts of ethyl caproate, 1 part of ethyl caprylate, 2 parts of ethyl heptanoate, 0.5 part of gamma-caprolactone, 0.5 part of gamma-eneptolactone, 0.5 part of acetic acid 0.2 parts of propionic acid, and the balance is edible vegetable oil.

Embodiment 3

[0026] The fish and shrimp seafood flavors prepared in Example 1 and the pineapple fruit flavors prepared in Example 2 were respectively in accordance with the mass ratios of 3:1 (first group), 4:1 (second group) and 5:1 (third group). ) The tilapia bait flavor is obtained by compounding, and sensory evaluation is performed.

[0027] The first group of sensory evaluation: the essence has a strong pineapple characteristic aroma, which appears to be slightly insufficient in fish aroma.

[0028] The second group of sensory evaluation: the flavor has obvious characteristic aroma of fish and shrimp, and also has the fruity and sweet taste of pineapple flavor, and the aroma is more coordinated.

[0029] The third group of sensory evaluation: the flavor has a clear fish, shrimp and seafood aroma, and the pineapple aroma is masked by the seafood aroma.

[0030] According to the sensory evaluation results, it can be known that when the quality ratio of fish and shrimp seafood flavor and pineap...

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PUM

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Abstract

The invention discloses tilapia bait essence and a preparation method thereof. The tilapia bait essence is obtained by compounding and uniformly stirring fish and shrimp meat seafood-flavored compoundessence and pineapple fruit-flavored compound essence according to the mass ratio of (3-5): 1, wherein the fish and shrimp meat seafood-flavored compound essence and the pineapple fruit-flavored compound essence are obtained by repeatedly smelling and analyzing traditional baits and then screening fragrant raw materials through simulation. The tilapia bait essence can replace meat and seafood processing type baits, the problems that traditional baits are short in shelf life, prone to deterioration and time-consuming and labor-consuming in the preparation process are solved, the baits are longin shelf life, convenient to store and carry and free of waste since the baits can be prepared whenever needed, the hooking time is long in the fishing process, unhooking is not prone to happen, andthe tilapia bait essence is easy for industrialization and commercialization.

Description

Technical field [0001] The invention relates to a flavor, in particular to a tilapia bait flavor and a preparation method thereof. Background technique [0002] Tilapia (Tilapia), also known as African crucian carp, its scientific name is Oreochromis mossambicus (Oreochromis mossambicus), is a freshwater farmed fish, has strong survival adaptability, in the freshwater and ocean, coastal and coastal waters It can survive in various salt waters with different salt content, and it also shows strong survivability in waters with less oxygen. It is also omnivorous. It not only feeds on plants in the water, but also eats all kinds of debris in the water. This characteristic makes it aggressive. Tilapia can not only reproduce rapidly in small waters, but can even grow rapidly in shallow water environments such as rice fields, which makes it an invasive species in many areas, and it ranks among the top 100 invasive alien species in the world. After the introduction of tilapia in China, ...

Claims

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Application Information

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IPC IPC(8): A01K97/04
CPCA01K97/045
Inventor 黄宏李迎东兰艳赵旭刘怡琳俞锦辰储鸣
Owner SHANGHAI OCEAN UNIV
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