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Opniocepnalus argus var kimnra soup powder and preparation method thereof

A technique for white mullet fish and white mullet soup, which is applied in the food field, can solve the problems of heavy fish meal, difficult to implement in large industrial production, and many other problems, and achieves a product with excellent aroma and taste, good market prospect and high protein content. Effect

Inactive Publication Date: 2020-11-20
CHENGDU UNIV OF TRADITIONAL CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The direct drying and crushing method has lower operating requirements, but the resulting fish meal has a strong fishy smell and poor quality
The production efficiency of freeze-drying is low, the cost is high, and it is difficult to implement large-scale industrial production
Spray drying is the most common method, but in order to cover up the fishy smell of fish soup and increase the powder yield of fish soup powder, multi-flavored materials are often added in the process design to mask the taste, which makes the fish soup powder have complex colors and poor resolubility The problem is that the added ingredients are too complex and numerous, and the taste and nutritional value of fish soup powder will be greatly reduced
Have not yet seen that white mullet is prepared into fish soup powder in the prior art

Method used

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  • Opniocepnalus argus var kimnra soup powder and preparation method thereof
  • Opniocepnalus argus var kimnra soup powder and preparation method thereof
  • Opniocepnalus argus var kimnra soup powder and preparation method thereof

Examples

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Effect test

Embodiment 1

[0047] Embodiment 1, the preparation of white mullet fish soup powder of the present invention

[0048] The preparation process flow chart of white mullet fish soup powder of the present invention is as figure 1 shown.

[0049] The specific preparation method is as follows:

[0050](1) Preparation of white mullet soup: slaughter the white mullet, remove the head, decontaminate, clean and cut into pieces, and the fish meat is deodorized (the specific deodorization process is: add β- Cyclodextrin, then add water twice the mass of the fish pieces, mix well, heat in a constant temperature water bath at 55°C for 60 minutes, then remove, wash and filter dry) and deep fry (the frying temperature is 150°C , the time is 40s). After frying, take it out and put it in a stainless steel pot, add water according to the ratio of material to liquid (1:3 (w / w), cook at 100°C for 3 hours, replenish water every 30 minutes, and keep the liquid level unchanged. Filter to obtain white mullet so...

Embodiment 2

[0052] Embodiment 2, the screening of white mullet fish soup powder process parameter of the present invention

[0053] 1. The cooking process of white mullet soup

[0054] Adopt the preparation method described in Example 1 and process parameters to prepare white mullet soup, only change the material-liquid ratio when boiling white mullet soup, the time and temperature of boiling white mullet soup, the specific material-liquid ratio, boiling The selection of temperature and time is shown in Table 1. White mullet soup prepared by different methods was used for protein determination. The results are shown in Table 1.

[0055] Table 1. Different process parameters (changing material-to-liquid ratio, cooking time and temperature) and protein content of white mullet soup prepared by each process parameter when boiling white mullet soup

[0056]

[0057]

[0058] From the results shown in Table 1, it can be seen that the optimal process parameters for cooking white mullet ...

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Abstract

The invention provides opniocepnalus argus var kimnra soup powder and a preparation method thereof and belongs to the field of foods. The preparation method of the opniocepnalus argus var kimnra souppowder comprises the following steps of: (1), removing fishy smell of opniocepnalus argus var kimnra, carrying out frying and then adding water to boil the opniocepnalus argus var kimnra to obtain opniocepnalus argus var kimnra soup; and (2) concentrating and homogenizing the opniocepnalus argus var kimnra soup and carrying out spray drying to obtain opniocepnalus argus var kimnra soup powder. Theopniocepnalus argus var kimnra soup powder provided by the invention is high in protein content, and the nutrition value of the opniocepnalus argus var kimnra powder is fully guaranteed. Furthermore,the opniocepnalus argus var kimnra soup powder is good in resolubility, easy to brew and convenient to eat. More importantly, the opniocepnalus argus var kimnra soup powder overcomes the problem in the prior art that the fish soup powder is high in fishy smell and a large number of ingredients need to be added. Only the opniocepnalus argus var kimnra is taken as a raw material, almost no other ingredients are added, but the fishy smell is extremely low, the original flavor of the opniocepnalus argus var kimnra is retained, and the aroma and taste are excellent. In addition, the fish soup powder is white in color, good in uniformity and good in sensory quality and has a good market prospect.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a white mullet fish soup powder and a preparation method thereof. Background technique [0002] White mullet is a characteristic economic fish in Neijiang City, Sichuan Province. It has extremely high nutritional, economic and medicinal values, and is known as "the treasure of fish". Because of its high nutritional value, white mullet is very popular among consumers. People often use white mullet to make soup for food and nutrition. However, the traditional way of making soup takes a long time, has low utilization rate of raw materials, high transportation cost and short shelf life. , lack of convenience and other shortcomings, which is inconsistent with the current pursuit of a healthier, fast-paced, high-quality, and efficient lifestyle. At the same time, white mullet is mainly sold fresh for a long time, and there are very few intensively processed products, which seriously re...

Claims

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Application Information

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IPC IPC(8): A23L23/10A23L17/10A23L33/00A23P10/40A23L5/20A23L5/10A23L5/00
CPCA23L23/10A23L17/10A23L33/00A23P10/40A23L5/21A23L5/27A23L5/11A23L5/13A23L5/00
Inventor 蒋丽施左栖枫焦晓磊孟晓王娟陈艳薛亚斌李瑶
Owner CHENGDU UNIV OF TRADITIONAL CHINESE MEDICINE
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