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Production method of eel peptide-based roasted eel and roasted saury sauce

A production method and sauce technology, which are applied in the production field of eel peptide-based roasted eel and roasted saury sauce, can solve the problem of low gross profit margin of production and processing, low comprehensive utilization rate of products, soaring export price of roasted eel, etc. problems, to achieve the effect of enhancing human immunity, eliminating the smell of meat, and increasing the finish

Pending Publication Date: 2021-01-05
CHANGLE JUQUAN FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In 2018, after being endangered for many years, the Japanese eel encountered an extremely serious shortage of seedlings. The eel seedlings were only about 1% in the same period last year, which caused the export price of grilled eels to soar to 400 yuan / kg. Raw materials and supporting equipment are not perfect and complete, the gross profit margin of production and processing in the industry is not high, generally between 8% and 20%, the production efficiency is relatively low, and the comprehensive utilization rate of products is not high. In the case of limited development of eel species Under the current situation, it is urgent to improve the assembly level of production and processing technology, promote the improvement of production efficiency, and improve the comprehensive utilization rate of resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] 1. Raw materials: High-salt dilute fermented soy sauce is used as raw material, which is clarified and stored for later use.

[0018] 2. Enzymatic hydrolysis: Clean the oversized Japanese eel, substandard Japanese eel, and incomplete Japanese eel segments, remove internal organs, combine and crush, add twice the volume of water, heat to 50°C, and use compound protease to enzymolyze the Japanese eel protein , the enzymolysis process is: enzymolysis at pH 6.5, 50°C for 5 hours, and the concentration of the compound protease is 1100U / g;

[0019] 3. Filtration: the above-mentioned enzymolysis solution was left to stand for 30 minutes, the upper suspension oil layer was discarded, and after filtering through gauze, ceramic membrane (membrane pore size 0.1 μm) was filtered to obtain the enzymolysis filtrate;

[0020] 4. Membrane separation: The filtered enzymatic hydrolysis filtrate is separated by a tangential membrane of 100,000 Daltons, and the fraction below 100,000 Dalto...

example 2

[0026] 1. Raw materials: High-salt dilute fermented soy sauce is used as raw material, which is clarified and stored for later use.

[0027] 2. Enzymatic hydrolysis: Clean the oversized Japanese eel, substandard Japanese eel, and incomplete Japanese eel segments, remove internal organs, combine and crush, add twice the volume of water, heat to 50°C, and use compound protease to enzymolyze the Japanese eel protein , the enzymolysis process is: enzymolysis at pH 6.5, 50°C for 5 hours, and the concentration of the compound protease is 1100U / g;

[0028] 3. Filtration: the above-mentioned enzymolysis solution was left to stand for 30 minutes, the upper suspension oil layer was discarded, and after filtering through gauze, ceramic membrane (membrane pore size 0.1 μm) was filtered to obtain the enzymolysis filtrate;

[0029] 4. Membrane separation: The filtered enzymatic hydrolysis filtrate is separated by a tangential membrane of 100,000 Daltons, and the fraction below 100,000 Dalto...

example 3

[0035] 1. Raw materials: High-salt dilute fermented soy sauce is used as raw material, which is clarified and stored for later use.

[0036] 2. Enzymatic hydrolysis: Clean the oversized Japanese eel, substandard Japanese eel, and incomplete Japanese eel segments, remove internal organs, combine and crush, add twice the volume of water, heat to 50°C, and use compound protease to enzymolyze the Japanese eel protein , the enzymolysis process is: enzymolysis at pH 6.5, 50°C for 5 hours, and the concentration of the compound protease is 1100U / g;

[0037] 3. Filtration: the above-mentioned enzymolysis solution was left to stand for 30 minutes, the upper suspension oil layer was discarded, and after filtering through gauze, ceramic membrane (membrane pore size 0.1 μm) was filtered to obtain the enzymolysis filtrate;

[0038] 4. Membrane separation: The filtered enzymatic hydrolysis filtrate is separated by a tangential membrane of 100,000 Daltons, and the fraction below 100,000 Dalto...

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PUM

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Abstract

The present invention provides a production method of an eel peptide-based roasted eel and roasted saury sauce. The eel peptide-based roasted eel and roasted saury sauce comprises roasted eel normal juice soy sauce, an eel peptide concentrated solution, water, white granulated sugar, mirin, high fructose corn syrup, edible alcohol, monosodium glutamate, modified starch and a food additive. The roasted eel and roasted saury sauce is rich in a sauce flavor and also has a special flavor of roasted eels, can eliminate fishy smell, and increases delicate taste and sweetness; and the added eel peptide enables the sauce to be richer in nutrition, rich in various essential amino acids, good in taste and excellent in quality.

Description

technical field [0001] The invention relates to a food, in particular to a production method of eel peptide-based grilled eel and grilled saury sauce. Background technique [0002] Grilled eel is a star commodity exported to Japan in our country, especially in our city. According to the FAO report, the global annual consumption of eels is about 130,000 tons, and the Japanese market accounts for about 70%. In 2018, after being endangered for many years, the Japanese eel encountered an extremely serious shortage of seedlings. The eel seedlings were only about 1% in the same period last year, which caused the export price of grilled eels to soar to 400 yuan / kg. Raw materials and supporting equipment are not perfect and complete, the gross profit margin of production and processing in the industry is not high, generally between 8% and 20%, the production efficiency is relatively low, and the comprehensive utilization rate of products is not high. In the case of limited developm...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L5/20A23L33/00A23J1/04A23J3/34
CPCA23L27/00A23L5/27A23L33/00A23J1/04A23J3/341A23V2002/00A23V2200/30
Inventor 翁齐彪王家恩付才力林文超魏心星邱宗清
Owner CHANGLE JUQUAN FOOD
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