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Loach composite deodorization method with remarkable deodorization effect

A deodorizing and loach technology, which is applied in the fields of food science, application, food ingredients, etc., can solve the problems of insufficient research on biological deodorization method, low acceptability of deodorization products, and inability to achieve deodorization effect, etc., and achieve optimal deodorization. The effect of smelly effect and product quality, broadening the consumer market, and fast and efficient deodorization

Inactive Publication Date: 2021-05-04
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a kind of loach compound deodorization method with significant deodorization effect, to solve the problem that the physical deodorization method proposed in the above-mentioned background technology mainly acts on the surface of loach, which cannot achieve a good deodorization effect, and will cause nutritional deficiencies. The loss of substances, the chemical deodorization method is easy to introduce chemical substances, which makes consumers less acceptable to such deodorization products, and the use of chemical reagents must be strictly controlled to avoid food safety problems caused by chemical residues. Biological deodorization Legal research is still not deep enough

Method used

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  • Loach composite deodorization method with remarkable deodorization effect
  • Loach composite deodorization method with remarkable deodorization effect
  • Loach composite deodorization method with remarkable deodorization effect

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Step 1: Raw material pretreatment

[0050] Remove the head, viscera and spine of the fresh loach, wash, collect the meat, grind the meat, rinse with clean water, rinse with distilled water, cut into thin slices of 1.5cm×1.5cm×0.2cm, and accurately weigh the samples for use;

[0051] Step 2: Preparation of deodorizing liquid

[0052] Take 60ml of distilled water, control the pH to 7, add sweet wine koji and trehalose, the amount of sweet wine koji added is 0.6%, and the compounding ratio of trehalose and sweet wine koji is 62:1;

[0053] Step 3: Loach sweet wine koji-trehalose compound deodorization

[0054] Take 20g of the loach sample treated in step 1, add the deodorization solution prepared in step 2 to the loach sample, the deodorization temperature is 20°C, and the deodorization time is 40 minutes;

[0055] Step 4: Post-processing

[0056] Take the loach sample obtained in step 3 and filter it to obtain the deodorized loach meat, soak it in distilled water for 3...

Embodiment 2

[0058] Step 1: Raw material pretreatment

[0059] Remove the head, viscera and spine of the fresh loach, wash, collect the meat, grind the meat, rinse with clean water, rinse with distilled water, cut into thin slices of 1.5cm×1.5cm×0.2cm, and accurately weigh the samples for use;

[0060] Step 2: Preparation of deodorizing liquid

[0061] Take 60ml of distilled water, control the pH to 7, add sweet wine koji and trehalose, the amount of sweet wine koji added is 0.8%, and the compounding ratio of trehalose and sweet wine koji is 60:1;

[0062] Step 3: Loach sweet wine koji-trehalose compound deodorization

[0063] Take 20g of the loach sample treated in step 1, add the deodorization solution prepared in step 2 to the loach sample, the deodorization temperature is 20°C, and the deodorization time is 35 minutes;

[0064] Step 4: Post-processing

[0065] Take the loach sample obtained in step 3 and filter it to obtain the deodorized loach meat, soak it in distilled water for 3...

Embodiment 3

[0067] Step 1: Raw material pretreatment

[0068] Remove the head, viscera and spine of the fresh loach, wash, collect the meat, grind the meat, rinse with clean water, rinse with distilled water, cut into thin slices of 1.5cm×1.5cm×0.2cm, and accurately weigh the samples for use;

[0069] Step 2: Preparation of deodorizing liquid

[0070] Take 60ml of distilled water, control the pH to 7, add sweet wine koji and trehalose, the amount of sweet wine koji added is 1.2%, and the compounding ratio of trehalose and sweet wine koji is 56:1;

[0071] Step 3: Loach sweet wine koji-trehalose compound deodorization

[0072] Take 20g of the loach sample treated in step 1, add the deodorization solution prepared in step 2 to the loach sample, the deodorization temperature is 15°C, and the deodorization time is 30 minutes;

[0073] Step 4: Post-processing

[0074] Take the loach sample obtained in step 3 and filter it to obtain the deodorized loach meat, soak it in distilled water for 3...

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Abstract

The invention discloses a loach composite deodorization method with a remarkable deodorization effect. The loach composite deodorization method with the remarkable deodorization effect uses the following raw materials: fresh loaches, distilled water, sweet distiller's yeast and trehalose. The loach composite deodorization method with the remarkable deodorization effect comprises the following operation processes of: step 1, pretreatment of the raw materials; step 2, preparation of a deodorization solution; step 3, loach sweet distiller's yeast-trehalose composite deodorization; and step 4, post-treatment. The loach composite deodorization method with the remarkable deodorization effect is convenient, simple, economical and safe, combines respective advantages of a deodorization agent, even generates a synergistic effect, improves the deodorization efficiency, and makes up for the deficiencies of each other, thereby achieving a better deodorization effect and product quality, providing a basis for the development and utilization of fish gelatin products, improving the production added value of the loaches, broadening the consumer market of loach products, and providing an experimental basis for the field of aquatic product processing application such as development of loach functional foods.

Description

technical field [0001] The invention relates to the technical field of research and development of loach food, in particular to a compound deodorization method for loach with significant deodorization effect. Background technique [0002] Loach, the meat is tender, delicious and nutritious. The protein content of loach is much higher than that of other meats. It belongs to high-quality protein and has high physiological value. The content of vitamin B2 and niacin is much higher than other meats. It is also a good source of inorganic salts such as calcium, phosphorus, potassium and iodine. Loach meat, body surface mucus or the whole body can be used as medicine. It also contains loach polysaccharides, active polypeptides, hyaluronic acid and other active substances. It is known as "water ginseng" , in addition, loach polysaccharides have various pharmacological activities such as protecting liver damage, anti-tumor, lowering blood sugar and blood lipids, and immune regulation...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L17/10A23L5/20
CPCA23L17/65A23L17/10A23L5/28A23V2002/00A23V2250/636
Inventor 邵娟娟董婧琪张修建孙纪录
Owner HEBEI AGRICULTURAL UNIV.
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