Fishy smell removing method for prolonging shelf life of instant fish gelatin

Abstract

The invention provides a fishy smell removing method for prolonging the shelf life of instant fish gelatin. The fishy smell removing method comprises the following steps of step 1, screening dry fish gelatin; step 2, soaking the dried fish gelatin with fish gelatin treatment raw materials to remove fishy smell, and then cleaning the fish gelatin; and step 3, shearing the dried fish gelatin cleaned in step 2, and then performing spin-drying. According to the method provided by the invention, the fishy smell of the dried fish gelatin is removed, and the problems that in the prior art, an instant fish gelatin product is generally incomplete in fishy smell removal, relatively heavy in fishy smell, soft and rotten, and short in shelf life, the acceptance of instant fish gelatin by consumers is influenced, and the development of the instant fish gelatin product is limited can be effectively solved. In addition, the water retention rate of the dried fish gelatin which is subjected to fishy smell removing by the method is close to that of a fresh fish gelatin raw material, other deep processing processes such as later cleaning are facilitated, the instant fish gelatin prepared from the fish gelatin raw material which is subjected to fishy smell removing and improved by the method is chewy within shelf life, the state is superior to that of the instant fish gelatin prepared by a traditional fishy smell removal method, and the shelf life is obviously prolonged.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a deodorizing method for prolonging the shelf life of ready-to-eat isinglass. Background technique [0002] Fish maw is the dried product of fish swim bladder, which is the organ used by fish to adjust sinking and floating. It is also called fish bubble, which contains gas. Fish maw is as famous as bird's nest and shark's fin. It is one of the "Eight Treasures" and is known as "Marine Ginseng". Its main components are high-grade collagen, various vitamins and trace elements such as calcium, zinc, iron, selenium and so on. Its protein content is as high as 84.2%, and its fat is only 0.2%, making it an ideal high-protein and low-fat food. It is the raw material for human body to supplement and synthesize protein, and it is easy to absorb and utilize. [0003] However, at present, instant isinglass products on the market generally show incomplete removal of fishy fish, heavy fishy ...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for removing fishy smell that prolongs the shelf life of instant fish gelatin, so as to solve the problem of incomplete fishy smell removal, heavy fishy smell, soft and rotten fish glue, and short shelf life of instant fish gelatin products in the prior art. Issues that affect consumers' acceptance of instant isinglass and limit the development of instant isinglass products

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