Fishy smell removing method for prolonging shelf life of instant fish gelatin
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A shelf life and isinglass technology, applied in food science, preservation of meat/fish with chemicals, food ingredients as odor modifiers, etc. The effect of Q-flavor in taste, excellent state and extended shelf life
Pending Publication Date: 2021-06-04
葛兰瑞克(厦门)食品科技有限公司
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[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 sm
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Embodiment 1
[0026] The present embodiment provides a deodorizing method for extending the shelf life of instant isinglass, comprising the following steps:
[0027] Step 1. Screen the dried fish maw for use;
[0028] Step 2, according to the ratio of material to water of 1:5-15, adding the raw material for fish maw treatment to the purified water at 25 ° C to obtain a deodorizing mixed solution, and then adding the dry isinglass raw material to the deodorizing mixture according to the ratio of material to water of 1:10-25 Dispense the solution, turn on the air conditioner and set it at 25°C, soak for 8-24h;
[0029] Step 3. The soaked fish gelatin is first drained to remove the fishy smell and mixed with the liquid, and then rinsed with pure water at 25°C for 5-6 times to remove sediment, black spots and incidental impurities until the surface is free of oily feeling. Cut the glue and cut off the bad head of the fish glue;
[0030] Step 4. Cut the fish maw according to the width of 2-4cm...
Embodiment 2
[0033] The present embodiment provides a raw material for fish maw treatment, which includes the following components calculated by weight: 2 parts of TG enzyme, 1 part of complex phosphate, 1 part of perilla leaves, 1 part of ginger, 1 part of Chinese prickly ash 1 part, 1 part cinnamon, 1 part shiitake mushroom, 1 part salt. Sample proofing test, 6g (dry weight) isinglass per bowl, 6 degrees sugar proofing, 121°C / heating for 15-20min, constant temperature 10-14min and cooling for 8min (begin to inject ice water for cooling at 60°C).
Embodiment 3
[0035] This embodiment provides a raw material for fish maw treatment, which includes the following components calculated in parts by weight: 10 parts of TG enzyme, 15 parts of compound phosphate, 5 parts of perilla leaves, 5 parts of ginger, 5 parts of Chinese prickly ash 5 parts, 5 parts cinnamon, 5 parts shiitake mushrooms, 3 parts salt. Sample proofing test, 6g (dry weight) isinglass per bowl, 6 degrees sugar proofing, 121°C / heating for 15-20min, constant temperature 10-14min and cooling for 8min (begin to inject ice water for cooling at 60°C).
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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 ...
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Application Information
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