Application of compound essential oil sauce in removal of fishy smell

A technology for compounding essential oils and sauces, which is used in applications, food ingredients as odor modifiers, food ingredients containing natural extracts, etc., can solve problems such as the inability to meet the preparation process and affect the purchase demand of fish products, and achieve sensory quality improvement. , easy to use, quick and effective

Pending Publication Date: 2021-07-09
NANJING INST FOR THE COMPREHENSIVE UTILIZATION OF WILD PLANTS CHINA COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For people who do not like spices, the way of using spices to remove fishy smell will affect the purchase demand of this group of people for fish products
In addition, more pre-cooking preparation processes cannot meet the needs of today's fast-paced life

Method used

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  • Application of compound essential oil sauce in removal of fishy smell
  • Application of compound essential oil sauce in removal of fishy smell
  • Application of compound essential oil sauce in removal of fishy smell

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] An application of compound essential oil sauce in removing fishy smell, characterized in that, said compound essential oil sauce comprises the following components in mass percentage:

[0029] Perilla essential oil 0.2%

[0030] Ginger essential oil 0.2%

[0031] Xanthan Gum 0.3%

[0032] Sodium Carboxymethyl Cellulose 0.3%

[0033] Maltodextrin 4%

[0034] Modified Starch 2%

[0035] Salt 8%

[0036] White sugar 3%

[0037] Yeast Extract 1%

[0038] Monosodium Glutamate 3%

[0039] Sodium 5'-flavored dinucleotide 0.15%

[0040] Citric acid 0.175%

[0041] Purified water balance

[0042] Add the compound essential oil seasoning sauce according to 10% of the mass of silver carp meat, treat the fish meat at 15°C for 60 min, and steam for 8 min.

Embodiment 2

[0044] The difference between embodiment 2 and embodiment 1 is that a kind of application of compound essential oil sauce in removing fishy smell, described compound essential oil sauce comprises each component of following mass percentage:

[0045] Perilla essential oil 0.2%

[0046] Ginger essential oil 0.4%

[0047] Xanthan Gum 0.3%

[0048] Sodium Carboxymethyl Cellulose 0.5%

[0049] Maltodextrin 4%

[0050] Modified Starch 2%

[0051] Salt 10%

[0052] White sugar 5%

[0053] Yeast Extract 1%

[0054] Monosodium Glutamate 3%

[0055] Sodium 5'-flavored dinucleotide 0.15%

[0056] Citric acid 0.125%

[0057] Purified water balance

[0058] Add the compound essential oil seasoning sauce according to 10% of the mass of silver carp meat, treat the fish meat at 20°C for 30 minutes, and steam for 8 minutes.

Embodiment 3

[0060] The difference between embodiment 3 and embodiment 1 is, the application of a kind of compound essential oil sauce in removing fishy smell, described compound essential oil sauce comprises each component of following mass percentage:

[0061] Perilla essential oil 0.2%

[0062] Ginger essential oil 0.6%

[0063] Xanthan Gum 0.2%

[0064] Sodium Carboxymethyl Cellulose 0.3%

[0065] Maltodextrin 5%

[0066] Modified Starch 2%

[0067] Salt 8%

[0068] White sugar 3%

[0069] Yeast Extract 1.5%

[0070] Monosodium Glutamate 3%

[0071] Sodium 5'-flavored dinucleotide 0.15%

[0072] Citric acid 0.175%

[0073] Purified water balance

[0074] Add the compound essential oil seasoning sauce according to 5% of the mass of silver carp meat, treat the fish meat at 15°C for 45 minutes, and steam for 8 minutes.

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PUM

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Abstract

The invention discloses application of compound essential oil sauce in removing fishy smell, and belongs to the technical field of food processing. The invention discloses compound essential oil sauce. The effects of removing fishy smell and increasing freshness are achieved through compound matching of purple perilla essential oil and ginger essential oil. When the compound essential oil sauce is used for cooking fish meat, the thiobarbituric acid value of the fish meat is reduced by 76.5%, the total content of fishy smell components is reduced by 98.1%, and the sensory quality of the fish meat is greatly improved. The compound essential oil sauce is simple, convenient and rapid to use, has a remarkable fishy smell removing effect on fish meat, is delicious in cooked fish dishes, and has a good application prospect in the field of food.

Description

technical field [0001] The invention relates to the application of a compound essential oil sauce in removing fishy smell, and belongs to the technical field of food processing. Background technique [0002] Fish is delicious, nutritious, and has the advantages of high protein, low fat, and low cholesterol. It is a common delicacy on the table of ordinary people. However, the unsaturated fatty acids contained in fish are prone to oxidation, producing volatile small molecule compounds of aldehydes and ketones, which cause the unique fishy smell of fish, thus affecting the taste of fish. [0003] Spices or some flavor substances are widely used in daily cooking to cover up or weaken the fishy smell, such as onion, ginger, perilla, pepper, pepper, chili, vinegar, rice wine, etc. Spices have a special flavor, and often require a larger amount of addition to achieve a certain deodorizing effect. For people who do not like spices, the way of using spices to remove fishy smell wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/00A23L5/20
CPCA23L27/10A23L27/84A23L5/27A23V2002/00A23V2200/15A23V2250/21A23V2250/5086A23V2250/51088A23V2250/5114A23V2250/5118A23V2250/218A23V2250/032
Inventor 姚正颖金敬红孙力军侯北伟林群英吴亮亮陈文华
Owner NANJING INST FOR THE COMPREHENSIVE UTILIZATION OF WILD PLANTS CHINA COOP
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