Supercharge Your Innovation With Domain-Expert AI Agents!

Fish-flavor essence as well as preparation method and food of fish-flavor essence

A technology of essence and fish flavor, which is applied in the field of fish flavor essence and its preparation, can solve the problems of insufficient flavor of essence and high production cost, and achieve the effect of improving color and reducing cost

Active Publication Date: 2021-08-20
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the essence flavor produced by this method is not enough, and the production cost is relatively high

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fish-flavor essence as well as preparation method and food of fish-flavor essence
  • Fish-flavor essence as well as preparation method and food of fish-flavor essence
  • Fish-flavor essence as well as preparation method and food of fish-flavor essence

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0031] On the one hand, the present invention provides a kind of preparation method of fish flavor essence, it comprises the following steps:

[0032] After mixing the materials, carry out thermal reaction under preset pressure to prepare fish flavor;

[0033] The material includes components by weight: 20-40 parts of fish meat enzymatic hydrolysis solution, 10-30 parts of fish bone enzymatic hydrolysis solution, 1-5 parts of glucose, 0.2-1 part of yeast extract, 0.2-0.5 parts of thiamine, plant 2-4 parts of protein hydrolyzate, 1.5-4 parts of amino acid and 0.2-0.5 parts of disodium nucleotide;

[0034] Wherein the preparation method of fish enzymatic hydrolyzate comprises:

[0035] Mix and heat minced fish meat with a solid-to-liquid ratio of (1-3):5 and water, add 0.1wt%-0.2wt% flavor protease and 0.05wt%-0.1wt% animal protease for enzymolysis, and inactivate the enzyme live;

[0036] Among them, the specific activity of flavor protease is 100,000-300,000 u / g, and that o...

Embodiment 1

[0063] The flavor protease and animal protease used in this example are enzymes with a specific activity of 200,000 u / g from Nanning Pangbo Biological Co., Ltd.

[0064] 1) Preparation of fish enzymatic hydrolyzate

[0065] Cut the fresh fish meat into 3cm-sized pieces, and mince the fish meat, and mix the minced fish meat with ultrapure water evenly according to the ratio of material to liquid: 2:5. Then use a water bath to heat to 40°C, then add 0.15wt% flavor protease and 0.05wt% animal protease, after 60 minutes of enzymolysis, raise the temperature to 100°C, and keep it for 20 minutes to inactivate the enzyme. Then cool to room temperature to prepare fish enzymatic hydrolyzate.

[0066] 2) Preparation of fish bone enzymatic hydrolyzate

[0067] Put the fish bones in a grinder to grind them to form a fish bone paste, then mix the fish bone paste and ultrapure water according to the material-to-liquid ratio of 1:5, heat to 40°C in a water bath, and add 0.3wt% animal Carr...

Embodiment 2

[0071] The preparation method of this example is basically the same as that of Example 1, except that the solid-liquid ratio of minced fish and water is 1:5.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of preparation of essence, and specifically relates to fish-flavor essence as well as a preparation method and food of the fish-flavor essence. The preparation method of the fish-flavor essence comprises the following steps: mixing materials and carrying out thermal reaction under preset pressure; the materials comprises the following components in parts by weight: 20-40 parts of fish meat enzymatic hydrolysate, 10-30 parts of fish bone enzymatic hydrolysate, 1-5 parts of glucose, 0.2-1 part of yeast extract, 0.2-0.5 part of thiamine, 2-4 parts of hydrolyzed vegetable protein liquid, 1.5-4 parts of amino acid and 0.2-0.5 part of disodium 5 '-ribonucleotide, and the preparation of the fish meat enzymatic hydrolysate comprises the following steps: mixing minced fish meat with water according to a ratio, heating, and carrying out enzymatic hydrolysis with flavourzyme and animal protease; and the preparation of the fish bone enzymatic hydrolysate comprises the following steps: mixing fishbone paste and water according to a ratio, heating, and carrying out enzymolysis by the animal protease. The fish-flavor essence prepared by the method is better in flavor. The invention also provides the fish-flavor essence prepared by the method and the food containing the essence.

Description

technical field [0001] The invention relates to the technical field of essence preparation, in particular to a fish flavor essence, a preparation method thereof, and food. Background technique [0002] With the rapid development of the food industry, especially the industries of convenience food, meat products and condiments, the market demand for meat flavors is also increasing. The traditional method for preparing meat-flavored flavors is mainly based on amino acids and reducing sugars as the main reaction substrates, for example, the reaction of pentose, hexose and cysteine ​​to prepare a meat-flavored base material. However, the essence and flavor prepared by this method are not enough, and the production cost is relatively high. Contents of the invention [0003] Based on this, the present invention provides a method for preparing a fish flavor essence with low production cost and sufficient umami flavor. [0004] On the one hand, the present invention provides a ki...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L27/21A23L27/23A23L27/26
CPCA23L27/00A23L27/10A23L27/20A23L27/23A23L27/105A23L27/26A23L27/215A23L27/2056
Inventor 孙颖翁云宣
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com