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Method for removing fishy smell of live abalone

A technique for removing fishy smell from abalone, which is applied in the direction of using chemicals to preserve meat/fish, bacteria used in food preparation, and food ingredients as antioxidants, etc. It can solve the problems that abalone is not suitable for diversified processing, etc., and achieves a significant effect of removing fishy smell , long shelf life, convenient processing and utilization

Pending Publication Date: 2021-10-22
ZHEJIANG BAIZHENTANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in this patent, the abalone meat is crushed and then deodorized. The processed product is abalone peptide, and the processed abalone is not suitable for diversified processing.

Method used

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  • Method for removing fishy smell of live abalone
  • Method for removing fishy smell of live abalone
  • Method for removing fishy smell of live abalone

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A rumor method of abalone, including the following steps:

[0034] Step one, remove the abalone inspection, the abalone after acceptance is immediately cleaned, remove the shell, use tap water cycle cleaning;

[0035] Step 2, the preparation of the enzyme solution: mixed sea product hydrolymease and neutral protease in weight ratio of 1: 2, purified water at 40 ° C, stirred mixed for 10 min to obtain an enzymatic hydrolyzate;

[0036] Step three, enzymatic solution: Put the abalone after cleaning in the thermal insulation equipment, control the temperature at 45 ° C, adding the enzymatic hydrolyzate without abalone, enzymatic solution for 5 hours;

[0037] Step 4, the preparation of the activated bacteria: Add bifidobacterium, Bulgaria Lactobacillus, Glucidacillus concentration of 2.5%, aqueous solution, resulting in mixed bacteria; put the mixed bacterial liquid into the constant temperature clock, temperature 29 ° C, speed 140R / min, activation of 20 minutes to obtain an...

Embodiment 2

[0041] A rumor method of abalone, including the following steps:

[0042] Step one, remove the abalone inspection, the abalone after acceptance is immediately cleaned, remove the shell, use tap water cycle cleaning;

[0043] Step 2, the preparation of the enzyme solution: mixed sea product hydrolymease and neutral protease in weight ratio 1: 1, add 38 ° C pure water, stir mixed for 5 min to obtain an enzymatic hydrolyzate;

[0044] Step three, enzymatic solution: Put the abalone after cleaning in the insulation equipment, control the temperature at 40 ° C, adding the enzymatic hydrolyzate without abalone, enzymatic solution for 3 hours;

[0045] Step 4, the preparation of the activated bacteria: bifidobacteria, Bulgaria Lactobacillus added to a concentration of 0.1% glucose aqueous solution, resulting in a mixed bacteria liquid; put the mixed bacterial solution into the constant temperature shaker, temperature 18 ° C, speed 80R / min, activation of 10 minutes to obtain an activate...

Embodiment 3

[0049] A rumor method of abalone, including the following steps:

[0050] Step one, remove the abalone inspection, the abalone after acceptance is immediately cleaned, remove the shell, use tap water cycle cleaning;

[0051] Step 2, the preparation of the enzyme solution: mixed sea product hydrolymease and neutral protease in weight ratio of 1: 3, adding pure water at 43 ° C, stirring for 15 min to obtain an enzymatic hydrolyzate;

[0052] Step three, enzymatic solution: Put the cleaning abalone in the insulation equipment, control the temperature at 50 ° C, adding the enzymatic hydrolyzate without abalone, enzymatic solution for 7 hours;

[0053] Step 4, the preparation of the activated bacteria: Bifidobacterium, Bulgaria Lactobacillus was added to a glucose solution of 5% by weight than 1: 2, and the mixed bacterial liquid was obtained, and the mixed bacteria was placed in a constant temperature clocker. The temperature is 40 ° C, the rotation speed is 200R / min, activated for 30...

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Abstract

The invention discloses a method for removing fishy smell of live abalones, which comprises the following steps: shelling: checking and accepting the live abalones, immediately cleaning and spraying the checked and accepted abalones, shelling, and circularly cleaning with tap water; performing enzymolysis: putting the cleaned abalones into heat preservation equipment, adding enzymatic hydrolysate to submerge the abalones, and performing enzymolysis; fermenting: cleaning and draining off the abalone subjected to enzymolysis treatment, uniformly spraying the activated bacterial liquid into the abalone, putting the abalone into a fermentation tank, controlling the temperature to be 40-45 DEG C, and performing sealed fermentation; and post-treatment: filtering the fermentation liquor, soaking the filtered abalones with clear water, and draining to obtain the fishy smell removed abalones. The live abalones are subjected to enzymolysis and fermentation composite fishy smell removal treatment, bitterness and fishy smell are avoided, the preservation time can be prolonged, later processing and utilization are facilitated, the fishy smell removal effect is achieved through the green and efficient biological fishy smell removal technology and the synergistic effect of enzymolysis and fermentation, the method is mild, and the fishy smell removal effect is remarkable.

Description

Technical field [0001] The present invention relates to the field of aquatic product processing technique, and specific to a trunk method of abalone abuse. Background technique [0002] Abalone is one of the famous "sea treasures", the taste is delicious, nutritious, is known as the "soft gold" of the ocean. Abalone fresh edible part of protein 24%, fat 0.44%, is a high protein, low-fat food that is very advantageous to the human body, and abalone is also rich in glutamic acid, which is very delicious. Abalone is sweet, hosted, has clear heat and eyesight, nourishing yin, nourishing the role of bloody and stomach, which is favored by consumers. [0003] In general, the abalone contains some oxide trimethylamine, which forms trimethylamine and dimethylamine under the action of the microorganism, and simple trimethylamine has a flavor of ammonia, and does not exist in fresh abalone. However, when it is present in a hexapyridine, δ-aminopyrid, δ-aminopyrid, etc., will increase the f...

Claims

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Application Information

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IPC IPC(8): A23L17/50A23L5/20A23B4/20
CPCA23L17/50A23L5/25A23L5/28A23L5/276A23L5/273A23B4/20A23V2002/00A23V2400/123A23V2400/51A23V2200/02A23V2200/15A23V2250/21A23V2250/61
Inventor 戴晨义戴晨旭董庆盈徐宇帆
Owner ZHEJIANG BAIZHENTANG FOOD
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