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Preparation method of small yellow croaker flavor material

A technology of small yellow croaker and flavoring ingredients, which is applied in the field of food processing, can solve the problems of difficult processing of fish waste, low hygiene and safety, and low technical content, and achieve the effects of shortening processing time, rich nutrition, and simple process

Pending Publication Date: 2021-11-23
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the processing of fish waste is difficult, costly and profitable
At present, the existing fish waste processing industry is still in its infancy, and there are outstanding problems such as rough processing, low technical content, and low hygiene and safety.

Method used

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  • Preparation method of small yellow croaker flavor material
  • Preparation method of small yellow croaker flavor material
  • Preparation method of small yellow croaker flavor material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A preparation method of small yellow croaker flavoring, the specific steps are:

[0046] (1) Grinding fresh small yellow croaker leftovers after steaming and cooking for 15 minutes at a power of 2000W in a microwave oven to obtain a slurry of small yellow croaker leftovers;

[0047] (2) Adjust the ratio of the small yellow croaker leftover slurry obtained in step (1) to water to 1g:1mL, add 2% (enzyme to substrate mass ratio) papain, and enzymolyze at 65°C for 4h; then Centrifuge at 4°C and 5000rmp for 15 minutes, and the supernatant is the enzymatic hydrolysis solution of the leftovers of the small yellow croaker;

[0048] (3) Add g / 100mL yeast extract to the enzymatic hydrolysis solution of the leftovers of the small yellow croaker obtained in step (2), and treat it in a water bath at 40°C for 1 hour to remove the fishy smell, and obtain the base material of the small yellow croaker flavoring material;

[0049] (4) Add 1g / dL of salt, 1g / dL of sucrose and 3g / dL of lig...

Embodiment 2

[0053] A preparation method of small yellow croaker flavoring, the specific steps are:

[0054] (1) Grinding fresh small yellow croaker leftovers after steaming and cooking for 15 minutes at a power of 2000W in a microwave oven to obtain a slurry of small yellow croaker leftovers;

[0055] (2) adjust the slurry obtained in the step (1) to obtain the leftovers of the small yellow croaker with a water ratio of 1g: 1mL to add water and stir, add 0.5% (enzyme to substrate mass ratio) papain, at 65 ° C Enzymolysis for 2 hours; then centrifuged at 4°C and 5000rmp for 15 minutes, the supernatant was the enzymatic hydrolysis solution of the leftovers of the small yellow croaker;

[0056] (3) Add g / 100mL of yeast extract to the enzymolysis solution of the offal of the small yellow croaker obtained in step (2), and treat it in a water bath at 40°C for 1 hour to remove the fishy smell, and obtain the base material of the small yellow croaker flavoring material;

[0057] (4) Add 1g / dL of...

Embodiment 3

[0061] A preparation method of small yellow croaker flavoring, the specific steps are:

[0062] (1) Grinding fresh small yellow croaker leftovers after steaming and cooking for 15 minutes at a power of 2000W in a microwave oven to obtain a slurry of small yellow croaker leftovers;

[0063] (2) The slurry obtained in the adjustment step (1) to obtain the leftovers of the small yellow croaker is 1g:1mL to add water and stir with the ratio of water, add the papain of 3.5% (enzyme and substrate mass ratio), at 65 ℃ Enzymolysis for 6 hours; then centrifuged at 4°C and 5000rmp for 15 minutes, the supernatant was the enzymatic hydrolysis solution of the leftovers of the small yellow croaker;

[0064] (3) Add 1 g / dL of yeast extract to the enzymatic hydrolyzate of small yellow croaker flavor material obtained in step (2), and treat it in a water bath at 40°C for 1 hour to remove the fishy smell;

[0065] (4) Add 1g / dL of salt, 1g / dL of sucrose and 3g / dL of light soy sauce to the deod...

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Abstract

The invention discloses a preparation method of a small yellow croaker flavor material, which comprises the following steps: cooking fresh small yellow croaker leftovers, and mincing to obtain a sizing agent of the small yellow croaker leftovers; mixing the slurry with water, adding papain for enzymolysis, and then centrifuging to obtain enzymatic hydrolysate of the small yellow croaker leftovers; adding a fishy smell removing agent into the enzymatic hydrolysate, and performing fishy smell removing treatment under a water bath condition to obtain a base material of the small yellow croaker flavor material; and adding seasonings into the base material, blending the flavor of the base material, and sterilizing to obtain a finished product of the small yellow croaker flavor material. The small yellow croaker flavor material obtained by using the method disclosed by the invention not only contains rich nutritional ingredients, but also has the unique faint scent and delicious flavor of small yellow croakers, is free from fishy odor and is clear and transparent brown yellow. According to the preparation method, the processing time is greatly shortened, and the cost is saved; and meanwhile, the obtained small yellow croaker flavor material is low in salt content, and meets the diet concept of modern people pursuing health and low salt. The product disclosed by the invention is simple in production equipment, short in production period, low in production cost and easy to realize industrial production.

Description

technical field [0001] The invention relates to a method for preparing a small yellow croaker flavoring, and belongs to the technical field of food processing. Background technique [0002] Seafood flavorings use low-value fish and shrimp or aquatic product processing waste as raw materials, and use the protease contained in the aquatic product itself or add other enzymes or microorganisms to decompose macromolecular nutrients such as protein and fat in the raw material into amino acids or amino acids. Small molecules such as small peptides and fatty acids, so that it has a delicious flavor. The history of seasoning and seafood flavoring is very long. The main producing areas are Guangdong, Fujian, Thailand, Japan, Philippines and other Southeast Asian countries. It is delicious and nutritious. In addition to rich in essential amino acids, it also contains calcium, iodine and other essential minerals and vitamins. [0003] In recent years, the domestic market has increased...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L5/10A23L5/20A23L17/00A23L17/10
CPCA23L27/10A23L17/10A23L17/65A23L17/70A23L5/27A23L5/13A23V2002/00A23V2250/218
Inventor 陈丽花曾文华张璟妍楼宝
Owner SHANGHAI INST OF TECH
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