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Pickled fish flavor essential oil and preparation method thereof

A technology of fish flavor and monosodium glutamate, which is applied in the field of fish seasoning, can solve the problems of poor deodorization effect of fish meat, unstable flavor of pickled fish seasoning, etc., and achieve the effects of avoiding poor stability, stable sourness and improving stability.

Active Publication Date: 2021-12-31
四川天味食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned deficiencies, the object of the present invention is to provide a kind of pickled fish flavor essential oil and its preparation method, to solve the problems of unstable flavor of pickled fish seasoning and poor deodorization effect on fish meat, etc.

Method used

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  • Pickled fish flavor essential oil and preparation method thereof
  • Pickled fish flavor essential oil and preparation method thereof
  • Pickled fish flavor essential oil and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation method of this example sauerkraut fish flavor essential oil comprises the following steps:

[0028] (1) Take 50 parts by mass of vegetable oil and 10 parts by mass of fish oil, heat it to 65°C, add 3 parts by mass of Zanthoxylum bungeanum oil (specifically green Zanthoxylum bungeanum oil) and 5 parts of green onion oil, stir for 5 minutes, cool to room temperature, and obtain matrix 1;

[0029] (2) Get the substrate 1 prepared in (1), add 1 mass part of black pepper oil, 0.5 mass part of mass concentration 0.2% calcium chloride aqueous solution, 1 part of mass concentration 0.05% rosemary extract aqueous solution, mass concentration 0.1 % 1 mass part of 2-pentanol aqueous solution, stirred for 15 min to obtain matrix 2;

[0030] (3) Take 15 parts by mass of vegetable oil, heat it to 50°C, add 0.6 parts by mass of 1% hexanal aqueous solution, 0.1 mass part of 1% 2-nonanone aqueous solution and 1% 2,5-Di 0.05 parts by mass of methyl furan aqueous solution...

Embodiment 2

[0033] The difference between the preparation method of this example sauerkraut fish flavor essential oil and embodiment 1 is: 1) the parts of mass concentration 0.05% rosemary extract aqueous solution are 2 mass parts, fish oil 15 mass parts, the vegetable oil parts in step (1) 55 copies, and the rest of the steps and parameters are the same.

Embodiment 3

[0035] The difference between the preparation method of this example pickled fish flavor essential oil and Example 1 is: 1.5 parts by mass of eugenol aqueous solution with a mass concentration of 1.5%, the number of vegetable oils in step (1) is 60 parts by mass, and 5 parts by mass of sour agent (wherein sour taste The agent is the mixture of lactic acid, citric acid and acetic acid whose mass ratio is 20:7:5), and all the other steps and parameters are the same.

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Abstract

The invention discloses pickled fish flavor essential oil and a preparation method thereof. The pickled fish flavor essential oil is prepared from the following raw materials: vegetable oil, fish oil, zanthoxylum oil, scallion oil, a sour agent, black pepper oil, a rosemary extract with the mass concentration of 0.04 to 0.07 percent, 2-pentanol with the mass concentration of 0.05 to 0.15 percent, hexanal with the mass concentration of 0.5 to 0.15 percent, 2-nonanone with the mass concentration of 0.5 to 1.5 percent, 2, 5-dimethyl furan with the mass concentration of 0.5 to 1.5 percent, calcium chloride with the mass concentration of 0.15 to 0.25 percent, arteannuin with the mass concentration of 0.5 to 1.5 percent, anethole with the mass concentration of 0.5 to 1.5 percent, eugenol with the mass concentration of 0.5 to 1.5 percent, myrcene with the mass concentration of 0.5 to 1.5 percent and d-limonene with the mass concentration of 8 to 12 percent. By adopting the pickled fish flavor essential oil, the problems that a pickled fish seasoning has an unstable flavor, a fish meat deodorization effect is poor and the like are solved.

Description

technical field [0001] The invention relates to the technical field of fish seasoning, in particular to a pickled fish flavor essential oil and a preparation method thereof. Background technique [0002] Sauerkraut fish is a classic dish from Chongqing. It generally uses grass carp as the main ingredient and pickled cabbage as auxiliary ingredients. The finished product is bright in color, sour and delicious, and the fish is rich in protein. Thereby increasing appetite. However, substances such as trimethylamine contained in the fish body make the fish meat have a fishy smell. If the pretreatment of the fish meat is not in place when cooking the pickled fish, it will easily lead to a heavy fishy smell in the pickled fish, thereby affecting its taste. When consumers use pickled fish seasoning to make pickled fish, the conventional pickled fish seasoning uses salted fish packs to achieve the effect of removing fishy smell. The salted fish packs are mainly composed of starch, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/20
CPCA23L27/10A23L27/2026A23L27/2024A23L27/2052A23L27/204A23L27/203A23L27/202A23L27/2028A23V2002/00A23V2250/18A23V2250/21A23V2250/1578A23V2250/1582A23V2250/022A23V2250/042A23V2250/032
Inventor 王浩文叶丹王传明王奇吴晓霞
Owner 四川天味食品集团股份有限公司
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