Method for removing fishy smell of Hainan sea bream by-product yeast
A by-product, the technology of Hainan sea bream, which is applied in the field of yeast deodorization of sea bream by-product, can solve the problems of limiting high-value utilization of by-products, and achieve the effects of improving deodorization efficiency, shortening processing time, and increasing osmotic pressure
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Embodiment 1
[0025] A deodorized Hainan sea bream chin, in parts by weight, mainly comprising: 100 parts of Hainan bream chin, 105 parts of black tea mixture, 1 part of yeast, 24 parts of water, and 1.3 parts of compounded Water retaining agent, 0.5 parts of sugar, 1.5 parts of monosodium glutamate, 5 parts of salt, 5 parts of rice wine, 5 parts of vitamin C and 5 parts of vitamin B;
[0026] A method for deodorizing yeast by-products of Hainan sea bream, comprising the following specific steps:
[0027] (1) Pre-treatment of Hainan sea bream chin: put black tea in deionized water with 32 times the mass of black tea, boil it at 85°C for 30 minutes, cool to room temperature, remove the tea leaves, and add them in a mass ratio of 1:3.3:5.0:4.1 Vitamin E, salt, citric acid and trehalose were stirred evenly to prepare a black tea mixture; after washing and draining the jaws of Hainan sea bream, they were placed in a vacuum adsorption machine, and the mixture of black tea with twice the weight o...
Embodiment 2
[0031] A deodorized Hainan sea bream belly, in parts by weight, mainly comprising: 150 parts of Hainan sea bream belly, 225 parts of black tea mixture, 3 parts of yeast, 48 parts of water, 2.6 parts of Compound water retaining agent, 1 part of sugar, 3 parts of monosodium glutamate, 10 parts of salt, 10 parts of rice wine, 10 parts of vitamin C and 10 parts of vitamin B;
[0032] A method for deodorizing yeast by-products of Hainan sea bream, comprising the following specific steps:
[0033] (1) Pre-treatment of Hainan sea bream chin: put the black tea in deionized water 32.45 times the mass of black tea, boil it at 85°C for 36 minutes, cool to room temperature, remove the tea leaves, and add them in a mass ratio of 1:3.52:5.25:4.33 Vitamin E, salt, citric acid and trehalose were stirred evenly to prepare a black tea mixture; the Hainan sea bream chin was washed and drained, then placed in a vacuum adsorption machine, and the black tea mixture 1.5 times the weight of the Haina...
Embodiment 3
[0037] A deodorized Hainan sea bream chin, in parts by weight, mainly comprising: 200 parts of Hainan bream chin, 410 parts of black tea mixture, 3 parts of yeast, 68 parts of water, and 3 parts of compounded Water-retaining agent, 1.5 parts of sugar, 4.5 parts of monosodium glutamate, 15 parts of salt, 15 parts of rice wine, 15 parts of vitamin C and 15 parts of vitamin B; a method for removing fishy smell from yeast by-product of Hainan sea bream, comprising the following specific steps :
[0038] (1) Pre-treatment of Hainan sea bream chin: put the black tea in deionized water 33 times the mass of black tea, boil it at 85°C for 40 minutes, cool to room temperature, remove the tea leaves, and add them in a mass ratio of 1:3.7:5.3:4.4 Vitamin E, salt, citric acid and trehalose, the mass ratio of trehalose and black tea is 2.1:1, stir evenly to make a black tea mixture; wash and drain the chin of Hainan sea bream, put it in a vacuum adsorption machine, add The black tea mixtur...
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