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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

Pending Publication Date: 2022-05-03
海南蔚蓝海洋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to mostly freshwater aquaculture, the external aquaculture environment and the metabolic reaction in the fish make the fish have an earthy smell, especially in the parts with high fat distribution such as the chin and belly of the by-products, the fishy smell is the most serious, which limits the by-products. Value utilization, can only be sold at a cheap price in the large circulation market

Method used

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  • Method for removing fishy smell of Hainan sea bream by-product yeast

Examples

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Effect test

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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Abstract

The invention discloses a method for removing fishy smell of Hainan sea bream by-product yeast, and relates to the technical field of food safety production. When the yeast deodorization of the Hainan sea bream by-product is carried out, on the basis of a fermentation deodorization method, the secondary deodorization is carried out on the Hainan sea bream by-product by adding auxiliary materials and adopting a rolling process, so that the problems of deodorization and fishy smell return of fish meat are solved; before fermentation and fishy smell removal, acid treatment is performed, and a small amount of vitamin C and vitamin B are added during yeast fermentation, so that the fishy smell removal time is shortened, and meanwhile, large-scale production is facilitated; the fishy smell removing method is good in fishy smell removing effect and complete in fishy smell removing, can be widely applied to fishy smell removing work of other aquatic products, greatly improves the additional value of byproducts of the Hainan sea bream, develops the Hainan sea bream to the maximum extent, reduces waste of resources, does not generate any waste pollutants in the fishy smell removing development process, indirectly protects the environment, and is green and environmentally friendly.

Description

technical field [0001] The invention relates to the technical field of food safety production, in particular to a method for removing fishy smell from yeast, a by-product of Hainan sea bream. Background technique [0002] "Hainan has fish, and its name is sea bream." Hainan sea bream is a representative fish in Hainan, and it is an agricultural product favored by Hainan. However, due to mostly freshwater aquaculture, the external aquaculture environment and the metabolic reaction in the fish make the fish have an earthy smell, especially in the parts with high fat distribution such as the chin and belly of the by-products, the fishy smell is the most serious, which limits the by-products. Value utilization can only be sold at a cheap price in the mass circulation market. [0003] Therefore, it is very promising to study a method for deodorizing the by-product fish chin and fish belly with high fat distribution, which not only makes the by-products of Hainan sea bream more d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L17/00A23B4/20A23B4/22A23L27/00A23L27/10A23L27/22A23L27/24A23L27/40
CPCA23L5/28A23L5/27A23L5/276A23L5/20A23L17/65A23L17/00A23B4/20A23B4/22A23L27/00A23L27/10A23L27/22A23L27/40A23L27/24A23L27/11A23V2002/00A23V2250/76A23V2250/704A23V2250/708A23V2250/636A23V2250/214A23V2250/032A23V2200/02A23V2200/10
Inventor 查梦吟杨翰吴丽媛刘夏芳孙昌存陈晨
Owner 海南蔚蓝海洋食品有限公司
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