Process for removing fishy smell and semi-decomposing fish maw

Abstract

The present invention discloses a process for removing the fishy smell and semi-decomposing fish maw, and relates to the technical field of food production and processing. The process adopts ozone-permeated sodium chloride solution for rinsing, and then uses high-density carbon dioxide treatment to remove the fishy smell of the fish maw inside and outside; then, by filling the fish maw with fillers, yeast powder or / and Aspergillus oryzae powder, and protease, the inner wall of the fish maw is hydrolyzed into small molecule peptides; finally, by coating the surface of the fish maw with modified corn starch, glycerol and cooking wine, the fishy smell of the fish maw is further removed and covered, and the temperature resistance and solubility resistance of the fish maw are improved, and the appearance of the fish maw is guaranteed. The process can achieve the effects of removing the fishy smell of the fish maw, partially hydrolyzing it into easily absorbable small molecules, retaining the appearance of the fish maw after heating, and improving the edible taste.

Description

Technical Field

[0001] The present technology relates to the technical field of food production and processing, and in particular to a process for removing fishy smell and semi-decomposing fish maw. Background Art

[0002] Fish maw is made by draining the swim bladder (the organ that controls the rise and fall of fish) of large fish. Fish maw is not only a famous banquet dish, but also has considerable nourishing and medicinal value. The Compendium of Materia Medica records that fish maw can nourish the kidney and essence, nourish the tendons and veins, and can treat kidney deficiency and spermatorrhea and postpartum spasm.

[0003] Fish maw has been one of the "Eight Delicacies of the Sea" since ancient times. Its main ingredients are high-grade collagen, multiple vitamins, and multiple trace elements such as calcium, zinc, iron, and selenium. Its protein content is as high as 84.2%, and its fat content is only 0.2%. It is an ideal high-protein, low-fat food. It has the effects of nourishing yin and beauty, replenishing blood, tonifying the kidneys, and strengthening functional organs. It is most suitable for people with weak waist and knees, and weak body to eat it regularly. It has high therapeutic effects, and has the ability to benefit all parts of the body. It can be eaten by men, women, young and old, and is a precious and excellent product that nourishes without being dry.

[0004] In view of the nutritional value of fish maw, it can be widely promoted in heated fast food. However, adding fish maw to heated fast food has the following problems: 1. Fish maw has a strong fishy smell, and it is difficult for consumers to accept it when added directly to food; 2. Fast food generally needs to be heated, and fish maw easily melts and dissolves when heated, which affects the appearance of the fish maw after heating; 3. Fish maw has a certain toughness, and if it is not handled maturely, it will affect the taste. Summary of the invention

[0005] In order to solve the above problems and promote fish maw in heated fast food, the present application provides a process for removing the fishy smell and semi-decomposing fish maw, which can remove the fishy smell of fish maw, retain the appearance of fish maw, partially hydrolyze the fish maw into easily absorbable small molecules, and improve the edible taste of fish maw. The specific scheme is as follows:

[0006] The process of removing fishy smell and semi-decomposing fish maw comprises the following steps:

[0007] 1) Rinse the intact fish maw with a sodium chloride solution of 2-4% by mass, and introduce ozone for 40-80 minutes, preferably, the speed of introducing ozone is 10-20 g / hour; after drying, high-density carbon dioxide treatment is performed. Preferably, the water content of the dried fish maw is less than 20%, and the parameters of the high-density carbon dioxide treatment are temperature below 20°C, pressure 40-50 MPa, and time 20-30 minutes.

[0008] 2) cooling the edible culture source to 20-35° C., adding yeast powder and / or Aspergillus oryzae powder to mix, sealing and fermenting at 50-60° C. for 12-20 hours, cooling to room temperature, adding protease to mix, and preparing a filling material; the protease is selected from at least one of acidic protease and fish collagenase; preferably, the mass ratio of the edible culture source, yeast powder and / or Aspergillus oryzae powder to the protease is 500-1000:1:1; the edible culture source is rice (water content 40-60%) or other food (water content 40-60%) that can be used to culture yeast powder and Aspergillus oryzae powder, such as flour, starch, steamed or cooked whole grains, etc.

[0009] 3) Fill the fish maw with the filling material and keep it warm at 20-40°C for 4-10 hours, preferably at 25±5°C for 6 hours.

[0010] 4) placing the fish maw processed in step 3) at 90-100° C. for 20-30 min to sterilize and inactivate the enzyme;

[0011] 5) coating the surface of the fish maw with a mixture of modified corn starch, glycerol and cooking wine; preferably, the mass ratio of the modified corn starch, glycerol and cooking wine is 1:2-4:10-20, and the cooking wine is onion, ginger and garlic cooking wine.

[0012] Furthermore, before the step 1), the method further comprises soaking the fish glue in a suspension containing activated carbon for 60-120 minutes, rinsing with clean water after softening, and removing the activated carbon. Preferably, the activated carbon content in the suspension containing activated carbon is 5-30%.

[0013] The fish maw deodorization and semi-decomposition process of the present invention is to use activated carbon suspension and ozone-passing sodium chloride solution for rinsing, and then use high-density carbon dioxide treatment to remove the fishy smell of the whole inside and outside of the fish maw. The high-density carbon dioxide treatment conditions adopted are relatively mild, which can prevent lipid oxidation and produce fishy substances. Then, by filling fillers inside the fish maw, yeast powder or / and Aspergillus oryzae powder, protease are used to hydrolyze the inner wall of the fish maw into small molecule peptides, which is more conducive to human body absorption while removing the fishy smell, and by controlling the time and temperature of the hydrolysis, the fish maw is softened, so that the fish maw is in a semi-decomposed state, the taste is better, and the fillers can make the fish maw full and better in appearance. Finally, by coating modified corn starch, glycerol and cooking wine on the surface of the fish maw, the fishy smell of the fish maw is further removed and concealed, and the temperature resistance and anti-solubility of the fish maw are improved, and the appearance of the fish maw is guaranteed. The process can achieve the effect of removing the fishy smell of the fish maw, partially hydrolyzing into easily absorbable small molecules, retaining the appearance of the fish maw after heating, and improving the edible taste. DETAILED DESCRIPTION

[0014] In order to more fully understand the technical content of the present invention, the technical solution of the present invention is further introduced and illustrated in conjunction with specific embodiments below.

[0015] Example 1

[0016] The process of removing fishy smell and semi-decomposing fish maw comprises the following steps:

[0017] 1) rinsing the intact fish maw with a sodium chloride solution having a mass percentage of 2-4%, while introducing ozone and stirring for 40-80 minutes, with the speed of introducing ozone being 10-20 g / hour; drying the fish maw until the water content is less than 20%, and then subjecting the fish maw to a high-density carbon dioxide treatment, wherein the parameters of the high-density carbon dioxide treatment are a temperature below 20° C., a pressure of 40-50 MPa, and a time of 20-30 minutes.

[0018] 2) cooling the edible culture source to 20-35° C., adding yeast powder and / or Aspergillus oryzae powder to mix, sealing and fermenting at 50-60° C. for 12-20 hours, cooling to room temperature, adding protease to mix, and preparing a filling material; the protease is selected from at least one of acidic protease and fish collagenase; preferably, the mass ratio of the edible culture source, yeast powder and / or Aspergillus oryzae powder to the protease is 500-1000:1:1; the edible culture source is rice or other food that can be used to culture yeast powder and Aspergillus oryzae powder, such as flour, starch, etc.

[0019] 3) Fill the fish maw with the filling material and keep warm at 20-40℃ for 4-10 hours.

[0020] 4) placing the fish maw processed in step 3) at 90-100° C. for 20-30 min to sterilize and inactivate the enzyme;

[0021] 5) Coating the surface of the fish maw with a mixture of modified corn starch, glycerin and cooking wine.

[0022] Example 2

[0023] The process of removing fishy smell and semi-decomposing fish maw comprises the following steps:

[0024] Soak the fish glue in a suspension containing 5-30% by mass of activated carbon for 60-120 minutes, rinse with clean water after softening, and remove the activated carbon.

[0025] The whole fish maw is rinsed with a sodium chloride solution having a mass percentage of 2-4%, and ozone is introduced for stirring for 40-80 minutes at a rate of 10-20 g / hour; the fish maw is dried until the water content is less than 20%, and then subjected to a high-density carbon dioxide treatment, wherein the parameters of the high-density carbon dioxide treatment are a temperature of 0-20°C, a pressure of 40-50 MPa, and a time of 20-30 minutes.

[0026] The edible culture source is cooled to 20-35°C, yeast powder and / or Aspergillus oryzae powder are added and mixed, and the mixture is sealed and fermented at 50-60°C for 12-20 hours. After cooling to room temperature, protease is added and mixed to prepare a filling material; the protease is selected from at least one of acid protease and fish collagenase; the mass ratio of the edible culture source, yeast powder and / or Aspergillus oryzae powder and the protease is 500-1000:1:1; the edible culture source is rice or other food that can be used to cultivate yeast powder and Aspergillus oryzae powder, such as flour, starch, etc.

[0027] Fill the fish maw with the filling material and keep it warm at 25±5℃ for 6 hours.

[0028] The fish maw treated in step 3) is placed in a 90-100°C environment for 20-30 minutes to sterilize and inactivate the enzyme;

[0029] A mixture of modified corn starch, glycerin and cooking wine is coated on the surface of the fish maw; the mass ratio of the modified corn starch, glycerin and cooking wine is 1:2-4:10-20, and the cooking wine is onion, ginger and garlic cooking wine.

[0030] Example 3

[0031] The process of removing fishy smell and semi-decomposing fish maw comprises the following steps:

[0032] Soak the fish glue in a suspension containing 5% activated carbon by mass for 60 minutes. After softening, rinse it with clean water to remove the activated carbon.

[0033] The whole fish maw was rinsed with a 2% by mass sodium chloride solution, and ozone was introduced with stirring for 40 minutes at a rate of 10 g / hour; the fish maw was dried until the water content was less than 20%, and then treated with high-density carbon dioxide. The parameters of the high-density carbon dioxide treatment were temperature 10±5°C, pressure 40MPa, and time 20 minutes.

[0034] The edible culture source is cooled to 20-35°C, yeast powder is added and mixed, and the mixture is sealed and fermented at 50-60°C for 12 hours. After cooling to room temperature, protease is added and mixed to prepare a filling material; the protease is acidic protease; the mass ratio of the edible culture source, yeast powder and protease is 500:1:1; the edible culture source is rice.

[0035] Fill the fish maw with the filling material and keep it warm at 25±5℃ for 6 hours.

[0036] The fish maw treated in step 3) is placed in an environment of 95±5°C for 20 minutes to sterilize and inactivate the enzyme;

[0037] A mixture of modified corn starch, glycerin and scallion, ginger, garlic and cooking wine is coated on the surface of the fish maw; the mass ratio of the modified corn starch, glycerin and scallion, ginger, garlic and cooking wine is 1:2:10.

[0038] Example 4

[0039] The process of removing fishy smell and semi-decomposing fish maw comprises the following steps:

[0040] Soak the fish glue in a suspension containing 30% activated carbon by mass for 120 minutes. After softening, rinse it with clean water to remove the activated carbon.

[0041] The whole fish maw was rinsed with a 4% by mass sodium chloride solution, and ozone was introduced with stirring for 80 minutes at a rate of 20 g / hour; the fish maw was dried until the water content was less than 20%, and then subjected to high-density carbon dioxide treatment. The parameters of the high-density carbon dioxide treatment were temperature below 15±5°C, pressure of 50 MPa, and time of 30 minutes.

[0042] The edible culture source is cooled to 20-35°C, Aspergillus oryzae powder is added and mixed, and the mixture is sealed and fermented at 50-60°C for 20 hours. After cooling to room temperature, protease is added and mixed to prepare a filling material; the protease is fish collagenase; the mass ratio of the edible culture source, Aspergillus oryzae powder and protease is 1000:1:1; and the edible culture source is starch.

[0043] Fill the fish maw with the filling material and keep it warm at 25±5℃ for 10 hours.

[0044] The fish maw treated in step 3) is placed in a 100°C environment for 30 minutes to sterilize and inactivate the enzyme;

[0045] A mixture of modified corn starch, glycerin and scallion, ginger, garlic and cooking wine is coated on the surface of the fish maw; the mass ratio of the modified corn starch, glycerin and scallion, ginger, garlic and cooking wine is 1:4:20.

[0046] Example 5

[0047] The process of removing fishy smell and semi-decomposing fish maw comprises the following steps:

[0048] Soak the fish glue in a suspension containing 15% activated carbon by mass for 90 minutes. After softening, rinse it with clean water to remove the activated carbon.

[0049] The whole fish maw was rinsed with a 3% by mass sodium chloride solution, and ozone was introduced with stirring for 60 minutes at a rate of 15 g / hour; the fish maw was dried until the water content was less than 20%, and then treated with high-density carbon dioxide. The parameters of the high-density carbon dioxide treatment were temperature below 15°C, pressure 45 MPa, and time 25 minutes.

[0050] Yeast powder and Aspergillus oryzae powder are added to rice at 20-35°C, mixed, sealed and fermented at 50-60°C for 15 hours, cooled to room temperature, and then protease is added and mixed to prepare a filling material; the mass ratio of yeast powder to Aspergillus oryzae powder is 1:1; the protease is prepared by mixing acid protease and fish collagenase in a mass ratio of 1:1; the mass ratio of edible culture source, yeast powder, Aspergillus oryzae powder and protease is 800:1:1.

[0051] Fill the fish maw with the filling material and keep it warm at 25±5℃ for 6 hours.

[0052] The fish maw treated in step 3) is placed in a 90-100°C environment for 25 minutes to sterilize and inactivate the enzyme;

[0053] A mixture of modified corn starch, glycerin and scallion, ginger, garlic and cooking wine is coated on the surface of the fish maw; the mass ratio of the modified corn starch, glycerin and scallion, ginger, garlic and cooking wine is 1:3:15.

[0054] Example 6

[0055] The process of removing fishy smell and semi-decomposing fish maw comprises the following steps:

[0056] Soak the fish glue in a suspension containing 10% activated carbon by mass for 90 minutes. After softening, rinse it with clean water to remove the activated carbon.

[0057] The whole fish maw was rinsed with a 3% by mass sodium chloride solution, and ozone was introduced for stirring for 40 minutes at a rate of 12 g / hour; the fish maw was dried until the water content was less than 20%, and then treated with high-density carbon dioxide. The parameters of the high-density carbon dioxide treatment were temperature below 10°C, pressure 40 MPa, and time 30 minutes.

[0058] Yeast powder and Aspergillus oryzae powder are added to an edible culture source at 20-35°C, mixed, sealed and fermented at 50-60°C for 16 hours, cooled to room temperature, and then protease is added and mixed to prepare a filling material; the mass ratio of yeast powder to Aspergillus oryzae powder is 1:2; the protease is acid protease and fish collagenase mixed in a mass ratio of 1:2; the mass ratio of edible culture source, yeast powder, Aspergillus oryzae powder and protease is 1000:1:1; the edible culture source is a grain that can be used to cultivate yeast powder and Aspergillus oryzae powder.

[0059] Fill the fish maw with the filling material and keep it warm at 25±5℃ for 4 hours.

[0060] The fish maw treated in step 3) is placed in a 90-100°C environment for 30 minutes to sterilize and inactivate the enzyme;

[0061] A mixture of modified corn starch, glycerin and scallion, ginger, garlic and cooking wine is coated on the surface of the fish maw; the mass ratio of the modified corn starch, glycerin and scallion, ginger, garlic and cooking wine is 1:2:20.

[0062] Example 7

[0063] The process of removing fishy smell and semi-decomposing fish maw comprises the following steps:

[0064] Soak the fish glue in a suspension containing 15% activated carbon by mass for 90 minutes. After softening, rinse it with clean water to remove the activated carbon.

[0065] The whole fish maw was rinsed with a 3% by mass sodium chloride solution, and ozone was introduced with stirring for 60 minutes at a rate of 15 g / hour; the fish maw was dried until the water content was less than 20%, and then treated with high-density carbon dioxide. The parameters of the high-density carbon dioxide treatment were temperature below 15°C, pressure 45 MPa, and time 25 minutes.

[0066] Yeast powder and Aspergillus oryzae powder are added to rice at 20-35°C, mixed, sealed and fermented at 50-60°C for 15 hours, cooled to room temperature, and then protease is added and mixed to prepare a filling material; the mass ratio of yeast powder to Aspergillus oryzae powder is 1:3; the protease is prepared by mixing acid protease and fish collagenase in a mass ratio of 1:3; the mass ratio of edible culture source, yeast powder, Aspergillus oryzae powder and protease is 700:1:1.

[0067] Fill the fish maw with the filling material and keep it warm at 25±5℃ for 6 hours.

[0068] The fish maw treated in step 3) is placed in a 100°C environment for 20 minutes to sterilize and inactivate the enzyme;

[0069] A mixture of modified corn starch, glycerin and scallion, ginger, garlic and cooking wine is coated on the surface of the fish maw; the mass ratio of the modified corn starch, glycerin and scallion, ginger, garlic and cooking wine is 1:2:15.

[0070] Example 8

[0071] The process of removing fishy smell and semi-decomposing fish maw comprises the following steps:

[0072] Soak the fish glue in a suspension containing 15% activated carbon by mass for 90 minutes. After softening, rinse it with clean water to remove the activated carbon.

[0073] The whole fish maw was rinsed with a 3% by mass sodium chloride solution, and ozone was introduced with stirring for 60 minutes at a rate of 20 g / hour; the fish maw was dried until the water content was less than 20%, and then treated with high-density carbon dioxide. The parameters of the high-density carbon dioxide treatment were temperature 15°C, pressure 45 MPa, and time 25 minutes.

[0074] Yeast powder and Aspergillus oryzae powder are added to rice at 20-35°C, mixed, sealed and fermented at 50-60°C for 15 hours, cooled to room temperature, and then protease is added and mixed to prepare a filling material; the mass ratio of yeast powder to Aspergillus oryzae powder is 3:1; the protease is prepared by mixing acid protease and fish collagenase in a mass ratio of 2:1; the mass ratio of edible culture source, yeast powder, Aspergillus oryzae powder and protease is 800:1:1.

[0075] Fill the fish maw with the filling material and keep it warm at 25±5℃ for 6 hours.

[0076] The fish maw treated in step 3) is placed at 90°C for 25 minutes to sterilize and inactivate the enzyme;

[0077] A mixture of modified corn starch, glycerin and scallion, ginger, garlic and cooking wine is coated on the surface of the fish maw; the mass ratio of the modified corn starch, glycerin and scallion, ginger, garlic and cooking wine is 1:2:15.

[0078] Example 9

[0079] The process of removing fishy smell and semi-decomposing fish maw comprises the following steps:

[0080] S1: Soak the fish glue in a suspension containing 5% activated carbon by mass for 90 minutes, rinse with clean water after softening, and remove the activated carbon.

[0081] S2: Rinse the intact fish maw with a 3% by mass sodium chloride solution, and introduce ozone for 60 minutes at a rate of 10 g / hour; dry the fish maw until the water content is less than 20%, and then treat it with high-density carbon dioxide. The parameters of the high-density carbon dioxide treatment are temperature 15°C, pressure 45 MPa, and time 25 minutes.

[0082] S3: adding yeast powder and Aspergillus oryzae powder to rice at 25°C, mixing the mixture, sealing and fermenting at 50-60°C for 15 hours, cooling to room temperature, adding protease and mixing to prepare a filling material; the mass ratio of yeast powder to Aspergillus oryzae powder is 1:1; the protease is prepared by mixing acidic protease and fish collagenase in a mass ratio of 1:1; the mass ratio of edible culture source, yeast powder, Aspergillus oryzae powder and protease is 800:1:1.

[0083] S4: Fill the filler into the fish maw and keep it warm at 25±5℃ for 6 hours.

[0084] S5: placing the fish maw processed in step 3) at 95°C for 25 minutes to sterilize and inactivate the enzyme;

[0085] S6: coating the surface of the fish maw with a mixture of modified corn starch, glycerin and scallion, ginger, garlic and cooking wine; the mass ratio of the modified corn starch, glycerin and scallion, ginger, garlic and cooking wine is 1:2:15.

[0086] The fish maw deodorization and semi-decomposition process of the present invention is to use activated carbon suspension and ozone-passing sodium chloride solution for rinsing, and then use high-density carbon dioxide treatment to remove the fish maw from the inside and outside as a whole, fill the fish maw with fillers, use yeast powder or / and Aspergillus oryzae powder, and protease to hydrolyze the inner wall of the fish maw into small molecule peptides, and control the time and temperature of the hydrolysis to soften the fish maw, so that the fish maw is in a semi-decomposed state, which not only has a better taste, but is also more conducive to human absorption, and the fillers can make the fish maw plump and better in appearance. Finally, by coating modified corn starch, glycerol and cooking wine on the surface of the fish maw, the fish smell of the fish maw is further removed and concealed, the temperature resistance and solubility resistance of the fish maw are improved, and the appearance of the fish maw is guaranteed.

[0087] Based on Example 9, different process steps and process conditions were verified, and comparative experiments were conducted on the fishy removal effect, heat resistance and taste of the produced fish maw products.

[0088] Detection method:

[0089] 1) Deodorization effect: olfactory evaluation.

[0090] 2) Resistance to thermal dissolution: Heat at 130°C for 6 minutes and observe whether it dissolves.

[0091] 3) Taste: Heat at 100℃ for 3 minutes and taste.

[0092] 1) Design comparative experiments 1-3, where:

[0093] Compared with the fish maw deodorization and semi-decomposition process of Experiment 1, step S2 is: rinse the intact fish maw with a 3% by mass sodium chloride solution for 60 minutes; dry until the water content of the fish maw is less than 20%, and then perform high-density carbon dioxide treatment. The parameters of the high-density carbon dioxide treatment are temperature 15°C, pressure 45MPa, and time 25 minutes. The other process steps are the same as those of Example 9.

[0094] In the process of fish maw deodorization and semi-decomposition in comparative experiment 2, step S2 is: rinse the intact fish maw with a 3% by mass sodium chloride solution, introduce ozone and stir for 60 minutes at a rate of 10 g / hour; dry until the water content of the fish maw is less than 20%. The other process steps are the same as those in Example 9.

[0095] In the process of fish maw deodorization and semi-decomposition of comparative experiment 3, step S2 is: rinse the intact fish maw with water, introduce ozone and stir for 60 minutes, and the speed of introducing ozone is 10 g / hour; dry until the water content of the fish maw is less than 20%, and then treat with high-density carbon dioxide, and the parameters of the high-density carbon dioxide treatment are temperature 15°C, pressure 45MPa, and time 25 minutes. The other process steps are the same as those in Example 9.

[0096] The fish maw products produced in Example 9 and Comparative Experiments 1-3 were tested, and the results are shown in Table 1 below:

[0097] Table 1

[0098] Test items Example 9 Comparative experiment 1 Comparative experiment 2 Comparative experiment 3 Deodorizing effect No fishy smell Light fishy smell Strong fishy smell Light fishy smell Thermal dissolution resistance Undissolved, full appearance Undissolved, full appearance Undissolved, full appearance Undissolved, full appearance Taste Soft and smooth, good taste Soft and smooth, good taste Soft and smooth, good taste Soft and smooth, good taste

[0099] 2) Design comparative experiments 4-8, in which:

[0100] The process of fish maw deodorization and semi-decomposition in comparative experiment 4 includes the following steps: soak fish maw in a suspension containing 5% activated carbon by mass for 90 minutes, rinse with clean water after softening, and remove the activated carbon. Rinse the intact fish maw with a 3% sodium chloride solution by mass, and introduce ozone for 60 minutes at a rate of 10 g / hour; dry until the water content of the fish maw is less than 20%, and then treat with high-density carbon dioxide. The parameters of high-density carbon dioxide treatment are temperature 15°C, pressure 45MPa, and time 25 minutes. Fill the fish maw with 25°C rice and keep it warm at 25±5°C for 6 hours. Place the treated fish maw in a 95°C environment for 25 minutes; coat the surface of the fish maw with a mixture of modified corn starch, glycerin, and scallion, ginger, garlic, and cooking wine; the mass ratio of modified corn starch, glycerin, and scallion, ginger, garlic, and cooking wine is 1:2:15.

[0101] The process of fish maw deodorization and semi-decomposition of comparative experiment 5, step S3 is: add yeast powder and Aspergillus oryzae powder to rice at 25°C, mix, seal and ferment at 30°C for 6 hours, add protease and mix after cooling to room temperature to make a filler; the mass ratio of yeast powder and Aspergillus oryzae powder is 1:1; the protease is acid protease and fish collagenase mixed in a mass ratio of 1:1; the mass ratio of edible culture source, yeast powder and Aspergillus oryzae powder, and protease is 800:1:1. The other process steps are the same as those in Example 9.

[0102] In the process of fish maw deodorization and semi-decomposition of comparative experiment 6, step S3 is: adding yeast powder and Aspergillus oryzae powder to rice at 25°C, mixing, sealing at 50-60°C for fermentation for 24 hours, adding protease to mix after cooling to room temperature, and making a filler; the mass ratio of yeast powder and Aspergillus oryzae powder is 1:1; the protease is acidic protease and fish collagenase mixed in a mass ratio of 1:1; the mass ratio of edible culture source, yeast powder and Aspergillus oryzae powder, and protease is 800:1:1. The other process steps are the same as those in Example 9.

[0103] Compared with the fish maw deodorization and semi-decomposition process of Experiment 7, step S4 is: filling the filler into the fish maw and keeping it at 25±5°C for 2 hours. The other process steps are the same as those of Example 9.

[0104] Compared with the fish maw deodorization and semi-decomposition process of Experiment 8, step S4 is: filling the filler into the fish maw and keeping it at 25±5°C for 12 hours. The other process steps are the same as those of Example 9.

[0105] The fish maw products produced in Example 9 and Comparative Experiments 4-8 were tested, and the results are shown in Table 2 below:

[0106] Table 2

[0107]

[0108] 3) Design comparative experiments 9-11, in which:

[0109] Compared with the fish maw deodorization and semi-decomposition process of Experiment 9, step S6: coating the surface of the fish maw with onion, ginger, garlic and cooking wine. The other process steps are the same as those of Example 9.

[0110] Compared with the fish maw deodorization and semi-decomposition process of Experiment 10, step S6: coating the surface of the fish maw with a mixture of modified corn starch and scallion, ginger, garlic and cooking wine; the mass ratio of the modified corn starch to the scallion, ginger, garlic and cooking wine is 1:15. The other process steps are the same as those of Example 9.

[0111] Compared with the fish maw deodorization and semi-decomposition process of Experiment 11, step S6: coating the surface of the fish maw with a mixture of glycerin and scallion, ginger, garlic and cooking wine; the mass ratio of glycerin to scallion, ginger, garlic and cooking wine is 2:15. The other process steps are the same as those of Example 9.

[0112] The fish maw products produced in Example 9 and Comparative Experiments 9-11 were tested, and the results are shown in Table 3 below:

[0113] Table 3

[0114] Test items Example 9 Comparative experiment 9 Comparative experiment 10 Comparative experiment 11 Deodorizing effect No fishy smell Light fishy smell Light fishy smell No fishy smell Thermal dissolution resistance Undissolved, full appearance Dissolved, poor quality Dissolved, poor quality Dissolved, poor quality Taste Soft and smooth No taste No taste No taste

[0115] The above experimental results show that, in terms of the deodorizing effect, the chlorinated sodium solution rinsing with ozone, high-density carbon dioxide treatment, yeast powder, Aspergillus oryzae, and protease hydrolysis, and the coating of a mixture of modified corn starch, glycerol, and cooking wine on the surface of the fish maw play a synergistic role in deodorizing the fish maw. At the same time, the coating of the mixture of modified corn starch, glycerol, and cooking wine on the surface of the fish maw plays a major role in the heat resistance of the fish maw, and the hydrolysis of yeast powder, Aspergillus oryzae, and protease plays a synergistic role. However, the two need to select appropriate process conditions to ensure that the fish maw does not dissolve after heating, and to ensure the appearance and taste of the fish maw. The hydrolysis of yeast powder, Aspergillus oryzae, and protease plays a major role in the taste of the produced fish maw. If the hydrolysis is not in place, the fish maw will have high toughness and a hard taste; if the hydrolysis is excessive, the fish maw will dissolve after heating, and there will be no taste at all.

[0116] 4) Design comparative experiment 12, which does not include step S1 of embodiment 9, and the other process steps are the same as those of embodiment 9.

[0117] The fish maw products produced in comparative experiment 12 were tested, and the results showed that the fish maw had no fishy smell, good heat resistance and solubility, and a soft and smooth taste, but its appearance was yellowish after heating.

[0118] The above description is only used to further illustrate the technical content of the present invention by examples, so as to facilitate readers to understand more easily, but it does not mean that the implementation mode of the present invention is limited to this. Any technical extension or re-creation made according to the present invention is protected by the present invention.

Claims

1. A process for removing fishy smell and semi-decomposing fish maw, characterized in that: The following steps are involved: 1) Rinse the intact fish maw with a 2-4% by mass sodium chloride solution, introduce ozone and stir for 40-80 minutes, dry it, and then treat it with high-density carbon dioxide; The speed of introducing ozone is 10-20 g / hour; the water content of the dried fish maw is less than 20%; the parameters of the high-density carbon dioxide treatment are temperature below 20°C, pressure 40-50 MPa, and time 20-30 minutes; 2) cooling the edible culture source to 20-35° C., adding yeast powder and Aspergillus oryzae powder to mix, sealing and fermenting at 50-60° C. for 12-20 hours, cooling to room temperature, adding protease to mix, and preparing a filling material; the protease is acidic protease and fish collagenase; the mass ratio of the edible culture source, yeast powder, Aspergillus oryzae powder, and protease is 500-1000:1:1; the edible culture source is rice; 3) Fill the fish maw with filling material and keep it at 25±5℃ for 6 hours; 4) placing the fish maw processed in step 3) at 90-100°C for 20-30 minutes to sterilize and inactivate the enzyme; 5) coating the surface of the fish maw with a mixture of modified corn starch, glycerin and cooking wine; the mass ratio of the modified corn starch, glycerin and cooking wine is 1:2-4:10-20; the cooking wine is onion, ginger and garlic cooking wine; Prior to step 1), the method further comprises soaking the fish glue in a suspension containing activated carbon for 60-120 minutes, rinsing with clean water after softening, and removing the activated carbon; the activated carbon content in the suspension containing activated carbon is 5-30%.

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