Preparation process for removing fishy smell and producing fragrance of krill

Through high-pressure steaming, vacuum frying and frying at room temperature of 130°C, the problems of complex processing of Antarctic krill with high cost and insufficient aroma in the prior art are solved, and the process of removing fishy and raw aroma with rich aroma and simple operation is achieved.

CN119632196APending Publication Date: 2025-03-18FOSHAN HAITIAN GAOMING FLAVORING & FOOD +2
0 Cites 0 Cited by

Patent Information

Application Number
CN202411785003.0
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-12-06
Publication Date
2025-03-18

AI Technical Summary

Technical Problem

The prior art is complex in the process of removing fishy Antarctic krill, costly and prone to residuals, and fails to effectively stimulate the aroma of krill, resulting in the aroma not being strong enough and not suitable for practical application needs.

Method used

The process of high-pressure steaming combined with vacuum frying and 130°C for a room temperature is adopted. The specific steps include: steaming and cooking under a pressure of 0.04Mpa to 0.06Mpa, then frying under a vacuum degree of -95.0kpa to -99.0kpa, and finally frying at a room temperature of 120 to 130°C.

Benefits of technology

This process can effectively remove the fishy smell of krill, while stimulating its aroma components, and produce fried krill with a strong aroma. It has a simple process and low cost, which is suitable for practical application needs.

✦ Generated by Eureka AI based on patent content.
Patent Text Reader

Abstract

The invention relates to the technical field of biology, and particularly discloses a preparation process for removing fishy smell and producing fragrance of krill, the preparation process comprises the following steps: 1) cooking the krill under the condition that the pressure is 0.04-0.06 Mpa to obtain the cooked krill; (2) putting the cooked krill under the condition that the vacuum degree is-95.0 kpa to-99.0 kpa, and frying the krill; and (3) frying the fried krill at normal temperature, raising the frying temperature to 120-130 DEG C, and frying the krill until the surface is slightly yellow. According to the preparation technology, starting from application, the change of volatile components of the processing technology of high-pressure steaming, vacuum frying and 130-DEG C frying in cooperation with the processing technology of 105-DEG C frying is analyzed from the principle for the first time, the advantages of the preparation technology are determined, and related aroma-producing research work of the krill in the sauce is better guided theoretically.
Need to check novelty before this filing date? Find Prior Art