Method for removing fishy smell of meat in aquatic products

Abstract

The invention belongs to the technical field of fishy smell removing flavoring agents, and particularly relates to a method for removing meat fishy smell of aquatic products. According to the invention, 8-10 parts of jasmine flower, 5-7 parts of lily, 20-25 parts of melia azedarach leaf extract, 12-15 parts of green tea and 100-120 parts of water are specifically combined, so that the composition not only retains tea fragrance, but also adds flower fragrance, and is rich in fragrance level; in addition, the tea leaves in the composition contain antioxidant ingredients, the lilies contain antibacterial ingredients, and effective active ingredients in the melia azedarach leaf extract are added, so that the composition can be used for freshening food and removing fishy smell in meat of aquatic products. Therefore, after the composition is used for soaking the fish meat, the fishy smell in the fish meat can be efficiently removed, and the composition has the characteristics of high efficiency, rapidness and convenience.

Description

Technical Field

[0001] The invention belongs to the technical field of deodorizing seasonings, and in particular relates to a method for removing the fishy smell of aquatic products and meat. Background Art

[0002] The meat of aquatic products such as fish and shrimp is rich in nutrients. It not only provides the body with high-quality protein and essential fatty acids, but also contains a variety of vitamins and minerals, which are helpful for cardiovascular health, brain development and immune function. However, since aquatic products themselves contain fishy substances, they often affect the overall flavor of the meat and reduce the edibility of aquatic products.

[0003] There are reports on deodorizing substances for aquatic products in the prior art. For example, in Chinese patent CN 108378273 A, 14 kinds of raw materials such as ginger juice, apple juice, and carrot juice are used to prepare a fish meat quick deodorizing sauce. Although the deodorizing sauce has the effect of removing the fishy smell, the raw materials are numerous and the operation is complicated. Therefore, how to quickly, conveniently and efficiently remove the fishy smell of aquatic products and meat is a technical problem that needs to be solved in this field. Summary of the invention

[0004] The object of the present invention is to provide a method for removing the fishy smell of aquatic meat, which is beneficial to quickly, conveniently and efficiently remove the fishy smell of aquatic products by soaking the aquatic meat in a deodorizing seasoning composition.

[0005] The invention provides a deodorizing seasoning composition, which comprises, by weight, 8-10 parts of jasmine, 5-7 parts of lily, 20-25 parts of chinaberry leaf extract, 12-15 parts of green tea and 100-120 parts of water.

[0006] The present invention provides a method for preparing the deodorizing seasoning composition described in the above technical solution, comprising the following steps:

[0007] The jasmine flowers, lily and chinaberry leaves are sterilized, dried and crushed in sequence to obtain crushed jasmine flowers, lily and chinaberry leaves;

[0008] The crushed neem leaves are sequentially soaked, ultrasonically extracted and filtered using an ethanol solution with a volume concentration of 80%-95%, and the obtained filtrate is the neem leaf extract;

[0009] The green tea is mixed with water and then heated to obtain a green tea solution;

[0010] The crushed jasmine, lily and chinaberry leaf extracts are mixed with the green tea solution and cooled to room temperature to obtain a deodorizing seasoning composition.

[0011] Preferably, the particle sizes of the crushed jasmine, lily and chinaberry leaves are 40-50 μm respectively.

[0012] Preferably, during the soaking, the mass volume ratio of the crushed neem leaves to the ethanol solution is 1 g: 25-35 mL;

[0013] The soaking time is 1-2h.

[0014] Preferably, the parameters of the ultrasonic extraction include: time of 50-60 min, temperature of 35-42° C., and power of 400-500 w.

[0015] Preferably, the heating temperature is 85-90° C. and the heating time is 15-20 min.

[0016] Preferably, when the crushed jasmine, lily, neem leaf extracts are mixed with the green tea solution, the mixing temperature is 65-70° C. and the mixing time is 75-80 min.

[0017] The present invention provides the use of the deodorizing seasoning composition described in the above technical solution in removing the fishy smell of aquatic products and meat.

[0018] Preferably, the aquatic product includes: fish and / or shrimp.

[0019] The present invention provides a method for removing the fishy smell of aquatic products and meat, comprising the following steps:

[0020] The meat of the aquatic product is soaked in the deodorizing seasoning composition described in the above technical solution for 3-4 hours to remove the fishy smell.

[0021] Beneficial effects:

[0022] The present invention provides a deodorizing seasoning composition, which comprises, by weight, 8-10 parts of jasmine, 5-7 parts of lily, 20-25 parts of chinaberry leaf extract, 12-15 parts of green tea and 100-120 parts of water. The present invention specifically combines jasmine, lily, chinaberry leaf extract and green tea, thereby adding a fresh flower fragrance to the tea fragrance, thereby improving the aroma level of the composition; in addition, the antioxidant components in tea leaves, the antibacterial components in lily and the effective components in chinaberry leaf extract are conducive to refreshing food and synergistically removing the fishy smell.

[0023] Based on the above technical advantages, the present invention also provides a method for preparing the deodorizing seasoning composition described in the above technical solution. The present invention sterilizes, dries and crushes jasmine, lily and chinaberry leaves respectively, which is beneficial to the precipitation of their effective ingredients and the release of their aroma; in addition, the crushed chinaberry leaves are soaked and ultrasonically extracted, which is beneficial to the retention of their active ingredients; in addition, the active substances are mixed and soaked in green tea solution, which greatly improves the deodorizing effect of each active substance; not only the preparation method is fast, but also the raw materials are simple to prepare. At the same time, after the meat of aquatic products is soaked in the above deodorizing seasoning composition for 3-4 hours, the fishy smell can be efficiently removed. Therefore, the technical solution provided by the present invention is characterized by high efficiency, fastness and convenience. DETAILED DESCRIPTION

[0024] In the present invention, unless otherwise specified, the reagents and methods used are conventionally selected.

[0025] The source of the Melia azedarach L. leaves of the present invention is not particularly limited.

[0026] In order to further illustrate the present invention, the scheme provided by the present invention is described in detail below in conjunction with embodiments, but they should not be understood as limiting the protection scope of the present invention.

[0027] Example 1

[0028] A method for removing the fishy smell of aquatic products and meat, comprising the following steps:

[0029] (1) The deodorizing seasoning composition comprises, by weight: 10 parts of jasmine flowers, 6 parts of lilies, 25 parts of neem leaf extract, 12 parts of green tea and 110 parts of water.

[0030] (2) preparing a deodorizing flavoring composition, the steps are:

[0031] The jasmine flowers, lilies and neem leaves were disinfected with alcohol having a volume concentration of 75%, and then cleaned with clean water to obtain cleaned samples;

[0032] The cleaned samples were dried at 30-32°C to obtain dried samples;

[0033] The dried samples were crushed to obtain jasmine flowers with a particle size of 40-50 μm, lily flowers with a particle size of 40-50 μm, and neem leaves with a particle size of 40-50 μm;

[0034] Mixing neem leaves with a particle size of 40-50 μm with an ethanol solution with a volume concentration of 88% at a mass volume of 1 g: 28 mL and soaking for 2 hours to obtain a mixture;

[0035] Under the conditions of 42° C. and 450 W, the mixture is subjected to ultrasonic extraction for 50 min, and then the filtrate obtained by filtration is the neem leaf extract;

[0036] The green tea and water were mixed and heated at 85°C for 15 minutes to obtain a green tea solution;

[0037] The crushed jasmine, lily and chinaberry leaf extracts were mixed with the green tea solution, mixed at 70° C. for 80 minutes, and cooled to room temperature to obtain a deodorizing seasoning composition.

[0038] (3) Soaking the grouper meat in the deodorizing seasoning composition at room temperature for 3 hours to obtain deodorized fish meat.

[0039] Example 2

[0040] A method for removing the fishy smell of aquatic products and meat, comprising the following steps:

[0041] (1) The deodorizing seasoning composition comprises, by weight: 8 parts of jasmine, 7 parts of lily, 20 parts of neem leaf extract, 15 parts of green tea and 120 parts of water.

[0042] (2) preparing a deodorizing flavoring composition, the steps are:

[0043] The jasmine flowers, lilies and neem leaves were disinfected with alcohol having a volume concentration of 75%, and then cleaned with clean water to obtain cleaned samples;

[0044] The cleaned samples were dried at 30-32°C to obtain dried samples;

[0045] The dried samples were crushed to obtain jasmine flowers with a particle size of 40-50 μm, lily flowers with a particle size of 40-50 μm, and neem leaves with a particle size of 40-50 μm;

[0046] Mixing neem leaves with a particle size of 40-50 μm with an ethanol solution with a volume concentration of 88% at a mass volume of 1 g: 28 mL and soaking for 2 hours to obtain a mixture;

[0047] Under the conditions of 42° C. and 450 W, the mixture is subjected to ultrasonic extraction for 50 min, and then the filtrate obtained by filtration is the neem leaf extract;

[0048] The green tea and water were mixed and heated at 85°C for 15 minutes to obtain a green tea solution;

[0049] The crushed jasmine, lily and chinaberry leaf extracts were mixed with the green tea solution, mixed at 70° C. for 80 minutes, and cooled to room temperature to obtain a deodorizing seasoning composition.

[0050] (3) Soaking the grouper meat in the deodorizing seasoning composition at room temperature for 3 hours to obtain deodorized fish meat.

[0051] Example 3

[0052] A method for removing the fishy smell of aquatic products and meat, comprising the following steps:

[0053] (1) The deodorizing seasoning composition comprises, by weight: 10 parts of jasmine flowers, 6 parts of lilies, 25 parts of neem leaf extract, 12 parts of green tea and 110 parts of water.

[0054] (2) preparing a deodorizing flavoring composition, the steps are:

[0055] The jasmine flowers, lilies and neem leaves were disinfected with alcohol having a volume concentration of 75%, and then cleaned with clean water to obtain cleaned samples;

[0056] The cleaned samples were dried at 30-32°C to obtain dried samples;

[0057] The dried samples were crushed to obtain jasmine flowers with a particle size of 40-50 μm, lily flowers with a particle size of 40-50 μm, and neem leaves with a particle size of 40-50 μm;

[0058] Mixing neem leaves with a particle size of 40-50 μm with an ethanol solution with a volume concentration of 88% at a mass volume of 1 g:30 mL and soaking for 2 hours to obtain a mixture;

[0059] Under the conditions of 42° C. and 450 W, the mixture is subjected to ultrasonic extraction for 50 min, and then the filtrate obtained by filtration is the neem leaf extract;

[0060] The green tea and water were mixed and heated at 85°C for 15 minutes to obtain a green tea solution;

[0061] The crushed jasmine, lily and chinaberry leaf extracts were mixed with the green tea solution, mixed at 65° C. for 75 minutes, and cooled to room temperature to obtain a deodorizing seasoning composition.

[0062] (3) Soaking the grouper meat in the deodorizing seasoning composition at room temperature for 3 hours to obtain deodorized fish meat.

[0063] Comparative Example 1

[0064] A method for removing the fishy smell of aquatic products and meat, comprising the following steps:

[0065] (1) The deodorizing seasoning composition comprises, by weight: 20 parts of jasmine, 10 parts of lily, 40 parts of neem leaf extract, 12 parts of green tea and 110 parts of water.

[0066] (2) preparing a deodorizing flavoring composition, the steps are:

[0067] The jasmine flowers, lilies and neem leaves were disinfected with alcohol having a volume concentration of 75%, and then cleaned with clean water to obtain cleaned samples;

[0068] The cleaned samples were dried at 30-32°C to obtain dried samples;

[0069] The dried samples were crushed to obtain jasmine flowers with a particle size of 40-50 μm, lily flowers with a particle size of 40-50 μm, and neem leaves with a particle size of 40-50 μm;

[0070] Mixing neem leaves with a particle size of 40-50 μm with an ethanol solution with a volume concentration of 88% at a mass volume of 1 g: 28 mL and soaking for 2 hours to obtain a mixture;

[0071] Under the conditions of 42° C. and 450 W, the mixture is subjected to ultrasonic extraction for 50 min, and then the filtrate obtained by filtration is the neem leaf extract;

[0072] The green tea and water were mixed and heated at 85°C for 15 minutes to obtain a green tea solution;

[0073] The crushed jasmine, lily and chinaberry leaf extracts were mixed with the green tea solution, mixed at 70° C. for 80 minutes, and cooled to room temperature to obtain a deodorizing seasoning composition.

[0074] (3) Soaking the grouper meat in the deodorizing seasoning composition at room temperature for 3 hours to obtain deodorized fish meat.

[0075] Comparative Example 2

[0076] A method for removing the fishy smell of aquatic products and meat, comprising the following steps:

[0077] (1) The deodorizing seasoning composition comprises, by weight: 10 parts of jasmine flowers, 6 parts of lilies, 25 parts of neem leaf extract and 110 parts of water.

[0078] (2) preparing a deodorizing flavoring composition, the steps are:

[0079] The jasmine flowers, lilies and neem leaves were disinfected with alcohol having a volume concentration of 75%, and then cleaned with clean water to obtain cleaned samples;

[0080] The cleaned samples were dried at 30-32°C to obtain dried samples;

[0081] The dried samples were crushed to obtain jasmine flowers with a particle size of 40-50 μm, lily flowers with a particle size of 40-50 μm, and neem leaves with a particle size of 40-50 μm;

[0082] Mixing neem leaves with a particle size of 40-50 μm with an ethanol solution with a volume concentration of 88% at a mass volume of 1 g: 28 mL and soaking for 2 hours to obtain a mixture;

[0083] Under the conditions of 42° C. and 450 W, the mixture is subjected to ultrasonic extraction for 50 min, and then the filtrate obtained by filtration is the neem leaf extract;

[0084] The crushed jasmine flower, lily and chinaberry leaf extracts were mixed with water, mixed at 70° C. for 80 minutes, and cooled to room temperature to obtain a deodorizing seasoning composition.

[0085] (3) Soaking the grouper meat in the deodorizing seasoning composition at room temperature for 3 hours to obtain deodorized fish meat.

[0086] Comparative Example 3

[0087] A method for removing the fishy smell of aquatic products and meat, comprising the following steps:

[0088] (1) The deodorizing seasoning composition comprises, by weight: 10 parts of jasmine flowers, 6 parts of lilies, 25 parts of neem leaf extract, 12 parts of black tea and 110 parts of water.

[0089] (2) preparing a deodorizing flavoring composition, the steps are:

[0090] The jasmine flowers, lilies and neem leaves were disinfected with alcohol having a volume concentration of 75%, and then cleaned with clean water to obtain cleaned samples;

[0091] The cleaned samples were dried at 30-32°C to obtain dried samples;

[0092] The dried samples were crushed to obtain jasmine flowers with a particle size of 40-50 μm, lily flowers with a particle size of 40-50 μm, and neem leaves with a particle size of 40-50 μm;

[0093] Mixing neem leaves with a particle size of 40-50 μm with an ethanol solution with a volume concentration of 88% at a mass volume of 1 g: 28 mL and soaking for 2 hours to obtain a mixture;

[0094] Under the conditions of 42° C. and 450 W, the mixture is subjected to ultrasonic extraction for 50 min, and then the filtrate obtained by filtration is the neem leaf extract;

[0095] Mixing black tea and water, and heating at 85°C for 15 minutes to obtain a black tea solution;

[0096] The crushed jasmine, lily and chinaberry leaf extracts were mixed with the black tea solution, mixed at 70° C. for 80 minutes, and cooled to room temperature to obtain a deodorizing seasoning composition.

[0097] (3) Soaking the grouper meat in the deodorizing seasoning composition at room temperature for 3 hours to obtain deodorized fish meat.

[0098] Comparative Example 4

[0099] A method for removing the fishy smell of aquatic products and meat, comprising the following steps:

[0100] (1) The deodorizing seasoning composition comprises, by weight: 10 parts of jasmine flowers, 6 parts of lilies, 25 parts of neem leaf extract, 12 parts of green tea and 110 parts of water.

[0101] (2) preparing a deodorizing flavoring composition, the steps are:

[0102] The jasmine flowers, lilies and neem leaves were disinfected with alcohol having a volume concentration of 75%, and then cleaned with clean water to obtain cleaned samples;

[0103] The cleaned samples were dried at 30-32°C to obtain dried samples;

[0104] The dried samples were crushed to obtain jasmine flower, lily and neem leaf with a particle size of 20 μm.

[0105] Mixing neem leaves with a particle size of 20 μm with an ethanol solution with a volume concentration of 88% at a mass volume of 1 g: 28 mL and soaking for 2 hours to obtain a mixture;

[0106] Under the conditions of 42° C. and 450 W, the mixture is subjected to ultrasonic extraction for 50 min, and then the filtrate obtained by filtration is the neem leaf extract;

[0107] The green tea and water were mixed and heated at 85°C for 15 minutes to obtain a green tea solution;

[0108] The crushed jasmine, lily and chinaberry leaf extracts were mixed with the green tea solution, mixed at 70° C. for 80 minutes, and cooled to room temperature to obtain a deodorizing seasoning composition.

[0109] (3) Soaking the grouper meat in the deodorizing seasoning composition at room temperature for 3 hours to obtain deodorized fish meat.

[0110] Comparative Example 5

[0111] A method for removing the fishy smell of aquatic products and meat, comprising the following steps:

[0112] (1) The deodorizing seasoning composition comprises, by weight: 10 parts of jasmine flowers, 6 parts of prickly ash, 5 parts of ginger, 25 parts of neem leaf extract, 12 parts of green tea and 110 parts of water.

[0113] (2) preparing a deodorizing flavoring composition, the steps are:

[0114] The jasmine flowers, pepper, ginger and neem leaves were disinfected with 75% alcohol by volume, and then cleaned with clean water to obtain cleaned samples;

[0115] The cleaned samples were dried at 30-32°C to obtain dried samples;

[0116] The dried samples were crushed to obtain jasmine flowers with a particle size of 40-50 μm, pepper with a particle size of 40-50 μm, ginger with a particle size of 40-50 μm, and neem leaves with a particle size of 40-50 μm;

[0117] Mixing neem leaves with a particle size of 40-50 μm with an ethanol solution with a volume concentration of 88% at a mass volume of 1 g: 28 mL and soaking for 2 hours to obtain a mixture;

[0118] Under the conditions of 42° C. and 450 W, the mixture is subjected to ultrasonic extraction for 50 min, and then the filtrate obtained by filtration is the neem leaf extract;

[0119] The green tea and water were mixed and heated at 85°C for 15 minutes to obtain a green tea solution;

[0120] The crushed jasmine, pepper, ginger, neem leaf extracts and green tea solution were mixed at 70° C. for 80 minutes, and then cooled to room temperature to obtain a deodorizing seasoning composition.

[0121] (3) Soaking the grouper meat in the deodorizing seasoning composition at room temperature for 3 hours to obtain deodorized fish meat.

[0122] Comparative Example 6

[0123] A method for removing the fishy smell of aquatic products and meat, comprising the following steps:

[0124] (1) The deodorizing seasoning composition comprises, by weight: 10 parts of jasmine flowers, 6 parts of lilies, 25 parts of neem leaf extract, 12 parts of green tea and 110 parts of water.

[0125] (2) preparing a deodorizing flavoring composition, the steps are:

[0126] The jasmine flowers, lilies and neem leaves were disinfected with alcohol having a volume concentration of 75%, and then cleaned with clean water to obtain cleaned samples;

[0127] The cleaned samples were dried at 30-32°C to obtain dried samples;

[0128] The dried samples were crushed to obtain jasmine flowers with a particle size of 40-50 μm, lily flowers with a particle size of 40-50 μm, and neem leaves with a particle size of 40-50 μm;

[0129] Mixing neem leaves with a particle size of 40-50 μm with an ethanol solution with a volume concentration of 88% at a mass volume of 1 g: 28 mL and soaking for 2 hours to obtain a mixture;

[0130] Under the conditions of 42° C. and 450 W, the mixture is subjected to ultrasonic extraction for 50 min, and then the filtrate obtained by filtration is the neem leaf extract;

[0131] The green tea and water were mixed and heated at 85°C for 15 minutes to obtain a green tea solution;

[0132] The crushed jasmine, lily and chinaberry leaf extracts were mixed with the green tea solution, mixed at 70° C. for 80 minutes, and cooled to room temperature to obtain a deodorizing seasoning composition.

[0133] (3) Soaking the scallop meat in the deodorizing seasoning composition at room temperature for 3 hours to obtain deodorized scallop meat.

[0134] Comparative Example 7

[0135] A method for removing the fishy smell of aquatic products and meat, comprising the following steps:

[0136] (1) The deodorizing seasoning composition comprises, by weight: 10 parts of jasmine flowers, 6 parts of lilies, 25 parts of neem leaf extract, 12 parts of green tea and 110 parts of water.

[0137] (2) preparing a deodorizing flavoring composition, the steps are:

[0138] The jasmine flowers, lilies and neem leaves were disinfected with alcohol having a volume concentration of 75%, and then cleaned with clean water to obtain cleaned samples;

[0139] The cleaned samples were dried at 30-32°C to obtain dried samples;

[0140] The dried samples were crushed to obtain jasmine flowers with a particle size of 40-50 μm, lily flowers with a particle size of 40-50 μm, and neem leaves with a particle size of 40-50 μm;

[0141] Mixing neem leaves with a particle size of 40-50 μm with an ethanol solution with a volume concentration of 88% at a mass volume of 1 g: 28 mL and soaking for 2 hours to obtain a mixture;

[0142] Under the conditions of 30° C. and 200 W, the mixture is subjected to ultrasonic extraction for 50 min, and then the filtrate obtained by filtration is the neem leaf extract;

[0143] The green tea and water were mixed and heated at 80°C for 15 minutes, and then cooled to room temperature to obtain a green tea solution;

[0144] The crushed jasmine, lily and chinaberry leaf extracts were mixed with the green tea solution, mixed at 70° C. for 80 minutes, and cooled to room temperature to obtain a deodorizing seasoning composition.

[0145] (3) Soaking the grouper meat in the deodorizing seasoning composition at room temperature for 3 hours to obtain deodorized fish meat.

[0146] Comparative Example 8

[0147] A method for removing the fishy smell of aquatic products and meat, comprising the following steps:

[0148] (1) The deodorizing seasoning composition comprises, by weight: 10 parts of jasmine flowers, 6 parts of lilies, 25 parts of neem leaf extract, 12 parts of green tea and 110 parts of water.

[0149] (2) preparing a deodorizing flavoring composition, the steps are:

[0150] The jasmine flowers, lilies and neem leaves were disinfected with alcohol having a volume concentration of 75%, and then cleaned with clean water to obtain cleaned samples;

[0151] The cleaned samples were dried at 30-32°C to obtain dried samples;

[0152] The dried samples were crushed to obtain jasmine flowers with a particle size of 40-50 μm, lily flowers with a particle size of 40-50 μm, and neem leaves with a particle size of 40-50 μm;

[0153] Mixing neem leaves with a particle size of 40-50 μm with water and then boiling for 1 hour to obtain neem leaf extract;

[0154] The crushed jasmine, lily, green tea and neem leaf extract were mixed at 70° C. for 80 minutes, and then cooled to room temperature to obtain a deodorizing seasoning composition.

[0155] (3) Soaking the grouper meat in the deodorizing seasoning composition at room temperature for 3 hours to obtain deodorized fish meat.

[0156] Comparative Example 9

[0157] Purchase a deodorizing seasoning as usual, and soak the grouper meat in the deodorizing seasoning for 3 hours according to the instructions to obtain the deodorized fish meat.

[0158] Test Example 1

[0159] The sensory evaluation of the aquatic meat after deodorization of Examples 1-3 and Comparative Examples 1-9 was performed, specifically: the meat in each treatment was steamed, and then the evaluation score was calculated according to the standards in Table 1.

[0160] Table 1 Sensory evaluation standards

[0161]

[0162]

[0163] The 120 tasters were randomly divided into 12 groups, with 10 people in each group. They randomly tasted the meats prepared in Examples 1-3 and Comparative Examples 1-9 and scored them. The final scores were calculated. The results are shown in Table 2.

[0164] Table 2 Sensory scores of aquatic meat in different treatments

[0165] deal with Taste Organizational form odor Total score Example 1 27 27 37 91 Example 2 26 26 37 89 Example 3 27 26 36 89 Comparative Example 1 27 25 30 82 Comparative Example 2 25 24 30 79 Comparative Example 3 24 26 34 84 Comparative Example 4 22 22 29 73 Comparative Example 5 21 20 23 64 Comparative Example 6 20 18 15 53 Comparative Example 7 19 21 25 63 Comparative Example 8 20 17 24 61 Comparative Example 9 19 25 35 79

[0166] Combined with the data in Table 2, it can be seen that compared with the method used in Comparative Examples 1-9, the method in Examples 1-3 is more suitable for the deodorization of fish meat. When processing fish meat, the taste is better, the meat in the tissue is tighter and the inherent smell of fish meat is retained. While removing the fishy smell, it also has a faint floral fragrance, so the comprehensive sensory score is as high as 89-91 points; after adopting the method in the comparative example, the meat becomes or the deodorization effect is poor, which is not conducive to retaining the taste of fish meat.

[0167] Test Example 2

[0168] According to the results of Test Example 1, the trimethylamine content of the fish meat in Example 1, Comparative Example 1, Comparative Example 2, Comparative Example 3 and Comparative Example 9 was detected, and the grouper fish meat washed with clean water was used as a blank control, and each treatment was repeated three times in parallel. Among them, the determination method of trimethylamine content was carried out according to the national standard GB5009.179-2016 "Determination of trimethylamine in food in national food safety standard", and the results are shown in Table 3.

[0169] Table 3 Trimethylamine content in different treatments (mg / kg)

[0170] deal with Trimethylamine content Example 1 31.65 Comparative Example 1 38.72 Comparative Example 2 36.50 Comparative Example 3 35.76 Comparative Example 9 35.68 Blank control 43.89

[0171] It can be seen from the data in Table 3 that, compared with the blank control and the comparative example, after adopting the technical solution provided by the present invention, the trimethylamine content in the fish meat decreased from 43.89 to 31.65. It can be seen that after the fish meat is deodorized by the method provided by the present invention, the fresh fish meat has a slight fishy smell, and has no fishy smell after being steamed.

[0172] In summary, the present invention specifically combines jasmine, lily, neem leaf extract and green tea, retaining the tea fragrance and adding the flower fragrance, and the composition has rich aroma levels; in addition, the antioxidant components in tea, the antibacterial components in lily and the effective components in neem leaf extract are conducive to refreshing food and synergistically removing fishy smell. Therefore, the above composition can effectively remove the fishy smell in fish meat, and has the characteristics of high efficiency, rapidity and convenience.

[0173] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A deodorizing seasoning composition, characterized in that: The deodorizing seasoning composition comprises, by weight, 8-10 parts of jasmine, 5-7 parts of lily, 20-25 parts of chinaberry leaf extract, 12-15 parts of green tea and 100-120 parts of water.

2. The method for preparing the deodorizing flavoring composition according to claim 1, characterized in that: The steps include: The jasmine flowers, lily and chinaberry leaves are sterilized, dried and crushed in sequence to obtain crushed jasmine flowers, lily and chinaberry leaves; The crushed neem leaves are sequentially soaked, ultrasonically extracted and filtered using an ethanol solution with a volume concentration of 80%-95%, and the obtained filtrate is the neem leaf extract; The green tea is mixed with water and then heated to obtain a green tea solution; The crushed jasmine, lily and chinaberry leaf extracts are mixed with the green tea solution and cooled to room temperature to obtain a deodorizing seasoning composition.

3. The preparation method according to claim 2, characterized in that: The particle sizes of the crushed jasmine, lily and chinaberry leaves are 40-50 μm respectively.

4. The preparation method according to claim 2, characterized in that: During the soaking, the mass volume ratio of the crushed neem leaves to the ethanol solution is 1 g: 25-35 mL; The soaking time is 1-2h.

5. The preparation method according to claim 2, characterized in that: The parameters of the ultrasonic extraction include: time of 50-60 min, temperature of 35-42° C., and power of 400-500 w.

6. The preparation method according to claim 2, characterized in that: The heating temperature is 85-90° C. and the heating time is 15-20 min.

7. The preparation method according to claim 2, characterized in that: When the crushed jasmine, lily and chinaberry leaf extracts are mixed with the green tea solution, the mixing temperature is 65-70° C. and the mixing time is 75-80 minutes.

8. Use of the deodorizing seasoning composition according to claim 1 in removing the fishy smell of aquatic products and meat.

9. The use according to claim 8, characterized in that: The aquatic products include: fish and / or shrimp.

10. A method for removing the fishy smell of aquatic products and meat, characterized in that: The steps include: Soak the meat of the aquatic product in the deodorizing seasoning composition of claim 1 for 3-4 hours to remove the fishy smell.

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