An enzymatic cold-water fish meat snack and a preparation method and application thereof
By using compound enzymatic hydrolysis technology and segmented heating process, the problems of unutilized by-products of cold-water fish processing and insufficient flavor have been solved, and enzymatic hydrolyzed cold-water fish snack foods with rich flavor and good gel texture have been prepared, realizing the high-value utilization of low-value fish paste powder.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- NANCHANG UNIV
- Filing Date
- 2026-05-20
- Publication Date
- 2026-07-17
AI Technical Summary
The scraps and low-value fish produced during the processing of cold-water fish are not fully utilized. Existing enzymatic hydrolysis technology is difficult to effectively release flavor substances, resulting in a single flavor in the product, insufficient gel strength, loss of nutrients during high-temperature processing, and difficulty in utilizing low-value fish paste powder for high-value purposes.
Using a compound enzymatic hydrolysis technology, flavor protease and alkaline protease in equal mass ratio are used to treat cold-water fish by-products, deeply hydrolyzing them into small molecule peptides and amino acids. Combined with segmented heating and seasoning processes, enzymatically hydrolyzed flavor base is prepared and compounded with fresh fish paste to form a high-value enzymatically hydrolyzed cold-water fish snack food.
It significantly improves product flavor, maintains gel texture, realizes the high-value utilization of low-value surimi powder, and produces products with rich flavor, no fishy smell, good gel strength, and expands application scenarios.
Smart Images
Figure CN122397883A_ABST