179 results about "Fish Flavor" patented technology

The invention provides a natural fish meat flavor, which is prepared by Maillard reaction of Spanish mackerel enzymatic hydrolyzate. The Spanish mackerel enzymatic hydrolyzate is prepared by hydrolyzing Spanish mackerel minced meat by using mixed enzyme containing neutral protease and flavorzyme, wherein the weight ratio of the neutral protease to the flavorzyme is 1:0.1-10. The fish meat flavor has good characteristics without fishy smell, strong natural flavor, high true degree, good cooking property, harmonious and natural fragrance and full and mild meat aroma.

The invention discloses a method for preparing fish flavor nutritional condiment. According to the method, the residual wastes fish fillet and ground meat generated in the Tilapia fillet producing process are used as the raw materials, then the raw materials are subjected to processes of pre-processing, protease composite enzyme solution, Maillard reaction, mixing, homogenizing, and spray drying, so as to obtain the fish flavor nutritional condiment. The protein in Tilapia fillet and ground meat are subjected to the protease composite enzyme solution, in order to generate small-molecular peptide and amino acid which are likely to digested and absorbed by human body; the Maillard reaction sweet process is used in order to remove fishy smell and bitter of enzyme resolution solution, so as to generate special fragrance and taste; the product is nutritional and delicious, can be directly used as a food condiment, and further can be used as the base material of other condiments.

The invention provides fish seasoning and a preparation method thereof. The method comprises the following steps: preparing minced fillet jelly; preparing enzymolysis solution from the minced fillet jelly; preparing a reaction solution through thermal reaction; and mixing the enzymolysis solution and/or the reaction solution, and adding an auxiliary material to prepare powdered or pasty fish seasoning. The powdered fish seasoning prepared by the method is meal from straw yellow to claybank and is easy to dissolve in water and has fish flavor, the total nitrogen content is not less than 3 percent, and the cooking salt content is not more than 45 percent; and the pasty fish seasoning is thick liquid from straw yellow to claybank, the total nitrogen content is not less than 1 percent, the total slid content is not less than 35 percent, and the cooking salt content is not more than 15 percent. The fish seasoning prepared by the method supplements a fish flavor variety absent in the prior salty essences and increases the varieties of the salty essences. The method has simple process and high production efficiency, and the used raw materials have wide sources, are easy to obtain and are helpful for saving the cost.

The present invention relates to a preparation method of a natural hairtail essence. The method of the invention comprises the steps of: selecting iced fresh hairtail as a main raw material; treating the raw material with a pretreatment; adding water and mincing the hairtail; mixing the hairtail mince with water in a certain proportion; homogenizing; placing the mixture in a beaker; connecting the beaker with a water bath with constant temperature; stirring constantly with a stirrer; adding enzyme for reaction with pH and temperature controlled at a certain level, wherein natural pH decline is allowed in the enzymatic reaction process; reacting at a constant temperature for a while; placing in a water bath to inactivate the enzyme; centrifuging to obtain a supernatant, so as to obtain a precursor of the natural hairtail essence; and adding sugar, amino acid, thiamine and hydrolyzed vegetable protein for a heat reaction, so as to obtain the natural hairtail essence. The natural hairtail essence obtained by the invention has advantages of strong fragrance, thickness, satiation,and fragrance similar to natural fragrance; besides, the natural hairtail essence stimulates development of hairtail products, diversifies fish flavor essence product on the market and satisfies the market demands on hairtail products and a variety of convenient fish food by people.

The present invention discloses two preparation methods of fishy taste essence. One method uses fish oil as raw material and makes said fish oil undergo the process of lipase hydrolysis so as to directly obtain fishy taste essence. Another method includes the following steps: heating fish oil to make reaction, then making Maillard reaction so as to obtain fishy taste essence.

The invention belongs to the field of food processing, in particular to a processing technology of fish balls. The technical solution adopted is: a processing technology of flavored fish balls, including the following technological process: selection of raw fish → pretreatment → meat picking → rinsing → dehydration → batching crushing → forming → boiling → cooling → packaging. The fish balls produced by the processing technology have a long fresh-keeping time and unique taste. And it can be processed and produced on a large scale.

The present invention relates to a process for producing a product having a fish flavour comprising preparing a composition comprising 1-20% w/w water and at least a polyunsaturated fatty acid, incubating the composition at less than 260° C. and at a reaction time sufficient for the fish flavour to develop, and optionally mixing the product with one or more other ingredients. The invention also relates to the product obtainable by the process of the invention and use of the same.

The present invention discloses a dried fish bean curd preparing method, belonging to the technical field of new soybean products. The dried fish bean curd is characterized by using soybean protein isolate as a raw material and is prepared by adding a small amount of fish flesh and accessory materials via a specific process. The present invention creates a new processing method of the dried fish bean curd and breaks the traditional fields. The prepared dried fish bean curd is full of fish flavor and long in shelf life, has a mouthfeel of elasticity, is fresh and crisp, and is a new leisure soybean food which can be eaten together with wine and meal.

The invention relates to a manufacturing method of an air-drying canned fish. The method is characterized in that the manufacturing method of the air-drying canned fish includes the following steps that are (1) fishes processing, (2) seasoning and salting, (3) air drying, (2) secondary seasoning, (5) can filling, (6) processing in vacuum, (7) ripening, (8) crisping, (9) sterilizing, and (10) packing. The manufacturing method of the air-drying canned fish has simple manufacture, green environmental protection, fish flavor maintenance, food safety, nutrition, and hygiene.

A preparation method of a tea-flavor instant grass carp comprises the following steps: selecting grass carp raw materials, pretreating, vacuum preserving, tea soaking, deep frying, seasoning, vacuum packaging and sterilizing. The tea-flavor instant grass carp not only has the fish flavor but also has the tea flavor due to soaking, seasoning, frying, curing, and composite flavor enhancing. The tea-flavor instant grass carp is a healthy, nutrient and delicious instant product.

The invention relates to a manufacturing method of a seafood powder flavoring. The method comprises the steps as follows: (1), hydrolyzing small fish materials with proteolytic enzymes to obtain fish amino acid powders; (2), extracting small fish materials with hot water to obtain fish-flavored protein powders; and (3), mixing 1 to 20 parts by weight of fish amino acid powders, 1 to 30 parts by weight of fish-flavored protein powders, 1 to 20 parts by weight of monosodium glutamate, 1 to 30 parts by weight of table salt, 1 to 7 parts by weight of maltodextrin and 1 to 3 parts by weight of spices to obtain the final seafood powder flavoring. The invention has the benefits as follows: the contents of amino acids in the enzymatic hydrolysates of the small fish are increased by enzymolysis with proteases in addition to flavourzymes, the seafood flavor of the fish-flavored protein powders is enhanced by hot water extraction of flavor proteins of the small fish, and by the combination of fish amino acid powders and fish-flavored protein powders, the seafood powder flavoring has not only high palatable taste times but also mellow seafood flavor and is not liable to be spoiled due to oxidation.

The invention discloses a production method of frozen shredded pork with garlic sauce. Cooked food in the shredded pork with garlic sauce comprises pork, winter bamboo shoots, agaric and carrots; seasonings in the shredded pork with garlic sauce comprise soybean oil, salt, cooking wine, thick broad-bean sauce, green onion, ginger, composite phosphate, starch, garlic, white sugar, mature vinegar, chili oil, pepper, dry red pepper and water. The production method comprises the following steps: cutting the pork, the winter bamboo shoots, the agaric and the carrots into shreds, boiling the shredded cooked food by boiled water, dewatering the shredded pork, the shredded winter bamboo shoots, the shredded agaric and the shredded carrots after all the cooked food is cooked thoroughly, preparing fish flavor sauce, mixing the dewatered shredded pork, shredded winter bamboo shoots, shredded agaric and shredded carrots and the fish flavor sauce, bagging the mixture, quickly freezing, and refrigerating. According to the production method, the pork, the winter bamboo shoots, the agaric and the carrots are independently treated and then can be directly eaten, the unique sauce is prepared, and the frozen shredded pork with garlic sauce can be directly eaten after being heated, so that the frozen shredded pork with garlic sauce has a time-saving effect, and is convenient to eat, consistent in mouth feel with freshly-cooked shredded pork with garlic sauce, and delicious in taste.

The invention discloses a preparation method for a liquid fish-flavor flavoring agent for cat food. The preparation method comprises the following steps: processing minced fillet from sea fish; adding water into the minced fillet and carrying out full stirring so as to obtain fish slurry; heating the fish slurry to 45 to 60 DEG C, adjusting a pH value to 5.5 to 7.0, adding protease, carrying out a hydrolysis reaction under stirring until the hydrolysis degree of the fish slurry is 20 to 40%, allowing temperature to rise to 90 to 95 DEG C within 30 min and continuing stirring so as to obtain an enzymatic hydrolysis liquid; adding reducing sugar and glycine into the enzymatic hydrolysis liquid, carrying out uniform mixing under stirring, and carrying out heating at 95 to 110 DEG C for 50 to 150 min so as to obtain an enzymatic hydrolysis product; and adding phosphoric acid and modified starch into the enzymatic hydrolysis product and carrying out uniform mixing under stirring so as to obtain the flavoring agent. The invention has the following beneficial effects: the flavoring agent has low cost and the utilization rate and added value of the sea fish are effectively improved; and the flavoring agent has rich aroma and outstanding characteristic flavor, greatly improves the flavor and palatability of cat food and has good market prospects in application of pet food.

The invention provides a processing method of sweet-scented osmanthus flavored eels pickled with wine, which are processed by seven steps. An added processing step 5 of vacuum infiltration comprises the following steps: mixing fish blocks with pre-pickling wine, and carrying out the vacuum infiltration in a vacuum infiltration machine. The eel product pickled with the wine has a fresh and sweet taste so that the meat quality of the eel fish blocks pickled with the wine is tight, the eel product is elastic, fresh, tender and delicious, has a suitable salty degree and mellow aroma, and has rich wine aroma and fish flavor; pear blocks are added into the pre-pickling wine and water is added, and the mixture is boiled into soup; in a step 6 of preparing the wine, 0.2-1% of sweet-scented osmanthus is added, so that effective components in pears and the sweet-scented osmanthus are fused into the product, and furthermore, nutritional ingredients and health functions of the product are increased; and the eel product pickled with the wine, which is obtained by the method, has the effects of moistening lung and reducing phlegm, clearing way internal heat, promoting salivation, nourishing kidney and tonifying yin.

The invention relates to fish-flavored sticky rice sauce and a preparation method thereof. The fish-flavored sticky rice sauce is characterized by being prepared from the following raw materials in parts by weight: 2-3 parts of flower of Chinese scholartrees, 1-2 parts of rhizoma anemarrhenae, 3-4 parts of arborvitae seeds, 2-2.5 parts of Chinese yam, 1-2 parts of rhizoma anemarrhenae, 2-3 parts of inslanthus hartii thunb, 1-2 parts of burmann cinnamon bark, 50-60 parts of polished glutinous rice, 20-24 parts of groundnut seeds, 7-8 parts of three-coloured amaranth, 5-6 parts of agrocybe cylindracea, 120-130 parts of fish meat, 20-22 parts of wheat germ powder, 500-550 parts of sweet sauce made of fermented flour, 0.2-0.3 part of lactic acid bacteria, and 10-12 parts of nutrient additives. The fish-flavored sticky rice sauce disclosed by the invention is fine and smooth in mouth feel, delicious in taste and rich in nutrition; the added fish meat is rich in protein, so that the nutritive value of the fish-flavored sticky rice sauce is promoted; the three-coloured amaranth, the agrocybe cylindracea and the like are rich in dietary fibers, vitamins C, minerals and the like, so that the nutrition of the fish-flavored sticky rice sauce is comprehensive and perfect. In addition, the fish-flavored sticky rice sauce also contains varied Chinese herbal medicine components, and if people often eat the fish-flavored sticky rice sauce, the efficacies of removing liver fire for improving eyesight, nourishing the heart and soothing the nerves, moisturizing the intestine and nourishing the lung, and nourishing yin for moistening dryness can be achieved.

The invention discloses a method for decolorizing, debitterizing and deodorizing fishskin protein liquid. The method comprises the following steps of: filtering the fishskin protein liquid to remove residues, heating the filtered fishskin protein liquid to 40-65 DEG C, regulating the pH value of the filtered fishskin protein liquid to be 5.0-8.0, stirring and adding active carbon to react at 40-65 DEG C, decolorizing, debitterizing and deodorizing; and filtering the protein liquid through a diatomite filtering machine at 40-60 DEG C under 0.5-3MPa to remove the active carbon to obtain the decolorized, debitterized and deodorized fishskin protein liquid. According to the method for decolorizing, debitterizing and deodorizing the fishskin protein liquid, disclosed by the invention, the fishskin protein liquid is adsorbed by the active carbon and is filtered by the diatomite filtering machine, the treated protein liquid is faint yellow (the decolorization rate is up to 85-90%), is weak in bitterness and fish flavor (the comprehensive perception value of the debitterizing and deodorizing effects is up to 90-95), the protein loss rate is low (the nitrogen loss rate is 4-6%), the decolorizing, debitterizing and deodorizing treatment is carried out on the fishskin protein liquid at the same time, the nutrient elements of the protein liquid can be protected to the maximum extent, and important significance is provided for popularization and application of the fishskin protein liquid.

Heartleaf houtuynia herb immortal grass herb beverage and a preparation method thereof relate to herb beverage and a preparation method thereof. The invention solves a problem that the heartleaf houtuynia herb or immortal grass beverage produced in the traditional process has the defects of fishiness, grass bitter acerbity, poor thermal stability, high sugar content, uneasy storing and turbidity. The heartleaf houtuynia herb immortal grass herb beverage is made from heartleaf houtuynia herb, immortal grass, water, enzyme metastasis stevioside, VC, Beta-schardinger dextrin and honey. And the weight ratio of the heartleaf houtuynia herb to the immortal grass is 3-5 to 1. The weight ratio of the total weight of the heartleaf houtuynia herb and the immortal grass is 1 to 45-55. The enzyme metastasis stevioside, the VC, the Beta-schardinger dextrin and the honey respectively account for 0.015-0.025 percent, 0.01-0.02 percent, 0.1-0.5 percent and 3-9 percent of the total weight of the heartleaf houtuynia herb immortal grass herb beverage. A duplex filtration and a high temperature secondary sterilization technology are adopted by the preparation method. The products of the invention have the advantages of no fish flavor, no bitter acerbity, no depositions, clarification, low sugar content, long shelf life and portable convenience. The manufacturing method process of the invention is simple and is applicable to the mass production.

The invention discloses dried sea bream floss food and a preparation method of the dried sea bream floss food. The method comprises cooking raw material fish, cooling, making into dried sea bream floss, proportionally mixing condiments with the dried sea bream floss, and completely stirring to obtain the final product. The inventive dried sea bream floss food is fast in nutrient absorption, high in bioavailability, and light orange or golden yellow in color, has palatable salty taste and strong fish flavor, and is clean and convenient to eat. The method has reasonable process and easy operation, and is suitable for industrial production.

The invention relates to a fish essence and a preparation method thereof. The fish essence is prepared from the following raw materials of: a trimethylamine water solution the concentration of which is 33%, 1-octylene-3-alcohol the concentration of which is 10%, 3-methylthio-propyl alcohol the concentration of which is 10%, 3-methylthio-propionic aldehyde the concentration of which is 10%, dimethyl sulfide the concentration of which is 10%, methyl methylthio-pyrazine the concentration of which is 10%, 4-methyl-5-ethoxyl thiazole, an MCP (methyl cyclopentane enol ketone) the concentration of which is 10%, ethyl maltol the concentration of which is 10% as well as propylene glycol, wherein the concentration is mass concentration of a monomer spice which is diluted by using propylene glycol, but the trimethylamine water solution concentration of which is 33% is not included. The fish essence provided by the invention has strong, mellow and long-lasting fish flavor.

The invention relates to the field of spice preparation, and particularly relates to a method for preparing a fish spice. The method comprises the following steps: S1, rubbing fresh fish by virtue of a meat grinder, removing a fish bone, adding water, adding compound protease for enzymolysis, and taking a supernate as enzymatic hydrolysate after enzyme deactivation; S2, adding reducing sugar and amino acid to the enzymatic hydrolysate, and reacting to obtain a maillard reaction product; S3, carrying out spray drying on the maillard reaction product, adding bruised ginger, seed powder of Chinese prickly ash, fennel powder and cinnamon powder, seasoning, stirring evenly and cooling to room temperature; and S4, sterilizing the seasoned mixture, and finally packaging, so as to obtain the fish spice product. The fish spice is a natural spice, and is simple and reasonable in preparation process and high in nutritive value; the antibacterial property and the oxidation resistance of the product are improved through the maillard reaction; the fishy smell is greatly reduced, and is not completely removed; a little of fish flavor is reserved; meanwhile, the fish spice is greatly improved; and the fish spice is fresh and delicious in mouthfeel, and is suitable for eating by a lot of people.

The present invention discloses a processing method of health-care muraenesox cinereus. The processing method includes 6 steps. By increasing a processing step 5 of vacuum infiltration, muraenesox cinereus blocks and pre-wine lee pickling essence are mixed, and the mixture is subjected to vacuum infiltration in a vacuum infiltration machine. Related seasoning materials and sorghum wine are added into the pre-wine lee pickling essence used in the step 5 of the vacuum infiltration, which increases the fresh and sweet tastes of the wine lee pickled muraenesox cinereus products and enables the muraenesox cinereus blocks to be compact in meat quality, full of elasticity, fresh, tender and delicious, appropriate in saltiness and unsaltiness and mellow in aroma, wine fragrance and fish flavor. By a step 7 of packaging and sterilizing, the wine lee pickled muraenesox cinereus mature products are subjected to sterilization which can prevent an excessive fermentation of the products and can also improve the shelf life of the products. 2-5% of bulbus lilii and 3-8% of mulberries are added into the pre-wine lee pickling essence in the step 5 of the vacuum infiltration and the mixture is boiled into soup by adding water, so that the health-care function of the pre-wine lee pickled muraenesox cinereus is increased. The wine lee pickled muraenesox cinereus products obtained by the above method have efficacies of supplementing deficiency, tonifying blood, removing dampness, strengthening spleen and stomach, and aiding digestion.

The invention discloses a processing method of five-bean fish flavored bean curd slices, and belongs to a processing method of bean products. The processing method comprises the following steps: firstly, taking a proper amount of soybeans, soaking the soybeans for 10-13 hours, then grinding into a thick liquid and separating, boiling the thick liquid, simultaneously adding a defoamer into the thick liquid, and then filtering after finishing the thick liquid boiling; and secondly, taking a proper amount of dry miscellaneous beans, also soaking the dry miscellaneous beans for 10-13 hours, then grinding into a thick liquid, boiling the thick liquid, and simultaneously adding the defoamer to the thick liquid, and filtering after finishing the thick liquid boiling. Various nutrients of the bean curd food prepared by mixing various dry miscellaneous beans with the soybean are balanced, by vacuum packaging and sterilization, the bean curd food can be stored for a long time, and is convenient to eat, better in taste and is suitable for a wide range of people. The processing method of the five-bean fish flavored bean curd slices provided by the invention is an improvement based on a traditional process, is simple in process and wide in application range, and is suitable for production and popularization in each region.

The invention relates to a flavoring bag, a fish flavoring bag and a fish cooking method, which are belong to the field of food. The flavoring bag is obtained by mixing a main material and the auxiliary materials, then edible oil is added for stir frying, and water is added for boiling. The main material comprises pickling food, bean cotyledon, pungent substances, rock sugar, chili substances and chicken paste, the auxiliary materials are a yeast extract, vanilla, zingiber kawagoii hayata, clove, cassia, tsaoko amomum fruit, anise, fennel, powdered pepper, old ginger, monosodium glutamate, ethyl maltol, Yu Xiangbao, and potassium sorbate. The flavoring bag has the advantages of unique flavor and rich fragrance. The fish flavoring bag comprises the above flavoring bag, a fish pickling bag, and a dried material bag, wherein the fish pickling comprises salt, starch, flour, egg white, papain, trypsin, perilla polyphenol, Stellaria alsine and dried yeast, and the dried material bag comprises minced meat, dried flowers and dried fruits. The fish flavoring bag has the advantages of low cost and rich color and fragrance, and has better seasoning effect for fish. The fish flavoring bag is used for cooking fish, can shorten the cooking time, keeps the tender of the fish flesh, and makes the fish tasty.