4 results about "Fish Flavor" patented technology

The invention discloses a plant-based salmon and a preparation method thereof, and the plant-based salmon is prepared by mixing soybean protein isolate, vital gluten, hydroxy propyl distarch phosphate, high internal phase emulsion, drinking water, beta-carotene and fish-flavor essence according to a mass ratio of (9.5-11): (13-15): (0.5-1.5): (10-12): (64-65): (0.5-1): (0.5-1) and then performing high-humidity extrusion. Wherein the high internal phase emulsion is prepared from soybean protein isolate, oxidized starch, drinking water and linseed oil according to the mass ratio of (3-10): (1-2): (15-20): (74.4-79.1). The plant-based salmon prepared by the method disclosed by the invention is matched with the thermal-stability high-internal-phase emulsion to provide polyunsaturated fatty acids, the overall nutrition, flavor and texture are close to those of real Norway salmon, and compared with traditional plant-based meat, the plant-based salmon has the advantages that the texture, flavor and nutrition are close, and a new thought is provided for subsequent development of plant-based meat products.

The invention discloses a pickled vegetable earthen pot fish head cooking method which comprises the following steps: step 1, pretreating a fish head, and putting the fish head into an earthen pot for later use; step 2, cutting the pickled lotus white into thick shreds, cutting the pickled ginger into thin shreds, and chopping the pickled capsicum frutescens, the pickled rod chilli, the pickled red pepper, the garlic, the small yellow ginger and the tomatoes; step 3, adding lard oil and rapeseed oil, heating to medium oil temperature of 120-150 DEG C, adding the small yellow ginger and the garlic granules which are chopped in the step 2, frying until fragrance is achieved, then adding the pickled red pepper, the pickled capsicum frutescens, the pickled rod chilli and the tomato granules, frying until fragrance is achieved by big fire, then adding the pickled white lotus seed and the pickled ginger, frying by small fire, and then adding the soup-stock to obtain material soup; and step 4, pouring the stir-fried soup into the marmite with the pretreated fish head, and stewing for 8-10 minutes with small fire. According to the method for cooking the pickled vegetable earthen pot fish head, the pickled vegetable and various spices and seasonings are adopted, the sour and hot taste and the fish umami taste are compounded, and the obtained pickled vegetable earthen pot fish head is red and bright in soup color, spicy, fresh and fragrant, tender in meat quality, rich in soup, delicious in fish meat taste and good in color, aroma and taste.

The invention discloses a sea bass live aquaculture method based on algal symbiosis, and belongs to the technical field of aquaculture. The method specifically comprises the following steps: (1) system construction; (2) selecting algae species; (3) inoculating algae; (4) sea bass transferring; and (5) controlling parameters. Specific beneficial algae are introduced to construct a symbiotic system, and a fish-algae symbiotic micro-ecological environment is constructed in an infusion system, so that the comprehensive benefits of improving the immunity of sea bass, improving the sensory quality of fish meat and stabilizing the water environment are integrated; the method synchronously solves the key technical problems of water quality stability maintenance, fish flavor improvement and the like in traditional hanging water culture, and is suitable for quality improvement and purification culture of sea bass with uncooked food standards.

1. The name of the design product: packaging bag (big royal fish flavor). 2. The use of the design product: used for the packaging of flour seasoning. 3. The design points of the design product: the combination of patterns and colors. 4. The picture or photo that best indicates the design points: front view. 5. The design for which protection is sought includes color. 6. The design product is a flat product, and the left view, right view, top view, and bottom view are omitted.