8 results about "Fish Flavor" patented technology

The present invention relates to a sturgeon crisp chip processing method, which uses sturgeon slices as basic raw materials, and is characterized in that the raw materials comprise, by weight, 100 parts of sturgeon slices, 3 parts of ginger powder, 7 parts of cooking wine, 1 part of edible salt, 0.1-0.9 part of soybean polysaccharide, and 1-12 parts of white granulated sugar. The processing method comprises the following steps: unfreezing sturgeon at normal temperature for a moment, cutting the unfrozen sturgeon into slices with the thickness of about 1mm, and absorbing moisture on the surface of the fish by using a tissue; 3% of ginger powder, 1% of table salt, 7% of cooking wine and a certain amount of soybean polysaccharide are taken and blended into a composite fishy smell removing solution, 100 parts of the sturgeon slices are soaked into the composite fishy smell removing solution through a wet pickling method to be pickled for 30 min, then the surfaces of the sturgeon slices are evenly smeared with white granulated sugar, standing is conducted for 10 min, and baking is conducted for 20-100 min at the temperature of 75-135 DEG C. The obtained sturgeon crisp chips are good in chewiness and crispness, smooth in appearance, less in damage and small in curling degree; the fish is brownish red in color, uniform, consistent, glossy, obvious in fish flavor, free of fishy smell and good in overall taste and flavor.

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 present invention relates to the field of feed additives, and discloses a lysyl-glutamic acid dipeptide as an additive to promote fish growth, improve fish flavor and inhibit bacterial enteritis. The present invention is directed to the problems of decreased growth performance, loose and poor meat quality, and frequent bacterial diseases in current fish farming, and provides a novel feed additive that is simple in composition, can significantly improve the growth performance of Xiangyun crucian carp, improve muscle quality and flavor, reduce bacterial-induced intestinal inflammation, and significantly increase the economic benefits of fishermen's farming. Lysyl-glutamic acid dipeptide is included in the additive, which is a dipeptide substance combined with lysine and glutamic acid. Compared with other amino acids, lysyl-glutamic acid dipeptide can better maintain its structure in the high temperature of feed preparation, and is protected from high temperature damage.

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.

The invention discloses a method for preparing a siniperca chuatsi flavored pet phagostimulant by using siniperca chuatsi byproducts, which comprises the following steps: performing microfiltration concentration-in-situ embedding treatment on siniperca chuatsi fermentation liquor to obtain a high-abundance liquid microsphere leavening agent; the method comprises the following steps: carrying out step-by-step enzymolysis process treatment on a smelly mandarin fish byproduct raw material to obtain a fermentation substrate with high hydrolysis degree; the fermentation substrate and a liquid microsphere leavening agent are subjected to mixed anaerobic fermentation, then microfiltration sterilization is conducted, and the liquid phagostimulant with the smelly mandarin fish flavor is obtained; microcapsules prepared from hesperidin / xanthan gum / corn starch are used for encapsulating the liquid phagostimulant, and the pet phagostimulant with the smelly mandarin fish flavor is obtained after freeze drying. The method is green and environment-friendly in the whole process, the utilization rate and bioavailability of mandarin fish byproducts are improved, customized production of the characteristic flavor of the smelly mandarin fish and long-period stable release of flavor compounds are achieved, hesperidin is introduced through embedding, the functional activity of the product is effectively enhanced, and the diversified requirements of current pet food are met.

The invention discloses a fish chili sauce and a preparation method thereof. The fish chili sauce is prepared from the following raw materials in percentage by mass: 15-25% of vegetable oil, 10-15% of mixed dry chili powder, 35-55% of little fish, 5-8% of herba pogostemonis powder, 1-3% of Chinese prickly ash powder, 0.5-2% of chopped green onion, 5-9% of chopped ginger, 0.5-1.5% of fructus tsaoko powder and 1-3% of rock candy powder. Wherein the mixed dry chili powder is formed by mixing Guizhou Huai chili and Erjingtiao chili. The preparation method comprises the following steps: S1, frying treatment; s2, seasoning preparation; the mixed dry chili powder in the step S3 is composed of Guizhou Huaixi chili and Erjingtiao chili according to the mass ratio of 2: 1, a fish frying technology is combined with spice frying, the unique compound flavor of'fish fragrance and spicy fragrance 'is formed, the layers are rich, and fishy smell is avoided; the small fish bones are converted into an edible calcium source after being fried and crushed, so that the nutritional value of the product is improved; the fish particles provide crispy chewing feeling, and form a distinct texture contrast with the chili sauce matrix; the fried pepper sauce can be directly mixed with rice and noodles or used as a table sauce, and the application scene of traditional fried pepper sauce is expanded.