61 results about "Fish odour" patented technology

The present invention relates to a scale collagen extraction method and an associated food production method. The scale collagen extraction method uses a combination of acid soaking, alkali soaking, microwave treating and hot water extracting, which improve the dissolution rate and purity of collagens, and effectively remove the fishlike smell. The molecular weight distribution of obtained collagens is concentrated, and more than 90% is between 1000 to 2000 Dalton. The collagens are water-soluble and easily absorbed by the body. The scale collagen food is produced by adding natural flavoring, and has good looking, good aroma, good taste and slippy taste, and is a nutrient-rich frozen fish food.

The invention relates to application of fishing electrified water for removing fishy smell of living freshwater fish, and belongs to the field of aquaculture. The fishing electrified water is applied to remove the fishy smell of the living freshwater fish, the fishy smell can be effectively removed, and good appearance and quality of commercial fish are guaranteed. According to the application and method of the fishing electrified water for removing the fishy smell of the living freshwater fish, the operation is sample, the controllability is strong, the effect achievement is fast, the market vacancy and the technology gap of products capable of removing the fishy smell are filled up, and the fishing electrified water for removing the fishy smell of the living freshwater fish has wide application prospect. The method can effectively solve the problem that the fishy smell of the living freshwater fish is difficult to remove, the operation is simple and convenient, the controllability is strong, and the environmental protection, the high efficiency and pollution-free performance are achieved.

The invention discloses a process of detecting mutation allelomorph of egg fishy odor and an agent case, which can be applied in screening the property of a chicken which lays egg with fishy odor. Chickens whether carry mutation allelomorph of egg fishy odor can be accurately and high effectively differentiated through using the process or the agent case of the invention, thereby solving the problem of egg fishy odor in practical production, greatly reducing the cost of molecule breeding, being beneficial for widespread choosing feed raw material, reducing feed costs and increasing economic benefits. The detecting process or the agent case which are provided by the invention has simple operation, low cost, short detecting time and high accuracy, which can realize automatic detection, and will plays great role in chicken breeding.

The name of the invention is a special seasoning for cooking fish meat with longstamen onion, and the invention relates to a seasoning, in particular to a special seasoning for cooking fish meat with longstamen onion, which is used for seasoning when cooking fish meat. The invention aims to solve the following problems: the longstamen onion has the advantages of strong smell, faint scent, delicious taste, high edible value and the like, but has a short edible period and only can be picked for eating in spring and summer; and in addition, since the longstamen onion cannot be easily stored, people in other regions cannot eat fish meat cooked by using the longstamen onion as a seasoning in seasons other than spring and summer. The special seasoning for cooking fish meat with the longstamen onion comprises the following components in parts by weight: 30-50 parts of longstamen onion powder, 5-10 parts of corn starch, 5-10 parts of table salt, 5-10 parts of monosodium glutamate, 3-5 parts of ginger powder, 3-5 parts of sticky rice powder, 3-5 parts of soybean powder and 5-46 parts of faint-scent or spicy auxiliary material. Seasonings with different tastes can be prepared. The raw materials for the seasoning are abundant in that the wild or cultivated longstamen onion is widely distributed in Yangtze River valley and south of Yangtze River valley. The seasoning disclosed in the invention has the functions of removing fish odour, increasing delicious flavor, enhancing appetite and building body, and can be stored for more than 12 months.

The invention discloses a method for culturing green-foot pock-feather green-egg-shell laying hens through molecular marker assistance. A Yao chicken strain and a green-egg-shell laying hen strain arehybridized, a strategy of gene pyramiding is adopted, molecular markers of related genes of fish smell and green-egg-shell properties are combined to implement screening, and finally properties of green shell eggs without fish smell are achieved while a pure strain is obtained. Experiments show that by adopting the method, rapid breeding of novel chicken strains with multiple excellent properties(no fish smell and green shell eggs) can be successfully achieved. The method can be applied to rapid and simple culture on a matching strain of no-fish-smell green-egg-shell laying hens with green shell egg properties without fish smell, and property research and production of related matching strains; and in addition, a combined identification method of molecular markers is provided for fish smell and green shell egg properties, and the purity of a no-fish-smell green-egg-shell laying hen strain can be verified and analyzed. Compared with the prior art, the method has the characteristics ofbeing rapid, accurate, convenient and rapid, efficient, economic, and the like.

The invention provides paste-free fillets and a preparation method thereof. The paste-free fillets comprise the following raw materials in parts by weight: 800-1200 parts of fillets, 1-5 parts of ginger powder, 3-5 parts of salt, 3-5 parts of sugar, 3-5 parts of monosodium glutamate, 5-10 parts of cooking wine, 5-10 parts of starch, 5-10 parts of perilla juice and 1-5 parts of yeast extract. By reasonable proportioning and adding of the raw materials, the nutrition and flavor components of the seasoned fillets are effectively locked, the oxidation of fish fat is avoided, and the nutrition andtaste of seasoned fish kebabs are kept; by adjusting preparation process parameters, fresh and natural fishy smell is guaranteed, fish sections are rich in gloss, and fish muscle tissues are compact and complete, clear in texture, firm and elastic; and the paste-free fillets are a paste-free fillet product which conforms to the taste of the public.

The invention provides a primer and a probe for detecting FMO3 gene A1034T mutation of a chicken. A nucleotide sequence is shows as EQ ID NO.1-4. The primer and the probe can be utilized to quickly and sensitively detect FMO3 gene A1034T mutation sites of the chicken by adopting the real-time fluorescence quantification polymerase chain reaction (PCR) technology, namely gene type of fishlike smell sensitive genes, so that whether the chicken carries fishlike smell sensitive gene sites or not can be accurately judged. Compared with the prior art, the primer and probe have the advantages of being simple in operation, high in detection speed, capable of judging types by only one PCR, high in automation degree, high in throughout and high in sensitivity, saving time and improving detection efficiency. The whole reaction process is conducted in a closed tube, and cross pollution is reduced.

The invention discloses an instant fish skin collagen product. The instant fish skin collagen product is prepared from the following raw materials in parts by weight: 100 parts of fish skin, 20-40 parts of brown sugar, 13-20 parts of yellow rice wine, 0.02-0.05 part of potassium sorbate and 0-80 parts of flavor ingredients and nutrient enrichment components. The fish skin is selected from salmon fish skin and tilapia mossambica fish skin. The flavor ingredients are selected from one or more of sugar, dried fruits and flavor auxiliary materials, and can be specifically determined according to the taste and the mouthfeel requirements in practical production. The processing method of the instant fish skin collagen product comprises the processes of fish skin pre-treating, collagen protein extracting, seasoning mixing, heating for dehydrating, molding by mold pouring, dehydrating for the second time, packaging. The instant fish skin collagen product disclosed by the invention has the advantages of high collagen protein content, convenience in storage, convenience in eating, softness, palatability, no fishlike smell, rich nutrients, good looks-improving health effects, and the like.

The invention discloses a processing process of instant smoked fish, belonging to the technical field of aquatic product processing. The processing process comprises the following steps: pre-treatment, two times of fishy smell removing treatment, pickling, blanching, dehydration, drying, oil frying, immersing and packaging. According to the processing process, grass carps with low meat rate and heavy earthy smell are used as raw materials and are subjected to two times of fishy smell removing treatment, so that the problem that the earthy smell of the grass carps is heavy is solved; a production process is parameterized so that the stability of product quality is improved and the industrial large-scale production is facilitated; the instant smoked fish product produced by the method disclosed by the invention has a uniform size; the fish meat is tight and chewy and has a delicious taste; the instant smoked fish is not limited by time and places and can be instantly eaten; and the method is easy to control, the production method is efficient and environmentally friendly, and the economic benefits and market competitiveness are improved.

The invention relates to a method for producing health-care condensed milk. The method comprises the following steps: respectively heating fresh cow's milk and fish oil in a water bath, mixing, adding bromelain for hydrolyzing, sterilizing under the condition of 115 DEG C for 3-5 minutes after hydrolysis; reducing the temperature of the mixture to be 75 DEG C, and performing secondary vacuum concentration; and finally, adding cane sugar. According to the fish oil-containing condensed milk produced by the method, the problems that the fishlike smell is strong and the fish oil and the condensed milk are mixed to become yellow and black in the prior art are solved.

The invention provides a fishy smell-free multi-dimensional fish oil emulsion composition and a preparation method thereof. The fishy smell-free multi-dimensional fish oil emulsion composition is characterized by consisting of 10 to 50 weight parts of natural refined fish oil, 1 to 10 weight parts of tea chlorophyll, 1 to 15 weight parts of glycerol, 1 to 5 weight parts of thickener, 1 to 8 weight parts of fruit powder, 0.001 to 2 weight parts of vitamin, 0.01 to 2 weight parts of mineral substances and 30 to 7 weight parts of pure water. In the invention, the tea chlorophyll is used for covering the fishy smell, the composition can be eaten readily when the package is opened, the composition has the advantages of good mouthfeel, rich nutrients, novel form, pure naturalness, no side effects and convenience of eating.

The invention belongs to the technical field of aquatic product preservation, and in particular relates to a preparation method of globe artichoke aquatic product preservation film coating solution, which comprises the specific steps: A, raw material pretreatment; B, extraction; C, separation and concentration; D, preservation film coating solution preparation. The preservation film coating solution preparation prepared by the method has the advantages that a bacteria resisting effect is good, unpleasant odor such as fishlike smell and the like of an aquatic product can be covered up effectively, surface glossiness is good, sensory quality of the aquatic product is improved, and attraction of the aquatic to customers is increased; oxidation and rancidity of the aquatic product can be delayed effectively, the method is simple, the cost is low, and the aquatic product is natural and safe.

The invention discloses a preparation method of flavored cooked young fish. The method does not need the steps of preserving and desalting, and comprises the following steps of performing cleaning, performing draining, and then performing deep frying, and the time for preserving and desalting is saved, so that the cost is saved and the efficacy is improved; the content of table salt in fish fleshis reduced, the condition that too much table salt is eaten to cause negative effects on health of human bodies is avoided, the deep-fried young fish is golden in outer skin, crisp, tender, full in meat fragrance, and free from fishy smell, the weight ratio of the young fish to seasonings to the table salt is 10 to 2 to 0.1, after the seasonings and the table salt dissolve, a minor quantity of theseasonings and the table salt can enter the surface skin of the young fish, requirements of people for flavor of the young fish are completely met, the flavored cooked young fish is moderate in mouthfeel, the oil content and the table salt content in the fish meat are low, and the flavored cooked young fish is safe and healthy to eat.

The invention discloses a high-protein oil-immersed tuna can and a processing technology thereof. The high-protein oil-immersed tuna can is prepared from tuna meat, peanut kernels, walnut kernels, pearice, sunflower seeds, refined vegetable oil, black sesame seeds and refined salt. The peanut kernels, the walnut kernels, the pea rice and the sunflower seeds are added into the tuna meat, so that the protein content of the canned oil-immersed tuna is increased, the taste and flavor of the canned oil-immersed tuna are improved, the nutritional ingredients are more comprehensive, and the eating requirements of different consumers are met; fishy smell removing liquid is prepared from water, cooking wine, ginger juice, fineleaf schizonepeta herb juice and ground pepper, and is used for soakingtuna meat, so that the meat quality of tuna is improved, the taste of tuna meat is improved, the fishy smell of tuna which spoils appetite is removed, and the quality of the canned oil-immersed tuna is improved, black sesame is cooperated with refined salt and refined vegetable oil for stir frying, therefore, the fragrance of the canned oil-immersed tuna is improved, the sense and taste buds of consumers are stimulated, and the appetite of the consumers is improved.

The invention discloses a preparation method of smelly mandarin fish, and relates to the technical field of food processing. The preparation method of smelly mandarin fish comprises the following steps of: preparing raw materials, namely removing gills and viscera of fresh and alive mandarin fish, keeping fish scales, washing and draining the mandarin fish, and carrying out flower cutting three times on each of two sides of the mandarin fish body; preparing fishy smell removing soup: firstly, putting fresh purple perilla, onions and fresh ginger into a juice extractor at the same time, performing squeezing to obtain mixed juice, then pouring the squeezed mixed juice and cooking wine into purified water, and performing uniform stirring and mixing so as to obtain the fishy smell removing soup; removing fishy smell, namely soaking the mandarin fish in the fishy smell removal soup to remove fishy smell; carrying out pretreatment before fermentation, namely taking out the soaked mandarin fish, cleaning and draining the mandarin fish, and soaking the mandarin fish in white spirit; carrying out fermentation, namely applying refined salt and spices to the surface of the mandarin fish soaked in the white spirit, putting the mandarin fish into a fermentation tank, and sending the fermentation tank into a fermentation chamber for fermentation; performing vacuum packaging; and carrying outsterilization and refrigeration. According to the making method of the smelly mandarin fish, the mandarin fish is lower in fishy smell, high in nutrient content, better in taste and capable of beingstored for a long time.

The invention provides a red oil flavor red snapper soft can and preparing method thereof. The preparing method comprises preparing a red oil flavor liquid by selecting special material; combining the special red oil flavor liquid with fish of red snapper. The method makes the can reserve the flavor of fish of red snapper and removes the fishy smell. The can not only has strong flavor of red snapper and red oil, but also reserves the nutritious ingredients of red snapper well. The formula of can is scientific and reasonable and balances the requirements of the nutrition, flavor, color and other aspects at the same time. In addition, the can uses soft can packaging which has light weight and small volume. The can is convenient to open and is easy to carry around with long storage period.

The invention discloses a kitchen foam hand sanitizer composition containing a plant odor-removing component and a preparation method thereof. The kitchen foam hand sanitizer composition is composed of the following components in percentage by weight: 0.05%-1% of chelating agent; 9.0%-20.0% of a surfactant; 0.1%-5.0% of a plant odor removing component; 0.01%-1.0% of a peculiar smell absorbent; 0.01% to 2.0% of a film forming agent; 0.02%-2.0% of a cool feeling agent; 0.10%-1.0% of an antibacterial agent; 0.10% to 5.0% of an alcohol humectant; 0.2%-1% of a preservative; 0.1%-1% of essence; a proper amount of a pH regulator; and the balance of water. The kitchen hand sanitizer capable of removing ordor can effectively remove peculiar smell of hands, the peculiar smell mainly comprises fishy smell, garlic smell, onion smell, hotpot oil smell and the like which are common in the kitchen, meanwhile the anitizer has the effects of mildly protecting the hands, enabling foam to be easy to wash and resisting bacteria.

The invention discloses pomelo-fragrant honey-flavored dried grass carp and a preparation method thereof. The preparation method comprises the steps of (1) slaughtering fresh and living grass carp, removing impurities and bones, and cutting the obtained fish meat into dices; (2) performing short-time preserving with table salt, sodium bicarbonate and lemon juice, and removing fishy smell; (3) performing primary preserving with spice for seasoning; (4) concocting preserving liquid with tea leaves, pomelo bark and the like, and performing injection preserving for secondary preserving for seasoning; (5) placing the preserved fish meat in a hot air dryer, and performing drying; (6) taking out the dried fish meat, and performing coating to form a honey layer; (7) sprinkling white sesame seeds to the honey layer, placing the fish meat with the honey layer in an oven, and performing baking; (8) placing the baked dried fish in the hot air dryer, and performing middle-temperature drying; and (9) cooling the dried fish to room temperature, and performing vacuum packing. The prepared dried fish products have good fragrance and mouth feel, are golden in color, obvious in pomelo fragrance, andmoderate in sweetness, and the fishy smell of the fish meat can be well eliminated.

The invention discloses a tableware detergent taking a coriander extract as a fishy smell removing component and a preparation method thereof, relates to a detergent in daily-use chemical industry, and solves the problem that the existing detergent cannot effectively remove residual fishy smell on tableware and hands. The tableware detergent taking the coriander extract as the fishy smell removingcomponent comprises the following components in percentage by mass: 0.1 to 25 percent of coriander extract, 1 to 20 percent of anionic surfactant, 0 to 15 percent of non-ionic surfactant, 1 to 5 percent of cocamidopropyl betaine, 0 to 10 percent of amino acid surfactant, 1 to 5 percent of glycerol, 0.1 to 0.5 percent of citric acid, 0.1 to 0.5 percent of tetrasodium glutamate diacetate, 0.1 to 0.5 percent of potassium sorbate and the balance of deionized water. The tableware detergent taking the coriander extract as the fishy smell removing component can efficiently remove oil stains and fishy smell, and is healthy, safe, green and environmentally friendly.

The invention discloses a healthy food of collagen peptide and a production method thereof, relates to the technical field of food. The healthy food of the collagen peptide and the production method thereof aim to solve the problem that a product taking collagen peptide as a raw material contains fishy smell and thus is poor in mouth feel, and the technical scheme is characterized in that the collagen peptide healthy food comprises the following components in parts by weight: 10-90 parts of collagen peptide and 10-90 parts of sea-buckthorn extract. According to the healthy food of the collagen peptide and the production method thereof The food containing the fish collagen peptide, which is free of fishy smell and relatively good in mouth feel, can be obtained.

The invention discloses an instant flavored fermented fish soft can and a preparation method thereof, and belongs to the technical field of food processing. The instant flavored fermented fish soft can is composed of fish, auxiliary materials and a soft can body. The instant flavored fermented fish soft can is an instant fish product obtained by sequentially carrying out pretreatment, cooking, drying, slicing, fermentation, seasoning, vacuum packaging, sterilization and the like on aquatic fishes. The fermented fish soft can disclosed by the invention is instant, rich in flavor, compact and elastic in taste, high in nutritional value and suitable for serving as instant flavor food. By combining a traditional dried fish preparation technology, a microbial fermentation technology and a modern packaging sterilization technology, fishy smell can be removed, the flavor and taste of fish products can be improved, the quality and safety of fermented fish can be improved, the storage period can be prolonged, the production efficiency can be improved, and standardized and large-scale production is facilitated.

The invention discloses a fish oil microcapsule and a preparation method thereof. The preparation method comprises the following steps: adding chitosan into an acetic acid solution in a proportion of 0.5g-2.0g to 100mL, and stirring to obtain a wall solution; adding fish oil and an emulsifying agent into the wall solution, stirring, and carrying out high-pressure homogenization, so as to obtain an emulsion; and carrying out spray drying on the emulsion, so as to obtain the fish oil microcapsule. The fish oil microcapsule prepared by virtue of the preparation method is milk white and low in moisture content and does not has fishy smell and peculiar smell; particle size distribution is uniform, and the fluidity is relatively good; the embedding rate of the fish oil microcapsule is relatively high, and the solubleness is relatively low; the peculiar smell of the fish oil can be well covered.

The invention discloses application of compound essential oil sauce in removing fishy smell, and belongs to the technical field of food processing. The invention discloses compound essential oil sauce. The effects of removing fishy smell and increasing freshness are achieved through compound matching of purple perilla essential oil and ginger essential oil. When the compound essential oil sauce is used for cooking fish meat, the thiobarbituric acid value of the fish meat is reduced by 76.5%, the total content of fishy smell components is reduced by 98.1%, and the sensory quality of the fish meat is greatly improved. The compound essential oil sauce is simple, convenient and rapid to use, has a remarkable fishy smell removing effect on fish meat, is delicious in cooked fish dishes, and has a good application prospect in the field of food.

The invention discloses a fish oil composition free from anaphylactogen and being good in solubility. The fish oil composition is characterized by comprising components in percentage of 25%-35% of tuna oil, 35%-45% of starch sodium octenylsuccinate, 15%-25% of glucose syrup, 2%-5% of sodium ascorbate, 0.1%-0.3% of sodium citrate, 0.01%-0.05% of ascorbyl palmitate and 0%-0.2% of silicon dioxide. According to the fish oil composition, the fishy smell is reduced, the quality guarantee period is prolonged, and addition of additives is facilitated.

The invention provides opniocepnalus argus var kimnra soup powder and a preparation method thereof and belongs to the field of foods. The preparation method of the opniocepnalus argus var kimnra souppowder comprises the following steps of: (1), removing fishy smell of opniocepnalus argus var kimnra, carrying out frying and then adding water to boil the opniocepnalus argus var kimnra to obtain opniocepnalus argus var kimnra soup; and (2) concentrating and homogenizing the opniocepnalus argus var kimnra soup and carrying out spray drying to obtain opniocepnalus argus var kimnra soup powder. Theopniocepnalus argus var kimnra soup powder provided by the invention is high in protein content, and the nutrition value of the opniocepnalus argus var kimnra powder is fully guaranteed. Furthermore,the opniocepnalus argus var kimnra soup powder is good in resolubility, easy to brew and convenient to eat. More importantly, the opniocepnalus argus var kimnra soup powder overcomes the problem in the prior art that the fish soup powder is high in fishy smell and a large number of ingredients need to be added. Only the opniocepnalus argus var kimnra is taken as a raw material, almost no other ingredients are added, but the fishy smell is extremely low, the original flavor of the opniocepnalus argus var kimnra is retained, and the aroma and taste are excellent. In addition, the fish soup powder is white in color, good in uniformity and good in sensory quality and has a good market prospect.

The invention discloses an air purifier for fishing boat warehouse. The air purifier comprises a machine body, a purifying space is formed in the left side in the machine body, a neutralizing device is arranged in the purifying space, an inlet and outlet device is arranged on the right side of the neutralizing device, two triggering spaces are symmetrically formed in the right side wall of the purifying space, and triggering devices are arranged in the triggering spaces; a main power space is arranged on the right side of the purifying space; reciprocating devices are arranged on the upper side wall and the lower side wall of the main power space in a symmetrical manner. The air purifier can solve the problems that due to the fact that fishy smell in the fishing boat warehouse is extremelyheavy, live fish surviving and the taste of fish meat are affected due to long-term siltation. According to the present invention, purification on such as large amount of fishy smell is very high infiltration material consumption, two filtration materials are used to respectively and repeatedly carry out the neutralization reaction and the work, and the whole process can achieve the full automation so as to correspondingly improve the purification efficiency while the service life of the filtration materials is improved.