22 results about "Fish paste" patented technology

The invention discloses Leishan fish sauce sour essence as well as a preparation method and application thereof. The leishan fish sauce acid essence is prepared from ethyl acetate, absolute ethyl alcohol, ethyl isovalerate, ethyl hexanoate, isoamyl alcohol, furfuryl alcohol, ethyl lactate, ethyl caprylate, acetic acid, diethyl succinate, methyl salicylate, ethyl benzoate, ethyl laurate, hexanoic acid, phenethyl alcohol, 4-methyl guaiacol, ethyl myristate, ethyl palmitate, ethyl oleate, capsicum oleoresin, ethyl phenylacetate and ginger oil. And lactic acid, glycerol triacetate, ocimene, ethyl isovalerate, ethyl butyrate, anethole and phenylacetaldehyde. The Leishan fish sauce sour essence disclosed by the invention is soft and harmonious in overall fragrance, natural and vivid, still has stable flavor characteristics at high temperature, can make up the problem of flavor deficiency in sour soup products, realizes accurate reproduction and controllable release of composite fragrance, improves the standardization level of products, and effectively improves the preference degree of consumers.

The invention discloses a method for preparing a high-fiber gel minced fillet product based on low-molecular-weight tremella polysaccharide. The method comprises the following steps: modifying the low-molecular-weight tremella polysaccharide; dissolving the modified low-molecular-weight tremella polysaccharide in water to obtain tremella homogenate; and preparing the minced fillet: mixing fish meat with the modified low-molecular-weight tremella polysaccharide, adding table salt and auxiliary materials, and heating and curing to obtain the high-fiber gel minced fillet product. According to the tremella polysaccharide surimi composite product prepared by the preparation method disclosed by the invention, the modified tremella polysaccharide slurry is added in the surimi processing process, so that the gel performance of surimi can be well improved, the surimi has high fiber property, the smooth and elastic mouth feel of the surimi product can be enhanced, and the taste bud experience is richer. Meanwhile, as the tremella polysaccharide has rich biological activity, such as antioxidation, intestinal immunity regulation, blood sugar and blood fat reduction and the like, the tremella polysaccharide can be added into the surimi product as one of the raw materials, and additional functional characteristics can be endowed to the surimi product.

A foliar fertilizer rich in selenium and amino acids, a preparation method therefor, and the use thereof. The main components are: composite probiotics, cooked fish paste, urea, potassium sulfate, molasses, and sodium selenite. The parts by weight of the raw materials are, respectively: 1000 parts of composite probiotics, 200 parts of cooked fish paste, 25 parts of urea, 50 parts of potassium sulfate, 100 parts of molasses, and 1.0 part of sodium selenite. The foliar fertilizer has a certain effect on promoting the absorption of selenium by crops, increasing the selenium content in crops, promoting the growth of crops, and enhancing the yield of crops.

The invention discloses an aquatic product phagostimulant based on yeast synergistic enzymolysis soybean meal and enzymolysis fish cream and a preparation method of the aquatic product phagostimulant. The preparation method comprises the following steps: mixing whole soybean meal with high-density yeast liquid, adding a compound enzyme preparation for constant-temperature enzymolysis, and drying after solid-liquid separation to obtain semi-finished soybean meal; adding compound protease into the anchovy fish paste for enzymolysis to obtain enzymolysis fish paste rich in small peptides; and uniformly mixing the two components according to a ratio, and drying at low temperature to obtain the aquatic product phagostimulant. The yeast synergistic enzymolysis and directional proteolysis process is adopted, so that the flavor synergistic effect and the nutritional quality of the product are remarkably improved, and the final product is high in crude protein content, excellent in digestibility, rich in active substances such as flavor nucleotides, small peptides and free amino acids, excellent in food calling effect on aquatic animals and high in quality. The traditional phagostimulant can be replaced, and the feeding enthusiasm is improved.

The utility model belongs to the field of filtering equipment, and particularly relates to surimi filtering equipment for processing whitefish, which comprises a tank body, the lower end of the tank body is fixedly connected with a plurality of support rods which are uniformly distributed, the bottom of the tank body is fixedly connected with a feed opening, the inside of the tank body is fixedly connected with a fixed seat, and the fixed seat is fixedly connected with the bottom of the tank body. And a filter cylinder is rotationally sleeved in the fixed seat through a bearing. Through the effect of the motor, the output end of the motor can drive the rotating shaft to rotate, rotation of the filter cartridge can be achieved through meshing of the first gear and the second gear, minced fillet can be centrifugally filtered, in the rotating process of the rotating shaft, the rotating shaft can drive the driving wheel to rotate, and then rotation of the belt and the transmission wheel can be achieved; the transmission wheel can drive the rotating rod to rotate, the rotating rod can drive the bristles to rotate, the rotating directions of the bristles and the filter cylinder are opposite, the interior of the filter cylinder can be scraped, brushed and cleaned during centrifugal filtration, minced fillet is prevented from being attached to the interior of the filter cylinder to cause blockage, and the filtering efficiency is higher.

This invention discloses a fermented mandarin fish lion's head and its preparation method, belonging to the field of food processing technology, specifically involving the standardized preparation of Chinese dishes and the industrial production technology of pre-prepared dishes. This invention aims to solve the technical problems of severe homogenization of existing pork lion's head products, the tendency of fermented mandarin fish lion's head to crumble and crack, the difficulty in precisely controlling fermentation odors, and the inability to adapt to standardized industrial production. The fermented mandarin fish lion's head of this invention adopts a layered heterogeneous structure with an outer layer of fish paste base wrapping an inner filling, using fermented mandarin fish as the core ingredient, and is prepared with a full-process gradient shaping process and a triple odor neutralization system. This invention effectively improves the morphological stability of the product throughout the entire process of processing, storage, and reheating, achieves precise control of fermentation flavor, produces a low-fat and healthy product, and has quantifiable and controllable process parameters. It is suitable for standardized production in catering establishments and large-scale production of pre-prepared dishes, broadening the product's application scenarios.

The application relates to a method for recovering liquid-phase phosphorus and acetic acid by co-hydrothermal carbonization of fish paste and cellulose acetate, and belongs to the technical field of waste resource utilization and clean energy preparation. The method comprises the following steps: (1) mixing fish paste and cellulose acetate according to a mass ratio of 1:3-3:1, and carrying out hydrothermal carbonization at 200-240 DEG C for 0.5-2 h; (2) carrying out solid-liquid separation on the hydrothermal carbonization product to obtain liquid products and solid products; (3) recovering liquid-phase phosphorus and acetic acid from the liquid products; and (4) using the dried solid products as clean solid fuel. The application realizes the collaborative treatment of fish paste and cellulose acetate through a single process, simultaneously completes the recovery of phosphorus and acetic acid and the preparation of solid fuel, does not need to add chemicals, and has the advantages of simple process flow, low cost and environmental friendliness.

This application discloses a multi-stage fish paste grinding device, relating to the technical field of fish paste processing equipment. It includes several grinding devices and several conveying devices. The conveying devices include a drive unit, a rotating shaft, spiral blades, and a conveying pipe. The conveying pipe is inclined and has a conveying channel inside. The rotating shaft is located in the conveying channel and rotatably connected to the conveying pipe. The spiral blades are disposed on the rotating shaft. The drive unit can drive the rotating shaft to rotate, and the rotation of the spiral blades can drive the raw materials to move. Several drainage holes are provided on the spiral blades. A water collection frame is also provided at the inclined lower end of the conveying pipe. The water collection frame has a water collection trough inside, and the water collection trough communicates with the conveying channel. This application can reduce the impact of high moisture content in frozen raw materials on the conveying equipment, while improving the grinding efficiency of the fish paste and the quality of the final fish paste product.

The utility model discloses a surimi impurity removal device for food processing, which belongs to the technical field of food processing, and comprises a charging barrel, a material guide pipe connected to the side wall of the charging barrel in a conducting and inserting manner, and a charging hopper connected to the tail end of the material guide pipe in a conducting manner, a supporting assembly is mounted at the bottom of the charging barrel, and an extrusion assembly is erected above the charging barrel. The side wall of the charging barrel is communicated and connected with a feeding hopper through a material guide pipe, a supporting assembly is installed at the bottom of the charging barrel, an extrusion assembly is erected above the charging barrel, the charging barrel is fixedly installed on the surface of the workbench, the opening position of the bottom of the charging barrel corresponds to a filter screen plate of the workbench, and surimi materials are added into the charging barrel through the feeding hopper; the electric push rod is started, the pressing plate longitudinally slides down relative to the charging barrel, materials in the charging barrel are directionally extruded and pushed, minced fillet materials are filtered through the filter screen plate, impurities such as fishbone mingled in the minced fillet materials are effectively removed, and the working efficiency and the product quality are improved.

This invention belongs to the field of food processing technology, specifically relating to a highly gelatinous, low-sodium fish paste gel and its processing method. The processing method includes the following steps: fish preparation, two-stage deodorization treatment, synergistic salt reduction regulation using sodium citrate and disodium inosinate, three-dimensional network construction combined with pulsed electric field treatment, and two-stage heating gelation. The beneficial effects of this invention are: the processing method of the highly gelatinous, low-sodium fish paste gel of this invention integrates three major technical modules: two-stage biochemical-polyphenol coupling deodorization, synergistic salt reduction using citrate and disodium inosinate, and combined enhancement using porous polysaccharides, nanocrystals, and pulsed electric fields, constructing a complete fish paste processing technology solution. This solution significantly reduces the amount of salt used (1.0-1.5%) while effectively removing the fishy smell of the raw material and greatly improving the strength and water-holding capacity of the fish paste gel, achieving a synergistic unity of salt reduction, deodorization, and quality enhancement.

The invention relates to the technical field of green processing of aquatic food, in particular to a rinsing method for reducing the fishy smell of minced fillet and application. The rinsing method for reducing the fishy smell of the surimi comprises the following steps: performing first rinsing and second rinsing on the surimi; wherein a washing liquid for the first rinsing comprises water; a washing liquid for the second rinsing comprises a chitosan plasma activated aqueous solution. Compared with a traditional aqueous solution rinsing process, the chitosan-plasma activated aqueous solution rinsing process can significantly reduce the content of fishy smell substances in the minced freshwater fish. The process disclosed by the invention is short in time consumption, high in deodorization efficiency, capable of achieving a water-saving rinsing effect and beneficial to environmental protection.

The application discloses a stepwise domestication method and a domestication device for blue rockfish, and uses vertical downward continuous water flow as an induction signal of 'water flow = feeding' conditioned reflex, and domestication is carried out in a culture pond with a water flow generating device; the water flow generating device generates vertical downward continuous water flow to simulate bait fish swimming when the water flow generating device is turned on; the stepwise domestication method is a full-cycle domestication method for blue rockfish, which comprises live bait, weak live fish bait, ice fresh fish bait and frozen fish paste / fish block. The domestication device adopts straight equidistant water outlets to form a continuous motion line, and the height restores the swimming track of the bait fish group; the vertical downward water outlet only causes gentle water lines and splashes, and does not impact the fish group and scatter the bait, while providing a dynamic feeding signal, and the stress of the fry is reduced to the maximum. The domestication method solves the problems of long bait domestication cycle, difficult conversion and low survival rate.

The application discloses a processing method of instant fruit and vegetable fish bean curd, and belongs to the technical field of fish bean curd preparation. The method comprises the following steps: (1) fish paste preparation; (2) mixing and gelation; (3) heat processing and seasoning; and (4) sterilization and packaging. The prepared instant fruit and vegetable fish bean curd product has multiple excellent performances: 1) fishy smell is extremely low, and taste is pure; 2) texture is fine and smooth and has elasticity, and the elasticity loss is small after high-temperature sterilization; 3) fruit and vegetable nutritional ingredients and natural color are effectively protected, and the product has bright color; 4) flavor diversification can be realized through secondary seasoning; and 5) the product can realize commercial sterility, does not need a cold chain, has a long shelf life, and is convenient to carry and eat.

The application belongs to the technical field of food processing, and discloses a preparation method of fish-bean compound fermented sufu. Pasteurized fish paste is prepared by chopping and mixing fresh tilapia after pretreatment, and soybean milk is prepared by soaking, grinding and cooking soybeans. The two are mixed, inoculated with bacteria and fermented to complete pre-fermentation, and then seasoning is added for post-fermentation to obtain the finished product. The method constructs a tilapia fish paste-soybean compound matrix, optimizes the ratio of fish paste to soybean milk, the amount of fish paste salt and the post-fermentation period, and analyzes the flavor substance metabolism law by combining GC-MS technology. The method breaks through the limitation of traditional sufu with single plant protein, and the prepared compound sufu has excellent quality, has both the mellow aroma of sufu and the seafood flavor, realizes the nutritional complementation of animal and plant proteins, and provides technical support for high-value processing of tilapia and category upgrading of traditional sufu industry.

This invention belongs to the field of aquatic food technology and relates to the preparation technology of functional fish paste. The preparation method of the fish paste product of this invention includes: dissolving 2-4 parts of barley β-glucan, 1-2 parts of astaxanthin, 0.5-0.7 parts of Tween-80, and 20-25 parts of milk powder in 100 parts of water, stirring evenly, homogenizing, and then spray drying; adding 0.2 w / w% chitosan solution to the marine fish paste at a weight ratio of 8-10:1, mixing thoroughly, heating to mature, and cooling to 60-65°C; thoroughly mixing the results of the first two steps, and continuing to cool to below 55°C to form a gel, thus obtaining the final product. The fish paste product obtained by this invention has good antioxidant and anti-diarrheal effects, improving the value of the fish paste and showing good application prospects. This invention discovers that astaxanthin and barley β-glucan have a synergistic effect in antioxidant and anti-diarrheal aspects, improving the application value of barley β-glucan.

The invention relates to a processing method and system of a surimi product added with salted duck egg white. The method comprises the following steps: separating, rinsing and dehydrating fish meat to obtain a surimi base material; the preparation method comprises the following steps: putting salted duck egg white into a pre-treatment unit, ventilating and whipping through jet circulation in a stirring state, and controlling the temperature to be 4-10 DEG C, so as to prepare micro-puffed slurry containing uniform micro-bubbles; after a minced fillet base material is subjected to empty grinding and salt grinding, adding the slurry and auxiliary materials at low temperature, and mixing to obtain mixed minced fillet; and after forming, gelatinizing and curing to obtain the minced fillet product. The system comprises a surimi preparation unit, a pretreatment unit, a mixing and chopping unit and a gelation and curing unit. According to the invention, the salted duck egg white is beaten into micro-puffed slurry in advance and then mixed with the surimi, so that the problem that the taste is slightly hard due to direct addition is solved, large-proportion addition of the salted duck egg white can be realized, the cost is reduced, the prepared surimi product is moderate in gel strength, good in whiteness and fine and smooth in taste, and the sensory quality of the surimi product is basically consistent with that of a traditional pure surimi product.

The utility model belongs to the technical field of fish cake processing, and particularly relates to fish cake product forming and pressing equipment which comprises a U-shaped frame, a mounting groove is formed in a top transverse plate of the U-shaped frame, a feeding assembly is mounted in the mounting groove, and two first L-shaped supports and a second L-shaped support are arranged at the bottom of the top transverse plate of the U-shaped frame. A circular shell is installed at one ends of the two first L-shaped supports, a feeding opening corresponding to the feeding assembly and an installation opening used for installing a forming mold are formed in the outer side of the circular shell, a cavity is formed in the circular shell, a rotating assembly and a telescopic assembly are arranged on a vertical plate of the U-shaped frame, and a cutter matched with the outer side of the circular shell is arranged on the telescopic assembly. And a rotating disc in the cavity is arranged on the rotating assembly. The device not only can realize automatic compression molding of fish cakes, but also is compact in structure and small in occupied area, saves space, and is suitable for different types of fish cakes due to the fact that the mold is very convenient to replace.

The invention relates to a preparation process of crab-flavored balls. The crab-flavored balls comprise crab ball skins and crab ball fillings wrapped in the crab ball skins, the preparation process specifically comprises the following steps: step 1, preparing crab ball skin slurry; step 2, fish roe pretreatment; step 3, preparing crab ball stuffing: putting the minced fillet after mincing into a pulping barrel, adding salt, emulsion paste, seasonings, soybean oil and the fish roes prepared in the step 2, uniformly stirring, controlling the temperature of the mixture out of a pot to be below 10 DEG C, and putting the mixture into a fresh-keeping storehouse at 0-6 DEG C for standing for one night; step 4, preparing the crab-flavored balls; step 5, poaching and shaping the formed product, and quickly freezing; step 6, plating the quick-frozen product with ice glaze; and step 7, packaging and disinfecting the products plated with the ice glaze to obtain the crab-flavored balls. The prepared crab-flavored balls have high gel strength, the quality of the crab-flavored balls can be improved, the contradiction between improvement of the gel performance of the crab-flavored balls and maintenance of the quality of the crab-flavored balls is effectively solved, and the development space of the crab-flavored balls is expanded.

This invention discloses a method for preparing liquid edible salmon oil and the salmon oil itself, comprising the following steps: using chilled salmon belly as raw material, the chilled salmon belly is washed, drained, and minced into a paste; the fish paste is evenly placed in a jacketed kettle, heated, and the temperature inside the kettle is raised to 180-200℃ and maintained for 30-40 minutes; after maintaining the temperature at 180-200℃, the temperature inside the jacketed kettle is cooled to 130-140℃, and 3-5% of the mass of the fish paste is added. High-temperature resistant, oleophobic porous microspheres are used to form a uniformly distributed oxygen barrier layer on the top surface of the oil layer. The mixture is then maintained at 130-140℃ for 2-3 hours, with stirring every 30-35 minutes during this period. After maintaining at 130-140℃ for 2-3 hours, the temperature is lowered to 55-60℃ and stirred continuously at 55-60℃ for 10-15 minutes. The mixture is then filtered, cooled, and allowed to stand. The supernatant is collected to obtain orange-red salmon oil. This application obtains low-fishy salmon edible oil through a heating refining process without other complex treatment methods.

This invention belongs to the field of functional food processing technology and provides a polypeptide microcapsule and its preparation method. The preparation method is as follows: fish paste is mixed with buffer solution, sonicated, and then trypsin is added for enzymatic hydrolysis for 4-6 hours. After enzyme inactivation, the supernatant is obtained by centrifugation and drying to obtain polypeptides. HPMCP and an ethanol-acetone mixed solvent are mixed and then added to the polypeptide solution. The mixture is stirred for 10-20 minutes to obtain a dispersed phase. Soybean oil and an emulsifier are mixed to obtain a continuous phase. The dispersed phase and the continuous phase are mixed and emulsified. The mixture is stirred at 30-50°C until the solvent evaporates completely. The mixture is filtered, washed, and dried to obtain polypeptide microcapsules. The microcapsules prepared by this invention have an average particle size of 3960 nm and are regularly spherical. Infrared spectroscopy confirms successful encapsulation. In vitro simulated gastrointestinal digestion experiments show that the microcapsules have "stomach-stable intestinal release" characteristics, which can protect tuna polypeptides from degradation in the gastric environment and efficiently release them in the intestinal environment while enhancing antioxidant activity.

The application discloses a kind of preparation method of freshwater fish fish round, belong to food processing technical field, it includes the following steps: freshwater fish is scaled, is taken out viscera, is washed and is divided;Take fish meat 7500g, corn starch 1500g, gourmet powder 190g, chicken essence 90g, edible salt 230g, egg white 1200g, ginger juice 450g, green onion 300g, cooking wine 150g, green onion oil 600g;Fish meat and auxiliary materials are put into vacuum tumbling machine, and tumbling is 5-30 minutes under 0.05kPa;Fish paste is manually shaped into spherical, is put into 80-120 DEG C oil pot, and is placed for 1 minute, and is placed for 1 minute after turning over, is stirred and turned over to ping pong ball shape with strainer, and is taken out and is drained.Oil is raised at low temperature in the application, can avoid burst and hot oil splashing, easy to operate, without adding leavening powder and other aids, keep fish round natural flavor.

This utility model relates to a process of producing paste from coconut (Cocos nucifera), chili (Capsicum annuum) and fish comprising the steps of: grating the matured coconut and measuring 1,000 grams; adding 500 ml of lukewarm water to the grated coconut to make a coconut milk mixture extracting the coconut milk by squeezing and straining the mixture using a fine mesh strainer; putting the coconut milk in a pan and bringing it to boil stirring continuously until brownish residues are formed; sautéing 125 grams of minced garlic in the coconut oil and adding the 250 grams of minced dried fish until it turns golden brown; adding 75 grams salt and 30 grams powdered chili; and mixing the sautéed coconut, fish, and chili thoroughly until the mixture reaches a uniform consistency. According to the coconut chili fish paste disclosed by the invention, the sensory quality of the paste is researched, so that the prepared coconut chili fish paste has the characteristics of flavor, texture, and tastiness of the paste and has nourishing and health-care effects which is suitable for people who love spicy foods.