610 results about "Fish products" patented technology

The invention discloses a special method to extract collagen from fish peel and bone with complex prolease, which comprises the following steps: choosing salmon, AnKang fish peel and processing waste of fish product as raw material; unfreezing; washing; scaling off; degreasing; grinding; enzymolyzing; separating; de-oiling; ultra filtering; condensing; spray-drying; getting the product. This invention possesses simple craft and short production circle.

The invention provides a minced fish food formed by compounding vegetable crops with minced fish and a processing method thereof. The method for preparing the minced fish food comprises the following steps: adding soy isolation protein, starch, egg white, humectants, vegetable crops and coarse cereals, condiment and ice water; cutting, mixing, and forming; wrapping the formed minced fish food with bread crumbs, and quickly freezing to obtain minced fish cakes, or executing the gelation for the formed minced fish, then heating, later cooling, and quickly freezing to obtain minced fish product. The minced fish food comprises the following components by weight in percent: 30-60% of the minced fish, 1-10% of the soy isolation protein, 1-10% of the starch, 2-25% of the egg white, 0.1-0.4% of the humectants, 10-50% of the vegetable crops and the coarse cereals, 1-8% of the condiment and 5-35% of the ice water. The invention adopts the minced fish as the raw material and adds the vegetable crops and the dry fruit to prepare a composite minced fish food. The minced fish food has rich nutrition and good flavor and taste.

The invention provides a grouper environmentally-friendly soft granulated feed and a preparation method thereof. The grouper environmentally-friendly soft granulated feed comprises the following nutritional components in percentage by weight: 40 to 50 percent of crude protein, 6 to 12 percent of crude fat, 8 to 15 percent of crude ash, 22 to 28 percent of carbohydrate, and 6 to 10 percent of moisture. According to the invention, the high-quality grouper environmentally-friendly soft granulated feed is studied, popularized and applied, so that the nutrition of the launched feed goes to be complete and balanced, and the palatability of the feed is good, not only can the feed digestive absorption rate of grouper be improved, but also the survival rate and growing speed of the grouper are improved, and the fish quality is improved. Therefore, non-polluted fish products are produced, and the cultivation economical benefit is improved; and the feed has active and profound significance in reducing the usage of small trash fish, lightening the sea area pollution, protecting the marine eco-environment, and promoting the sustained stable and health development of the marine fish culture industry.

The invention provides a preparation method of instant flavor-conditioning fish dried bean curd stored at room temperature, which belongs to the technical field of instant fish products. The instant fish dried bean curd is prepared from the following raw materials in percentage by weight: 30%-40% of frozen fish meat paste, 8%-10% of starch, 8%-9% of soybean protein isolate, 6%-7% of soybean oil, 0.5%-1.0% of egg white powder, 1%-3% of table salt, 0.2%-0.3% of glucose, 0.1%-0.3% of TG enzyme and the balance of pure water. The preparation method comprises the following steps of: adding the table salt into the frozen fish meat paste which is in a half-thawed state, and kneading for 10-20 minutes; then, adding the soybean protein isolate, the soybean oil and the egg white powder, and stirring uniformly; further, adding the TG enzyme, the glucose, the starch and the water, and chopping and stirring until the mixture is in a uniform exquisite pastry shape; and performing molding, streaming, vacuum frying, marinating, vacuum packaging and sterilizing on the materials, and cooling so as to obtain the instant flavor-conditioning fish dried bean curd. The fish dried bean curd can be eaten instantly after being unpacked, the shelf life of the fish dried bean curd stored at room temperature reaches 9 months, and as a healthy instant conditioning food, the fish dried bean curd is good in elasticity and toughness, fresh in taste, rich in nutrition and suitable for the young and the old.

The invention relates to the technical field of food processing production, and aims at providing a manufacturing method of roast fish. The manufacturing method of roast fish adopts a reasonable process and a good swelling agent, and solves the problem that a roast fish product is too hard and is not easy to be bitten and chewed and thus a customer range is limited. The manufacturing method of roast fish is simple, is easy for operation, is suitable for large-scale popularization, and can prepare a roast fish product which has a good color, a good local flavor and a loose, pliable and favorable taste and absorbs moisture difficultly so that taste worsening caused by moisture absorption is not produced. Main processes of the manufacturing method of roast fish comprise 1, raw material selection, 2, cleaning, 3, flavor adjustment, 4, raising agent addition, 5, drying in an oven, 6, roasting and 7 packaging.

The invention discloses a method for preparing low-molecular-weight aquatic collagen peptides. Fresh fish scales are delimed with hydrochloric acid, fat and impurities are removed with caustic soda, and then hot water extraction is carried out to obtain a collagen solution, and three kinds of enzymes are used to separate enzyme Decompose collagen, then carry out activated carbon filtration and macroporous resin treatment, collect decolorization liquid, filter through ultrafiltration membrane, freeze-dry, the effective method of preparation molecular weight concentration, high recovery rate, good decolorization effect fish scale low molecular weight collagen, not only can Obtain high-content low-molecular-weight collagen peptides from fish skin and fish scales, remove pigments that affect the appearance of collagen products, and reduce the unique fishy smell of collagen, which can improve the product value of fish collagen products.

The invention discloses a method for rapidly pickling fish by mixed fermentation of microorganisms. According to the method, fresh fish or frozen fish is rapidly prepared into the pickled fish by the procedures of pre-treating fish bodies, pickling by a low-temperature wet pickling method, rinsing, inoculating a mixed microorganism fermenting agent, carrying out gradient low-temperature drying and the like, so that the time for pickling and processing the fishes can be shortened and the flavor of fish pickled products can be improved; nitrite and nitro compounds are prevented from being generated in a process of pickling the fish products, and the edible safety of the fish pickled products is guaranteed; the pickled fish processed by the method is good in flavor, is short in pickling time, low in salt content and free of the nitro compounds; the operation method is simple, the production cost is low, the energy consumption is low, the environmental pollution is small and the product quality is stable; and the economic benefits of manufacturing enterprises can be improved.

The invention belongs to the technical field of food processing and particularly relates to a marinate mandarin fish production method. In the marinate mandarin fish production method, a mandarin fish fermenting method is a natural fermentation or inoculated fermentation method, temperature and salt adding amount control is adopted in the natural fermentation method for fermentation time shortening, and temperature, salt adding amount and inoculation amount control is adopted in the natural fermentation method for fermentation time shortening. In addition, the quality of mandarin fish products can be also ensured, and a high-low thermal variable-temperature sterilization means is adopted so that feature flavor and taste of marinate mandarin fish can be retained, and bacteria of package products can be effectively killed. By means of the marinate mandarin fish manufacturing method, the products can be preserved at the temperature of 12 DEG C for 5 months without chemical preservatives. Therefore, by means of the marinate mandarin fish manufacturing method, standardized production of the marinate mandarin fish is facilitated, industrialization is facilitated, later-period selling is facilitated, and the method has remarkable market promotion value.

The invention discloses a method for improving gel property of minced fish product through adding glutamine aminotransferase which comprises, adding into minced fish processed from fresh fish as raw material complex addition agent consisting soybean protein, polyphosphates and glutamine aminotransferase, adding addition agent, then kneading the minced fish 10-20 minutes, the gel property of the obtained minced fish product is increased to 400-500g from the previous 200g before addition.

A palatability enhancing composition for extruded pet food containing at least one tripolyphosphate salt in an amount effective to enhance palatability and at least one ingredient selected from meat products, meat by-products, fish products, fish by-products, dairy products, dairy by-products, sources of microbial proteins, vegetable proteins, carbohydrates and amino acids. Methods for enhancing pet food palatability with the disclosed palatability enhancing compositions and extruded pet food compositions coated therewith are also disclosed.

The invention discloses a regulation and control method of improving surimi system unfreezing forming and 3D (three dimensional) accurate printing performance and belongs to the technical field of preparation of 3D printed food materials. The regulation and control method comprises the following steps: unfreezing, mixing, blending, pre-forming, printing, post-setting, cooking frozen surimi and the like. According to the regulation and control method, as for an unfrozen surimi gel system, the printing temperature can be lowered, and the discharge rate and the stereo forming rate are increased; through induction by flaxseed gum and gluconic acid lactonic acid, the surimi gel has stable viscosity and mobility, surimi slurry is fine and smooth, and discharge is smooth without blockage; the surimi gel system can be prepared into fish product dining which maintains original characteristics and taste of a surimi product and has novel appearance and beauty through a 3D accurate printing technology.

A preparation method of an oceanic ossein peptide calcium chelate biological calcium supplement includes the steps of enzymolysis, chelation and precipitation. Enzymolysis includes adding alkaline protease in fish bones for enzymolysis, and adding papain for enzymolysis to obtain ossein peptide. Chelation includes adding calcium source into ossein peptide solution for chelation reaction. Precipitation includes precipitating chelation liquid with anhydrous ethanol to obtain oceanic ossein peptide calcium chelate. Waste fish bones of oceanic fish product processing are used as raw material to prepare faint yellow powdered fish ossein peptide without fishy smell, and the fish ossein peptide is chelated with calcium chloride. The oceanic ossein peptide calcium chelate is dissolved into faint yellow liquid under meta-acid conditions. Structural identification of the chelate with Fourier transform infrared spectrum shows that calcium ions are combined with -COOH and amino in polypeptide to form coordinate bonds, and accordingly a novel oceanic ossein peptide calcium chelate is generated. Waste fish bones of oceanic fish product processing are used as raw material to prepare ossein peptide, resources are fully utilized, raw material is safe and nontoxic, no harmful substances are participated and generated in the preparation, process is simple, cost is low, and the oceanic ossein peptide calcium chelate is applicable to preparation of health care products and drugs for calcium supplement.

The invention relates to a preparation process and a sterilization method for instant flavor fish. The preparation steps are as follows: removing scale, viscera, the head, the tail and fishbone from a 1.5 to 2kg fresh grass carp, and cleaning, draining and dividing the grass carp into fish blocks of about 2cm in width; salting the fish blocks with 2%(w/w) salt, 1%(w/w) white spirit and 1%(w/w) white vinegar at the temperature of 5 DEG C for 3h by using a low-temperature dry salting method; drying the fish blocks with hot air at the temperature of 50 DEG C for 18-24h; seasoning with 2%(w/w) plant oil, 1%(w/w) horseradish, 5%(w/w) pickled pepper and natural flavor (including cassia, star anise, fennel, amomum tsao-ko, radix glycyrrhizae and Chinese red pepper) in an appropriate amount; performing vacuum packing; and irradiating the fish blocks with a 1.11*106Bq cobalt source for sterilization, wherein the irradiation dose is 3kGy and the irradiation temperature is normal temperature. Compared with the traditional high-temperature and high-pressure sterilization, and the product irradiated for sterilization is reduced in color and increased in hardness and chewiness, the content of hydrolysis amino acid is basically the same, and the quantity of each microbe is less than 10cfu/g, this shows that the fish product irradiated for sterilization is better in sensory quality and physical and chemical quality, and more suitable for sterilization of the flavor fish.

The invention provides a method for processing frozen prepared fish pieces. The method comprises the following steps: pre-treating raw material fish into sashimi, adding 10% of liquid seasoning according to mass ratio, evenly rolling and rubbing the sashimi, and then conducting individual freezing and packaging. The mass ratio of seasoning and water in the liquid seasoning is 2:1, 5-10% of mixture of xanthan gum and trehalose is added in the seasoning by weight, and the mass ratio of xanthan gum and trehalose in the mixture is 1:2. The xanthan gum and the trehalose can be combined with protein in fish, so that degeneration of the protein can be restrained, heat and acid can be resisted, further, the products can keep original freshness and taste of aquatic products after being heated, the generation of fishy smell can be restrained. The method can be widely used in processing of fish products.

The invention discloses a method for enhancing gel property of a minced squid product. The method is characterized by comprising the following processes: performing pretreatment and impurity removal on squid meat obtained by collecting squid serving as a raw material; treating the minced meat; performing milling; and then adding gel enhancing agent into the meat to obtain the elastic minced squid product comparable to a minced fish product made of fish.

The invention discloses quick freezing equipment for fish products, and aims to provide quick freezing equipment capable of effectively improving the whole freezing efficiency and quality of fish products and maintaining original flavor and quality of fish products. The equipment comprises a refrigerating chamber, an upper conveyer belt arranged in the refrigerating chamber, a lower conveyer belt arranged in the refrigerating chamber and below the upper conveyor belt, a turning device arranged in the refrigerating chamber, and a feeding bucket arranged in the refrigerating chamber and right above the upper conveyer belt. A flexible shifting device and an upper liquid nitrogen injection nozzle are arranged in the refrigerating chamber and right above the upper conveyor belt, and the feeding hopper, the flexible shifting device and the upper liquid nitrogen injection nozzle are arranged in order along the conveying direction of the conveyor belt. The turning device comprises a turnover mechanism, an anti-clogging adjusting device and a transition guide transfer mechanism; the turnover mechanism comprises a guide arc plate and a turnover arc plate; and the transition guide transfer mechanism comprises an inclined transfer track extending downwards along the transfer direction of the lower transfer conveyor belt.

The invention relates to a low-temperature acid-induced minced fish product with high gel strength and a production method of the minced fish product. The production method comprises the steps of unfreezing, chopping via air, chopping via salt, chopping mixture and forming. The gel is induced by acid by slowing hydrolyzing glucolactone and acting on the minced fish protein; compared with the gel strength of the conventional hot gel, the gel strength is improved by over 140%; the texture structure is relatively fine and smooth; the elasticity is improved by over 10%; the whiteness is increased by over 12%; the low-temperature acid-induced minced fish product with high gel strength is a novel instant refrigerated low-temperature acid-induced minced fish product.

The invention relates to a manufacturing method of a mandarin fish product. The mandarin fish product comprises pickled mandarin fish and soup. The manufacturing method comprises the following steps: preparing raw materials and picking the mandarin fish; cooking the mandarin fish; allocating sauce; packaging; and radiating and sterilizing. The manufacturing method of the mandarin fish product can accurately and quantitatively manufacture the pickled mandarin fish and the soup; and radiating and sterilizing the pickled mandarin fish and the soup, wherein in a radiation process, temperature rise is very small so as to be good for maintaining the quality of food, and the radiated food does not have any residue. And finally, the mandarin fish and soup can be stored for six months under the condition of about 4 DEG C and is not deteriorated, and can still keep the previous flavor. In a preparation process of the mandarin fish product, any chemical preservative is not added, so that the mandarin fish product is green and healthy. The manufacturing method can keep the meat of the mandarin fish fine and smooth; the mandarin fish product is in a garlic clove shape and is easy to digest; and the mandarin fish product is suitable for large-scale production of factories and has a larger market popularization value.

The invention relates to a polypeptide powder of crocodile and a preparation method and application thereof, which relate to a crocodile product. The method comprises the following steps of: cleaning the crocodile meat, removing adipose tissues, cutting the crocodile meat into pieces; adding water in the crocodile meat pieces, boiling the crocodile meat pieces in a boiled water bath, homogenatingto obtain homogenated liquid of crocodile meat; adding trypsin in the obtained homogenated liquid, carrying out water bath and enzymolysis to obtain an enzymolytic mixed liquid A; placing the enzymolytic mixed liquid A in the boiled water bath, inactivating enzyme to obtain an enzymolytic mixed liquid B; cooling the obtained enzymolytic mixed liquid B to room temperature and filtering to obtain the crocodile meat enzymolytic liquid; and drying the crocodile meat enzymolytic liquid to obtain the polypeptide powder of crocodile. The polypeptide powder of crocodile has a certain function of resisting fatigue and improving the exercise ability of the body and can be applied to the preparation of medicines for resisting antifatigue and improving body exercise ability.

The invention belongs to the technical field of agricultural microorganisms and aquatic product processing, and particularly relates to a compound starter for lactobacillus plantarum and application thereof, wherein the compound starter is used as a microbial starter, is especially suitable for freshwater fish fermentation, and is composed of lactobacillus, pediococcus acidilactici and staphylococcus xylosus. A lactic acid bacterium, namely lactobacillus plantarum, suitable for freshwater fish fermentation is obtained through self separation and screening, and the preservation number in the China center for typical culture collection is CCTCC NO: M2012396. The compound microbial starter is prepared from lactobacillus plantarum, pediococcus acidilactici and staphylococcus xylosus, is suitable for fish product fermentation and particularly suitable for the application to preserved fish fermentation, has a sound fermenting property, has typical fermentation fragrance, and facilitates industrial production.

The present invention belongs to the field of fish product. The fresh water fish cake is made with fresh water fish skin paste, fatty pork, egg yolk, egg white, smashed ginger, onion, salt, white pepper powder, vinegar, starch, gourmet powder, water and other material, and through mixing, forming in steam pot, vacuum packing, steaming and sterilizing. It is loose, soft, smooth, tender, delicious and fragrant. The food product may be eaten after being produced into different dishes and has one guarantee period as long as 6 months.

The invention relates to the field of instant fish products, and particularly relates to a constant-temperature circulating instant fish tofu and a preparation method thereof. The constant-temperature circulating instant fish tofu is prepared from the following raw materials in percentage by mass: 50-70 percent of frozen fish meal, 7-9 percent of potato starch, 5-6 percent of soybean oil, 1-3 percent of edible salt, 0.7-1.2 percent of white sugar, 0.5-1 percent of monosodium glutamate, 0.1-0.2 percent of konjac glucomannan and the balance of water. The fish tofu prepared by the preparation method for the constant-temperature circulating instant fish tofu can be circulated under a condition of constant temperature; the preparation raw materials comprise konjac glucomannan instead of separation proteins, so that the heat stability of the fish tofu is improved, and the adding amount of water is reduced; the obtained fish tofu is high in elasticity and toughness and is high in quality; as the obtained fish tofu is not marinated, the original fish meat fragrance of the fish tofu is better retained, and the fish tofu can be stored under normal temperature; moreover, the fish tofu can be eaten after being unbagged; meanwhile, unbagging is convenient, and the fish tofu tastes delicious and is rich in nutrition.