33 results about "Fishy odor" patented technology

The invention discloses a processing method of sheepskin food, and belongs to the technical field of food processing. In order to solve the problems that in the existing sheepskin processing, the fishy smell is not thoroughly removed, calcium salt permeation is not uniform due to compact tissues, the taste difference of products is large due to hard outside and soft inside, and the like, the method comprises the following steps: unhairing, washing and dicing fresh sheepskin; putting the skin blocks into a reaction solution containing compound protease and flavourzyme for enzymolysis; transferring the skin blocks subjected to enzymolysis into an aqueous solution containing edible calcium salt and organic acid to be soaked; and finally marinating, cooling, shaping and packaging the skin blocks. According to the method, the fishy smell is effectively removed through composite enzymolysis, tissues are moderately softened, then calcium salt and organic acid coupling embrittlement treatment is performed, a uniform gel network is formed through ionic crosslinking, and the texture of skin blocks is remarkably improved. The method is easy and convenient to operate and mild in condition, and the prepared sheepskin food is low in fishy smell, crisp, tender and uniform in taste, sufficient in flavor permeation and suitable for high-value utilization and industrial production of sheepskin.

The preparation method comprises the following steps: carrying out fishy smell removal treatment on a beef offal raw material, and carrying out enzymolysis on the treated low-fishy-smell beef offal to obtain beef offal enzymatic hydrolysate; chopping the mixed fresh food, adding vegetable oil, heating and frying to obtain fresh food residues and fresh food oil; taking beef offal enzymatic hydrolysate, mixed spices, soy sauce, yeast extract, yolk powder, fresh seasoning oil, fresh residues, raw tallow, amino acid, reducing sugar, edible salt, white granulated sugar, monosodium glutamate and water; the preparation method comprises the following steps: uniformly mixing all the raw materials, carrying out thermal reaction, cooling, discharging, sieving to obtain reaction feed liquid, and concentrating the feed liquid until the water activity is less than or equal to 0.7. The beef offal flavor seasoning paste with natural and harmonious flavor is prepared by combining enzymolysis, Maillard reaction, low-temperature concentration and other technologies while the fishy smell removal efficiency is remarkably improved by adopting a triple fishy smell removal technology of enzymolysis, ultrasonic cleaning and fresh raw material synergistic treatment.

The invention relates to the technical field of poultry quality regulation and control. According to the meat duck specific pectoral muscle metabolism marker and the screening method thereof, flavor substances of yellow feather broilers and three varieties of meat ducks are extracted and analyzed, accurate identification of the meat duck fishy smell marker is achieved through multivariate statistical analysis, and the screening method has the advantages that the screening efficiency is high, and the screening cost is low. And the markers comprise heptanal, nonanal, E-2-heptenal, E-2-octenal and 1-octylene-3-alcohol. The invention further discloses a method for preparing the biomarker. The determination of the meat duck breast muscle fishy smell metabolism marker provides technical support for reducing and removing fishy smell of duck meat and improving the quality, so that the economic benefits of the meat ducks are improved.

The present application belongs to the field of aquatic product processing, and particularly relates to a fish meat rinsing agent with a deodorizing function and preparation and application thereof. The fish meat rinsing agent comprises, by weight of the fish meat rinsing agent, 0.1wt%-5wt% of yeast cell walls, 0.1wt%-5wt% of calcium salt and 90-99.8wt% of water. The fish meat rinsing agent provided by the present application can effectively adsorb and wrap the fishy smell substance components exuded from fish meat, and has a good deodorizing effect on fish meat. Meanwhile, the fish meat rinsing liquid obtained after rinsing has a high recovery rate and recovery efficiency of water-soluble proteins, and can be further applied to feed base material, thereby improving the economic value of the yeast cell walls.

This invention discloses a method for improving the distinctive fishy odor of frozen duck meat, belonging to the field of food processing technology. The method involves dissolving NY50C protease in water to form an enzyme treatment solution, uniformly injecting it into the duck meat, allowing it to stand at 4°C for 12-24 hours, and then freezing it. This method effectively reduces the content of typical fishy odor substances such as 1-octen-3-ol, 1-octen-3-one, and octanoic acid produced during the freezing process of duck meat without damaging the integrity of the myofibrillar protein gel network. It also shows a good inhibitory effect on rancid substances such as (E,E)-2,4-decadienal, and moderately retains oily aroma substances such as heptanal and octanal, thereby significantly optimizing the flavor profile of frozen duck meat. Furthermore, it improves the textural properties of frozen duck meat, maintaining suitable elasticity and chewiness, and preserving good color stability.

The application provides a method for removing fishy smell and adding fragrance to exosomes, and belongs to the technical field of biochemistry. The method combines "plant crude extract dialysis" and "exosome-aromatic extract co-dialysis", successfully prepares an exosome-aromatic compound with pleasant smell, high stability and well-preserved biological activity, eliminates the fishy smell of the exosomes, and at the same time, gives the exosomes natural, elegant and long-lasting plant fragrance, greatly improves the sensory quality of the product and the user acceptance.

The invention relates to the technical field of feed processing, and particularly discloses a production method for removing fishy smell of selenium-rich eggs and a selenium-rich feed thereof. The selenium-rich feed for removing fishy smell of selenium-rich eggs is prepared from the following raw materials in parts by weight: corn, soybean meal, stone powder, grease, a premix, Chinese prickly ash seeds, corn protein powder, pericarpium citri reticulatae, haws and garlic powder. The production method comprises the following steps: S1, pretreating the raw materials; s2, selenium-rich feed mixing; s3, performing granulation; s4, feeding; s5, collecting eggs. By adopting the technical scheme of combining low-temperature baking pretreatment of the Chinese prickly ash seeds and step-by-step material mixing, the technical effects of fully activating fishy smell removing active ingredients and uniformly dispersing the fishy smell removing active ingredients in the feed are achieved; the problems of obvious fishy smell residue of egg products and unstable effect caused by non-uniform dispersion of fishy smell removing components are solved.

The invention provides a compound composition for improving spleen and stomach of children and a preparation process thereof, the compound composition comprises cattle spleen peptide, a plant composite concentrated solution and water, caramel flavor precursor strengthening and high-temperature stepped reaction treatment are adopted to improve fishy smell of the cattle spleen peptide; a Maillard reaction is used as an online flavor modification key step after peptide chain release and before fishy smell substance removal, fishy smell removal and aroma production are synchronously performed by accurately controlling reaction substrates and conditions, and a low-fishy-smell cattle spleen peptide product is prepared, so that the low-fishy-smell cattle spleen peptide product which can efficiently improve the fishy smell of the cattle spleen peptide without losing the activity of effective components is obtained. And the compound composition is friendly in dosage form and suitable for children to eat.

The invention discloses a deodorization method of wood frog meat, and belongs to the technical field of agriculture. The method comprises the following steps: pretreatment of raw materials: taking leg muscles of wood frogs, cutting the leg muscles into meat blocks, and soaking the meat blocks in water for preservation for later use; preparation of a composite deodorization liquid: cleaning and draining coriander and mint leaves, respectively cutting the coriander and the mint leaves into fragments, crushing the fragments, mixing the crushed coriander and the crushed mint leaves in proportion to obtain a mixture, adding the mixture into water for soaking, and filtering after soaking to obtain the composite deodorization liquid; and performing fishy smell removal treatment: soaking the pretreated wood frog meat blocks into the prepared composite fishy smell removal liquid, and performing soaking and fishy smell removal. The deodorization liquid prepared from natural plant raw materials is used for deodorization treatment of the wood frog meat, is safe, environment-friendly and low in cost, and can improve the flavor and taste of the wood frog meat, remove the fishy smell so as to accord with the dietary preference of the public and improve the edible acceptability; the nutrition can be reserved, and high-quality raw materials are provided for developing diversified products such as leisure snacks, prefabricated dishes and quick-frozen foods.

The invention belongs to the technical field of food processing, and relates to a preparation method and application of low-fishy-smell aroma-enhanced fish skin collagen peptide. The invention provides a preparation method of low-fishy-smell aroma-enhanced fish skin collagen peptide, which comprises the following steps: S1, flushing fish skin, mincing, and adding water; s2, adding neutral protease and flavourzyme to carry out composite enzymolysis; s3, after the enzymolysis is finished, respectively adding glucose, saccharomyces cerevisiae and lactobacillus plantarum, carrying out short-time mixed fermentation to produce fragrance, and filtering to remove impurities to obtain filtrate; s4, performing impurity removal and decoloration on the filtrate through a nanofiltration membrane; s5, adding 95% ethanol into the filtrate treated by the nanofiltration membrane, then carrying out low-temperature deposition, and collecting the precipitate; and S6, adding distilled water into the precipitate for dissolving, and freeze-drying after the residual alcohol is completely volatilized, thereby obtaining the product. The fish skin collagen peptide with fermentation fragrance, less fishy smell, high solubility, low molecular weight, light color and luster and high freshness can be prepared.

The invention discloses a food, and aims to provide a preparation method of a ginseng and polygonatum odoratum dietetic invigoration duck, and the technical scheme is as follows: the ginseng and polygonatum odoratum dietetic invigoration duck comprises the following ingredients: old duck, gordon euryale seed, ginseng, polygonatum odoratum, cordyceps militaris, medlar, angelica sinensis, pericarpium citri reticulatae, ginger, old wine and salt; the making method comprises the steps of S1, dicing and cleaning, S2, blanching, S3, feeding, S4, blending sealing paste, S5, sealing, S6, simmering, S7, bagging and sealing, S8, obtaining a finished product, S9, freezing and forming, and S10, storing and selling. According to the making method of the ginseng and polygonatum odoratum dietetic invigoration duck, soup is golden in color and luster, mellow and strong in fragrance, capable of nourishing yin and tonifying deficiency, and invigorating spleen and boosting essence, suitable for people with yin deficiency and body deficiency, and is healthy and delicious food, but it needs to be noted that the ginseng and polygonatum odoratum dietetic invigoration duck is not suitable for infants and people with high fever and cold; according to the present invention, the shelduck is placed in the soil tank, and is wrapped with the mud, such that the fishy smell of the shelduck is absorbed, the fragrance in the shelduck is sealed, and the shelduck is placed in the sea salt to be stewed so as to provide the kidney qi tonifying effect; the method is suitable for the food field.

The invention discloses a solid reconfigurable emulsion composition and a preparation method and application thereof, and belongs to the technical field of functional food and pharmaceutical preparations, and the composition is prepared from natural fish oil, natural lecithin, water-soluble micromolecular carbohydrates and optional flavoring agents through liquid active milk preparation and spray drying processes. Wherein the mass ratio of the natural fish oil to the natural lecithin is (1: 2)-(4: 1). By optimizing the component proportion and process parameters, a solid powder product which is good in redissolving performance, capable of being dissolved in water, recombined into a nanoscale emulsion, high in stability and capable of effectively masking fishy smell of fish oil is obtained. The product can be used for preparing food, health care products and medicines with health effects of regulating blood fat and the like.

The invention provides a fishy smell removal method for increasing nutrition of fish maw by utilizing a trichosanthes kirilowii Maxim protein emulsion, and belongs to the technical field of food processing. The deodorization method comprises the following steps: (1) adding trichosanthes kirilowii maxim protein and glucose into water, mixing, stirring, adjusting the pH value, and heating in a water bath to obtain modified trichosanthes kirilowii maxim protein; (2) mixing the modified trichosanthes kirilowii maxim protein with water and trichosanthes kirilowii maxim oil to obtain a modified trichosanthes kirilowii maxim protein emulsion; (3) adding dried fish maw into the ginger juice, boiling, fishing out the fish maw, washing, draining and cooling to obtain cold fish maw; and (4) soaking the cold fish maw with the modified snakegourd fruit protein emulsion, fishing out, cleaning and draining, soaking the fish maw with ice water for the second time, washing and draining to obtain the fishy smell removed dry fish maw. The snakegourd fruit protein emulsion has better compatibility with fat, so that grease on the surface of the fish maw can be effectively cleaned, and the problem of fishy smell of the fish maw is solved from the source. Besides, the snakegourd fruit protein emulsion can effectively avoid loss of water-soluble nutrient substances in the fish maw in the cleaning process, and on the basis of effective deodorization, the nutrition of the fish maw can be increased.

The application discloses a kind of processing methods of mutton skin food, belong to food processing technical field.For the problems such as not completely removing fishy smell, uneven calcium salt penetration caused by dense tissue, large taste difference between outside and inside of product in existing mutton skin processing, the method comprises the following steps: removing hair, washing and cutting fresh mutton skin into pieces; the skin pieces are placed in a reaction solution containing complex protease and flavour protease for enzymolysis; the enzymolyzed skin pieces are transferred into an aqueous solution containing edible calcium salt and organic acid for soaking; finally, the skin pieces are marinated, cooled, shaped, and packaged.The application effectively removes fishy smell and softens the tissue moderately through complex enzymolysis, and then the skin pieces are treated with calcium salt and organic acid coupling to make them brittle, which significantly improves the texture of the skin pieces by forming a uniform gel network through ion crosslinking.The method is simple and mild, and the mutton skin food prepared has low fishy smell, uniform crisp and tender taste, and full flavor penetration, which is suitable for high-value utilization and industrial production of mutton skin.

The invention discloses a method for improving the fishy smell removal effect of freeze-thawed minced fillet by using a natural deep eutectic solvent, and belongs to the field of food processing. NADES is prepared from citric acid and trehalose according to the molar ratio of 2: 1 and added into mirror carp minced carp (w / w = 4%), and after freeze thawing treatment, the content of volatile compounds with the fishy smell characteristic of the minced carp, such as hexanal, heptanal and nonanal, is remarkably reduced, generation of lipid oxidation secondary products is inhibited, meanwhile, the binding capacity of protein to fishy smell substances is enhanced, and release of the substances is reduced. According to the invention, environment-friendly natural degradable materials are adopted, so that a new idea is provided for development of a novel green fishy smell removing agent while the fishy smell of the frozen and thawed surimi is effectively reduced, and a new insight is provided for flavor preservation of the surimi and more types of muscle foods.

This invention discloses a method for deodorizing rainbow trout skin using a blanching-tea polyphenol coupling process. The method includes the following steps: S1. The fish skin is frozen and thawed at 4°C before use. After thawing, the muscle tissue attached to the surface of the fish skin is mechanically scraped off to remove residual meat scraps and impurities, and then the fish skin is washed. S2. The fish skin treated in step S1 is cut into fish skin samples of the same shape according to the same specifications. S3. The fish skin cut in step S2 is blanched in pure water at a medium temperature for a short time. S4. The fish skin blanched in step S3 is soaked in a tea polyphenol solution of a certain concentration at room temperature for 60 minutes and then drained. This invention is green, natural, and deeply deodorizes the fish. The blanching-tea polyphenol coupling process effectively improves the defects of heavy residual fishy smell and high risk of undesirable residues, and has broad application prospects in the field of high-value utilization of fish by-products.

The invention discloses a nanofiber and application thereof in fishy smell substance removal, and belongs to the technical field of new materials. According to the invention, an electrostatic spinning method is combined with a crosslinking modification technology, PVA, KGM and TA are combined, tannic acid is introduced as a crosslinking agent, an intermolecular crosslinking bond is formed between PVA and KGM, and the prepared PVA / KGM / TA nanofiber is used as a substrate of an adsorption material. The porous starch capable of adsorbing volatile compounds is further doped, so that the adsorption of the nanofiber to bad fishy smell substances is improved.

The invention discloses a low-fishy-smell freshwater fish byproduct minced meat rice mixing sauce prepared through coordination of clove spice and hot processing, and belongs to the technical field of food processing. The freshwater fish byproduct minced meat and the natural spice clove are introduced on the basis of the traditional Chinese rice mixing sauce. By adjusting ingredients and a hot processing technology, a rice mixing sauce product with excellent taste and longer shelf life is prepared. In the rice mixing sauce taking the minced freshwater fish as a main raw material and the clove as an auxiliary material, the contents of two key fishy substances, namely (E)-2-octenal and pyridine, are remarkably reduced, so that the process can effectively inhibit the fishy smell source and reduce the negative influence of the fishy smell on the overall flavor of the product. Meanwhile, the processing method can delay the generation rate of volatile basic nitrogen, so that the storage period of the product is prolonged. The fresh and sweet flavor of aquatic products is added to the traditional rice mixing sauce, the fishy smell of the minced freshwater fish is reduced, the storage time is prolonged, and the resource waste is reduced.

The utility model discloses a duck tongue processing raw material deodorization cleaning equipment, in the removal duck tongue raw material impurity, remove the blood water and mucilage in duck tongue, effectively remove the fishy smell in duck tongue. Specifically, the cleaning equipment includes anion generating component, cleaning device, gas -liquid injection assembly, transmission component, water circulation component and ultrasonic wave subassembly, and the anion generating component includes air compressor and anion generator, and the air compressor gas outlet is fixedly connected with one end of anion generator through first gas pipeline, and the other end of anion generator is fixedly connected with gas -liquid injection assembly through second gas pipeline, and the cleaning device includes cleaning box body, and gas -liquid injection assembly sets up at the bottom of cleaning box body, and transmission component sets up in cleaning box body, is used for material delivery, and water circulation component sets up on the outer wall of one side of cleaning box body, is used for the circulation of the cleaning water in cleaning box body, and ultrasonic wave subassembly includes multiple groups, and is equidistantly arranged at the bottom of cleaning box body.

The utility model discloses a kind of fish leather product production are used to remove fishy smell device, comprising: soaking tank, central position is equipped with rotary seat, the rotary seat has fixed part and rotary part, the central position of the rotary part is equipped with water guide channel;Water guide column is equipped with water guide cavity, the water guide cavity is communicated with the water guide channel, the water guide cavity is equipped with several water guide ports;Water guide pipe is inserted in the water guide port, pipe wall is equipped with several through holes;Circulating water tank is equipped with first pipeline and second pipeline, first pipeline and second pipeline communicate the soaking tank and the circulating water tank constitute circulating water path, the circulating water tank is also equipped with third pipeline, the third pipeline passes through the fixed part and is communicated with the water guide channel.The soaking liquid of the utility model can fully contact the inner wall of tubular fish leather, and the fishy smell substance between collagen fiber gaps is released by water flow impact, which greatly improves the removal rate of fishy smell substance and solves the problem that the inner wall of fish leather is difficult to reach in traditional soaking.

The invention discloses an efficient fishy smell substance removal system for soft-shelled turtle processing, and relates to the technical field of soft-shelled turtle processing. The device comprises a warm water pool, a conveying belt, a top conveying plate, a bottom conveying plate, a flushing assembly, an electromagnetic driving turnover mechanism and a water circulation and impurity separation device. Firstly, the soft-shelled turtles are soaked in a warm water pool at the constant temperature of 80-90 DEG C so as to separate fishy smell substances on the skin; and then turning over is achieved through the conveying plate under the electromagnetic vibration effect, and double-face washing is conducted on the skin through water flow sprayed by the multi-angle arc-shaped spraying frame. Flushing water enters the separation barrel through the splash-proof pool and the drainage channel, and water recovery and automatic separation and drainage of skin impurities are achieved through the centrifugal and circulating effects formed by the rotary balance weight disc and the water pump.

The application discloses a feed composition for fish culture and application and culture method thereof. The feed composition contains the following components in parts by weight: fish meal 20-40 parts, soybean meal 10-22 parts, food leaf grass 12-28 parts, gluten 1-8 parts, cassava starch 12-28 parts, secondary powder 3-12 parts, fish oil 2-10 parts, calcium dihydrogen phosphate 0.5-4 parts, vitamin and mineral premix 0.5-4 parts, and choline chloride 0.2-3 parts. The feed composition can be used for reducing fish earthy smell and improving fish quality. The culture method comprises the following steps: feeding the fish with the feed composition 6 weeks (preferably 4 weeks) before the fish go out of the pond, and no water hanging treatment is needed. The application can obtain high-quality fish without smell, compact meat and delicious flavor under the conditions of no feeding, no water hanging and pond changing and no facility increasing, meanwhile, the weight loss of the fish is avoided, and the economic effect is remarkable.

The invention discloses a food-grade biological cleaning agent for synchronously treating fish scales, mucus and fishy smell and an application method of the food-grade biological cleaning agent. Relates to the technical field of aquatic product processing. The food-grade biological cleaning agent is prepared from compound protease, compound polysaccharide enzyme, a food-grade biological surfactant, a food-grade chelating agent and a food-grade acid regulator according to specific proportions and types. According to the formula, the connection of fish scales and fish skins can be quickly and safely removed in a pollution-free manner, and mucus and fishy smell substances on the surfaces of fish bodies can be synchronously removed. When in use, the concentration agent is diluted in proportion, fish bodies are soaked in the concentration agent for not more than five minutes, and then the fish scales can completely fall off only by flushing with clear water, so that the effect that the surfaces of the fish bodies are clean and free of fishy smell is achieved. The traditional mechanical scaling and chemical treatment modes are subverted, efficient, environment-friendly and zero-residue three-in-one biological treatment is realized, and the method is suitable for various scenes such as household kitchens and food processing factories.

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 method for removing the fishy smell of legume protein, comprising the following steps: (1) dissolving the legume protein in water to prepare a solution with a concentration of 1-10%; (2) adding a pH regulator to adjust the pH value of the protein solution in the step (1) to 4-5; (3) treating the protein solution in the step (2) by using an ultrasonic physical field; (4) adding activated carbon into the solution in the step (3) and stirring and adsorbing; (5) adding a pH regulator into the solution in the step (4) to adjust the pH value of the solution to 7; and (6) spray drying the solution in the step (5) after filtration to obtain legume protein powder without fishy smell. The method for removing the fishy smell of legume protein provided by the application can adjust the acid-base degree of the solution, change the folding structure of the legume protein, expose small-molecule compounds, break the cross-linking between the protein and the small-molecule compounds by combining the ultrasonic physical field treatment, and finally adsorb the small-molecule substances by using activated carbon, so that the fishy smell can be completely removed.

The invention discloses an aluminum-based metal organic framework material capable of selectively adsorbing fishy smell substances and a preparation method of the aluminum-based metal organic framework material. The preparation method comprises the following steps: taking aluminum sulfate octadecahydrate and isophthalic acid as raw materials, and performing solvothermal reaction, washing and drying to obtain the high-purity aluminum-based metal organic framework material capable of selectively adsorbing the fishy smell substances; the material has a regular one-dimensional square microporous structure, high specific surface area and excellent water vapor stability; besides, the aluminum-based metal organic framework material disclosed by the invention shows an unconventional preferential adsorption characteristic on typical fishy smell substances (especially styrene) in the oyster peptide: under the conditions of 298 K and 0.09 kPa, the adsorption capacity of FOSU-9 on styrene can reach 129 mg / g and is about 2 times that of activated carbon, and the aluminum-based metal organic framework material has no obvious influence on amino acid composition of the oyster peptide. And the physical adsorption deodorization technology with the aluminum-based metal organic framework material as the core can efficiently remove the oyster peptide fishy smell at normal temperature and pressure, and the method is simple in process, free of chemical residues, energy-saving, environment-friendly and suitable for the fields of food, cosmetics and biological medicine.

The invention discloses a preparation method for targeted repression of fishy smell of instant sea cucumbers based on illicium verum terpene compounds, and belongs to the technical field of food processing. According to the preparation method, salted sea cucumbers and star anise seasoning liquid are taken as raw materials, and the instant sea cucumbers with a remarkable fishy smell inhibition effect are prepared through raw material quality inspection, high-voltage pulse electric field treatment, hot processing, tenderizing and cooking treatment and flavor loading and soaking treatment. Experimental results show that the method has a remarkable flavor optimization effect, the process is simple, the cost is low, and a novel solution is provided for flavor improvement of the instant sea cucumbers. The technology can also be widely applied to fishy smell inhibition and flavor optimization of other seafood products.

The utility model relates to the technical field of pig mouth processing, in particular to a soaking and fishy smell removing device for pickling pig mouths, and solves the problems that the soaking work is too single when the pig mouths are pickled in a soaking method in the prior art, the pig mouths are usually simply put into soaking liquid, the soaking uniformity and effectiveness are difficult to ensure, and the pickling time is short. The fishy smell in partial areas is not thoroughly removed, so that the subsequent processing work and the final product of the pig arch-shaped mouth are influenced. The soaking deodorization device for pickling the pig mouth comprises a frame body, the inner side of the frame body is slidably connected with a bearing leakage frame, and the two sides of the top of the bearing leakage frame are both fixedly connected with side pipes. According to the device, the problem that in the prior art, soaking liquid cannot make full contact with all parts of the pig arch mouth is solved, soaking uniformity and effectiveness are improved, external water can be evenly sprayed to the pig arch mouth through the design of the pump body and the spray pipe, and impurities and residues on the surface of the pig arch mouth can be removed easily.

The invention provides a thin-salt high-freshness chicken essence seasoning and a preparation method thereof, and belongs to the technical field of food processing.The thin-salt high-freshness chicken essence seasoning is prepared from, by weight, 5-20% of enzymolysis chicken pulp, 5-20% of edible salt, 5-20% of edible salt, 5-20% of edible salt and the balance water. 2%-10% of refined chicken oil; 20%-30% of edible salt; 35%-45% of monosodium glutamate; 5%-10% of white granulated sugar; 8%-15% of pre-gelatinized rice flour; 1.1%-2.0% of I + G (disodium nucleotide); 1%-3% of spices; the enzymolysis chicken pulp is prepared by performing enzymolysis on chicken juice through compound protease, and the compound protease is prepared by compounding flavourzyme and neutral protease. The thin-salt high-freshness chicken essence seasoning is obtained through innovative technologies such as oil-water double extraction, composite enzymolysis, high-shear emulsification wrapping and boiling drying. The sodium content of the seasoning is less than or equal to 14000 mg / 100g, and the seasoning is strong in natural delicate flavor, low in fishy smell, high in particle strength, good in instant solubility, high in process controllability, suitable for industrial production, capable of meeting healthy, delicious and convenient diet requirements of consumers and capable of remarkably improving the market competitiveness of products.