116 results about "Fishy odor" patented technology

The invention discloses lactobacillus plantarum for degrading low-molecular aldehyde substances, a composition thereof and application of the lactobacillus plantarum in duck liver fishy smell degradation, and is characterized in that the lactobacillus plantarum is an LPC01 strain, the preservation number is CGMCC No.32002, the addition amount of a lactobacillus plantarum suspension in duck liver paste is 0.5-1.5 vt%, and the addition amount of the lactobacillus plantarum suspension in the duck liver paste is 0.5-1.5 vt%. The invention further provides an application of the lactobacillus plantarum composition composed of the lactobacillus plantarum suspension and the saccharomycetes suspension in equal volume in duck liver fishy smell degradation, the saccharomycetes suspension is inoculated into the duck liver paste for fermentation, then the lactobacillus plantarum suspension is inoculated for fermentation, and the lactobacillus plantarum composition has the advantages that in the duck liver fermentation process, the total aldehyde degradation rate of the strain is 63.8%; and under the co-culture condition with saccharomycetes, the degradation rate is increased to 97.8%, and a remarkable deodorization effect is shown.

The invention discloses a processing technology for reducing the fishy smell of pork livers. The processing technology comprises the following steps: (1) adding a rhizoma atractylodis soaking solution into the pork livers subjected to cleaning pretreatment with water, and performing intermittent ultrasonic treatment; (2) transferring into an acer truncatum mixed solution, and carrying out intermittent ultrasonic treatment; and (3) cleaning the processed pork liver. The rhizoma atractylodis and the acer truncatum are used for deodorizing the pork liver, so that the fishy smell of the pork liver is effectively removed, and the demand of the market on a pork liver fishy smell removal technology is met.

The invention belongs to the technical field of collagen peptide extraction, and discloses a preparation process of low-fishy-smell marine fish skin collagen peptide, which is used for solving the problems of incomplete fishy smell removal and high protein loss rate in the traditional fishy smell removal process. Comprising the following steps: (1) immersing fish skin into water, adding lipase, cleaning the fish skin with pure water, and homogenizing to obtain homogenate; (2) adding saccharomyces cerevisiae and purple perilla juice into the homogenate, carrying out heat preservation and enzymolysis at 30 DEG C, then heating to 45 DEG C, adding compound enzyme for enzymolysis, and heating for enzyme deactivation to obtain collagen peptide enzymatic hydrolysate; (3) adding activated carbon and diatomite into the collagen peptide enzymatic hydrolysate, keeping the temperature at 70 DEG C, stirring, and carrying out filter pressing and refined filtration to obtain a collagen peptide decoloring solution; (4) sterilizing and concentrating the collagen peptide decoloring solution to obtain a collagen peptide concentrated solution; and (5) drying the collagen peptide concentrated solution to obtain collagen peptide powder. The collagen peptide prepared by the method is almost free of fishy smell and low in protein loss.

The invention discloses a yellow croaker flower cutting machine convenient to clean and remove fishy smell and a using method thereof, and belongs to the technical field of yellow croaker flower cutting machines. The yellow croaker flower cutting machine comprises a workbench, a fixing shell is fixedly installed at the top end of the workbench, a driver is fixedly installed at the top end of the fixing shell, and the output end of the driver is fixedly connected with a driving rod; the driving rod penetrates through the fixing shell and is fixedly connected with a mounting plate, the bottom end of the mounting plate is fixedly connected with a pattern cutter, the top end of the workbench is rotationally connected with a rotating rod, and the top end of the rotating rod is fixedly connected with a placing plate. In the flower cutting process, mucus adhering to the flower cutter can be scraped off through the cleaning plate, so that fishy smell in the device can be removed through simple clear water impact, the device is prevented from attracting mosquitoes, the device is more sanitary, yellow croaker processing is facilitated, meanwhile, crossed patterns can be cut at a time, the working efficiency of the device is improved, and the device is worthy of popularization and application. The use of the device is facilitated.

The invention relates to the technical field of fish oil processing for pet food. The processing method comprises the following steps: adding evening primrose oil and borage seed oil into fish oil, carrying out instantaneous high-temperature heating, cooling, adding a rosemary extract, uniformly mixing, adding a filter aid, stirring, winterizing, and filtering to obtain the fish oil with low fishy odor. The fish oil prepared by the method disclosed by the invention can effectively reduce the perception of people on fishy smell and peculiar smell of the fish oil, improve the intake willingness of dogs and cats on the fish oil, effectively improve the luster and smoothness of hairs of the dogs and cats, and play a role in beautifying hairs.

The invention relates to the technical field of food fermentation, in particular to a method for removing fishy smell of eucheuma, which comprises the following steps: pretreating eucheuma; mixing the pretreated eucheuma with a lactobacillus plantarum solution, and fermenting in a fermentation tank; the fermentation tank comprises a reciprocating pump and an air supply system; after fermentation is completed, removing the bacterial liquid, cleaning the eucheuma, and draining water to obtain frond of the eucheuma; after fermentation, washing the eucheuma, carrying out alkali treatment, washing to be neutral, boiling glue in a water bath, and centrifuging to obtain algal glue; the eucheuma is treated by adopting a microbial fermentation technology, chemical substances are not introduced, the cost is low, and the operation is simple; through the pressurized injection technology combining the reciprocating pump with the air supply system, the bacterial liquid is used for impacting the surface of the eucheuma to form pits, so that various substances can be conveniently separated out, the contact area between the bacterial liquid and the eucheuma is increased, a better fermentation effect is achieved, and the fermentation time is shortened; the damage to a carrageenan network structure and the degradation of a molecular chain in a microbial fermentation process are reduced.

The invention discloses a method for removing fishy smell of meat through ultrasonic-assisted enzymolysis, and belongs to the technical field of meat processing. The method comprises the following steps: putting a meat raw material into clear water, carrying out ultrasonic treatment for 8-15 minutes, then immersing the treated meat raw material into a compound enzyme solution containing papain and lipase, and carrying out enzymolysis for 30-90 minutes; and soaking the tenderized meat with a lactic acid bacteria fermentation broth for 30-40 min. According to the method, ultrasonic waves are combined with an enzymolysis method, so that the content of fishy smell substances (sulfide, aldehyde and the like) is comprehensively reduced by 53.2%-83.4%, and the score of sensory fishy smell is reduced by 72.4%.

The present invention discloses a method for removing fishy smell and improving gel properties of surimi based on the electric field effect and its application, which relates to the technical field of surimi product production. The method comprises the following steps: treating surimi rinsing wastewater with a low-voltage direct current electric field to obtain a rinsing recovery solution; using the rinsing recovery solution to rinse fresh surimi, and introducing nitrogen microbubbles during the rinsing process to fully contact with the surimi; then rinsing with clear water and dehydrating to complete the treatment. By selecting the rinsing recovery solution treated by the electric field and cooperating with the introduction of nitrogen microbubbles, the method of the present invention makes the content of myofibrillar protein and moisture content of the rinsed surimi relatively high, and the fat content and fishy smell substances significantly reduced; the gel strength of the final gel product reaches 493.03 g·cm, meeting the 3A grade surimi standard (gel strength ≥ 400 g·cm), effectively improving the quality, color and flavor of surimi gel; the operation is simple, the efficiency is high, and it is suitable for industrial production.

The minced fillet is used as a raw material to produce the protein jelly food, and the product is rich in high-quality protein and high in nutritional value. A physical fishy smell removing method and a biological fishy smell removing method are combined, so that the fishy smell of the minced fillet is effectively removed. 50-100 parts of pigskin and 100 parts of minced fillet are jointly gelatinized to form binary protein gel, so that on one hand, the gel strength of the prepared product is improved, and meanwhile, the melting point of the product is improved. Besides, a microwave technology (the microwave power is 0.5-20kW and the treatment time is 60-600s) is adopted to combine a thermally induced gelation process and a sterilization process into one, so that microorganisms are effectively killed while the gelation process is realized. The fishy smell-removed minced fillet-pigskin protein jelly food with high gel strength can be obtained, and the food has a soft and elastic texture, a fine taste and extremely high nutritional value of fish meat, can be stored at normal temperature for a long time, can be directly eaten after being unsealed, and can also be shredded, sliced and seasoned for eating.

The invention discloses a processing method for removing fishy smell of duck meat pickled by herbal medicines and seasoned by spiced salt and keeping nutrition, freshness and tenderness, and relates to the technical field of duck meat processing.The processing method comprises the steps that after a whole duck is subjected to bloodletting, defeathering, feather removal, viscera removal, knife scratching and other treatment, tenderization treatment is conducted through a duck meat tenderization agent prepared from bromelain, papain, ficin and the like, and then the duck meat is put into a pot to be processed; boiling herbal raw materials such as amomum tsao-ko, radix angelicae, cinnamon, anise, liquorice, fennel, pepper, clove, lemongrass and rhizoma kaempferiae, mixing the herbal raw materials with spiced salt, syrup and the like to obtain pickling seasoning, airing, and smearing honey water on the surface of duck meat before steaming or baking to remove fishy smell and keep the duck meat nutritional, fresh and tender. According to the processing method, the fishy smell and the peculiar smell of the duck meat can be effectively removed, the lasting fresh fragrance is maintained, the nutrition and the tenderness of the duck meat are kept, and the processing method is simple, conforms to the environment-friendly trend and can be applied on a large scale.

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 provides a fishy smell-free DHA (docosahexaenoic acid) small dropping pill and a preparation method thereof, the fishy smell-free DHA small dropping pill comprises: a capsule skin, the capsule skin is prepared from a gelatin solution comprising gelatin, glycerin and water, the capsule skin presents a frosted appearance, and the gelatin comprises mixed pigskin gelatin and fish skin gelatin; the DHA dropping pill comprises a capsule skin and a content wrapped in the capsule skin, the content comprises grease and N-acetylneuraminic acid, the grease at least comprises DHA algal oil, and the DHA dropping pill prepared by the scheme is not prone to oxidative deterioration under illumination, free of fishy smell and not prone to adhesion under high temperature or high humidity.

The invention relates to a multifunctional ingredient for conditioning meat products, which comprises the following components in terms of 100 kg of raw material meat: 0.2 to 1.2 kg of onion extract, 0.08 to 0.5 kg of garlic extract, 0.008 to 0.8 kg of beet powder, 0.015 to 1.2 kg of cherry powder, 0.008 to 1.2 kg of vinegar powder, 0.08 to 0.8 kg of lemon powder, 50 to 180 g of rice bran extract, 10 to 30 g of mangosteen extract, 30 to 250 g of cinnamon extract, 30 to 120 g of eucommia ulmoides extract and 3 to 20 g of phloretin. 3 to 120g of an enzyme preparation and 0.4 to 120g of bacterial powder. The multifunctional ingredient disclosed by the invention can replace phosphate and / or nitrite, can retain water, prevent corrosion, improve the texture and remove the fishy smell of meat while retaining the characteristic aroma and nutrition of raw meat, has bacteriostatic and antioxidant functions, and can prolong the shelf life of meat products.

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.

The invention relates to the technical field of food processing, in particular to a preparation method of stewed beef in normal juice, which comprises the following steps: slow melting, rolling and massaging, blanching, stewing, sesame freezing, slicing, seasoning soup preparation, bagging, slow cooking at constant temperature and high pressure, cooling, quick freezing, metal detection and warehousing. The quality and taste of the beef are greatly improved, and the beef is ensured to have meat fragrance, is natural and has no fishy smell; the raw materials and the auxiliary materials are quantitatively mixed, sealed, bagged and boiled at constant temperature, fixed time and high pressure, parameters in the whole process are controllable, standardized operation is achieved, and the stability of product quality is guaranteed; the original taste and original color of food are reserved to the maximum extent, nutritional ingredients of the food are reserved, water loss caused by inconsistent fire is reduced, loss of nutritional ingredients of beef in the cooking process is reduced to the maximum extent, the yield is increased, it is guaranteed that cooking results of each time are the same, and the taste of the beef is greatly improved. The quality stability is ensured, the product processing standardization is also realized, and the industrial large-scale production can be realized.

The invention discloses a method for removing the fishy smell of chicken gizzards through multi-bacterium combined fermentation, and belongs to the technical field of poultry byproduct processing. According to the method disclosed by the invention, the chicken gizzards are subjected to fishy smell removal treatment by compounding the saccharomycetes Y4-1 and the bacillus SB. After fishy smell removal treatment, the content of key fishy smell substances including 1-octylene-3-alcohol, octanol, hexanal, nonanal and heptanal is greatly reduced, the total content is reduced from 25.15 mu g / g to 6.02 mu g / g and is reduced by 76.06%, heptanol, geranyl acetone, methyl heptanoate, methyl caprylate, glycerol monooleate, trans-2-decenal, 2-undecenal and other substances are completely removed, and the content of the key fishy smell substances is reduced by 76.06%. Meanwhile, elegant aroma components such as benzaldehyde and phenylacetaldehyde are generated. In conclusion, the saccharomycetes Y4-1 and the bacillus SB are compounded to remove fishy smell, so that the fishy smell substances of the chicken gizzards can be effectively removed, the flavor of the chicken gizzards can be further improved, and the edible value of the chicken gizzards is improved.

The invention belongs to the technical field of feeds, and particularly relates to a biological concentrated feed helpful for removing chicken, duck and pig fishy smell and improving meat quality and fragrance, the biological concentrated feed is prepared from the following components: small molecule peptides, a perilla leaf extract, a clove extract, sodium selenite, zinc sulfate and a carrier; wherein the small molecule peptide is generated by hydrolyzing fish protein. According to the invention, small molecule peptides from fish protein, the perilla leaf extract, the clove extract, the selenium element, new elements and the like are scientifically proportioned innovatively, and all the components act together, so that the fishy smell removal rate can be increased, the meat tenderness can be improved, and the content of meat flavor substances can be increased.

The invention relates to a flavoring agent composition for removing fishy smell of meat products. The flavoring agent composition comprises the following components in percentage by weight: 0.1-1% of a perilla frutescens extract, 0.1-1% of an anise extract, 0.1-1% of a ginger extract, 0.1-1.0% of a cinnamon extract, 0.05-0.5% of a liquorice extract, 1-10% of alcohol, 1-10% of lactic acid, 1-10% of Tween, 10-25% of edible salt and the balance of water. The invention also relates to a seasoned meat product. The seasoned meat product is obtained by seasoning 60-80 parts by weight of raw material meat by using 0.2-1.5 parts by weight of the flavoring agent composition. The invention also relates to a method for preparing the meat product. According to the meat product disclosed by the invention, on the premise that spices and acidic substances are not added, the fishy smell is obviously eliminated, and the flavor and the overall preference degree of the meat product are superior to those of a meat product obtained by using an existing fishy smell removing process.

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 invention belongs to the technical field of pie formulas, and discloses a beef stuffing formula and a preparation process thereof, the beef stuffing formula comprises ingredients, main materials and seasonings, the main materials comprise 67 g of TongLiao yellow cattle meat and 41 g of high-quality wheat flour, the ingredients comprise 13 g of allium fistulosum, allium mongolicum regel, caraway and fennel which are equally divided and 29 g of water, and the seasonings comprise salt, paprika powder, dried ginger powder, pepper powder and soy sauce. According to the meat pie, green Chinese onion, allium mongolicum, coriander and fennel in ingredients are added in the making process, in the meat pie, the fishy smell of meat can be removed, the overall fragrance of the pie can be improved, Tongliao yellow cattle meat is a good source of high-quality protein, and the Tongliao yellow cattle meat also contains various mineral substances such as iron and zinc and nutritional ingredients such as vitamin B family, so that the meat pie is rich in nutrition. According to the method, the pie is delicious and has nutritional value, the pie has rich and mellow meat fragrance, and the natural beef fragrance is fully diffused in the cooking process, so that the pie has rich meat fragrance, the appetite of people is greatly improved, and actual application and operation are facilitated.

The invention belongs to the technical field of aquatic product processing, byproduct high-value utilization and prefabricated vegetable production, and particularly relates to a preparation and reheating method of a sturgeon byproduct prefabricated vegetable. According to the invention, low temperature is combined with multi-frequency ultrasonic treatment, so that fishy smell substances are reduced; the high-pressure secondary fishy smell removal is adopted, and the fishy smell removal auxiliary materials are added again, so that the combination degree of flavor substances of the fishy smell removal auxiliary materials and the sturgeon sausages is enhanced under the high-pressure treatment, the pickling time is shortened, the quality of the sturgeon sausages is not influenced, and finally, the fishy smell of the sturgeon sausages is remarkably improved. Meanwhile, high-pressure secondary deodorization is adopted, so that the deodorization time can be shortened, the sturgeon intestine collagen fibers can be softened, the form can be fixed, and solid storage of the flavor of the sturgeon intestine collagen fibers and treatment of subsequent steps are facilitated. Finally, a reheating process of an air fryer is selected, so that the quality of the sturgeon sausage premade dish is effectively guaranteed, and the texture and flavor of the sturgeon sausage premade dish are both considered; the waste sturgeon sausages are converted into the ready-to-eat premade dish, and sustainable and high-quality development of the industry is facilitated.

To provide a method for determining odor of fish, especially odor deterioration and lipid oxidation degree of tilapia during cold storage.SOLUTION: The method includes the steps of: killing fresh tilapia, slicing, washing, mixing and grinding the fish meat to obtain raw materials; extracting lipids from the raw materials; dividing the obtained lipids and storing them under low-temperature conditions, and after storage, measuring the lipid oxidation degree and lipid metabolic data of tilapia at different refrigeration times using lipid metabolomics technology; constructing an odor-related lipid metabolic network and analyzing the lipid oxidation degree and metabolic data at different refrigeration times based on the lipid metabolic network to obtain metabolic markers corresponding to multiple lipids; screening the obtained metabolic markers to obtain evaluation metabolic markers; and analyzing the oxidation degree and metabolic status of multiple lipids based on the evaluation metabolic markers corresponding to multiple lipids.SELECTED DRAWING: Figure 1

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 provides a kelp fishy smell evaluation and prediction method, which comprises the following four steps: step 1, carrying out HS-SPME-based pretreatment on a kelp sample, which sequentially comprises four processes of extraction, enrichment, concentration and desorption; step 2, collecting GC-MS spectrogram information of different kelp samples; step 3, performing retrieval qualitative and quantitative analysis on components in GC-MS maps of kelp samples in different production areas according to a standard mass spectrogram library (NISTWEILY), extracting common information of sample components from different sources, calculating OAV values of common chemical components, and performing related odor description; and 4, screening key fishy smell substances in the kelp, evaluating and determining the contribution degree of the fishy smell substances of the kelp by adopting principal component analysis and entropy weight analysis, and constructing a prediction model based on a random forest machine learning algorithm. Therefore, the method has the advantages that volatile flavor substances of the kelp in different regions are deeply analyzed, qualitative and quantitative analysis on the substances is realized, and the characteristic fishy smell components in the kelp are successfully identified.

The method comprises the following steps: (1) removing shells and heads of penaeus vannamei boone, mincing the penaeus vannamei boone to obtain minced penaeus vannamei boone, adding beta-cyclodextrin into the minced penaeus vannamei boone according to a mass ratio of 8-10%, and fully and uniformly mixing the added beta-cyclodextrin with the minced penaeus vannamei boone; and (2) inoculating 10 < 6 >-10 < 8 > CFU / g of pineapple endophyte cactus hansenula polymorpha screened in a laboratory according to a mass ratio of 6-8%, fully and uniformly mixing with the shrimp meat paste, and standing at 28-32 DEG C for 80-85 minutes to obtain the deodorized shrimp meat. According to the process, fishy smell substances in the shrimp meat are effectively removed, and compared with other single fishy smell removal processes, the fishy smell removal process has the advantages that the main fishy smell substance trimethylamine in the shrimp meat is remarkably reduced, meanwhile, the content of free amino acid in the shrimp meat is remarkably increased, and the cooking loss rate of the shrimp meat is reduced. Finally, a high-quality shrimp meat product with good flavor and texture characteristics and significantly reduced fishy smell is obtained, and the method is suitable for the fields of deep processing of aquatic products and development of functional foods.

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 relates to the technical field of infant meat paste processing, in particular to infant meat paste without fishy smell and a processing method of the infant meat paste. The meat paste is prepared by the method. The method comprises the following steps: dicing meat, and adding lemonade for soaking; then, sequentially blanching, chopping and grinding to prepare meat paste; mixing vegetable soup with the minced meat, and performing first cooking to obtain first slurry; performing second blending and cooking to obtain second slurry; degassing the second slurry; and sequentially filling, sterilizing and packaging the degassed second pulp to obtain the fishy smell removed infant meat paste product. The fishy smell of the meat paste can be reduced and the taste of the meat paste can be improved under the condition that salt, sugar and other spice seasonings are not added.

The invention discloses a dried pet food based on minced cod meat and a preparation method thereof.According to the preparation method, the minced cod meat can be used for processing, efficient utilization of the minced cod meat is achieved, and meanwhile the problems of loose texture and fishy smell residues caused by direct drying of the minced cod meat are solved; the chewiness and palatability of the pet food are improved, and the problems of protein denaturation and nutrition loss caused by high-temperature dehydration are also avoided.