51 results about "Fishy odor" patented technology

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 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 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.

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.

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 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 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 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.

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 invention discloses a complex microbial inoculant for camel milk fermentation and application of the complex microbial inoculant. The complex microbial inoculant is prepared from the following strains in parts by weight: 1 to 10 parts of lactobacillus plantarum KC28, 20 to 50 parts of leuconostoc mesenteroides SHU1396, 0.1 to 0.5 part of lactobacillus acidophilus DSM9126, 1 to 10 parts of lactobacillus helveticus R0052 and 10 to 20 parts of kluyveromyces marxianus D53749. According to the complex microbial inoculant for camel milk fermentation, through selection of various strains, camel milk fermentation can be rapidly achieved, the fermentation time is short, and the fermented camel milk after fermentation is pure in taste, sour, light in sweet taste, heavy in milk flavor, free of mutton smell and fishy smell and excellent in flavor and taste.

The present invention relates to the field of food fermentation technology, and specifically to a method for removing the fishy smell of Eucheuma. The method comprises pre-treating Eucheuma; mixing the pre-treated Eucheuma with a Lactobacillus plantarum liquid and placing the mixture in a fermentation tank for fermentation; the fermentation tank comprises a reciprocating pump and an air supply system; after the fermentation is completed, removing the bacterial liquid, cleaning the Eucheuma and draining the water to obtain the algal body of the Eucheuma; after the fermentation is completed, the Eucheuma is cleaned, subjected to an alkali treatment, washed to neutrality, boiled in a water bath, and centrifuged to obtain the algal gel; the present invention processes the Eucheuma by adopting microbial fermentation technology, does not introduce chemical substances, has low cost, and is simple to operate; the bacterial liquid is used to impact the surface of the Eucheuma by using a reciprocating pump combined with a pressurized injection technology of the air supply system to form pits, thereby facilitating the precipitation of various substances, increasing the contact area between the bacterial liquid and the Eucheuma, achieving a better fermentation effect, shortening the fermentation time, and reducing the damage to the carrageenan network structure and the degradation of the molecular chain during the microbial fermentation process.

The invention belongs to the technical field of food processing, and particularly relates to a method for solving the problems of holes and fishy smell of egg-based yoghourt and application of the method. Preparing whole egg liquid; adding a plant polysaccharide additive, a carbon source and inorganic salt into the whole egg liquid, uniformly stirring, adjusting the pH value to 4.5-7.0, sterilizing, and homogenizing to obtain a substrate to be fermented; the method comprises the following steps: inoculating fermentation microorganisms into a to-be-fermented substrate at 35-45 DEG C, fermenting for 2-20 hours, and stopping fermentation when the pH value is 3.8-4.8; and cooling the fermented substrate to below 10 DEG C, and carrying out after-ripening at 4 DEG C for 1-5 days, thereby obtaining the product. According to the method disclosed by the invention, the problems of pores and fishy smell of the egg-based yoghourt can be effectively solved through the co-coagulation effect of a polysaccharide-protein complex system, and the obtained egg-based yoghourt product is free of pores, fine and smooth in mouth feel and free of fishy smell, not only has rich yoghourt flavor, but also has unique flavor of natural plants, and can be applied to processing of the egg-based yoghourt.

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 invention belongs to the technical field of aquatic food products, and particularly relates to a quality-improving swim bladder cleaning process which comprises the following steps: S1, selecting complete fresh swim bladders without lesion, tearing off surface fat layers, and flushing away surface blood and mucus with clear water; s2, soaking the swim bladder treated in the step S1 in a first cleaning solution for 1 time, wherein the temperature of the first cleaning solution in the soaking process is controlled within the range of the temperature 1; s3, soaking the swim bladder treated in the step S2 in a second cleaning solution for a time 2, wherein the temperature of the second cleaning solution in the soaking process is controlled within the range of the temperature 2; s4, the swim bladders treated in the step S3 are washed with clear water until the pH of washing liquid is 6.0-7.0, water is drained, and dried fish maw is obtained.The washing technology can efficiently wash impurities on the surfaces of the swim bladders, and the phenomena of dark color, fishy smell, oil rancidity and the like caused by extravasated blood and grease oxidation are inhibited.