219 results about "Fishy odor" patented technology

The invention discloses a method for producing a non-fishy smell collagen membrane by fish processing leftovers, such as fishbone, fish skin, fish scale, fish muscle and the like. The technical process comprises the following steps: removing non collagen, degreasing, removing fishy odor and deashing, stirring and the like to the fish processing leftovers, such as the fishbone, the fishskin, the fish scale, the fish muscle and the like; adding plasticizer in the collagen acquired by hot water extraction and centrifugal separation, stirring, defoaming, drying and the like to prepare the collagen membrane. The invention utilizes fish processing leftovers as main raw materials, and develops a new way for the comprehensive utilization and the product development of the fish processing leftovers; the prepared collagen membrane has good mechanical strength and transparency and no fishy odor, can replace parts of plastic packaging films, can be eaten together with the packaged food, and has good effects on reducing the waste emission of aquatic product processing enterprises, reducing the use of the plastic packaging film in food, and protecting the environment.

The invention discloses a tea-flavored soybean paste, which is a new sauce-making technology and product variety created on the basis of the existing sauce production technology. Since tea leaves are added to the raw materials of this product, the problem of beany smell commonly existing in existing sauce products is solved, and the nutritional content of the product is improved. The product of the invention has strong fragrance, combines sauce fragrance and tea fragrance into one, has unique taste, and is an excellent condiment. It has the characteristics of salty and sweet, fragrant but not greasy, spicy but not dry, and delicious. It is not only suitable for people to eat in families, restaurants and canteens, but also suitable for people to eat when they travel and eat. It not only improves the quality of people's diet, but also enriches the dining table culture all over the world.

A method of producing flavored deodorized kelp by lactic fermentation relates to the technique of producing flavoring kelp and includes preprocessing, slicing, boiling, flavoring, pickling, packaging and disinfecting. The method is characterized in that inoculated fermentation is carried out after the boiling procedure; shredded (knotted) kelp which is boiled is added in a container with water, freeze-dried powder of inoculated plant lactobacilli is solved and mixed well with the raw materials which are cooled, and CFU (colony forming units) of freeze-dried powder of inoculated plant lactobacilli is larger than or equal to 1X108cfu/g, inoculation amount weighs 0.5%-3% of the shredded (knotted) kelp and water in the container, and sealed fermentation is carried out for 90 minutes to 180 minutes at the temperature of from 32 DEG C to 40 DEG C; the secondary boiling is carried after the inoculated fermentation procedure which is stopped; the boiling temperature ranges from 90 DEG C to 100 DEG C, and the boiling time ranges from 5 minutes to 10 minutes; and the flavoring, pickling, packaging and disinfecting procedures are performed. The method has the advantages that artificial inoculation of lactobacillus plantarum is used for fermenting the kelp, fishy odor is removed effectively, lactic acid is generated by lactic fermentation, pH value is lowered, and kelp tissues are softened.

The invention discloses a feed special for a low-fat meat duck without antibiotic and fishy smell, which consists of the following components by weight percentage: 10-25 of lactobacillus fermented material and 75-90 of main material, wherein the lactobacillus fermented material consists of the following raw materials: cotton dregs, rapeseed dregs, bran, peanut meal, maize and lactobacillus fermented liquid; and the main material consists of the following raw materials: bean dregs, maize protein powder, orexin and growth promotion agents, de-fishy agents, stone dust, calcium hydrophosphate, trace elements and maize flour. 10-25 percent of the obtained lactobacillus fermented material is taken according to the percentage of the total weight of the feed for bagging, and 75-90 percent of the obtained main material is taken according to the percentage of the total weight of the feed for packing after bagging, thus the feed special for the meat duck is prepared. The duck fed by the feed which is prepared by uniformly mixing the lactobacillus fermented material and the main material has pork type meat quality, abundant muscles, less fat and high protein content, is inspected to have no chloromycetin, terramycin, aureomycin and sulfanilamide medicaments by the national meat product supervision and inspection center and completely reaches a non-antibiotic standard and meets the requirement of food security of the European Union.

The invention relates to a daily environment-friendly cleaning agent, and in particular relates to a micro-nano shell powder fruit-vegetable cleaning agent and a preparation method thereof. The micro-nano shell powder fruit-vegetable cleaning agent is suitable for the cleaning of vegetables, fruits, rice, eggs, meat, and aquatic products. The micro-nano shell powder fruit-vegetable cleaning agent is prepared from the following raw materials in parts by weight: micro-nano shell powder, citric acid accounting for 0.7%-7% of the mass percent of the micro-nano shell powder, sodium metasilicate and sodium citrate, the fruit-vegetable cleaning agent based on the shell powder is prepared. Through specific acid-base treatment, high-temperature catalysis and ultrafine grinding on the shell, the shell presents uniform holes while the specific area is increased, the holes have good adsorption performance for the dirt, paraffin, dirt grease and partial microorganism on the surfaces of the fruits-vegetables; at the same time, the alkaline of the activated shell is enhanced so as to present strong sterilizing ability; therefore, the product has effects of adsorbing dirt, pesticide and grease, sterilizing and preserving, and can achieve the effects of removing fishy odor and eliminating odor.

The invention relates to an instant shrimp product and a production technology thereof, and belongs to the field of the deep processing of aquatic products. The method comprises the following steps: cleaning fresh shrimps, preboiling for fishy odor removal, removing shrimp feelers, removing the fishy odor again for the second time, seasoning, predrying with hot wind, and carrying out vacuum low-temperature microwave drying to obtain the instant shrimp product having a crisp mouthfeel, a pure taste, a plump profile and an extremely good nutritional valve. The method has the advantages of furthest reservation of the nutrition and the flavor of the fresh shrimps, high class of the product, advanced technology, easy operation, low cost, and no addition of any crispy agents or antiseptics in the processing process, provides a new product form for the deep processing of shrimps in China, and improves the added values of the shrimps.

The invention discloses a manufacturing technology of a flavored squid fillet and solves problems that a squid fillet in the prior art is thick in fishy smell, hard in texture and poor in mouthfeel. The manufacturing technology mainly includes following steps: (1) a pre-processing of raw materials; (2) a tenderization process; (3) a blanching process for removing fishy smell; (4) a crisp-enhancing process; (5) a flavoring process; and (6) a drying process. According to the invention, an overall optimization and improvement of the processing technology of the flavored squid fillet is carried out, and optimizations and improvements of a fishy-smell-removing liquid formula, a tenderizing liquid formula, a flavoring formula and the drying process in the processing technology are especially carried out. In addition, the blanching process and the crisp-enhancing process are added to the processing technology. The squid fillet is soft and tender in mouthfeel, is easy to chew, is good in mouthfeel and is good in taste.

The invention relates to a method for preparing a venison liver peanut butter, pertaining to meat processing technology field, which solves the technological problems of heavy fishy odor, harder meat and plain savor, which severely influence the venison liver products. In the method for preparing the venison liver peanut butter, fishy-odor-removal and heating are carried out for flavoring, sugar, salt, wine and peanut oil and so on to remove the fishy favor odor of the venison liver; the venison liver powder and peanut butter are fully mixed and processed to obtain the easy stored venison liver peanut butter with rich nutrients and delicious taste. The products of the method for preparing a venison liver peanut butter are characterized by catchup shape, dark red color, spicy-hot taste, moderate sweetness, easy solubility and unforgettable aftertaste; besides, the products have the functions of supplementing the liver and nourishing the blood, improving eyesight and reducing fever, and strengthening the spleen and the stomach, and moistening the lung and suppressing coughing.

The invention discloses a freshness and scent enhancing method for goat and fish bone combined soup stock, which includes the steps of smell removing of raw materials, precooking, hot-pressing temperature-variable extraction, standing deslagging, scent generation thermal reaction, seasoning, homogenizing and emulsification, sterilization, filling and the like, and has the key points that precooking and frying pretreatment are performed before the bone extraction of raw materials to reduce fishy smell and peculiar smell of the soup stock; high temperature and low temperature are combined for temperature-variable extraction to enhance the content of nutritional ingredients and flavor materials in the soup stock and avoid quality damage caused by thermal treatment; thermal reaction is performed after vacuum concentration of the combined soup stock, so that the scent and freshness are improved; the freshness and scent enhancing method for the combined soup stock enables the soup stock to have satisfactory and strong sent, and solves the problems that soup stock with simple bone raw material is not rich in nutritional ingredients, is simple in flavor materials, poor in freshness and scent, and has strong peculiar smell, and the like.

The invention discloses a decolorizing column, which is filled with an activated silica gel, a mixture of diatomaceous earth 545 and activated carbon, a mixture of the diatomaceous earth 545 and sucrose, and the activated silica gel respectively from the bottom of the column to the top of the column, wherein the mass ratio of the four filling materials is 0.5-2:0.5-1.5:0.5-1.5:0.5-2. The invention also discloses a preparation method of the decolorizing column and a method for performing normal temperature decolorization on DHA grease by employing the decolorizing column. The decolorization process of the method is performed at normal temperature; bleached oil is nearly colorless, and the oxidation value, the acid value and fishy odors of the bleached oil are obviously reduced; the temperature and the time for a subsequent deodorization process are reduced; the transformation of polyunsaturated fatty acid to trans-fatty acid at a high temperature is avoided; the energy consumption is saved; the loss of the DHA grease is less, and the fatty acid composition is not changed obviously; and an oil sample is clear and has great fluidity. Therefore, the method can improve the quality of the DHA grease.

The invention discloses a processing technology of ready-to-eat seaweed slices and solves problems of poor color and mouthfeel, thick fishy smell and serious nutrient loss during a processing technology of ready-to-eat seaweed slices in the prior art. The processing technology mainly includes following steps: (1) slicing; (2) green protecting; (3) fishy smell removing; (4) color fixing; (5) astringency removing; (6) soaking and flavoring; and (7) drying. The method is simple in processes. Nutrition in the seaweed is ensured not to be destroyed during the processing method. Seaweed processed by the method is free of obvious fishy and astringent smell, is fresh green in color and is crisp and tender in mouthfeel. Additional value of the seaweed can be greatly improved.

The invention discloses a treatment method for applying urban reclaimed water to landscape water. The method mainly comprises the following steps of: building an ecological precipitation pond and a facultative anaerobic deep water pond, constructing an ecological aeration dam, and building a submerged plant purification pond, an aquatic plant purification pond, and an artificial wetland buffer zone; and allowing the urban reclaimed water to sequentially flow through the ecological precipitation pond, the facultative anaerobic deep water pond, the ecological aeration dam, the submerged plant purification pond, the aquatic plant purification pond and the artificial wetland buffer zone to obtain the treated water which is used as the landscape water. According to the urban reclaimed water which is treated by the method, the transparency is more than 0.5m, and dissolved oxygen is more than 2mg/L, and floater and fishy odor are avoided; and the landscape water completely meets the B and C-class water-quality standard of the landscape and entertainment water which is allowed to be contacted.

The invention relates to fishy smell-eliminated and controlled spirulina, and is characterized in that: first, vacuum heating treatment of spirulina powder is performed, then pressurizing and heating treatment of the spirulina powder is performed, and finally, the spirulina powder is returned to the normal temperature and pressure; according to the invention, the fishy smell of the spirulina powder is well eliminated, after the deodorized spirulina powder is placed a certain period of time, the fishy smell does not change and repeat; in addition, in the conditions of control of fishy smell elimination and control temperature, time and pressure, the spirulina powder with different degrees of the fishy smell can be obtained, the fishy smell can be controlled and stabilized at the desired level to meet the needs of utilization of the fishy smell in the processing of the spirulina powder, and deeply processed spirulina food with different tastes and flavors can be obtained.

The invention discloses a fishy flavor agent for a feed and a preparation method of the fishy flavor agent. The fishy flavor agent contains the following perfume materials in percentage by weight: 0.5-2% of glycine betaine, 1-3% of trimethylamine, 0.1-2% of 2-methyl-3-sulfydrylfuran, 0.1-1% of pyrrolidine, 0.1-1% of piperidine, 0.1-2% of phenylethylamine, 0.01-1% of 2-acetylpyridine, 0.1-1% of furanone, 1-3% of ethyl maltol, 1-3% of 2-acetylpyrazine, 1-3% of 2,3,5-trimethylpyrazine, 0.01-2% of 3-methylthiopropanal, 30-70% of fishy smell reactants and 10-60% of glycerol triacetate. The fishy flavor agent is prepared by carrying out enzymolysis on animal wastes, then adding reducing sugars to carry out Maillard reaction, and then, adding artificial synthetic essence to blend. The fishy flavor agent has the advantages that the animal wastes are reasonably utilized, the preparation process is simple, and the product is strong in fragrance, stable and easy to store.

Fish meat stuffing and food with the stuffing are provided. The fish meat stuffing is prepared from fresh-water fish meat, refined salt, lard oil, fish soup, celery, shiitake, ginger, welsh onion pricklyash peel oil and chicken essence through a conventional method. The food with the stuffing adopts the fish meat stuffing, and can be steamed stuffed buns, dumplings, wontons and pies. Through reasonable component matching, the fishy smell of the fresh-water fish meat is removed, nutrition composition of the fresh-water fish meat is fully utilized, and the reasonably matched fish meat stuffing and the food with the stuffing are provided. The fish meat stuffing is fresh, fragrant, good in taste and rich in nutrition and has functions of enhancing body constitution, boosting immunity, delaying senescence and the like after long-term eating.

The invention discloses a process of detecting mutation allelomorph of egg fishy odor and an agent case, which can be applied in screening the property of a chicken which lays egg with fishy odor. Chickens whether carry mutation allelomorph of egg fishy odor can be accurately and high effectively differentiated through using the process or the agent case of the invention, thereby solving the problem of egg fishy odor in practical production, greatly reducing the cost of molecule breeding, being beneficial for widespread choosing feed raw material, reducing feed costs and increasing economic benefits. The detecting process or the agent case which are provided by the invention has simple operation, low cost, short detecting time and high accuracy, which can realize automatic detection, and will plays great role in chicken breeding.

The invention discloses a preparation method of fish collagen, which comprises the following steps: pretreating fish skin as a raw material, adding pretreated fish skin into a shearing device, adding a solvent, performing extraction by a high-shear dispersion and emulsification method, performing filtration to obtain a fish collagen extract, and performing concentration and drying to obtain a fish collagen product. The key of preparation method is to use the high-shear dispersion and emulsification method, and the obtained fish collagen product has good water solubility and no fishy smell and can be widely applied to the industries of medicines, health-care products, foodstuff, cosmetics and the like.

The invention belongs to the field of food processing, and in particular relates to a fishy smell removing process for conditioned duck meat. The process adopts cooking wine, edible organic acid, ginger, onion, Chinese prickly ash and other materials as a blocker, and duck meat is processed by the blocker through a special process, so that the strong fishy smell in butchering and processing of ducks is solved, the bottleneck in production and sale of conditioned duck meat is eliminated, the consumers and sales range of products are enlarged, the output and sales volume of duck meat products are increased, and meanwhile the development of related industries of ducks can be greatly promoted.

The present invention relates to a preparation method of fish milk. Said preparation method includes the following steps: pretreating fresh fish, making enzymolysis to obtain fish protein hydrolyzate, removing fishy-bitter smell at twice, adding flavouring material, homogenizing, packaging and sterilizing to obtain the invented fish milk with fish delicate flavour and frementation fragrance. Its technical key lies in that making the fish protein hydrolyzate undergo the process of removing fishy-bitter smell at twice. Said invention provides the detailed and concrete steps of said process and points for attention.

The invention relates to a method for preparing spirulina protein isolate, and belongs to the technical field of food science and engineering. The method is characterized by comprising the following steps of: (1) preparing a spirulina cell disrupted, decolorized, deodorized and degreased material; (2) extracting protein by using dilute solution of salt and centrifuging; (3) adjusting the pH untilthe solution is acidic in a gradient and sectional way, performing acid precipitation to obtain the protein, and adjusting the pH until the solution is neutral; and (4) performing ultra-high temperature short-time sterilization and spray drying. The spirulina protein isolate produced by the method has the advantages of light color, light fishy odor, high protein content, high dissolubility and easiness of digestion, and can be used as a high-quality full-value protein nutritional supplement or additive.

The invention discloses a method for preparing a functional minced small yellow croaker product by utilizing mixed-bacterium fermentation. The method comprises the main steps: monascus and lactobacillus are added to minced small yellow croakers which are cut and mixed, and the functional minced small yellow croaker product is prepared through joint fermentation. The functional minced small yellow croaker product prepared through joint fermentation of the monascus and the lactobacillus has a good flavor and gel properties, and the problems of heavy fishy smell, poor flavor and the like of an existing small minced yellow croaker product are solved. Food microorganisms applicable during fish product processing can be extended, a novel minced fish product is also developed, and the technological level of aquatic product processing and added value of the product can be increased.

The present invention discloses a fishy smell removing agent for yellow croakers. The fishy smell removing agent is composed of the following raw materials in weight percentages: 22-50% of a yeast extract, 1-22% of a heartleaf houttuynia herb extract, 11-22% of a fresh ginger extract and 17-22% of edible salt. The fishy smell removing agent for the yellow croakers is prepare from the yeast extract, heartleaf houttuynia herb extract, fresh ginger extract and edible salt as the raw materials. These raw materials are natural and safe, free of chemical additives and combined in a specific ratio, enable the fishy smell removing agent for the yellow croakers to have a good fishy smell removing effect, can remove fishy smell of the yellow croakers and at the same time maintain the aroma of the yellow croakers and increase delicious taste and mellow feeling of fish fleshes. The fishy smell removing agent for the yellow croakers is mild in use conditions and can conduct the fishy smell removingtreatment at room temperature; fishy smell removing liquid and minced yellow croakers cannot be separated after the fishy smell removing treatment. Steps are simple and controllable, do not cause thenutrient loss in the minced yellow croakers, and can retain the delicious taste of the yellow croakers to the utmost extent.

The invention discloses a preparation method of low-fishy-smell fish glutin. The method is characterized by comprising the following steps: thoroughly cleaning silver carp scales, intermittently mashing the processed fish for 3min by using a tissue masher, and cleaning the smashed fish flesh with clear water; carrying out decalcification for 1h according to a mass ratio of the fish scale to the 0.5 M of acetic acid solution of 20: 1-10: 1, cleaning the decalcified fish scales with running water, removing generated calcium acetate and residual acetic acid, adding distilled water, and adjustingthe pH to 6.0 to 10.0; adding polysaccharide gum accounting for 1 to 5% of the mass of the fish scale-water mixture, controlling the ultrasonic power to be 100 to 250w and the temperature to be 60 to80 DEG C, and carrying out treatment for 1 to 5h; and then filtering an extracting solution with a 200-mesh gauze, intercepting the extracting solution with a 200-50kDa filter membrane, taking a filtrate, and then freezing and drying the filtrate or drying the filtrate by spraying to obtain low-fishy-smell fish glutin. The method has advantages of high foamability and good emulsifying property.