5 results about "Prepared fish" patented technology

The invention provides high-foamability fish protein glue and a preparation method thereof. The method comprises the following steps: S1, preparing a fish protein glue solution; s2, dissolving Arabic gum in the fish protein glue solution obtained in the step S1; s3, adjusting the pH value of the solution obtained in the step S2, and adding an enzyme for enzymolysis; s4, performing enzyme deactivation on the materials subjected to enzymolysis, and adjusting the pH value again after enzyme deactivation; and S5, freezing the material obtained in the step S4 at low temperature, and freeze-drying to obtain the high-foamability fish protein glue. The preparation process is simple, no pollution is generated in the treatment process, and the fish protein glue has the advantages of being green and environmentally friendly, the foamability of the prepared fish protein glue reaches up to 158.89%, and the foamability stability reaches up to 55.40%.

The application discloses a method for preparing high-stable PUFA fish oil from rainbow trout viscera by a solubilization pretreatment assisted biological enzymatic hydrolysis technology, which comprises the following steps: placing frozen rainbow trout viscera after low-temperature thawing in 0.1% sodium bicarbonate aqueous solution for incubation, instantaneously cooling the mixture of the viscera and the solution for 5 min, and homogenizing the frozen tissue sample by using a tissue homogenizer; oscillating the homogenized viscera liquid in a warm water bath, adding protease for biological enzymatic hydrolysis, and low-temperature centrifuging the enzymatic hydrolysate; taking fish oil after centrifugation; placing the obtained fish oil in a special glass bottle, sealing the glass bottle after flushing in nitrogen, and storing the glass bottle in dark. The yield of the prepared fish oil is up to 90% or more, the color is bright yellow or light yellow, the fish oil is clear and transparent, has no obvious fishy smell and fish oil rancidity, and contains rich polyunsaturated fatty acids (>40%), which is obviously higher than that of commercially available fish oil; the acid value is low, the free fatty acid content is lower than 0.1%, the oxidation induction time is long, and the fish oil has good oxidation stability.

The application discloses a preparation and flavor keeping method of pre-prepared barbecue spring fish, and belongs to the technical field of pre-prepared fish food processing. The method is to marinate the pre-processed spring fish by using a marinating soy sauce composition, brush edible oil and barbecue sauce on the surface of the spring fish in sequence after marinating, and then perform barbecue; cool the barbecue spring fish to room temperature, package and freeze; before eating, remove the frozen pre-prepared spring fish, brush edible oil without thawing, and then directly perform reheating treatment by using an oven. The method can maximize the texture characteristics such as chewiness and elasticity of the freshly prepared barbecue spring fish. Meanwhile, the loss of water and flavor substances in the reheating process can be reduced, and the characteristics of the freshly prepared product can be maximally reserved.

The present application relates to the technical field of food processing, and particularly relates to a preparation method and application of fish skin collagen peptide, and a collagen-absorbable jelly and a preparation method thereof.The present application provides a preparation method of fish skin collagen peptide, and the method comprises the following steps: firstly, mixing freeze-dried fish skin and phosphate buffer solution, boiling and then enzymolysis; then, centrifuging the enzymolysis product, taking the supernatant for drying, and obtaining fish skin collagen peptide; the prepared fish skin collagen peptide can be used in the preparation of an anti-anxiety product.The present application also utilizes a composite gel, metal ions, citric acid and fish skin collagen peptide to be compounded to obtain a collagen-absorbable jelly which has certain elasticity, adhesiveness, chewiness, good water retention and sensory evaluation.

The application discloses fish feed containing traditional Chinese medicine fermentation and a preparation method thereof. The method comprises the following steps: (1) crushing soybean powder, secondary powder and corn straw powder and sieving to obtain conventional fish feed; (2) sieving vitamin premix and mineral premix and uniformly mixing; (3) adding traditional Chinese medicine fermentation to the mixture obtained in the step (2); (4) uniformly mixing the mixture in the step (3) and the conventional fish feed in the step (1) according to a formula proportion; (5) adding fish oil to the mixture in the step (4); (6) adding water to the mixture in the step (5), granulating and drying. The application adopts a combined synergistic treatment method of enzymolysis and fermentation to replace the previous decoction and extraction method for the traditional Chinese medicine components, effectively improves the content of active components such as curcumin, free anthraquinone and ginsenoside in the feed particles, reduces the production cost and energy consumption, and the prepared fish feed particles have better quality stability. Meanwhile, the fish feed has better effects in improving the growth and immunity of fishes.