10 results about "Spanish mackerel" patented technology

The invention discloses a preparation method of low-salt minced spanish mackerel gel based on egg white protein, and belongs to the field of food processing. The preparation method comprises the following steps: S1, blending spanish mackerel to obtain minced spanish mackerel meat; s2, adding salt into the minced spanish mackerel meat, and blending to obtain low-salt minced spanish mackerel meat; s3, egg white protein is added into the low-salt minced spanish mackerel for blending, and low-salt egg white protein-minced spanish mackerel is obtained; and S4, performing two-stage heating on the low-salt egg white protein-minced spanish mackerel fillet to obtain the low-salt minced spanish mackerel fillet gel. According to the preparation method disclosed by the invention, the egg white protein is used for replacing spanish mackerel protein, so that the texture property of the low-salt minced spanish mackerel gel is improved, the indexes such as gel strength, water binding capacity and cooking loss of the low-salt minced spanish mackerel gel are ideal, and the network structure is more uniform and compact.

The invention provides a method for preserving mackerel with combination of ozone water and a compound preservative and application of the mackerel, the method comprises the following steps: after baking fish blocks, soaking the fish blocks with ozone water for sterilization, and in the storage process, plating ice glaze on the surfaces of the fish blocks with the compound preservative, the compound preservative comprises 0.1-1% of trehalose, 0.05-0.35% of tea polyphenol and 0.05-0.35% of vitamin E. The invention also provides a method for preserving mackerel with combination of ozone water and the compound preservative. According to the method, ozone water is adopted for cold sterilization of the surfaces of the cooked mackerel blocks, microorganisms in the mackerel meat processing process can be widely and efficiently killed, water loss and lipid oxidation of the mackerel blocks in the storage process can be obviously inhibited by using the compound preservative for ice glazing treatment and conditioning of the mackerel blocks, the number of microorganisms in the mackerel blocks is reduced, and the quality of the mackerel meat is improved. The storage period and shelf life of the product are prolonged.

The invention discloses a preparation method of mackerel dried fish floss, and belongs to the field of food processing. The preparation method comprises the following steps: (1) pretreating raw material fish: unfreezing refrigerated mackerel, repeatedly cleaning after unfreezing, removing heads and tails, taking out internal organs, and taking fish meat on the back; (2) removing fishy smell: removing fishy smell by using a beta-cyclodextrine aqueous solution; (3) carrying out enzymolysis, namely adding protease and the treated fish meat into water at 50 DEG C, and carrying out enzymolysis treatment; (4) steaming: putting the fish meat into a boiling pot for steaming; (5) removing skin and bone spurs; (6) tearing the fish meat along fibers; (7) stir-frying into floss: stir-frying the fish meat in a pot, and adding seasonings; (8) cooling; and (9) packaging. The mackerel dried fish floss disclosed by the invention is simple in preparation method, rich in nutrient substances such as protein, vitamins and mineral substances, fluffy in finished product, golden in color and suitable for people of all ages; and after protease is used, fishy smell is reduced, and meat fragrance is added.

The utility model relates to the technical field of cutting machines, and discloses a frozen spanish mackerel cutting machine which comprises two connecting plates, a conveying belt is arranged between the connecting plates, bearing plates which are evenly distributed are arranged at the top of the conveying belt, and a rotating rod penetrates through one side of each bearing plate and is fixedly connected with the same. One end of the outer ring of each rotating rod is rotationally connected with fixing blocks which are uniformly distributed, the fixing blocks penetrate through the bearing plate and are in sliding connection with the bearing plate, one end of each fixing block is provided with a needle head, the outer ring of each rotating rod is sleeved with torsional springs which are uniformly distributed, one end of each torsional spring is in contact with the corresponding fixing block, and the other end of each torsional spring is in contact with the bearing plate. According to the fish cutting device, the movement of a fish body in the cutting process can be effectively prevented through the linkage among the inserting groove, the connecting rod, the first spring, the limiting rod, the scraping plate, the rotating rod, the fixing block, the torsional spring and the needle head, so that the cutting accuracy and uniformity are improved, and the consistent cutting effect of each section of fish meat is ensured.

The application provides a breeding method of blue dot jack mackerel, which is screening molecular markers linked to growth traits by analyzing microsatellite primer amplification products of a fast growth group and a slow growth group of the blue dot jack mackerel, and screening parents for genetic breeding of the blue dot jack mackerel by using the screened molecular markers. The application obtains microsatellite markers linked to growth traits of the blue dot jack mackerel by analyzing amplification products of different growth traits of the blue dot jack mackerel, and the microsatellite markers can be used to screen blue dot jack mackerel individuals with better growth potential, thereby providing effective molecular markers for genetic breeding operation of the blue dot jack mackerel.

The invention provides an artificial breeding method for mackerel squalane fry, namely, on the basis of screening molecular markers related to vibrio resistance characters of squalane squalane, the artificial breeding method for the mackerel squalane fry is established, and the squalane squalane fry with vibrio resistance is cultivated. According to the SNP site molecular marker linked with the blue-point Chimaera anti-vibrio disease character, the SNP site molecular marker is located at the 130 site of the sequence SEQ ID NO: 1, and the basic group of the SNP site molecular marker is C / T. The molecular marker related to the vibrio resistance character of Chimaera blue-dot is obtained through screening and is used for screening disease-resistant parents, so that the disease-resistant genetic breeding speed of Chimaera blue-dot is increased, and the breeding efficiency and the breeding survival rate of disease-resistant strains are improved.

The invention provides mackerel high-calcium fish bone freeze-dried powder as well as a preparation method and application thereof. Mackerel fish bones are treated step by step through compound protease enzymolysis and plant lactobacillus fermentation, the mackerel fish bones are crushed and then subjected to enzymolysis with compound enzyme of alkaline protease and neutral protease, enzyme deactivation and filtration are performed, and mackerel enzymolysis filtrate is obtained; and fermenting the fishbone by adopting plant lactic acid bacteria, and freeze-drying to obtain the mackerel high-calcium fishbone freeze-dried powder. The fish bone freeze-dried powder prepared by the method provided by the invention is high in calcium ion content and rich in flavor amino acid, the utilization rate of protein is improved, and meanwhile, the fishy smell removal effect is achieved.

The application discloses a nondestructive detection method for biological amine of Spanish mackerel based on Raman spectrum technology, and belongs to the technical field of food nondestructive detection. ‑1 The method first cuts fresh Spanish mackerel into pieces and refrigerates the pieces for different lengths of time to prepare different freshness samples, collects Raman spectra of the samples in the range of 400-2000 cm ‑1 under 532nm laser light, simultaneously determines the histamine, putrescine and cadaverine content in the samples by HPLC, carries out principal component analysis on the spectrum baseline correction and normalization, realizes accurate classification of the freshness of Spanish mackerel by combining LDA, SVM and RF machine learning models, the accuracy of the SVM model reaches 100%, the spectrum characteristic variables are screened by CARS, PLSR and SVR regression models are established, and accurate quantification of the three core biological amine is realized, and the prediction correlation coefficients are all higher than 0.9. The application is nondestructive, rapid and convenient to operate, improves the early warning sensitivity of Spanish mackerel corruption, can effectively avoid the risk of excessive histamine, and also provides technical reference for biological amine detection of similar marine products.

The invention discloses a preparation method and application of a curcumin-loaded spanish mackerel protein / pectin Pickering emulsion, and belongs to the field of functional foods. The spanish mackerel protein is extracted through an alkali extraction and acid precipitation method, the spanish mackerel protein and pectin are used as emulsifiers of the high-internal-phase Pickering emulsion, and the high-internal-phase Pickering emulsion is prepared from compounds in different proportions. The storage stability and the thermal stability of the high internal phase emulsion are improved; after oral administration, curcumin can be effectively prevented from being degraded by gastric acid, and the bioavailability of curcumin is improved. In addition, the emulsion also shows good antioxidant activity, and in-vivo evaluation shows that the Spanish mackerel protein-pectin stable emulsion can better relieve colitis, is beneficial to maintaining intestinal health, and has a wide application prospect in the field of functional food development.

The invention provides an anti-oxidation mackerel intestine pet snack and a preparation method thereof, the anti-oxidation mackerel intestine pet snack is prepared by uniformly mixing a main raw material mackerel surimi and auxiliary materials corn starch, anti-oxidation peptide and water, filling the mixture into a sausage, cooking and processing, and the anti-oxidation peptide is extracted from a product obtained after mackerel meat and by-products thereof are subjected to protease enzymolysis. The antioxidant mackerel intestine provided by the invention is high in protein content, low in fat content and rich in nutritional value, antioxidant components of the antioxidant mackerel intestine not only can prolong the shelf life of pet snacks, but also can effectively remove free radicals in bodies of pets after the pets eat the antioxidant mackerel intestine, reduce damage of the free radicals to immune cells and enhance immunity, so that the antioxidant mackerel intestine is suitable for being eaten by pets. And the elasticity and health of pet fur are kept. According to the invention, the variety and enzymolysis conditions of protease, the variety of a taste improver and the mixing ratio of raw materials are screened, so that the prepared anti-oxidation mackerel intestine pet snack has higher anti-oxidation activity and better texture.