Method for degrading nitrite in salted fish through enzymic method
A nitrite, enzymatic degradation technology, applied in the field of enzymatic degradation of nitrite in salted fish, to achieve the effect of guaranteed quality, strong flavor and high food safety
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Embodiment 1
[0019] (1) Clean the fresh or frozen fish, inject 7-8% salt water into the fish body until the salt water seeps out, then stack the fish injected with salt water criss-cross in the marinating container, and finally put them in the marinating container Add 7-8% salt water to the container until all the stacked fish bodies are submerged. When marinating, the temperature is controlled below 10°C, and the marinating time is determined according to the size of the fish. Generally, the marinating time is about 20 hours for fish below 500g, and about 40 hours for fish larger than 500g. After marinating with salt, take it out and rinse with clean water 3 times, drain;
[0020] (2) Add nitrite reductase to the marinated fish, the amount of nitrite reductase added is 1.2g reductase per Kg fish, and the enzyme activity of nitrite reductase is 4000U / g;
[0021] The specific process is:
[0022] First, dissolve the nitrite reductase weighed according to the mass of the fish in water to m...
Embodiment 2
[0025] (1) Clean the fresh or frozen fish. The weight of the fish is more than 500g. After salting with common method, take it out, rinse it with water for 4 times, and drain it;
[0026] (2) Add nitrite reductase to the marinated fish. The amount of nitrite reductase added is 1.6g of nitrite reductase per Kg of fish, and the enzyme activity of nitrite reductase is 4500U / g;
[0027] The specific process is:
[0028] First, dissolve the nitrite reductase weighed according to the mass of the fish in water to make an enzyme solution. The mass volume ratio of nitrite reductase to water is 8:1g / L. Use the injection method to inject the enzyme solution into the fish body , the injection volume of the enzyme solution is 180mL, and the fish injected with the enzyme solution is soaked in the remaining enzyme solution for 5 hours, and the temperature is controlled at 31°C during immersion;
[0029] (3) Place the fish treated with the enzyme solution on a drying rack to air-dry for 2 ho...
Embodiment 3
[0031] (1) Clean the fresh fish or frozen fish, put the fish bodies criss-crossed and smeared with salt in the pickling container, and determine the pickling time according to the size of the fish. Generally, the pickling time is about 20 hours for fish under 500g , for fish larger than 500g, the marinating time is about 48 hours; the temperature during marinating is controlled below 10°C. After marinating with salt, take it out and rinse with clean water 3 times, drain;
[0032] (2) Add nitrite reductase to the marinated fish, the amount of nitrite reductase added is 0.8g reductase per Kg fish, and the enzyme activity of nitrite reductase is 3500U / g;
[0033] The specific process is:
[0034] First, dissolve the nitrite reductase weighed according to the mass of the fish in water to make an enzyme solution. The mass volume ratio of nitrite reductase to water is 4:1g / L. The injection method is adopted, and the weight of the fish body is 500g. The amount of enzyme liquid inje...
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