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Method for removing fishy smell of skipjack biologically

A deodorizing and biological technology, applied in the field of biological deodorization of bonito, can solve the problems of removing fishy smell substances, the effect of physical methods is general, and the product odor, etc., and achieves the effects of no odor, good deodorization effect, and less residue.

Inactive Publication Date: 2016-03-02
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The effect of the physical method is average, and it cannot remove fishy substances in essence. The effect of the chemical method is good, but it will affect the nutritional value of the fish itself. The biological method is easy to operate and has a good effect, but the microbial fermentation process is difficult to control, and it is easy to cause excessive fermentation. Moreover, the environmental conditions of microbial fermentation are also difficult to control, resulting in low microbial activity; in addition, the microorganisms themselves and their fermented products tend to remain in the fish, and the fermented products produce peculiar smells. These factors will affect the flavor and nutrition of the fish itself

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A biological deodorization method for bonito, comprising the steps of:

[0030] (1) Weigh 10 parts of sepiolite powder passed through a 500 mesh sieve and add it to 100 parts of water to disperse evenly to obtain a sepiolite suspension, sterilize the sepiolite suspension, and then sterilize the sepiolite suspension under vacuum After treatment, inoculate 4wt% yeast seed liquid, vibrate and culture for 18 hours, and then suction filter to obtain yeast-loaded sepiolite powder.

[0031] Add 10 parts of the yeast-loaded sepiolite powder to 200 parts of the mixed suspension of polyvinyl alcohol and chitosan for cross-linking coating, stir for 0.5 h, centrifuge to take the precipitate, and then vacuum dry and grind to prepare Obtain yeast composite carrier, wherein the concentration of polyvinyl alcohol and chitosan is 1wt%.

[0032] (2) Add the yeast composite carrier into water to prepare a mixed solution with a concentration of 5wt%, and add a buffer to the mixed solution...

Embodiment 2

[0037] A biological deodorization method for bonito, comprising the steps of:

[0038] (1) Weigh 50 parts of sepiolite powder passed through a 400-mesh sieve and add it to 500 parts of hydrochloric acid solution with a concentration of 4wt%, stir and acidify for 3 hours and stand for 8 hours to obtain acid-activated sepiolite powder, and then The acid-activated sepiolite powder was put into a muffle furnace and calcined at 400° C. for 5 hours to obtain activated sepiolite powder.

[0039] Weigh 10 parts of the sepiolite powder prepared above and add it to 100 parts of water to disperse evenly to obtain a sepiolite suspension, sterilize the sepiolite suspension, and inoculate 3wt of the sepiolite suspension after treatment in a vacuum environment % of the yeast seed bacterial liquid, shake culture for 24 hours and then filter to get the sepiolite powder loaded with yeast.

[0040] Add 10 parts of the yeast-loaded sepiolite powder to 200 parts of the mixed suspension of polyvin...

Embodiment 3

[0046] A biological deodorization method for bonito, comprising the steps of:

[0047] (1) Weigh 50 parts of sepiolite powder passed through a 600-mesh sieve and add it to 400 parts of hydrochloric acid solution with a concentration of 5wt%, stir and acidify for 3 hours and stand for 8 hours to obtain acid-activated sepiolite powder, and then The acid-activated sepiolite powder was put into a muffle furnace and calcined at 350° C. for 5 hours to obtain activated sepiolite powder.

[0048]Weigh 30 parts of the above-mentioned activated sepiolite powder, add 500 parts of it to the sodium dodecylbenzenesulfonate aqueous solution with a concentration of 2wt%, stir and react for 2 hours, and then filter and wash to obtain the surface modified Meerschaum powder.

[0049] Weigh 10 parts of the surface-modified sepiolite powder prepared above and add it to 100 parts of water to disperse evenly to obtain a sepiolite suspension, sterilize the sepiolite suspension, and then process it i...

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PUM

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Abstract

The invention relates to the technical field of aquatic product processing, and discloses a method for removing the fishy smell of skipjack biologically. The method includes the following steps that 1, sepiolite powder is added into water to obtain sepiolite suspension, the sepiolite suspension is inoculated with yeast seed bacterium liquid, sepiolite powder loaded with yeast is obtained after culture, the sepiolite powder loaded with the yeast is added into mixed suspension of polyvinyl alcohol and chitosan for crosslinking and coating, and a yeast composite carrier is obtained; 2, the yeast composite carrier is added into water to prepare mixed liquid, and fishy smell removal liquid is obtained after a buffer agent is added into the mixed liquid; 3, skipjack meat is added into the fishy smell removal liquid for fishy smell removal treatment, and halloysite nanotubes are added in the process; 4, skipjack meat with the fishy smell removed is obtained after the skipjack meat is filtered and washed. According to the method, as the yeast is loaded on the composite carrier, the function of slowly releasing the yeast is obtained, the fishy smell removal effect is good, and the skipjack meat is prevented from being excessively fermented; besides, few residues are generated, and the flavor of the skipjack meat is hardly influenced.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a method for biologically deodorizing bonito. Background technique [0002] Bonito, also known as bonito, is a low-value tuna that is mainly used as raw material for canned bonito. Skipjack is rich in resources and low in price. It is an important marine fish resource. However, because of its high red meat content and strong fishy smell, it greatly affects its eating taste. Therefore, it needs to be cleaned before making finished products. After deodorization processing. [0003] The current deodorization methods mainly include physical methods, chemical methods, and biological methods. The main principle of physical methods is to absorb fishy smell substances or use other substances to cover up fishy smells. Chemical methods generally add reducing substances to remove fishy smell substances. Reduction and deodorization, the biological method mainly eliminate...

Claims

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Application Information

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IPC IPC(8): A23L1/015A23L1/325
Inventor 谢超
Owner ZHEJIANG OCEAN UNIV
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