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Making method of sturgeon bone paste mayonnaise

A production method and mayonnaise technology, applied in the directions of bacteria, yeast-containing food ingredients, food science, etc. used in food preparation, can solve problems such as unsatisfactory processing and utilization, achieve rich varieties, high nutritional value, and avoid resource waste. Effect

Active Publication Date: 2016-12-14
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sturgeon cartilage has high nutritional value, but as a by-product of caviar processing, its processing and utilization is not optimistic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1: Sweet Sturgeon Bone Mayonnaise

[0038] (1) Processing raw materials

[0039] Soak 300g of fish bones in water at 4°C to thaw, and wash the fish bones with 1-3 wt% salt water when thawing until there is no ice crystal.

[0040] (2) Preparation of bone meal

[0041] The fish bones washed with brine were treated at a pressure of 120KPa or a temperature of 100°C for 20min. Then use a vacuum freeze dryer to freeze into a solid state at a lower temperature (-35° C.), and then vacuum-dry to finally make the water content of the fish bone 12.5%. The freeze-dried fish bones were pulverized by a high-speed pulverizer.

[0042] (3) fermentation

[0043] Select an appropriate fermentation container (100mL Erlenmeyer flask), weigh 40g of bone meal in each Erlenmeyer flask, and the inoculation amount of Lactobacillus plantarum is 2.0×10 3 CFU / mL (weigh 0.05g of bacterial powder and dissolve in 1mL of sterile water, measure 100μL of bacterial solution into 900μL of st...

Embodiment 2

[0057] Example 2: Spiced Sturgeon Bone Mayonnaise

[0058] (1) Processing raw materials

[0059] Soak 300g of fish bones in water at 4°C to thaw, and wash the fish bones with 1-3 wt% salt water when thawing until there is no ice crystal.

[0060] (2) Preparation of bone meal

[0061] The fish bones washed with brine were treated at a pressure of 180KPa or a temperature of 120°C for 10 minutes. Then use a vacuum freeze dryer to freeze into a solid state at a lower temperature (-45° C.), and then vacuum-dry to finally make the water content of the fish bone 12.5%. The freeze-dried fish bones were pulverized by a high-speed pulverizer.

[0062] (3) fermentation

[0063] Select an appropriate fermentation container (100mL Erlenmeyer flask), weigh 40g of bone meal in each Erlenmeyer flask, and the inoculation amount of Lactobacillus plantarum is 2.0×10 3 CFU / mL (weigh 0.05g of bacterial powder and dissolve in 1mL of sterile water, measure 100μL of bacterial solution into 900μL...

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Abstract

The invention provides a making method of sturgeon bone paste mayonnaise. The method comprises the specific steps that sturgeon bones are taken and washed through saline water, and the sturgeon bones are subjected to high temperature and high pressure treatment, freeze-drying and smashing to obtain bone meal; either lactobacillus plantarum or saccharomycetes is adopted as fermentation strains, and the bone meal is fermented to obtain fermented bone paste; egg yolks are taken to be stirred at high speed, plant oil, citric acid, sugar, salt and spice are added to obtain mayonnaise; the mayonnaise is subjected to a colloid mill and then subjected to chopping, and fermented bone paste is added to obtain the sturgeon bone paste mayonnaise. The lactobacillus plantarum or saccharomycetes is applied for fermenting the sturgeon bones, the fermented product and the mayonnaise are mixed, the problem that traditional mayonnaise has the single component is solved, the novel sturgeon bone paste mayonnaise with the higher nutritive value is developed, varieties of the sturgeon bone product are enriched, and the novel thinking direction is provided for processing fish by-products.

Description

technical field [0001] The invention relates to a method for preparing mayonnaise, in particular to a method for compounding mayonnaise with sturgeon bone paste fermented by bacteria. Background technique [0002] my country is rich in aquatic resources, especially fish resources. Fish processing occupies a considerable proportion in the aquatic product processing industry. At the same time, the amount of by-products produced during fish processing is also very large. These by-products include: fish head, fish bone, fish skin, fish tail and residual fish meat, etc., accounting for about 40-55% of the total weight of the fish body. These processing by-products are rich in protein, fat and minerals. Improper handling will not only waste resources, but also cause serious pollution to the environment. [0003] As the main part of fish processing by-products, fish bones contain a large amount of nutrients necessary for people such as Ca, Fe, Zn, Mg, P, and collagen. After proce...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L17/00A23L33/00
CPCA23V2002/00A23V2400/169A23V2250/032A23V2250/76
Inventor 董秀萍陈程王阳姜鹏飞傅新鑫栾迪田震孙旭睿吴厚刚
Owner DALIAN POLYTECHNIC UNIVERSITY
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