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Biological fishy-smell-removing technique of air bladders

A deodorization and fish bladder technology, which is applied in food science, yeast-containing food ingredients, food ingredients as taste improvers, etc., can solve the problems of high microbial residues, insignificant fish bladder deodorization effect, and low protein loss rate. The effect of expanding sales space, improving resource utilization and added value, and convenient operation

Inactive Publication Date: 2017-08-25
舟山富晟食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The deodorization method has the characteristics of low protein loss rate and thorough deodorization, but the residual amount of microorganisms is large, and the deodorization effect on swim bladder is not obvious

Method used

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  • Biological fishy-smell-removing technique of air bladders

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Embodiment 1

[0014] A biological deodorization technology for swim bladders, including raw material processing, preparation of deodorization liquid, fermentation deodorization, and removal of impurities, specifically including the following steps:

[0015] 1) Raw material processing: Take the frozen swim bladder, thaw it, soak it in 1.2mg / L salt water for 34 minutes, rinse it with clean water, drain it, and set aside;

[0016] 2) Preparation of deodorizing solution: Mix yeast and staphylococcus at a weight ratio of 0.5:1 to obtain a mixed strain, take the mixed strain and add water to prepare a mixed solution with a concentration of 1wt%, add sucrose and isooctyl stearate and ferulic acid, the added amount of sucrose is 0.4wt%, and the mass ratio of sucrose: isooctyl stearate: ferulic acid is 1:0.002:0.004. Stir evenly, and cultivate for 7 hours under the conditions of pH value 7 and temperature 40°C to obtain the deodorizing liquid. The deodorizing liquid utilizes microorganisms to underg...

Embodiment 2

[0020] A biological deodorization technology for swim bladders, including raw material processing, preparation of deodorization liquid, fermentation deodorization, and removal of impurities, specifically including the following steps:

[0021] 1) Raw material processing: Take the frozen swim bladder, thaw it, soak it in 1.5mg / L salt water for 35 minutes, rinse it with clean water, drain it, and set aside;

[0022] 2) Preparation of deodorizing solution: Mix yeast and staphylococcus at a weight ratio of 1:1 to obtain a mixed strain, take the mixed strain and add water to prepare a mixed solution with a concentration of 0.8%, add sucrose and isooctyl stearate and ferulic acid, the added amount of sucrose is 0.5wt%, and the mass ratio of sucrose: isooctyl stearate: ferulic acid is 1:0.001:0.004. Stir evenly, and cultivate for 6 hours under the conditions of pH value 7.5 and temperature 42°C to obtain the deodorizing liquid. The deodorizing liquid utilizes microorganisms to underg...

Embodiment 3

[0026] A biological deodorization technology for swim bladders, including raw material processing, preparation of deodorization liquid, fermentation deodorization, and removal of impurities, specifically including the following steps:

[0027] 1) Raw material processing: take the frozen swim bladder, thaw it, soak it in 1.5mg / L salt water for 40 minutes, rinse it with clean water, drain it, and set aside;

[0028] 2) Preparation of deodorizing solution: mix yeast and staphylococcus at a weight ratio of 2:0.5 to obtain a mixed strain, take the mixed strain and add water to prepare a mixed solution with a concentration of 1wt%, add sucrose and isooctyl stearate and ferulic acid, the added amount of sucrose is 0.45wt%, and the mass ratio of sucrose: isooctyl stearate: ferulic acid is 1:0.001:0.003. Stir evenly, and cultivate for 6 hours under the conditions of pH value 7.2 and temperature 45°C to obtain the deodorizing liquid. The deodorizing liquid uses microorganisms to undergo...

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Abstract

The invention discloses a biological fishy-smell-removing technique of air bladders. The biological fishy-smell-removing technique comprises the following steps of treating raw materials, preparing fishy-smell-removing liquid, performing fermentation and fishy smell removal by using microzymes and staphylococcus mixed bacteria liquid, and removing impurities by using micromolecules and infectious microbes, which are generated during fishy smell removal through adsorption with beta-cyclodextrin and have peculiar smell. The biological fishy-smell-removing technique has the beneficial effects that the biological fishy-smell-removing technique enables the air bladders to be free from fishy smell, small in smell changes, good in integrity of the air bladders, and long in quality guarantee period under the condition of normal temperature. Microorganism bacteria are not remained, the air bladders can be good in mouth feel, the eating safety of the air bladder products is improved, the design is reasonable, the operation is convenient, and the condition that for a conventional technology, nitrite is used, so that carcinogen is generated and human health is damaged is avoided.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a technology for biological deodorization of swim bladders. Background technique [0002] Swim bladder, commonly known as fish maw, is an important organ for adjusting the proportion of fish, and also plays a certain role in pressure sensing, vocalization and breathing. The nutritional value of fish fat is very high. It has the functions of nourishing blood, nourishing kidney, moistening lung and invigorating spleen and anti-inflammatory. The content is more than 80%, and the fat content is low, so it is an ideal high-protein and low-fat food. Fish maw is used, decocted in appropriate amount with Chinese angelica and red dates, and long-term consumption has certain curative effect on aplastic anemia. Fish maw stewed with the same amount of wine and water can treat spermatorrhea in men and leucorrhea in women. At present, the main destination of fish maw is to make hig...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/20
CPCA23V2002/00A23V2200/16A23V2250/628A23V2250/5112A23V2250/76
Inventor 谢超
Owner 舟山富晟食品科技有限公司
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