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Method for producing ferment by roe fermentation

A roe and enzyme technology, applied in the directions of food ingredients containing vitamins, functions of food ingredients, bacteria used in food preparation, etc., can solve the problems of allergic reactions, unreported, endangering human health, etc. The effect of promoting development and delaying aging

Inactive Publication Date: 2017-12-22
郝之奎 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the allergens (such as vitellin β′-component, vitellin phosphoprotein light chain, etc.) present in fish roe will cause allergic reactions in allergic patients after consumption, endangering human health
At present, there are many fish roe snack foods made by steaming, frying, seasoning, etc., but there is no report on the use of fish roe to ferment and produce enzymes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A method for producing enzymes by fermenting roe, which is made of the following raw materials in parts by weight: 400 parts of roe, 250 parts of twisted seeds, 200 parts of hollow bubbles, 80 parts of black rice flour, 55 parts of millet flour, 55 parts of red bean powder, and 65 parts of Hericium erinaceus 65 servings of pumpkin, 120 servings of water chestnut, 45 servings of collagen, 50 servings of multivitamins, 100 servings of fruit and 15 servings of compound probiotics.

[0036] The preparation method of above-mentioned ferment comprises the following steps:

[0037] (1) Clean the surface of the roe, remove the oocyst membrane, add salt and cooking wine to marinate for 15 minutes after cleaning, and the temperature of pickling is 15°C; the weight of the salt and cooking wine is 3% of the roe, and salt: cooking wine =1:2;

[0038] (2) Lay the fish roe marinated in step (1) on the bottom of the steamer, then put in the washed twisted seeds and hollow bubbles, boi...

Embodiment 2

[0043] A method for producing enzymes by fermenting caviar is made from the following raw materials in parts by weight: 600 parts of caviar, 450 parts of twisted seeds, 400 parts of hollow bubbles, 120 parts of black rice flour, 95 parts of millet flour, 95 parts of red bean powder, and 105 parts of Hericium erinaceus 105 servings of pumpkin, 180 servings of water chestnut, 85 servings of collagen, 90 servings of multivitamins, 150 servings of fruit and 30 servings of compound probiotics.

[0044] The preparation method of above-mentioned ferment comprises the following steps:

[0045] (1) Clean the surface of the roe, remove the oocyst membrane, add salt and cooking wine to marinate for 20 minutes after cleaning, the temperature of pickling is 22°C; the weight of the salt and cooking wine is 3% of the roe, and salt: cooking wine =1:2;

[0046] (2) Lay the fish roe marinated in step (1) on the bottom of the steamer, then put in the washed twisted seeds and hollow bubbles, boi...

Embodiment 3

[0051] A method for producing enzymes by fermenting roe, which is made of the following raw materials in parts by weight: 500 parts of roe, 350 parts of twisted seeds, 300 parts of hollow bubbles, 100 parts of black rice flour, 75 parts of millet flour, 75 parts of red bean powder, and 85 parts of Hericium erinaceus 85 servings of pumpkin, 150 servings of water chestnut, 65 servings of collagen, 70 servings of multivitamins, 125 servings of fruit and 22 servings of compound probiotics.

[0052] The preparation method of above-mentioned ferment comprises the following steps:

[0053] (1) Clean the surface of the roe, remove the oocyst membrane, add salt and cooking wine to marinate for 18 minutes after cleaning, and the temperature of pickling is 19°C; the weight of the salt and cooking wine is 3% of the roe, and salt: cooking wine =1:2;

[0054] (2) Lay the fish roe marinated in step (1) on the bottom of the steamer, then put in the washed twisted seeds and hollow bubbles, bo...

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PUM

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Abstract

The invention discloses a method for producing ferment by roe fermentation. The method comprises the following steps: cleaning roes, removing oocyst membranes, and then, grinding the roes together with cooked and baked myrtle and rubus rosaefolius; adding black rice flour, millet flour, red bean powder, hericium erinaceus, pumpkins, water chestnuts and fruits, carrying out sterilization, and then adding compound probiotics for fermenting; when the pH value of the fermented pulp reaches 4.6-5.0, adding collagen and multiple vitamins, carrying out continuous fermentation, ending fermentation until the pH value reaches 3.5-4.0; carrying out filtration, and collecting filtrate; homogenizing, pasteurizing, sub-packaging, sealing and inspecting the filtrate; and then, refrigerating the filtrate at the temperature of 2-8 DEG C so as to obtain the required ferment. The roes are adopted as main raw materials for preparing the ferment, thereby improving the comprehensive utilization rate of fish processing by-products and realizing increment; and in addition, agricultural products, such as myrtle and rubus rosaefolius, are adopted, thereby providing a new way for development and utilization of local agricultural product resources, improving the added values of the agricultural products and greatly promoting the development of the local planting industry.

Description

technical field [0001] The invention belongs to the technical field of enzyme preparation, in particular to a method for fermenting caviar to produce enzyme. Background technique [0002] Enzyme refers to one or more plants, fruits and vegetables, seeds, herbs, seaweed and other pure plants as raw materials, which are produced by fermentation of various beneficial bacteria, and are rich in nutrients such as vitamins, enzymes, minerals and secondary metabolites. Ingredients of functional microbial fermentation products. Enzyme products are biological preparations that are formed from biological raw materials through microbial fermentation or biotransformation and have certain biological functions. However, the raw materials used are different, the specific preparation methods vary from manufacturer to manufacturer, and the main components are also different. The specific function of enzymes is related to the formula. The physiologically active ingredients formed stimulate c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/135A23L33/14A23L33/15A23L33/155A23L29/00
CPCA23L29/065A23L33/00A23L33/135A23L33/14A23L33/15A23L33/155A23V2002/00A23V2400/123A23V2400/137A23V2400/113A23V2400/169A23V2400/51A23V2250/762A23V2200/32A23V2200/30A23V2200/316A23V2200/302A23V2200/332A23V2200/308A23V2200/324A23V2200/3204A23V2250/5422A23V2250/702A23V2250/7042A23V2250/7044A23V2250/7052A23V2250/7058A23V2250/706A23V2250/708A23V2250/71A23V2250/712
Inventor 郝之奎潘万贵林海波徐峰魏春段文凯高影李娜廖祥儒
Owner 郝之奎
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