Fishy smell removing agent for yellow croakers and preparation and use method thereof

Abstract

The present invention discloses a fishy smell removing agent for yellow croakers. The fishy smell removing agent is composed of the following raw materials in weight percentages: 22-50% of a yeast extract, 1-22% of a heartleaf houttuynia herb extract, 11-22% of a fresh ginger extract and 17-22% of edible salt. The fishy smell removing agent for the yellow croakers is prepare from the yeast extract, heartleaf houttuynia herb extract, fresh ginger extract and edible salt as the raw materials. These raw materials are natural and safe, free of chemical additives and combined in a specific ratio, enable the fishy smell removing agent for the yellow croakers to have a good fishy smell removing effect, can remove fishy smell of the yellow croakers and at the same time maintain the aroma of the yellow croakers and increase delicious taste and mellow feeling of fish fleshes. The fishy smell removing agent for the yellow croakers is mild in use conditions and can conduct the fishy smell removingtreatment at room temperature; fishy smell removing liquid and minced yellow croakers cannot be separated after the fishy smell removing treatment. Steps are simple and controllable, do not cause thenutrient loss in the minced yellow croakers, and can retain the delicious taste of the yellow croakers to the utmost extent.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a deodorizing agent for yellow croaker and its preparation and use method. Background technique [0002] Yellow croaker is a popular seafood fish, usually divided into large yellow croaker and small yellow croaker. Large yellow croaker and small yellow croaker belong to two species of the genus Yellow croaker. Yellow croaker is delicious, rich in protein, fat, calcium, phosphorus, iron, potassium, sodium, magnesium, selenium and vitamin A and other nutrients needed by the human body, and has high edible value. However, the fishy smell of yellow croaker also restricts its consumption. At present, the product forms of yellow croaker are mainly fresh food, pickled food and leisure food. In various processing forms, the effect of removing fishy smell will directly affect the quality of yellow croaker products, so the removal of fishy smell is the most critical control poin...

AI Technical Summary

Problems solved by technology

The effect of physical deodorization is not obvious, and it is not easy to separate from raw materials; chemical deodorization is easy to cause chemical residues and damage to nutrients, and there are food safety problems; biological deodorization has poor controllability on the fermentation process of microorganisms. And the product after microbial fermentation is easy to remain in the fish and produce peculiar smell

Existing actual deodorization methods are usually complementary to the above three methods, and two or three methods are used to remove the fishy smell. The disadvantages are that the deodorization steps are complicated, take a long time, and the efficiency is low, and it also affects the inherent flavor of the fish.

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