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Method for improving texture of ready-to-eat fish larvae

A fish larvae and texture technology, applied in food ingredients containing natural extracts, food drying, food science, etc., can solve problems such as lack of chewy taste, incompleteness, and fine fiber structure, so as to shorten cooking time and reduce quality Deterioration of structure, effect of satisfying food nutrition

Active Publication Date: 2019-01-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Small larvae are not suitable for long-distance transportation, so the larvae after catching need to be processed immediately. Due to the high moisture content and fine fiber structure of larvae, the existing larvae are often processed by frying, etc. The texture of larvae is greatly damaged, causing the meat quality of processed larvae to be loose, which affects the integrity of the finished product of larvae, and larvae with severe texture damage cannot be put into the market, resulting in a decrease in the utilization rate of larvae
Incomplete appearance, loose meat, and lack of chewy texture reduce consumer acceptance

Method used

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  • Method for improving texture of ready-to-eat fish larvae
  • Method for improving texture of ready-to-eat fish larvae
  • Method for improving texture of ready-to-eat fish larvae

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Preparation of impregnating solution: In terms of mass-to-number ratio, 2 parts of phosphate (sodium pyrophosphate) and 100 parts of pure water were mixed and stirred to obtain an impregnating solution for future use.

[0036] (2) Preparation of pickling solution: Take 0.5 parts of fennel, 0.2 parts of Chinese prickly ash, 0.5 parts of star anise, 1.2 parts of green onion, and 0.8 parts of ginger, mix them, wrap them in gauze to make a marinade bag, and then put the bag in 100 parts After boiling in water for 10 minutes, the material bag was removed to obtain a pickling liquid.

[0037] (3) Preparation of seasoning liquid: in parts by mass, take 20 parts of soybean oil, 5 parts of dried chili, and 8 parts of bean paste, mix and stir-fry to obtain chili oil, and set aside; by parts by mass, take the content of agar Mix 1 part, 1 part monosodium glutamate, 2 parts sugar, 0.5 part pepper powder, 0.5 part garlic powder, and 0.5 part ginger powder, wrap it in gauze to ma...

Embodiment 2

[0047] (1) Preparation of impregnating solution: In terms of mass-to-number ratio, take 2 parts of phosphate (sodium tripolyphosphate), 1 part of transglutaminase (124U / g), and 100 parts of pure water and mix and stir to obtain Dipping solution, set aside.

[0048] (2) Preparation of pickling solution: Take 0.5 parts of fennel, 0.2 parts of Chinese prickly ash, 0.5 parts of star anise, 1.2 parts of green onion, and 0.8 parts of ginger, mix them, wrap them in gauze to make a marinade bag, and then put the bag in 100 parts After boiling in water for 10 minutes, the material bag was removed to obtain a pickling solution.

[0049] (3) Preparation of seasoning liquid: in parts by mass, take 20 parts of soybean oil, 5 parts of dried chili, and 8 parts of bean paste, mix and stir-fry to obtain chili oil, and set aside; by parts by mass, take the content of agar Mix 1 part, 1 part monosodium glutamate, 2 parts sugar, 0.5 part pepper powder, 0.5 part garlic powder, and 0.5 part ginger...

Embodiment 3

[0059] (1) Preparation of impregnating solution: in terms of mass / number ratio, take 4 parts of phosphate content (sodium tripolyphosphate), 3 parts of transglutaminase (124U / g), and 100 parts of pure water, mix and stir to obtain Dipping solution, set aside.

[0060] (2) Preparation of pickling solution: Mix 1 part of fennel, 0.8 parts of Chinese prickly ash, 1 part of star anise, 1.6 parts of green onion, and 1.4 parts of ginger, wrap them in gauze to make a marinade package, and then place the package in 100 parts After boiling in water for 20 minutes, the material bag was removed to obtain a pickling liquid.

[0061] (3) Preparation of seasoning liquid: in parts by mass, take 30 parts of soybean oil, 6 parts of dried chili peppers, and 9 parts of bean paste, mix and stir-fry to obtain chili oil, and set aside; in terms of parts by mass, take the agar content Mix 3 parts, 3 parts monosodium glutamate, 4 parts sugar, 1.5 parts pepper powder, 1.5 parts garlic powder, and 1.5...

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Abstract

The invention discloses a method for improving the texture of ready-to-eat fish larvae. The method comprises the following steps: 1, impregnating and retaining water: placing washed and drained fish larvae in an impregnation solution, and impregnating the fish larvae at 3-5 DEG C for 10-14 h; 2, carrying out short-time pickling deodorization: pickling the impregnated and water-retained fish larvaein a pickling solution; 3, dehydrating and solidifying: drying the pickled and deodorized fish larvae at 40-60 DEG C for 2-6 h; 4, carrying out vacuum packaging: uniformly mixing the dehydrated and solidified fish larvae with a seasoning solution, filling an aluminum foil bag with the obtained mixture, and carrying out vacuum sealing; and 5, carrying out high temperature sterilization: carrying out high temperature sterilization on the vacuum packed fish larvae. Glutamine transaminase cooperates with a water-retaining agent phosphate to enhance the texture of the fish larvae, and the short-time pickling, dehydration solidification and high-temperature sterilization are combined to reduce the texture deterioration of the ready-to-eat fish larvae, so the processed fish larvae have a tight texture, is not loose, and can maintain a complete shape and a good taste when eaten.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for improving the texture of instant fish larvae. Background technique [0002] Instant fish larvae is a kind of leisure aquatic food, which is convenient, nutritious and delicious, and has a broad market prospect. Small fish larvae are rich in protein, low in fat, and contain various polyunsaturated fatty acids and vitamins. Snack food with high nutritional value. Small larvae are not suitable for long-distance transportation, so the larvae after catching need to be processed immediately. Due to the high moisture content and fine fiber structure of larvae, the existing larvae are often processed by frying, etc. The texture damage of larvae is relatively large, causing the processed larvae to be easily loose in meat quality, which affects the integrity of the finished larvae, and larvae with serious texture damage cannot be put into the market for sa...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L27/10A23L29/00A23B4/005A23B4/16
CPCA23B4/005A23B4/16A23L17/65A23L27/11A23L29/015A23V2002/00A23V2250/1614A23V2250/1618A23V2250/18A23V2250/21A23V2250/5024A23V2300/10
Inventor 杨方朱一丹齐慧林夏文水姜启兴许艳顺高沛于沛沛
Owner JIANGNAN UNIV
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