Fish essence with different flavors and preparation method thereof
A fish meat flavor and flavor technology, applied in the field of different flavor fish flavor and its preparation, can solve the problems of application limitation, resource waste and the like, and achieve the effects of improved enzymatic hydrolysis rate, easy absorption and wide application range
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Embodiment 1
[0017] The method for preparing fish meat flavors with different flavors uses silver carp as a raw material, and uses compound enzymes and a mixture of kudzu root-dried bamboo shoots extracts to carry out enzymolysis to obtain silver carp flavors. The specific steps are:
[0018] 1. Raw material pretreatment: after the live fish is slaughtered, the scales are removed, the gills and viscera are washed and cut into small pieces for later use;
[0019] 2. Preparation of fish flavor: Add the above pretreated raw materials into distilled water, cook at high temperature and cool to room temperature. The parameters of high temperature cooking are: the ratio of material to liquid is 1:12 g:mL, and the cooking time is 1 hour. Relatively stable solid-to-liquid ratio; the slurry is obtained after passing through a colloid mill and a homogenizer, and the homogenization pressure is 30 Mpa; adjust the pH of the slurry, add compound enzyme solution and kudzu root-dried bamboo shoot extract f...
Embodiment 2
[0022] The method for preparing fish meat flavors with different flavors uses silver carp as a raw material, and uses compound enzymes and a mixture of kudzu root-dried bamboo shoots extracts to carry out enzymolysis to obtain silver carp flavors. The specific steps are:
[0023] 1. Raw material pretreatment: after the live fish is slaughtered, the scales are removed, the gills and viscera are washed and cut into small pieces for later use;
[0024] 2. Preparation of fish meat essence: add the above pretreated raw materials into distilled water, cook at high temperature and cool to room temperature. The parameters of high temperature cooking are: the ratio of material to liquid is 1:13 g:mL, and the cooking time is 1 hour. Relatively stable solid-to-liquid ratio; the slurry is obtained after passing through a colloid mill and a homogenizer, and the homogenization pressure is 30 Mpa; adjust the pH of the slurry, add compound enzyme solution and kudzu root-dried bamboo shoot ext...
Embodiment 3
[0027] The preparation method of fish flavors with different flavors uses bighead carp as raw material, and uses compound enzymes and kudzu root-dried bamboo shoot extract mixture to carry out enzymolysis to obtain bighead carp flavor. The specific steps are:
[0028] 1. Raw material pretreatment: after the live fish is slaughtered, the scales are removed, the gills and viscera are washed and cut into small pieces for later use;
[0029] 2. Preparation of fish flavor: Add the above pretreated raw materials into distilled water, cook at high temperature and cool to room temperature. The parameters of high temperature cooking are: the ratio of material to liquid is 1:15 g:mL, and the cooking time is 2 hours. Relatively stable solid-to-liquid ratio; the slurry is obtained after passing through a colloid mill and a homogenizer, and the homogenization pressure is 30 Mpa; adjust the pH of the slurry, add compound enzyme solution and kudzu root-dried bamboo shoot extract for enzymoly...
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