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Aquatic product pickling material and preparation method of instant aquatic product

A technology of aquatic products and marinade, which is applied in food science and other fields, can solve the problems of human health hazards and much less oil consumption, and achieve the effect of ensuring health, soft texture and delicious taste, and enriching product types

Inactive Publication Date: 2021-02-02
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The air fryer is to fry the food in a closed container through the circulation of hot air flow, and the sensory characteristics of the final product are very similar to the traditional oil fryer, but compared with the traditional frying process, the oil of the air fryer is less The amount used is much less, and in the traditional frying process, the food is directly immersed in cooking oil, and some physical and chemical changes will occur on the frying medium and the surface of the food
From a health point of view, too much edible oil may also cause chronic diseases such as obesity, fatty liver, cardiovascular and cerebrovascular diseases, and cause harm to human health.

Method used

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  • Aquatic product pickling material and preparation method of instant aquatic product
  • Aquatic product pickling material and preparation method of instant aquatic product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] 1. Thaw the frozen dried large yellow croaker in running water until the carcass becomes soft, cut off the fish meat along the fish bone and cut into pieces, add water to grind and homogenate, and obtain a homogenate with a mass ratio of material to liquid of 1:2;

[0041] 2. Put the homogenate in a pot, boil it at 100°C for 0.8h, pass it through a 70-mesh sieve, collect the filtrate and filter residue respectively, add flavor protease with 0.6% of the residue quality to the filter residue for further enzymolysis, and heat at 50°C After 4 hours of enzymatic hydrolysis under the same conditions, inactivate the enzyme in a water bath at 100°C for 14 minutes, mix the enzymolyzed solution obtained by filtering after the inactivation with the collected filtrate, and centrifuge at a speed of 8000r / min and a temperature of 3°C for 10min, and then Concentrating to obtain dried large yellow croaker concentrated freshness-enhancing liquid;

[0042] 3. Prepare the freshness-enhanc...

Embodiment 2

[0048] 1. Thaw the frozen dried large yellow croaker in running water until the carcass becomes soft, cut off the fish meat along the fish bone and cut into pieces, add water to grind and homogenate, and obtain a homogenate with a mass ratio of material to liquid of 1:3;

[0049]2. Put the homogenate in a pot, boil it at 100°C for 1.2 hours, pass it through an 80-mesh sieve, collect the filtrate and filter residue respectively, add papain with 0.4% of the residue quality to the filter residue for further enzymatic hydrolysis, and heat at 60°C After enzymatic hydrolysis for 5 hours under conditions, inactivate the enzyme in a water bath at 100°C for 16 minutes, mix the enzymolyzate obtained by filtering the enzymatic hydrolysis with the collected filtrate, and centrifuge for 20 minutes at a speed of 10,000r / min and a temperature of 4°C, and then Concentrating to obtain dried large yellow croaker concentrated freshness-enhancing liquid;

[0050] 3. Prepare the freshness-enhancin...

Embodiment 3

[0056] 1. Thaw the frozen dried large yellow croaker in running water until the carcass becomes soft, cut off the fish meat along the fish bone and cut into pieces, add water to grind and homogenate, and obtain a homogenate with a mass ratio of material to liquid of 1:4 ;

[0057] 2. Add flavor protease with 0.5% mass of the homogenate for further enzymolysis. After enzymolysis at 55°C for 6 hours, inactivate the enzyme in a water bath at 100°C for 15 minutes, put the solution after inactivation at a speed of 9000r / min, temperature Under the condition of 5°C, centrifuge for 15 minutes, and then concentrate to obtain the dried large yellow croaker concentrated and fresh liquid;

[0058] 3. Prepare fresh-enhancing marinade according to the following parts by weight: 80 parts of dried large yellow croaker concentrated fresh-enhancing liquid, 2 parts of ginger powder, 6 parts of cooking wine, 4 parts of glucose, 1 part of table salt, and 1 part of Chinese prickly ash, mix well and...

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Abstract

The invention discloses an aquatic product pickling material and a preparation method of an instant aquatic product, and belongs to the technical field of aquatic product processing. The aquatic product pickling material comprises 60-90 parts of dried larimichthys crocea concentrated freshening liquid, 1-2 parts of ginger powder, 4-6 parts of cooking wine, 1-5 parts of glucose, 1-2 parts of ediblesalt and 1-2 parts of Chinese prickly ash. Dried pseudosciaena crocea is blended into a concentrated freshening solution for pickling aquatic products, the delicate flavor of the aquatic products canbe improved, and the fishy smell of the aquatic products is further covered in the pickling process. The prepared aquatic product is good in taste and high in polypeptide content, oil salt is not additionally added, the nutritional value of the aquatic product is greatly reserved, and meanwhile, the product types of the pseudosciaena crocea are further enriched, and wide industrial popularizationvalue is achieved.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a method for preparing an aquatic product marinade and instant aquatic products. Background technique [0002] With the acceleration of the pace of life, instant food has gradually become one of the most popular food categories for consumers due to its characteristics of being ready to eat directly after opening the package. However, in terms of aquatic products, ready-to-eat products are not diverse enough and need to be discovered urgently. The main reason is that there are different degrees of fishy smell in aquatic products, and some products lack umami taste, the overall taste is light, and the type is single. The flavor is single; moreover, the existing processing methods are relatively traditional, which greatly damages its nutritional quality and flavor, resulting in problems of insufficient umami taste, hard mouthfeel, and strong fishy smell. [0003]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L27/00
CPCA23L17/00A23L27/00
Inventor 曾晨林慧敏吕款款邓尚贵
Owner ZHEJIANG OCEAN UNIV
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