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Method for improving stability of fish soup flavor material

A flavoring and stability technology, which is applied in the field of processing to improve the stability of fish soup flavoring, can solve the problems of restricting the commercial and industrial production of fish soup flavoring, difficulty in controlling the degree of protein enzymatic hydrolysis, and the decline in flavor quality of soup, etc. Achieve good market prospects, improve appearance quality and acceptability, and have the effect of milky white color

Pending Publication Date: 2022-01-07
SHANGHAI OCEAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional cooking process has a low utilization rate of raw materials, but its soup flavor is close to dine-in; high-pressure cooking can increase the dissolution rate of nutrients, but it will also reduce the quality of soup flavor; bio-enzymatic hydrolysis is energy-saving and efficient, but the enzymatic The degree of hydrolysis is not easy to control, and excessive enzymatic hydrolysis is easy to produce bitter taste
[0005] In addition, during the cooking process of fish soup, protein, oil and water are constantly mixed to form an emulsified system, which has poor stability and is prone to flocculation, stratification, precipitation and oil precipitation after a period of storage
[0006] The above defects have all limited the commercial industrialized production of fish soup flavor material

Method used

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  • Method for improving stability of fish soup flavor material
  • Method for improving stability of fish soup flavor material
  • Method for improving stability of fish soup flavor material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] (1) After cleaning the fish bones and minced meat of cultured puffer fish (non-toxic) leftovers, they are broken into fragments and bone sludge with sizes of 0.3, 1, 3, and 5 cm respectively.

[0043] Preheat the pot in the 1400w induction cooker heating mode for 1 minute, add cooking oil to the pot, and when the oil temperature rises to about 140°C, put the broken fish bones and minced meat into the pot and fry for 2 minutes on both sides.

[0044] (2) Add water for boiling, the mass ratio of leftovers (fish bones, minced meat) to water is 1:6, and the boiling time is 60 minutes.

[0045] (3) After the fish soup is cooled to room temperature, filter it with a 100-mesh filter and homogenize it at 30 MPa and 60°C for 5 minutes; detect the collagen content in the fish soup test, and perform sensory evaluation.

[0046] The effects of different sizes of fish bones and minced meat on the collagen content of fish soup are as follows: figure 1 As shown, the impact on the sen...

Embodiment 2

[0049] (1) After cleaning the fish bones and minced meat of cultured puffer fish (non-toxic) leftovers, break them into pieces with a size of 1 cm.

[0050] Preheat the pot in the 1400w induction cooker heating mode for 1 minute, add cooking oil to the pot, and when the oil temperature rises to about 140°C, put the broken fish bones and minced meat into the pot and fry for 2 minutes on both sides.

[0051] (2) Add water to cook, the mass ratio of leftovers (fish bones, minced meat) to water is 1:4, 1:5, 1:6, 1:7 and 1:8 respectively, and the cooking time is 60min.

[0052] (3) After the fish soup is cooled to room temperature, filter it with a 100-mesh filter and homogenize it at 30 MPa and 60°C for 5 minutes; detect the collagen content in the fish soup, and perform sensory evaluation.

[0053] The effects of different fish-water ratios on the collagen content of fish soup are as follows: image 3 As shown, the impact on the sensory score of fish soup is as Figure 4 shown. ...

Embodiment 3

[0056] (1) After cleaning the fish bones and minced meat of cultured puffer fish (non-toxic) leftovers, break them into pieces with a size of 1 cm.

[0057] Preheat the pot in the 1400w induction cooker heating mode for 1 minute, add cooking oil to the pot, and when the oil temperature rises to about 140°C, put the broken fish bones and minced meat into the pot and fry for 2 minutes on both sides.

[0058] (2) Add water for boiling, the mass ratio of leftovers (fish bones, minced meat) to water is 1:6, and the cooking time is 30, 45, 60, 75 and 90 minutes respectively.

[0059] (3) After the fish soup is cooled to room temperature, filter it with a 100-mesh filter and homogenize it at 30 MPa and 60°C for 5 minutes; detect the collagen content in the fish soup, and perform sensory evaluation.

[0060] The effects of different cooking times on the collagen content of fish soup are as follows: Figure 5 As shown, the impact on the sensory score of fish soup is as Figure 6 show...

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Abstract

The invention relates to the field of food, in particular to a method for improving stability of a fish soup flavor material. The method comprises the following steps: (1) frying fish flesh leftovers with edible oil; wherein the fish flesh leftovers are byproducts in a processing process of fresh fish and comprise fish bones and minced flesh; (2) adding water, decocting for 30-90 min, and filtering; and (3) taking the filtered fish soup and homogenizing under 10-40 Mpa. The fish soup flavor material obtained through the method has good stability and stable appearance quality in a storage period, is free of phenomena of layering, precipitation, flocculation or grease separation and the like, and does not have an obvious change of sensory evaluation. The by-products in aquatic product processing can be effectively utilized, cost is reduced, waste and economic loss are avoided, and the method has a good market prospect.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a treatment method for improving the stability of fish soup flavoring material. Background technique [0002] my country's aquatic product output is very large, accounting for 35% of the global aquatic product production, ranking first in the world, and has maintained a high-speed growth momentum. The processing and comprehensive utilization of aquatic products will be accompanied by a large number of by-products, including fish heads, fish skins, fish scales, fish fins, fish bones, minced meat, etc. These by-products are not fully processed and utilized, resulting in great waste and huge economic losses. [0003] Human beings have eaten soup for more than 8,000 years. All countries in the world have the habit of drinking soup. Different regions have their own special soups. Many countries have even formed their own soup culture. The soup market has shown a trend of rapid develo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L17/00A23L5/10
CPCA23L23/00A23L17/00A23L5/11A23L5/12A23L5/13A23V2002/00A23V2300/26A23V2300/38
Inventor 徐卉李晓朋陶宁萍徐逍俞骏
Owner SHANGHAI OCEAN UNIV
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