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228 results about "Fishy odor" patented technology

But, a strong vaginal odor — for instance, a "fishy" smell — might be abnormal and could indicate a problem. Abnormal vaginal odor that happens because of infection or another problem is usually associated with other vaginal signs and symptoms such as itching, burning, irritation or discharge.

Method of producing flavored deodorized kelp by lactic fermentation

A method of producing flavored deodorized kelp by lactic fermentation relates to the technique of producing flavoring kelp and includes preprocessing, slicing, boiling, flavoring, pickling, packaging and disinfecting. The method is characterized in that inoculated fermentation is carried out after the boiling procedure; shredded (knotted) kelp which is boiled is added in a container with water, freeze-dried powder of inoculated plant lactobacilli is solved and mixed well with the raw materials which are cooled, and CFU (colony forming units) of freeze-dried powder of inoculated plant lactobacilli is larger than or equal to 1X108cfu/g, inoculation amount weighs 0.5%-3% of the shredded (knotted) kelp and water in the container, and sealed fermentation is carried out for 90 minutes to 180 minutes at the temperature of from 32 DEG C to 40 DEG C; the secondary boiling is carried after the inoculated fermentation procedure which is stopped; the boiling temperature ranges from 90 DEG C to 100 DEG C, and the boiling time ranges from 5 minutes to 10 minutes; and the flavoring, pickling, packaging and disinfecting procedures are performed. The method has the advantages that artificial inoculation of lactobacillus plantarum is used for fermenting the kelp, fishy odor is removed effectively, lactic acid is generated by lactic fermentation, pH value is lowered, and kelp tissues are softened.
Owner:霞浦县新世纪农业科技开发有限公司

Feed special for low-fat meat duck without antibiotic and fishy smell

The invention discloses a feed special for a low-fat meat duck without antibiotic and fishy smell, which consists of the following components by weight percentage: 10-25 of lactobacillus fermented material and 75-90 of main material, wherein the lactobacillus fermented material consists of the following raw materials: cotton dregs, rapeseed dregs, bran, peanut meal, maize and lactobacillus fermented liquid; and the main material consists of the following raw materials: bean dregs, maize protein powder, orexin and growth promotion agents, de-fishy agents, stone dust, calcium hydrophosphate, trace elements and maize flour. 10-25 percent of the obtained lactobacillus fermented material is taken according to the percentage of the total weight of the feed for bagging, and 75-90 percent of the obtained main material is taken according to the percentage of the total weight of the feed for packing after bagging, thus the feed special for the meat duck is prepared. The duck fed by the feed which is prepared by uniformly mixing the lactobacillus fermented material and the main material has pork type meat quality, abundant muscles, less fat and high protein content, is inspected to have no chloromycetin, terramycin, aureomycin and sulfanilamide medicaments by the national meat product supervision and inspection center and completely reaches a non-antibiotic standard and meets the requirement of food security of the European Union.
Owner:尹贵良 +1

Micro-nano shell powder fruit-vegetable cleaning agent and preparation method thereof

The invention relates to a daily environment-friendly cleaning agent, and in particular relates to a micro-nano shell powder fruit-vegetable cleaning agent and a preparation method thereof. The micro-nano shell powder fruit-vegetable cleaning agent is suitable for the cleaning of vegetables, fruits, rice, eggs, meat, and aquatic products. The micro-nano shell powder fruit-vegetable cleaning agent is prepared from the following raw materials in parts by weight: micro-nano shell powder, citric acid accounting for 0.7%-7% of the mass percent of the micro-nano shell powder, sodium metasilicate and sodium citrate, the fruit-vegetable cleaning agent based on the shell powder is prepared. Through specific acid-base treatment, high-temperature catalysis and ultrafine grinding on the shell, the shell presents uniform holes while the specific area is increased, the holes have good adsorption performance for the dirt, paraffin, dirt grease and partial microorganism on the surfaces of the fruits-vegetables; at the same time, the alkaline of the activated shell is enhanced so as to present strong sterilizing ability; therefore, the product has effects of adsorbing dirt, pesticide and grease, sterilizing and preserving, and can achieve the effects of removing fishy odor and eliminating odor.
Owner:ZHONGHAI DEJIN TECH CO LTD

Instant shrimp product and production technology thereof

The invention relates to an instant shrimp product and a production technology thereof, and belongs to the field of the deep processing of aquatic products. The method comprises the following steps: cleaning fresh shrimps, preboiling for fishy odor removal, removing shrimp feelers, removing the fishy odor again for the second time, seasoning, predrying with hot wind, and carrying out vacuum low-temperature microwave drying to obtain the instant shrimp product having a crisp mouthfeel, a pure taste, a plump profile and an extremely good nutritional valve. The method has the advantages of furthest reservation of the nutrition and the flavor of the fresh shrimps, high class of the product, advanced technology, easy operation, low cost, and no addition of any crispy agents or antiseptics in the processing process, provides a new product form for the deep processing of shrimps in China, and improves the added values of the shrimps.
Owner:JIANGSU ACADEMY OF AGRICULTURAL SCIENCES

Crocodile meat oral liquid and preparation method thereof

The invention discloses a crocodile meat oral liquid and a preparation method thereof, and belongs to the technical field of meat health-care beverages. The preparation method comprises the following steps of: 1) triturating fresh crocodile meat and adding water; adding 2000-8000 active units of papain, compound protease and flavourzyme to crocodile meat per g, wherein the ratio of active units of papain, compound protease and flavourzyme is (1-2):(1-5):(1-5); and 2) performing enzymolysis for 1-4 hours at 45-65 DEG C, then, inactivating enzyme to remove solid residues to obtain an enzymatic hydrolysate so as to obtain the crocodile meat oral liquid. The crocodile meat oral liquid prepared by the method is high in content of free amino acids, easy to absorb, excellent in taste and free from remarkable bitter taste and fishy smell.
Owner:GUANGZHOU UNIVERSITY OF CHINESE MEDICINE

Processing technology of flavored roasted fish fillet

The invention discloses a processing technology of a flavored roasted fish fillet and solves problems that a roasted fish fillet, processed through a processing technology of the flavored roasted fish fillet in the prior art, is liable to be crimped and crushed, is poor in formability, is thick in fishy smell, is dry and hard and is poor in mouth feel and taste. The processing technology mainly includes following steps: (1) cutting fish into fillets; (2) removing fishy smell; (3) forming the fillets; (4) soaking and flavoring the fillets; (5) primarily drying the fillets; (6) re-softening the fillets; and (7) enhancing fragrance of the fillets. According to the invention, overall optimization and improvement of the processing technology of the flavored roasted fish fillet is carried out, and optimizations and improvements of a fishy-smell-removing liquid formula, a soaking liquid formula and the primary drying process in the processing technology are especially carried out. The forming process, the re-softening process and the fragrance-enhancing process are added to the technology. The overall technology is simple in processes. The fish fillet is good in formability and is small in nutrition loss during the processes. An obtained fish fillet is complete in shape, is fluffy and soft in meat quality and is outstanding in taste. Quality of the fish fillet is greatly improved.
Owner:ZHEJIANG MARINE DEV RES INST

Fishy smell removing process for conditioned duck meat

The invention belongs to the field of food processing, and in particular relates to a fishy smell removing process for conditioned duck meat. The process adopts cooking wine, edible organic acid, ginger, onion, Chinese prickly ash and other materials as a blocker, and duck meat is processed by the blocker through a special process, so that the strong fishy smell in butchering and processing of ducks is solved, the bottleneck in production and sale of conditioned duck meat is eliminated, the consumers and sales range of products are enlarged, the output and sales volume of duck meat products are increased, and meanwhile the development of related industries of ducks can be greatly promoted.
Owner:张瑞菊

Washing and deodorization method for minced catfish fillet

The invention belongs to the technical field of improvement of the quality of fish flesh and provides a washing and deodorization method for minced catfish fillet to overcome the problems that the fishy smell of minced catfish fillet cannot be thoroughly eliminated and the quality of the minced catfish fillet is severely impaired after deodorization in the prior art. The washing and deodorization method comprises the following steps: treatment of raw materials and preparation of a washing solution, wherein the washing solution comprises 0.5% of sodium bicarbonate and 0.25% of tetrasodium pyrophosphate and the pH value of the washing solution is adjusted to 6.5 by using phosphoric acid; primary washing: a step of standing treated minced catfish fillet in the washing solution for 90 s, then carrying out stirring for 30 s, repeating standing and stirring once and then standing the minced catfish fillet for 6 min; secondary washing: a step of filtering the minced catfish fillet having undergone primary washing with two layers of gauze, carrying out secondary washing by using 0.3% sodium chloride as a washing solution according to operations carried out in primary washing and carrying out filtering and dehydration by using two layers of gauze; and preservation. The contents of fibrillin and water in the washed minced catfish fillet are high while the content of fat is obviously reduced, so the quality of the minced catfish fillet is effectively improved. Trimethylamine can be totally removed through washing, so the effect of deodorization is effectively achieved.
Owner:SHANXI AGRI UNIV

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

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.
Owner:NINGBO LANYANG AQUATIC FOOD
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