CN103960695A - Method for producing minced fillet without fishy smell - Google Patents
Method for producing minced fillet without fishy smell Download PDFInfo
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- CN103960695A CN103960695A CN201410208134.2A CN201410208134A CN103960695A CN 103960695 A CN103960695 A CN 103960695A CN 201410208134 A CN201410208134 A CN 201410208134A CN 103960695 A CN103960695 A CN 103960695A
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- fish
- fishy smell
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 241000251468 Actinopterygii Species 0.000 claims abstract description 82
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 20
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 108010028690 Fish Proteins Proteins 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 239000000706 filtrate Substances 0.000 claims description 20
- 239000003513 alkali Substances 0.000 claims description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 8
- 238000010521 absorption reaction Methods 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 210000001835 viscera Anatomy 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 238000011017 operating method Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 9
- 210000002808 connective tissue Anatomy 0.000 abstract description 4
- 238000001914 filtration Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract 2
- 238000004537 pulping Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 description 11
- 239000000047 product Substances 0.000 description 10
- 235000013305 food Nutrition 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 7
- 241000252234 Hypophthalmichthys nobilis Species 0.000 description 6
- 229910052799 carbon Inorganic materials 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 239000004223 monosodium glutamate Substances 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 235000019465 surimi Nutrition 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- LFYXNXGVLGKVCJ-FBIMIBRVSA-N 2-methylisoborneol Chemical compound C1C[C@@]2(C)[C@](C)(O)C[C@@H]1C2(C)C LFYXNXGVLGKVCJ-FBIMIBRVSA-N 0.000 description 2
- LFYXNXGVLGKVCJ-UHFFFAOYSA-N 2-methylisoborneol Natural products C1CC2(C)C(C)(O)CC1C2(C)C LFYXNXGVLGKVCJ-UHFFFAOYSA-N 0.000 description 2
- 102000008934 Muscle Proteins Human genes 0.000 description 2
- 108010074084 Muscle Proteins Proteins 0.000 description 2
- 241000276703 Oreochromis niloticus Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 241001125843 Trichiuridae Species 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- DTGKSKDOIYIVQL-UHFFFAOYSA-N dl-isoborneol Natural products C1CC2(C)C(O)CC1C2(C)C DTGKSKDOIYIVQL-UHFFFAOYSA-N 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- JLPUXFOGCDVKGO-TUAOUCFPSA-N (-)-geosmin Chemical compound C1CCC[C@]2(O)[C@@H](C)CCC[C@]21C JLPUXFOGCDVKGO-TUAOUCFPSA-N 0.000 description 1
- 239000001075 (4R,4aR,8aS)-4,8a-dimethyl-1,2,3,4,5,6,7,8-octahydronaphthalen-4a-ol Substances 0.000 description 1
- VVGOCOMZRGWHPI-ONEGZZNKSA-N (e)-hept-4-enal Chemical compound CC\C=C\CCC=O VVGOCOMZRGWHPI-ONEGZZNKSA-N 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- JLPUXFOGCDVKGO-UHFFFAOYSA-N dl-geosmin Natural products C1CCCC2(O)C(C)CCCC21C JLPUXFOGCDVKGO-UHFFFAOYSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229930001467 geosmin Natural products 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- JETNPTUJXPNCAS-UHFFFAOYSA-N nona-3,5-dien-2-one Chemical compound CCCC=CC=CC(C)=O JETNPTUJXPNCAS-UHFFFAOYSA-N 0.000 description 1
- BOSWIMVIGDGZOC-UHFFFAOYSA-N nona-6,8-dien-4-one Chemical compound CCCC(=O)CC=CC=C BOSWIMVIGDGZOC-UHFFFAOYSA-N 0.000 description 1
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- VVGOCOMZRGWHPI-UHFFFAOYSA-N trans-hept-4-enal Natural products CCC=CCCC=O VVGOCOMZRGWHPI-UHFFFAOYSA-N 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for producing minced fillet without fishy smell. The method comprises the following steps: (1) pretreating fish; (2) pulping; (3) regulating the pH value, so that fish proteins are dissolved; (4) filtering and removing undissolved fishbone, connective tissues and the like; (5) adding activated carbon and diatomite, stirring and adsorbing fishy smell substances, and filtering and removing the activated carbon and diatomite; and (6) regulating the pH value so that the fish proteins are precipitated, filtering and obtaining the product. The obtained fish proteins do not have fishy smell and can serve as high-quality raw materials of minced fillet products.
Description
Technical field
The present invention relates to a kind of production method of fish gruel, especially relate to a kind of method of producing without the gruel of fishy smell fish.
Background technology
Surimi product has high protein, low-fat feature, and instant, and since the sixties in 20th century, surimi product has become a kind of modernization aquatic products processing food that has development prospect, is one of aquatic food of worldwide production, consumption figure maximum.The simulated foods that the fish gruel of take is raw material is liked by consumer at home and abroad deeply, and particularly international market is very fast to the demand growth of fish gruel.The output amplification of China's fish gruel and surimi product is obvious, increases every year 27.7%.Unblemished fish gruel is expensive, and the fish of Optimization of Low Value Fish being processed into high added value is rotten, is one of approach effectively utilizing China's aquatic resources.The problem that the rotten processing of Optimization of Low Value Fish fish exists: 1) fishy smell is heavy and complicated, removes difficulty, the particularly distinctive bilgy odour of low-value freshwater fish, 2) Optimization of Low Value Fish fish body is little, thorn is many, and sting between polymyarian, the rotten yield of fish is low.
It is generally acknowledged, the aldehyde material that derives from fat oxidation degraded is the main matter that causes fishlike smell, as 2-hexenoic aldehyde, 2, and 6-nonadienal, 4-heptenal, E, E-2,4-heptan-bis-olefine aldehydr, 2, the 4-last of the ten Heavenly stems-bis-olefine aldehydr, 2,4,7-olefine aldehydr in the last of the ten Heavenly stems three etc.; Bilgy odour material in the flesh of fish is mainly native monosodium glutamate and 2-methyl isoborneol.
The method of the de-raw meat of fish product is a lot.Washing is the most frequently used method, but in WATER-WASHING METHOD, water-solubility protein loss is large, and nonpolar fishy smell material removal effect is bad.Salted rear heated-air drying or the sun dry can only slightly reduce bilgy odour material [referring to Jirawan Y., Athapol N. Effects of preservation methods on geosmin content and off-flavor in Nile tilapia (
oreochromis niloticus) [J]. J. Aquatic Food Pro. Tec. 2000,9 (4): 95-107.].Working concentration is that the Ozone Water rinsing of 3.0-7.5 mg/L can make the native monosodium glutamate in bighead meat reduce by 50%, but flesh of fish fat has partial oxidation, meat quality of fish structure part is deteriorated [referring to Du Guowei, summer Wenshui. the variation [J] of volatile ingredient in silver carp rotten de-raw meat front and back and storage. food industry science and technology, 2007,28 (9): 76-80.].
Summary of the invention
The technical problem to be solved in the present invention is, overcomes the deficiencies in the prior art, provides a kind of and can effectively remove fishlike smell and the high production method without the gruel of fishy smell fish of the rotten yield of fish.
The technical scheme that the present invention solves its technical problem employing is that a kind of production method without the gruel of fishy smell fish, comprises the following steps:
1) flesh of fish pretreatment: internal organ, cleaning, stripping and slicing, rubbing are decaptitated, gone to fresh fish, obtain minced fish;
2) making beating: adding and being equivalent to gained minced fish weight 3-12 temperature is doubly the water of 0-10 ℃, and making beating, must oppress slurry;
3) adjust pH dissolves fish protein: when step (2) gained flesh of fish slurry is stirred, add alkali, adjust pH is to 9-13, or with sour adjust pH to 1-3.5, make flesh of fish dissolving (pH is shown in accompanying drawing 1 to the impact of silver carp muscle protein dissolution rate);
4) filter: cross and filter to remove fishbone, undissolved connective tissue, fish scale etc., get filtrate;
5) absorption: add activated carbon or the diatomite that is equivalent to filtrate weight 0.1-2% in filtrate, stir 5-30min, cross and filter to remove activated carbon, get filtrate;
6) adjust pH makes fish albumen precipitation: when step (5) filtrate is stirred, add acid or alkali and regulate pH value to 4-7, filtration or centrifugal; Must be rotten without fishy smell fish.
All operations step of the present invention is preferably carried out at 0-10 ℃, to guarantee the rotten albumen consistency of fish.
While adjusting pH, if add acid, preferred hydrochloric acid, citric acid or lactic acid, preferred concentration is 0.1-2N; If interpolation alkali, preferably NaOH, NaHCO
3or Na
2cO
3, preferred concentration is 0.1-2N.
The present invention can effectively remove fishlike smell, bilgy odour material, and the rotten product colour of gained fish is shallow, without fishy smell.Active carbon, diatomite can effectively adsorb fishy smell material, if but directly by active carbon, diatomite and block flesh of fish mixing and absorption, because the flesh of fish is block, fishy smell material must be first from the flesh of fish migration out, cause active carbon, the de-raw meat efficiency of diatomite low.The present invention adopts acid adding or alkali to make the flesh of fish be dissolved into liquid state, and applicable active carbon, diatomite play a role, fully the fishy smell material in the absorption flesh of fish.In addition, this technique is to the harmful substance in the flesh of fish, as heavy metal, agriculture is residual, medicine is residual, algae toxin etc. also has the extraordinary effect of subduing.
The rotten product colour of gained fish of the present invention is shallow, without fishy smell, the rotten yield of fish is high, the rotten technique yield of tradition freshwater fish only has 25% left and right, in the present invention, fresh fish decaptitates, goes directly to pull an oar after internal organ, has avoided adopting a large amount of flesh of fish in meat process and has sticked in the loss causing on fishbone, also avoided the loss of myosinogen in the rotten washing step of traditional fish, the rotten yield of fish can be brought up to more than 30%.
Accompanying drawing explanation
Fig. 1 is the figure that affects of pH value dialogue silver carp muscle protein solubility.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
The present embodiment comprises the following steps:
1) flesh of fish pretreatment: fresh white silver carp 4.0kg is raw material, decaptitates, goes internal organ, cleaning, stripping and slicing, rubbing, obtains minced fish;
The present embodiment all operations all carries out at low temperature 0-10 ℃, to guarantee the rotten albumen consistency of fish;
2) making beating: add cold (4 ℃) water that is equivalent to 5 times of gained minced fish weight, the refiner 10000r/min 3min that pull an oar, obtains the flesh of fish and starch;
3) adjust pH dissolves fish protein: when step (2) gained flesh of fish slurry is stirred, add NaOH solution (concentration 1N) adjust pH to 11.5; The flesh of fish dissolves;
4) filter: cross and filter to remove fishbone, undissolved connective tissue, fish scale etc., get filtrate;
5) absorption: add the activated carbon that is equivalent to filtrate weight 2% in filtrate, stir 15min, cross and filter to remove activated carbon, get filtrate;
6) adjust pH makes fish albumen precipitation: when step (5) filtrate is stirred, add hydrochloric acid (concentration 1N) and regulate pH value to 5.5; Filter; Acquisition is without the rotten 1.3kg of fishy smell fish.
The rotten product colour of the present embodiment gained fish is shallow, without fishy smell, the rotten yield of fish is 32.5%.Product fishy smell content of material is in Table 1.Soil monosodium glutamate, 2-methyl isoborneol adopt microwave auxiliary distillation-SPME-gas phase-mass spectrography mensuration (list of references:
fu Xiangjin, Dang Yali, Xu Shiying, Wang Zhang, Li Zhonghai, Hu Yebi. the detection of silver carp fish soil musty material with remove research. food and fermentation industries, 2010,36 (8): 136-139), 2, the 4-last of the ten Heavenly stems-bis-olefine aldehydr employing SPME-gas phase-mass spectrography mensuration (list of references:
fu Xiangjin, Xu Shiying, Wang Zhang. and the impact of yeast cells liquid dialogue silver carp fat oxidation and local flavor. Food Science, 2010,31 (15): 95-98).
Embodiment 2
The present embodiment comprises the following steps:
1) flesh of fish pretreatment: fresh hairtail 4.0kg is raw material, decaptitates, goes internal organ, cleaning, stripping and slicing, rubbing, obtains minced fish;
The present embodiment all operations all carries out at low temperature 0-10 ℃, to guarantee the rotten albumen consistency of fish;
2) making beating: add cold (4 ℃) water that is equivalent to 12 times of gained minced fish weight, the refiner 10000r/min 5min that pull an oar, obtains the flesh of fish and starch;
3) adjust pH dissolves fish protein: when step (2) gained flesh of fish slurry is stirred, add hydrochloric acid solution (concentration 1N) adjust pH to 2; The flesh of fish dissolves;
4) filter: cross and filter to remove fishbone, undissolved connective tissue etc., get filtrate;
5) absorption: add the diatomite that is equivalent to filtrate weight 0.5% in filtrate, stir 10min, cross and filter to remove diatomite, get filtrate;
6) adjust pH makes fish albumen precipitation: when step (5) filtrate is stirred, add NaHCO
3(concentration 1N) regulates pH value to 5.5; Filter; Acquisition is without the rotten 1.5kg of fishy smell fish.
The rotten product colour of the present embodiment gained fish is shallow, without fishy smell, the rotten yield of fish is 37.5%.Product fishy smell content of material is in Table 2.Hexanal, aldehyde C-9 content adopt SPME-gas phase-mass spectrography measure (Liu Ying, etc. the physicochemical property before and after hairtail fishy smell elimination process and de-raw meat for list of references: Xu Yongxia, Jiang Chengcheng. food and fermentation industries, 2013,39 (12): 68-72).
Claims (7)
1. without a production method for fishy smell fish gruel, it is characterized in that, comprise the following steps:
1) flesh of fish pretreatment: internal organ, cleaning, stripping and slicing, rubbing are decaptitated, gone to fresh fish, obtain minced fish;
2) making beating: adding and being equivalent to gained minced fish weight 3-12 temperature is doubly the water of 0-10 ℃, and making beating, obtains flesh of fish slurry;
3) adjust pH dissolves fish protein: when step (2) gained flesh of fish slurry is stirred, add alkali, adjust pH is to 9-13, or with sour adjust pH to 1-3.5, make flesh of fish dissolving;
4) filter, get filtrate;
5) absorption: add activated carbon or the diatomite that is equivalent to filtrate weight 0.1-2% in filtrate, stir 5-30min, filter, remove activated carbon, obtain filtrate;
6) adjust pH, makes fish albumen precipitation: when step (5) gained filtrate is stirred, add acid or alkali and regulate pH value to 4-7, filter; Must be rotten without fishy smell fish.
2. the production method without the gruel of fishy smell fish according to claim 1, is characterized in that, described each operating procedure is all carried out at 0-10 ℃.
3. the production method without the gruel of fishy smell fish according to claim 1 and 2, is characterized in that, in step 3) and step 6), while adjusting pH, described acid is hydrochloric acid, citric acid or lactic acid.
4. the production method without the gruel of fishy smell fish according to claim 1 and 2, is characterized in that, in step 3) and step 6), while adjusting pH, described alkali is NaOH, NaHCO
3or Na
2cO
3.
5. the production method without the gruel of fishy smell fish according to claim 1 and 2, is characterized in that, the concentration of described acid or alkali is 0.1-2N.
6. the production method without the gruel of fishy smell fish according to claim 3, is characterized in that, the concentration of described acid or alkali is 0.1-2N.
7. the production method without the gruel of fishy smell fish according to claim 4, is characterized in that, the concentration of described acid or alkali is 0.1-2N.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410208134.2A CN103960695A (en) | 2014-05-19 | 2014-05-19 | Method for producing minced fillet without fishy smell |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410208134.2A CN103960695A (en) | 2014-05-19 | 2014-05-19 | Method for producing minced fillet without fishy smell |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103960695A true CN103960695A (en) | 2014-08-06 |
Family
ID=51231100
Family Applications (1)
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|---|---|---|---|
| CN201410208134.2A Pending CN103960695A (en) | 2014-05-19 | 2014-05-19 | Method for producing minced fillet without fishy smell |
Country Status (1)
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| CN (1) | CN103960695A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853696A (en) * | 2017-11-21 | 2018-03-30 | 荣成海锐芯生物科技有限公司 | A kind of method that polypeptide oral liquor is prepared using blue and white fish enzymolysis |
| CN111642678A (en) * | 2020-06-02 | 2020-09-11 | 华中农业大学 | Water-saving fishy smell removing method combining rinsing with clean water and ozone water |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101695395A (en) * | 2009-10-23 | 2010-04-21 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for effectively removing fishy smell of chub surimi |
| CN101744317A (en) * | 2009-12-21 | 2010-06-23 | 江南大学 | High-yield low-pollution preparation method for minced fish products |
| KR20120058681A (en) * | 2010-11-18 | 2012-06-08 | 전경철 | Swellfish powder and method of making the same |
| CN102925279A (en) * | 2012-11-13 | 2013-02-13 | 湖北金鲤鱼食品有限公司 | Technology of extracting and refining fish oil from internal organs of silver carps |
-
2014
- 2014-05-19 CN CN201410208134.2A patent/CN103960695A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101695395A (en) * | 2009-10-23 | 2010-04-21 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for effectively removing fishy smell of chub surimi |
| CN101744317A (en) * | 2009-12-21 | 2010-06-23 | 江南大学 | High-yield low-pollution preparation method for minced fish products |
| KR20120058681A (en) * | 2010-11-18 | 2012-06-08 | 전경철 | Swellfish powder and method of making the same |
| CN102925279A (en) * | 2012-11-13 | 2013-02-13 | 湖北金鲤鱼食品有限公司 | Technology of extracting and refining fish oil from internal organs of silver carps |
Non-Patent Citations (1)
| Title |
|---|
| 金晶，等: ""淡水鱼鱼糜脱腥技术的研究"", 《食品科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853696A (en) * | 2017-11-21 | 2018-03-30 | 荣成海锐芯生物科技有限公司 | A kind of method that polypeptide oral liquor is prepared using blue and white fish enzymolysis |
| CN111642678A (en) * | 2020-06-02 | 2020-09-11 | 华中农业大学 | Water-saving fishy smell removing method combining rinsing with clean water and ozone water |
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Application publication date: 20140806 |