CN105010904A - Laminaria japonica fishiness removing agent and preparation method thereof - Google Patents
Laminaria japonica fishiness removing agent and preparation method thereof Download PDFInfo
- Publication number
- CN105010904A CN105010904A CN201510399441.8A CN201510399441A CN105010904A CN 105010904 A CN105010904 A CN 105010904A CN 201510399441 A CN201510399441 A CN 201510399441A CN 105010904 A CN105010904 A CN 105010904A
- Authority
- CN
- China
- Prior art keywords
- fishiness
- removal agent
- raw meat
- sea
- tangle
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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- 238000002360 preparation method Methods 0.000 title abstract description 10
- 241000015177 Saccharina japonica Species 0.000 title abstract 4
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 21
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 36
- 235000020995 raw meat Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 12
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 12
- 241001466453 Laminaria Species 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 244000290333 Vanilla fragrans Species 0.000 claims description 6
- 244000263375 Vanilla tahitensis Species 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 239000002689 soil Substances 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 241000234314 Zingiber Species 0.000 abstract description 13
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 244000250129 Trigonella foenum graecum Species 0.000 abstract 2
- 235000011054 acetic acid Nutrition 0.000 abstract 2
- 150000001243 acetic acids Chemical class 0.000 abstract 2
- 239000001917 trigonella foenum graecum l. absolute Substances 0.000 abstract 2
- 238000009835 boiling Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
- Edible Seaweed (AREA)
Abstract
The present invention provides a laminaria japonica fishiness removing agent and preparation method thereof. The laminaria japonica fishiness removing agent comprises the following raw materials in weight percent: 13%-16% of fresh ginger, 8%-11% of Chinese prickly ash, 0.1%-0.3% of common fenugreek seed, 71. 6%-73.8% of alcohol, and 2%-4% of edible acetic acids. The weight percent of the raw materials is 100%. The fresh ginger, Chinese prickly ash, and common fenugreek seed are extracted by the alcohol, and are mixed with the edible acetic acids to obtain the finished product. The fishiness removing agent is safe and non-toxic, is easy to use, does not contain national limited use of additives, can be added in an appropriate amount according to the site conditions, is suitable for fishiness removing technology of laminaria japonica deep processing, and is conductive for a large-scale promotion and application.
Description
Technical field
The present invention relates to sea-tangle deep processing, be specifically related to main laminaria removal agent of raw meat smell and preparation method thereof.
Background technology
Sea-tangle has fishy smell, just need when being processed into instant food or leisure food to carry out defishying to sea-tangle, conventional art is that sea-tangle is with ginger boiling in the hot water, boiling is also different with kind according to sea-tangle thickness, control boils the time, with prevent sea-tangle go raw meat thoroughly or sea-tangle boiling cross the phenomenons such as rotten, bring inconvenience to large-scale industrial production.
Summary of the invention
The object of the present invention is to provide main laminaria removal agent of raw meat smell and preparation method thereof, remove raw meat Be very effective, safe and easy to use.
For achieving the above object, the present invention adopts following technical scheme:
The raw material percentage of one main laminaria removal agent of raw meat smell: ginger 13%-16%, Chinese prickly ash 8%-11%, hundred vanilla 0.1%-0.3%, alcohol 71.6%-73.8%, edible ice acetic acid 2%-4%, the percetage by weight sum of each raw material is 100%.
Preparation method comprises the following steps: ginger, through cleaning, drying section, mixes with Chinese prickly ash and hundred vanillas, adds alcohol, be heated to 50 DEG C, be incubated 2 hours, use 100 mesh screen, add edible ice acetic acid, mix in filtrate, and sealing is preserved.
Using method is mixed by weight for 1-3:20 with hot water by removal agent of raw meat smell, puts into the sea-tangle after removing sandy soil and flood rinsing 5 minutes.Described hot water temperature is more than 75 DEG C.
Remarkable advantage of the present invention is: removal agent of raw meat smell safety non-toxic of the present invention, easy to use, not containing the additive that country's limitation uses, can add in right amount according to field condition, be applicable to sea-tangle deep-processing process technology for removing offensive smell, be conducive to large-scale promotion application.
Detailed description of the invention
The raw material percentage of one main laminaria removal agent of raw meat smell: ginger 13%-16%, Chinese prickly ash 8%-11%, hundred vanilla 0.1%-0.3%, alcohol 71.6%-73.8%, edible ice acetic acid 2%-4%, the percetage by weight sum of each raw material is 100%.
Preparation method comprises the following steps: ginger, through cleaning, drying section, mixes with Chinese prickly ash and hundred vanillas, adds alcohol, be heated to 50 DEG C, be incubated 2 hours, use 100 mesh screen, add edible ice acetic acid, mix in filtrate, and sealing is preserved.
Using method is mixed by weight for 1-3:20 with hot water by removal agent of raw meat smell, puts into the sea-tangle after removing sandy soil and flood rinsing 5 minutes.Described hot water temperature is more than 75 DEG C.
embodiment 1
The raw material percentage of one main laminaria removal agent of raw meat smell: ginger 14%, Chinese prickly ash 10%, hundred vanilla 0.2%, alcohol 72.8%, edible ice acetic acid 3%.
Preparation method comprises the following steps: ginger, through cleaning, drying section, mixes with Chinese prickly ash and hundred vanillas, adds alcohol, be heated to 50 DEG C, be incubated 2 hours, use 100 mesh screen, add edible ice acetic acid, mix in filtrate, and sealing is preserved.
Using method is mixed by weight for 1:10 with hot water by removal agent of raw meat smell, puts into the sea-tangle after removing sandy soil and flood rinsing 5 minutes.Described hot water temperature is more than 75 DEG C.
embodiment 2
The raw material percentage of one main laminaria removal agent of raw meat smell: ginger 13%, Chinese prickly ash 11%, hundred vanilla 0.1%, alcohol 71.9%, edible ice acetic acid 4%.
Preparation method comprises the following steps: ginger, through cleaning, drying section, mixes with Chinese prickly ash and hundred vanillas, adds alcohol, be heated to 50 DEG C, be incubated 2 hours, use 100 mesh screen, add edible ice acetic acid, mix in filtrate, and sealing is preserved.
Using method is mixed by weight for 1:20 with hot water by removal agent of raw meat smell, puts into the sea-tangle after removing sandy soil and flood rinsing 5 minutes.Described hot water temperature is more than 75 DEG C.
embodiment 3
The raw material percentage of one main laminaria removal agent of raw meat smell: ginger 16%, Chinese prickly ash 8%, hundred vanilla 0.3%, alcohol 73.7%, edible ice acetic acid 2%.
Preparation method comprises the following steps: ginger, through cleaning, drying section, mixes with Chinese prickly ash and hundred vanillas, adds alcohol, be heated to 50 DEG C, be incubated 2 hours, use 100 mesh screen, add edible ice acetic acid, mix in filtrate, and sealing is preserved.
Using method is mixed by weight for 3:20 with hot water by removal agent of raw meat smell, puts into the sea-tangle after removing sandy soil and flood rinsing 5 minutes.Described hot water temperature is more than 75 DEG C.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (4)
1. a main laminaria removal agent of raw meat smell, is characterized in that: raw material percentage: ginger 13%-16%, Chinese prickly ash 8%-11%, hundred vanilla 0.1%-0.3%, alcohol 71.6%-73.8%, edible ice acetic acid 2%-4%, and the percetage by weight sum of each raw material is 100%.
2. prepare the method for sea-tangle removal agent of raw meat smell as claimed in claim 1 for one kind, it is characterized in that: comprise the following steps: ginger is through cleaning, drying section, mix with Chinese prickly ash and hundred vanillas, add alcohol, be heated to 50 DEG C, be incubated 2 hours, use 100 mesh screen, add edible ice acetic acid in filtrate, mix, sealing is preserved.
3. use a method for sea-tangle removal agent of raw meat smell as claimed in claim 1, it is characterized in that: removal agent of raw meat smell is mixed by weight for 1-3:20 with hot water, put into the sea-tangle after removing sandy soil and flood rinsing 5 minutes.
4. method according to claim 3, is characterized in that: described hot water temperature is more than 75 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510399441.8A CN105010904B (en) | 2015-07-09 | 2015-07-09 | One main laminaria removal agent of raw meat smell and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510399441.8A CN105010904B (en) | 2015-07-09 | 2015-07-09 | One main laminaria removal agent of raw meat smell and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105010904A true CN105010904A (en) | 2015-11-04 |
| CN105010904B CN105010904B (en) | 2018-04-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510399441.8A Expired - Fee Related CN105010904B (en) | 2015-07-09 | 2015-07-09 | One main laminaria removal agent of raw meat smell and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105010904B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156609A (en) * | 2017-07-06 | 2017-09-15 | 广西顺帆投资有限公司 | A kind of cordate houttuynia removes deodorization method |
| CN108771105A (en) * | 2018-04-27 | 2018-11-09 | 李伟达 | A kind of preparation method of seaweed fishy-smell removing agent |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144630A (en) * | 1995-09-04 | 1997-03-12 | 付伯昕 | Instant kelp nourishing health-care food and its processing method |
| CN101422263A (en) * | 2007-10-29 | 2009-05-06 | 广东海洋大学 | Preparation method and use method of fishy-smell removing agent of kelp and kelp processed product |
| CN104187878A (en) * | 2014-08-01 | 2014-12-10 | 福建农林大学 | Deodorized kelp powder product and production method thereof |
-
2015
- 2015-07-09 CN CN201510399441.8A patent/CN105010904B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144630A (en) * | 1995-09-04 | 1997-03-12 | 付伯昕 | Instant kelp nourishing health-care food and its processing method |
| CN101422263A (en) * | 2007-10-29 | 2009-05-06 | 广东海洋大学 | Preparation method and use method of fishy-smell removing agent of kelp and kelp processed product |
| CN104187878A (en) * | 2014-08-01 | 2014-12-10 | 福建农林大学 | Deodorized kelp powder product and production method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156609A (en) * | 2017-07-06 | 2017-09-15 | 广西顺帆投资有限公司 | A kind of cordate houttuynia removes deodorization method |
| CN108771105A (en) * | 2018-04-27 | 2018-11-09 | 李伟达 | A kind of preparation method of seaweed fishy-smell removing agent |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105010904B (en) | 2018-04-13 |
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| TR01 | Transfer of patent right |
Effective date of registration: 20181009 Address after: 351100 601, room 821, North Street 552, Chang Lin neighborhood committee, Licheng District, Licheng District, Putian, Fujian Patentee after: Fujian Xinmin commercial operation management Co.,Ltd. Address before: 351100 Jomoo Road, three mountain village, west end town, Licheng District, Putian, Fujian Patentee before: Fujian Minzhong Organic Food Co.,Ltd. |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20180413 |
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| CF01 | Termination of patent right due to non-payment of annual fee |