CN105010904B - One main laminaria removal agent of raw meat smell and preparation method thereof - Google Patents
One main laminaria removal agent of raw meat smell and preparation method thereof Download PDFInfo
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- CN105010904B CN105010904B CN201510399441.8A CN201510399441A CN105010904B CN 105010904 B CN105010904 B CN 105010904B CN 201510399441 A CN201510399441 A CN 201510399441A CN 105010904 B CN105010904 B CN 105010904B
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- removal agent
- raw meat
- meat smell
- ginger
- kelp
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Abstract
The present invention provides main laminaria removal agent of raw meat smell and preparation method thereof, raw material percentage：Ginger 13% 16%, Chinese prickly ash 8% 11%, hundred vanillas 0.1% 0.3%, alcohol 71.6% 73.8%, edible glacial acetic acid 2% 4%, the sum of percetage by weight of each raw material is 100%.After ginger, Chinese prickly ash, hundred vanilla alcoholic extractions, finished product is obtained after being mixed with edible glacial acetic acid.The removal agent of raw meat smell is safe and non-toxic, easy to use, and the additive used without country's limitation, can in right amount add according to field condition, be adapted to kelp deep-processing process technology for removing offensive smell, be conducive to large-scale promotion application.
Description
Technical field
The present invention relates to kelp deep processing, and in particular to main laminaria removal agent of raw meat smell and preparation method thereof.
Background technology
Kelp has fishy smell, just needs to carry out kelp defishying, tradition when being processed into instant food or snack food
Technology is that kelp adds ginger to cook in the hot water, and cook will also boil the time according to kelp thickness and kind difference, control, to prevent
Only kelp deodorization is not thorough or kelp cooked phenomena such as rotten, and inconvenience is brought to large-scale industrial production.
The content of the invention
It is an object of the invention to provide main laminaria removal agent of raw meat smell and preparation method thereof, deodorization significant effect and makes safety
With conveniently.
To achieve the above object, the present invention adopts the following technical scheme that：
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%th, alcohol 71.6%-73.8%, the sum of edible glacial acetic acid 2%-4%, the percetage by weight of each raw material are 100%.
Preparation method comprises the following steps：Ginger is cleaned, dries section, is mixed with Chinese prickly ash and hundred vanillas, adds alcohol,
It is heated to 50 DEG C, when insulation 2 is small, with 100 mesh screens, adds edible glacial acetic acid in filtrate, be uniformly mixed, be sealed.
Application method is by weight being 1-3 by removal agent of raw meat smell and hot water:20 are uniformly mixed, the kelp being put into after removing sandy soil
Dipping rinsing 5 minutes.The hot water temperature is more than 75 DEG C.
The remarkable advantage of the present invention is：The removal agent of raw meat smell of the present invention is safe and non-toxic, easy to use, is used without country's limitation
Additive, can in right amount be added according to field condition, be adapted to kelp deep-processing process technology for removing offensive smell, being conducive to large-scale promotion should
With.
Embodiment
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%th, alcohol 71.6%-73.8%, the sum of edible glacial acetic acid 2%-4%, the percetage by weight of each raw material are 100%.
Preparation method comprises the following steps：Ginger is cleaned, dries section, is mixed with Chinese prickly ash and hundred vanillas, adds alcohol,
It is heated to 50 DEG C, when insulation 2 is small, with 100 mesh screens, adds edible glacial acetic acid in filtrate, be uniformly mixed, be sealed.
Application method is by weight being 1-3 by removal agent of raw meat smell and hot water:20 are uniformly mixed, the kelp being put into after removing sandy soil
Dipping rinsing 5 minutes.The 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 vanillas 0.2%, alcohol
72.8%th, glacial acetic acid 3% is eaten.
Preparation method comprises the following steps：Ginger is cleaned, dries section, is mixed with Chinese prickly ash and hundred vanillas, adds alcohol,
It is heated to 50 DEG C, when insulation 2 is small, with 100 mesh screens, adds edible glacial acetic acid in filtrate, be uniformly mixed, be sealed.
Application method is by weight being 1 by removal agent of raw meat smell and hot water:10 are uniformly mixed, and are put into the kelp leaching after removing sandy soil
Stain rinses 5 minutes.The 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 vanillas 0.1%, alcohol
71.9%th, glacial acetic acid 4% is eaten.
Preparation method comprises the following steps：Ginger is cleaned, dries section, is mixed with Chinese prickly ash and hundred vanillas, adds alcohol,
It is heated to 50 DEG C, when insulation 2 is small, with 100 mesh screens, adds edible glacial acetic acid in filtrate, be uniformly mixed, be sealed.
Application method is by weight being 1 by removal agent of raw meat smell and hot water:20 are uniformly mixed, and are put into the kelp leaching after removing sandy soil
Stain rinses 5 minutes.The 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 vanillas 0.3%, alcohol
73.7%th, glacial acetic acid 2% is eaten.
Preparation method comprises the following steps：Ginger is cleaned, dries section, is mixed with Chinese prickly ash and hundred vanillas, adds alcohol,
It is heated to 50 DEG C, when insulation 2 is small, with 100 mesh screens, adds edible glacial acetic acid in filtrate, be uniformly mixed, be sealed.
Application method is by weight being 3 by removal agent of raw meat smell and hot water:20 are uniformly mixed, and are put into the kelp leaching after removing sandy soil
Stain rinses 5 minutes.The hot water temperature is more than 75 DEG C.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, should all belong to the covering scope of the present invention.
Claims (3)
- A 1. main laminaria removal agent of raw meat smell, it is characterised in that：Raw material percentage：Ginger 13%-16%, Chinese prickly ash 8%-11%, hundred Vanilla 0.1%-0.3%, alcohol 71.6%-73.8%, the sum of edible glacial acetic acid 2%-4%, the percetage by weight of each raw material are 100%；Institute The preparation method for stating kelp removal agent of raw meat smell comprises the following steps：Ginger is cleaned, dries section, mixes, adds with Chinese prickly ash and hundred vanillas Enter alcohol, be heated to 50 DEG C, when insulation 2 is small, with 100 mesh screens, adds edible glacial acetic acid in filtrate, be uniformly mixed, it is close Envelope preserves.
- 2. a kind of method of kelp removal agent of raw meat smell using as described in claim 1, it is characterised in that：Removal agent of raw meat smell and hot water are pressed Weight ratio is 1-3:20 are uniformly mixed, and are put into the kelp dipping after removing sandy soil and rinse 5 minutes.
- 3. according to the method described in claim 2, it is characterized in that：The 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 |
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| Publication Number | Publication Date |
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| CN105010904A CN105010904A (en) | 2015-11-04 |
| CN105010904B true CN105010904B (en) | 2018-04-13 |
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| CN201510399441.8A Active CN105010904B (en) | 2015-07-09 | 2015-07-09 | One main laminaria removal agent of raw meat smell and preparation method thereof |
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Families Citing this family (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 active Active
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 |
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| CN105010904A (en) | 2015-11-04 |
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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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