CN114424810B - 一种海南鲷副产品酵母脱腥的方法 - Google Patents
一种海南鲷副产品酵母脱腥的方法 Download PDFInfo
- Publication number
- CN114424810B CN114424810B CN202210029751.0A CN202210029751A CN114424810B CN 114424810 B CN114424810 B CN 114424810B CN 202210029751 A CN202210029751 A CN 202210029751A CN 114424810 B CN114424810 B CN 114424810B
- Authority
- CN
- China
- Prior art keywords
- sea bream
- yeast
- parts
- byproduct
- deodorization
- 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.)
- Active
Links
- 241000473391 Archosargus rhomboidalis Species 0.000 title claims abstract description 146
- 239000006227 byproduct Substances 0.000 title claims abstract description 85
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 79
- 238000000034 method Methods 0.000 title claims abstract description 34
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 36
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229930003270 Vitamin B Natural products 0.000 claims abstract description 18
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 18
- 235000019156 vitamin B Nutrition 0.000 claims abstract description 18
- 239000011720 vitamin B Substances 0.000 claims abstract description 18
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 18
- 239000011718 vitamin C Substances 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 230000001877 deodorizing effect Effects 0.000 claims abstract description 9
- 239000000047 product Substances 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims description 70
- 235000006468 Thea sinensis Nutrition 0.000 claims description 54
- 235000020279 black tea Nutrition 0.000 claims description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 238000002156 mixing Methods 0.000 claims description 30
- 150000003839 salts Chemical class 0.000 claims description 26
- 239000003795 chemical substances by application Substances 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 24
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 20
- 238000005096 rolling process Methods 0.000 claims description 20
- 150000001875 compounds Chemical class 0.000 claims description 18
- 235000000346 sugar Nutrition 0.000 claims description 17
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 16
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 16
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 16
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 16
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 16
- 239000004223 monosodium glutamate Substances 0.000 claims description 16
- 235000019991 rice wine Nutrition 0.000 claims description 16
- 235000013616 tea Nutrition 0.000 claims description 16
- 239000008367 deionised water Substances 0.000 claims description 14
- 229910021641 deionized water Inorganic materials 0.000 claims description 14
- 239000000243 solution Substances 0.000 claims description 11
- 229930003427 Vitamin E Natural products 0.000 claims description 10
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 10
- 235000002639 sodium chloride Nutrition 0.000 claims description 10
- 235000019165 vitamin E Nutrition 0.000 claims description 10
- 229940046009 vitamin E Drugs 0.000 claims description 10
- 239000011709 vitamin E Substances 0.000 claims description 10
- 239000011259 mixed solution Substances 0.000 claims description 9
- 229930064664 L-arginine Natural products 0.000 claims description 8
- 235000014852 L-arginine Nutrition 0.000 claims description 8
- 239000006096 absorbing agent Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 238000004898 kneading Methods 0.000 claims description 8
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 8
- 239000001509 sodium citrate Substances 0.000 claims description 8
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 8
- 238000005507 spraying Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000009489 vacuum treatment Methods 0.000 claims description 8
- ODKSFYDXXFIFQN-BYPYZUCNSA-N L-arginine Chemical compound OC(=O)[C@@H](N)CCCN=C(N)N ODKSFYDXXFIFQN-BYPYZUCNSA-N 0.000 claims description 7
- 230000004913 activation Effects 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims 1
- 238000004332 deodorization Methods 0.000 abstract description 24
- 241000251468 Actinopterygii Species 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000002699 waste material Substances 0.000 abstract description 4
- 238000011161 development Methods 0.000 abstract description 3
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000003344 environmental pollutant Substances 0.000 abstract description 2
- 231100000719 pollutant Toxicity 0.000 abstract description 2
- 238000010306 acid treatment Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 11
- 210000001015 abdomen Anatomy 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 7
- 238000005406 washing Methods 0.000 description 6
- 230000000813 microbial effect Effects 0.000 description 4
- 238000005554 pickling Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000019643 salty taste Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000009360 aquaculture Methods 0.000 description 2
- 244000144974 aquaculture Species 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019623 juiciness Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 125000002059 L-arginyl group Chemical group O=C([*])[C@](N([H])[H])([H])C([H])([H])C([H])([H])C([H])([H])N([H])C(=N[H])N([H])[H] 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 238000006241 metabolic reaction Methods 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005185 salting out Methods 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000002195 synergetic effect Effects 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
- 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
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
-
- 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
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
本发明公开了一种海南鲷副产品酵母脱腥的方法,涉及食品安全生产技术领域。本发明在进行海南鲷副产品酵母脱腥时,以发酵脱腥的方法为基础,通过添加辅料并以滚揉工艺将海南鲷副产品进行二次脱腥,解决鱼肉脱腥和返腥的问题;发酵脱腥前,先进行酸处理,酵母发酵时加入少量维生素C和维生素B,缩短脱腥时间,同时也方便大规模的生产;本发明的脱腥方法脱腥效果好,脱腥完全,可广泛应用于其他的水产品脱腥工作中,大大提高了海南鲷的副产品的附加值,最大化的开发海南鲷,减少资源的浪费,且脱腥开发的过程中不产生任何废弃污染物,间接保护了环境,绿色环保。
Description
技术领域
本发明涉及食品安全生产技术领域,具体为一种海南鲷副产品酵母脱腥的方法。
背景技术
“海南有鱼,其名为鲷”,海南鲷作为海南一大代表鱼类,是海南优势出口的农产品。但是由于多为淡水养殖,外界养殖环境和鱼体内的代谢反应使得鱼肉有土腥味生成,尤其是在副产品鱼下巴以及鱼腹肉这些脂肪分布高的部位,腥味最为严重,限制了副产品高值化利用,只能以便宜的价格出售在大流通市场中。
因此,研究一种对于副产物鱼下巴以及鱼腹肉这些脂肪分布高的部位进行脱腥得方法,是非常具有发展前景的,不仅让海南鲷副产品更加美味,还提高了副产物得经济价值。由此,本发明提供了一种除腥方法,既可以有效去除海南鲷副产品的腥味,又可以缩短生产时间,方便于大规模的生产。
发明内容
本发明的目的在于提供一种海南鲷副产品酵母脱腥的方法,以解决上述背景技术中提出的问题。
为了解决上述技术问题,本发明提供如下技术方案:一种海南鲷副产品酵母脱腥的方法,包括以下具体步骤:
(1)海南鲷副产品前处理:将海南鲷副产品清洗、沥干后,置于真空吸附机中,加入海南鲷副产品质量1~2倍的红茶混合液,真空处理90~95s,真空度为-0.083~-0.090MPa,获得前处理的海南鲷副产品;
(2)发酵脱腥:将酵母液均匀喷洒在前处理的海南鲷副产品表面,进行发酵,得到发酵后的海南鲷副产品;
(3)滚揉处理:将发酵后的海南鲷副产品与发酵后的海南鲷副产品质量0.13~0.15倍的辅料混合置于滚揉机中,滚揉10~15min,得到脱腥后的海南鲷副产品。
优选的,上述步骤(1)中红茶混合液的制备方法为:将红茶置于红茶质量32~33倍的去离子水中,85℃下煮制30~40min后,冷却至室温,捞出茶叶,按质量比1:3.3:5.0:4.1~1:3.7:5.3:4.4加入维生素E、盐、柠檬酸和海藻糖,海藻糖和红茶的质量比为1.5:1~2.1:1,搅拌均匀制得红茶混合液。
优选的,上述步骤(2)中:酵母液是将酵母放入15倍的35~45℃水中活化处理15min后,加入酵母质量0.02倍的维生素C和酵母质量0.03倍的维生素B混合均匀制得。
优选的,上述步骤(2)中:酵母液与海南鲷副产品质量比为1:15~1:15.5。
优选的,上述步骤(2)中:发酵时,将喷洒酵母液的前处理的海南鲷副产品密闭放置,发酵1~1.5h。
优选的,上述步骤(3)中:辅料是复配保水剂、糖、味精、盐、米酒按质量比1.3:0.5:1.5:5:5混合均匀制得。
优选的,所述复配保水剂为L-精氨酸、碳酸钠和柠檬酸钠按质量比1:1.5:1.5混合而得
优选的,所述海南鲷副产品酵母脱腥的方法制得的脱腥海南鲷副产品包括以下重量分数的原料:100~200份海南鲷副产品,105~410份红茶混合液,1~3份酵母,24~68份水,1.3~3份复配保水剂,0.5~1.5份糖,1.5~4.5份味精,5~15份盐,5~15份米酒,5~15份维生素C,5~15份维生素B。
与现有技术相比,本发明所达到的有益效果是:
本发明在进行海南鲷副产品酵母脱腥时,以发酵脱腥的方法为基础,并添加辅料并以及滚揉工艺的方式将海南鲷副产品进行二次脱腥,解决鱼肉脱腥和返腥的问题。
首先,先预处理海南鲷副产品,利用维生素E、盐、柠檬酸、海藻糖和红茶水复配进行包埋脱腥;红茶水和维生素E起到稳定效果和抗氧化作用,抑制微生物生长,此外还能防止后续放置过程中,在海南鲷副产品表面形成结晶,破坏海南鲷副产品的口感和品质;盐的加入,提高溶液的渗透压,利用盐析作用有效去除部分腥味物质;海藻糖能有效保护海南鲷副产的蛋白质分子结构,保证口感的同时掩盖掉柠檬酸的气味;五种溶液互相结合各自优点产生协同增效的作用,提高脱腥效率,并互相弥补不足,同时又利用真空吸附处理,加快溶液在海南鲷副产品表面的渗透速度,与腥味物质充分反应,大大缩短加工时间,提高效率,从而达到最佳的脱腥效果和产品品质。
其次,发酵脱腥时利用酵母发酵,有效脱除副产品中的小分子腥味物质,还能减少副产品蛋白质的腐败,延缓脂肪和糖类的降解,保持海南鲷副产品的营养活性;然后加入少量维生素C和维生素B提鲜,同时将少量酵母味吸收,维生素B将发酵产生的乙醇分解,减少发酵后对副产品的口味影响。
最后,发酵脱腥时在滚揉机中进行,滚揉工艺能够使海南鲷副产品的组织结构变得松弛,引起细胞膜破裂、肌纤维断裂,能够嫩化海南鲷副产品,提高副产品口感,且能快速均匀渗透,缩短脱腥时间,同时也方便大规模的生产;发酵脱腥后与辅料再次进行滚揉,辅料为食盐、蔗糖、味精、红茶混合液和米酒,提高肉质品的质地、风味和嫩度,对鱼肉盐溶蛋白凝胶的保水效果俱佳,而且具有去腥、去泥味功效,将腌制脱腥与滚揉工艺结合,脱腥完全,可广泛应用于其他的水产品脱腥工作中,并且大大提高了海南鲷的副产品的附加值,最大化的开发海南鲷,减少资源的浪费,且脱腥开发的过程中不产生任何废弃污染物,间接保护了环境,绿色环保。
具体实施方式
下面将结合本发明的实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
感官检验:采取感官评分的方法,由10人组成感官评定小组,将实施例1、2、3与对比例1、2、3、4脱腥得到的海南鲷副产品蒸熟后分别对鱼腥味、咸味、多汁性、口感进行评价,取其平均值做为评分结果,满分为100分。
微生物检验:参照GB/T 4789.2《食品卫生微生物检验菌落总数测定》,将实施例与现有工艺得到的海南鲷副产品进行微生物检验。
实施例1
一种脱腥后的海南鲷鱼下巴,按重量份数计,主要包括:100份的海南鲷鱼下巴、105份的红茶混合液,1份的酵母、24份的水、1.3份的复配保水剂、0.5份的糖、1.5份的味精、5份的盐、5份的米酒,5份的维生素C和5份的维生素B;
一种海南鲷副产品酵母脱腥的方法,包括以下具体步骤:
(1)海南鲷鱼下巴前处理:将红茶置于红茶质量32倍的去离子水中,85℃下煮制30min后,冷却至室温,捞出茶叶,按质量比1:3.3:5.0:4.1加入维生素E、盐、柠檬酸和海藻糖,搅拌均匀制得红茶混合液;将海南鲷鱼下巴清洗、沥干后,置于真空吸附机中,加入海南鲷鱼下巴质量1倍的红茶混合液,真空处理90s,真空度为-0.083MPa,获得前处理的海南鲷鱼下巴;
(2)发酵脱腥:将酵母放入15倍的35℃水中活化处理15min后,加入酵母质量0.02倍的维生素C和酵母质量0.03倍的维生素B混合均匀制得酵母液;将酵母液均匀喷洒在前处理的海南鲷鱼下巴表面,酵母液与海南鲷鱼下巴质量比为1:15,室温下发酵1h得到发酵后的海南鲷鱼下巴;
(3)滚揉处理:将复配保水剂、糖、味精、盐、米酒按质量比1.3:0.5:1.5:5:5混合均匀制得辅料,复配保水剂中L-精氨酸、碳酸钠和柠檬酸钠的质量比为1:1.5:1.5;将发酵后的海南鲷鱼下巴与发酵后的海南鲷鱼下巴质量0.13倍的辅料混合置于滚揉机中,滚揉15min,得到脱腥后的海南鲷鱼下巴。
实施例2
一种脱腥后的海南鲷鱼腹肉,按重量份数计,主要包括:150份的海南鲷鱼腹肉、225份的红茶混合液、3份的酵母、48份的水、2.6份的复配保水剂、1份的糖、3份的味精、10份的盐、10份的米酒,10份的维生素C和10份的维生素B;
一种海南鲷副产品酵母脱腥的方法,包括以下具体步骤:
(1)海南鲷鱼下巴前处理:将红茶置于红茶质量32.45倍的去离子水中,85℃下煮制36min后,冷却至室温,捞出茶叶,按质量比1:3.52:5.25:4.33加入维生素E、盐、柠檬酸和海藻糖,搅拌均匀制得红茶混合液;将海南鲷鱼下巴清洗、沥干后,置于真空吸附机中,加入海南鲷鱼下巴质量1.5倍的红茶混合液,真空处理93s,真空度为-0.086MPa,获得前处理的海南鲷鱼下巴;
(2)发酵脱腥:将酵母放入15倍的40℃水中活化处理15min后,加入酵母质量0.02倍的维生素C和酵母质量0.03倍的维生素B混合均匀制得酵母液;将酵母液均匀喷洒在前处理的海南鲷鱼腹肉表面,酵母液与海南鲷鱼下巴质量比为1:15,室温下发酵1.2h得到发酵后的海南鲷鱼腹肉;
(3)滚揉处理:将复配保水剂、糖、味精、盐、米酒按质量比1.3:0.5:1.5:5:5混合均匀制得辅料,复配保水剂中L-精氨酸、碳酸钠和柠檬酸钠的质量比为1:1.5:1.5;将发酵后的海南鲷鱼腹肉与发酵后的海南鲷鱼腹肉质量0.14倍的辅料混合置于滚揉机中,滚揉14min,得到脱腥后的海南鲷鱼腹肉。
实施例3
一种脱腥后的海南鲷鱼下巴,按重量份数计,主要包括:200份的海南鲷鱼下巴、410份的红茶混合液、3份的酵母、68份的水、3份的复配保水剂、1.5份的糖、4.5份的味精、15份的盐、15份的米酒,15份的维生素C和15份的维生素B;一种海南鲷副产品酵母脱腥的方法,包括以下具体步骤:
(1)海南鲷鱼下巴前处理:将红茶置于红茶质量33倍的去离子水中,85℃下煮制40min后,冷却至室温,捞出茶叶,按质量比1:3.7:5.3:4.4加入维生素E、盐、柠檬酸和海藻糖,海藻糖和红茶的质量比为2.1:1,搅拌均匀制得红茶混合液;将海南鲷鱼下巴清洗、沥干后,置于真空吸附机中,加入海南鲷鱼下巴质量2倍的红茶混合液,真空处理95s,真空度为-0.090MPa,获得前处理的海南鲷鱼下巴;
(2)发酵脱腥:将酵母放入15倍的45℃水中活化处理15min后,加入酵母质量0.02倍的维生素C和酵母质量0.03倍的维生素B混合均匀制得酵母液;将酵母液均匀喷洒在前处理的海南鲷鱼下巴表面,酵母液与海南鲷鱼下巴质量比为1:15,室温下发酵1.5h得到发酵后的海南鲷副产品;
(3)滚揉处理:将复配保水剂、糖、味精、盐、米酒按质量比1.3:0.5:1.5:5:5混合均匀制得辅料,复配保水剂中L-精氨酸、碳酸钠和柠檬酸钠的质量比为1:1.5:1.5;将发酵后的海南鲷鱼下巴与发酵后的海南鲷鱼下巴质量0.15倍的辅料混合置于滚揉机中,滚揉15min,得到脱腥后的海南鲷鱼下巴。
对比例1
一种脱腥后的海南鲷鱼下巴,按重量份数计,主要包括:200份的海南鲷鱼下巴、410份的红茶混合液、3份的酵母、68份的水、3份的复配保水剂、1.5份的糖、4.5份的味精、15份的盐、15份的米酒,15份的维生素C和15份的维生素B;一种海南鲷副产品酵母脱腥的方法,包括以下具体步骤:
(1)海南鲷鱼下巴前处理:将红茶置于红茶质量33倍的去离子水中,85℃下煮制40min后,冷却至室温,捞出茶叶,按质量比1:3.7:5.3:4.4加入维生素E、盐、柠檬酸和海藻糖,海藻糖和红茶的质量比为2.1:1,搅拌均匀制得红茶混合液;将海南鲷鱼下巴清洗、沥干后,置于真空吸附机中,加入海南鲷鱼下巴质量2倍的红茶混合液,真空处理95s,真空度为-0.090MPa,获得前处理的海南鲷鱼下巴;
(2)发酵脱腥:将酵母放入15倍的45℃水中活化处理15min后,加入酵母质量0.02倍的维生素C混合均匀制得酵母液;将酵母液均匀喷洒在前处理的海南鲷鱼下巴表面,酵母液与海南鲷鱼下巴质量比为1:15,室温下发酵1.5h得到发酵后的海南鲷副产品;
(3)滚揉处理:将复配保水剂、糖、味精、盐、米酒按质量比1.3:0.5:1.5:5:5混合均匀制得辅料,复配保水剂中L-精氨酸、碳酸钠和柠檬酸钠的质量比为1:1.5:1.5;将发酵后的海南鲷鱼下巴与发酵后的海南鲷鱼下巴质量0.15倍的辅料混合置于滚揉机中,滚揉15min,得到脱腥后的海南鲷鱼下巴。
对比例2
一种脱腥后的海南鲷鱼下巴,按重量份数计,主要包括:200份的海南鲷鱼下巴、410份的红茶混合液、3份的酵母、68份的水、3份的复配保水剂、1.5份的糖、4.5份的味精、15份的盐、15份的米酒,15份的维生素C和15份的维生素B;一种海南鲷副产品酵母脱腥的方法,包括以下具体步骤:
(1)海南鲷鱼下巴前处理:将红茶置于红茶质量33倍的去离子水中,85℃下煮制40min后,冷却至室温,捞出茶叶,按质量比1:3.7:5.3:4.4加入维生素E、盐、柠檬酸和海藻糖,海藻糖和红茶的质量比为2.1:1,搅拌均匀制得红茶混合液;将海南鲷鱼下巴清洗、沥干后,置于真空吸附机中,加入海南鲷鱼下巴质量2倍的红茶混合液,真空处理95s,真空度为-0.090MPa,获得前处理的海南鲷鱼下巴;
(2)发酵脱腥:将酵母放入15倍的45℃水中活化处理15min后制得酵母液;将酵母液均匀喷洒在前处理的海南鲷鱼下巴表面,酵母液与海南鲷鱼下巴质量比为1:15,室温下发酵1.5h得到发酵后的海南鲷副产品;
(3)滚揉处理:将复配保水剂、糖、味精、盐、米酒按质量比1.3:0.5:1.5:5:5混合均匀制得辅料,复配保水剂中L-精氨酸、碳酸钠和柠檬酸钠的质量比为1:1.5:1.5;将发酵后的海南鲷鱼下巴与发酵后的海南鲷鱼下巴质量0.15倍的辅料混合置于滚揉机中,滚揉15min,得到脱腥后的海南鲷鱼下巴。
对比例3
一种脱腥后的海南鲷鱼下巴,按重量份数计,主要包括:200份的海南鲷鱼下巴、410份的红茶混合液、3份的酵母、68份的水、3份的复配保水剂、1.5份的糖、4.5份的味精、15份的盐、15份的米酒,15份的维生素C和15份的维生素B;一种海南鲷副产品酵母脱腥的方法,包括以下具体步骤:
(1)海南鲷鱼下巴前处理:将红茶置于红茶质量33倍的去离子水中,85℃下煮制40min后,冷却至室温,捞出茶叶,按质量比1:3.7:5.3:4.4加入维生素E、盐、柠檬酸和海藻糖,海藻糖和红茶的质量比为2.1:1,搅拌均匀制得红茶混合液;将海南鲷鱼下巴清洗、沥干后,置于真空吸附机中,加入海南鲷鱼下巴质量2倍的红茶混合液,真空处理95s,真空度为-0.090MPa,获得前处理的海南鲷鱼下巴;
(2)发酵脱腥:将酵母放入15倍的45℃水中活化处理15min后,加入酵母质量0.02倍的维生素C和酵母质量0.03倍的维生素B混合均匀制得酵母液;将酵母液均匀喷洒在前处理的海南鲷鱼下巴表面,酵母液与海南鲷鱼下巴质量比为1:15,室温下发酵1.5h得到发酵后的海南鲷副产品;
(3)腌制处理:将复配保水剂、糖、味精、盐、米酒按质量比1.3:0.5:1.5:5:5混合均匀制得辅料,复配保水剂中L-精氨酸、碳酸钠和柠檬酸钠的质量比为1:1.5:1.5;将发酵后的海南鲷鱼下巴与发酵后的海南鲷鱼下巴质量0.15倍的辅料混合,腌制15min,制得脱腥后的海南鲷鱼下巴。
效果例
下表1给出了采用本发明实施例1、2、3与对比例1、2、3使用海南鲷副产品酵母脱腥的方法制备的脱腥后的海南鲷副产品性能分析。
下表2给出了本发明实施例1、2、3与现有工艺使用海南鲷副产品酵母脱腥的方法制备的脱腥后的海南鲷副产品微生物性能分析。
表1
鱼腥味 | 咸味 | 多汁性 | 口感 | |
实施例1 | 24 | 23 | 25 | 23 |
实施例2 | 24 | 25 | 23 | 24 |
实施例3 | 25 | 24 | 24 | 25 |
对比例1 | 24 | 21 | 23 | 13 |
对比例2 | 17 | 15 | 21 | 23 |
对比例3 | 23 | 9 | 15 | 16 |
通过实施例1、2、3与对比例的实验数据对比可明显发现,本发明的脱腥方法制得的脱腥后的海南鲷副产品,鱼腥味适中,咸味适中,汁水饱满,口感适中;
从实施例1与实施例2、实施例3对比例1、2对比可以发现,在酵母液中加入维生素C和维生素B,将副产品进行提鲜的同时,减少了发酵后对副产品的口味影响;从实施例1、实施例2、实施例3与对比例3对比可以发现,发酵结合滚揉处理,最后以滚揉代替传统的腌制方法,虽然将鱼腥味去除,但味道过咸,使得口感较差且将汁水吸收,使得蒸制后的副产品汁水较少。
表2
通过实施例1、2、3与现有工艺的实验数据对比可明显发现,本发明的脱腥方法制得的脱腥后的海南鲷副产品,其内微生物指标明显低于现有工艺中的海南鲷副产品,保证食品的安全性。
最后应说明的是:以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种海南鲷副产品酵母脱腥的方法,其特征在于,所述海南鲷副产品酵母脱腥的方法包括以下具体步骤:
(1)海南鲷副产品前处理:将海南鲷副产品清洗、沥干后,置于真空吸附机中,加入海南鲷副产品质量1~2倍的红茶混合液,真空处理90~95s,真空度为-0.083~-0.090MPa,获得前处理的海南鲷副产品;所述红茶混合液的制备方法为:将红茶置于红茶质量32~33倍的去离子水中,85℃下煮制30~40min后,冷却至室温,捞出茶叶,按质量比1:3.3:5.0:4.1~1:3.7:5.3:4.4加入维生素E、盐、柠檬酸和海藻糖,海藻糖和红茶的质量比为1.5:1~2.1:1,搅拌均匀制得红茶混合液;
(2)发酵脱腥:将酵母液均匀喷洒在前处理的海南鲷副产品表面,进行发酵,得到发酵后的海南鲷副产品;所述酵母液是将酵母放入15倍的35~45℃水中活化处理15min后,加入酵母质量0.02倍的维生素C和酵母质量0.03倍的维生素B混合均匀制得;
(3)滚揉处理:将发酵后的海南鲷副产品与发酵后的海南鲷副产品质量0.13~0.15倍的辅料混合置于滚揉机中,滚揉10~15min,得到脱腥后的海南鲷副产品;所述辅料是复配保水剂、糖、味精、盐、米酒按质量比1.3:0.5:1.5:5:5混合均匀制得;所述复配保水剂为L-精氨酸、碳酸钠和柠檬酸钠按质量比1:1.5:1.5混合而得。
2.根据权利要求1所述的一种海南鲷副产品酵母脱腥的方法,其特征在于,所述步骤(2)中:酵母液与海南鲷副产品质量比为1:15~1:15.5。
3.根据权利要求1所述的一种海南鲷副产品酵母脱腥的方法,其特征在于,所述步骤(2)中:发酵时,将喷洒酵母液的前处理的海南鲷副产品密闭放置,发酵1~1.5h。
4.根据权利要求1所述的一种海南鲷副产品酵母脱腥的方法,其特征在于,所述海南鲷副产品酵母脱腥的方法制得的脱腥海南鲷副产品包括以下重量分数的原料:100~200份海南鲷副产品,105~410份红茶混合液,1~3份酵母,24~68份水,1.3~3份复配保水剂,0.5~1.5份糖,1.5~4.5份味精,5~15份盐,5~15份米酒,5~15份维生素C,5~15份维生素B。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210029751.0A CN114424810B (zh) | 2022-01-12 | 2022-01-12 | 一种海南鲷副产品酵母脱腥的方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210029751.0A CN114424810B (zh) | 2022-01-12 | 2022-01-12 | 一种海南鲷副产品酵母脱腥的方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN114424810A CN114424810A (zh) | 2022-05-03 |
CN114424810B true CN114424810B (zh) | 2024-01-09 |
Family
ID=81312027
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202210029751.0A Active CN114424810B (zh) | 2022-01-12 | 2022-01-12 | 一种海南鲷副产品酵母脱腥的方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN114424810B (zh) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104856102A (zh) * | 2015-05-06 | 2015-08-26 | 河南科技大学 | 一种黄河鲤鱼即食鱼干的制备工艺 |
CN105360738A (zh) * | 2015-04-23 | 2016-03-02 | 浙江海洋学院 | 一种鲣鱼生物脱腥方法 |
CN109198152A (zh) * | 2018-08-09 | 2019-01-15 | 中国热带农业科学院农产品加工研究所 | 一种罗非鱼蛋白粉的脱腥方法、该方法得到的罗非鱼蛋白粉及应用 |
CN111820388A (zh) * | 2020-07-21 | 2020-10-27 | 江南大学 | 一种具有显著脱腥效果的鱼胶的复合脱腥方法 |
-
2022
- 2022-01-12 CN CN202210029751.0A patent/CN114424810B/zh active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105360738A (zh) * | 2015-04-23 | 2016-03-02 | 浙江海洋学院 | 一种鲣鱼生物脱腥方法 |
CN104856102A (zh) * | 2015-05-06 | 2015-08-26 | 河南科技大学 | 一种黄河鲤鱼即食鱼干的制备工艺 |
CN109198152A (zh) * | 2018-08-09 | 2019-01-15 | 中国热带农业科学院农产品加工研究所 | 一种罗非鱼蛋白粉的脱腥方法、该方法得到的罗非鱼蛋白粉及应用 |
CN111820388A (zh) * | 2020-07-21 | 2020-10-27 | 江南大学 | 一种具有显著脱腥效果的鱼胶的复合脱腥方法 |
Non-Patent Citations (4)
Title |
---|
淡水鲢鱼脱腥效果的比较研究;陈奇;张安;何新益;;食品工业科技(02);146-148 * |
罗非鱼片脱腥技术比较研究;郑元平;廖飞宝;;食品工业科技(02);217-222 * |
银鱼蛋白脱腥工艺研究;陈小举;吴学凤;宋标;;巢湖学院学报(03);61-66 * |
鱼制品脱腥工艺的研究;陈奇;黄寿恩;;食品科学(06);163-167 * |
Also Published As
Publication number | Publication date |
---|---|
CN114424810A (zh) | 2022-05-03 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN107723331B (zh) | 一种从鱼鳞中提取胶原蛋白的工艺 | |
CN105614828A (zh) | 一种南极磷虾虾酱及其制备方法 | |
CN110226711B (zh) | 一种用乳酸菌发酵液对肉和肉制品去腥增味的方法 | |
CN112741289A (zh) | 一种低盐、低亚硝酸盐苤蓝泡菜的加工方法 | |
CN107889877B (zh) | 一种淡水小龙虾仁的减菌方法 | |
CN106820082A (zh) | 发酵制备虾酱的方法 | |
CN102754821B (zh) | 一种发酵鱼骨肉酱的生产方法 | |
WO2023005266A1 (zh) | 一种调节肠道菌群的核苷酸益生菌泡菜及其制备方法 | |
CN103829270A (zh) | 一种抽真空和超声波交替式处理鸡翅以提高盐渍速率的方法 | |
CN110257301B (zh) | 一种具有去腥增味作用的乳酸菌发酵液及其应用 | |
CN109329868B (zh) | 一种营养强化型风味鱼露及其加工方法 | |
CN110269176A (zh) | 增强鳙鱼加工中钙溶出的方法 | |
CN110742246A (zh) | 一种控制鲭鱼罐头中组胺的加工方法 | |
CN102511540B (zh) | 一种乳酸菌发酵醇香黄花鱼的腌制方法 | |
CN107495168B (zh) | 一种利用复合微生态发酵剂发酵安福火腿的方法及其制备方法 | |
CN114424810B (zh) | 一种海南鲷副产品酵母脱腥的方法 | |
CN104041854A (zh) | 一种风味鱼制品加工工艺与非热杀菌方法 | |
CN111165780A (zh) | 鲢鱼加工副产物为原料快速制备鱼露的方法 | |
CN110236083A (zh) | 一种富含胶原蛋白即食鱼皮的制备方法 | |
CN111387465B (zh) | 一种利用微生物发酵剂提高鱼酱酸品质的方法 | |
CN108103133A (zh) | 从鱿鱼缠卵腺中提取的抗氧化活性多肽 | |
CN104543934A (zh) | 一种鳀鱼酱油的制备方法 | |
CN108618004A (zh) | 酒粕鲐鱼的制备方法 | |
CN108030002A (zh) | 一种利用生物酶除腥的即食调味鱼块及其制作方法 | |
CN110214954B (zh) | 一种富含dha的鱼骨钙肽乳液及其制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |