[This Chemical patent text was translated from Chinese to English and published about 10 years ago. Critical information has been modified before being posted here]
[54] Title of The Invention: Processing technology for degreasing of cultured large yellow croaker
[57] Abstract
A type of processing technology for degreasing of cultured large yellow croaker, which has been adopted to remove the excessive fat in cultured large yellow croaker. The technical scheme is as following: scrape off the squamae, dissect the large yellow croaker, and then take out of the bowels. After washing the large yellow croaker, put it into degreasing pool to be degreased by microbial enzyme. Four types of microbial strains including candida rugosa, penicillium expansum, aspergillus niger and penicillium cyclopium, which have undergone the processes of acclimatization, variation under ultraviolet ray, separation of culture, cultivation of inclined spore, cultivation of seeding tank, cultivation of fermentation tank, filtration, deposition of ammonia sulfate and freeze drying, are mixed in accordance with certain percent to produce the microbial mixed fat enzyme FE50. Moderately dry the degreased large yellow croaker at low temperature and pack it in vacuum to produce finished product. The remaining fat in the finished product is basically accordant with the wild large yellow croaker. There is original color and gloss on the appearance of finished product. Its shape is complete and its muscle is white or light yellow with solidity and elasticity. The taste of the finished product is similar with the wild one.
Claims
1. A type of processing technology for degreasing of cultured large yellow croaker, which features the following steps: scrape off the squamae, dissect the large yellow croaker, and then take out of the bowels. After washing the large yellow croaker, put it into degreasing pool to be degreased by microbial enzyme. Moderately dry the degreased large yellow croaker at low temperature and pack it in vacuum to produce finished product.
2. A type of processing technology for degreasing of cultured large yellow croaker according to Claim 1, which features that: A type of mixed fat enzyme FE50 with high activity, made of microbial strains with strong specificity to hydrolyzation of fat, has been adopted as microbial enzyme. Four types of microbial strains including candida rugosa, penicillium expansum, aspergillus niger and penicillium cyclopium, which have undergone the processes of acclimatization, variation under ultraviolet ray, separation of culture, cultivation of inclined spore, cultivation of seeding tank, cultivation of fermentation tank, filtration, deposition of ammonia sulfate and freeze drying, are mixed in accordance with certain percent to produce said microbial mixed fat enzyme FE50.
3. A type of processing technology for degreasing of cultured large yellow croaker according to Claim 2, which features the follow steps and compositions: put four types of microbial culture including candida rugosa, penicillium expansum, aspergillus niger and penicillium cyclopium into culture medium with 3% of fish oil for one month to finish said acclimatization. The components of culture medium(g/L) is glucose 10, fish oil of cultured large yellow croaker 30, urea 2, KH2PO4 2.1, MgSO4 0.1, inosite 4×10-6.
Processing technology for degreasing of cultured large yellow croaker
[This Chemical patent text was translated from Chinese to English and published about 10 years ago. Critical information has been modified before being posted here]
Technical Field
This invention involves a type of processing technology for fish, especially a type of microbial mixed fat enzyme for degreasing of maricultural fish.
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Background Information
Being fed by small frozen rough fish, the cultured large yellow croakers have changed in some body properties, such as light body color, sexual precocity, fatty liver and bad taste, especially, the high content of fat, which is 35-36%. Meanwhile, the contents of its necessary amino acid and flavor-amino acid are obviously lower than those of the wild large yellow croaker. In order to improve the quality of cultured large yellow croaker, a degreasing treatment must be carry out. There are some literatures reporting various methods of degreasing fishes, such as Method for Removing Fish-skin and Fat (Publication No. 1052992). By this method, high concentration organic acid has been used to impregnate and stir the fish, which badly degrades the appearance of fish, thus is not suitable for processing of large yellow croaker. Another patented invention is Processing Technology for Degreasing and Depriving of Stink of Dried Fish and Its Products (Publication No. 1173298). By this method, dilute base and degreasing agent LM952 are used to degrease for 2 times, each time lasting for 15 minutes to half an hour, and then bake the fish at high temperature. This method can neither maintain the original color of the cultured large yellow croakers nor deliver the unique taste of the wild large yellow croakers.
Details of the Invention
The technical objectives of said inventions are to provide a processing technology for degreasing of cultured large yellow croaker to keep its original color and provide the delicious taste of wild large yellow croaker by removing the excessive subcutaneous fat and water in muscle, thus improve the quality of the cultured large yellow croaker.
In order to realize said objectives, following scheme has been adopted: scrape off the squamae, dissect the large yellow croaker, and then take out of the bowels. After washing the large yellow croaker, put it into degreasing pool to degrease by microbial enzyme. Moderately dry the degreased large yellow croaker at low temperature and pack it in vacuum to produce the finished product.
A type of mixed fat enzyme FE50 with high activity, made of microbial strains with strong specificity to hydrolyzation of fat, has been adopted as microbial enzyme. Four types of microbial strains including candida rugosa, penicillium expansum, aspergillus niger and penicillium cyclopium, which have undergone the processes of acclimatization, variation under ultraviolet ray, separation of culture, cultivation of inclined spore, cultivation of seeding tank, cultivation of fermentation tank, filtration, deposition of ammonia sulfate and freeze drying, are mixed in accordance with certain percent to produce said microbial mixed fat enzyme FE50.
[This Chemical patent text was translated from Chinese to English and published about 10 years ago. Critical information has been modified before being posted here]