Method for rapidly fermenting marinated mandarin fishes on basis of flavor enzymes
The invention discloses a method for rapidly fermenting marinated mandarin fishes on basis of flavor enzymes. The method for rapidly fermenting the marinated mandarin fishes on basis of the flavor enzymes comprises the following steps: S1, removing viscera from mandarin fishes; S2, weighing drinking...
Gespeichert in:
| Hauptverfasser: | , , , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | chi ; eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | BAO RUIQI JI CHAOFAN LI DONGMEI DONG XIUPING LIN XINPING LI SHENGJIE LI CAICHAN LIANG HUIPENG SU CHANGYU |
| description | The invention discloses a method for rapidly fermenting marinated mandarin fishes on basis of flavor enzymes. The method for rapidly fermenting the marinated mandarin fishes on basis of the flavor enzymes comprises the following steps: S1, removing viscera from mandarin fishes; S2, weighing drinking water of which the weight is equal to the weight of the mandarin fishes treated in the S1, adding seasonings, and adding flavor enzymes for fishes at dosage of 75-200 U/g so as to obtain a fermentation solution; and S3, immersing the mandarin fishes treated in the S1 in the fermentation solution obtained in the S2, and carrying out fermentation at 10-15 DEG C for 6-7 days so as to obtain the marinated mandarin fishes. By adopting the means of adding flavor enzymes, the method is capable of shortening fermentation period of marinated mandarin fishes to 6-7 days; moreover, production of essential amino acids and several important fatty acids in the marinated mandarin fish products are promoted, so that, product flav |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN109549069A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN109549069A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN109549069A3</originalsourceid><addsrcrecordid>eNrjZAjyTS3JyE9RSMsvUihKLMhMyalUSEstyk3NK8nMS1fITSzKzEssSU0BsvJSQByFtMzijNRihfw8haTE4kwgI00hLSexDKg_Na-qMje1mIeBNS0xpziVF0pzMyi6uYY4e-imFuTHpxYXJCan5qWWxDv7GRpYmppYGphZOhoTowYAMfg4VQ</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Method for rapidly fermenting marinated mandarin fishes on basis of flavor enzymes</title><source>esp@cenet</source><creator>BAO RUIQI ; JI CHAOFAN ; LI DONGMEI ; DONG XIUPING ; LIN XINPING ; LI SHENGJIE ; LI CAICHAN ; LIANG HUIPENG ; SU CHANGYU</creator><creatorcontrib>BAO RUIQI ; JI CHAOFAN ; LI DONGMEI ; DONG XIUPING ; LIN XINPING ; LI SHENGJIE ; LI CAICHAN ; LIANG HUIPENG ; SU CHANGYU</creatorcontrib><description>The invention discloses a method for rapidly fermenting marinated mandarin fishes on basis of flavor enzymes. The method for rapidly fermenting the marinated mandarin fishes on basis of the flavor enzymes comprises the following steps: S1, removing viscera from mandarin fishes; S2, weighing drinking water of which the weight is equal to the weight of the mandarin fishes treated in the S1, adding seasonings, and adding flavor enzymes for fishes at dosage of 75-200 U/g so as to obtain a fermentation solution; and S3, immersing the mandarin fishes treated in the S1 in the fermentation solution obtained in the S2, and carrying out fermentation at 10-15 DEG C for 6-7 days so as to obtain the marinated mandarin fishes. By adopting the means of adding flavor enzymes, the method is capable of shortening fermentation period of marinated mandarin fishes to 6-7 days; moreover, production of essential amino acids and several important fatty acids in the marinated mandarin fish products are promoted, so that, product flav</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2019</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190402&DB=EPODOC&CC=CN&NR=109549069A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190402&DB=EPODOC&CC=CN&NR=109549069A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BAO RUIQI</creatorcontrib><creatorcontrib>JI CHAOFAN</creatorcontrib><creatorcontrib>LI DONGMEI</creatorcontrib><creatorcontrib>DONG XIUPING</creatorcontrib><creatorcontrib>LIN XINPING</creatorcontrib><creatorcontrib>LI SHENGJIE</creatorcontrib><creatorcontrib>LI CAICHAN</creatorcontrib><creatorcontrib>LIANG HUIPENG</creatorcontrib><creatorcontrib>SU CHANGYU</creatorcontrib><title>Method for rapidly fermenting marinated mandarin fishes on basis of flavor enzymes</title><description>The invention discloses a method for rapidly fermenting marinated mandarin fishes on basis of flavor enzymes. The method for rapidly fermenting the marinated mandarin fishes on basis of the flavor enzymes comprises the following steps: S1, removing viscera from mandarin fishes; S2, weighing drinking water of which the weight is equal to the weight of the mandarin fishes treated in the S1, adding seasonings, and adding flavor enzymes for fishes at dosage of 75-200 U/g so as to obtain a fermentation solution; and S3, immersing the mandarin fishes treated in the S1 in the fermentation solution obtained in the S2, and carrying out fermentation at 10-15 DEG C for 6-7 days so as to obtain the marinated mandarin fishes. By adopting the means of adding flavor enzymes, the method is capable of shortening fermentation period of marinated mandarin fishes to 6-7 days; moreover, production of essential amino acids and several important fatty acids in the marinated mandarin fish products are promoted, so that, product flav</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZAjyTS3JyE9RSMsvUihKLMhMyalUSEstyk3NK8nMS1fITSzKzEssSU0BsvJSQByFtMzijNRihfw8haTE4kwgI00hLSexDKg_Na-qMje1mIeBNS0xpziVF0pzMyi6uYY4e-imFuTHpxYXJCan5qWWxDv7GRpYmppYGphZOhoTowYAMfg4VQ</recordid><startdate>20190402</startdate><enddate>20190402</enddate><creator>BAO RUIQI</creator><creator>JI CHAOFAN</creator><creator>LI DONGMEI</creator><creator>DONG XIUPING</creator><creator>LIN XINPING</creator><creator>LI SHENGJIE</creator><creator>LI CAICHAN</creator><creator>LIANG HUIPENG</creator><creator>SU CHANGYU</creator><scope>EVB</scope></search><sort><creationdate>20190402</creationdate><title>Method for rapidly fermenting marinated mandarin fishes on basis of flavor enzymes</title><author>BAO RUIQI ; JI CHAOFAN ; LI DONGMEI ; DONG XIUPING ; LIN XINPING ; LI SHENGJIE ; LI CAICHAN ; LIANG HUIPENG ; SU CHANGYU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN109549069A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2019</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>BAO RUIQI</creatorcontrib><creatorcontrib>JI CHAOFAN</creatorcontrib><creatorcontrib>LI DONGMEI</creatorcontrib><creatorcontrib>DONG XIUPING</creatorcontrib><creatorcontrib>LIN XINPING</creatorcontrib><creatorcontrib>LI SHENGJIE</creatorcontrib><creatorcontrib>LI CAICHAN</creatorcontrib><creatorcontrib>LIANG HUIPENG</creatorcontrib><creatorcontrib>SU CHANGYU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BAO RUIQI</au><au>JI CHAOFAN</au><au>LI DONGMEI</au><au>DONG XIUPING</au><au>LIN XINPING</au><au>LI SHENGJIE</au><au>LI CAICHAN</au><au>LIANG HUIPENG</au><au>SU CHANGYU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method for rapidly fermenting marinated mandarin fishes on basis of flavor enzymes</title><date>2019-04-02</date><risdate>2019</risdate><abstract>The invention discloses a method for rapidly fermenting marinated mandarin fishes on basis of flavor enzymes. The method for rapidly fermenting the marinated mandarin fishes on basis of the flavor enzymes comprises the following steps: S1, removing viscera from mandarin fishes; S2, weighing drinking water of which the weight is equal to the weight of the mandarin fishes treated in the S1, adding seasonings, and adding flavor enzymes for fishes at dosage of 75-200 U/g so as to obtain a fermentation solution; and S3, immersing the mandarin fishes treated in the S1 in the fermentation solution obtained in the S2, and carrying out fermentation at 10-15 DEG C for 6-7 days so as to obtain the marinated mandarin fishes. By adopting the means of adding flavor enzymes, the method is capable of shortening fermentation period of marinated mandarin fishes to 6-7 days; moreover, production of essential amino acids and several important fatty acids in the marinated mandarin fish products are promoted, so that, product flav</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN109549069A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Method for rapidly fermenting marinated mandarin fishes on basis of flavor enzymes |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-25T18%3A46%3A58IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=BAO%20RUIQI&rft.date=2019-04-02&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN109549069A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |