Nutrition and flavor components analysis of variegated broth
The variegated cockroach, also known as the flower bud, is a kind of bivalve economic shellfish that can filter seawater. It belongs to the genus Curtain, Curculaceae, and genus, and is one of the four economic shellfish in China's offshore products. According to the 2016 Fisheries Statistical Yearbook, in 2015, the production of clams exceeded 4 million tons, which has become a key project in aquaculture.
The variegated clams are a delicious dish on the table for their delicious taste and rich nutrition. In addition to fresh sales, variegated oysters are mainly processed into salted variegated dried meat or seasoned variegated meat sauce. The huge production volume also brings a large amount of processing waste such as boiled liquid, and the variegated broth is a by-product of the processing, and has a rich umami taste and a large amount of nutrients. However, most of these boiled liquids are directly discharged, which not only causes great waste of resources, but also causes serious pollution to the environment, which restricts the development of the variegated processing industry chain.
At present, there are many researches on the comprehensive utilization of surimi rinsing liquid and shrimp and crab processing waste. In 2013, Bu Junzhi and other researches on the nutrients and flavor substances of the fine-pointed toe crab processing boiled liquid, and considered that the boiled liquid not only It can be used as a food source for protein and minerals, and it is possible to further develop a seasoning that is characterized by sweetness and umami taste and has a pleasant taste. However, research on variegated cockroaches is currently focused on its full organs, but lacks systematic studies of the nutrient and flavor components of its boiled liquids. In this paper, the boiled liquid produced during the processing of variegated enamel was used as the experimental object, and the basic nutrients, amino acid composition and fatty acid composition of different cooking times were systematically analyzed, and the composition of volatile flavors was studied. In order to provide theoretical basis and guidance for deep processing and comprehensive processing and utilization of variegated enamel.
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