阅读说明：本技术 菜籽油加工工艺及其用途 (Rapeseed oil processing technology and application thereof ) 是由 丁彩霞 周川 史海明 郑妍 徐学兵 于 2020-12-30 设计创作，主要内容包括：本发明涉及菜籽油加工工艺及其用途。具体而言,本发明提供一种改善菜籽油腥味掩蔽功能和/或提升菜籽油抑制食品返腥功能的方法,包括浸泡步骤、热处理步骤和提取步骤；所述提取步骤与所述浸泡步骤和/或所述热处理步骤分开同步进行,或依次实施所述浸泡步骤、热处理步骤和提取步骤；所述浸泡步骤包括用水和任选的作为提取介质的菜籽油浸泡粉碎的油菜籽,获得浸泡液,浸泡温度为50-80℃；所述热处理步骤包括将浸泡步骤获得的浸泡液加热至110℃以上并维持一段时间；其中,所述提取步骤包括使提取介质菜籽油与浸泡步骤所用的物料、热处理步骤所用的物料和/或热处理结束后获得的物料接触从而进行提取。(The invention relates to a rapeseed oil processing technology and application thereof. Specifically, the invention provides a method for improving the fishy smell masking function of rapeseed oil and/or improving the fishy smell returning inhibiting function of rapeseed oil, which comprises a soaking step, a heat treatment step and an extraction step; the extraction step is separately and synchronously carried out with the soaking step and/or the heat treatment step, or the soaking step, the heat treatment step and the extraction step are sequentially carried out; the soaking step comprises soaking crushed rapeseeds in water and optionally rapeseed oil as an extraction medium to obtain a soaking solution, wherein the soaking temperature is 50-80 ℃; the heat treatment step comprises heating the soak solution obtained in the soaking step to above 110 ℃ and maintaining for a period of time; wherein the extraction step comprises contacting the extraction medium rapeseed oil with the material used in the soaking step, the material used in the heat treatment step and/or the material obtained after the heat treatment is finished, thereby performing extraction.)

1. A method for improving the fishy smell masking function of rapeseed oil and/or improving the fishy smell returning inhibition function of the rapeseed oil is characterized by comprising a soaking step, a heat treatment step and an extraction step; wherein the extraction step is performed separately and simultaneously with the soaking step and/or the heat treatment step, or the soaking step, the heat treatment step and the extraction step are performed in sequence;

wherein the soaking step comprises soaking the crushed rapeseeds in water and optionally rapeseed oil as an extraction medium to obtain a soaking solution, wherein the soaking temperature is 50-80 ℃;

wherein the heat treatment step comprises heating the soak solution obtained in the soaking step to above 110 ℃ and maintaining for a period of time;

wherein the extraction step comprises contacting the extraction medium rapeseed oil with the material used in the soaking step, the material used in the heat treatment step and/or the material obtained after the heat treatment is finished, thereby performing extraction.

2. The method of claim 1,

the method comprises the following steps: (1) soaking: soaking crushed rapeseeds in water to obtain a soaking solution, wherein the soaking temperature is 50-80 ℃; (2) and (3) heat treatment: heating the soak solution obtained in the step (1) to be more than 110 ℃ and maintaining for a period of time; (3) extraction and separation: mixing rapeseed oil with the soak solution obtained by the heat treatment in the step (2), stirring, and separating to obtain the rapeseed oil, namely the rapeseed oil with improved fishy smell masking function and/or improved food fishy smell return inhibiting function; or

The method comprises the following steps: (a) soaking: soaking the crushed rapeseeds in water and part of the rapeseeds used for extraction at 50-80 ℃, and mixing the rest rapeseeds used for extraction with a soaking solution after the soaking is finished to obtain a material containing the rapeseeds, the water and the rapeseeds used for heat treatment; or soaking pulverized semen Brassicae campestris in water and the whole oleum Rapae to obtain soaking solution at 50-80 deg.C; or soaking the crushed rapeseeds with water at 50-80 ℃, and mixing all the rapeseeds for extraction with a soaking solution after soaking to obtain a material containing the rapeseeds, the water and the rapeseeds for heat treatment; (b) and (3) heat treatment: heating the material or soak obtained in step (a) to above 110 ℃ and maintaining for a period of time; (c) separation: separating rapeseed oil from the material obtained by the heat treatment in the step (b), wherein the rapeseed oil is rapeseed oil with improved fishy smell masking function and/or improved food fishy smell returning inhibition function; or

The method comprises the following steps: (i) soaking: soaking the crushed rapeseeds in water and part of the rapeseeds used for extraction to obtain a soaking solution, wherein the soaking temperature is 50-80 ℃; or soaking crushed rapeseed with water to obtain soaking solution, wherein the soaking temperature is 50-80 deg.C, and after soaking is finished, mixing part of rapeseed oil used for extraction with the soaking solution to obtain material containing the rapeseed, water and rapeseed oil for heat treatment; or soaking the crushed rapeseeds in water and part of the rapeseeds used for extraction to obtain a soaking solution, wherein the soaking temperature is 50-80 ℃, and after the soaking is finished, mixing the part of the rapeseeds used for extraction with the soaking solution to obtain a material containing the rapeseeds, the water and the rapeseeds for heat treatment; (ii) and (3) heat treatment: (ii) heating the material or soak obtained in step (i) to above 110 ℃ and maintaining for a period of time; (iii) extraction and separation: and (3) mixing the remaining rapeseed oil for extraction with the soak solution obtained by the heat treatment in the step (ii), stirring, and separating to obtain the rapeseed oil, namely the rapeseed oil with improved fishy smell masking function and/or improved food fishy smell return inhibiting function.

3. The method according to claim 1 or 2, wherein in the soaking step, the soaking time is 1-5 hours, such as 2-5 hours, and/or the weight ratio of rapeseed to water is 1: (2-3), and/or the particle size of the crushed rapeseeds is more than 20 meshes, preferably 20-200 meshes.

4. The method according to any one of claims 1 to 3, wherein in the heat treatment step, the heat treatment temperature is 110 ℃ to 130 ℃, the heat treatment time is preferably 60 to 120 minutes, and the heat treatment is preferably carried out in a closed reaction kettle; preferably, after the heat treatment is finished, the method further comprises the step of cooling the product obtained by the heat treatment to room temperature.

5. The method according to any one of claims 1 to 4, wherein the total amount of rapeseed oil used for extraction is 0.5 to 1.5 times the total amount of rapeseed; preferably, in the extraction and separation steps described in steps (3) and (iii), the stirring time is 0.5 to 2 hours, preferably 0.5 to 1 hour.

6. A process for the preparation of rapeseed oil, characterized in that it comprises a step of preparing rapeseed oil having an improved fishy taste masking function and/or an improved food fishy return inhibiting function by a process according to any one of claims 1 to 5, and optionally a step of refining the rapeseed oil, and optionally a step of preparing the rapeseed oil as extraction medium.

7. The method according to any one of claims 1 to 6, characterized in that the rapeseed oil used as extraction medium is refined rapeseed oil or partially processed rapeseed oil; preferably, the partially processed rapeseed oil is rapeseed oil that has been subjected to one or more of degumming, alkali refining and bleaching.

8. Rapeseed oil or a fat composition containing the rapeseed oil, or a food containing the rapeseed oil or the fat composition, prepared by the method of any one of claims 1 to 7;

preferably, the foodstuff comprises a food product having a fishy smell; preferably, the food with fishy smell is seafood;

preferably, the food is uncooked food or cooked food;

preferably, the food comprises fish and/or shrimp;

preferably, the food is raw fish meat or raw shrimp meat, such as raw fish pellets or raw shrimp pellets; or cooked fish ball or cooked shrimp ball;

preferably, the content of the cooked rapeseed oil in the food is 5-20% of the weight of the food with fishy smell.

9. A seasoning for removing fishy smell, which comprises the rapeseed oil or the fat and oil composition according to claim 7; preferably, the flavoring agent is seasoned soy sauce, soy sauce or sauce for seafood.

10. Use selected from the group consisting of:

(1) use of a rapeseed oil or fat composition according to claim 8 for removing fishy, especially marine, odours;

(2) use of the rapeseed oil or fat composition according to claim 8 for the preparation of a food or condiment having a fishy smell removing function; and

(3) use of a soaking liquor comprising rapeseed, water and optionally rapeseed oil obtained by soaking the rapeseed with water and optionally rapeseed oil as an extraction medium for preparing rapeseed oil having an improved fishy taste masking function and/or an improved food fishy back-taste inhibiting function; preferably, the soaking temperature is 50-80 ℃, preferably 70 +/-5 ℃; preferably, the soaking time is 1-5 hours, such as 2-5 hours; preferably, the rapeseed is crushed rapeseed, having a particle size greater than 20 mesh, such as 20-200 mesh; preferably, the preparation comprises heating the soak to above 110 ℃ for a period of time.

Technical Field

The invention relates to a rapeseed oil processing technology, namely application of rapeseed oil obtained by the rapeseed oil processing technology.

Background

The fish meat has high protein content, low fat content, rich nutrition and delicious taste, and is deeply loved by people. However, the fish meat has particularly heavy fishy smell, especially the sea fish, and if the fishy smell is not removed in place, the eating experience of the fish meat is seriously influenced. At present, when fish is cooked, a method for removing fishy smell usually comprises the step of adding a large amount of seasonings to pickle the fish, such as shallot, ginger, garlic, cooking wine and the like, wherein several seasonings are needed to be matched for use, the using amount is large, and the preparation process is complicated. In addition, the fishy smell of the fish meat salted by the seasonings is removed, but the fishy smell is obviously returned at the later stage.

Therefore, there is still a need for a technical means to remove fishy smell and prevent the fishy smell from returning.

Disclosure of Invention

In order to overcome the defects of the prior art, the invention provides rapeseed oil, and food which is pickled by the rapeseed oil and has fishy smell hardly has fishy smell after being cooked and processed, and has no obvious fishy smell returning phenomenon after being placed for a long time.

The invention provides a method for improving the fishy smell masking function of rapeseed oil and/or improving the fishy smell returning inhibiting function of the rapeseed oil, which comprises a soaking step, a heat treatment step and an extraction step; wherein the extraction step is performed separately and simultaneously with the soaking step and/or the heat treatment step, or the soaking step, the heat treatment step and the extraction step are performed in sequence;

wherein the soaking step comprises soaking the crushed rapeseeds in water and optionally rapeseed oil as an extraction medium to obtain a soaking solution, wherein the soaking temperature is 50-80 ℃;

wherein the heat treatment step comprises heating the soak solution obtained in the soaking step to above 110 ℃ and maintaining for a period of time;

wherein the extraction step comprises contacting the rapeseed oil serving as an extraction medium with the material used in the soaking step, the material used in the heat treatment step and/or the material obtained after the heat treatment is finished, thereby performing extraction.

In one or more embodiments, the method comprises: (1) soaking: soaking crushed rapeseeds in water to obtain a soaking solution, wherein the soaking temperature is 50-80 ℃; (2) and (3) heat treatment: heating the soak solution obtained in the step (1) to be more than 110 ℃ and maintaining for a period of time; (3) extraction and separation: and (3) mixing the rapeseed oil with the soak solution obtained by the heat treatment in the step (2), stirring, and separating to obtain the rapeseed oil, namely the rapeseed oil with improved fishy smell masking function and/or improved food fishy smell return inhibiting function.

In one or more embodiments, the method comprises: (a) soaking: soaking the crushed rapeseeds in water and part of the rapeseeds used for extraction at 50-80 ℃, and mixing the rest rapeseeds used for extraction with a soaking solution after the soaking is finished to obtain a material containing the rapeseeds, the water and the rapeseeds used for heat treatment; or soaking pulverized semen Brassicae campestris in water and the whole oleum Rapae to obtain soaking solution at 50-80 deg.C; or soaking the crushed rapeseeds with water at 50-80 ℃, and mixing all the rapeseeds for extraction with a soaking solution after soaking to obtain a material containing the rapeseeds, the water and the rapeseeds for heat treatment; (b) and (3) heat treatment: heating the material or soak obtained in step (a) to above 110 ℃ and maintaining for a period of time; (c) separation: separating the rapeseed oil from the material obtained by the heat treatment in the step (b), namely the rapeseed oil with improved fishy smell masking function and/or improved food fishy smell returning inhibiting function

In one or more embodiments, the method comprises: (i) soaking: soaking the crushed rapeseeds in water and part of the rapeseeds used for extraction to obtain a soaking solution, wherein the soaking temperature is 50-80 ℃; or soaking the crushed rapeseeds in water to obtain a soaking solution, wherein the soaking temperature is 50-80 ℃, and after the soaking is finished, mixing part of the rapeseeds used for extraction with the soaking solution to obtain a material containing the rapeseeds, the water and the rapeseeds for heat treatment; or soaking the crushed rapeseeds in water and part of the rapeseed oil used for extraction to obtain a soaking solution, wherein the soaking temperature is 50-80 ℃, and after the soaking is finished, mixing part of the rapeseed oil used for extraction with the soaking solution to obtain a material containing the rapeseeds, the water and the rapeseed oil used for heat treatment; (ii) heat treatment: (ii) heating the material or soak obtained in step (i) to above 110 ℃ and maintaining for a period of time; (iii) extraction and separation: and (3) mixing the rest rapeseed oil used for extraction with the soak solution obtained by the heat treatment in the step (ii), stirring, and separating to obtain the rapeseed oil, namely the rapeseed oil with improved fishy smell masking function and/or improved food fishy smell return inhibiting function.

In one or more embodiments, the soaking step is performed for a soaking time of 1 to 5 hours, such as 2 to 5 hours.

In one or more embodiments, the weight ratio of rapeseed to water is 1: (2-3).

In one or more embodiments, the size of the crushed rapeseed is above 20 mesh, preferably 20-200 mesh.

In one or more embodiments, the temperature of the heat treatment in the heat treatment step is 110-.

In one or more embodiments, the heat treatment time is preferably 60 to 120 minutes.

In one or more embodiments, the heat treatment is preferably performed in a closed reaction vessel.

In one or more embodiments, after the heat treatment is finished, the method further comprises the step of cooling the product obtained by the heat treatment to room temperature.

In one or more embodiments, the total amount of canola oil used for extraction is 0.5-1.5 times the total amount of canola oil.

In one or more embodiments, in the step of extracting and separating of steps (3) and (iii), the stirring time is 0.5 to 2 hours, preferably 0.5 to 1 hour.

In a second aspect, the present invention provides a method for preparing rapeseed oil, which is characterized in that the method comprises a step of preparing rapeseed oil with improved fishy smell masking function and/or improved food fishy smell returning inhibition function by using the method for improving fishy smell masking function and/or improved food fishy smell returning inhibition function of rapeseed oil according to any embodiment of the present invention, and an optional step of refining the rapeseed oil, and an optional step of preparing the rapeseed oil as an extraction medium.

In the method according to any of the embodiments of the present invention, the rapeseed oil used as the extraction medium is refined rapeseed oil or partially processed rapeseed oil; preferably, the partially processed rapeseed oil is rapeseed oil that has been subjected to one or more of degumming, alkali refining and decolorizing.

In a third aspect, the invention provides rapeseed oil or a fat composition containing the rapeseed oil, or a food containing the rapeseed oil or the fat composition, prepared by the method according to any one of the embodiments of the invention.

In one or more embodiments, the food comprises a food product that has a fishy taste; preferably, the food with fishy smell is seafood.

In one or more embodiments, the food is uncooked or cooked.

In one or more embodiments, the food comprises fish and/or shrimp.

In one or more embodiments, the food is raw fish meat or raw shrimp meat, such as raw fish pellets or raw shrimp pellets; or cooked fish ball or cooked shrimp ball.

In one or more embodiments, the cooked rapeseed oil is present in the food in an amount of 5-20% by weight of the fishy smell food product.

In a fourth aspect, the present invention provides a seasoning for removing fishy smell, which comprises the rapeseed oil or the fat and oil composition according to claim 7; preferably, the flavoring agent is seasoned soy sauce, soy sauce or sauce for seafood.

In a fifth aspect, the invention provides a use of the rapeseed oil or the fat composition according to any of the embodiments of the invention for removing fishy smell, especially fishy smell of marine products.

In a sixth aspect, the invention provides a use of the rapeseed oil or the grease composition according to any embodiment of the invention in preparing a food or a seasoning with a fishy smell removing function.

The seventh aspect of the present invention provides the use of a soaking liquor comprising rapeseed, water and optionally rapeseed, obtained by soaking the rapeseed with water and optionally rapeseed as an extraction medium, in the preparation of rapeseed having an improved fishy smell masking function and/or an improved food fishy smell return inhibiting function; preferably, the soaking temperature is 50-80 ℃, preferably 70 +/-5 ℃; preferably, the soaking time is 1-5 hours, such as 2-5 hours; preferably, the rapeseed is crushed rapeseed, having a particle size greater than 20 mesh, such as 20-200 mesh; preferably, the preparation comprises heating the soak to above 110 ℃ for a period of time; preferably, the rapeseed oil is as described in any embodiment herein.

Detailed Description

To make the features and effects of the present invention comprehensible to those skilled in the art, general description and definitions are made below with reference to terms and expressions mentioned in the specification and claims. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

The theory or mechanism described and disclosed herein, whether correct or incorrect, should not limit the scope of the present invention in any way, i.e., the present disclosure may be practiced without limitation to any particular theory or mechanism.

All features defined herein as numerical ranges or percentage ranges, such as amounts, levels and concentrations, are for brevity and convenience only. Accordingly, the description of numerical ranges or percentage ranges should be considered to cover and specifically disclose all possible subranges and individual numerical values (including integers and fractions) within the range.

In this context, for the sake of brevity, not all possible combinations of features in the various embodiments or examples are described. Therefore, the respective features in the respective embodiments or examples may be arbitrarily combined as long as there is no contradiction between the combinations of the features, and all the possible combinations should be considered as the scope of the present specification.

The invention finds that the rapeseed oil obtained by extracting the crushed, soaked and heat-treated rapeseed by using the rapeseed oil as an extraction medium can effectively remove the fishy smell and avoid the fishy smell returning. Thus, the present invention has been completed.

Therefore, the invention provides a method for improving the fishy smell masking function of the rapeseed oil and/or improving the fishy smell returning inhibition function of the rapeseed oil, which comprises a soaking step, a heat treatment step and an extraction step; wherein the extraction step is performed separately and simultaneously with the soaking step and/or the heat treatment step, or the soaking step, the heat treatment step and the extraction step are performed in sequence.

Herein, the soaking step comprises soaking the comminuted rapeseed with water and optionally rapeseed oil as an extraction medium to obtain a soaking liquor. As used herein, unless otherwise indicated, the term "steep liquor" as used herein refers to a steep liquor from which steeped, comminuted rapeseed has not been removed, the liquid medium of which comprises water and optionally rapeseed oil for extraction. In some embodiments, the comminuted rapeseed is soaked with water and a portion of the rapeseed oil used for extraction, mixed with the remaining rapeseed oil after soaking is complete, and then subjected to a heat treatment; in these embodiments, there is no particular limitation on the amount of the partial rapeseed oil in the total rapeseed oil used for extraction. In other embodiments, the crushed rapeseed is soaked with water and the whole rapeseed oil used for extraction, and the heat treatment is carried out directly after the soaking. In other embodiments, the crushed rapeseed is soaked with water only. In other embodiments, the crushed rapeseed is soaked with water and part of the rapeseed oil used for extraction, and the heat treatment is directly carried out after the soaking is finished, and the rest rapeseed oil is mixed with the material obtained by the heat treatment after the heat treatment is finished for extraction; in these embodiments, there is no particular limitation on the amount of the portion of rapeseed oil in the total rapeseed oil used for extraction.

Rapeseed can be crushed by conventional methods. For example, rapeseed is ground with a grinder. In a preferred embodiment of the invention, the rapeseed is ground to a particle size of 20 mesh or greater, such as 20-200 mesh. It is reasonable to expect that the lower the particle size of the powder obtained by crushing, the more beneficial the oil extraction.

The soaking temperature may be 50-80 deg.C, preferably 70 + -5 deg.C. The purpose of the soaking is to make the rapeseed powder fully swell and absorb moisture, and therefore, the soaking time is not particularly limited, and the purpose can be achieved. Typically, the soaking time may be 1-5 hours, such as 2-5 hours. In the soaking step, the weight ratio of the rapeseeds to the water is controlled to be 1: (2-3).

Herein, the heat treatment refers to maintaining the material to be treated (e.g. the steep liquor obtained by soaking in comminuted rapeseed oil, water and optionally rapeseed oil) at a temperature above 110 ℃ for a period of time. Preferably, the temperature of the heat treatment is 110-. The heat treatment may be carried out in a reaction vessel capable of providing the above-mentioned temperatures. The time of the heat treatment is controlled between 60 and 120 minutes. According to the invention, the fishy smell removing effect of the obtained rapeseed oil is obviously weakened when the heat treatment time is too long (for example, more than 120 minutes) or too short (for example, less than 60 minutes). Of course, in actual production, the heat treatment time can be adjusted (e.g., prolonged or shortened) according to the materials used and the actual production conditions (e.g., the total amount of the reaction materials, etc.) to obtain the optimal reaction effect.

And after the heat treatment is finished, if the soaking solution of the heat treatment does not contain the rapeseed oil for extraction, mixing the soaking solution of the heat treatment with the rapeseed oil for extraction, stirring for a period of time to ensure that the rapeseed oil is fully contacted with the soaking solution, and then separating to obtain the rapeseed oil. The stirring time may be 0.5 to 2 hours, preferably 0.5 to 1 hour. If the soaking solution used for heat treatment contains all the rapeseed oil used for extraction, the rapeseed oil of the invention can be directly separated from the materials subjected to heat treatment after the heat treatment is finished. If the soaking solution used for the heat treatment contains part of the rapeseed oil used for extraction, after the heat treatment is finished, the material subjected to the heat treatment is mixed with the rest rapeseed oil, stirred for a period of time to make the rapeseed oil fully contact with the soaking solution, and then separated to obtain the rapeseed oil. The stirring time may be 0.5 to 2 hours, preferably 0.5 to 1 hour. It will be appreciated that the steep liquor obtained from the heat treatment need not be subjected to solid-liquid separation, but is used directly in the extractive separation step.

In the present invention, the amount of rapeseed oil used for extraction may be 0.5 to 1.5 times, preferably about 1 time, the mass of rapeseed oil used. The rapeseed oil of the invention can be separated by means of centrifugation.

Optionally, after the heat treatment is finished, the material obtained by the heat treatment is cooled (for example, to room temperature), and then is subjected to extraction separation.

Thus, in some embodiments, the method comprises: (1) soaking: soaking crushed rapeseeds in water to obtain a soaking solution, wherein the soaking temperature is 50-80 ℃; (2) and (3) heat treatment: heating the soak solution obtained in the step (1) to be more than 110 ℃ and maintaining for a period of time; (3) extraction and separation: and (3) mixing the rapeseed oil with the soak solution obtained by the heat treatment in the step (2), stirring, and separating to obtain the rapeseed oil, namely the rapeseed oil with improved fishy smell masking function and/or improved food fishy smell return inhibiting function.

In some further embodiments, the method comprises: (a) soaking: soaking the crushed rapeseeds in water and part of the rapeseeds used for extraction at 50-80 ℃, and mixing the rest rapeseeds used for extraction with a soaking solution after the soaking is finished to obtain a material containing the rapeseeds, the water and the rapeseeds used for heat treatment; or soaking pulverized semen Brassicae campestris in water and the whole oleum Rapae to obtain soaking solution at 50-80 deg.C; or soaking the crushed rapeseeds with water at 50-80 ℃, and mixing all the rapeseeds for extraction with a soaking solution after soaking to obtain a material containing the rapeseeds, the water and the rapeseeds for heat treatment; (b) and (3) heat treatment: heating the material or soak obtained in step (a) to above 110 ℃ for a period of time; (c) separation: and (c) separating the rapeseed oil from the material obtained by the heat treatment in the step (b), namely the rapeseed oil with improved fishy smell masking function and/or improved function of inhibiting the fishy smell returning of the food.

In some further embodiments, the method comprises: (i) soaking: soaking the crushed rapeseeds in water and part of the rapeseeds used for extraction to obtain a soaking solution, wherein the soaking temperature is 50-80 ℃; or soaking pulverized semen Brassicae campestris in water to obtain soaking solution, wherein the soaking temperature is 50-80 deg.C, and mixing part of the semen Brassicae campestris used for extraction with the soaking solution to obtain material containing semen Brassicae campestris, water and semen Brassicae campestris for heat treatment; or soaking the crushed rapeseeds in water and part of the rapeseed oil used for extraction to obtain a soaking solution, wherein the soaking temperature is 50-80 ℃, and after the soaking is finished, mixing part of the rapeseed oil used for extraction with the soaking solution to obtain a material containing the rapeseeds, the water and the rapeseed oil used for heat treatment; (ii) heat treatment: (ii) heating the soak solution obtained in step (i) to above 110 ℃ for a period of time; (iii) extraction and separation: and (3) mixing the remaining rapeseed oil for extraction with the soak solution obtained by the heat treatment in the step (ii), stirring, and separating to obtain the rapeseed oil, namely the rapeseed oil with improved fishy smell masking function and/or improved food fishy smell return inhibiting function.

Rapeseed oil suitable for extraction according to the present invention may be any rapeseed oil known in the art, including refined rapeseed oil or partially processed rapeseed oil. The refined rapeseed oil may be an aromatic rapeseed oil. It is understood that when extracted with strong-scented rapeseed oil, the resulting rapeseed oil still has a fishy smell removing effect, although its fishy smell removing effect may not be reflected due to the taste of the strong-scented rapeseed oil being masked. Herein, the partially processed rapeseed oil refers to partially refined rapeseed oil obtained after one or more of the rapeseed oil processing procedures, such as degummed rapeseed oil, alkali-refined rapeseed oil, decolorized rapeseed oil, deodorized rapeseed oil, and the like.

When the rapeseed oil used for extraction is a partially processed rapeseed oil, the method may further comprise the step of refining the rapeseed oil obtained by separation to obtain a refined rapeseed oil. Preferably, the refining comprises one or more of alkali refining, decolorizing and deodorizing. The steps of the present invention can be carried out by degumming, alkali refining, decolorizing, deodorizing, etc. procedures for preparing refined rapeseed oil, which are conventional in the art.

In some embodiments, the present invention provides a method for preparing rapeseed oil, comprising the step of preparing rapeseed oil with improved fishy smell masking function or improved food fishy smell return inhibiting function by using the method for improving fishy smell masking function and/or improving food fishy smell return inhibiting function of rapeseed oil described in any embodiment herein. Optionally, the preparation method further comprises the step of preparing the rapeseed oil for extraction, and optionally one or more of alkali refining, decolorizing and deodorizing the obtained rapeseed oil with improved fishy smell masking function or improved food fishy smell return inhibiting function. The step of preparing the rapeseed oil for extraction comprises rapeseed oil preparation steps known in the art, such as one or more of degumming, alkali refining, decolorizing and deodorizing.

The invention provides rapeseed oil prepared by the method according to any embodiment herein. The rapeseed oil disclosed by the invention can remove fishy smell and can avoid fishy smell return.

In some embodiments, the present invention provides a fat composition comprising rapeseed oil prepared by the method of any embodiment herein. The oil composition preferably has the effects of removing fishy smell and avoiding fishy smell return. The grease composition may contain an appropriate amount of said rapeseed oil to achieve said effect. For example, the rapeseed oil may be present in an amount of 30 wt.% or more, preferably 40 wt.% or more, preferably 50 wt.% or more, preferably 60 wt.% or more, preferably 70 wt.% or more, preferably 80 wt.% or more. Other edible oils known in the art may be included in the fat composition, including but not limited to vegetable oils, animal oils, and/or algal oils.

Preferably, the vegetable oil is selected from one or more of rice oil, sunflower seed oil, rape oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, tung seed oil, rubber seed oil, corn oil, wheat germ oil, sesame seed oil, castor bean oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, coconut oil and cocoa butter.

Preferably, the animal oil is selected from one or more of lard, chicken oil, mutton oil, fish oil and beef tallow.

Preferably, the microbial oil comprises algal oil.

In some embodiments, the present invention also provides a food comprising a rapeseed oil or grease composition according to the present invention. The food product preferably comprises a food product having a fishy taste, which is well known to those skilled in the art, such as a seafood-like food product. The food can be uncooked food or cooked food. The cooked food may be cooked food obtained by cooking the rapeseed oil or the fat composition of the present invention. In some embodiments, the food comprises fish and/or shrimp or other seafood products, such as, for example, sea-Chang fish or hairtail. In some embodiments, the food is raw fish meat or raw shrimp meat, such as raw fish pellets or raw shrimp pellets. In some embodiments, the cooked food is cooked seafood. In some embodiments, the meat product is cooked fish or shrimp pellets.

In some embodiments, the rapeseed oil of the present invention is present in the food in an amount of 5-20% by weight of the fishy smell food, such as seafood-like food.

In some embodiments, the present invention provides a flavoring agent for removing fishy smell, comprising the rapeseed oil according to any one of the embodiments of the present invention. In some embodiments, the flavoring agent is seasoned soy sauce or soy sauce.

The invention also provides application of the rapeseed oil in any embodiment of the invention in removing fishy smell, especially fishy smell of seafood, or in preparing food, seasoning or grease composition with fishy smell removing function.

The invention also provides the use of a soaking liquor comprising rapeseed, water and optionally rapeseed, obtained by soaking the rapeseed with water and optionally rapeseed as extraction medium, in the preparation of rapeseed having an improved fishy taste masking function and/or an improved food fishy return inhibiting function. Preferably, the soaking temperature is 50-80 ℃, preferably 70 +/-5 ℃. Preferably, the soaking time is 1-5 hours, such as 2-5 hours. Preferably, the rapeseed is crushed rapeseed having a particle size greater than 20 mesh, such as 20-200 mesh. In a preferred embodiment, the preparation comprises heating the soak to above 110 ℃ (preferably 110-. Preferably, the preparation comprises the steps of the method of any embodiment herein.

The present invention will be illustrated below by way of specific examples. These examples are merely illustrative of the present invention and are not intended to limit the scope of the present invention. The materials used in the examples are all commercially available materials.

The sensory evaluation of each example is as follows: 5 panelists having experience with eating fish were invited to test the fishy smell of the fish. And the sensory evaluation panel carries out objective and independent scoring. Adopting a quantitative scoring method: the fish flavor is particularly rich in 5 grades, rich in 4 grades, rich in 3 grades, flat in 2 grades, and almost free of fish flavor in 1 grade.

Example 1: preparation of rapeseed oil and application of rapeseed oil in fish steaming

1. Preparation of rapeseed oil

Sieving semen Brassicae campestris to remove impurities, pulverizing 100g semen Brassicae campestris with a grinder to more than 20 mesh, soaking in 200g water at 70 deg.C for 2 hr, transferring the soaked semen Brassicae campestris and water solution (soaking solution) into a sealed reaction kettle, heating at 120 deg.C for 2 hr, and naturally cooling to room temperature. And adding 100g of refined rapeseed oil into the cooled rapeseed, stirring for 0.5h, centrifuging by using a centrifuge, and collecting an upper oil layer to obtain the rapeseed oil 1.

2. Sensory evaluation of fishy smell

Making 10g fish meat into fish paste, adding 1g rapeseed oil 1, stirring, pickling for 20min, putting the pickled fish meat into a steamer, steaming for 15min, taking out the fish meat, and placing at room temperature. Sensory evaluation was made on the fishy smell of the fish meat 5min, 1 hour, and 3 hours after taking out, respectively. The results are shown in table 1 below.

TABLE 1

Sensory evaluation results show that the fish meat hardly has fishy smell 5min and 1 hour after being taken out of the pot, and the 3 hour sensory evaluation shows that the fish meat has relatively flat and light fishy smell. The rapeseed oil added in the invention can effectively remove the fishy smell of fish and can effectively inhibit the fishy smell returning phenomenon of fish.

Comparative example 1: process using CN 105670769A

1. Preparation of rapeseed oil

(1) Soaking: sieving rapeseeds to remove impurities, adding 100g of rapeseeds into 600g of water, soaking for 3 hours at room temperature, draining to remove a water phase, and obtaining soaked rapeseeds;

(2) and (3) heat treatment: placing the soaked rapeseed into a high-pressure kettle, heating at 115 deg.C for 30min, and taking out the rapeseed;

(3) drying: drying the rapeseeds subjected to high-temperature and high-pressure treatment by using an air drying oven at 60 ℃;

(4) crushing: crushing the dried rapeseed by a crusher;

(5) oil extraction: 100g of refined rapeseed oil is added into the crushed rapeseed to extract, and rapeseed oil 2 is obtained.

2. Sensory evaluation of fishy smell

The hairtail is made into fish paste, and each part of the fish paste is 10 g. Taking one part of fish paste as a blank control sample, adding 1g of rapeseed oil 2 into the other part of fish paste, uniformly stirring, pickling for 20min, putting the two parts of fish paste into a steamer, steaming for 15min, and taking out for sensory evaluation. The results are shown in table 2 below.

TABLE 2

Sensory results show that when the control rapeseed oil 2 prepared by adopting the process of CN 105670769A is used in a fish steaming experiment, the fishy smell of the fish is particularly strong and has no obvious difference with a blank control sample. Therefore, rapeseed oil with a fishy smell removing effect cannot be prepared by adopting the process of CN 105670769A.

Example 2: influence of soaking temperature on deodorization

1. Preparation of rapeseed oil

(1) Crushing: sieving the rapeseeds to remove impurities, and crushing the rapeseeds to be more than 20 meshes by using a grinder;

(2) soaking: soaking 100g of pulverized semen Brassicae campestris in 300g of water at 20 deg.C, 40 deg.C, 50 deg.C, 60 deg.C, 80 deg.C, and 90 deg.C for 2 hr;

(3) and (3) heat treatment: respectively transferring the soaked rapeseeds and the aqueous solution into a closed reaction kettle, and heating for 1 hour at 120 ℃ in a closed manner;

(4) and (3) cooling: naturally cooling to room temperature;

(5) extraction and separation: and adding 100g of refined rapeseed oil into the cooled rapeseed reaction liquid, stirring for 0.5h, centrifuging, and collecting an upper oil layer to obtain 3-8 parts of rapeseed oil respectively.

2. Sensory evaluation of fishy smell

The fish flesh of the hairtail is made into fish paste, and each part of the fish paste is 10 g. Taking one part of fish paste as a blank control sample, respectively adding 1g of rapeseed oil 3-8 into the other six parts of fish paste, uniformly stirring, pickling for 20min, steaming the fish paste in a steamer for 15min, and taking out for sensory evaluation.

The sensory evaluation results are shown in table 3 below. From the results of sensory evaluation, the soaking temperature of the rapeseed has a great influence on the deodorization effect of the rapeseed, and the deodorization effect cannot be realized when the soaking temperature is too high or too low. The optimal soaking temperature is 50-80 ℃.

Table 3: influence of different soaking temperatures on deodorization effect of rapeseed oil

Example 3: influence of heating time in closed reaction vessel

1. Preparation of rapeseed oil

(1) Crushing: sieving the rapeseeds to remove impurities, and crushing the rapeseeds to be more than 20 meshes by using a grinder;

(2) soaking: soaking 100g of crushed rapeseed in 300g of water at 70 ℃ for 2 hours;

(3) and (3) heat treatment: transferring the soaked semen Brassicae campestris and the water solution into a sealed reaction kettle, respectively, and heating at 120 deg.C for 10min, 30min, 60min, 90min, 120min, and 150min in a sealed manner;

(4) and (3) cooling: naturally cooling to room temperature;

(5) extraction and separation: and adding 100g of refined rapeseed oil into the cooled rapeseed reaction liquid, stirring for 0.5h, centrifuging, and collecting an upper oil layer to respectively obtain 9-14 parts of rapeseed oil.

2. Sensory evaluation of fishy smell

The fish flesh of the hairtail is made into fish paste, and each part of the fish paste is 10 g. Taking one part of fish paste as a blank control sample, respectively adding 1g of rapeseed oil 9-14 into the other six parts of fish paste, uniformly stirring, pickling for 20min, putting the fish paste into a steamer, steaming for 15min, and taking out for sensory evaluation.

The sensory evaluation results are shown in table 4 below. From the sensory evaluation results, the heating time of the rapeseed in the closed reaction kettle greatly affects the fishy smell removing effect of the rapeseed, and the long or short heating time can affect the fishy smell removing effect of the rapeseed. Therefore, the optimal heating time is 60-120 min.

Table 4: influence of different heating time on deodorization effect of rapeseed oil

Example 4: influence of rapeseed morphology on fishy smell removal

1. Preparation of rapeseed oil

(1) Sieving semen Brassicae campestris to remove impurities, dividing into two parts, grinding one part with grinder to more than 20 mesh, and leaving the other part without treatment;

(2) soaking: soaking 100g of crushed rapeseed and 100g of whole rapeseed in 300g of water at 70 ℃ for 2 hours;

(3) and (3) heat treatment: transferring the soaked semen Brassicae campestris and the water solution to a sealed reaction kettle, and heating at 120 deg.C for 60min in a sealed condition;

(4) and (3) cooling: naturally cooling to room temperature;

(5) extraction and separation: adding 100g refined rapeseed oil into the cooled rapeseed reaction solution, stirring for 0.5h, centrifuging, and collecting the upper oil layer, which is rapeseed oil 15 (whole granule) and rapeseed oil 16 (rapeseed powder).

2. Sensory evaluation of fishy smell

The fish flesh of the hairtail is made into fish paste, and each part of the fish paste is 10 g. Taking one part of fish paste as a blank control sample, respectively adding 1g of rapeseed oil 15 and 16 g of rapeseed oil into the other two parts of fish paste, uniformly stirring, pickling for 20min, putting the fish paste into a steamer, steaming for 15min, and taking out for sensory evaluation.

The sensory evaluation results are shown in Table 5 below. From the results of sensory evaluation, the rapeseed oil prepared from the rapeseed soaked in the whole grain has particularly strong fishy smell during steaming, and has small difference with a blank control sample, and the rapeseed oil prepared from the crushed rapeseed can obviously remove the fishy smell of fish. Therefore, it is preferable to use the crushed rapeseed as a raw material for producing the deodorized rapeseed oil.

Table 5: influence of rapeseed morphology on fishy smell removing effect

Example 5: influence of filtering after soaking on fishy smell removing effect

1. Preparation of rapeseed oil

(1) Crushing: sieving the rapeseeds to remove impurities, and crushing the rapeseeds to be more than 20 meshes by using a grinder;

(2) soaking: soaking 100g of crushed rapeseed in 300g of water at 70 ℃ for 2 hours;

(3) and (3) filtering: one part of the soaked rapeseeds is filtered to remove the water phase to obtain the rapeseed powder, and the other part is not filtered;

(4) and (3) heat treatment: transferring the filtered rapeseed powder and the unfiltered rapeseed powder into a closed reaction kettle respectively, and heating for 1 hour at 120 ℃ in a closed manner;

(5) and (3) cooling: naturally cooling to room temperature;

(6) extraction and separation: and respectively adding 100g of refined rapeseed oil into the cooled rapeseed powder, stirring for 0.5h, centrifuging, and collecting an upper oil layer to respectively obtain rapeseed oil 17 (filtered) and rapeseed oil 18 (unfiltered).

2. Sensory evaluation of fishy smell

The fish flesh of the hairtail is made into fish paste, and each part of the fish paste is 10 g. Taking one part of fish paste as a blank control sample, respectively adding 1g of rapeseed oil 17 and 18 g of rapeseed oil in the other two parts of fish paste, uniformly stirring, pickling for 20min, putting the fish paste into a steamer, steaming for 15min, and taking out for sensory evaluation.

The sensory evaluation results are shown in Table 6 below. From the sensory evaluation results, the fishy smell removing effect of the rapeseed oil is greatly influenced by the filtering operation after the rapeseed is soaked, the fishy smell is rich, the difference with a blank sample is not obvious, the fishy smell removing effect cannot be realized, and the fishy smell removing effect of the rapeseed oil prepared without the filtering treatment is obvious. Therefore, it is preferable that no filtration operation be performed after the rapeseed soaking.

Table 6: influence of filtration on fishy smell removing effect

Comparative example 2: adopting rapeseed cake as raw material

1. Preparation of rapeseed oil

(1) Soaking: soaking 100g of rapeseed cakes in 300g of water at 70 ℃ for 2 hours;

(3) and (3) heat treatment: transferring the soaked rapeseed cakes and the aqueous solution into a closed reaction kettle respectively, and heating in a closed manner at 120 ℃ for 60 min;

(4) and (3) cooling: naturally cooling to room temperature;

(5) extraction and separation: and adding 100g of refined rapeseed oil into the cooled rapeseed cake reaction solution, stirring for 0.5h, centrifuging, and collecting an upper oil layer to obtain rapeseed oil 19.

2. Sensory evaluation of fishy smell

The fish flesh of the hairtail is made into fish paste, and each part of the fish paste is 10 g. Taking one part of fish paste as a blank control sample, adding 1g of rapeseed oil 19 into the other part of fish paste, uniformly stirring, pickling for 20min, putting the fish paste into a steamer, steaming for 15min, and taking out for sensory evaluation. The results are shown in Table 7 below.

TABLE 7

Sensory results show that when the rapeseed oil prepared from the rapeseed cakes is used for a fish steaming experiment, the fish smell of the fish is particularly strong, and has no obvious difference from a blank control sample. Thus, the rapeseed cake is not suitable as a raw material for preparing deodorized rapeseed oil.

Comparative example 3: rapeseed dregs are used as raw material

1. Preparation of rapeseed oil

(1) Soaking: soaking 100g of rapeseed dregs in 300g of water at 70 ℃ for 2 hours;

(3) and (3) heat treatment: respectively transferring the soaked rapeseed dregs and the aqueous solution into a closed reaction kettle, and heating at 120 ℃ in a closed manner for 60 min;

(4) and (3) cooling: naturally cooling to room temperature;

(5) extraction and separation: and adding 100g of refined rapeseed oil into the cooled rapeseed meal reaction solution, stirring for 0.5h, centrifuging, and collecting an upper oil layer to obtain the rapeseed oil 20.

2. Sensory evaluation of fishy smell

The fish flesh of the hairtail is made into fish paste, and each part of the fish paste is 10 g. Taking one part of fish paste as a blank control sample, adding 1g of rapeseed oil 20 prepared from rapeseed meal into the other part of fish paste, uniformly stirring, pickling for 20min, putting the fish paste into a steamer, steaming for 15min, and taking out for sensory evaluation. The results are shown in Table 8 below.

TABLE 8

Sensory results show that when the rapeseed oil prepared from the rapeseed meal is used for a fish steaming experiment, the fishy smell of fish is particularly thick and has no obvious difference from a blank control sample. Therefore, rapeseed meal is not suitable as a raw material for preparing deodorized rapeseed oil.

Example 6: fishy smell removing effect of other oils

1. Preparation of deodorized oil

(1) Crushing: sieving the rapeseeds to remove impurities, and crushing the rapeseeds to be more than 20 meshes by using a grinder;

(2) soaking: 100g of crushed rapeseed are respectively taken and added into 200g of water to be soaked for 2 hours at the soaking temperature of 70 ℃;

(3) and (3) heat treatment: respectively transferring the soaked rapeseeds and the aqueous solution into a closed reaction kettle, and heating for 1 hour at 120 ℃ in a closed manner;

(4) and (3) cooling: naturally cooling to room temperature;

(5) extraction and separation: and respectively adding 100g of refined rapeseed oil, refined soybean oil, peanut oil and sunflower seed oil into the cooled rapeseed reaction liquid, stirring for 0.5h, centrifuging, and collecting an upper oil layer to respectively obtain deodorized oil 1-4.

2. Sensory evaluation of fishy smell

The fish flesh of the hairtail is made into fish paste, and each part of the fish paste is 10 g. Taking one part of fish paste as a blank control sample, adding 1-4 g of deodorized oil into the other four parts of fish paste respectively, stirring uniformly, pickling for 20min, steaming the fish paste in a steamer for 15min, and taking out for sensory evaluation.

The sensory evaluation results are shown in Table 9 below. From the results of sensory evaluation, the rapeseed oil has the best fishy smell removing effect, other soybean oil and the like have limited fishy smell removing effect, and the fishy smell of the rapeseed oil is not obviously removed.

TABLE 9

Comparative example 4: the fishy smell removing effects of the refined rapeseed oil, the strong-flavor rapeseed oil and the rapeseed oil obtained in example 1 are compared

The fish flesh of the hairtail is made into fish paste, and each part of the fish paste is 10 g. One part of the fish paste is used as a blank control sample, 1g of refined rapeseed oil, strong and fragrant rapeseed oil and 1g of rapeseed oil in example 1 are respectively added into the other three parts of the fish paste, the mixture is uniformly stirred and pickled for 20min, the fish paste is put into a steamer and steamed for 15min, and the fish paste is taken out for sensory evaluation.

The sensory evaluation results are shown in Table 10 below. From the results of sensory evaluation, the rapeseed oil of example 1 had the best fishy smell removing effect, the refined rapeseed oil and the strong coriander oil had limited fishy smell removing effect, and the fish meat still had strong fishy smell.

Watch 10

Example 7: proportional relation among rapeseed, water and oil

1. Preparation of rapeseed oil

(1) Crushing: sieving the rapeseeds to remove impurities, and crushing the rapeseeds to be more than 20 meshes by using a grinder;

(2) soaking: 100g of crushed rapeseeds are respectively added into the water amount corresponding to the following table for soaking at the temperature of 70 ℃ for 2 hours;

(3) and (3) heat treatment: respectively transferring the soaked rapeseeds and the aqueous solution into a closed reaction kettle, and heating for 1 hour at 120 ℃ in a closed manner;

(4) and (3) cooling: naturally cooling to room temperature;

(5) extraction and separation: adding refined rapeseed oil corresponding to the following table into the cooled rapeseed reaction solution, stirring for 0.5h, centrifuging, and collecting the upper oil layer to obtain rapeseed oil 21-30 respectively.

2. Sensory evaluation of fishy smell

The fish flesh of the hairtail is made into fish paste, and each part of the fish paste is 10 g. Taking one part of fish paste as a blank control sample, adding 1g of rapeseed oil 21-30 into the other part of fish paste respectively, stirring uniformly, pickling for 20min, steaming the fish paste in a steamer for 15min, and taking out for sensory evaluation.

The sensory evaluation results are shown in Table 11 below. From the results, the proportion of the rapeseed, the water consumption for soaking and the oil consumption for extraction is 1: 2-3: the fishy smell removing effect of the rapeseed oil is best within the range of 0.5-1.5.

TABLE 11

Example 8

Commercially available fish was taken, dephosphorized, eviscerated, cooked for 10 minutes in a pot, and then taken out after being cooked, and then the rapeseed oil obtained in example 1 was sprayed on. Sensory evaluation was performed as described previously.

The result shows that the rapeseed oil can effectively remove the fishy smell by being sprayed on the rapeseed oil when the rapeseed oil is taken out.

Example 9 (influence of crushed particle size on fishy smell removal Effect)

1. Preparation of rapeseed oil

(1) Sieving semen Brassicae campestris to remove impurities, and pulverizing semen Brassicae campestris into different particle sizes of 15, 20, 25, 60, and 200 meshes with a grinder;

(2) soaking: soaking 100g of crushed rapeseed with different particle sizes in 300g of water at 70 ℃ for 2 hours;

(3) and (3) heat treatment: transferring the soaked semen Brassicae campestris and the water solution to a sealed reaction kettle, and heating at 120 deg.C for 60min in a sealed condition;

(4) and (3) cooling: naturally cooling to room temperature;

(5) extraction and separation: adding 100g of refined rapeseed oil into the cooled rapeseed reaction solution, stirring for 0.5h, centrifuging, and collecting the upper oil layer which is 31-35 of rapeseed oil respectively.

2. Sensory evaluation of fishy smell

The fish flesh of the hairtail is made into fish paste, and each part of the fish paste is 10 g. Taking one part of fish paste as a blank control sample, adding 1g of rapeseed oil 31-35 into the other part of fish paste respectively, stirring uniformly, pickling for 20min, putting the fish paste into a steamer, steaming for 15min, and taking out for sensory evaluation.

The sensory evaluation results are shown in table 12 below. From the results of sensory evaluation, the rapeseed oil prepared by crushing the rapeseed with 15 meshes has particularly strong fishy smell during steaming, and has small difference with a blank control sample; rapeseed oil prepared by rapeseed with the mesh number of more than or equal to 20 meshes can obviously remove the fishy smell of fish, and the fishy smell removing effect of star is still obtained after the rapeseed is crushed to 200 meshes, which shows that the rapeseed has obvious fishy smell removing effect after being crushed to more than 20 meshes, and the fishy smell removing effect is not negatively influenced by the fine crushing.

TABLE 12

Example 10

1. Preparation of rapeseed oil

Sieving rapeseed to remove impurities, pulverizing 100g of rapeseed into powder with a grinder to be larger than 20 meshes, adding 200g of water into the pulverized rapeseed, soaking at 70 ℃ for 2 hours, transferring the soaked rapeseed and water solution into a sealed reaction kettle, adding 100g of refined rapeseed oil into the sealed reaction kettle, heating at 120 ℃ for 2 hours in a sealed manner, and naturally cooling to room temperature. Centrifuging by a centrifuge, and collecting an upper oil layer to obtain the rapeseed oil 36.

2. Sensory evaluation of fishy smell

Making 10g fish meat into fish paste, adding 1g rapeseed oil 36, stirring, pickling for 20min, putting the pickled fish meat into a steamer, steaming for 15min, taking out the fish meat, and standing at room temperature. Sensory evaluation was made on the fishy smell of the fish meat 5min, 1 hour, and 3 hours after taking out, respectively. The results are shown in Table 13 below.

Watch 13

Sensory evaluation results show that the fish meat hardly has fishy smell 5min and 1 hour after being taken out of the pot, and the 3 hour sensory evaluation shows that the fish meat has relatively flat and light fishy smell. The rapeseed oil 36 is added to effectively remove the fishy smell of fish and effectively inhibit the fishy smell returning phenomenon of fish.