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Production process of instant fish freeze

A production method and fish jelly technology are applied in the production field of instant fish jelly, which can solve the problems of fish nutrition loss, unsuitable for public taste, easy to get angry and the like.

Inactive Publication Date: 2007-09-19
孙明协
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many fish foods on the market, but they are mainly fried, deep-fried, and spicy. During the manufacturing process, the nutrition of the fish is lost a lot, and it does not have the original taste of fish, so it is not suitable for the public. For example, people in Hunan like to eat spicy food. , and Cantonese people don’t like spicy food, and many people don’t like to eat greasy and fried food, which can cause them to get angry easily

Method used

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Embodiment Construction

[0016] Below in conjunction with a specific embodiment, the present invention is described in detail as follows:

[0017] 1. Take 5kg of fresh fish, remove the viscera and fish scales, clean them, and cut them into small pieces of about 5×5cm;

[0018] 2. Put 0.5kg of vegetable oil in the pot and fry for 3 minutes on medium heat;

[0019] 3. Pour 10kg of water into the pot, boil until cooked, add 100g of cornstarch;

[0020] 4. Stir to completely separate the fish bones, fish bones and fish meat, and the fish meat becomes flocculent;

[0021] 5. Take out all the fish bones and fish bones in the fish soup, filter them through a 50-mesh stainless steel wire mesh, and discard the debris on the mesh;

[0022] 6. Put 150g of salt, 200g of minced ginger, 100g of soy sauce, 200g of vinegar, 100g of cooking wine, 150g of chicken essence into the fish soup, and stir well;

[0023] 7. Put the fish soup into a cup-shaped packaging box, 100g per box;

[0024] 8. Cool the fish soup to ...

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PUM

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Abstract

An instant fish aspic production method is characterized in that the production steps comprise 1, weighing fresh fish, cleaning, cutting into dice; 2, frying for 2min to 5min with moderate fire; 3, boiling until the fish is cooked, adding a small amount of potato powder,; 4, stirring for fully separating fish bone and fish meat and making fish meat into flocculation shape; 5, taking out fish bone from fish soup, and filtering it by a stainless wire net; 6, adding flavoring into the fish soup and stirring evenly; 7, filling packing box with the fish soup; 8, cooling the fish soup to room temperature; 9, sealing; 10, refrigerating the fish soup to 5 DEG C-10 DEG C to obtain gel-shaped fish aspic, packaging, and warehousing. The fish aspic provided in the invention has original flavor of fish, and is a non-greasy and non-hot food. The fish aspic is a sanitary, safety, and convenient food without any additives, which is suitable for both the young and the old.

Description

technical field [0001] The invention relates to instant food, namely a production method of instant fish jelly. Background technique [0002] There are many fish foods on the market, but they are mainly fried, deep-fried, and spicy. During the manufacturing process, the nutrition of the fish is lost a lot, and it does not have the original taste of fish, so it is not suitable for the public. For example, people in Hunan like to eat spicy food. , while Cantonese people don't like spicy food, and many people don't like to eat greasy and fried food, which is easy to get angry. There are a lot of fish foods without fishbone removed, and some people want to eat but dare not eat, because they are worried that the fishbone will get stuck in their throats, especially children and the elderly. Contents of the invention [0003] In order to overcome the disadvantages of the traditional fried fish food getting angry after eating and the fishbone being easy to get stuck in the throat...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/22A23L3/36A23L17/00A23L27/00
Inventor 孙明协
Owner 孙明协
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