Fish-jelly soup and its production

A production method and technology of fish jelly, applied in the field of fish jelly soup, can solve the problems of low enterprise efficiency, waste of biological resources, insufficient utilization rate, etc., and achieve the effect of convenient eating, delicious nutrition and high comprehensive utilization rate

Inactive Publication Date: 2007-11-21
蒋佃水
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the 5% of processed products, the utilization rate of aquatic products is less than 50%, resulting in waste of biological resources, low business efficiency, and environmental pollution.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Fish jelly soup and its manufacturing method, the process steps are: after cleaning the fish raw material, divide it, remove the fish gills, collect the fish gallbladder as a medicinal raw material, weigh 100 kg of the divided and cleaned fish raw material, and put 200 kg of clean water into high pressure Cooking pot, weigh and add 4kg soy sauce, 3kg white sugar, 3kg refined salt, 2.5kg red pepper, 2% pepper, 2kg garlic, 1.5kg balsamic vinegar, 1kg cooking wine, 0.8kg green onion, 0.8kg ginger, 0.7kg sesame oil, 0.1kg Star anise and 0.01kg cloves were pyrolyzed under the pressure of 0.2MPa for 1.5hr, then solid-liquid separation was carried out, and the filtrate was passed through a double-effect vacuum concentration device, and the concentration time was 2 hours to obtain concentrated fish soup, which was filled and sealed by an automatic filling and sealing machine The finished product is then sterilized, temporarily stored, inspected, labeled, and boxed. After the fin...

Embodiment 2

[0013] Fish jelly soup and its manufacturing method, the process steps are: after cleaning the fish raw material, divide it, remove the fish gills, collect the fish gallbladder as a medicinal raw material, weigh 100 kg of the divided and cleaned fish raw material, and put 200 kg of clean water into high pressure Cooking tank, weigh and add 3.5kg soy sauce, 2.8kg white sugar, 2.7kg refined salt, 2.5kg red pepper, 3% pepper, 2kg garlic, 1.4kg vinegar, 1kg cooking wine, 0.7kg green onion, 0.7kg ginger, 0.6kg sesame oil , 0.1kg star anise, 0.01kg cloves, after pyrolysis under the pressure of 0.2MPa for 1.5hr, carry out solid-liquid separation, pass the filtrate through a double-effect vacuum concentration device, the concentration time is 2.5 hours, that is, concentrated fish soup, through automatic potting Machine filling and sealing into products, and then sterilized, temporarily stored, inspected, labeled, packed, and the finished product is refrigerated to become fish jelly, so...

Embodiment 3

[0015] Fish jelly soup and its manufacturing method, the process steps are: after cleaning the fish raw material, divide it, remove the fish gills, collect the fish gallbladder as a medicinal raw material, weigh 100 kg of the divided and cleaned fish raw material, and put 200 kg of clean water into high pressure Cooking pot, weigh and add 3.8kg soy sauce, 3kg white sugar, 2.8kg refined salt, 2.3kg red pepper, 2% Chinese prickly ash, 2kg garlic, 1.4kg balsamic vinegar, 1kg cooking wine, 0.9kg green onion, 0.8kg ginger, 0.7kg sesame oil, 0.1kg of star anise and 0.01kg of cloves were pyrolyzed under the pressure of 0.25MPa for 2 hours, then solid-liquid separation was carried out, and the filtrate was passed through a double-effect vacuum concentration device, and the concentration time was 3 hours to obtain concentrated fish soup, which was filled by an automatic filling and sealing machine. It is sealed into a product, and then sterilized, temporarily stored, inspected, labeled,...

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PUM

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Abstract

The invention is concerned with fish jelly soup and its produce method. Clear fish stuff, cut, clear, measure, add clean water, sauce, white sugar, refined salt, chili, Chinese prickly ash, garlic, vinegar, flavoring alcohol, shallot, crude ginger, balsam, Illicium verum Hook.f. and clove in certain proportion, boil with high pressure and separate the solid and liquid. Concentrate the filtrate in vacuum, fill and close automatically, kill bacterium, store for short duration, check and produce the fish soup. Dispose residue of filtration through coarse and careful smash, and add into fish jelly soup after ultrafine milled as nutrition suspending stuff. The rest is the flavoring of fish. During the filling and close the fish jelly soup, it will produce a kind of fish jelly soup with grains by adding a few grains of garlic, crude ginger and small shallot. The fish soup becomes into fish jelly after cooled. The fish jelly is the sweetness and regale to people for its coolness, smooth and tender, sweet smelling and nutrition. It is the development of aquatic product foodstuff industry to modern times.

Description

technical field [0001] The invention relates to a convenient aquatic dish, in particular to a frozen fish jelly soup, which is called fish jelly soup. Background technique [0002] Since the reform and opening up, the output of my country's aquatic products has grown rapidly. Since breaking through the 10 million tons mark in 1995, my country has ranked first in the world for many years and has become the most developed country in the aquatic product breeding industry. In 2005, the total output of aquatic products in my country reached 51 million tons. In sharp contrast to the rapidly advancing aquaculture industry, my country's processing industry is very backward, with less than 5% of processed products, far behind the level of more than 60% of processed products in developed countries. Among the 5% processed products, the utilization rate of aquatic products is less than 50%, resulting in the waste of biological resources, low business efficiency and environmental pollut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/326A23L23/00A23L17/10
Inventor 蒋佃水
Owner 蒋佃水
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