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Fresh fish aspic

A technology of fresh fish and fish tail, applied in application, food preparation, food science, etc., can solve environmental pollution and other problems, achieve good therapeutic effect, anti-cold human immune function, and easy absorption

Inactive Publication Date: 2008-01-23
陈先荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional method of eating fish, many parts with nutritional value of fresh fish are discarded, such as fish head, fish tail, fish bones, fish scales, fish skin, which is a pity to discard and also cause environmental pollution

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0009] Fresh fish jelly is made from the discarded parts inside and outside the fish body through high-temperature processing. It includes the fish head, fish tail, fish bones, and fish scales that are discarded after slaughtering fresh fish. Wash it, put ginger and scallion root in a warm container, heat water and boil at 100-120 degrees for about 40-50 minutes, until the fish soup becomes a milky white paste soup, filter the remains in the fish soup and leave Add the pure milky white fish soup for the second heating, put the fish skin glue boiled separately with fish skin according to the ratio, let the soup and fish skin glue fully mix evenly, heat up to about 100 degrees, add salt and arrowroot powder , caviar paste, peanut paste and strawberry fruit flavor ingredients, after cooling to form various styles of fresh fish jelly, it can also be made into hot pot bottom material.

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PUM

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Abstract

A fresh fish aspic is provided, which is made via the following procedures: in the traditional fish cooking method, dip the fish head, fish tail, fish skin, fish bone and fish scale in clean water to remove the residual blood; then, place them in a heating vessel with ginger, scallion root and clean water for boiling in high temperature of 100 to 120 degree for about 40 to 50 minutes till the fish soup become ivory-white paste; then, filter out the fish bone, heat the pure soup for second time with separately boiled fish skin glue; when the fish skin and soup solve completely, add edible salt, roe paste, peanut paste to prepare the soup with strawberry fruit and other flavor; then, after cooling down, the fish aspic will be formed; or the soup can be made into bottom material for hotpot. Because the fish aspic has no fish bone, realizes much safety and convenience as well as ensures long storage period, it can be best adopted by children, students and pregnant women as it has the effects of nourishing the brain, improving the immunity and promoting the flexible operation of brain. Besides, more and more evidence shows that fish and peanut products can be taken as optimal food for nourishing human brain.

Description

technical field [0001] The invention relates to using wastes inside and outside the body of fresh fish to process the inedible parts in the traditional fish-eating method to make gourmet fresh fish jelly. Background technique [0002] With the rise of our country's economy, people's living standards have been greatly improved and the quality of the population has been greatly improved. The requirements for the concept of food nutrition are getting higher and higher. Nutrition is an important issue that cannot be ignored in this era. In the traditional method of eating fish, many parts with nutritional value of fresh fish are discarded, such as fish head, fish tail, fish bones, fish scales, fish skin, which is a pity to discard, and also causes environmental pollution. In most areas of our country, freshwater fish is the main food, especially along the middle and lower reaches of the Yangtze River, where there are countless rivers and lakes, and aquaculture is very developed,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/325A23L33/10
Inventor 陈先荣
Owner 陈先荣
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