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Fish extracting liquid and method for producing fish plaster

A production method and extractant technology, which is applied in the field of production of fish extract and fish meat paste, can solve the problems of earthy smell, insufficient flavor, and insufficient typicality of fragrance, etc.

Inactive Publication Date: 2008-02-27
郑国海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a method for making fish seasoning from freshwater raw fish, which solves the problems of insufficient flavor, insufficient typicality of fragrance, and earthy smell in the prior art.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Remove the scales, gills and viscera of the raw freshwater fish, wash away the blood, divide it into 200-300 g / piece fish pieces, and set aside.

[0031] After the fish pieces are put into the immersion pool, inject 0.1% sodium carbonate solution, submerge the fish pieces, and soak for 60 minutes at a water temperature of 20°C. The 0.1% concentration is the mass percent concentration of the solution.

[0032] Let go of the soaking liquid in the soaking tank, wash with running water and turn the fish pieces to clean up the soaked mucus, and the pH of the washing water is 7.8.

[0033] Put the cleaned 100 kg fish block into the sandwich pot, add 50 kg of water, add 2 kg of fresh green onion, 1 kg of ginger, 2 kg of cooking wine, cover and jacket with 1 kg of pressure Heat, turn off the small steam valve after boiling, and keep boiling slightly for 2.5 hours. Turn off steam.

[0034] Slowly shake the sandwich pot, slowly pour the fish soup into the stainless steel barre...

Embodiment 2

[0046] Remove the scales, gills and viscera of the raw freshwater fish, wash away the blood, divide it into 200-300 g / piece fish pieces, and set aside.

[0047] After the fish pieces are put into the immersion pool, inject 0.6% sodium carbonate solution to submerge the fish pieces for 30 minutes under the condition of 65°C.

[0048]Let go of the soaking liquid in the soaking tank, wash with running water and turn the fish pieces to clean up the soaked mucus, and the pH of the washing water is equal to 7.8.

[0049] Put the cleaned 100 kg fish pieces into the sandwich pot, add 200 kg of water, add 10 kg of fresh shallots and 0.1 kg of shallot oil, add 5 kg of ginger, 10 kg of cooking wine, and cover. Heating under the pressure of 0.12Mpa, turn off the small steam valve after boiling, keep the slight boiling, and close the steam after keeping the slight boiling for 2.5 hours.

[0050] Slowly shake the sandwich pot, slowly pour the fish soup into the stainless steel barrel, and ...

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Abstract

The invention discloses a fish extracting liquid and manufacturing method of fish cream, which is characterized by the following: adopting fresh water fish as raw material to produce quelite; using combinant pepper-stripping segment; soaking through sodium carbonate to neutralize partial free amino fatty acid; sheltering through composite spice when boiling; fermenting through ester-generating yeast to strip pepper; using ester-generating yeast to ferment the extract; degrading the pepper component through metabolism of yeast; generating ester and flavor; reducing argillaceous odour effectively.

Description

technical field [0001] The invention relates to a method for producing fish extract and fish paste, in particular to a method for producing seasoning fish extract and fish paste using freshwater fish as raw materials. Background technique [0002] There are many kinds of compound seasonings with animal eggs as raw materials, such as chicken essence, pigeon essence and fish essence. At present, the existing fish essence products in China are all made of seawater fish. Compared with seawater fish, the processing characteristics of freshwater fish are very different, mainly as follows: 1. In addition to fishy smell, freshwater fish has an earthy smell, and the sensory threshold is lower and it is more difficult to remove. 2. The flavor of the processed freshwater fish is not enough, and the typicality of the fragrance is not enough. Contents of the invention [0003] The invention provides a method for preparing fish seasoning from freshwater raw fish, which solves the prob...

Claims

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Application Information

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IPC IPC(8): A23L1/327A23L1/326A23L17/20A23L17/10
Inventor 郑国海
Owner 郑国海
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