Fish skin catsup and method for producing the same

A fish skin sauce and fish skin technology, applied in food preparation, application, food science and other directions, can solve the problems of fish skin nutrition loss and low added value, and achieve pure and thick taste, long aftertaste and strong operability. Effect

Inactive Publication Date: 2009-03-04
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the technical problems of low added value and nutrient loss of fish skin produced by simple processing of fish skin in the prior art, the present invention provid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Select cod skin, remove impurities, clean it, put it in a container, and pour soaking liquid, which is made of 17.0% thick soy sauce, 3.0% sugar, 6.0% misoline, 0.8% monosodium glutamate, and 0.7% ginger juice. %, 0.5% garlic, 4.0% cooking wine, 1.0% vinegar, and 67.0% water. The cod skin and soaking liquid are mixed according to the ratio of 2:1, soaked for 5 hours and then taken out. Rinse the cod skin with clean water, then blanch it in boiling water for 30 seconds, take it out, and cut it into cubes.

[0023] Select pollution-free carrots, peel them, wash them, scald them, cool them, and cut them into cubes.

[0024] Choose fresh shiitake mushrooms to remove the stipe and leave the cap, wash the cap with running water, remove debris and impurities in the gills, and cut into cubes.

[0025] Choose pollution-free green onions, remove the old skin, take the fresh and tender parts, clean them, and cut them into cubes.

[0026] Select fresh or frozen and thawed fresh p...

Embodiment 2

[0031] Select Spanish mackerel skin, remove impurities, clean it, put it into a container, and pour soaking liquid, which is made of 15% thick soy sauce, 3.5% sugar, 4.5% misoline, 0.5% monosodium glutamate, ginger juice 0.5% garlic, 0.7% garlic, 3.5% cooking wine, 0.8% vinegar, and 71% water. The ratio of mackerel skin to the soaking liquid used is 1:1. After soaking for 6 hours, take it out, rinse it with clean water, and then Blanch in boiling water for 20 seconds, remove and cut into cubes.

[0032] Select pollution-free carrots, peel them, wash them, scald them, cool them, and cut them into cubes.

[0033] Choose fresh shiitake mushrooms to remove the stipe and leave the cap, wash the cap with running water, remove debris and impurities in the gills, and cut into cubes.

[0034] Choose pollution-free green onions, remove the old skin, take the fresh and tender parts, clean them, and cut them into cubes.

[0035] Select fresh or frozen and thawed fresh pork, remove muscl...

Embodiment 3

[0041] Select the large mouth fish skin, remove impurities, clean it, put it into a container, and pour in the soaking liquid, which is made of 19% thick soy sauce, 5% sugar, 5% mirin, 1% monosodium glutamate, water 65.5%, 1% ginger juice, 1% garlic, 2% cooking wine, and 0.5% vinegar. The ratio of the large mouth fish skin to the soaking liquid used is 3:1. After soaking for 2 hours, take it out and rinse the large mouth fish skin with water , then blanched in boiling water for 50 seconds, taken out, and cut into cubes.

[0042] Select pollution-free carrots, peel them, wash them, scald them, cool them, and cut them into cubes.

[0043] Choose fresh shiitake mushrooms to remove the stipe and leave the cap, wash the cap with running water, remove debris and impurities in the gills, and cut into cubes.

[0044] Choose pollution-free green onions, remove the old skin, take the fresh and tender parts, clean them, and cut them into cubes.

[0045] Select fresh or frozen and thawe...

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PUM

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Abstract

The invention relates to a fish skin sauce and a method for producing the fish skin sauce. The constituents of the fish skin sauce and the percentage of each constituent are as follows: fish skin accounts for 30-33%, soy bean paste 10-13%, chili sauce 1-3%, tomato sauce 5-7%, carrot 3-5%, mushroom 1-3%, pork 3-5%, onion 10-13%, white vinegar 1-3%, cooking wine 0.5-1.5%, onion powder 0.5-1.5%, ginger powder 0.1-0.5%, oyster juice 0.5-1%, sugar 1-3%, sea fish extract 0.5-1%, skipjack powder 0.2-0.6%, salad oil 7-9%, and water in balancing amount. The fish skin sauce is made by the steps of material selecting, mixing, stir-frying, filling and packing, and sterilizing. The invention has the advantage that a more rational nutrition balance is achieved by integrating the nutrients of the raw materials such as parrot, mushroom, pork, onion and the like with the nutrients of the fish skin.

Description

technical field [0001] The invention relates to an aquatic food product and its manufacturing process, in particular to a fish skin sauce and its manufacturing method. Background technique [0002] Fish skin is rich in protein and various trace elements, and its protein is mainly macromolecular collagen and mucopolysaccharides. Collagen in fish skin can reduce blood triglyceride and cholesterol, and can supplement essential trace elements in the human body. It is an ideal food for reducing blood fat. It has the effect of accelerating the production of hemoglobin and red blood cells, and is beneficial to the improvement of circulation and the treatment and recovery of coronary heart disease and ischemic encephalopathy. In addition, the collagen in fish skin can assist the body to excrete aluminum and reduce the accumulation of aluminum in the body. Studies have shown that the recent gradual increase in Alzheimer's disease is related to the intake of aluminum. Mucopolysacch...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/221A23L1/325A23L1/29A23L27/60A23L17/00A23L27/10A23L33/00
Inventor 邵仁东刘扬瑞步营
Owner TAIXIANG GRP TECH DEV
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