Shredded fish food and making method thereof

A production method and food technology, applied in food preparation, food science, application, etc., to achieve the effects of comprehensive nutrition, easy operation, and fatigue relief

Inactive Publication Date: 2010-03-10
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no report about the combination of fish meat products and active functional ingredients of oyster and fish head extracted by marine bioengineering technology-oyster polypeptide and fish head polypeptide to prepare fish floss food that is beneficial to human body absorption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for preparing wet sea fish floss food, which goes through the following steps:

[0024] a. For the pretreatment of raw materials, frozen Norwegian salmon is directly thawed, after soaking, washing, removing scales and fins, laparotomy to remove internal organs, cutting off the head and tail, and then washing to remove blood stains and impurities, and then sending it to the steaming box for cooking. The steaming temperature is 98°C, and the steaming time is 1.2 hours. The steaming makes the fish protein coagulate, the fiber shrinks, and the connective tissue is heated, which makes the fish easy to separate from the bones, spines and skin; naturally cool the cooked salmon to 35°C for later use;

[0025] b. Floss-making Remove the skin, bones and thorns of the cooled Norwegian salmon, take the fish meat and send it to the floss-making machine to make floss. The diameter of the floss is 3cm;

[0026] c. Dehydration Put the prepared fish floss in a centrifuge for dehydrati...

Embodiment 2

[0033] A method for preparing dried sea fish and floss food, which goes through the following steps:

[0034] a. For the pretreatment of raw materials, deep-sea large yellow croaker with freshness standard level 2 is selected as raw materials. After washing, scales and fins are removed, viscera is removed by laparotomy, blood stains and impurities are removed with water, and the water is drained and sent to a steamer for cooking. The cooking temperature is 95°C, the cooking time is 1.5 hours; the steamed large yellow croaker will be naturally cooled to 40°C for use;

[0035] b. Loose making: Remove the skin, bones and thorns of the large yellow croaker after cooling down to obtain the fish flesh, and then send the flesh to the loosening machine to rub the floss, and the made floss is long-fluffy;

[0036] c. Dehydration Use a squeezer to squeeze and dehydrate the long-fluffy fish floss prepared above until the water content is 35%, weigh 50Kg for use;

[0037] d. Mixing

[0038] Weigh ...

Embodiment 3

[0044] A method for preparing wet freshwater fish floss food, which goes through the following steps:

[0045] a. For the pretreatment of raw materials, fresh carp is selected as raw materials. After washing with water, remove scales and fins, laparotomy to remove internal organs, and then wash with water to remove blood stains and impurities, and then send to steaming box for cooking. The cooking temperature is 100℃. The steaming time is 1 hour. The steaming makes the fish protein coagulate, the fiber shrinks, and the connective tissue is heated, which makes the fish easy to separate from the bones, spines and fish skin; naturally cool the steamed carp to 30°C;

[0046] b. Loose making Remove the skin, bones and spines of the carp after cooling down, and then take the fish meat and send it to the loosening machine to make floss. The diameter of the made floss is 2cm;

[0047] c. Dehydration Put the prepared fish floss in a centrifuge for dehydration until the water content is 40%, w...

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PUM

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Abstract

The invention relates to a marine fish food product, in particular to a shredded fish food and a making method thereof. The method comprises the following steps: steaming fish, cooling, making shredded fish, and dehydrating the shredded fish until the water content is 35-40%; weighing oyster polypeptides and fish head polypeptides, dissolving with water, evenly mixing with the dehydrated shreddedfish, weighting flavorings and adding the flavorings to obtain the wet shredded fish food; or baking the wet shredded fish food until the water content is 15-20% so as to obtain the dry shredded fishfood; and packaging, sterilizing and cooling to obtain the finished product. The shredded fish food comprises 50-75% of dehydrated shredded fish, 5-15% of oyster polypeptides, 1-10% of fish head polypeptides, 3-10% of water and 10-20% of flavorings. The shredded fish food is light orange or golden in color, has thick fish fragrance and has the advantages of favorable mouth feel, convenience and sanitation for eating, rich and comprehensive nutrients, quick absorption of nutrients, and high bioavailability. The method has the advantages of reasonable technique and easy operation, and is suitable for industrial production.

Description

Technical field [0001] The invention relates to a fish and aquatic food product, in particular to a fish floss food and a preparation method thereof. Background technique [0002] Fish floss is a fluffy or granular, loose and delicious delicacy. It fully retains the unique nutrients of fish during the processing process, the most prominent being protein, calcium, and vitamin B 1 , B 2 The content of niacin and niacin is high, and most of its protein is soluble, the melting point of fat is low, the connective tissue is small, and it is easily digested and absorbed by the human body. Modern nutrition lists it as a good nutrition for infants and young children; it contains calcium, iron and zinc. And other trace elements are especially helpful for children's bone strengthening, intellectual development, and nutritional intake of the elderly and patients. At present, the fish floss on the market is made of fresh fish or fish meat as raw materials, which are cleaned, steamed, flossed,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/305A23L17/10
Inventor 李桂玲于建洋郭玉华李银塔李钰金邵鹏
Owner TAIXIANG GRP TECH DEV
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