Compressed aquatic animal meat product and preparation method thereof

A technology for aquatic animals and meat products, applied in food preparation, food science, application, etc., can solve the problems of single product form and few types of leisure aquatic products, and achieve the effect of uniform color, rich product form and rich nutrition

Inactive Publication Date: 2011-01-19
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The forms of aquatic animal products already available on the market include fresh products, dried products, frozen products, surimi products, etc., but there are fewer types of leisure aquatic products, and the product forms are single, and compressed products of aquatic animal meat as raw materials have not yet appeared.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] a. Using the scallop skirt as raw material, wash the scallop skirt to remove the pigment substances in the skirt, reduce the browning caused by the pigment during the drying process, cook it after washing, and drain for 60 minutes; b. Put the skirt of the skirt into the mixed seasoning liquid consisting of 8kg of sugar, 2kg of monosodium glutamate, 2kg of salt and 0.6kg of cooking wine and marinate for 5 hours to make the skirt fully tasty; c. Put it on the tray and dry it in a constant temperature hot air drying oven at 70°C for 2 hours, when the moisture content is about 40%; d. Press the dried skirt with a pressure of 15Mpa for 10 minutes; e. The product packaging after compression molding is sterilized. The sterilized product is the compressed skirt meat product of the present invention.

Embodiment 2

[0011] a. Using shrimp as raw material, wash the shrimp, remove the shell, remove the tail, and remove the shrimp line to get the shrimp, add a small amount of boiling water to cook, and drain for 50 minutes; b. Put the drained shrimp into the mixture of 2kg of sugar, 1kg of monosodium glutamate, Marinate in a mixed seasoning solution consisting of 1kg of salt and 0.3kg of cooking wine for 1 hour; c. Spread the marinated shrimps on a tray with a sieve, and dry them in a constant temperature hot air drying oven at 70°C for 4 hours. The content is about 15%; d. The dried shrimps are molded and pressurized, the pressure is 2Mpa, and the pressurization time is 20min; e. The compressed and molded product is packaged and sterilized. The sterilized product is the compressed shrimp product of the present invention.

Embodiment 3

[0013] a. Use squid as raw material, wash the squid, peel it, cook it, and drain it for 40 minutes; b. Cut the drained squid into an appropriate size, add 6kg of sugar, 2kg of monosodium glutamate, 1.5kg of salt, and 1kg of real mushroom essence marinated in a mixed seasoning liquid composed of 0.5kg of cooking wine for 6 hours; c. spread the marinated squid on a tray with a sieve hole, and place it in a constant temperature hot air drying oven at 40°C to dry for 5 hours. At this time, the moisture content is about 50%; d. mold the dried shrimps and pressurize, the pressure is 8Mpa, and the pressurization time is 80min; e. pack and sterilize the compressed and molded product. The sterilized product is the compressed squid meat product of the present invention.

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PUM

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Abstract

The invention relates to a compressed aquatic animal meat product which is characterized by comprising aquatic animal meats and seasoners. The aquatic animal meat is dried and compressed, the mass percent of the moisture content of the dried aquatic animal meat ranges from 15% to 50%, the volume of the dried aquatic animal meat accounts for 1/8 to 1/4 of that of the untreated aquatic animal meat with the same weight. When preparation is carried out, the aquatic animal meats are washed, boiled and dried for 30-60min; then seasoners are added to the meats, and the mixture is evenly stirred and pickled for 1-6 hours; the pickled aquatic animal meats are dried for 1-5 hours by hot air of 40-70 DEG C in temperature until the mass percent of the moisture content is 15-50%; the dried aquatic animal meats are placed into the dies and pressurized at a pressure of 15Mpa for 10-80min; and finally, the compressed and formed product is packed and sterilized. The compressed aquatic animal meat product of the invention features compact structure, portability due to small volume, direct use, high protein content, low fat content, delicious taste and rich nutrition.

Description

technical field [0001] The invention relates to a compressed aquatic animal meat product and a preparation method thereof. Background technique [0002] my country is a big country of aquatic products, with rich varieties of aquatic products and high annual output of fish, shellfish, cephalopods and crustaceans. According to FAO statistics, since the 1970s, about 75% of the world's aquatic product production has been processed and sold, while the current processing ratio in my country only accounts for about 30% of the output, which shows that the processing ratio of aquatic products in my country is relatively low. . The existing aquatic animal products in the market include fresh products, dried products, frozen products, surimi products, etc., but there are fewer types of recreational aquatic products, and the product forms are single, and compressed products of aquatic animal meat as raw materials have not yet appeared. Contents of the invention [0003] The purpose o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 薛勇宋金红薛长湖李兆杰王玉明王静凤唐庆娟
Owner OCEAN UNIV OF CHINA
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