Preparation method of hui fish milk soup

A technology for channel catfish and fish meat, applied in food preparation, application, food science and other directions, can solve the problems of laborious, expensive, time-consuming, etc., and achieve the effect of shortening cooking time, delicious taste and milky white color

Active Publication Date: 2011-01-19
通威(成都)水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

It takes several hours to cook at home, which is time-consuming and laborious
Eating in restaurants is not only expensive, but also poses health and safety hazards

Method used

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  • Preparation method of hui fish milk soup
  • Preparation method of hui fish milk soup
  • Preparation method of hui fish milk soup

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023]

Embodiment 2

[0025]

Embodiment 3

[0027]

[0028] like figure 1 Shown, the preparation method of above-mentioned catfish milk soup comprises the following steps:

[0029] Including the preparation of the main ingredient bag and the ingredient bag:

[0030] (1) Preparation of the main ingredient package:

[0031] a. Raw material: The raw material is fish fillet or leftovers produced by processing catfish fillets;

[0032] b. Selection and segmentation: select the raw materials, trim and remove black spots, black film, erythema, congestion and other dirt black films on the surface, remove fish bones, and cut the trimmed raw materials into small strips of fish with a growth length of 2-3cm;

[0033] c. Deodorization: place the cut fish meat in the deodorization liquid for deodorization treatment, the concentration of the deodorization liquid is 3%-12%, the mass ratio of the raw material to the deodorization liquid is 1:1-1:1.5, The deodorization time is 2.5-3 hours, and the temperature between the deodoriza...

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PUM

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Abstract

The invention relates to a hui fish milk soup and a preparation method thereof, belonging to the technical field of aquatic product processing. The invention takes fish steak or leftover material produced by processing hui fish fillet as raw materials, sorting, splitting, fishness removing, washing, blanching, soup wrapping, packaging, freezing and flavour bag collocating are carried out, thus obtaining the hui fish milk soup product. The product obtained by the processing method of the invention remains the original meat quality and flavour of hui fish, and no chemical preservative is added in the processing process, thus being safe to eat. Besides, no redundant floating foam is produced when the product is boiled out, fish meat is wrapped with bone soup, thus being more nutrient. A consumer can drink hui fish milk soup which is nutrient and delicious and has opacified lustre by simple heating, thus avoiding the complexity of traditional fish milk soup boiling process and being convenient to eat, thereby meeting the requirement of modern people on nutrition, delicate flavour and quick-paced life. The invention renovates the traditional thinking that fish product development is depended on fish flesh, proposes the thinking that 'drinking fish soup besides eating fish flesh' from another aspect and provides a new approach for deep processing of fish product.

Description

[0001] technical field [0002] The invention discloses a preparation method of catfish milk soup, provides an industrial production method of catfish milk soup, realizes the convenience and quickness of eating catfish milk soup, and belongs to the technical field of aquatic product processing. Background technique [0003] Developing various forms of freshwater fish deep-processing products is one of the effective ways to solve the problem of relatively backward aquatic product processing technology in our country. Fish milk soup is delicious and nutritious, and is loved by people. Consumers often eat crucian carp soup, grass carp soup, etc., and most of the fish soups are cooked at home or enjoyed in restaurants. It takes several hours to cook at home, which is time-consuming and laborious. Eating in restaurants is not only expensive, but also poses health and safety risks. So this nutritious and delicious soup has gradually faded out of people's tables. Therefore urge...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/325A23L23/00A23L17/00
Inventor 钟威李晶万刚刘汉元
Owner 通威(成都)水产食品有限公司
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