Prepared seafood and preparation method thereof

A technology for conditioning food and seafood, applied in food preparation, food science, application and other directions, can solve the problems of seafood consumer groups and product sales radius not being able to rapidly expand, unacceptable fishy and umami taste, etc., to achieve rich cellulose Substance, delicious, unique, nutritious effect

Inactive Publication Date: 2011-02-09
DALIAN HAIYANTANG BIOLOGY
View PDF11 Cites 14 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, seafood, due to factors such as living environment, causes seafood products to have its unique taste. Although it is rich in nutrition, a large nu

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0012] Example 1

[0013] 1. Take fresh sea cucumbers, wash and remove the internal organs and then mature.

[0014] 2. Take the dried Matsutake and clean it and cut it for later use.

[0015] 3. Extract the cleaned matsutake and cordyceps separately by decoction. Add three times the volume of Matsutake and Cordyceps militaris with water, boil over high heat and turn to low heat to simmer until the volume is about one-third of the original volume. Remove pine mushrooms and Cordyceps militaris, and repeat the above operation. After repeating 3 times, combine the 3 boiling liquids, concentrate them together, and then concentrate to about one-half of the original volume before use. The harvested Matsutake and Cordyceps are also ready for use.

[0016] 4. Add 1wt% of edible salt, 0.5wt% of monosodium glutamate, and 1wt% of sugar to the soup boiled in step 3, and after it is fully dissolved, add it to step 1 according to the ratio of soup to seafood 1:1 Processed seafood products. Then...

Example Embodiment

[0018] Example 2

[0019] 1. Take fresh abalone, rinse, remove the viscera, mature and slice.

[0020] 2. Take the fresh Matsutake and clean it and cut it for later use.

[0021] 3. Extract the cleaned matsutake by decoction. Add three times the volume of matsutake water, boil over high heat, turn to low heat and slowly cook until the volume is about one-third of the original volume, remove the matsutake, repeat the above operation, repeat the above operation 3 times, then add 3 times The cooking liquor is combined, concentrated together, and then concentrated to about one-third of the original volume, ready for use. The harvested matsutake is also ready for use.

[0022] 4. Add 3wt% edible salt, 2wt% monosodium glutamate, and 3wt% sugar to the soup boiled in step 3, and after it is fully dissolved, add it to step 1 according to the ratio of soup to seafood 1:2 Good seafood products. Then put the seafood and the soup into a bag and seal it, put it in an ultra-high pressure contain...

Example Embodiment

[0025] Example 3

[0026] 1. Take fresh scallops, clean and mature them to remove the internal organs.

[0027] 2. Take the Cordyceps militaris and Hericium erinaceus, clean them and cut them for later use.

[0028] 3. Extract the cleaned Cordyceps and Hericium erinaceus by decocting. Add three times the volume of Matsutake or Cordyceps water, boil over high heat, turn to low heat and slowly simmer until the volume is about one-third of the original volume, remove the Matsutake and Hericium erinaceus, repeat the above operation, repeat After 3 times, combine the 3 times of cooking liquor, concentrate together, and then concentrate to about one-third of the original volume, ready for use. The harvested matsutake and hericium edodes are also ready for use.

[0029] 4. Add 5wt% of edible salt, 6wt% of monosodium glutamate, and 8wt% of sugar to the broth boiled in step 3, after fully dissolving, add to step 1 according to the ratio of soup to seafood 1:3 Good seafood products. Then pu...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses prepared seafood and a preparation method thereof. The distinctive seafood is prepared by the following steps of: cleaning seafood products such as sea cucumber, abalone, scallop, conch, sea urchin, short necked clam, shrimp, bird shellfish and the like; removing internal organs; boiling the seafood products; boiling the dry or fresh wild mushrooms such as tricholoma matsutake, cordyceps militaris, edible fungi and the like in water; fishing out the wild mushrooms; concentrating the boiling liquid and dipping the boiled seafood products in the concentrated boiling liquid under high pressure; and finally packaging the boiled seafood products which are dipped in the fresh wild mushroom flavor and the boiled wild mushrooms together. The product does not have the fishy smell of the seafood but has delicious and unique smell.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to food derived from mollusk sea cucumbers and shellfish and its preparation technology. Background technique [0002] Seafood has always been famous for its high protein, low fat, and rich nutrition. At the same time, research in recent years has found that seafood contains a variety of active ingredients, and eating it often is extremely beneficial to human health. [0003] Seafood is a general term for a class of animals and plants produced in the ocean, among which sea cucumbers, abalones, scallops, sea urchins, conchs, shrimps, crabs and various shellfish are commonly eaten by people. The types of seafood products can be roughly divided into four types at present, one is fresh seafood products, the second is chilled aquatic products, the third is dried aquatic products, and the fourth is with the development of various processing industries. The conditioning food develop...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/325A23L1/28A23L1/29A23L31/00A23L33/10A23L33/17A23L33/24
Inventor 焦健邵俊杰
Owner DALIAN HAIYANTANG BIOLOGY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap