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A processing method and technology for fish bone paste, applied in application, food preparation, food science and other directions, can solve the problems of wasting seafood resources, polluting the environment by fish bones, low added value and other problems, achieving less sediment, avoiding pollution, ensuring effect of taste
Active Publication Date: 2011-02-16
PENGLAI JINGLU FISHERY
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Problems solved by technology
However, in the current domestic aquatic industry, a large number of by-products such as fish bones and fishbone are produced every year during the processing of fish products, of which less than 10% are used to process low-value-added and low-profit products, and most of the others are directly discarded, wasting a limited amount. Seafood resources, while spoiled fish bones will also seriously pollute the environment
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Embodiment 1
[0021] A method for processing fishbone paste, comprising the following components, according to the mass percentage of each component: 60% of fishbone paste, 6% of salt, 5% of soft white sugar, 0.5% of cooked white sesame seeds, 60 mesh extra fine chili powder 1.5%, crushed cooked peanuts 1.5%, soy sauce 2%, thickener xanthan gum 0.4%, 60 mesh extra fine dried onion powder 0.4%, 60 mesh extra fine dried ginger powder 0.3%, five spice powder 0.4%, wheat flour 8% , soybean powder 9%, water 5%.
[0022] The processing procedure of above-mentioned fish bone paste is:
[0023] 1. Raw material processing: fish bones and fish bones produced during fish processing are guaranteed to be clean and pollution-free, in line with food safety indicators.
[0024] 2. Fish bone deodorization, PH adjustment: add 0.2% citric acid relative to the water quality to adjust the pH value to 3, then add 0.2% deodorizing agent calcium chloride relative to the water quality, and heat to 90-95°C , boil ...
Embodiment 2
[0031] The difference between this embodiment and embodiment 1 is:
[0032] A method for processing fishbone paste, comprising the following ingredients, according to the mass percentage of each component: 70% of fishbone paste, 5% of salt, 4% of soft white sugar, 0.4% of cooked white sesame seeds, 1% of cooked chili powder, Groundnut 1.4%, soy sauce 2%, thickener xanthan gum 0.3%, onion powder 0.3%, ginger powder 0.2%, five-spice powder 0.4%, wheat flour 6%, soybean flour 6%, water 3%.
Embodiment 3
[0034] The difference between this embodiment and embodiment 1 is:
[0035] A method for processing fishbone paste, comprising the following components, according to the mass percentage of each component: 80% of fishbone paste, 4% of salt, 4% of soft white sugar, 0.5% of cooked white sesame seeds, 0.5% of chili powder, cooked Ground peanut 1%, soy sauce 1%, thickener xanthan gum 0.2%, onion powder 0.2%, ginger powder 0.3%, five-spice powder 0.3%, wheat flour 5%, soybean flour 3%.
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Abstract
The invention relates to a processing method for fishbone sauce, and belongs to the technical field of fish byproduct processing. The fishbone sauce is characterized by comprising the following components in percentage by mass: 60 to 80 percent of fishbone paste, 4 to 6 percent of edible salt, 3 to 5 percent of soft sugar, 0.3 to 0.5 percent of cooked white sesame seed, 0.5 to 2 percent of red chilli powder, 1 to 2 percent of cooked ground peanut, 1 to 3 percent of fermented soy sauce, 0.2 to 0.4 percent of thickener, 0.1 to 0.5 percent of dried shallot powder, 0.1 to 0.5 percent of dried ginger powder, 0.1 to 0.5 percent of five spice powder, 5 to 8 percent of wheatmeal, 3 to 10 percent of soybean flour and the balance of water. The processing method comprises the following steps of: 1, processing raw materials; 2, removing fishy smell of the fishbone, and adjusting pH; 3, performing vacuum centrifugal defatting; 4, crushing, and homogenizing under high pressure; 5, seasoning; 6, heating and pressurizing for sterilization; and 7, cooling and packaging. The processing method has the advantages that: the fish resources can be fully utilized, and deteriorated fishbone is prevented from polluting the environment. The fishbone sauce produced by the technology has fine and smooth mouthfeel, unique flavor, a little sediment and uniform color, and is easy to store.
Description
1. Technical field [0001] The invention relates to fish bone paste and a processing method thereof, belonging to the technical field of fish by-product processing. 2. Background technology [0002] Fish bones have extremely high nutritional value, rich in calcium, magnesium, potassium, phosphorus and other inorganic salts and various trace elements, and the nutrients are water-soluble substances, which are easily absorbed by the human body. However, in the current domestic aquatic industry, a large number of by-products such as fish bones and fishbone are produced every year during the processing of fish products, of which less than 10% are used to process low-value-added and low-profit products, and most of the others are directly discarded, wasting a limited amount. Seafood resources, while deterioration of fish bones will also seriously pollute the environment. 3. Contents of the invention [0003] The purpose of the present invention is to make full use of fish resour...
Claims
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Application Information
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