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Convenient fish maw raw juice molten stew and preparation method thereof

A technology of raw juice and fish maw, which is applied in the field of fish maw raw juice remelting and convenient stewing and its preparation, can solve the problems of great gap between taste and nutritional value, loss of nutrition and flavor, and inconvenient carrying, etc., and achieve good market prospects, The effect of extending the shelf life and the method is simple and easy

Active Publication Date: 2011-02-23
张雪峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned so-called convenience food is still not convenient enough to carry, and there is no stewing process, and the nutritious raw materials such as fish maw are soaked in the soup for a long time, the nutrition and flavor loss is very fast, and the shelf life is short, which is different from eating fresh fish maw stew cooked products. Taste and nutritional value vary widely, making it difficult to meet people's needs

Method used

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  • Convenient fish maw raw juice molten stew and preparation method thereof
  • Convenient fish maw raw juice molten stew and preparation method thereof
  • Convenient fish maw raw juice molten stew and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] Embodiment 1 Preparation of fish maw stewed with rock sugar and lotus seeds

[0081] Main ingredients: fish maw: 200 grams.

[0082] Accessories: lotus seeds: 100 grams; purified water: appropriate amount. Rock sugar: 50 grams.

[0083] 1. The stewing process:

[0084] 1.1 Soak 200 grams of fish maw for 6 hours, wash it clean, put it into a stewing tank; stew in water, add cold water to boil for 5 minutes, then remove from the fire, wait for cooling and then boil for 5 minutes; repeat 3 times a day, 2 Take it out after a day, soak it in clean water for 3 hours, and drain it for later use.

[0085] 1.2 Wash 100 grams of lotus seeds, put them in a stew pot, then melt 50 grams of rock sugar with an appropriate amount of water, add water to the stew pot to 2.5 kg, and simmer for 1 hour.

[0086] 2 Separation: Take out the stewed lotus seeds and fish maw, and drain. In addition, filter the soup and set aside.

[0087] 3. Dehydration and drying: vacuum freeze-drying and...

Embodiment 2

[0099] Embodiment 2, preparation of stewed fish maw raw juice melted with rock sugar and lotus seeds for convenience

[0100] Main ingredients: fish maw: 200 grams.

[0101] Accessories: lotus seeds: 100 grams; purified water: appropriate amount. Rock sugar: 50 grams.

[0102] 1. The stewing process:

[0103]1.1 Soak 200 grams of fish maw for 6 hours, wash it clean, put it into a stewing tank; stew in water, add cold water to boil for 5 minutes, then remove from the fire, wait for cooling and then boil for 5 minutes; repeat 3 times a day, 2 Take it out after a day, soak it in clean water for 3 hours, and drain it for later use.

[0104] 1.2 Wash 100 grams of lotus seeds, put them in a stew pot, then melt 50 grams of rock sugar with an appropriate amount of water, add water to the stew pot to 2.5 kg, and simmer for 1 hour.

[0105] 2 Separation: Take out the stewed lotus seeds and fish maw, and drain. In addition, filter the soup and set aside.

[0106] Dehydration and dr...

Embodiment 3

[0121] Example 3. Preparation of fish maw stewed with rock sugar and lotus seeds

[0122] Main ingredients: fish maw: 200 grams.

[0123] Accessories: lotus seeds: 100 grams; purified water: appropriate amount. Rock sugar: 50 grams.

[0124] 1. The stewing process:

[0125] 1.1 Soak 200 grams of fish maw for 6 hours, wash it clean, put it into a stewing tank; stew in water, add cold water to boil for 5 minutes, then remove from the fire, wait for cooling and then boil for 5 minutes; repeat 3 times a day, 2 Take it out after a day, soak it in clean water for 3 hours, and drain it for later use.

[0126] 1.2 Wash 100 grams of lotus seeds, put them in a stew pot, then melt 50 grams of rock sugar with an appropriate amount of water, add water to the stew pot to 2.5 kg, and simmer for 1 hour.

[0127] 2 Separation: Take out the stewed lotus seeds and fish maw, and drain. In addition, filter the soup and set aside.

[0128] 3 Dehydration and drying: vacuum freeze-drying and de...

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Abstract

The invention belongs to the field of health-care foods and particularly relates to a preparation method of convenient fish maw raw juice molten stew. The technical problem to be solved of the invention is to provide convenient instant fish maw stew which can keep the original unique flavor of the stew to a great extent and can preserve nutritional ingredients for a long time and a preparation method. The technical scheme for solving the technical problem is to provide a method for preparing the convenient fish maw raw juice molten stew. The preparation method comprises the following steps of: a, mixing prepared fish maw and ingredients, stewing or cooking the mixture to obtain a cooked food which contains a solid matter and soup; b, separating, namely, separating the cooked food into the soup and the solid matter; c, preparing a solid matter bag from the solid matter obtained by separating in the step b and preparing a soup bag from the soup obtained by separating in the step b; and d, packaging the solid matter bag and the soup bag in a package so as to obtain the convenient raw juice molten stew. The convenient raw juice molten stew is convenient to take, can preserve the nutritional ingredients and flavor of the fish maw stew well and has good market prospects.

Description

technical field [0001] The invention belongs to the field of health food, and in particular relates to a convenient fish maw raw juice remelted stew and a preparation method thereof. Background technique [0002] With the further improvement of the quality of life, more and more people pay more attention to product quality, product nutrition and performance-price ratio, and the requirements for food processing are also getting higher and higher, and the demand for high-quality "convenience" food has surged. Objectively speaking, there are still many quality control problems in the mainstream "convenience" food currently produced in my country - food dried by atmospheric pressure hot air. As a result, the price in the international market is low and the grim situation is that it cannot be sold in the domestic market. Then only by greatly improving the quality of traditional "convenience" food can we get out of the predicament. In other words, it is to control the quality du...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/30A23L33/10
Inventor 张雪峰徐丽周颖
Owner 张雪峰
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