Immediately-edible loach foodstuff and preparation method thereof

A loach and food technology, applied in food preparation, food science, application and other directions, can solve the problems of nutrient destruction, long frying time, easy to induce cancer, etc., and achieve good preservation of nutrients, short heating time, and easy absorption by the human body. Effect

Inactive Publication Date: 2011-03-09
HUAIHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional frying and puffing method is often used to process aquatic products, but this method takes a long time to fry and the nutrients are easily damaged. At the same time, the fried and puffed products contain too much fat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0033] Example 1. A kind of instant loach food, it is made by following method:

[0034] (1) The raw loach is pretreated by removing the head and viscera or directly taking the raw loach and soaking it in the deodorizing liquid for 1 hour for deodorizing treatment; the weight ratio of the loach to the deodorizing liquid is 1:3; the deodorizing The solution is made by mixing 2% NaCl and 0.15% acid solution in a ratio of 1:1 by weight;

[0035] (2) Dry the deodorized loach until the moisture content is 50%, and then place it in a closed container at room temperature to soften for 20 hours; then dry the loach;

[0036] (3) Extrude the dried loach with a microwave with an output power of 480W for 100 seconds to obtain puffed loach;

[0037] (4) The puffed loach is dried until the water content is lower than 8%; it is vacuum-packed to obtain instant loach.

Example Embodiment

[0038] Example 2. A kind of instant loach food, it is made by following method:

[0039] (1) The raw loach is pretreated by removing the head and viscera, or directly taking the raw loach and soaking it in the deodorization liquid for 3 hours for deodorization treatment; the weight ratio of loach to deodorization liquid is 1:7; the deodorization The solution is made by mixing 5% NaCl and 0.35% acid solution in a ratio of 1:2 by weight;

[0040] (2) Dry the deodorized loach to a moisture content of 55%, then place it in a closed container at room temperature for 30 hours to soften; the loach must be dried;

[0041] (3) Extrude the dried loach with a microwave with an output power of 1000W for 140 seconds to obtain puffed loach;

[0042] (4) The puffed loach is dried until the water content is lower than 8%; the ready-to-eat loach is obtained.

Example Embodiment

[0043] Example 3. A kind of instant loach food, it is made by following method:

[0044] (1) The raw loach is pretreated by removing the head and viscera, or directly taking the raw loach and soaking it in the deodorizing liquid for 2 hours for deodorizing treatment; the weight ratio of the loach to the deodorizing liquid is 1:5; the deodorizing The solution is made by mixing 4% NaCl and 0.25% acid solution in a ratio of 1:1 by weight;

[0045] (2) Dry the deodorized loach to a moisture content of 52%, and then place it in a closed container at room temperature to soften for 24 hours; the dried loach is obtained;

[0046] (3) Extrude the dried loach with a microwave with an output power of 800W for 115 seconds to obtain puffed loach;

[0047] (4) The puffed loach is dried until the water content is 5%; the ready-to-eat loach is obtained.

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PUM

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Abstract

Provided is an immediately-edible loach foodstuff characterized by the preparation method thereof. The method is as follows. Loaches as raw materials are subjected to immersion and fishy removing in a fishy-removing solution. The fishy-removing solution is a mixture consisting of 2-5% NaCl and 0.15-0.35% of acid solution, and the weight ratio of NaCl to acid solution is 1:(1-2). The fishy-removing solution is subjected to drying until the water content thereof is 50-55%. Then the above solution is subjected to softening for 20-30 hours, microwave puffing and drying until the water content thereof is reduced to less than 8% to obtain the immediately-edible loach foodstuff. The preparation method of the immediately-edible loach foodstuff is also provided by the invention. The above foodstuff has the advantages of full puffing, dark yellow color, crisp taste, aromatic flavor, long shelf-life, convenient storage of nutrient compositions, easy absorption by human bodies and free of aging oil.

Description

technical field [0001] The invention relates to an instant food; in particular, an instant loach food; the invention also relates to a production method of the instant loach food. Background technique [0002] Loach is a small economic fish widely distributed in my country. It belongs to Cypriniformes Loachidae. Its meat is tender and delicious. Traditional Chinese medicine also believes that loach has medicinal properties such as nourishing yin and clearing heat, nourishing spleen and Qi, removing dampness, and promoting yang. Efficacy, so it is called "water ginseng". South Korea and Japan like to eat loach, leading the diet trend. The market demand for loach increases year by year, and the scale of breeding continues to grow. It has become a characteristic species in the rapid development of my country's aquaculture industry. Loach has been mainly eaten fresh for a long time, but with the acceleration of the pace of life, the enhancement of health care awareness, and in o...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 姚东瑞周鸣谦刘云鹤盘赛昆马元元
Owner HUAIHAI INST OF TECH
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