Processing method of fish jelly

A processing method and technology for jelly, applied in the fields of application, food preparation, food science, etc., can solve the problems that have not yet been seen, and achieve the effect of reducing production costs, comprehensive and rich nutritional value, and good quality.

Inactive Publication Date: 2011-08-03
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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Method used

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Examples

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example 1

[0019] 1. Fish raw material pretreatment: Remove the internal organs of the fish, then take the fish meat and grind it, and soften the remaining fish bones, fish bones, fish scales, etc. and add it to the minced fish meat for later use.

[0020] 2. Deodorization treatment: add 0.8% garlic, 1.0% ginger, and 0.3% salt to 2-4 times the amount of fish, boil, filter and take the filtrate for later use. Then add the pretreated fish into the filtrate and boil for 30 minutes, and add 1.5% white wine and 1.5% white vinegar in the last 10 minutes. The deodorized fish meat is subjected to colloidal grinding to obtain fish paste.

[0021] 3. Vegetable juice preparation: select the carrots with sufficient moisture and no mildew to cut into 2-4cm fritters and place them in 0.5% citric acid and 0.5% isoascorbic acid for blanching, then add water (feed liquid) in the boiled carrot pieces Ratio is 1: 1) for beating, and then filtered to obtain vegetable juice for subsequent use.

[0022] 4. ...

example 2

[0027] 1. Pretreatment of fish raw materials: Remove the internal organs of the fish, then take the fish meat and grind it, and soften the remaining fish bones, fish bones, fish scales, etc. and add it to the minced fish meat for later use.

[0028] 2. Deodorization treatment: add 1.0% garlic, 1.3% ginger, and 0.5% salt to 2-4 times the amount of fish, boil, filter and take the filtrate for later use. Then add the pretreated fish into the filtrate and boil for 30 minutes, and add 0.8% white wine and 0.8% white vinegar in the last 10 minutes. The deodorized fish meat is subjected to colloidal grinding to obtain fish paste.

[0029] 3. Vegetable juice preparation: select the carrots with sufficient moisture and no mildew to cut into 2-4cm fritters and place them in 0.4% citric acid and 0.4% isoascorbic acid for blanching, then add water (feed liquid) in the boiled carrot pieces Ratio is 1: 1) for beating, and then filtered to obtain vegetable juice for subsequent use.

[0030]...

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PUM

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Abstract

The invention provides a processing method of fish jelly, and belongs to the technical field of the processing of food. The processing method comprises the following steps of: taking freshwater fish or sea fish as a raw material; removing viscera, head, tail, scales and bones of the fish; washing obtained fish clean; softening the fish bones and adding all fish bones into minced fish together with the fish scales; deodorizing, curing and refining the mixture, and refining the mixture through a colloid mill to obtain fish paste for preparation; selecting fresh carrots and producing the carrots into carrot juice; preparing the fish paste obtained after the dissolving and cooking of composite colloid, the carrot juice, as well as white granulated sugar, calcium lactate, citric acid and food flavorings in a certain proportion; completely stirring and uniformly mixing the mixture; and stuffing, sealing, sterilizing and cooling the mixture to obtain the fish jelly of various tastes. The fish jelly processed by the method contains protein, a plurality of vitamins, as well as microelements such as calcium, phosphorus and the like; the shelf life of the fish jelly is more than 12 months; the fish jelly has the advantage of having complete and rich nutrition, being free of fishy smell, and having good quality, and is suitable for all ages. When the method is used, the high-value utilization of the fish bones and the fish scales is realized, the utilization rate of the raw material is high, and the processing cost is low.

Description

technical field [0001] The invention relates to the manufacture of food, in particular to the processing method of fish jelly. The invention belongs to the technical field of food processing. Background technique [0002] Fish is one of the important sources of animal protein in human food. Fish meat is rich in protein, and the amount and ratio of essential amino acids contained in it are most suitable for human needs. Fish contains animal protein, calcium, phosphorus and vitamins A, D, B1, B2 and other substances, which are higher than pork, chicken and other animal meats, and are easily digested and absorbed by the human body, with an absorption rate as high as 96%. Because the muscle fibers of fish meat are thinner, there are a lot of soluble gelatinous substances, and the structure is soft, these are more suitable for patients, middle-aged and elderly people and children. Fish also contains unsaturated fatty acids that only aquatic animals contain, which can lower chol...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/06A23L1/29A23L17/10A23L21/10A23L33/00
Inventor 胡爱军陈琼希张志华王一鸣郑捷
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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