Method for processing fish beverage
A processing method and beverage technology, applied in the application, food preparation, food science and other directions, to achieve the effects of enriching nutrition, improving the utilization rate of raw materials, and reducing production costs
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Embodiment 1
[0026] Using silver carp as raw material, through pretreatment such as slaughtering, viscera, head and tail, scale, and bone, soak the fish bones and scales in a solution with a citric acid concentration of 5% at a ratio of 1:20, at a pressure of 0.05 Heating under the condition of MPa for 25min. Add the processed fish bones and fish scales into the fish meat and soak them in 1% sodium bicarbonate, 0.05% salt, and 40% ethanol in a ratio of 2:1 to remove the fishy smell. Then it is heated at 85°C until the fish meat is completely denatured, and then it is put into a meat grinder to make surimi, and then it is mixed with water in a ratio of 1:1 and ground by an experimental colloid mill. The compounding ratio is 1:2:1 and gellan gum, sodium carboxymethyl cellulose and sodium alginate are added in amounts of 0.05%, 0.1%, and 0.05%, respectively. Add monoglycerides and sucrose esters according to the compounding ratio of 2:1, the addition amounts are 0.1% and 0.05% respectively, ...
Embodiment 2
[0028] Using bighead carp as raw material, through slaughtering, viscera, head and tail removal, scale removal, bone removal and other pretreatments, the fish bones and scales are soaked in a solution with a citric acid concentration of 8% at a ratio of 1:15, under a pressure of 0.10 Heating under the condition of MPa for 20min. Add the processed fish bones and scales to the fish meat and soak them in black tea to remove the fishy smell, then heat them at 90°C until the fish meat is completely denatured, then put them into a meat grinder to grind them into minced fish, and then grind them Grinding and refining with water in a ratio of 1:5 through an experimental colloid mill, and adding gellan gum, sodium carboxymethyl cellulose, and sodium alginate according to a compounding ratio of 1:2:1, and the addition amount is 0.08% respectively , 0.16%, 0.08%. Add monoglycerides and sucrose esters according to the compounding ratio of 2:1, the addition amounts are 0.15% and 0.075% re...
Embodiment 3
[0030] Using real sea bream as raw material, through slaughtering, viscera removal, head and tail removal, scale removal, bone removal and other pretreatments, the fish bones and scales are soaked in a solution with a citric acid concentration of 12% at a ratio of 1:10. Heating under the condition of 0.15MPa for 10min. Add the processed fish bones and scales to the fish meat and soak them in oolong tea to remove the fishy smell, then heat them at 100°C until the fish meat is completely denatured, then put them into a meat grinder to grind them into minced fish, and then grind them Grinding and refining with water according to the ratio of 1:10 through the experimental colloid mill, adding gellan gum, sodium carboxymethyl cellulose, and sodium alginate according to the compounding ratio of 1:2:1, the addition amount is 0.1% respectively , 0.2%, 0.1%. Add monoglycerides and sucrose esters according to the compounding ratio of 2:1, the addition amounts are 0.2% and 0.1% respecti...
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