Shrimp sauce infused food and preparation method thereof

Abstract

The invention relates to a method for preparing shrimp sauce sturgeon cartilage food. The method comprises the processes of preparation of sturgeon cartilages, treatment of shrimp sauce and final blending, wherein methods for removing fishy smell from the sturgeon cartilages and removing peculiar smell from the shrimp sauce are provided, preparation of shrimp sauce infused solution is provided, and the shrimp sauce sturgeon cartilage food with fresh taste is finally obtained. The invention also relates to the shrimp sauce sturgeon cartilage food prepared by the method.

Description

technical field [0001] The invention relates to a sturgeon cartilage food and its preparation, in particular to a sturgeon cartilage food soaked in shrimp oil and its preparation. Background technique [0002] The whole body of sturgeon is a treasure, and it is an important raw material for medicine and nutrition. Sturgeon is fat and fat, and its meat and eggs are high in fat and protein. The amino acids after protein decomposition contain 8 kinds of amino acids necessary for the human body. In traditional Chinese medicine, sturgeon is listed as a high-level tonic. According to experts' taste, the meat quality of artificially raised live sturgeon is better than that of eel and higher than that of puffer fish. Its sashimi tastes tender, smooth and refreshing, better than lobster. The whole body of sturgeon is cartilage, which contains chondroitin sulfate. Chondroitin sulfate is an acidic mucopolysaccharide with a content of 30% in cartilage. It is white in color and high ...

AI Technical Summary

Problems solved by technology

[0005] 1. When dissecting sturgeon to separate its flesh and bones, it is often impossible to remove the meat that adheres to the cartilage, and at the same time, the blood stains in the cartilage cannot seep out well, resulting in peculiar smell in the later processing

In the prior art, there is a method of using hot water to separate the sticky meat, but the disadvantage of this method is that the separation effect of the bone and the flesh is average, and manual operation is still required in the later stage, and the blood in the bone cannot be well discharged.

In addition, in the prior art, there are also reasons for soaking for a long time, such as 2-3 days, to leach the method of blood stains in the bone, but the shortcoming of this method is the operation cycle process, and it is known to those skilled in the art that long time The soaking of fish bones can easily lead to the smell and deterioration of the soaked material, which can easily affect the quality of later products

[0006] 2. Sturgeon has a heavier fishy smell than some common fish species, which is not conducive to removing fishy smell

However, since shrimp oil is made from shrimp, it inevitably has a certain peculiar smell. This kind of peculiar smell may be acceptable to people in coastal areas who eat seafood for a long time, but for people in inland areas who do not eat seafood for a long time, pay attention to it. difficult to accept