Preparing method of fish liver instant product

A production method, fish liver technology, applied in food preparation, food science, application, etc., can solve the problem of low utilization rate of leftovers, achieve the effects of easy storage and market circulation, increase added value, and reasonable process

Inactive Publication Date: 2011-10-19
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] my country is rich in aquatic fishery resources, and the fish processing industry is developed. In the process of fish processing, leftovers such as cod l

Method used

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  • Preparing method of fish liver instant product
  • Preparing method of fish liver instant product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take 100g of pretreated cod liver, soak in seasoning solution for 5 hours to taste, the seasoning solution contains 2% of salt, 2% of cooking wine, 0.8% of chicken essence, 0.8% of monosodium glutamate, 0.08% of smoked material, and the rest is water. After draining and weighing, it is wrapped with cleaned and cut kelp or seaweed, and wrapped with cotton thread after being rolled. Cook the rolled cod liver at 95°C for 20 minutes, vacuum cool for 10 minutes, cool the center temperature of the product to below 30°C, take it out of the pot, put it into a low temperature of -18~-20°C, and freeze it for 1.5 hours. Cut the wrapped cotton thread to obtain cod liver products with beautiful appearance, faithful to the original flavor, delicious taste and enhanced nutrition. The vacuum degree of vacuum packaging is 75 Torr, then filled with nitrogen or other inert gas, and sealed to obtain cod liver instant products.

Embodiment 2

[0020] Take 100g of pretreated cod liver, soak in seasoning solution for 6 hours to taste, seasoning solution contains 1% salt, 1% cooking wine, 0.5% chicken essence, 0.5% monosodium glutamate, 1% sugar, 1% vinegar, 0.05% smoked material , and the rest is water. After draining and weighing, it is wrapped with cleaned and cut kelp or seaweed, and wrapped with cotton thread after being rolled. Cook the rolled cod liver at 90°C for 20 minutes, vacuum cool for 5 minutes, cool the center temperature of the product to below 30°C, take it out of the pan, put it in a low temperature of -18~-20°C, and freeze it for 1 hour. Cut the wrapped cotton thread to obtain cod liver products with beautiful appearance, delicious and slightly sweet taste, strong fragrance and enhanced nutrition. The vacuum degree of vacuum packaging is 50 Torr, then filled with nitrogen or other inert gas, and sealed to obtain cod liver instant products.

Embodiment 3

[0022] Take 100g of pretreated cod liver, soak in the seasoning solution for 4 hours to taste, the seasoning solution contains 3% of salt, 3% of cooking wine, 1% of chicken essence, 1% of monosodium glutamate, 1% of pepper, 0.5% of Chinese prickly ash, 0.1% of smoked material, The rest is water. After draining and weighing, it is wrapped with cleaned and cut kelp or seaweed, and wrapped with cotton thread after being rolled. Cook the rolled cod liver at 100°C for 20 minutes, vacuum cool for 15 minutes, cool the center temperature of the product to below 30°C, take it out of the pan, put it in a low temperature of -18~-20°C, and freeze it for 2 hours. Cut the wrapped cotton thread to obtain fish liver products with beautiful appearance, spicy and delicious taste, and enhanced nutrition. The vacuum degree of vacuum packaging is 100 Torr, and then filled with nitrogen or other inert gases, and sealed to obtain instant fish liver products.

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Abstract

The invention discloses a preparing method of a fish liver instant product, which is characterized in that the method comprises the following steps: 1) pretreatment: washing a selected fresh fish liver to remove foreign bodies, and soaking in light alkali water for fishiness removal; 2) flavoring: adding the pretreated fish liver into a flavor liquid for flavoring; 3) coil shaping: draining the flavored fish liver and weighing, coiling and shaping the fish liver by kelp or laver, bandaging and fixing the coiled fish liver; 4) steaming: steaming the coiled fish liver to be cooked, and cooling;5) line-cutting packaging: freezing and shaping the cooked and cooled fish liver, and packaging to obtain a finished product. The invention has simple and reasonable preparing processes, and low cost; the prepared fish liver product is rich in nutritional components such as iodine, vitamin A, vitamin D, EPA, DHA and the like, and has delicious taste; kelp or laver is used for coil shaping; independent vacuum packaging is employed which is novel and unique, and the packaging is beautiful; the product is easy to preserve and is applicable to market circulation.

Description

technical field [0001] The invention relates to the technical field of fresh processing technology of aquatic products, in particular to a method for preparing instant cod liver products. Background technique [0002] Animal liver is a food that people often enjoy. It is rich in protein, vitamins, trace elements, cholesterol and other nutrients. It has certain benefits for promoting the growth and development of children and maintaining the health of adults. High nutritional value. In addition, eating liver also has the effect of preventing and treating certain diseases, such as corneal xerosis, night blindness, keratitis and other eye diseases caused by vitamin A deficiency. [0003] However, livers such as pork liver, chicken liver, and duck liver are more common for people to eat, and fish livers are eaten less, and fish liver ready-to-eat products are even rarer on the market. Cod liver is extremely rich in vitamin A, vitamin D, EPA and DHA. Vitamin A helps prevent ni...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/29A23L17/00A23L33/00
Inventor 陈小娥方旭波蒋雅美余辉陈静
Owner ZHEJIANG OCEAN UNIV
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