Total nutrient safe instant fish meat broth production technology
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A production process and complete nutrition technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of hidden safety hazards, heavy smell of fish soup, time-consuming and labor-intensive cooking of fish soup at home, etc. overpowering effect
Active Publication Date: 2012-01-11
王星
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Problems solved by technology
[0006] The invention provides a solution to the problem that fish bones, fish bones and fish fins bring safety hazards to the eaters themselves when eating fish soup, the problem that there is no production technology of industrialized thorn-free and safe instant fish soup products, and the problems that arise when cooking fish soup at home. Problems of too much waste and pollution of the environment, problem of wasting high-quality protein in fish meat by drinking only pure fish soup, problem of low nutritional content obtained by cooking fish soup at home, problem of time-consuming and laborious cooking of fish soup at home, making fish soup at home The fishy smell is too heavy, and the shelf life of fish soup made at home is short, etc., and the production process of full-nutrition, safe and ready-to-eat fish soup is proposed
Method used
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Embodiment 1
[0041] Clean the crucian carp, and then process the fish head and body separately, and process the fish body with a slicer, descaler, meat harvester, rinsing machine, dehydrator and fine filter to obtain a fish that has removed most of the blood, Safe and thorn-free pure fish meat, and then add this pure fish meat in proportion to water and seasonings to cook the soup, and you will get a safe and nutritious pure fish meat stock that contains all fish meat. It is very important to fully utilize the fish, because many studies have proved that no matter how the fish is boiled into the fish soup, the nutrients only account for a very small part of the fish. Therefore, in order to obtain the comprehensive nutrients in the fish, it is necessary to remove the bones of the fish and restore them to the fish soup.
[0042] The safe and nutritious pure fish broth boiled with pure fish is directly filled, and after secondary sterilization, a safe and nutritious instant pure fish broth is ...
Embodiment 2
[0049] Wash the grass carp, cut the head, remove the viscera and scales, then collect the meat, rinse, dehydrate, and fine filter to obtain small granular pure fish meat; then weigh the pure fish meat and add it to the clean water at a ratio of 1:7 After the fish broth is boiled, remove the floating blood foam and impurities, add 1% ginger, 1% green onion, 1% garlic, 5% seasoning wine, 0.5% natural spices, 0.9% refined salt, 2% sugar, Oil 4%, VC0.01%, VE0.01%, sodium citrate 0.1%, sodium pyrophosphate 0.2%, fish broth boiled and kept boiling for 60 minutes to obtain safe and nutritious pure fish broth. The natural spices include: pepper, bay leaves, cumin, angelica dahurica, cloves, kaempferia, onion powder, tangerine peel, white cardamom, nutmeg, red cardamom, cinnamon, Chinese prickly ash, wolfberry and red dates, wherein the weight percentage of pepper is 0.1 %; bay leaves 0.1%; cumin 0.1%; angelica 0.01%; cloves 0.01%; white cardamom 0.1%; nutmeg 0.03%;
[0050] The edibl...
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Abstract
The invention relates to a food production technology, specifically to a total nutrient safe instant fish meat broth production technology. The production technology provided by the invention comprises the following steps of: (1) washing fish, cutting heads, removing internal organs and removing scales; (2) collecting meat, rinsing and dewatering, followed by fine filtration to obtain small granular pure fish meat; (3) boiling to obtain a safe nutritional pure primitive fish meat broth; (4) boiling to obtain a fish collagen protein broth; (5) mixing the safe nutritional pure primitive fish meat broth and the fish collagen protein broth for complex formulation: mixing the soups obtained from Step (3) and Step (4) to obtain a total nutrient safe fish meat broth; filling the broths obtained from Step (3), Step (4) and Step (5) into bottles and carrying out second sterilization to obtain the corresponding instant primitive broth. In comparison with the prior art, the invention has solved the potential safety problem of fishbone to eaters when they drink fish broth, solved production technological problems of the fishbone-free safe instant fish broth product without industrialization, solved the problem that only the pure fish broth is drunk with high-quality protein in fish meat being wasted, and solved the problem of short shelf-life of the fish broth prepared at home.
Description
technical field [0001] The invention relates to a food production process, in particular to a production process for whole-nutrition and safe instant-to-eat fish broth. Background technique [0002] Soup has a history of more than 7,000 years; soup is one of the essence of Chinese culture, and fish soup is accompanied by human progress and evolution. But eating fish soup from ancient times to the present is not a simple and convenient thing. First, you have to go to the market to buy fish, then you have to pre-treat the fish, prepare various ingredients, and then fry and boil the fish. To make soup, in order to facilitate the consumption of children and the elderly, there is a more complicated operation after the fish soup is boiled: pick out the fishbone. The time it takes to pick out the fishbone is not shorter than the time to cook the soup. It usually takes two to three hours to make a bowl of fish soup. In reality, fish soup is often made by old people for their g...
Claims
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Application Information
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