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Dried fish product and preparation method thereof

A product, the technology of dried fish, which is applied in the field of dried fish products and its preparation, can solve the problems of waste of raw materials, lack of chewiness, and poor taste of dried fish, and achieve the effects of reducing production costs, good taste, and convenient consumption

Inactive Publication Date: 2012-02-29
BAIYANG INVESTMENT GRP INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fish heads and fish fillets contain a large amount of calcium and nutrients necessary for the human body. Such processing not only causes waste of raw materials and loss of calcium, but also has problems such as poor taste and no chewiness in dried fish.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1 dried fish product of tilapia

[0017] 1. Pre-treatment of raw materials: take fresh tilapia fish heads and fish fillets, sterilize them first, then grind the fish heads and fish fillets to 150 mesh to make fish paste, and freeze them for later use;

[0018] 2. Ingredients: fish paste 100g, soybean protein isolate 10g, salt 2g, starch 4g.

[0019] 3. Prepare preserved fish:

[0020] Soften and thaw 100g of fish paste for use, add 10g of acetic acid to the fish paste, cook at 0.13MPa for 1 hour to soften the fish paste, and then adjust the pH to neutral with 0.5mol / L surface alkali after cooking;

[0021] Stir and add 2g of salt for crushing, then add 10g of soybean protein isolate and stir evenly, and finally add 4g of starch;

[0022] Spread the fish paste evenly and tightly on the metal template, the thickness of the fish paste is 3 to 4 mm;

[0023] Baking slices Put the metal template filled with fish paste into a far-infrared oven to bake, first...

Embodiment 2

[0027] Embodiment 2 dried cod fish products

[0028] 1. Pre-treatment of raw materials: take fresh cod head and fish fillets, disinfect them first, then grind the fish heads and fillets to 100 mesh to make fish paste, and freeze them for later use;

[0029] 2. Ingredients: fish paste 500g, soybean protein isolate 90g, salt 12g, starch 30g.

[0030] 3. Prepare preserved fish:

[0031] Soften and thaw 500g of fish paste for use, add 28g of acetic acid to the fish paste, cook at 0.13MPa for 2 hours to soften the fish paste, and then adjust the pH to neutral with 0.1mol / L surface alkali after cooking;

[0032] Stir and add 12g of salt for crushing, then add 90g of soybean protein isolate and stir evenly, and finally add 30g of starch;

[0033] tablet is the same as embodiment 1;

[0034] Baking slices Put the metal template filled with fish paste into a far-infrared oven to bake, first bake at 100°C for 1 hour, then bake at 200°C for 7 minutes;

[0035] slicing and packag...

Embodiment 3

[0037] Embodiment 3 preserved carp fish product

[0038] 1. Pre-treatment of raw materials: take fresh carp heads and fish fillets, disinfect them first, then grind the fish heads and fillets to 180 mesh to make fish paste, and freeze them for later use;

[0039] 2. Ingredients: fish paste 200g, soybean protein isolate 30g, salt 3g, starch 10g.

[0040] 3. Prepare preserved fish:

[0041] Soften and thaw 200g of fish paste for use, add 18g of acetic acid to the fish paste, cook at 0.15MPa for 1.5h to soften the fish paste, and then adjust the pH to neutral with 0.3mol / L surface alkali after cooking;

[0042] Stir and add 3g of salt for crushing, then add 30g of soybean protein isolate and stir evenly, and finally add 10g of starch;

[0043] tablet is the same as embodiment 1;

[0044] Baking slices Put the metal template filled with fish paste into a far-infrared oven to bake, first at 100°C for 80 minutes, then at 200°C for 5 minutes;

[0045] slicing and packaging a...

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PUM

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Abstract

The invention discloses a dried fish product. The dried fish product is prepared from the following raw materials, by weight, 95-2 parts of a fish paste, 4-95 parts of soybean protein isolate and 1-3 parts of salt. The fish paste which has the characteristics of abundant calcium and nutrition abundance is utilized in the dried fish product as a raw material, so the dried fish product which has the advantages of production cost reduction, and guarantee of nutrition and dainty, good taste, strong chewing, convenient carrying and convenient eating is a tour leisure food for all ages. The invention also provides a preparation method of the dried fish product, which opens up a good approach for the depth processing and the comprehensive utilization for effectively utilizing fish leftovers.

Description

technical field [0001] The invention relates to deep processing of fish, in particular to a dried fish product and a preparation method thereof. Background technique [0002] At present, most of the preserved fish products sold on the market are made of fish meat, and the fish heads and fish fillets are removed. However, fish heads and fish fillets contain a large amount of calcium and nutrients necessary for the human body. Such processing has not only caused waste of raw materials and loss of calcium, but also has problems such as poor taste and no chewiness in dried fish. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a dried fish product with unique umami taste of fish meat, rich nutrition, compact structure, good taste and chewy texture and a preparation method thereof. [0004] In order to solve the above-mentioned technical problems, the following technical scheme is adopted: the preserved fish product i...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 孙忠义辛丘岩肖桂华佟蕾朱蓓薇李梦婕吴金龙刘诗长米顺利雷晓婷韦秋萍
Owner BAIYANG INVESTMENT GRP INC
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