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Method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers

A technology for freshwater fish and leftovers, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of insufficient flavor and single flavor, and achieve the effects of protecting the stomach, rich in aroma and taste, and simple in the production process.

Inactive Publication Date: 2012-06-13
ZHEJIANG SHANSHUILANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that the purpose is to make a unique tomato-flavored caviar. The flavor is relatively simple, and the flavor of the sauce is not rich enough; and the taste may be better if there are fish roe

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Example 1: Original mushroom fish sauce

[0049] 1. Desalination of fish dices: thaw the frozen leftover fish pieces in the air, desalinate them in running tap water for 5 hours, the fish meat tissue becomes soft, then peel off the fish bones and fish bones, and cut the remaining fish minced meat and fish skin into regular pieces For small fish dices about 6 mm×6 mm×6 mm in size, add appropriate amount of perilla juice to remove the fishy smell, then add a little flour and stir well, so that the small fish dices are covered with a little flour. After the soybean oil is boiled, put the flour-coated diced fish into the pan and fry for 30 seconds, then quickly remove the diced fish, and dry the oil in a clean place.

[0050] 2. Boil soybeans: Soak small soybeans in water at room temperature for 3-4 hours, then steam the soaked soybeans, do not add too much water, just immerse the soybeans until the water is about to boil dry, the boiled soybeans are soft and delicious . ...

Embodiment 2

[0060] Example 2: spicy mushroom fish sauce

[0061] Steps 1, 2, and 3 are the same as in Example 1; then, make a spicy paste, and weigh the raw materials according to the mass ratio of soybean oil: dried chili powder: pepper powder: white sesame=100:10:1:1 for subsequent use, and dry chili powder 1. Mix pepper powder and white sesame evenly, and put it in a heat-resistant open container, then add an appropriate amount of soybean oil after boiling and smoking, and stop the fire to cool naturally for 1 minute, while stirring constantly to prevent the pepper from burning, and then quickly Add a little water and keep stirring until the chili paste is no longer steaming.

[0062] Other specific implementation steps are as in Example 1, wherein the weighted proportions in steps 5 are: soybean oil 18.02%, Pixian bean paste 9.91%, fried fish dices 15.77%, soft soybeans 22.52%, mushroom dices 9.91% %, onion 4.50%, ginger 1.35%, garlic 2.25%, spicy paste 4.50%, vinegar 2.25%, white se...

Embodiment 3

[0063] Example 3: Spicy mushroom fish sauce

[0064] The specific implementation steps are as in Example 2, wherein, to make chili paste, weigh the raw materials in the mass ratio of soybean oil: dried chili powder: white sesame=100:10:1 for subsequent use, mix the dried chili powder and white sesame evenly, and arrange In a heat-resistant open container, add an appropriate amount of soybean oil after boiling and smoking, then stop the fire and cool naturally for 1 minute, while stirring constantly to prevent the peppers from burning, then quickly add a little water and keep stirring until the peppers are paste No more steam coming out. The weighted proportions are: 12.77% soybean oil, 17.02% Haitian soybean paste, 14.89% fried fish dices, 15.32% soft soybeans, 8.51% shiitake mushrooms, 4.26% green onions, 1.28% ginger, 2.13% garlic, tomato Sauce 2.13%, wheat flour 2.13%, white sesame 0.43%, chili paste 4.26%, soy sauce 0.85%, chicken essence 0.85%, five-spice powder 0.43%, a...

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PUM

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Abstract

The invention discloses a method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers, and belongs to the field of paste food processing and fish by-product processing. Because of mixing and stir-frying of frittered freshwater fish, soybeans and Pixian thick broad-bean sauce, the delicious mushroom-fish tidbit paste has a fish fragrance, contains rich and comprehensive nutrients and has an excellent taste. Because of utilization of mushrooms, the delicious mushroom-fish tidbit paste has a rich sauce fragrance. Through utilization of large amounts of effective seasoning components of scallions, ginger and garlic and other natural spices, the delicious mushroom-fish tidbit paste has a rich and attractive integral flavor and an obvious scallion and garlic fragrances. The delicious mushroom-fish tidbit paste does not contain a preservative and has a long shelf life of 12 months. The method for preparing the delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers fully utilizes frittered freshwater fish leftovers. The delicious mushroom-fish tidbit paste still has a heavy fragrance, contains rich nutrients and has a good taste after being subjected to high-temperature and high-pressure sterilization, has low salt and hot pepper content, and satisfies modern healthy-eating requirements.

Description

technical field [0001] The invention discloses a method for making flavored shiitake mushroom fish paste by using leftovers of freshwater fish minced meat, which belongs to the fields of sauce food processing and fish by-product processing. Background technique [0002] The meat of freshwater fish is tender, delicious, and rich in unsaturated fatty acids. It is a good food for cardiovascular patients. During the processing of freshwater fish leisure products, a large amount of meat scraps will be produced. Using the leftovers to make flavored fish sauce not only promotes the comprehensive utilization of resources, but also makes the sauce obtain the unique fragrance and taste of fish and higher nutritional value. [0003] Shiitake mushroom is the second largest edible fungus in the world. It is delicious, fragrant and nutritious. It is a high-protein, low-fat nutritional and health food. The edible part of dried shiitake mushrooms accounts for 72%, and every 100 g of edibl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 张慜陈卫平高玉静
Owner ZHEJIANG SHANSHUILANG FOOD
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