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A shark fin and product technology, applied in the field of shark fin products and its preparation, can solve the problems of complicated shark fin production methods, endangering the survival of sharks, complicated production methods, etc., and achieve ideal chewiness, increase added value, and reduce hunting effects
Inactive Publication Date: 2013-05-29
BAIYANG INVESTMENT GRP INC
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Summary
Abstract
Description
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Problems solved by technology
[0003] However, eating shark products endangers the survival of sharks, and even leads to the endangerment of shark species. Moreover, shark fins contain high concentrations of metal mercury and lead, which affect human health. In addition, the production methods of shark fins are complicated and complicated. You can only enjoy it here, and the price is very expensive
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0015] Embodiment 1 Tilapia dorsal fin shark fin
[0016] Precooking, cleaning and removing sundries Boil the dorsal fin of tilapia in boiling water for 40 minutes, remove the fin cartilage, and remove fin meat and other sundries;
[0017] Softening Soak the fin cartilage in step in acetic acid solution with pH 1.0 for 12 hours, heat treatment at 100°C, softening time is 80 minutes;
[0018] Drying The fin cartilage softened in step is dried in the sun until the water content is 11%, and the finished fin is obtained.
[0019] Product evaluation after hair processing: the color is milky white, and the taste is smooth.
Embodiment 2
[0020] Example 2 Crucian carp caudal fin
[0021] Precook, clean and remove sundries Boil crucian carp caudal fins in boiling water for 30 minutes, remove fin cartilage, and remove fin meat and other sundries;
[0022] Softening Soak the fin cartilage in step in a citric acid solution with a pH of 5.0 for 48 hours, heat treatment at 120°C, and soften the cartilage for 10 minutes;
[0023] Drying The fin cartilage softened in step is directly dried at 40°C until the moisture content is 10%, and the finished fin is obtained.
[0024] Product evaluation after hair processing: the color is milky white, and the taste is smooth.
Embodiment 3
[0025] Embodiment 3 Forktail shark fin
[0026] Precooking, cleaning and removing sundries Boil the pectoral and caudal fins of forktail fish in boiling water for 20 minutes, remove the fin cartilage, and remove fin meat and other sundries;
[0027] Softening Soak the fin cartilage in step in hydrochloric acid solution with pH 1.8 for 20 hours, heat treatment at 110°C, softening time is 20 minutes;
[0028] Drying The fin cartilage softened in step is directly dried at 50°C until the water content is 9%, and the finished fin is obtained.
[0029] Product evaluation after hair processing: the color is milky white, and the taste is smooth.
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Abstract
The invention discloses a shark fin product and a preparation method thereof. The shark fin product is made by substituting fins serving as aquatic product leftovers for dorsal fins and pectoral fins of a shark; and the nutritional and convenient shark fin product is prepared by precooking, removing cartilages, softening and drying. The cartilage part of the fins is as same as the shark fins, so the shark fin product has rich nutrition, is tasteless and has very good chewiness; the fins are used as a substituted raw material for processing the shark fins, so that the additional value of the fish leftovers can be increased, wastes are changed into valuable, catching and killing of global sharks are reduced, and the risk caused by eating the edible shark fins can be reduced.
Description
technical field [0001] The invention relates to the processing of fish by-products, in particular to a shark fin product and a preparation method thereof. Background technique [0002] Shark fin is rich in nutritional value. In addition to rich amino acids, it also contains fat, sugar and minerals necessary for the human body. It has the functions of nourishing blood, nourishing qi, nourishing kidney, nourishing lung and stomach. One of the treasures. [0003] However, eating shark products endangers the survival of sharks, and even leads to the endangerment of shark species. Moreover, shark fins contain high concentrations of metal mercury and lead, which affect human health. In addition, the production methods of shark fins are complicated and complicated. It can only be enjoyed here, and the price is very expensive. Contents of the invention [0004] The technical problem to be solved by the invention is to provide a shark fin product with rich nutrition, environmenta...
Claims
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Application Information
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