Fishbone soup product and preparation method thereof

A fish bone soup and product technology, applied in food preparation, application, food science and other directions, can solve the problems of underutilization, low added value, etc., and achieve the effect of saving cooking time and energy, delicate taste, and reducing waste of resources

Inactive Publication Date: 2012-09-12
BAIYANG INVESTMENT GRP INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, most of these leftovers are only used as raw materials f

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1 Grass carp fish bone soup

[0013] Rinse to remove fishy smell Soak the washed raw grass carp heads and fish fillets in ice salt water with a mass concentration of 2% for 25 minutes, and then clean them;

[0014] Crushing: Break the raw fish head and fish fillet into 50-mesh small grain fish bones;

[0015] Add 800g of fish bone, 15g of ginger, 16g of green onion, and 10g of lemon to the strainer, seal it tightly and put it into the pot, add 4800g of water and 15g of cooking wine at the same time, first boil at 210°C for 20 minutes, then boil at 90°C Cook for 100 minutes, then boil for 15 minutes at 210°C;

[0016] Packaging and Sterilization Sterilization temperature is 118°C and time is 45min.

[0017] Product evaluation: Milky white in color, rich in nutrition and rich in umami.

Embodiment 2

[0018] Embodiment 2 black fish fish bone soup

[0019] Rinse to remove fishy smell Soak the cleaned raw black fish head and fish fillets in 1% ice-salt water for 30 minutes, and then clean them;

[0020] Crushing: Crushing raw fish heads and rafts into 30-mesh small grain fish bones;

[0021] Add 200g of fish bone, 2g of ginger, 5g of green onion, and 3g of lemon to the strainer, seal it tightly and put it into the pot, add 1600g of water, and add 5g of cooking wine at the same time, first boil at 210°C for 12 minutes, then boil at 90°C Cook for 60 minutes, then boil for 5 minutes at 210°C;

[0022] Packaging and Sterilization Sterilization temperature is 120°C and time is 40min.

[0023] Product evaluation: Milky white in color, rich in nutrition and rich in umami.

Embodiment 3

[0024] Example 3 crucian carp fish bone soup

[0025] Rinse to remove fishy smell Soak the washed raw crucian carp head and fish fillets in ice salt water with a mass concentration of 1% for 20 minutes, and then clean them;

[0026] Crushing: Break the raw fish head and fish fillet into 50-mesh small grain fish bones;

[0027] Add 500g of fish bone, 7.5g of ginger, 10g of green onion, and 7.5g of lemon to the strainer, seal it tightly and put it into the pot, add 3000g of water, and add 10g of cooking wine at the same time, first boil at 210°C for 15 minutes, then 90 Cook at ℃ for 120 minutes, then at 210℃ for 12 minutes;

[0028] Packing and Sterilization Sterilization temperature is 117°C and time is 50min.

[0029] Product evaluation: Milky white in color, rich in nutrition and rich in umami.

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PUM

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Abstract

The invention discloses a fishbone soup product and a preparation method thereof. The fishbone soup product is prepared by the steps of: selecting aquatic product leftovers such as fish head, and fish steak as raw materials, and preparing delicious nutritious fishbone soup product after crushing and stewing the raw materials and sterilization of the soup. The fishbone soup is rich in protein, phosphatide and calcium, has delicate taste but no fishy smell basically, and can be used as seasoning to produce products of various special flavors according to the requirements of eating and cooking. By crushing raw materials as fish head and fish steak into granular fish bones before making fishbone soup, bone collagen, unsaturated fatty acid, protein, trace elements as calcium and the like are better dissolved in the process of soup making, and time and energy needed in stewing are saved. The preparation method of fishbone soup product is advantaged in that: fish leftovers can be fully utilized, and waste of resource is reduced.

Description

technical field [0001] The invention belongs to the field of fish by-product processing, in particular to a fish bone soup product and a preparation method thereof. Background technique [0002] A large amount of leftovers will be produced in the fish fillet processing process, mainly including fish heads, fish fillets and fish viscera, which account for more than 50% of the whole fish weight, and wherein the fish heads and fish fillets contain more than 40%. Fish heads and fish steaks are rich in protein, unsaturated fatty acids and mineral elements, etc. Regular consumption is very beneficial to young people in the growing period and middle-aged and elderly people whose bones are beginning to age. However, at present, most of these leftovers are only used as raw materials for feed mills, which are not fully utilized, and the added value generated is low. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a nutrit...

Claims

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Application Information

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IPC IPC(8): A23L1/39A23L1/325A23L23/00A23L17/00
Inventor 雷晓婷肖桂华刘诗长董秀萍李文杰米顺利韦秋萍吴金龙于浩李孟婕朱蓓薇辛丘岩
Owner BAIYANG INVESTMENT GRP INC
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