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Water chestnut and freshwater fish food and preparation method thereof

A technology of freshwater fish and horseshoe, applied in food preparation, food science, application, etc., can solve the problem of few processed varieties

Active Publication Date: 2013-01-16
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the products developed by using horseshoe in my country mainly include: horseshoe juice (horseshoe juice) beverage, horseshoe powder, horseshoe cake, horseshoe pigment, etc., and there are few processed varieties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Prepare freshwater fish into freshwater surimi according to the following process: raw fish—treatment (washing, phosphorus removal, head and tail, viscera, skin and bone spurs)—rinsing (dehydration)—meat picking—meat grinding—beating—shaping; The water chestnut pulp is crushed with a meat mixer, and the water is drained; the sweet potato starch, freshwater surimi and water chestnut pulp are quantitatively weighed according to the ratio of 40%: 40%: 20% by mass, and an appropriate amount of salt, monosodium glutamate and other seasonings are added. , mix them and stir them evenly, extrude them into water chestnut fish balls or water horseshoe fish sticks or fish cake pieces, cook water fish balls or fish sticks or fish cake pieces at 100°C for 15 Minutes, then fully cooled in sterile cold water, drained and packed with nitrogen.

[0019] The horseshoe freshwater fish balls, horseshoe freshwater fish sticks or horseshoe freshwater fish cake pieces prepared by the method...

Embodiment 2

[0021] Freshwater fish is prepared into freshwater surimi, prepared according to the process of Example 1; the epidermis of the horseshoe is peeled off, cut into 3mm square particles, and prepared with 0.1wt% citric acid+0.1wt% calcium chloride+0.5wt% isoascorbic acid aqueous solution Soak for 1 hour, drain the water and blanch in 90°C 0.1wt% citric acid solution for 1 to 2 minutes, drain the water and fully cool the water chestnut pulp with tap water; by mass percentage 10%: 80%: 10% Ratio Weigh sweet potato starch, freshwater surimi and water chestnut pulp quantitatively, add appropriate amount of salt, monosodium glutamate and other seasonings, mix them and stir evenly, extrude into water horseshoe fish balls (or horseshoe freshwater fish sticks or horseshoe freshwater fish cakes) block), boil the horseshoe freshwater fish balls in boiling water at 100°C for 15 minutes, then fully cool them in sterile cold water, drain the water and pack them with nitrogen. The water chestn...

Embodiment 3

[0023] Freshwater fish is prepared into freshwater surimi, prepared according to the process of Example 1; the epidermis of the horseshoe is peeled off, cut into 5mm square particles, and prepared with 0.1wt% citric acid+0.5wt% calcium chloride+0.25wt% isoascorbic acid aqueous solution Soak for 1 hour, drain water and blanching in 90°C 0.1wt% citric acid solution for 1 to 2 minutes, drain water and fully cool water chestnut pulp with tap water; by mass percentage 40%: 40%: 20% Ratio Weigh sweet potato starch, freshwater surimi and water chestnut pulp quantitatively, add appropriate amount of salt, monosodium glutamate and other seasonings, mix them and stir evenly, extrude into water horseshoe fish balls (or horseshoe freshwater fish sticks or horseshoe freshwater fish cakes) block), boil the horseshoe freshwater fish balls in boiling water at 100°C for 15 minutes, then fully cool them in sterile cold water, drain the water and pack them with nitrogen. The water chestnut fresh...

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PUM

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Abstract

The invention discloses water chestnut and freshwater fish food and a preparation method thereof. The food is water chestnut and freshwater fish balls, water chestnut and freshwater fish sticks or water chestnut and freshwater fish cakes mainly made of water chestnut and freshwater fish. The food consists of 10 mass percent of sweet potato starch, 80 mass percent of minced freshwater fish and 10 mass percent of water chestnut pulp. The preparation method comprises the following steps of: preparing minced fish from the freshwater fish; cutting the water chestnut pulp into granules with the size of 3 mm, soaking in an aqueous solution of citric acid, calcium chloride and iso-ascorbic acid, draining, blanching in a citric acid solution at 90 DEG C, draining and cooling with tap water; taking the sweet potato starch, the minced freshwater fish and the water chestnut pulp according to the above proportion, adding seasonings such as salt and monosodium glutamate, mixing and stirring uniformly, and extruding; and boiling for 15 minutes in water at 100 DEG C, cooling in sterile cold water, draining, and packing in vacuum or nitrogen, or performing treatment such as refrigeration, high-temperature and high-pressure sterilization or quick freezing. The method can be used for annual production of the water chestnut and freshwater fish balls.

Description

technical field [0001] The invention relates to the field of agricultural product processing in modern agriculture, in particular to horseshoe freshwater fish food and a preparation method thereof. Background technique [0002] my country is the country with the largest scale and annual output of freshwater fish farming in the world. There are many types of freshwater fish processing products in my country, including freshwater surimi, air-dried freshwater fish, freshwater drunken fish, freshwater fish cake, freshwater fish ball, freshwater fish sausage, freshwater fish meat sauce, freshwater fish meal and so on. The protein of freshwater fish is easy for the human body to absorb and utilize, and freshwater fish is also rich in calcium, phosphorus, iron and other minerals. Freshwater surimi series products are very popular among consumers such as the elderly and children because of their high protein, low fat and no fish bone spurs. [0003] my country is also the country ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/212A23L17/10A23L19/00
Inventor 何建军关健陈学玲梅新程薇王少华李露薛淑静周明张金木王俊
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI