High-calcium freshwater fish ball and preparation method thereof
A freshwater fish, high calcium technology, applied in food preparation, application, food science, etc., can solve the problem that fish bones are not reused well, and achieve the effect of increasing the added value of fish bones and good economic benefits
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Embodiment 1
[0032] First, the live fish is slaughtered to remove the head, viscera, and fish meat, and the fish backbone with less than 1% of the fish meat residue is taken, washed with running water, drained and kept fresh at 5°C for later use; the fish meat is prepared into fish by conventional methods Mince, and quick-frozen at -33°C, and kept fresh at 5°C for later use. Put the spare fish spine in a pressure cooker, soften it for 40 minutes under the conditions of pressure 0.5MPa and temperature 130°C, then cool down to room temperature, and then use a pulverizer to grind the fish spine into fish bones with a particle size of 0.3mm The puree was put into trays and quickly frozen at -33°C, and then refrigerated at -18°C for later use.
[0033] Take by weighing each raw material of following parts by weight:
[0034] Surimi 107 Fish bone paste 50 Phosphate 0.2
[0035] Salt 4 Starch 9 Sugar 2
[0036] MSG 0.7 garlic 1.5 egg white 10
[0037] Fat Meat 15 Ginger 6 Vegetable Oil 1
[...
Embodiment 2
[0042] First, the live fish is slaughtered to remove the head, viscera, and fish meat, and the fish backbone with less than 1% of the fish meat residue is taken, washed with running water, drained and kept fresh at 1°C for later use; the fish meat is prepared into fish by conventional methods Mince, and quick-frozen at -33°C, and kept fresh at 1°C for later use. Put the spare fish spine in a pressure cooker, soften it for 30 minutes at a pressure of 0.2MPa and a temperature of 121°C, then cool it down to room temperature, and then use a pulverizer to grind the fish spine into fish bones with a particle size of 0.2mm The puree was put into trays and quickly frozen at -33°C, and then refrigerated at -18°C for later use.
[0043] Take by weighing each raw material of following parts by weight:
[0044] Surimi 100 Fish bone paste 43 Phosphate 0.1
[0045] Salt 3 Starch 5 Sugar 1
[0046] MSG 0.3 garlic 1 egg white 6
[0047] Fat Meat 10 Ginger 4 Vegetable Oil 0.5
[0048]Afte...
Embodiment 3
[0052] Slaughter the live fish first, remove the head, viscera, and fish meat, take the fish backbone with less than 1% fish meat residue, wash it with running water, drain the water and keep it fresh at 3°C for later use; take the fish meat and prepare it into fish according to the conventional method Mince, and quick-frozen at -33°C, and kept fresh at 3°C for later use. Put the spare fish spine in a pressure cooker, soften it for 35 minutes at a pressure of 0.4MPa and a temperature of 125°C, then cool it down to room temperature, and then use a pulverizer to crush the fish spine into fish bones with a particle size of 0.2mm The puree was put into trays and quickly frozen at -33°C, and then refrigerated at -18°C for later use.
[0053] Take by weighing each raw material of following parts by weight:
[0054] Surimi 105 Fish bone mud 48 Phosphate 0.15
[0055] Salt 3.5 Starch 7 Sugar 1.5
[0056] MSG 0.5 Garlic 1.5 Egg White 8
[0057] Fat Meat 13 Ginger 5 Vegetable Oi...
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