Preparation method for fresh dried fish and mutton slice

A technology of fish, mutton, and fresh meat, which is applied in food preparation, application, food science, etc. It can solve the problems of potential safety hazards, poor flavor, and poor umami taste, and achieve the effect of unique flavor, white and tender meat, and delicious taste

Inactive Publication Date: 2013-04-17
刘富来
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention has the beneficial effects of overcoming the disadvantages of poor flavor, poor umami taste, and potential safety hazards in the existing processing methods, and provides a fresh dried fish and mutton meat that is safe to eat, has a long shelf life, and is excellent in color, aroma, and taste. processing methods

Method used

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  • Preparation method for fresh dried fish and mutton slice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1: as figure 1 As shown, put the pre-treated fish and mutton into the meat grinder and mix them with air, salt and seasoning to make fish and mutton gelatin, which is made by spreading, drying, baking, slicing and packaging. Dried fish and mutton. The operation steps are as follows:

[0041] 1. Prepare fish and mutton gelatin

[0042] (1) Pre-processing

[0043] A. Pre-treatment of fish (choose fish with higher meat harvesting rate, the species of fish is not limited, preferably silver carp and other fish species with higher proportion of net meat)

[0044] ①Raw material processing: remove the head and viscera of the raw fish, and wash the blood and black membrane in the abdominal cavity with running water;

[0045] ② Meat harvesting: Use a meat harvester to separate the fish meat from the skin and bone, squeeze the fish body with a stainless steel roller with sieve holes, and squeeze the fish meat through small holes to separate it from the skin and bone...

Embodiment 2

[0064] Embodiment 2: as figure 1 As shown, put the pre-treated fish and mutton into the meat grinder and mix them with air, salt and seasoning to make fish and mutton gelatin, which is made by spreading, drying, baking, slicing and packaging. Dried fish and mutton. The operation steps are as follows:

[0065] 1. Prepare fish and mutton gelatin

[0066] (1) Pre-processing

[0067] A. Pre-treatment of fish (choose fish with higher meat harvesting rate, the species of fish is not limited, preferably silver carp and other fish species with higher proportion of net meat)

[0068] ①Raw material processing: remove the head and viscera of the raw fish, and wash the blood and black membrane in the abdominal cavity with running water;

[0069] ② Meat harvesting: Use a meat harvester to separate the fish meat from the skin and bone, squeeze the fish body with a stainless steel roller with sieve holes, and squeeze the fish meat through small holes to separate it from the skin and bone...

Embodiment 3

[0088] Example 3: Put the pretreated fish and mutton into a meat grinder and mix them with empty grinder, salt grinder and seasoning grinder to make fish and mutton gelatin, which is made by spreading, drying, baking, slicing and packaging Dried fish and mutton. The operation steps are as follows:

[0089] 1. Prepare fish and mutton gelatin

[0090] (1) Pre-processing

[0091] A. Pre-treatment of fish (choose fish with higher meat harvesting rate, the species of fish is not limited, preferably silver carp and other fish species with higher proportion of net meat)

[0092] ①Raw material processing: remove the head and viscera of the raw fish, and wash the blood and black membrane in the abdominal cavity with running water;

[0093] ② Meat harvesting: Use a meat harvester to separate the fish meat from the skin and bone, squeeze the fish body with a stainless steel roller with sieve holes, and squeeze the fish meat through small holes to separate it from the skin and bone;

...

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Abstract

The invention relates to a preparation method for a fresh dried fish and mutton slice. According to the method, the fish and the mutton which are preprocessed are fed into a meat grinder; are prepared into a fish and mutton mixed gel after three grinding stages including rough grinding, salt grinding and seasoning grinding; and are prepared into the fresh dried fish and mutton slice after techniques of spreading, drying, baking, slicing and packaging. The slice is a leisure food researched and developed on the basis of excavation, settling and reference for an ancient dish 'fresh fish and mutton'; the preparation method is simple and reasonable; the obtained fresh dried fish and mutton slice integrates the nutrition and nourishing functions of the fish and the mutton; the smells of the fish and the mutton are removed; and the slice is delicious in taste, is provided with the dietetic therapy health efficacy such as nourishing the blood and promoting the blood flow, tonifying the kidney and setreating the essence, benefiting and nourishing the liver, softening the blood vessel, reducing the blood liquid, nourishing the brain, delaying the senility and the like, is quite popular for consumers, and is provided with remarkable economic benefits and promotional values.

Description

technical field [0001] The invention relates to a preparation method of leisure food, in particular to a preparation method of fresh fish and mutton jerky which is safe to eat, has a long shelf life and is delicious. Background technique [0002] Fish is an important source of human protein. It has high nutritional value and is deeply loved by people. People use various cooking methods to enjoy its deliciousness, forming products with different characteristics and flavors, which enrich people's material and cultural enjoyment. But because most of the sales of fish are sold fresh, fishy smell makes many people reluctant to eat fish, and fishbone also makes the elderly and children daunting. Therefore, the current way of eating also greatly limits the development of fishery. [0003] Mutton is divided into goat meat, sheep meat and wild lamb. In ancient times, mutton was called pork, pork, and pork. It can not only resist wind and cold, but also nourish the body. It is suita...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/317A23L1/326A23L13/10A23L13/60A23L17/10
Inventor 刘富来冯翠兰谭丹玲梁嘉文
Owner 刘富来
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