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Novel fish sauce processing method

A processing method, fish sauce technology, applied in multi-step food processing, food preparation, food science, etc., can solve the problems of low added value of products, waste of resources, pollution of marine and land environments, etc., to achieve full utilization and benefit environmental protection , low-cost effect

Active Publication Date: 2015-06-03
射阳县洪美食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the lack of in-depth research on comprehensive processing and utilization technologies, low-value fish and aquatic by-products are currently mainly used to produce low-value-added products such as fishmeal, and some are even discarded as waste, which not only leads to waste of resources and low added value of products, but also causes marine pollution. Serious pollution of the terrestrial environment

Method used

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  • Novel fish sauce processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. Clean fresh low-value fish or small-sized fish, remove the head, tail, and viscera, and put it into the meat extractor for meat.

[0033] 2. Remove the fish meat and soak in the deodorizing solution. The treatment solution is composed of water, salt (1%), citric acid (0.5%), and 50-degree white wine (0.7%). The soaking time is 100 minutes and the temperature is lower than 10°C.

[0034] 3. Cut the meaty fish skeleton and fishbone into small pieces (less than 2cm×2cm in size), freeze to below -20°C, pulverize to 20 mesh with a coarse grinder, add water, enter the colloid mill and crush to 80 mesh, and finally use Use a high-precision wet ultrafine pulverizer to pulverize to 100 mesh. At this time, the bone paste is a mixture of the bone and the attached meat on the skeleton, and the bone paste has a delicate taste and a smooth handle.

[0035] 4. After the meat is taken, the fish meat is not easy to shape, and it is even more difficult to shape after being mixed with...

Embodiment 2

[0039] 1. Clean fresh low-value fish or small-sized fish, remove the head, tail, and viscera, and put it into the meat extractor for meat.

[0040] 2. Remove the fish meat and soak in the deodorizing solution. The treatment solution is composed of water, salt (8%), citric acid (0.1%), and 50% white wine (0.1%). The soaking time is 10 minutes and the temperature is lower than 10°C.

[0041] 3. Cut the meaty fish skeleton and fishbone into small pieces (less than 2cm×2cm in size), freeze to below -20°C, pulverize to 20 mesh with a coarse grinder, add water, enter the colloid mill and crush to 80 mesh, and finally use Use a high-precision wet ultrafine pulverizer to pulverize to 100 mesh. At this time, the bone paste is a mixture of the bone and the attached meat on the skeleton, and the bone paste has a delicate taste and a smooth handle.

[0042] 4. After the meat is taken, the fish meat is not easy to shape, and it is even more difficult to shape after being mixed with bone p...

Embodiment 3

[0046] 1. Clean fresh low-value fish or small-sized fish, remove the head, tail, and viscera, and put them into the meat extractor for meat.

[0047] 2. Remove the fish meat and soak in the deodorizing solution. The treatment solution is composed of water, salt (5%), citric acid (0.2%), and 50-degree white wine (0.57%). The soaking time is 30 minutes and the temperature is lower than 10°C.

[0048] 3. Cut the meaty fish skeleton and fishbone into small pieces (less than 2cm×2cm in size), freeze to below -20°C, pulverize to 20 mesh with a coarse grinder, add water, enter the colloid mill and crush to 80 mesh, and finally use Use a high-precision wet ultrafine pulverizer to pulverize to 100 mesh. At this time, the bone paste is a mixture of the bone and the attached meat on the skeleton, and the bone paste has a delicate taste and a smooth handle.

[0049] 4. After the meat is taken, the fish meat is not easy to shape, and it is even more difficult to shape after being mixed with...

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Abstract

The invention discloses a novel fish sauce processing method. The novel fish sauce processing method comprises the following steps of (1) sequentially performing washing and impurity removal on fresh low-value fish, and placing the fish into a desinewer to extract the fish meat; (2) soaking the fish meat obtained in step (1) in a fishy smell elimination solution to eliminate the fishy smell; (3) cutting the residual fish skeletons with meat and fish bones into small blocks, freezing the fish skeletons and fish bone blocks to enable the fish skeletons and the fish bone blocks to have the temperature of -20DEG C, pulverizing the fish skeleton and fish bone blocks in a superfine manner to be in a size less than 100 meshes, so as to form fish bone paste; (4) mixing the fish meat obtained in step (2) and the fish bone paste obtained in step (3) with flour to obtain a mixture, and deep frying the mixture, so as to form deep-fried diced fish meat; (5) heating edible vegetable oil, mixing the deep-fried diced fish meat, soybean sauce, spice and seasonings to obtain a mixture, and decocting the mixture in an oil deep frying pot with the controllable temperature, so as to obtain the fish sauce. The process is simple and applicable to the industrialized production, the cost is low, the low-value fish can be adequately utilized, the taste of novel fish sauce is delicious and delicate, and a long shelf life of the novel fish sauce can be achieved without adding any preservative.

Description

technical field [0001] The invention relates to a method for processing fish sauce, in particular to a method for processing fish sauce added with fish bone paste, and belongs to the technical field of food processing. Background technique [0002] my country is a large fish farming and processing country with rich fish resources. Fish food is recognized as a high-quality health food, it is rich in protein, and its protein is easily digested and absorbed by the human body. Among the fish farming and fishing resources, a considerable part is low-value fish and small-sized fish, such as small fish, shrimp and aquatic product processing scraps in marine fishing generally account for 28% of the catch. Due to the lack of in-depth research on comprehensive processing and utilization technologies, low-value fish and aquatic by-products are currently mainly used to produce low-value-added products such as fishmeal, and some are even discarded as waste, which not only leads to waste...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/326A23L27/60A23L17/10
CPCA23L17/10A23L27/00A23L27/60A23V2002/00A23V2300/38
Inventor 刘海英过世东
Owner 射阳县洪美食品有限公司
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