A kind of prolactin surimi product and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of surimi products and surimi, applied in the field of prolactin surimi products and its preparation, can solve the problems of low sales volume, ordinary functions, and few types, and achieve the effects of increasing the processing ratio, promoting production and secretion, and increasing sales
Active Publication Date: 2015-10-28
HUNAN UNIV OF ARTS & SCI
View PDF4 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0004] At present, surimi products mainly include fish balls, fish sausages and fish noodles, etc. Existing surimi products have few types, common functions, low sales volume, low processing ratio and output value of aquatic products, and none of them can supplement maternal health. A surimi product that nourishes and promotes milk production and secretion
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0021] Example 1: A prolactin fish sausage, 13 kg of crucian carp surimi, 0.5 kg of papaya powder, 2 kg of August melon, 1.5 kg of cornstarch, 0.3 kg of salt, 1.0 kg of soybean salad oil, 0.1 kg of cooking wine, 0.05 kg of monosodium glutamate, Egg white 0.3 kg, onion juice 0.02 kg, ginger juice 0.02 kg. Preparation of surimi: Slaughter crucian carp, remove the head and viscera, wash it, and use a fine filter to harvest the fresh fish meat. During the meat harvesting process, it is necessary to add ice continuously to reduce the temperature of the fish meat; add 4-8 times the amount of fish meat at 10°C Slowly stir the cooling water for 2-5 minutes, let it settle for 6-20 minutes, pour off the surface rinsing liquid, filter it with gauze; dehydrate with a centrifuge, and the water content of the surimi is 78-82%. Then add other raw materials and auxiliary materials into the surimi, chop and mix evenly, pump the surimi into the hopper of the continuous sausage twisting machine,...
Embodiment 2
[0022] Example 2: A prolactin fish sausage, 14 kg of crucian carp surimi, 0.8 kg of papaya powder, 2.5 kg of August melon, 1.8 kg of potato starch, 0.48 kg of salt, 1.2 kg of corn oil, 0.2 kg of cooking wine, 0.1 kg of monosodium glutamate, Egg white 0.4 kg, green onion juice 0.03 kg, ginger juice 0.03 kg. The preparation method of minced fish and the preparation method of fish sausage are identical with embodiment 1.
Embodiment 3
[0023] Example 3: A prolactin fish sausage, 15 kg of crucian carp surimi, 1 kg of papaya powder, 3 kg of August melon, 2 kg of sweet potato starch, 0.5 kg of salt, 1.3 kg of peanut oil, 0.2 kg of cooking wine, 0.15 kg of monosodium glutamate, egg white 0.5 kg, onion juice 0.04 kg, ginger juice 0.04 kg. The preparation method of minced fish and the preparation method of fish sausage are identical with embodiment 1.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a lactation promoting minced fish product which comprises raw materials and auxiliary materials, wherein the raw materials comprise the following components in parts by weight: 13-15 parts of minced fillet, 0.5-1 part of papaya powder, 2-3 parts of holboellia latifolia, 1.5-2 parts of starch, 0.3-0.5 part of salt and 1.0-1.3 parts of oil; and the auxiliary materials comprise the following components in parts by weight: 0.1-0.2 part of cooking wine, 0.05-0.15 part of monosodium glutamate, 0.3-0.5 part of egg white, 0.02-0.04 part of fistular onion juice and 0.02-0.04 part of ginger juice. A preparation method comprises the steps: preparing the minced fillet, and preparing a fish sausage or fish cake. The lactation promoting minced fish product is a combination of an aquatic product animal food and a vegetable food, is capable of providing excellent proteins, contains many nutrient substances necessary for human bodies, and is capable of replenishing nutrients for a lying-in woman and promoting the generation and secretion of latex. The pawpaw and the holboellia latifolia are matched with lactation promoting foods such as crucians and carps for being eaten by the lying-in woman, thus the lactation promoting minced fish product is capable of nourishing the breast feeding women, and capable of promoting lactation and increasing milk.
Description
technical field [0001] The invention relates to the field of aquatic product processing, in particular to a milk-promoting surimi product and a preparation method thereof. Background technique [0002] Breast milk contains all the nutrients needed for the growth and development of the baby, and also contains a variety of immunoglobulins, growth factors, anti-infection factors, etc. It is the best food for feeding babies recognized by modern science. Regrettably, there are quite a number of puerperas who suffer from insufficient postpartum breast milk secretion due to more physical exertion, greater mood swings, and various other physiological or psychological factors during the production process. Western medicine believes that milk secretion disorders are related to malnutrition. Chinese folks also have many dietary methods for promoting lactation, such as: crucian carp soup, papaya fish head soup, stewed trotters, etc. Although these traditional methods are effective, the...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more