Ready-to-eat osmanthus flower fragrance type fish meat particles and preparation method thereof

A technology of fish meat granule and flavor type, which is applied in food preparation, food science, food ingredients, etc., can solve the problems of poor freshwater fish meat quality, insufficient health care function, heavy earthy smell, etc., and achieve strong health care function, strong practicability, Fragrance Harmonizing Effect

Inactive Publication Date: 2014-07-09
MINGGUANG YONGYAN AQUATIC GROUP CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of instant sweet-scented osmanthus-flavored fish meat granule with high nutritional value, more suitable aroma and mouthfeel and its preparation method in order to overcome the poor quality of freshwater fish meat, difficulty in molding, heavy earthy smell and insufficient health care function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Take 100kg of frozen tilapia fillets and thaw them at 4°C, wash them with clean water, drain them, put them in a cooking bag, and heat them in hot water at 75°C for 10 minutes for cooking; cooked fish Place the slices in a wok and add 1.4kg of edible salt, 8kg of white granulated sugar, 1kg of monosodium glutamate, 0.05kg of taste nucleotide disodium, 1.2kg of five-spice powder, 2kg of chili oil, 0.8kg of white wine, 1.5 kg of ginger powder, 4kg of psyllium seed husk powder, 3kg of agarose powder, 4kg of soybean protein isolate, 0.6kg of xanthan gum, 0.8kg of osmanthus powder and 0.05kg of paprika, after frying on low heat for 3 minutes Put it in a molding machine and press it into fish pieces with a size of 12cm×12cm×1.2cm; put the fish pieces in a blast drying oven, dry them at 70°C for 4 hours, and take them out when the water content of the fish pieces drops to 16%-17%. Fish pieces, and placed in a sterile environment at 25°C for 1 hour, then cut into granular fish ...

Embodiment 2

[0023] Take 100kg of frozen catfish fillets and thaw them at 4°C, wash them with clean water, drain them, put them in a retort bag, and heat them in hot water at 80°C for 8 minutes for cooking; cooked fish fillets Put it in a wok and add 1.2kg of edible salt, 6kg of white sugar, 1.2kg of monosodium glutamate, 0.06kg of disodium nucleotide, 1.4kg of five-spice powder, 2.5kg of chili oil, 1kg of white wine, 2kg of ginger powder, 5kg psyllium husk powder, 4kg agarose powder, 5kg soy protein isolate, 0.5kg xanthan gum, 1kg sweet-scented osmanthus powder and 0.07kg paprika, stir-fry for 4 minutes on low heat and place Press it into a fish block with a size of 12cm×12cm×1.2cm in the forming machine; place the fish block in a blast drying oven, dry at 75°C for 6 hours, and take out the fish block when the moisture content of the fish block drops to 16%-17% , and placed in a sterile environment at 25°C for 2 hours, and then cut into granular fish meat pellets for vacuum packaging;...

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PUM

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Abstract

The invention discloses ready-to-eat osmanthus flower fragrance type fish meat particles and a preparation method thereof. The ready-to-eat osmanthus-fragrance type fish meat particles are prepared from following raw materials, by weight, 100 parts of fish slice, 1.2 to 1.8 parts of table salt, 6 to 14 parts of white granulated sugar, 1 to 1.4 parts of monosodium glutamate, 0.05 to 0.1 part of disodium 5'-ribonucleotide, 1 to 1.4 parts of five spices powder, 2 to 2.5 parts of chill oil, 0.8 to 1.2 parts of liquor, 1.5 to 2 parts of ginger powder, 3 to 5 parts of psyllium seed husk powder, 2 to 4 parts of gelidium amansii powder, 3 to 5 parts of soybean protein isolate, 0.5 to 0.8 part of xanthan gum, 0.5 to 1 part of osmanthus flower powder, and 0.05 to 0.08 part of capsanthin. According to the preparation method, the ready-to-eat osmanthus flower fragrance type fish meat particles are prepared via following steps: fish slice is washed, and is subjected to cooking, stir-frying, moulding, drying, packaging, sterilizing, and the like. Formability and organoleptic quality of the ready-to-eat osmanthus-fragrance type fish meat particles are excellent; the ready-to-eat osmanthus-fragrance type fish meat particles possess unique osmanthus flower fragrance; fragrance is harmonious; color is accretive; flavor is unique; mouthfeel is fresh and delicious; nutritional value is high; healthcare function is excellent; and deficiencies of freshwater fish that meat quality is poor, moulding is difficult, and earthy smell is heavy are avoided.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to instant osmanthus-flavored fish meat pellets and a preparation method thereof. Background technique [0002] Fish meat has the characteristics of high protein and low fat, and the content and ratio of essential amino acids in protein are suitable for human body absorption. Therefore, fish products have high nutritional value and are one of the important sources of nutrition for people. Simultaneously, along with the development of society, the quickening pace of life, people's demand for ready-to-eat leisure food is increasing. This kind of food usually has the advantages of unique flavor, rich nutrition and easy to carry, and is easy to be liked by consumers. The development of ready-to-eat fish snack food is an important research direction of aquatic product processing technology. Therefore, the development of fish meat ball leisure products si...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/30A23L17/10
CPCA23L17/10A23L33/185A23V2002/00A23V2250/5488
Inventor 胡从玉
Owner MINGGUANG YONGYAN AQUATIC GROUP CORP
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