Preparation method for dried full-fish slice

A technology of dried fish and whole fish, applied in the directions of food preparation, function of food ingredients, food science, etc., can solve problems such as limited fishery development, achieve significant social and economic benefits and promotion value, taste delicious, and reduce cholesterol.

Inactive Publication Date: 2014-08-27
刘富来
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because most of the fish are sold fresh, the smell of fish makes many people reluctant to eat fish, and the fishbone makes the elderly and children daunting. Therefore, the current way of eating has greatly limited the development of fishery.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1: The processed by-products such as fish bones, minced fish meat, fish skin, fish fins and fish scales and suet that have been pretreated are put into a meat grinder, and are made through three stages of grinding: air grinding, salt grinding and seasoning grinding Whole fish suet glue, whole dried fish after spreading, drying, baking, slicing, inner packaging, disinfection, outer packaging and other processes. The operation steps are as follows:

[0037] 1. Preparation of whole fish suet glue

[0038] (1) Pretreatment

[0039] ①Raw material processing: collect fish bones, minced fish meat, fish skin, fish fins and fish scales, wash them with running water to remove impurities;

[0040] ② Rinsing: The purpose of rinsing is to remove blood, pigments, inorganic salts and some water-soluble substances, so as to enhance the elasticity of the whole isinglass, improve the color and aroma of the product, choose a suitable size rinsing tank, and rinse with water 4 tim...

Embodiment 2

[0056] Example 2: The processed by-products such as fish bones, minced fish meat, fish skin, fish fins and fish scales and suet that have been pretreated are put into a meat grinder, and are made through three grinding stages: empty grinding, salt grinding and seasoning grinding Whole fish suet glue, whole dried fish after spreading, drying, baking, slicing, inner packaging, disinfection, outer packaging and other processes. The operation steps are as follows:

[0057] 1. Preparation of whole fish suet glue

[0058] (1) Pretreatment

[0059] ①Raw material processing: collect fish bones, minced fish meat, fish skin, fish fins and fish scales, wash them with running water to remove impurities;

[0060] ② Rinsing: The purpose of rinsing is to remove blood, pigments, inorganic salts and some water-soluble substances, so as to enhance the elasticity of the whole isinglass, improve the color and aroma of the product, choose a suitable size rinsing tank, and rinse with water 5 time...

Embodiment 3

[0075] Example 3: Put pretreated fish bones, minced fish meat, fish skin, fish fins, fish scales and other by-products and sheep fat into a meat grinder, and make them through three grinding stages: empty grinding, salt grinding and seasoning grinding. Complete fish and sheep fat glue, through the processes of spreading, drying, baking, slicing, inner packaging, disinfection, outer packaging and other processes to make whole dried fish. The operation steps are as follows:

[0076] 1. Preparation of whole fish suet glue

[0077] (1) Pretreatment

[0078] ①Raw material processing: collect fish bones, minced fish meat, fish skin, fish fins and fish scales, wash them with running water to remove impurities;

[0079] ② Rinsing: The purpose of rinsing is to remove blood, pigments, inorganic salts and some water-soluble substances, so as to enhance the elasticity of the whole isinglass, improve the color and aroma of the product, choose a suitable size rinsing tank, and rinse with ...

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PUM

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Abstract

The invention relates to a method for preparing a dried full-fish slice from fish bone, minced fish flesh, fish skin, fish fins, fish scales and the like which are leftovers and are not sufficiently used in conventional aquatic product processing. The method comprises the following steps: putting pre-processed fish bone, minced fish flesh, fish skin, fish fins, fish scales, suet, etc. into a mincing machine; carrying out bare blending, salt blending and seasoning blending so as to prepare full-fish suet mixed full-fish glue; and then successively carrying out spreading, drying, baking, slicing, inner packing, disinfection and outer packing so as to prepare the dried full-fish slice. The dried full-fish slice is leisure food developed on the basis of excavation, reorganization and learning of the ancient dish Yuyangxian; preparation steps for the dried full-fish slice are simple and reasonable; the prepared dried full-fish slice inherits nutritional, body-building and nourishing effects of both fish and suet, eliminates a fishy smell and a muttony smell, has delicious taste, is rich in calcium and collagen and has dietotherapic health care effects like calcium supplement, beauty treatment, blood nourishing and activation, kidney tonification, essence securing, liver nourishing, blood vessel softening, blood fat reduction, brain tonification and aging delaying.

Description

technical field [0001] The invention relates to a preparation method of leisure food, in particular to a preparation method of whole preserved fish 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] Suet contains saturated fatty acids, mainly palmitic acid and stearic acid, and also contains a small amount of myristic acid; unsaturated fatty acid is mainly oleic acid, and also contains a small amoun...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/29A23L17/10A23L33/00
CPCA23L13/20A23L17/10A23L33/00A23V2002/00A23V2200/30A23V2200/306A23V2200/318A23V2200/3262A23V2200/302
Inventor 刘富来谭丹玲庄少玲邓欣华
Owner 刘富来
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