Preparation method for instant fish liver powder flavoring bag

A technology of cod liver powder and seasoning package, which is applied in the directions of food preparation, function of food ingredients, food science, etc., can solve the problems of high nutrient loss and complicated processing, and achieve the effects of treating anemia, fewer processing steps and long shelf life.

Inactive Publication Date: 2014-09-10
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above-mentioned seasonings use kudzu root and dace as the main raw materials, and the processing is relatively complicated, requiring various drying treatments, and there is a lot of nutrient loss. There has been no report about the method of using cod liver as raw material to make cod liver powder seasoning packs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Thaw the frozen cod liver by soaking it in 4% salt water at a temperature of 4 degrees Celsius for 0.75 hours, remove the fascia and dirt on the surface of the cod liver, and rinse it with water for 12 minutes, slice the washed cod liver longitudinally, the thickness For every 100 grams of cod liver, add 55 grams of pepper, 55 grams of pepper, 4.5 grams of white sugar, and 3.5 grams of rice wine , 0.75 grams of MSG, 35 grams of salt, 100 grams of water, 4.5 grams of soy sauce, 1.5 grams of garlic and shallots, stir and marinate for 0.75 hours. Minutes, so as to complete the sterilization, put the cooked cod liver together with the cooking liquid into the pulping machine, filter the slurry with a 90-110 mesh filter after making the slurry, and finally carry out the spray drying equipment for drying the filtered slurry , the inlet air temperature is set to 85 degrees Celsius, the exhaust air temperature is controlled at 25 degrees Celsius, and the speed is controlled at 3...

Embodiment 2

[0022] First put the frozen cod liver as raw material at 3 degrees Celsius, soak it in 3% salt water to thaw for 1 hour, then remove the fascia on the surface of the cod liver, rinse it with water for 10 minutes, after cleaning, put the cod liver Slice longitudinally with a thickness of 1 cm. Put the slices into a marinating container, add 50 grams of pepper, 50 grams of pepper, 4 grams of white sugar, 3 grams of rice wine, 0.5 grams of monosodium glutamate, and 30 grams of salt for every 100 grams of cod liver , 90 grams of water, 4 grams of soy sauce, 1 gram of garlic and chives, stir and marinate for 1 hour, after the marinating is completed, transfer to a cooking pot for cooking at a temperature of 100 degrees Celsius for 10 minutes, put the cooked cod liver together with the cooking liquid Put them together into the pulping machine, filter the slurry with a 90-110 mesh filter after making the slurry, and finally dry the filtered slurry with a spray drying equipment. The ai...

Embodiment 3

[0024] Under the environment of 5 degrees Celsius, soak the frozen cod liver in 5% salt water to thaw for 1 hour. After removing the fascia on the surface of the cod liver, rinse it with water for 15 minutes. After cleaning, slice the cod liver longitudinally with a thickness of 2 cm., put the slices into the marinating container, add 60 grams of pepper, 60 grams of pepper, 5 grams of white sugar, 4 grams of rice wine, 1 gram of monosodium glutamate, 40 grams of salt, and 110 grams of water for every 100 grams of cod liver. 5 grams of soy sauce, 2 grams of garlic and chives, stir and marinate for 1 hour. After marinating, transfer to a cooking pot for cooking at 100 degrees Celsius for 15 minutes. Put the cooked cod liver together with the cooking liquid into the pulp In the machine, after the slurry is made, filter the slurry with an 80-100 mesh filter, and finally dry the filtered slurry with a spray drying equipment. The inlet air temperature is set at 90 degrees Celsius, th...

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PUM

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Abstract

The invention relates to a preparation method for an instant fish liver powder flavoring bag. The preparation method is characterized in that a fish liver is subjected to thawing, impurity removal, slicing, deodorization and seasoning, cooking, pulping and filtering, drying, packaging and the like so as to obtain the instant fish liver powder flavoring bag. The preparation method has the characteristics of reasonable and simple process and a few processing steps; the prepared fish liver powder flavoring bag is used as flavoring for nutritious food, can improve the freshness and taste of food, maximumly guarantee retention of mineral matters and nutritional components in the fish liver and has abundant nutrients and long shelf life.

Description

technical field [0001] The invention belongs to the technical field of nutritional product processing and production, and in particular relates to a preparation method of an instant cod liver powder seasoning package. Background technique [0002] With the development of society and the improvement of material living standards, human beings' requirements for things have changed from food and clothing to nutrition, and various health foods with high nutritional value are increasingly appearing on ordinary people's tables and in their daily lives. Cod liver is a food that people often enjoy. It is rich in protein, vitamins, trace elements, cholesterol and other nutrients. It is good for promoting the growth and development of children and maintaining the health of adults. Cod liver also has the effect of preventing and treating certain diseases, such as corneal xerosis, night blindness, keratitis and other eye diseases caused by lack of vitamin A. Cod liver oil can be used to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/221A23L1/29A23L17/00A23L27/10A23L33/00
CPCA23L17/00A23L27/10A23L33/00A23V2002/00A23V2200/30A23V2200/31A23V2200/324A23V2200/306
Inventor 林慧敏叶淇邓尚贵张宾
Owner ZHEJIANG OCEAN UNIV
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