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Salmon ice cream and processing method thereof

A technology of ice cream and salmon, which is applied in frozen sweets, food science, application, etc., can solve the problems of poor taste of raw salmon during the shelf life, short shelf life of chilled salmon, and single variety of raw eating methods, so as to promote the development of brain neurons in teenagers. The effects of growth, enhancing the body's immunity, and good market development prospects

Inactive Publication Date: 2015-03-25
SHANDONG ORIENTAL OCEAN SCI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Salmon is rich in nutrition, and fresh salmon is suitable for eating raw, but the variety of raw eating methods is relatively simple, and the shelf life of chilled salmon is relatively short. If the salmon is frozen to prolong the shelf life, the taste will become worse

Method used

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  • Salmon ice cream and processing method thereof
  • Salmon ice cream and processing method thereof
  • Salmon ice cream and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Embodiment 1 prepares salmon ice cream

[0051] Raw material ratio: instant whole milk powder 150g, sweetened condensed milk 150g, butter 105g, white sugar 150g, gelatin 4.5g, monoglyceride 1.5g, lecithin 3g, vanilla essence 2.25g, salmon paste 375g (fish meat 75g, black tea CaCl 2 Soak 225g of compound deodorizing agent for 30min, 25g of fresh lemon juice, 0.75g of β-cyclodextrin, and the balance is water), add water to 1.5kg.

[0052] Proceed as follows:

[0053] (1) Making fish paste: Take the salmon, remove the head, gut, skin, and bones to get the salmon meat, wash and sterilize it with sterile water first, rinse it twice with sterile water, and then use black tea CaCl 2 Soak in the compound deodorizing agent for 30 minutes. After deodorizing, put the fish meat and fresh lemon juice together in a heavy hammer beater (the inner tank of the beater is sterilized with disinfectant water, and rinsed twice with sterile water), and the diameter of the mesh is adjusted to...

Embodiment 2

[0065] Embodiment 2 prepares salmon ice cream

[0066] Raw material ratio: instant whole milk powder 120g, sweetened condensed milk 160g, butter 120g, fructose 100g, agar 3g, pectin 7.5g, monoglyceride 3g, strawberry essence 3g, salmon paste 420g (fish 90g, black tea CaCl 2 Soak 300g of compound deodorizing agent for 30min, 30g of fresh lemon juice, 0.9g of β-cyclodextrin), and add water to 1.5kg. Others are with embodiment 1.

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Abstract

The invention discloses salmon ice cream which is made of the following components in percentage by weight: 5-10% of salmon meat, a deodorization agent, 8-12% of whole milk powder, 8-12% of condensed milk, 6-8% of cream, 8-20% of a sweetening agent, 0.2-3% of a composite emulsion stabilizing agent, 0-2% of a flavoring agent and the balance of water. The salmon ice cream is made from processes such as making fish pulp, preparing ice cream base materials, sterilizing, blending, homogenizing, refrigerating, coagulating, forming and hardening. The salmon ice cream disclosed by the invention is relatively long in preservation period, convenient to eat, rich in nutrition, good in taste and good in market development prospect, both the problem that iced salmon is short in preservation period and the problem that the iced salmon is poor in taste when being taken without being cooked are solved, and the method for eating uncooked salmon is enriched.

Description

technical field [0001] The invention relates to salmon ice cream and a processing method thereof, belonging to the field of food preservation and processing. Background technique [0002] Salmon, also called salmon or salmon, is a cold-water fish that lives in high latitudes. Salmon is tender in texture, bright in color and smooth in taste, and has become a delicacy on the table in recent years. Salmon also has high nutritional value, high protein, low calorie, contains various vitamins and minerals, and is rich in omega-3 unsaturated fatty acids. Omega-3 unsaturated fatty acids can effectively reduce the incidence of hypertension and heart disease, and promote the growth and development of fetuses and children. [0003] Ice cream, also known as ice cream, has a wide variety and variety, but the production method is generally nothing more than using milk or dairy products, eggs or egg products, sweeteners, flavoring agents, stabilizers and food colorings as raw materials, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32
Inventor 郭红衣美艳毛毛焉丽波柳耀建
Owner SHANDONG ORIENTAL OCEAN SCI TECH