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Instant flavored swimming bladder fillet and preparing method thereof

A technology for flavored fish and swim bladder, which is applied in food preparation, food science, application and other directions, can solve the problems of easily curling and deforming fish bladder, unsatisfactory appearance of fish bladder products, etc., and achieves the effect of maintaining nutritional value and good sensory quality.

Inactive Publication Date: 2015-03-25
吴海军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the appearance of the swim bladder product prepared by this technical scheme is not satisfactory, especially when the swim bladder is expanded, it is easy to curl and deform

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method for ready-to-eat flavor fish maw slices, comprising the following steps:

[0026] (1) Cleaning and removing impurities: take fresh swim bladder, cut a 1-3cm long small opening on the surface of the swim bladder, then remove the blood vessels, mucous membrane and other impurities of the swim bladder, clean it, and set aside;

[0027] (2) Rinse to remove fishy smell: the fish maw treated in step (1) is dipped for the first time in the first dipping liquid, and then dipped for the second time in the second dipping liquid;

[0028] (3) Drying: dry the fish maw after deodorizing at a low temperature at a temperature of 3-12°C and a wind speed of 0.5-2m / s;

[0029] (4) Filler: inject the slurry of 5-30% of the weight of the swim bladder from the small opening cut on the surface of the swim bladder, and make the slurry evenly distributed inside the swim bladder;

[0030] (5) tableting: apply pressure evenly on the surface of the swim bladder after filling...

Embodiment 2

[0036] A preparation method for ready-to-eat flavor fish maw slices, comprising the following steps:

[0037] (1) Cleaning and removing impurities: take fresh swim bladder, cut a 1-3cm long small opening on the surface of the swim bladder, then remove the blood vessels, mucous membrane and other impurities of the swim bladder, clean it, and set aside;

[0038] (2) Rinse to remove fishy smell: the fish maw treated in step (1) is dipped for the first time in the first dipping liquid, and then dipped for the second time in the second dipping liquid; The impregnation solution is one of sodium chloride solution and calcium chloride solution;

[0039] (3) Drying: the fish maw after deodorization is air-dried at a low temperature at a temperature of 3°C and a wind speed of 2m / s;

[0040] (4) filler: inject the slurry of 30% of the weight of the swim bladder from the small opening cut on the surface of the swim bladder, and make the slurry evenly distributed inside the swim bladder; ...

Embodiment 3

[0047] A preparation method for ready-to-eat flavor fish maw slices, comprising the following steps:

[0048] (1) Cleaning and removing impurities: take fresh swim bladder, cut a 1-3cm long small opening on the surface of the swim bladder, then remove the blood vessels, mucous membrane and other impurities of the swim bladder, clean it, and set aside;

[0049] (2) Rinse to remove fishy smell: the fish maw treated in step (1) is dipped for the first time in the first dipping liquid, and then dipped for the second time in the second dipping liquid; The soaking solution is one of sodium chloride solution and calcium chloride solution; the second soaking solution is one of white wine and beer;

[0050] (3) Drying: the fish maw after deodorization is air-dried at a low temperature at a temperature of 12°C and a wind speed of 0.5m / s;

[0051] (4) Filler: inject a slurry of 5% of the swim bladder weight into the small opening cut on the surface of the swim bladder, and make the slur...

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PUM

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Abstract

The invention discloses an instant flavored swimming bladder fillet and a preparing method thereof. The method comprises the steps of (1) cleaning and impurity removal, (2) rinsing and deodorization, (3) drying, (4) filling, (5) performing, (6) dressing, (7) quick-freezing, (8) vacuum drying and deoiling, and (9) cooling and packaging. Due to the fact that swimming bladders are filled with seasoning and are preformed, shaped and dressed, the swimming bladders can have different tastes and be in a uniform flake shape after being fried and puffed, original nutritive value is maintained, and good organoleptic quality is realized.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to instant flavored fish maw slices and a preparation method thereof. technical background [0002] The swim bladder is the internal organ of fish, which accounts for about 5% of the fish's volume. Usually, people mainly eat fish, but they don't know enough about the internal organs of fish, especially the swim bladder. Swim bladder has high nutritional and health value, and its rich collagen is a high-quality raw material for human body to supplement and synthesize protein, which is easy to absorb and utilize. Collagen is stored in human tissue in the form of aqueous solution, which can improve the nutritional status of the tissue and accelerate metabolism. Studies have shown that collagen-rich foods can affect the physiological functions of certain tissues through the binding water of collagen, thereby promoting growth and development and enhancing disease r...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
CPCA23L5/11A23L13/20A23L17/00A23V2002/00
Inventor 吴越车丽吴海军
Owner 吴海军
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