Fish paste product and processing method thereof

A product, fish sauce technology, applied in the direction of food preparation, application, food science, etc., can solve the problems of short industrial chain, waste of resources, waste of resources and environment, etc., to achieve easy storage and consumption, convenient carrying and consumption, and broad market prospects Effect

Inactive Publication Date: 2015-06-03
刘良忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the industrial chain of my country's aquatic product processing industry is short, and the comprehensive benefits are low, especially the low-value freshwater fish such as small miscellaneous fish, silver carp, grass carp, etc., which can basically only be sold fresh, and the corruption rate in the process of fresh sales reaches more than 30%. , easily lead to the reduction of economic income of fish farmers, waste of resources and environmental pollution
In addition, in fish farming and fishing resources, there are a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment 1: A kind of processing method of fish sauce product is to use grass carp as raw material of fish meat, soak dried grass carp with the water that temperature is 10 ℃ for 2 hours, drain, cook at high temperature and high pressure in 110 ℃ pressure cooker for 30 minutes, take out fish After cooling, the fish meat is picked and chopped into fish shreds, then mixed with various ingredients, fried in a sandwich pot for 15 minutes, bottled, heated and sterilized at 118°C for 30 minutes, and then cooled in turn. Wash and dry to make fish sauce product; the raw material formula composition of this fish sauce product includes the following raw materials in mass percentage: 35% of grass carp shredded meat, 10% of pea or broad bean paste, 30% of peanut oil, and 13% of broken grains of walnut kernel , celery powder 5%, vitamin E 0.1%, ginger juice or ginger 2%, monosodium glutamate 0.4%, I+G 0.1%, sesame 0.3%, salt 0.5%, cooking wine 0.5%, vinegar 0.1%, chili powder 2%, ...

Embodiment 2

[0047]Embodiment 2: A kind of processing method of fish sauce product is to use mackerel as the raw material of fish meat, dry mackerel fish, soak 2 hours in the water that is 60 ℃ with the temperature, drain, cook at high temperature and high pressure in the pressure cooker of 105 ℃ for 30 minutes, take out the fish block, cool down, pick the fish meat and chop it into fish meat cubes, then mix it with various ingredients, fry it in a frying sauce pan for 45 minutes, put it in a can, heat and sterilize it at 115°C for 35 minutes, and then cool it in turn , washed, and dried to make a fish sauce product. The raw material formula of the fish sauce product includes the following raw materials in mass percentages: 48.2% of mackerel fish meat grains, 5% of red yeast rice, 30% of fish oil, and restructured soybean protein silk 5%, fish head or fish bone powder 3%, tea extract 1%, ginger extract 1%, ginger juice 1%, salt 0.8%, chili powder 3%, pepper powder 1%, cardamom powder 1%; T...

Embodiment 3

[0050] Embodiment three: a kind of processing method of fish sauce product is to be fish meat raw material with silver carp, and its concrete processing steps are as follows:

[0051] (1) Preparation of dried silver carp: check and accept fresh silver carp in turn, slaughter them, remove scales, heads, viscera, tails, and paddles. It is required that the fish scales must be scraped clean, and the black film must be removed; cleaning Clean, washed fish fillets have no stains or black film; slaughtered and cleaned silver carp are marinated in 5% saline solution at 10°C for 48 hours, during the marinating process, add rice wine Yeast participates in pickling, and the amount of rice wine yeast added is 10 per kilogram of pickling liquid. 9 live bacteria, which can improve and improve the flavor of the product; the marinated fish is dried with hot air at a drying temperature of 60°C and a wind speed of 9 m / s, and the drying ends when the yield of dried fish reaches 50%, and the pre...

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PUM

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Abstract

The invention provides a fish paste product and a processing method thereof. The fish paste product is prepared by adding 0-3 percent of sauce, 25-60 percent of edible oil, 0-35 percent of nut type and bean type powdered particles, 0-15 percent of fruit and vegetable powdered particles, 0-30 percent of reorganized plant protein particles or filaments, 0-25 percent of medicine-food component powder, 0-15 percent of a nutrient improvement component, 0.1-5 percent of a product quality modifier, 0-10 percent of raw ginger or ginger juice, 0-5 percent of monosodium glutamate, 0-1 percent of I+G, 0-3 percent of sesames or sesame powder, 0.05-3 percent of salt, 0-5 percent of cooking wine, 0-6 percent of vinegar, 0-5 percent of white granulated sugar and 0.1-25 percent of spicy to 30-70 percent of fish meat silks or dried fish meat floss or fish meat particles serving as a raw material according to the weight percentage, mixing the materials, then frying or stewing in a sauce frying pan or a jacketed pan for 10-60 minutes, bottling, canning or bagging the fish paste, heating and sterilizing under the condition of the temperature of 80-145 DEG C, and performing cooling, cleaning and blow-drying in sequence. The fish paste product prepared by the processing method is rich in nutrition, tastes delicious, is convenient to carry and eat and is favored by customers.

Description

technical field [0001] The invention relates to a fish sauce processing method, in particular to a fish sauce product and a processing method thereof. Background technique [0002] my country is a large fish farming and processing country with rich fish resources. The total amount of aquatic products accounts for 38% of the global total, and the total freshwater aquatic products account for 70% of the global freshwater aquatic products. Whether it is freshwater fish or seawater fish, they all have the characteristics of high protein content and low fat, and the protein of fish is easily digested and absorbed by people, especially freshwater fish is also rich in EPA (eicosapentaenoic acid), DHA (two Docosahexaenoic acid) and various minerals and trace elements required by the human body are nutritional foods superior to livestock and poultry meat products, and are recognized as a high-quality health food. [0003] Among all fish, freshwater fish has the characteristics of hi...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/326A23L1/30A23L33/10A23L33/105A23L33/185
Inventor 刘良忠刘华中刘培勇
Owner 刘良忠
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