Method of preparing convenient fish soup from cirrhinus molitorella leftovers

A technology of fish leftovers and fish soup, which is applied in the field of making convenient fish soup with dace leftovers, can solve the problems of not fully utilizing the high-quality components of fish heads, and achieve the effect of enhancing nutrition

Active Publication Date: 2015-07-29
ZHONGKAI UNIV OF AGRI & ENG +1
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

If it is only processed into feed, bone meal and other products, it will not be able to make full use of the high-quality ingredients of the fish head

Method used

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  • Method of preparing convenient fish soup from cirrhinus molitorella leftovers

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preparation example Construction

[0031] 3) Preparation of enzymatic hydrolyzate: Add water and protease to the soup slag of fish scraps and hydrolyze at 6-15°C for 15-120 min to obtain enzymatic hydrolyzate of fish scraps;

[0032] 4) Blending: Mix the boiled preliminary fish soup and the enzymatic solution of fish leftovers in a ratio of (1-5): 1, add flavorings as needed, stir well and set aside;

[0033] 5) Filling and sterilization: Fill the fish soup prepared in the previous step, seal the can, and sterilize it to get convenient fish soup;

[0034] The above-mentioned parts are all parts by mass.

[0035] Preferably, the volume of water added during the deodorization process in step 1) is 3.5-4.5 times that of the fish leftovers.

[0036] Preferably, the dosage of the fermented bacteria in step 1) is 2.5%-4.5% of the weight of the fish scraps.

[0037] Preferably, the fermentation strain described in step 1) is yeast.

[0038] Preferably, the above-mentioned yeast is selected from at least one of beer...

Embodiment 1

[0047] Embodiment 1 A kind of method utilizing fish leftovers to prepare instant fish soup

[0048] 1) Deodorization: wash the leftovers of dace with water, drain the water, mince, add 4 times the volume of water, heat to 100 ℃, keep for 15 minutes, pre-sterilize, cool to room temperature, add dace Meishan high active dry yeast with 2.5% weight of fish scraps was fermented at 35°C for 45 minutes to remove fishy smell;

[0049] 2) Boiling: Add 1500 parts of water, 10 parts of ginger, 300 parts of kudzu powder, and 60 parts of red bean to the obtained 500 parts of deodorized dace offal, heat at 100 °C for 1.5 h, and take the supernatant to obtain preliminary fish. Soup, the next step of enzymatic hydrolysis of dace offal soup dregs;

[0050] 3) Preparation of enzymatic hydrolysis solution: collect dace offal soup slag, add 2 times the volume of water, add compound protease with a weight of 0.2% of the weight of dace offal and flavor protease with a weight of 0.4% of the weight...

Embodiment 2

[0055]1) Deodorization: wash the leftovers of dace with water, drain the water, mince, add 3.5 times the volume of water, heat to 100 ℃, keep for 15 minutes, pre-sterilize, cool to room temperature, add dace Angel low-sugar active dry yeast with 4.0% weight of fish waste, fermented at 35°C for 30 minutes to remove fishy smell;

[0056] 2) Boiling: Add 1800 parts of water, 12 parts of ginger, 350 parts of kudzu powder, and 60 parts of red bean to the obtained 500 parts of dace offal after deodorization, heat at 100 ℃ for 2 hours, and take the supernatant to obtain a preliminary fish soup , carrying out the next step of enzymatic hydrolysis of dace offal soup dregs;

[0057] 3) Preparation of enzymatic hydrolysis solution: collect dace offal soup slag, add 2 times the volume of water, add papain with a weight of 0.4% of the weight of dace offal and Protease M "Amano" with a weight of 0.4% of the weight of dace offal "SD, hydrolyze dace offal soup dregs at 10℃ for 40 min to obta...

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Abstract

The invention discloses a method of preparing convenient fish soup from cirrhinus molitorella leftovers. According to the method, fish leftovers are used as main raw materials and the following steps are included: the raw materials are washed, smashed, sterilized and cooled to room temperature; the cooled materials are fermented to remove the fishy flavor; the fermented materials are cooked with a regular method; enzymatic hydrolysate of the cirrhinus molitorella leftovers is added to modulate the cooked materials; finally the modulated materials are vacuumized, sterilized with high pressure and tinned, and the preparation of the convenient fish soup is finished. According to the method, microzyme is applied to fermenting the soup to remove the fishy flavor and cirrhinus molitorella leftovers hydrolysate prepared from protease is added back into the fish soup, so that the obtained cirrhinus molitorella convenient soup has a fresh, sweet, delicious and smooth taste and is thick and mellow. The fish soup prepared through the method disclosed by the invention is rich in nutritional ingredients peptide, amino acid, and the like, wherein the content of aminoacid nitrogen can reach 0.2-0.5 g/L and the content of protein can reach 30-40 g/L, and keeps the original flavor of fish soup as well; the content of trimethylamine can be as low as 2.1 microgram/g and the fishy flavor of the soup is evidently lighter than that of the fish soup cooked with conventional regular methods.

Description

technical field [0001] The invention relates to a method for preparing convenient fish soup from dace leftovers. The fish soup is boiled by using the leftovers of dace carp, deodorized by microbial transformation, and formulated with enzymatic hydrolyzate of the leftovers of dace carp, so that the taste is fresh, sweet, fragrant and smooth. , a convenient fish soup with thick and rich soup. Background technique [0002] Dace is one of the main traditional breeding species in Guangdong, Guangxi, Hainan and Fujian, commonly known as one of the "Four Major Fishes in Guangdong". Canned dace is the iconic product of canned fish in Guangdong. Every year, canned dace enterprises in Guangdong will produce a large amount of leftovers such as fish heads and scales in the process of producing canned dace. If it is only processed into products such as feed and bone meal, the high-quality ingredients of the fish head cannot be fully utilized. [0003] Fish head is not only rich in nutr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/39A23L17/00A23L23/00
Inventor 汪薇赵文红白卫东王莉嫦任文彬邱丽梅刘佳
Owner ZHONGKAI UNIV OF AGRI & ENG
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