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High-calcium nutrient dried fish floss and preparation method thereof

A technology for nutritious fish floss and nutritious fish is applied in the field of high-calcium nutritional fish floss and its preparation, which can solve the problems of low calcium content and incomplete removal of peculiar smell, and achieves high calcium content, green health and novelty, and is beneficial to health care effect

Inactive Publication Date: 2015-09-02
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a high-calcium nutritious fish floss with rich nutrition, good taste and high calcium content in order to solve the defects of incomplete removal of fishy smell and low calcium content in the existing fish floss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The raw materials are calculated in parts by weight: 225 parts of mackerel, 50 parts of bone meal, 10 parts of shrimp skin powder, 3 parts of olive oil, 4 parts of peanut oil, 5 parts of seasoning, 20 parts of black bean powder, 10 parts of rock sugar, 25 parts of seaweed powder, lemon 2 parts, 5 parts additives, 5 parts white ant powder.

[0031] Each component of the seasoning is calculated as: 6 parts of brown sugar, 1 part of refined salt, 5 parts of onion and ginger juice, 1.5 parts of white wine, 5 parts of egg white, 1 part of five-spice powder, 2 parts of edible vinegar. parts, 1.5 parts of sorbitol, 2 parts of white button, 2 parts of fragrant sand, 2 parts of Amomum, and 3 parts of dried tangerine peel.

[0032] The additives are ethyl maltol, β-carotene and glucolactone, and the mass ratio of the three is 5:2:3.

[0033] A preparation method of high calcium nutrition fish floss, the preparation method comprises the steps:

[0034] a) Pretreatment of raw mat...

Embodiment 2

[0039] The raw materials are calculated in parts by weight: 300 parts of red snapper, 65 parts of bone meal, 20 parts of shrimp skin powder, 4 parts of olive oil, 5 parts of peanut oil, 10 parts of seasoning, 25 parts of black bean powder, 15 parts of rock sugar, 30 parts of seaweed powder , 4 parts of lemon, 7 parts of additives, 8 parts of white ant powder.

[0040]The components of the seasoning are respectively 7 parts of brown sugar, 1.5 parts of refined salt, 5.5 parts of onion and ginger juice, 2 parts of white wine, 6 parts of egg white, 1.25 parts of five-spice powder, 2.5 parts of edible vinegar, according to the weight of 100 parts of fish meat. parts, 2 parts of sorbitol, 2.5 parts of white button, 2.5 parts of fragrant sand, 2.5 parts of Amomum, and 4 parts of dried tangerine peel.

[0041] The additives are ethyl maltol, β-carotene and glucolactone, and the mass ratio of the three is 5:2:3.

[0042] A preparation method of high calcium nutrition fish floss, the ...

Embodiment 3

[0048] The raw materials are calculated in parts by weight: 345 parts of herring, 75 parts of bone meal, 25 parts of shrimp skin powder, 5 parts of olive oil, 7 parts of peanut oil, 15 parts of seasoning, 35 parts of black bean powder, 20 parts of rock sugar, 45 parts of seaweed powder, lemon 5 parts, 9 parts additives, 10 parts white ant powder.

[0049] The components of the seasoning are respectively: 8 parts of brown sugar, 2 parts of refined salt, 6 parts of onion and ginger juice, 2.5 parts of white wine, 7 parts of egg white, 1.5 parts of five-spice powder, 3 parts of edible vinegar. parts, 2.5 parts of sorbitol, 3 parts of white button, 3 parts of fragrant sand, 3 parts of Amomum, and 5 parts of dried tangerine peel.

[0050] The additives are ethyl maltol, β-carotene and glucolactone, and the mass ratio of the three is 5:2:3.

[0051] A preparation method of high calcium nutrition fish floss, the preparation method comprises the steps:

[0052] a) Raw material pretr...

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Abstract

The invention relates to high-calcium nutrient dried fish floss which is prepared from the following components in parts by weight: fish, bone meal, dried small shrimp powder, olive oil, peanut oil, seasoners, black soybean powder, rock candy, seaweed powder, lemons, an additive and white ant powder; and the preparation method comprises the following steps: pretreating the raw materials; seasoning; baking; stewing; squeezing; roasting and rubbing; and packaging. The preparation method is easy and practical to operate; the high-calcium nutrient dried fish floss is good in color, aroma and taste, suitable for industrialized production and application, green, healthy, novel and convenient to eat, conforms to the requirements of all consumers, and is abundant in nutrient, free of a soybean odor, high in calcium content, delicious in taste, good in mouthfeel, convenient to eat and fast to digest and absorb; and the added algae components are relatively beneficial to health care and conform to the healthy consumption concept.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and relates to a high-calcium nutritional fish floss with rich nutrition, good taste and high calcium content and a preparation method thereof. Background technique [0002] Aquatic food is rich in nutrients, delicious in taste, low in fat and high in protein, and has the characteristics of good nutritional balance, and is deeply loved by people. Fish is an intellectual food. Eating fish has a great effect on children's intellectual development, young and middle-aged people to relieve stress and refresh their minds, and the health and longevity of the elderly. It has become a consensus among people to eat more fish and less meat. [0003] Fish floss is a new fish product that has emerged on the market in recent years. It effectively overcomes the problems of stubborn fish smell and difficulty in shaving thorns, and is favored by consumers. However, the content of calcium in fis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/312A23L1/337A23L1/29A23L17/00A23L13/20A23L17/60A23L33/00
CPCY02A40/90
Inventor 夏松养
Owner ZHEJIANG OCEAN UNIV
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