Gel type fish soup product and production process thereof

Abstract

The invention relates to a gel type fish soup product and a production process thereof, belonging to the technical field of aquatic product processing. The production process comprises the following steps: marinading a fish body in a marinading material and draining water, coating the surface of the fish body with starch by patting, frying the coated fish body, placing the fried fish body, ginger and shallot in hot stilled water for stewing; stewing cleaned fish scale at high pressure to obtain fish scale glue solution; and finally adding the fish scale glue solution in the stewed fish soup, heating the mixture, and uniformly mixing the fish scale glue solution and the fish soup, and cooling the mixture to form the final product. In the invention, collagen in fish meat, fish skin, swim bladders and the fish scale are sufficiently utilized, so that the product is in a solid gel state, and characteristics of original shape, original soup and original taste of traditional fish soup are retained. The gel type fish product can be preserved at 0-4 DEG C, and can be eaten quickly and conveniently at any time. Complete fish soup can be obtained when the gel type fish soup product is heated, and the gel type fish soup product can be directly eaten as a fish gel. The product contains complete amino acids and abundant nutrients, is strong white in color, and is delicious and smooth in taste without greasy taste. When the gel type fish soup product is heated, the obtained fish soup is mellow and delicious in taste.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing. Background technique [0002] With vast inland waters, dense lakes and rivers, and rich aquatic resources, China is the world's largest fishery country. At present, there are more than 50 main economic fish species, among which the four major carp (green, grass, silver carp and bighead carp), carp and crucian carp are the most important aquatic species in my country, and their breeding volume accounts for 70% of the total freshwater aquaculture production in my country above. Because the ratio of amino acids contained in fish protein is close to that of human muscle, and the absorption and utilization rate is high, aquatic products have become an important source of protein, accounting for about 30% of the national animal protein supply. At present, the utilization of fish in my country is mainly fresh food, supplemented by primary processing, of which fresh food is mainly bra...

AI Technical Summary

Problems solved by technology

Although this method uses pure fish meat to cook to solve the problem that fish bones and fish bones bring safety hazards to the eaters when eating fish soup, it also destroys the shape of the whole fish or fish pieces in traditional fish soup, and the fish meat is in the process of boiling. It may have been partially boiled, and then the high-pressure method is used for secondary sterilization. The fish will be completely mushy and have a cooking smell, which greatly affects the appearance and taste of the product.

On the other hand, in the traditional fish soup cooking process, the fish needs to be deep-fried first, and then boiled in boiling water, so that the boiled fish soup will be milky white, delicate, mellow and delicious. Obviously, the fish soup produced by this method cannot be compared with it. invincible

To sum up, although there are many types of fish soup products on the market, none of them can approach traditional fish soup. Therefore, how to use new technologies to produce authentic, convenient and quick fish soup is imminent

Images