A kind of preparation method of fish and scallops

A production method and fish meat technology, applied in food science and other directions, can solve the problems of inability to achieve year-round supply, limited output of scallops, and serious seasonal effects, and achieve the effects of being beneficial to human health, delicious in taste, and rich in nutrition.

Inactive Publication Date: 2020-02-07
吴向东
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] However, the production of this kind of natural shellfish is limited, and it is seriously affected by the seasons, so it cannot be supplied all year round, and there are also problems such as large price fluctuations

Method used

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  • A kind of preparation method of fish and scallops

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preparation example Construction

[0036] In the above preparation method, cod meat is used to replace the shellfish meat in natural macadamia shellfish, because the cod meat has less fat content, relatively long fiber, and white fish quality; the cod fish fillets are dehydrated after salinization, and the fish quality becomes fibrous, It is closer to the taste of shellfish. By placing the cod fillets along the fish fiber, on the one hand, it is convenient to freeze and form, and on the other hand, it tastes like natural shellfish. The binder used in the whole production All are fish skin glue, without any harmful substances to the human body, and rich in nutrition, which can make up for the market gap when natural Hawaiian shellfish cannot be supplied, and the cost is low.

[0037] In this embodiment, the amount of edible salt in step 3) is 8-15% of the weight of the fish fillets, preferably 12% of the weight of the fish fillets, which is more economical from the perspective of cost, and the salting time is mod...

Embodiment 1

[0050] A method for making fish shellfish, which mainly includes four process steps: 1. Hawaiian shells are graded and cleaned for use; 2. Fish skin glue is made for use; 3. Fish shellfish pillars are made; Quick-frozen packaging.

[0051] 1. Hawaiian shell selection-polishing-sorting-cleaning-drying

[0052] 1. Selection: remove broken shells;

[0053] 2. Grinding: remove the coral and attached oyster shells on the shells;

[0054] 3. Grading: Divide the shells into three specifications, 9-11CM in diameter, 11-13CM in diameter, and three specifications above 13CM in diameter. 2. Preparation of fish skin glue: descale the fish skin, remove fat - soak in lye - neutralize with hydrochloric acid - wash - boil the glue - filter

[0055] 1. Preparation of lye: Soak descaled fish skin of equal weight in 2.5% NaOH (analytical pure) solution for 30 minutes;

[0056] 2. Hydrochloric acid neutralization: use 0.5% HCL of the same weight (alkali) to neutralize the lye soaked in fish ...

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Abstract

The invention provides a making method of fish scallops. The method mainly includes the four steps that firstly, scallop shells are cleaned in a classified mode for use; secondly, fishskin gelatin is made for use; thirdly, fish scallop columns are made; fourthly, the fish scallop columns and the scallop shells are bonded, quick-frozen and packaged. The fish scallops made through the method have the taste and vision effects of natural scallops, are more beneficial to the human health due to abundant nutrients, can fill up the market blank occurring when natural fish scallops are in shortage, and are low in price.

Description

technical field [0001] The invention relates to the field of food, and in particular provides a method for preparing fish shellfish. Background technique [0002] At present, there is a serious shortage of domestic raw materials for half-shell shellfish products. Hawaiian shellfish are mainly sold as live products. The main raw materials of frozen half-shell shellfish are imported from Japan. Expensive and other issues. The main eating method of this kind of Hawaiian shellfish is steaming after thawing or grilling and pouring sauce. It is delicious and deeply loved by the public. [0003] However, the production of this kind of natural shellfish is limited, and it is seriously affected by the seasons, so it cannot be supplied all year round, and there are also problems such as large price fluctuations. [0004] Therefore, research and develop a kind of food with the same mouthfeel of natural Hawaiian shellfish, to satisfy the demand of the masses, become the problem demand...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/10A23L17/40
Inventor 吴向东宋振广
Owner 吴向东
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