Deep sea fish sauce and preparation technology thereof

A preparation process and technology of deep-sea fish, applied in the direction of food science, etc., to achieve the effect of improving diet structure, complete color, flavor and widening utilization channels

Inactive Publication Date: 2016-09-28
青岛福富通食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current utilization of deep-sea fish is mainly concentrated in sashimi, etc., and there are almost no products on the market that make deep-sea fish meat into fish sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] This embodiment proposes a fish sauce prepared from salmon as a raw material and a preparation process of the fish sauce.

[0020] The preparation technology of salmon fish sauce, comprises the steps,

[0021] 1. Raw material pretreatment: After thawing the frozen salmon, remove the head, viscera, bone spurs and skin, drain the surface water to obtain the fish meat, wash it and cut it into pieces.

[0022] 2. Cooking: Steam the cut fish pieces above at 95°C for 40 minutes until the fish pieces are fully cooked; the purpose of this step is to keep the fish flesh firm and delicious while removing the fishy smell.

[0023] 3. Dehydration: Dehydrate the above-mentioned cooked fish in a dehydrator; ensure that the excess water on the surface of the cooked fish is removed, so that the fish is delicious and the fish is more solid.

[0024] 4. Drying: Put the dehydrated fish in an AD dryer for roasting at 60°C for 1 hour, so that the fish is roasted until it is burnt yellow an...

Embodiment 2

[0040] This embodiment proposes a fish sauce using deep-sea cod and a preparation process of the fish sauce.

[0041] Including the following steps,

[0042] 1. Raw material pretreatment: After thawing the frozen deep-sea cod, remove the head, viscera, bone spurs and skin, drain the surface water to obtain the fish meat, wash it and cut it into pieces.

[0043] 2. Cooking: Cook the above cut fish pieces at 100°C for 30 minutes until the fish pieces are fully cooked; the purpose of this step is to keep the fish flesh firm and delicious while removing the fishy smell.

[0044] 3. Dehydration: dehydrate the above-mentioned cooked fish in a dehydrator; ensure that the steam water on the surface of the cooked fish is removed to ensure that the fish is more solid.

[0045] 4. Drying: Put the dehydrated fish in the AD dryer for roasting, so that the fish is roasted until it is burnt yellow and fragrant, which ensures the aroma of the canned fish.

[0046] 5. Frying: Pour peanut oil...

Embodiment 3

[0055] This embodiment proposes a fish sauce using deep-sea cod and a preparation process of the fish sauce.

[0056] Including the following steps,

[0057] 1. Raw material pretreatment: After thawing the frozen deep-sea cod, remove the head, viscera, bone spurs and skin, drain the surface water to obtain the fish meat, wash it and cut it into pieces.

[0058] 2. Cooking: Steam the cut fish pieces above at 98°C for 55 minutes until the fish pieces are fully cooked; the purpose of this step is to keep the fish flesh firm and delicious while removing the fishy smell.

[0059] 3. Dehydration: dehydrate the above-mentioned cooked fish in a dehydrator; ensure that the steam water on the surface of the cooked fish is removed to ensure that the fish is more solid.

[0060] 4. Drying: put the dehydrated fish in an AD dryer for roasting at 60°C for 1 hour, so that the fish is roasted until it is burnt yellow and fragrant, which ensures the aroma of the canned fish.

[0061] 5. Fryin...

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PUM

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Abstract

The invention provides a preparation technology of a deep sea fish sauce. The preparation technology comprises the following steps of pretreating raw materials; performing steaming: steaming the cut fish meat blocks under the temperature condition of 95-100 DEG C until the fish blocks are fully cooked; performing dehydration: performing dehydration on the steamed fish meat; performing drying: baking the fish meat after the dehydration until the baked fish meat is brown and fragrance is generated; performing deep-frying: pouring oil in a deep-frying machine, heating the oil to 160-180 DEG C, putting the dried fish meat into the deep-frying machine, and deep-frying the fish meat until the deep-fried fish meat is brown; performing seasoning and decocting so as to obtain a fish sauce; performing filling: performing quantitation on a fish sauce, and performing filling on the fish sauce after quantitation to glass bottles; performing sealing: performing vacuum sealing on the bottled fish sauce; and performing sterilization; loading the processed glass bottles with the fish sauce into boxes, enabling the fish sauce loaded in the boxes to be preserved under room temperature conditions, and guaranteeing that the storage environment is ventilated. According to the production technology disclosed by the invention, the technologies of performing dehydration, drying and deep-frying are performed on the cooked fish meat, so that the whole canned fish meat is guaranteed to be fresh, fragrant and refreshing. In addition, the invention further provides a deep sea fish sauce prepared by the preparation technology.

Description

technical field [0001] The invention relates to a fish sauce and a preparation technology thereof, in particular to a deep-sea fish sauce and a preparation technology thereof. Background technique [0002] Deep-sea fish, low-fat and high-protein green food, contains active ionic calcium, vitamin E, vitamin C and carotene, which can inhibit the activity of free radicals (free radicals will destroy basic genetic material and cell walls, leading to cancer and heart disease), deep sea Fish is rich in DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). Among them, DHA is known as "brain gold" and has a large amount of polyunsaturated fatty acids contained in deep-sea fish, while EPA is known as "vascular scavenger" and is rich in omega-3 fatty acids in fish. However, at present, the utilization of deep-sea fish mainly focuses on sashimi and the like, and there is hardly any product on the market that makes fish sauce from deep-sea fish. Contents of the invention [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/10A23L11/00A23L27/10A23L11/50
Inventor 薛宗杰
Owner 青岛福富通食品有限公司
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