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Fish broth production technology of uniform filling and direct sterilization into soup

A production process and fish meat technology, which is applied in the field of fish broth production technology to achieve the effects of accurate measurement, avoiding losses due to excessive decomposition and shortening time.

Active Publication Date: 2019-11-05
王星
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is: no matter what kind of stirring and filling method is adopted, it is impossible to ensure that the whole tank of fish broth can complete the filling operation with uniform fish meat distribution, and the purpose is to provide a uniform filling method with even fish meat distribution And the fish broth production technology that directly sterilizes into soup

Method used

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  • Fish broth production technology of uniform filling and direct sterilization into soup

Examples

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Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1: Tilapia meat radish soup

[0044] The fresh and live tilapia is subjected to pretreatment, cleaning, meat cutting, cleaning and dehydration to obtain tilapia fish meat particles. Put 100 kilograms of tilapia fish meat particles into the blender, add 3% Chinese wolfberry, 5% corn kernels, 12% white radish and mix evenly with the fish meat according to the weight percentage of the fish meat. Add 0.1% edible gum by weight of fish sauce to fish sauce to obtain a colloidal material, which is composed of 0.05% xanthan gum + 0.05% linseed gum.

[0045] Observe the distribution of red wolfberry and yellow corn kernels, put the uniformly mixed colloidal material into the hopper of the sauce filling machine to produce products with a solid content of 15%, and set the volume of each bottle according to the volume of the packaging bottle used. The filling grams of the colloidal material, after setting, start the filling, so that the colloidal material is smoothly fil...

Embodiment 2

[0049] Embodiment 2: pure crucian carp broth production

[0050] After seven days of temporary breeding, 10,000 catties of fresh crucian carp that passed the sampling inspection during the period was sent to the primary processing workshop through channels, and after (1) slaughter, head removal, viscera removal, and gill removal, (2) meat harvesting, washing, dehydration, and fine filtration, the obtained 4,000 jin of crucian carp meat particles and 4,200 jin of leftovers are used to produce pure crucian carp broth with 4,000 jin of crucian carp meat particles.

[0051] The production of pure crucian carp broth with 20% fish meat content is exactly the pure crucian carp broth made from 20% pure crucian carp meat+80% soup liquid. Put 4,000 catties of crucian carp meat granules into a blender, add soup with 10%-35% weight of crucian carp meat granules, 0.1% xanthan gum, 0.1% carrageenan, 0.1% sodium alginate, 0.5-1.5% salt, sugar 0.2-2.5%, ginger juice 0.1-1.5%, onion juice 0.1-1...

Embodiment 3

[0062] Example 3: High Collagen Protein Soup

[0063] The difference between this example and Example 2 is that in this example, the high-collagen protein soup in Example 2 is separately filled into a product.

[0064] That is, the boiled high-collagen protein soup is separately filled into pop-top cans, and then sterilized to make a finished product. Because the high-collagen protein soup that has just been boiled out is directly filled in this embodiment, the sterilization time can be greatly shortened, and the high-collagen protein soup does not contain particles, so instant sterilization equipment is directly used for sterilization UHT sterilization can also achieve the effect of sterilization.

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Abstract

The invention discloses a process for producing fish soup capable of being uniformly filled and directly sterilized and formed. The problem that a whole pot of fish soup cannot be subjected to complete filling in uniform fish meat distribution regardless of stirring and mixing manners in the existing process is solved. The process disclosed by the invention comprises the following steps: 1, obtaining soup serving as a medium and granular pure fish meat; 2, mixing and filling the soup and solid or colloidal materials with granular pure fish meat in a packaging container according to a ratio; and 3, sterilizing and boiling to form the soup after mixing and filling. The process disclosed by the invention has the advantages that the filling uniformity can be effectively guaranteed, synchronous soup formation can be realized, excessive hydrolysis of protein is avoided, the nutritive value is improved, and the like.

Description

technical field [0001] The invention relates to a fish broth production process, in particular to a fish broth production process of uniform filling and direct sterilization into soup. Background technique [0002] In the application number ZL201110185609.7 "full nutrition and safety ready-to-eat ready-to-use fish broth production process" that has been applied for and obtained the invention patent authorization. In the process of transforming this patented technology into reality, we conducted technical exchanges with equipment manufacturers and conducted some experiments in sections, especially for the uniform filling of granular fish meat and other granular ingredients. In the test, it was found that using the original design process, no matter what kind of stirring filling method is used, it is impossible to ensure that the whole tank of fish broth can complete the filling operation with a uniform distribution of fish meat. This problem is even more serious when other g...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23L23/00
Inventor 王星
Owner 王星
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