Mashed fish with flying fish roe and manufacturing method thereof

A production method, the technology of flying fish roe, which is applied in the field of food processing, can solve the problems of losing the freshness and taste of food, losing the taste of fish, and inconvenient eating, so as to achieve the effect of unique taste, improved taste and good freshness

Inactive Publication Date: 2017-01-04
SHANDONG HUIFA FOODS
View PDF1 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, although there are many types of fish paste, the current situation of this food is still made and sold, the main reason is mainly due to its own limitations, for example, fish meat has the characteristics of self-gelling, and long-term storage will lead to its own deterioration. Condensation, which loses the freshness and taste of the food; when the existing frozen

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A flying fish roe smoothie and a processing method thereof, which are made of the following raw materials in parts by weight: 65 parts of golden thread fish meat, 8 parts of flying fish roe, 5 parts of potato starch, 2 parts of wheat starch, 5 parts of onion, 4 parts of chopped shallot, 0.5 parts of minced ginger, 0.5 parts of mashed garlic, 1.2 parts of salt, 2.1 parts of sugar, 0.08 parts of phosphate, 0.2 parts of MSG, and 0.08 parts of white pepper.

[0024] The above-mentioned production method comprises the following steps:

[0025] (1) Pretreatment of raw materials: Wash the flying fish roe in parts by weight with tap water, remove impurities, completely disperse, and have no frozen blocks, drain the water, and set aside; wash the shallots, ginger and onions in parts by weight to remove dead leaves, Sediment and other impurities, dry the water, cut the shallots into chopped shallots with a width of 0.8-1.2mm, and use a conditioner to beat the onions and ginger in...

Embodiment 2

[0032] A flying fish roe smoothie and a processing method thereof, which are made of the following raw materials in parts by weight: 70 parts of golden thread fish meat, 10 parts of flying fish roe, 5 parts of potato starch, 7 parts of onion, 5 parts of chopped shallot, 1 part of minced ginger, and mashed garlic 1 part, 2 parts of ordinary starch, 1.3 parts of salt, 2.2 parts of sugar, 0.1 part of phosphate, 0.3 part of monosodium glutamate, 0.1 part of white pepper

[0033] The above-mentioned production method comprises the following steps:

[0034] (1) Pretreatment of raw materials: Wash the flying fish roe in parts by weight with tap water, remove impurities, completely disperse, and have no frozen blocks, drain the water, and set aside; wash the shallots, ginger and onions in parts by weight to remove dead leaves, Sediment and other impurities, dry the water, cut the shallots into chopped shallots with a width of 0.8-1.2mm, and use a conditioner to beat the onions and gin...

Embodiment 3

[0041] A flying fish roe smoothie and a processing method thereof, which are made of the following raw materials in parts by weight: 75 parts of golden thread fish meat, 12 parts of flying fish roe, 10 parts of starch, 10 parts of onion, 6 parts of chopped shallot, 1.5 parts of minced ginger, and 1.5 parts of mashed garlic 1.4 parts of salt, 2.3 parts of sugar, 0.12 parts of phosphate, 0.4 parts of monosodium glutamate, 0.12 parts of white pepper.

[0042] The above-mentioned production method comprises the following steps:

[0043] (1) Pretreatment of raw materials: Wash the flying fish roe in parts by weight with tap water, remove impurities, completely disperse, and have no frozen blocks, drain the water, and set aside; wash the shallots, ginger and onions in parts by weight to remove dead leaves, Sediment and other impurities, dry the water, cut the shallots into chopped shallots with a width of 0.8-1.2mm, and use a conditioner to beat the onions and ginger into mud, and s...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Widthaaaaaaaaaa
Login to view more

Abstract

The invention discloses a mashed fish with flying fish roe and a manufacturing method thereof. The mashed fish with flying fish roe is prepared from the following raw materials in parts by weight: 65-75 parts of red coat flesh, 8-12 parts of flying fish roe, 6-10 parts of starch, 5-10 parts of onion, 4-6 parts of mashed shallot, 0.5-1.5 parts of mashed ginger, 0.5-1.5 parts of mashed garlic, 1.2-1.4 parts of salt, 2.1-2.3 parts of sugar, 0.08-0.12 part of phosphate, 0.2-0.4 part of monosodium glutamate and 0.08-0.12 part of white pepper powder. The mashed fish with flying fish roe has the advantage of reasonable and abundant nutrient structure, is convenient for eating and simple for processing, and has better mouthfeel after being thawed.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a flying fish roe slippery and a preparation method thereof. Background technique [0002] Yu slip is a kind of fish food made by beating, seasoning, ripening and simply arranging fresh fish meat. With the continuous improvement of people's living standards, delicious and nutritious fish slip food is becoming more and more popular. favored by those. [0003] At present, although there are many types of fish paste, the current situation of this food is still made and sold. The main reason is mainly due to its own limitations. Condensation, which loses the freshness and taste of the food; when the existing frozen fish slip food is heated and thawed, it loses the unique taste of the fish slip, and the fish slip after freezing and thawing is prone to excessive condensation, resulting in inconvenient consumption; In order to meet the different needs of consumers, there are relatively ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L17/00A23L17/30A23L29/212
CPCA23V2002/00
Inventor 陈林林张玲刘安军
Owner SHANDONG HUIFA FOODS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap