Processing method for fish scale aspic

A processing method, fish scale freezing technology, applied in the field of food processing, can solve the problems of high cost of enzyme preparation, general cleaning effect, protein damage, etc., and achieve the effect of high production efficiency, fresh and beautiful appearance, and delicious taste

Inactive Publication Date: 2017-01-04
河南黄河金实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to reduce the difficulty of cleaning fish scales and meet the cleaning standards, the existing processing methods of frozen fish scales usually use strong acid, strong alkali, or enzyme preparations to treat fish scales, but the treatment of fish scales with strong acids and strong alkalis not only destroy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A processing method of fish scale jelly, comprising the following steps:

[0031] (1) Take fresh fish scales, add salt to mix, the mass ratio of fish scales to salt is 20:1, stir with a mixer for 10 minutes;

[0032] (2) Put the fish scales treated with salt in step (1) into an automatic cleaning machine for cleaning, then put them into an automatic ultrasonic cleaning machine for further cleaning under the condition of a frequency of 40 KHz for 50 minutes; Impurities are table salt;

[0033] (3) Marinate the fish scales cleaned in step (2) with white vinegar and cooking wine for 10 minutes; the mass ratio of fish scales to white vinegar is 50:4, and the mass ratio of fish scales to cooking wine is 50:6.

[0034] (4) Put the fish scales marinated in step (3) directly into the pot and add water, the mass ratio of the fish scales to water is 3:1, then heat to boiling, after boiling, simmer for 1.5 hours, until The fish scales become fully and completely, and the fish sc...

Embodiment 2

[0039] A processing method of fish scale jelly, comprising the following steps:

[0040] (1) Take fresh fish scales, add salt to mix, the mass ratio of fish scales to salt is 20:2, stir with a mixer for 15 minutes;

[0041] (2) Put the fish scales treated with salt in step (1) into an automatic cleaning machine for cleaning, then put them into an automatic ultrasonic cleaning machine and perform further cleaning by ultrasonication for 40 minutes at a frequency of 40KHz;

[0042] (3) Marinate the fish scales cleaned in step (2) with white vinegar and cooking wine for 20 minutes; the mass ratio of fish scales to white vinegar is 10:1, and the mass ratio of fish scales to cooking wine is 10:1;

[0043] (4) Put the fish scales marinated in step (3) directly into the pot and add water, the mass ratio of the fish scales to water is 4:1, then heat to boiling, after boiling, boil with a slow fire for 2.5 hours until The fish scale becomes fully bent, and the fish scale becomes brittl...

Embodiment 3

[0048] A processing method of fish scale jelly, comprising the following steps:

[0049] (1) Take fresh fish scales, add salt to mix, the mass ratio of fish scales to salt is 20:1.5, stir with a mixer for 12 minutes;

[0050](2) Put the fish scales treated with salt in step (1) into an automatic cleaning machine for cleaning, then put them into an automatic ultrasonic cleaning machine and perform further cleaning by ultrasonication for 45 minutes at a frequency of 40KHz;

[0051] (3) Marinate the fish scales cleaned in step (2) with white vinegar and cooking wine for 12 minutes; the mass ratio of fish scales to white vinegar is 50:4.5, and the mass ratio of fish scales to cooking wine is 50:5.5.

[0052] (4) Put the fish scales marinated in step (3) directly into the pot and add water, the mass ratio of the fish scales to water is 3.5:1, then heat to boiling, after boiling, simmer for 2 hours until The fish scales become fully and completely, and the fish scales become brittl...

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PUM

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Abstract

The invention discloses a processing method for fish scale aspic, the processing method includes the following steps: firstly mixing and stirring new fish scales with salt, cleaning the new fish scales orderly by the automatic cleaning machine, the ultrasonic automatic cleaning machine, marinating with white vinegar and cooking wine, decocting until the new fish scales are adequately curved and embrittled after boiling in the wok with seethed water, filtering with a nylon gauze ; secondly tiling the decocted fresh roe on the bottom part of a packing box of fish scale aspic, bottling the decocted fish scale aspic in the packing box at 0-4oC for adequate congelation or bottling the evenly mixed decocted fish scale aspic,the lemon juice and cooked corn kernels at 0-4oC for adequate congelation, preserving the fish scale aspic at 0-4oC.The method has the advantages of none-strong acid,strong base and enzyme preparation in the preparation process, and the preferable cleaning method and cleaning effect ,and no damages to the fish scale aspic and simple operation. Industrial production can be realized, different flavours of the fish scale aspic as sweet and salty can be attainable and an appearance is fresh and beautiful.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of fish scale jelly. Background technique [0002] Fish scale is a special health food, which contains more lecithin, which can enhance the memory of human brain and delay cell aging. Fish scales are rich in protein, fat and multivitamins, as well as iron, zinc, calcium and a variety of micronutrients necessary for the human body. Among them, the content of calcium and phosphorus is very high, which can prevent rickets in children and osteoporosis and fractures in middle-aged and elderly people. . Fish scales also contain a variety of unsaturated fatty acids, which can speed up the transfer and emulsify fat in the form of binding protein in the blood, reduce the deposition of cholesterol on the blood vessel wall, and have multiple functions such as preventing arteriosclerosis, hypertension and heart disease. In addition, the large amount ...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L17/30A23L33/00
CPCA23V2002/00A23V2200/30A23V2300/48
Inventor 崔国明胡亚东
Owner 河南黄河金实业有限公司
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