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Laver and squid milt and processing method thereof

A production method and technology of fish essence, applied in food science and other fields, can solve problems such as restricting the consumption of people, high cholesterol content, long-term consumption and other problems

Inactive Publication Date: 2017-01-04
宁波飞润海洋生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although squid protamine and fish roe are high in nutrition, because of their high cholesterol content, they limit the number of people who eat them; and long-term consumption has problems such as impact, which is exactly what the present invention will solve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: seaweed soybean squid fish roe and preparation method thereof

[0014] The seasoning powder formula of seaweed soybean squid fish roe (squid fish fish flavor base weight): salt 1, monosodium glutamate 1, ginger powder, shallot powder, onion powder, pepper powder, chili powder, pepper powder, star anise powder , 0.5 parts each of fennel powder, cinnamon powder, and cumin powder, cooking wine 2, sucrose 10, taurine (based on the wet weight of fish roe, 1%), and an appropriate amount of potassium sorbate.

[0015] The method for producing seaweed soybean squid milt roe described in the embodiments of the present invention mainly comprises the following steps:

[0016] (1) Squid essence (roe) raw material cleaning and impurity removal: select fresh or thawed squid essence (roe) as 100 parts by weight of raw material, and clean and remove blood clots, impurities, residual film and black adhering to the surface. line, spare.

[0017] (2) Fish essence fish roe ...

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PUM

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Abstract

The invention discloses laver and squid milt and a processing method thereof. A processing technology of the laver and squid milt comprises steps as follows: milt is cleaned and subjected to impurity removal and pickled in seasoning powder for 4-8 hours for fishiness removal and seasoning, the pickled milt is evenly mixed with cleaned, dried and smashed high-quality laver, the mixture is steamed, cooled, sliced, dried, subjected to vacuum package and boxed, and a final product of the laver and squid milt is obtained. The laver and squid milt retains nutritional values of the laver and has the squid flavor, the squid milt and laver food variety is expanded, and the processing method is simple.

Description

technical field [0001] The invention belongs to the technical field of seafood leisure food processing, and in particular relates to a seaweed squid roe food and a preparation method thereof. Background technique [0002] Protamine and fish roe are rich in nutrients, and the average content of phosphate has reached more than 46%, which is a good tonic for human brain and bone marrow. Vitamin A, B, and D are also rich in fish roe, and vitamin A can prevent eye diseases, vitamin B can prevent beriberi and dysplasia, and vitamin D can prevent rickets. Fish eggs are also rich in protein, calcium, phosphorus, iron and other minerals, as well as a large amount of nutrients such as cephalin. These nutrients are extremely important for the human body, especially for the growth and development of children. [0003] Protamine can promote cell development and reproduction, inhibit the growth and reproduction of spoilage bacteria in various foods, lower blood pressure, help breathing,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/17A23L17/30
Inventor 张林楠周湘池桑卫国葛晓鸣
Owner 宁波飞润海洋生物科技股份有限公司