Preparation method of instant fish bone dipping sauce

A fishbone and roasting technology is applied in the field of preparation of ready-to-eat fishbone dips, which can solve the problems of long softening time at high temperature, high fat content in the product, easy occurrence of oxidative rancidity, etc., so as to improve the softening efficiency, shorten the processing cycle, and shorten the softening time. Effect

Inactive Publication Date: 2017-07-14
华信食品(山东)集团有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the technical problems of the existing fishbone processing methods such as long softening time at high temperature, high fat content in the product due to frying, prone to oxidative rancidity, and intolerance to storage, and provides a non-fried, low-fat, non-easy Preparation method of ready-to-eat fish bone dip with oxidative rancidity and storage resistance

Method used

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  • Preparation method of instant fish bone dipping sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] In the present embodiment, the preparation method of instant fish bone dipping is as follows:

[0021] (1) Soften

[0022] Cut fresh or thawed central cod bones into 1.0cm long and 1.0cm wide blocks, and then wash off the residual blood, fascia, dirt, etc. on the fish bones to obtain pretreated cod bones; put the pretreated cod bones in Put it into 0.05% citric acid solution with a mass concentration of 0.8 times its mass, soften it at 115° C. for 30 minutes, put it in drinking water after removing it, rinse repeatedly to remove the fish meat attached to it, and obtain softened cod bone after draining;

[0023] (2) Cooking

[0024] Put the softened cod bone obtained in step (1) into the cooking liquid whose mass is 1.0 times the volume, keep the soup at 90°C for 35 minutes, and then collect the soup until dry to obtain the boiled cod bone; the cooking liquid is obtained by mass percentage Content (the same below) 2% white sugar, 2% cooking wine, 0.5% edible salt, 0.5%...

Embodiment 2

[0032] In the present embodiment, the preparation method of instant fish bone dipping is as follows:

[0033] (1) Soften

[0034] Cut the axial bone of fresh or thawed salmon into pieces with a length of 1.2cm and a width of 1.2cm, and then wash off the residual blood, fascia, dirt, etc. on the fish bones to obtain pretreated salmon bones; put the pretreated salmon bones into Put it into 0.1% acetic acid solution with a mass concentration of 1.0 times its mass, soften it at 118° C. for 22 minutes, put it in drinking water after removing it, rinse repeatedly to remove the attached fish flesh, and obtain softened salmon bone after draining;

[0035] (2) Cooking

[0036] Put the softened salmon bone obtained in the step (1) into a cooking liquid whose mass is 1.2 times the volume, keep the soup at 95°C for 30 minutes, and then collect the soup until dry to obtain the boiled salmon bone; the cooking liquid is made of 3% White sugar, 3% cooking wine, 0.8% edible salt, 0.8% vinega...

Embodiment 3

[0044] In the present embodiment, the preparation method of instant fish bone dipping is as follows:

[0045] (1) Soften

[0046] Cut fresh or thawed perch central axis bone into 1.5cm long and 1.5cm wide blocks, then wash off the residual blood, fascia, dirt, etc. on the fish bone to obtain pretreated cod bone; put the pretreated perch bone into Put it into a 0.2% citric acid solution with a mass concentration of 1.2 times its mass, soften it at 121°C for 15 minutes, put it in drinking water after pulling it out, rinse repeatedly to remove the fish meat attached to it, and obtain the softened perch bone after draining;

[0047] (2) Cooking

[0048] Put the softened perch bone obtained in the step (1) into a cooking solution whose mass is 1.5 times the volume, keep the soup at 98°C for 25 minutes, and then collect the soup until dry to obtain the cooked perch bone; the cooking solution is made of 4% White sugar, 4% cooking wine, 1.0% edible salt, 1.0% vinegar, 0.3% white pep...

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Abstract

The invention relates to a preparation method of an instant fish bone dipping sauce, and solves the problems that in the prior art, the high temperature softening time is long in the conventional fish bone processing method; the fat content of a oil-fried product is high; oxidation and rancidity happen easily, and the product is difficult to store. The preparation method comprises the following steps of softening, cooking, baking, roasting, and sugar pouring. The preparation method is used to prepare an instant fish bone dipping sauce.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method for instant fish bone dipping. Background technique [0002] During the processing and production of fish meat products, processing by-products accounting for about 40% to 50% of the weight of the raw fish will be produced, of which fish bones account for about 15% of the weight of the fish body. However, at present, fish bones in our country are usually processed into feed fish meal, and the added value of the product is extremely low. Therefore, how to effectively utilize fish bones has become an urgent problem to be solved by many fish product processing enterprises. [0003] Fish bones are rich in collagen (14.5%), calcium (20.78%) and phosphorus (10.09%), and the ratio of calcium to phosphorus is close to 2:1, which is easy to be absorbed and utilized by the human body. It is an excellent source of collagen and calcium. It is worthy of vigorous developme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L29/00A23L5/10
CPCA23V2002/00A23V2250/032A23V2300/24A23V2250/022
Inventor 刘海军周伟刘卫国浦静舒郭静陈海艳罗永亮陈大宫
Owner 华信食品(山东)集团有限公司
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