Anglerfish fish liver paste and preparation method thereof

A technology for angler fish and cod liver paste is applied in the directions of medical raw materials derived from fish feed, functions of food ingredients, sensory diseases, etc. It can solve the problem of low utilization rate of nutritional value, reduce cholesterol content, promote growth and development, maintain health effects

Inactive Publication Date: 2017-08-04
青岛一鲁鲜食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, currently no products based on anglerfish fish liver paste are sold in the market, and the nutritional value utilization rate of general anglerfish food is not high

Method used

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  • Anglerfish fish liver paste and preparation method thereof
  • Anglerfish fish liver paste and preparation method thereof
  • Anglerfish fish liver paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1 proposes a kind of anglerfish cod liver sauce, and the preparation method of described monkfish cod liver sauce comprises the steps:

[0019] (1) Soak the anglerfish liver in salt water for 30 minutes, and then rinse it with water for 2 minutes.

[0020] (2) In boiling water with 50 parts by mass, add scallions with 5 parts by mass, ginger with 1 part by mass and cooking wine with 5 parts by mass and cook for 1 min, then put 50 parts by mass A portion of anglerfish liver was added to the boiling water and boiled for 3 minutes, and then the cooked anglerfish liver was taken out.

[0021] (3) The cooked anglerfish liver was soaked in water at a temperature of 5° C. for 1 minute, then put into a chopping machine and chopped for 3 minutes to obtain minced anglerfish liver. Wherein, the power of the chopping machine is 1500r / min.

[0022] (4) First add 8 parts by mass of oil and 1 part by mass of chili oil to the pot and heat it to 100°C, then put 1 part by ma...

Embodiment 2

[0028] Embodiment 2 proposes a kind of anglerfish cod liver sauce, and the preparation method of described monkfish cod liver sauce comprises the steps:

[0029] (1) Soak the anglerfish liver in salt water for 40 minutes, and then rinse it with water for 1 minute.

[0030] (2) Add 1 part of green onion, 5 parts of ginger and 1 part of cooking wine to 70 parts by mass of boiling water and cook for 2 minutes, then 30 parts by mass A portion of anglerfish liver was added to the boiling water and boiled for 5 minutes, and then the cooked anglerfish liver was taken out.

[0031] (3) The cooked anglerfish liver was soaked in water at a temperature of 0° C. for 3 minutes and then chopped in a chopping machine for 2 minutes to obtain minced anglerfish liver. Wherein, the power of the chopping machine is 2500r / min.

[0032] (4) First add 3 parts by mass of oil and 5 parts by mass of chili oil to the pot and heat it to 80°C, then put in 5 parts by mass of shallots and 1 part by mass ...

Embodiment 3

[0038] Embodiment 3 proposes a kind of anglerfish cod liver sauce, and the preparation method of described monkfish cod liver sauce comprises the steps:

[0039] (1) The anglerfish liver was soaked in salt water for 35 minutes, and then rinsed with water for 1.5 minutes.

[0040] (2) in the boiling water that is 60 parts by mass, add the green onion that is 3 parts by mass, the ginger that is 3 parts by mass and the cooking wine that is 3 parts by mass and cook for 1.5min, then the 40 portions of anglerfish livers were added into the boiling water and boiled for 4 minutes, and then the cooked anglerfish livers were taken out.

[0041](3) The cooked anglerfish liver was soaked in water at a temperature of 3° C. for 2 minutes and then chopped in a chopping machine for 2.5 minutes to obtain minced anglerfish liver. Wherein, the power of the chopping machine is 2000r / min.

[0042] (4) First add 5 parts by mass of oil and 3 parts by mass of chili oil to the pot and heat it to 90°...

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PUM

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Abstract

The invention relates to a method for preparing anglerfish fish liver paste. The method comprises the following steps: adding green onion, ginger and cooking wine into boiling water for cooking for 1-2 minutes, cooking anglerfish fish liver for 3-5 minutes, and taking out the cooked anglerfish fish liver; soaking the cooked anglerfish fish liver into water at the temperature of 0-5 DEG C, and chopping the fish liver in a chopper mixer for 2-3 minutes so as to obtain minced anglerfish fish liver; and frying the minced anglerfish fish liver, thereby obtaining the anglerfish fish liver paste. The anglerfish fish liver paste prepared by the method disclosed by the invention contains rich proteins, vitamins, trace elements, cholesterol and other nutrient substances and has certain benefits for promoting growth and development of children and maintaining body health of adults. Meanwhile, the anglerfish fish liver paste has effects for controlling some diseases such as xerosis corneae, nyctalopia, keratitis and other eye diseases caused by deficiency of vitamin A. In addition, the anglerfish fish liver paste prepared by the method is low in cholesterol content and suitable for different people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an anglerfish cod liver sauce and a preparation method thereof. Background technique [0002] In modern life, people spend more and more time using electronic products such as mobile phones, computers, and TVs. The time spent on eyes has increased significantly compared with the past, and outdoor activities have decreased significantly. This has led to more and more eye diseases in adults, such as dry eyes, decreased vision, It is easy to have visual fatigue, etc., and the incidence of myopia in children is also increasing. Fish liver, like other animal livers, contains high fat-soluble vitamins such as vitamin A and vitamin D, as well as micronutrients such as iron and zinc that Chinese residents are likely to lack. Regular consumption can improve eyesight and prevent malnutrition caused by iron deficiency or zinc deficiency in Chinese residents, especially ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/00A23L33/00A61K35/60A61P27/02
CPCA23V2002/00A61K35/60A23V2200/30
Inventor 张恕玉
Owner 青岛一鲁鲜食品有限公司
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