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Processing method of olive surimi

A processing method and technology of olive fish, which are applied in the field of food processing, can solve the problems of difficulty in satisfying the taste and nutritional needs of eaters, single taste, and low vitamin content, and achieve the effect of rich content, good taste, and increased umami taste

Inactive Publication Date: 2017-08-18
浦北县龙腾食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fish sauce is very popular as a kind of table food. The sauces currently on the market are mostly made of dried chili powder, yellow sauce, bean paste, and sweet noodle sauce. They contain more starch, oil and other ingredients, and the vitamin content Low, these meat sauces are mainly spicy and have a single taste, which is difficult to meet the taste and nutritional needs of the eaters

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A processing method for olive fish meat paste, comprising the following steps:

[0027] (1) Wash and remove the core of the olives, soak them in salt water for 40 minutes, take them out and chop them up, and set aside.

[0028] (2) Fish meat pretreatment:

[0029] A. After the fish is killed, the scales are removed and the knife is cut from the back, the internal organs are washed with running water, cut with a knife, and the fish is evenly spread with salt and liqueur, and marinated for 20 minutes;

[0030] B. Grill the fish on the grill, bake it to 4 maturity within 8 minutes, and then brush a layer of sunflower oil on the fish; brush another layer of sunflower oil on the fish when it is baked to 7 maturity;

[0031] C. Put the fish meat processed in step B into a meat grinder, grind it into meat paste, and set aside;

[0032] (3) Put Houttuynia cordata, cumin, star anise, cinnamon bark, bay leaves, and perilla into an appropriate amount of white wine and boil for 2...

Embodiment 2

[0037] A processing method for olive fish meat paste, comprising the following steps:

[0038] (1) Wash and depit the olives, soak them in salt water for 60 minutes, take them out and chop them up, and set aside.

[0039] (2) Fish meat pretreatment:

[0040] A. After the fish is killed, the scales are removed and the knife is cut from the back, the internal organs are washed with running water, cut with a knife, and the fish is evenly spread with salt and liqueur, and marinated for 20 minutes;

[0041] B. Grill the fish on the grill, bake it to 5 maturity within 5 minutes, and then brush a layer of sunflower oil on the fish; brush another layer of sunflower oil on the fish when it is baked to 7 maturity;

[0042] C. Put the fish meat processed in step B into a meat grinder, grind it into meat paste, and set aside;

[0043] (3) Put Houttuynia cordata, fennel, star anise, cinnamon bark, bay leaves, and perilla into an appropriate amount of white wine and boil for 15 minutes, f...

Embodiment 3

[0049] A processing method for olive fish meat paste, comprising the following steps:

[0050] (1) Wash and remove the core of the olives, soak them in salt water for 45 minutes, take them out and chop them, and set aside.

[0051] (2) Fish meat pretreatment:

[0052] A. After the fish is killed, remove the scales and open the knife from the back, remove the internal organs and wash them with running water, cut them with a knife, spread the fish body with salt and liqueur, and marinate for 20 minutes;

[0053] B. Grill the fish on the grill, bake it to 4 maturity within 7 minutes, and then brush a layer of sunflower oil on the fish; brush another layer of sunflower oil on the fish when it is baked to 7 maturity;

[0054] C. Put the fish meat processed in step B into a meat grinder, grind it into meat paste, and set aside;

[0055] (3) put Houttuynia cordata, fennel, star anise, cinnamon bark, bay leaves, and perilla into an appropriate amount of white wine and boil for 20 mi...

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Abstract

The invention discloses a processing method of olive surimi. The processing method comprises the following steps of removing cores from olives, performing soaking, and performing chopping; then pretreating fish; extracting essence ingredients from heartleaf houttuynia herbs, fennel fruits, star aniseeds, cinnamon bark, bay leaves, purple perilla, tomato juice, lemons, onions, garlic and ginger slices, and then thoroughly mixing the extracted essence ingredients with the treated olives and fish meat at high-temperature high-pressure environment so as to obtain a mixture; and finally performing fermentation, performing bottling, and performing sterilization. The olive surimi prepared by the method disclosed by the invention is rich in nutrition, rich in various ingredients including proteins, carbohydrate, fat, vitamin C, calcium, phosphorus, iron and the like needed by human bodies, good in mouth feel and fresh and delicious in flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a processing method of olive fish meat paste. Background technique [0002] Olives are rich in nutrients, and the pulp contains protein, carbohydrates, fat, vitamin C, calcium, phosphorus, iron and other minerals. The content of vitamin C is 10 times that of apples, 5 times that of pears and peaches, and the calcium content is also very high. , and easily absorbed by the body, especially suitable for women and children. In winter and spring, chewing two or three fresh olives a day can prevent upper respiratory tract infection, so the folks have the reputation of "winter and spring olives match ginseng". [0003] Fish sauce is very popular as a kind of table food. The sauces currently on the market are mostly made of dried chili powder, yellow sauce, bean paste, and sweet noodle sauce. They contain more starch, oil and other ingredients, and the vitamin content Low, thes...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L19/00A23L17/10A23L27/10
CPCA23V2002/00A23V2250/21
Inventor 高金彰冯艳
Owner 浦北县龙腾食品有限公司
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