Preparation method of sauced and stewed fish product

A technology of fish products and stewed sauce, which is applied in the fields of chemical preservation of meat/fish, food science, climate change adaptation, etc., can solve the problems of waste of freshwater fish resources, poor treatment of earthy smell, complicated processing technology, etc., and achieve improvement Fish intestinal tract, inhibition of microbial growth, good meat quality

Inactive Publication Date: 2017-11-07
安庆雨杏食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the development of the economy, my country's aquaculture industry has also developed rapidly. my country's aquatic products are mainly fish, which have balanced nutrition, and the health effects of protein and fat are prominent. However, most of the fish are sold fresh. If the treatment is not good or the processing technology is too complicated, it will lead to a certain waste of freshwater fish resources. Fish processed products need to rely on more additives to improve the color and taste. Long-term consumption will not only have no nutrition, but may also cause some side effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of stewed fish product with sauce that the present invention proposes, comprises the steps:

[0017] S1, put the live fish into the pool to feed Chinese herbal medicine;

[0018] S2. Mix gelatin and calcium carbonate evenly, add guar collagen powder, sodium hydroxide, and water to stir, heat up and stir until the gelatin is completely dissolved, add ethylene maleic anhydride copolymer, adjust the temperature, stir, concentrate, drop to room temperature, and then Add rapeseed oil and stir evenly to obtain rapeseed oil pretreated gelatin;

[0019] S3. Dissect the fish fed with Chinese herbal medicine obtained in S1, wash, dry, add Cyperus cyperi, black medicine, licorice, pepper, cardamom, pepper, galangal, rock sugar, rice wine, soy sauce, salt, sodium succinate, and water to mix Evenly, cook for 2-4 hours, filter, evenly brush the surface with rapeseed oil pretreated gelatin, vacuum pack, and sterilize at high temperature and high pressure ...

Embodiment 2

[0021] A kind of preparation method of stewed fish product with sauce that the present invention proposes, comprises the steps:

[0022] S1, put the live fish into the pond and feed with Chinese herbal medicine for 3 days;

[0023] S2. Mix the gelatin and calcium carbonate evenly, add guar collagen powder, sodium hydroxide, and water, mix and stir for 70 minutes, raise the temperature to 64°C and stir until the gelatin is completely dissolved, the stirring speed is 1150r / min, add ethylene maleic anhydride copolymer, Adjust the temperature to 42°C, stir for 90 minutes, concentrate, cool down to room temperature, then add rapeseed oil and stir evenly to obtain rapeseed oil pretreated gelatin;

[0024] S3. Dissect the fish fed with Chinese herbal medicine obtained in S1, wash, and dry until the water content is 6.5wt%. , sodium succinate, and water were evenly mixed, boiled for 2.5 hours, filtered, evenly coated with rapeseed oil pretreated gelatin on the surface, vacuum-packed,...

Embodiment 3

[0026] A kind of preparation method of stewed fish product with sauce that the present invention proposes, comprises the steps:

[0027] S1, put live fish into the pond and feed Chinese herbal medicine for 3 days, wherein the raw materials of Chinese herbal medicine include by weight: 5 parts of bezoar, 5 parts of Smilax, 1 part of bergamot, 19 parts of licorice, 1 part of angelica, 6 parts of Cyperus, 6 1 part aloe vera, 4 parts dried ginger, 3 parts hawthorn, 4 parts Ophiopogon japonicus, 5 parts nutmeg, 5 parts amomum;

[0028] S2. Mix 20 parts of gelatin and 4 parts of calcium carbonate in parts by weight evenly, add 10 parts of guar collagen powder, 2 parts of sodium hydroxide, and 300 parts of water and mix and stir for 100 minutes. Heat up to 60°C and stir until the gelatin is completely dissolved. 1200r / min, add 1 part of ethylene maleic anhydride copolymer, adjust the temperature to 50°C, stir for 50 minutes, concentrate, lower to room temperature, then add 30 parts o...

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PUM

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Abstract

The invention discloses a preparation method of a sauced and stewed fish product. The preparation method comprises the following steps: feeding live fish with Chinese herbs in a water pool; uniformly mixing gelatin and calcium carbonate, adding guar gum raw powder, sodium hydroxide and water, stirring while heating until the gelatin is completely dissolved, adding an ethylene-maleic anhydride copolymer, adjusting the temperature, stirring, concentrating, cooling to the room temperature, adding rapeseed oil, uniformly stirring to obtain rapeseed oil pretreated gelatin; killing and dissecting the fish fed with the Chinese herbs, washing, drying, adding and uniformly mixing, rhizoma cyperi, radix linderae, liquorice root, chili, fructus rotundus, Sichuan pepper, rhizoma galangae, rock candy, yellow rice wine, soy sauce, table salt, sodium succinate and water, cooking for 2 to 4 h, filtering, uniformly smearing the rapeseed oil pretreated gelatin on the surface, vacuum packaging, and sterilizing at high temperature and high pressure to obtain the sauced and stewed fish product. By adopting the preparation method of the sauced and stewed fish product, the completeness of a fish body can be kept, the fish meat is soft and elastic, a surface layer of the fish meat is golden yellow, the fragrance is strong, and the prepared sauced and stewed fish product can supplement Qi, nourish the blood, strengthen the body, invigorate the bone, improve the immunity and prolong the shelf life.

Description

technical field [0001] The invention relates to the technical field of sauced stewed fish products, in particular to a preparation method of sauced stewed fish products. Background technique [0002] With the development of the economy, my country's aquaculture industry has also developed rapidly. my country's aquatic products are mainly fish, which are nutritionally balanced, and the health effects of protein and fat are prominent. However, most of the fish are sold fresh. If the treatment is not good or the processing technology is too complicated, there will be a waste of freshwater fish resources. Fish processed products need to rely on more additives to enhance the color and taste. Long-term consumption will not only lack nutrition, but may also produce some side effects. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a preparation method of stewed fish in sauce, which not only ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23K10/30A23K50/80A23L17/00A23L33/00
CPCA23B4/20A23K10/30A23K50/80A23L17/00A23L33/00Y02A40/818
Inventor 曹春松
Owner 安庆雨杏食品股份有限公司
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