Preparation method of fish-shell-based seafood seasoning food

A technology for seafood seasoning and fish and shellfish, which is applied in the functions of food ingredients, food ingredients, food ingredients containing natural extracts, etc., can solve problems such as less than 30%, resource waste, sea area pollution, etc., and achieves low production costs. Efficient utilization and pollution reduction effect

Inactive Publication Date: 2017-11-24
WEIHAI HONGYIN FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, low-value fish, shrimp and shellfish account for the largest proportion. For example, the output of small miscellaneous fish, low-value fish and shellfish accounts for 60-70% of the marine catch. Low-value fi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Harvesting fresh small trash fish and fresh scallop processing scraps, after cleaning and removing impurities, the small trash fish is deboned with a fish meat extractor, and the scallop scraps are shelled and removed. The resulting small trash fish and scallop meat quality, spare;

[0032] Harvest fresh sea vegetables, remove sediment and sundries, clean them, and set aside;

[0033] Weigh the above-mentioned fish and shellfish and wakame, wash them with 2% salt water according to the ratio of 70% of fish and shellfish and 30% of wakame, remove silt and sundries, and cut them into pieces that are easy to grind with a chopping machine. flakes, drain the water, grind it into minced meat with a chopping machine, then send the minced fish, shellfish and seaweed into the colloid mill, add purified water to 3 times the raw material for grinding, and then grind the ground Put the fish, shellfish and seaweed slurry into the ultrasonic reactor, add 5 times of water, the ultras...

Embodiment 2

[0037] Harvest frozen small trash fish and low-value oysters, wash and remove the trash, remove the bones of the small trash fish with a fish meat extractor, and manually shell the oysters.

[0038] Harvest dried seaweed, wash and steam in a steamer for half an hour, then soak in water for 8 hours, and set aside;

[0039] Weigh the above-mentioned fish and shellfish and wakame, wash them with 1% salt water according to the ratio of 75% of fish and shellfish and 25% of wakame, remove silt and sundries, and cut them into pieces that are easy to grind with a chopping machine. flakes, drain the water, grind it into minced meat with a chopping machine, then send the minced fish, shellfish and seaweed into the colloid mill, add purified water to 3 times the raw material for grinding, and then grind the ground Put the fish, shellfish and seaweed slurry into the ultrasonic reactor, add 4 times of water, the ultrasonic power is 700W, and control the heating in stages at 37°C for ultras...

Embodiment 3

[0043] Harvest fresh low-value fish and low-value clams, wash and remove impurities, debone the low-value fish with a fish meat extractor, manually shell the clams, and prepare the meat quality of the obtained fish and shellfish for later use;

[0044] Harvest frozen seaweed, remove sediment and sundries, clean it, and set aside;

[0045] Weigh the above-mentioned fish and shellfish and wakame, wash them with 2% salt water according to the ratio of 80% of fish and shellfish and 20% of wakame, remove silt and sundries, and cut them into pieces that are easy to grind with a chopping machine. flakes, drain the water, grind it into minced meat with a chopping machine, then send the minced fish, shellfish and seaweed into the colloid mill, add purified water to 3 times the raw material for grinding, and then grind the ground Put the fish, shellfish and seaweed slurry into the ultrasonic reactor, add 5 times of water, the ultrasonic power is 500W, and control the heating at 47°C for...

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PUM

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Abstract

The invention discloses a preparation method of a fish-shell-based seafood seasoning food. According to the preparation method, a seafood hydrolyzate is prepared by using fresh or frozen and stored low-value fish-shell meat and marine vegetables as raw materials, a seasoning auxiliary material is added, the seafood hydrolyzate and the seasoning auxiliary material are fed to a stirrer according to a certain ratio and are mixed, granulation with a granulator, drying with a fluidized bed, cooling-screening with a screening machine, and packaging are performed to prepare the fish-shell-based seafood seasoning. According to the technical scheme, the seafood seasoning food rich in delicious amino acids, delicious peptide and other substances is prepared by using the low-value fish-shell as the main raw material and combining the leading controlled enzymolysis technology and the modern separation and extraction technology, the application range is wide, the product use effect is good, the use is convenient, the obtained product can be widely used in household food seasoning, food application, instant noodles, puffed food, quick-frozen food and other fields, completely meets the current domestic and international consumption requirements, has great market advantages, and has broad market prospects.

Description

technical field [0001] The invention relates to the field of food condiments, in particular to a method for preparing fish and shellfish seasoning food. Background technique [0002] Seasoning food is not only an indispensable cooking item in people's daily life, but also an indispensable and important raw material in the food industry. With the improvement of living standards, people's demand for seasonings has changed from a single type of umami to a complex type of umami, nutrition, and convenience. Hydrolyzed animal protein (HAP) will be combined with hydrolyzed vegetable protein (HVP) and yeast extract. , Nucleotide series of freshness enhancers together become the main pillar of seasoning in the food industry. In recent years, my country's condiments have changed the traditional monosodium glutamate-based structure, and new products have emerged one after another, including natural seasonings for seafood products. [0003] As a new type of marine healthy food prepare...

Claims

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Application Information

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IPC IPC(8): A23L27/20A23L17/50A23L17/00A23L17/60A23L33/105
CPCA23V2002/00A23V2200/16A23V2200/324A23V2200/30A23V2250/21Y02A40/90
Inventor 张宁吕彦羽丛璐
Owner WEIHAI HONGYIN FOOD TECH CO LTD
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