Concentrated fish paste

A fish paste and vacuum concentration technology, applied in the fields of food science, application, food ingredients, etc., can solve the problems of limited consumption of bone resources, less dissolution of nutrients in the skeleton, and high labor intensity, so as to improve people's living standards and nutrition. level, beneficial to human health, and low production costs

Inactive Publication Date: 2018-06-29
仲达维
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are mainly the following aspects in the utilization of bones at home and abroad, and there are problems such as pollution: ① extract waste fat, phosphorus, calcium, etc. of colloid (bone glue), which has great environmental pollution; , fat, etc., causing great environmental pollution; ③ extracting waste bones (calcium, phosphorus) from condiment soup stock, causing great environmental pollution; ④ there are few products for comprehensive util...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A concentrated fish paste can be prepared as follows,

[0018] 1) Put 100 parts by weight of fish bones and 140 parts of water into a crock pot to soak for 20 minutes, then heat to 80°C and boil for 10 minutes, then heat to raise the temperature and boil for 80 minutes, seal the top of the crock pot and keep it at 95°C for 3 hours. Cool down to 10℃;

[0019] 2) Separate bone broth, oil, and bone meat residue;

[0020] 3) Take the bone and meat residue and add 2 times the weight of the bone and meat residue to the water, add trypsin according to 2000U / g of the bone and meat residue, the enzymolysis time is 8h, and the enzymolysis temperature is 55℃; after cooling to 15℃, filter and collect the filtrate, which is enzymolysis liquid;

[0021] 4) Take the bone broth and the enzymatic hydrolysate and put them into a crock pot. Based on the total weight of the bone broth and enzymatic hydrolysate as 100%, add 2% salt, 0.4% Chinese herbal medicines for food, 0.4% fresh artemisia annu...

Embodiment 2

[0026] A concentrated fish paste can be prepared as follows,

[0027] 1) Put 100 parts by weight of fish bones and 200 parts of water into a crock pot to soak for 15 minutes, then heat to 70°C and boil for 15 minutes, then heat and boil for 180 minutes, seal the top of the crock pot and keep it at 100°C for 1 hour. Cool down to 8℃;

[0028] 2) Separate bone broth, oil, and bone meat residue;

[0029] 3) Take bone meat residue and add water 2.5 times the weight of bone meat residue, add trypsin according to 3000U / g bone meat residue, enzymolysis time is 6h, enzymolysis temperature is 50℃; after cooling to 20℃, filter, collect filtrate, it is enzymolysis liquid;

[0030] 4) Take the bone broth and the enzymatic hydrolysate and put them into a crock. Based on the total weight of the bone broth and enzymatic hydrolysate as 100%, add 3% of table salt, 1.2% of Chinese herbal medicine for food, 0.5% of fresh artemisia annua, 0.5% fresh elm leaves, heated to 98°C and boiled for 100 minutes;...

Embodiment 3

[0034] A concentrated fish paste can be prepared as follows,

[0035] 1) Put 100 parts by weight of fish bones and 300 parts of water into a crock pot and soak for 10 minutes, then heat to 60°C and boil for 20 minutes, then heat and boil for 150 minutes, seal the top of the crock pot and keep it at 98°C for 2 hours. Cool down to 4℃;

[0036] 2) Separate bone broth, oil, and bone meat residue;

[0037] 3) Take the bone and meat residue and add 3 times the weight of the bone and meat residue to the water, add trypsin at 4000U / g of the bone and meat residue, the enzymolysis time is 4h, the enzymolysis temperature is 45℃; after cooling to 20℃, filter and collect the filtrate, which is enzymatic hydrolysis liquid;

[0038] 4) Take the bone broth and the enzymatic hydrolysate and put them in a crock pot, and add 4% salt, 1.5% Chinese herbal medicine spices for food, 0.6% fresh artemisia annua, based on the total weight of the bone broth and enzymatic hydrolysate as 100%. 0.4% fresh elm le...

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PUM

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Abstract

The invention relates to food and in particular relates to concentrated fish paste. The concentrated fish paste can be prepared according to the following process: 1) firstly, boiling fish bones; 2) separating bone soup, oil and bone meat residues; 3) carrying out enzymolysis on the bone meat residues; 4) boiling the bone soup and enzymolysis liquid to obtain a bone extracting solution; 5) concentrating the bone extracting solution in vacuum until the content of solid matters is greater than or equal to 25 percent or the density is 1.1 to 1.2g/ml, so as to obtain a finished product. Accordingto the product provided by the invention, a main component is a concentrated substance which takes the fish bones as raw materials and contains rich components including protein, calcium, phosphorus and the like; the product has a rich and elegant taste and abundant nutrients and is very good for human health.

Description

Technical field [0001] The invention relates to a seasoning food for human use, in particular to a concentrated fish paste. Background technique [0002] At present, there are mainly the following aspects in the utilization of bones at home and abroad, and there are problems such as pollution respectively: ①The waste fat, phosphorus, calcium, etc. of the colloid (bone glue) are extracted, which causes great environmental pollution; ②The waste protein of the bone meal is extracted ③Extracting waste bones (calcium and phosphorus) from the condiment soup will cause serious environmental pollution; ④There are few products for comprehensive utilization of bones, such as bone marrow extract series products, which have very little environmental pollution. The consumption of bone resources by the product is limited. [0003] At present, there are very few concentrated products on the market that use fish skeletons as raw materials; the traditional methods are very backward in technology, ...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L33/00A23L17/20
CPCA23L27/10A23L17/20A23L33/00A23V2002/00A23V2250/204
Inventor 李钧洋王玉玠王志华谷雨孙乐洋常笑然仲达维
Owner 仲达维
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