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Preparation method of fish ham containing rich delta cholesterol

A technology for cholesterol and fish meat is applied in the field of preparation of fish meat ham, which can solve problems such as poor taste and color, and achieve the effects of good taste, improved nutritional activity and rich fish flavor.

Inactive Publication Date: 2018-07-27
青岛波尼亚食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The scallop products currently on the market are mainly frozen scallops and scallops, which are mainly made by traditional methods. Although frozen scallop sticks can guarantee the quality, they need to be stored at a certain low temperature and must be thawed and cooked before eating; Placed at room temperature, but the taste and color are poor, so the current scallop products are far from satisfying people's pursuit of quality
In terms of scallop ham or sausage, there are currently reports of using scallop processing waste and meat to produce ham sausage. For example, patent CN106036533A discloses a seafood ham sausage and its preparation method. The raw materials mainly use scallop skirt, lean pork etc., there is no report on the production of ham with whole scallops as the only meat raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of fish ham rich in delta cholesterol, comprising the steps of:

[0024] (1) Preparation: 82 parts of scallops, 10 parts of edible peanut oil, 20 parts of edible ice water, 5 parts of protein powder, 0.8 parts of edible salt, 0.4 parts of collagen, 2.5 parts of white sugar, 0.5 parts of carrageenan, and 1.3 parts of monosodium glutamate , 0.5 parts of spices, and 0.3 parts of lactobaccin are prepared in proportion;

[0025] (2) Marinating scallops: Wash the scallops 4 to 5 times and mash them thoroughly, then add edible salt, stir evenly, marinate for more than 24 hours, and keep the temperature at 4-10°C;

[0026] (3) Cutting and mixing: Put the marinated fillings into the cutting and mixing machine, add 1 / 2 ice water and chop and mix for 2 minutes, quickly add edible peanut oil, protein collagen, white sugar, monosodium glutamate, spices, nisin and continue Chop and mix for 3 minutes, finally add carrageenan and the remaining edible ice water, co...

Embodiment 2

[0032] A preparation method of fish ham rich in delta cholesterol, comprising the steps of:

[0033] (1) Preparation: 85 parts of scallops, 10 parts of edible peanut oil, 20 parts of edible ice water, 6 parts of protein powder, 0.8 parts of edible salt, 0.5 parts of collagen, 2.5 parts of white sugar, 0.6 parts of carrageenan, 1.3 parts of monosodium glutamate, 0.5 parts of spices and 0.3 parts of lactocin are prepared in proportion;

[0034] (2) Marinating scallops: Wash the scallops 4 to 5 times and mash them thoroughly, then add edible salt, stir evenly, marinate for more than 24 hours, and keep the temperature at 4-10°C;

[0035] (3) Cutting and mixing: Put the marinated fillings into the cutting and mixing machine, add 1 / 2 ice water and chop and mix for 2 minutes, quickly add edible peanut oil, protein collagen, white sugar, monosodium glutamate, spices, nisin and continue Chop and mix for 3 minutes, finally add carrageenan and the remaining edible ice water, continue to...

Embodiment 3

[0041] A preparation method of fish ham rich in delta cholesterol, comprising the steps of:

[0042] (1) Preparation: 75 parts of scallops, 10 parts of edible peanut oil, 20 parts of edible ice water, 4 parts of protein powder, 0.8 parts of edible salt, 0.3 parts of collagen, 2.5 parts of white sugar, 0.4 parts of carrageenan, 1.3 parts of monosodium glutamate, 0.5 parts of spices and 0.3 parts of lactocin are prepared in proportion;

[0043] (2) Marinating scallops: Wash the scallops 4 to 5 times and mash them thoroughly, then add salt, stir evenly, marinate for more than 24 hours, and keep the temperature at 4-10°C;

[0044](3) Chop and mix: put the marinated stuffing into the chop and mix machine, add 1 / 2 ice water and chop and mix for 2 minutes, quickly add edible peanut oil, protein collagen, white sugar, monosodium glutamate, spices, nisin Continue chopping and mixing for 3 minutes, finally add carrageenan and remaining edible ice water, continue chopping and mixing for...

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PUM

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Abstract

The invention relates to the field of preparation method of sausages, in particular to a preparation method of fish ham containing rich delta cholesterol. Original flavor of a scallop fish sausage ismaintained to the greatest extent, the fish ham has strong flavor and tastes good, the fish ham is enabled to be attractive and tasty by the added blocky scallops and truly reflects the concepts of health, green and safety, and the existing market vacancy of the fish ham is filled up. The scallop ham as a marine product has the advantages that nutritional value and functional nutrition are increased while delicious flavor and taste as well as texture characteristics of the scallops are kept, the defects of uni-structure, low nutrient content, high fat and high energy of the traditional ham areovercome, requirements for healthcare, nutrition, safety and sanitation in diet pursued by people are met, and the method has broad prospect.

Description

technical field [0001] The invention relates to the field of ham preparation methods, in particular to a preparation method of fish ham rich in delta cholesterol. Background technique [0002] Seafood is extremely rich in nutrients and easy to digest and absorb. The protein content in fish meat is extremely high, containing eight amino acids necessary for the human body, and its digestibility can reach 99%. Scallops are rich in nutrients, high in protein content and One of the seafood that is good for digestion and absorption. Scallop belongs to the bivalve subclass Pterophyta pearl oyster, which is the synonym for the bivalve mollusk of the genus Scallop. Its shell, meat and nacre have extremely high nutritional value, and its meat is delicious and nutritious. Scallops contain two subunits that can lower serum cholesterol. They can inhibit the synthesis and excretion of cholesterol, increase immunity and the ability to resist diseases, and reduce the probability of disease...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L17/50A23L3/3463
CPCA23L3/34635A23L17/50A23L17/70
Inventor 赵向进戴爱国李玉高荣庆军
Owner 青岛波尼亚食品有限公司