Instant dried puffer fish floss and preparation method thereof

A technology of meat floss and fish meat floss, which is applied in the fields of food science, food ingredients, dry preservation of meat/fish, etc., can solve the problems of inability to store for a long time, short product shelf life, and inability to realize ready-to-eat, etc., to enhance convenience and enrich nutrition. , the effect of low moisture content

Inactive Publication Date: 2018-08-17
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, except for hotels with professional slaughter qualifications, puffer fish products mainly enter the market in the form of freezing. This processing method is relatively simple, and the shelf life of the product is short, so it cannot be stored for a long time
At the same time, this type of product is a semi-finished product that requires secondary processing and cannot be ready-to-eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Slaughter: Stun the cultured Pufferfish obscura with non-toxic raw materials, remove the eyes, skin, viscera, head, and tail to get the flesh, and then wash it with cold water for use.

[0022] Steaming: Select 500g of cleaned fish body and put it in boiling water for 10 minutes

[0023] Remove the film: After the fish body is cooked, take out the cooked meat, and then remove the mucous membrane on the surface of the fish body while it is hot.

[0024] Cutting and loosening: Cut the fish body after removing the mucous membrane along the muscle texture, and manually loosen the fish meat to obtain loose fish meat floss. Changing the steps helps to better mix the fish with the seasoning.

[0025] Seasoning and stirring: Stir and mix the loosened fish floss and seasonings thoroughly. The seasoning is composed as follows: 3g of salt, 6g of white sugar, 3g of monosodium glutamate, 6g of rice wine, and 1.5g of light soy sauce.

[0026] Stir-fry: Add a small amount of cookin...

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PUM

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Abstract

The invention relates to the field of foods, and specifically relates to a preparation method of instant dried puffer fish floss. The preparation method of the instant dried puffer fish floss providedby the invention comprises the following steps: S1, carrying out steaming; S2, removing membrane; S3, carrying out shearing, and carrying out rubbing so as to have the puffer fish meat loosened; S4,carrying out seasoning, and carrying out stirring; S5, carrying out stir-frying; S6, carrying out baking; and S7, adding food additives and other food materials so as to obtain a finished product of the instant dried puffer fish floss. The purpose of the invention is to provide an instant dried puffer fish floss product with the functions of preserving health, supplementing nutrients and so on.

Description

technical field [0001] The invention relates to the field of food, in particular to an instant puffer fish floss and a preparation method thereof. Background technique [0002] Meat floss is a famous delicacy in my country, which is rich in nutrition, delicious and easy to carry. At present, pork floss, beef floss, chicken floss, etc. are more common in the market; while fish floss is relatively rare. Compared with pork floss, beef floss and other products, fish floss is rich in vitamin B1, vitamin B2, calcium, phosphorus, iron and other mineral elements in addition to higher protein content. In addition, the fat content of fish floss is low, and the content of unsaturated fatty acids in fat is high, which is easy to absorb. It is especially suitable for supplementing nutrition for the elderly, children, the weak and the sick. [0003] Puffer fish, also known as bubble fish, is favored by consumers for its delicious taste. Because the tetrodotoxin in its body is a highly...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L25/00A23L33/00A23B4/03
CPCA23B4/03A23V2002/00A23L17/10A23L25/30A23L33/00A23V2200/322A23V2200/30A23V2200/3262A23V2200/318
Inventor 刘源夏冬王文利张丹妮
Owner SHANGHAI JIAO TONG UNIV
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