Manufacture method of dried sturgeon marrow

A production method, the technology of Sturgeon Ichthyosaurus, which is applied in the fields of dry preservation of meat/fish, food drying, food science, etc., can solve the problems of long processing time and difficult control, and achieve simple production, easy operation, and shortened processing time Effect

Pending Publication Date: 2018-11-16
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the dried products of sturgeon and dragon tendons on the market need to be so

Method used

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  • Manufacture method of dried sturgeon marrow
  • Manufacture method of dried sturgeon marrow
  • Manufacture method of dried sturgeon marrow

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Material selection for S1: choose the sturgeon dragon tendon stored at -20°C, slow down for 1 hour at 0-4°C;

[0030] S2 cut into sections: cut the dragon tendon of sturgeon obtained in step S1 into small sections with a length of 5 cm;

[0031] S3 ripening: boil the sturgeon tendon obtained in step S2 at 100°C for 1.5 hours, take out the sturgeon tendon and drain;

[0032] S4 edge trimming: cut off the broken part of the sturgeon dragon tendon obtained in step S3 due to boiling, and keep the complete shape of the sturgeon dragon tendon;

[0033] S5 drying: drying the dragon tendon of sturgeon obtained in step S4 for 100 min at a temperature of 80° C., a humidity of 0%, and a wind speed of 25 m / s;

[0034] S6 packaging: vacuum-packing the dragon tendon of sturgeon obtained in step S5 to obtain dried dragon tendon of sturgeon.

[0035] After soaking at room temperature for 4 hours, the dried tendon of sturgeon produced in this example was subjected to microstructure de...

Embodiment 2

[0037] Material selection for S1: choose the sturgeon dragon tendon stored at -20°C, slow down for 1 hour at 0-4°C;

[0038] S2 cut into sections: cut the sturgeon dragon tendon obtained in step S1 into small sections with a length of 8 cm;

[0039] S3 ripening: boil the sturgeon tendon obtained in step S2 at 90°C for 6 hours, take out the sturgeon tendon and drain;

[0040] S4 edge trimming: cut off the scattered parts of the sturgeon dragon tendon obtained in step S3;

[0041] S5 drying: drying the dragon tendon of sturgeon obtained in step S4 for 150 min at a temperature of 60° C., a humidity of 0%, and a wind speed of 16 m / s;

[0042] S6 packaging: vacuum-packing the dragon tendon of sturgeon obtained in step S5 to obtain dried dragon tendon of sturgeon.

[0043] After the dried sturgeon tendons prepared in this example were soaked at room temperature for 4 hours, the texture was determined with the sturgeon tendons obtained in step S3 of this example (i.e., the sturgeon...

Embodiment 3

[0047] S1 material selection: select fresh sturgeon tendon with complete shape;

[0048] S2 cut into sections: cut the dragon tendon of sturgeon obtained in step S1 into small sections with a length of 6 cm;

[0049] S3 ripening: boil the sturgeon tendon obtained in step S2 at 80°C for 10 hours, take out the sturgeon tendon and drain;

[0050] S4 edge trimming: cut off the scattered parts of the sturgeon dragon tendon obtained in step S3;

[0051] S5 drying: drying the dragon tendon of sturgeon obtained in step S4 for 240 minutes at a temperature of 80° C., a humidity of 20%, and a wind speed of 8 m / s;

[0052] S6 packaging: vacuum-packing the dragon tendon of sturgeon obtained in step S5 to obtain dried dragon tendon of sturgeon.

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Abstract

The present invention discloses a manufacture method of dried sturgeon marrow. The method is as follows: sturgeon marrow is used as a raw material; and material selecting, segment cutting, cooking, trimming, drying and packaging are conducted to prepare the dried sturgeon marrow capable of being soaked swollen. The manufacture method is simple in technology and easy to operate; the cooking methodof using water boiling can keep the good texture characteristics of the sturgeon marrow; the hot air drying method is used; and the method is simple, low in input and fast in production rate. The manufactured dried sturgeon marrow is rapid in swollen soaking and simple in the method, and can be directly eaten without boiling and cooking after being soaked swollen at room temperature or in cold storage for 4 hours; the manufacture method greatly shortens the processing time of the soaking and steaming; and after the swollen soaking, the dried sturgeon marrow is good in mouthfeel, suitable in hardness, elasticity and crispness, and smooth and beautiful in appearance, maintains the unique taste of the sturgeon marrow, and is safe and healthy.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a method for preparing dried sturgeon tendon that can be cooked quickly. Background technique [0002] Sturgeon tendon, also called sturgeon bone marrow, is taken from the spine of adult sturgeon. "Compendium of Materia Medica" records that "sturgeon tendon" has unique medicinal value, which can improve brain vitality and promote human health. Sturgeon dragon tendon has anti-cancer factors and can be eaten directly. It is known as "shark fins, sturgeon bones". Sturgeon tendon is rich in unsaturated fatty acids, eating unsaturated fatty acids can effectively prevent blood lipids, atherosclerosis and other diseases. Eating sturgeon tendon has the effects of nourishing blood, nourishing qi, strengthening the kidney and appetizing, clearing away heat and detoxification, nourishing yin and beauty, improving eyesight and clearing heart, moistening dryness and regula...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/10A23B4/03
CPCA23B4/03A23L5/10A23L17/00A23V2002/00A23V2300/10
Inventor 姜鹏飞沈鹏博郭敏强苏晨夏永涛祁立波傅宝尚赵美钰
Owner DALIAN POLYTECHNIC UNIVERSITY
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