Instant fish maw and processing method thereof

Abstract

The invention provides instant fish maw and a processing method thereof. The processing method comprises the steps as follows: step 1, soaking dried fish maw: soaking the dried fish maw in water at the preset temperature or adjusting the temperature of water for soaking the dried fish maw to the preset temperature for soaking; step 2, cleaning the soaked fish maw; step 3, secondarily soaking the cleaned fish maw: soaking the cleaned fish maw in the water at the preset temperature or adjusting the temperature of water for soaking the cleaned fish maw to the preset temperature for secondary soaking; and step 4, centrifuging the secondarily soaked fish maw; step 5, preparing the centrifuged fish maw into the instant fish maw. Compared with the prior art, a physical method is adopted for processing, collagen of the fish maw cannot be damaged, nutrients cannot be lost, and the yield is high; the fishy smell removal effect is good, and the fish maw has crispy, tender and full taste, strong flavor and good color and appearance.

Description

Technical field [0001] The invention belongs to the field of food processing, and specifically relates to an instant flower gum and a processing method thereof. Background technique [0002] Fish maw, also known as fish maw and fish maw, is a dried product of various fish maw (assisted respiratory organs), rich in gum. Flower maw is as famous as bird's nest and shark fin. It is one of the "eight treasures" and is known as the "sea ginseng". The main components of flower maw are high-grade collagen, a variety of vitamins, calcium, zinc, iron, selenium and other trace elements. The protein content is as high as 84.2%, and the fat is only 0.2%. It is an ideal high-protein and low-fat food. It is a raw material for human body to supplement and synthesize protein, and it is easy to absorb and use. [0003] The traditional way of eating fish maw is mostly family stew. The disadvantage is that it is bought and made now, soaking time is very long and time-consuming, and improper soaking ...

AI Technical Summary

Problems solved by technology

On the one hand, soaking the hair at room temperature will cause the loss of collagen and excessive soaking will affect the taste

On the other hand, chemical solutions such as sodium hydroxide are used for foaming. If the concentration of sodium hydroxide solution is too high, the degree of swelling of the fish maw will be relatively high, and the product yield will be high. The obvious alkaline taste affects the taste; if the concentration of sodium hydroxide solution is too low, the degree of swelling of the fish maw is not enough, which affects the yield, and the fishy smell is very strong; in addition, the foaming of chemical solutions such as sodium hydroxide is done through chemical action Yes, it will cause some damage to the collagen of the flower maw and cause the loss of nutrients

Therefore, existing ready-to-eat fish maw processing methods have deficiencies such as poor deodorization effect, poor taste, low yield, and loss of nutritional components.