Method for processing instant fish sauce

A processing method, the technology of fish sauce, applied in the field of food processing, can solve the problems that consumers are not suitable for long-term consumption, fish sauce loses the freshness of fish, and the product has high oil content, so as to improve the comprehensive utilization rate and reduce the impact of fish quality. Nutrient-rich effect

Pending Publication Date: 2018-12-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the traditional fish sauce preparation process, the fish meat is pretreated by marinating, but the curing conditions are too high and the treatment time is long, which will have a certain impact on the flavor of the fish meat, and the prepared fish sauce will lose the original umami taste of the fish meat , and the oil content in the product is too high, and the nutritional ingredients are single, so it is not suitable for consumers to eat for a long time

Method used

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  • Method for processing instant fish sauce
  • Method for processing instant fish sauce
  • Method for processing instant fish sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The preparation method of deodorization liquid is as follows (weight in parts): weigh 20 parts of beer, 12 parts of light soy sauce, 10 parts of cooking wine, 10 parts of chopped green onion, 10 parts of minced ginger, 10 parts of minced garlic, 8 parts of oyster sauce, edible salt 3 parts, 2 parts sugar, and 2 parts black sesame are mixed at room temperature and set aside.

[0033] The preparation method of homemade chili sauce is as follows (by weight in parts): take 15 parts of rapeseed oil, 20 parts of minced garlic, 5 parts of tempeh, 30 parts of chili noodles, 10 parts of shiitake mushrooms, 10 parts of peanuts, and 10 parts of bean paste, Mix and fry for 5 minutes, cool naturally, and set aside.

[0034] Thaw the frozen sturgeon, remove the skin and viscera, take the fish meat and wash it and cut it into 0.3cm×0.3cm×0.3cm fish pieces. In terms of parts by mass, take 200 pieces of fish pieces and put them into 600 pieces of pickling solution Pickle in medium temp...

Embodiment 2

[0036] The preparation method of deodorizing liquid is as follows (weight in parts): weigh 22 parts of beer, 15 parts of light soy sauce, 12 parts of cooking wine, 12 parts of chopped green onion, 12 parts of minced ginger, 10 parts of minced garlic, 10 parts of oyster sauce, edible salt 5 parts, 3 parts sugar, and 3 parts black sesame are mixed at room temperature and set aside.

[0037] The preparation method of homemade chili sauce is as follows (by weight in parts): 17 parts of rapeseed oil, 22 parts of minced garlic, 6 parts of tempeh, 33 parts of chili noodles, 12 parts of shiitake mushrooms, 12 parts of peanuts, 12 parts of bean paste, Mix and fry for 5 minutes, cool naturally, and set aside.

[0038] Thaw the frozen sturgeon, peel and remove the viscera, take the fish meat and wash it and cut it into 0.3cm×0.3cm×0.3cm fish pieces. In terms of parts by mass, take 300 pieces of fish pieces and put them into 900 pieces of pickling solution Pickle in medium temperature, p...

Embodiment 3

[0040] The preparation method of deodorizing liquid is as follows (by weight in parts): Weigh 21 parts of beer, 14 parts of light soy sauce, 11 parts of cooking wine, 11 parts of chopped green onion, 11 parts of minced ginger, 9 parts of minced garlic, 9 parts of oyster sauce, edible salt 4 parts, 3 parts of sugar and 2 parts of black sesame are mixed at room temperature and set aside.

[0041] The preparation method of homemade chili sauce is as follows (by weight in parts): take 15 parts of rapeseed oil, 20 parts of minced garlic, 5 parts of tempeh, 30 parts of chili noodles, 10 parts of shiitake mushrooms, 10 parts of peanuts, and 10 parts of bean paste, Mix and fry for 5 minutes, cool naturally, and set aside.

[0042] Thaw the frozen sturgeon, remove the skin and viscera, take the fish meat and wash it and cut it into 0.3cm×0.3cm×0.3cm fish pieces. In terms of parts by mass, take 200 pieces of fish pieces and put them into 600 pieces of pickling solution Pickle in medium...

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Abstract

The invention discloses a method for processing an instant fish sauce. The method includes placing fish pieces in a deodorization liquid for curing and then mixing and frying rapeseed oil, garlic, fermented soya beans, chili powder, shiitake mushroom, peanut and bean paste to obtain a homemade hot sauce; adding the homemade hot sauce to the fish pieces subjected to deodorization curing, then adding oil, carrot, red pepper and the homemade hot sauce for mixing and then frying for dehydration to obtain the fish sauce. According to the method, the problem that aquatic products are soft in textureafter cured by high salt is solved by means of the synergistic effect of raw material pretreatment, frying dehydration, canning and sterilization, the product texture quality is improved, and the fish umami taste is maintained to the largest extent. Carrot raw materials are added to the product, and the effect of improving eyesight and nurturing the soul can be improved if a user eats the fish sauce frequently. The instant canned product is convenient to eat and carry, spicy in taste and rich in nutrient.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method for instant fish meat paste. Background technique [0002] Sturgeon is rich in vitamins and minerals, has high protein content and unsaturated fatty acid content, and is an important food source for humans. However, the processed product of sturgeon is mainly caviar, and the by-product of sturgeon fish meat is not processed. If it is used, it will cause a large waste of resources. Fish sauce is a home-cooked dish that people love. It is spicy and delicious, and has rich nutritional value. Processing sturgeon fish meat into a convenient ready-to-eat canned product can improve the comprehensive utilization rate of sturgeon by-products and can be used for deep processing of freshwater fish resources. A new way of providing with the application. [0003] In the traditional fish sauce preparation process, the fish meat is pretreated by marinat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L27/60A23L5/20A23L33/00
CPCA23V2002/00A23L5/20A23L17/10A23L27/60A23L33/00A23V2200/30
Inventor 夏文水贾胜男杨方姜启兴许艳顺于沛沛许学勤王斌
Owner JIANGNAN UNIV
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