Preparation process of soak-free instant stewing isinglass with significant fishy smell removal effect

A preparation process and a technology for stewing fish, which are applied in the direction of preservation of fruits and vegetables, preservation of fruits/vegetables by freezing/refrigeration, food preservation, etc., can solve the problems of cumbersome production process, easy deterioration of fish gelatin, loss of nutrients, etc., and simplify the work process. , suitable for taste, the effect of removing fishy smell

Inactive Publication Date: 2019-03-22
广东官栈营养健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing isinglass is quickly soaked in hot water or soaked in cold water for a long time of more than 18 hours, and then stewed. The long-time soaking process of more than one hour will cause some nutrients to be lost and the gelatin is easy to deteriorate.
Therefore, the existing technology cannot solve the technical defect that the customer's soaking time is too long, resulting in a cumbersome production process and a long time-consuming
The prior art lacks a cooking method that effectively and quickly removes fishy smell from isinglass

Method used

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  • Preparation process of soak-free instant stewing isinglass with significant fishy smell removal effect

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] refer to figure 1 As shown, a foam-free and stewed isinglass preparation process with a significant deodorizing effect comprises the following steps:

[0025] (1) After cleaning the fresh fish maw, dry it naturally to obtain dried fish maw, and distribute the residual fishy smell;

[0026] (2) Soak the dried fish gelatin in ginger water, cut into pieces according to the size requirements, wash, dry, and dissipate the residual fishy smell, so as to prepare instant stewed fish gelatin without soaking.

[0027] Specifically, the configuration ratio of ginger water in step (2) is 1:20 by mass ratio of ginger juice and water, and the soaking condition is soaking at 5° C. for more than 12 hours.

[0028] Specifically, the drying condition in step (2) is to dry at 40° C. with constant temperature and cold air circulation for more than 12 hours.

[0029] Using such technical means can maximize the residual fishy smell in the dried isinglass.

[0030] Specifically, the fresh ...

Embodiment 2

[0039] A kind of cooking process of the instant stewed isinglass made without foaming that embodiment 1 comprises the steps:

[0040] (1) After mixing and bottling the non-foaming instant stewed isinglass and auxiliary materials, add flavor liquid;

[0041] (2) discharge the gas in the bottle and seal it;

[0042] (3) Control the pressure inside the bottle to 0.14 MPa, place the bottle at 121° C., and stew for 30 minutes.

[0043] It should be explained that the auxiliary materials include but not limited to solid or semi-solid cooking auxiliary materials.

[0044] The flavor liquid is a flavor solution for adjusting the isinglass, including coconut juice, jujube juice, etc., or other solutions or mixed solutions for adjusting the flavor.

[0045] The cooking process provided in Example 2 not only avoids the problems of partial nutrient loss and isinglass easy to deteriorate during high-temperature rapid soaking or long-time soaking for more than 18 hours, but also shortens ...

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Abstract

The invention relates to the field of food processing, in particular to a preparation process of soak-free instant stewing isinglass with a significant fishy smell removal effect. The preparation process comprises the steps as follows: (1) cleaning and naturally airing fresh swimming bladders to prepare dry isinglass, and diffusing residual fishy smell; (2) soaking the dry isinglass with ginger water, slicing the soaked isinglass according to size requirements, performing cleaning and drying, and diffusing residual fishy smell to prepare the soak-free instant stewing isinglass. By means of thepreparation process of the soak-free instant stewing isinglass, the residual fishy smell in the isinglass can be rapidly removed, and besides, the soak-free instant stewing isinglass can be stored for a longer time; long-time soaking is not required in the following cooking process, process steps of the isinglass can be reduced, meanwhile, the taste of the cooked isinglass can be improved, and marketing is facilitated.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation process of non-foaming stewed isinglass with a remarkable effect of removing fishy smell. Background technique [0002] Isinglass is a dry product of fish maw, rich in gelatin, hence the name isinglass, also known as fish maw and fish maw, and is as famous as bird's nest and shark's fin, and is one of the "Eight Treasures". Its main components are collagen, multivitamins, calcium, zinc, iron, selenium and other trace elements. Its protein content is as high as 84.0%, and its fat is 0.2%, which is an ideal high-protein and low-fat food. It is the raw material for the human body to supplement protein, and it is also the food that the human body can easily absorb and utilize. [0003] At present, the production process of isinglass is made by washing, decontaminating and drying the swim bladder; the cooking method of isinglass is usually stewed, b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/20A23B7/04A23B7/045
CPCA23B7/04A23B7/045A23V2002/00A23L5/20A23L5/27A23L17/00A23V2300/20A23V2300/10
Inventor 张宇
Owner 广东官栈营养健康科技有限公司
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