Fishy smell-free instant fish maw with reasonable matching and accurate nutrition and preparation method of fish maw

A precise and nutritious technology, applied in the field of food processing, can solve problems such as incomplete removal, and achieve the effect of reducing fishy substances and high nutritional value

Pending 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

However, isinglass itself has a strong fishy smell, which cannot be completely removed no matter what cooking method is used.

Method used

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  • Fishy smell-free instant fish maw with reasonable matching and accurate nutrition and preparation method of fish maw
  • Fishy smell-free instant fish maw with reasonable matching and accurate nutrition and preparation method of fish maw
  • Fishy smell-free instant fish maw with reasonable matching and accurate nutrition and preparation method of fish maw

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] refer to figure 1 Shown, a kind of preparation method of the ready-to-eat isinglass with reasonable accurate nutrition and no fishy smell comprises the following steps:

[0048] (1) Place the fresh swim bladder in ice water for temporary preservation of the fresh swim bladder;

[0049] (2) Packing after the fish maw is filtered dry;

[0050] (3) Freeze the swim bladder at a temperature below -18°C for 24 hours;

[0051] (4) thawing the swim bladder of step (3) at 0°C; cleaning;

[0052] (5) Use ginger juice water to soak for 12 hours at 0°C;

[0053] (6) Dry at constant temperature for 12 hours after cleaning;

[0054] (7) Natural drying;

[0055] (8) The isinglass in step (7) is mixed with auxiliary materials, heated and cooked, and packaged to prepare instant isinglass with precise nutrition and no fishy smell. For example, after mixing the above isinglass and auxiliary materials, put it into a bottle, seal it, and vacuum-treat it, and then heat and cook it at 1...

example 1

[0057] The configuration ratio of ginger juice in step (5) is 1:20 by mass ratio of ginger juice and water.

[0058] The drying condition in step (6) is to dry at 35° C. with constant temperature and cold air circulation for 12 hours. Using such technical means can maximize the residual fishy smell in the dried isinglass.

[0059] The natural drying time described in step (7) exceeds 24 hours.

[0060] Through the steps (1)-(7), the fishy smell can be removed to the greatest extent while preserving the nutritional ingredients that the fish collagen has.

[0061] The composition and quality of the isinglass of step (7) used in step (8) and auxiliary materials are shown in the following table with reference to:

[0062] Table 1 The composition and quality of isinglass and auxiliary materials

[0063]

[0064]

[0065] Test the nutrient content etc. of the ready-to-eat gelatin prepared in embodiment 2 according to the nutrient composition test standard promulgated by the...

Embodiment 2

[0070] refer to figure 1 Shown, a kind of preparation method of the ready-to-eat isinglass with reasonable accurate nutrition and no fishy smell comprises the following steps:

[0071] (1) Place the fresh swim bladder in ice water for temporary preservation of the fresh swim bladder;

[0072](2) Packing after the fish maw is filtered dry;

[0073] (3) Freeze the swim bladder at a temperature below -18°C for 24 hours;

[0074] (4) thawing the swim bladder of step (3) at 0°C; cleaning;

[0075] (5) Use ginger juice water to soak for 12 hours at 0°C;

[0076] (6) Dry at constant temperature for 12 hours after cleaning;

[0077] (7) Natural drying;

[0078] (8) The fish gelatin in step (7) is mixed with auxiliary materials, heated and cooked, and vacuum-sealed in glass jars, so that instant fish gelatin with precise nutrition and no fishy smell can be prepared. For example, the heating cooking method of vacuum fresh stewing in a glass bottle container at 121°C can make the s...

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Abstract

The invention relates to the field of food processing, in particular to fishy smell-free instant fish maw with reasonable matching and accurate nutrition and a preparation method of the fish maw. Themethod comprises the following steps: (1) placing fresh swim bladder in ice water for temporary storage; (2) draining and packaging the swim bladder; (3) freezing the swim bladder at the temperature of subzero 18 DEG C or lower for 24 h or longer; (4) thawing the swim bladder in step (3) at 0-10 DEG C and cleaning the swim bladder; (5) soaking the swim bladder with ginger juice at 0-5 DEG C for 12h or longer; (6) after cleaning, drying the swim bladder at constant temperature for 12 h or longer; (7) naturally air-drying the swim bladder; (8) mixing the fish maw obtained in step (7) with auxiliary materials, and performing heating, cooking and packaging to obtain the fishy smell-free instant fish maw with reasonable matching and accurate nutrition. With the adoption of the preparation method of the fishy smell-free instant fish maw, fishy smell in the swim bladder can be removed sufficiently, and the fish maw better accords with taste preference of people at present.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an instant isinglass with reasonable matching, precise nutrition and no fishy smell and a preparation method thereof. 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 usu...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L33/00A23L19/00A23L7/10A23L11/00
CPCA23L7/10A23L11/00A23L17/00A23L19/09A23L33/00A23V2002/00A23V2200/318A23V2200/30A23V2200/314
Inventor 张宇
Owner 广东官栈营养健康科技有限公司
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