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Making method and application of special-flavor bone sauces with synechogobius hasta bones

A fish bone and flavor technology, which is applied in the field of preparation of flavored bone sauce using Shaguang fish bone, can solve the problems of increasing environmental management costs and wasting resources, and achieve the effects of reducing environmental management costs, reducing environmental pollution, and improving the technical system

Inactive Publication Date: 2019-06-18
LIANYUNGANG ANNY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Except for a small part of these leftovers that are sold cheaply as mink food, most of them are directly discarded, which wastes resources and increases the cost of environmental management

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1, a kind of flavor bone sauce preparation method utilizing Shaguang fish bone, its main steps comprise:

[0030] (1) Using sandy fish bones as raw materials, add 6% citric acid cooking wine solution to sandy fish bones and mix them. The mass ratio of citric acid cooking wine solution to sandy fish bones is 1:20, and the first mixture is obtained in Pretreatment at 85°C for 20 minutes;

[0031] (2) Heat-treat the first mixture at 121°C for 20 minutes; let the heat-treated first mixture cool down and pour it into a chopping machine for crushing for 20 minutes to obtain the second mixture;

[0032] (3) Mix the second mixture with pepper oil, white sugar, edible salt, minced ginger, minced garlic, bean paste, chili sauce, and sesame in a ratio of 100:2:1:4:0.5:2:20:10:1 , poured into a jacketed pot and boiled for 10 min; the third mixture obtained after boiling is product A after being sterilized and cooled in cans;

[0033] In this embodiment, frozen fish bon...

Embodiment 2

[0034] Embodiment 2, a kind of flavor bone sauce preparation method utilizing Shaguang fish bone, its main steps comprise:

[0035] (1) Using sandy fish bones as raw materials, add 6% citric acid cooking wine solution to sandy fish bones and mix them. The mass ratio of citric acid cooking wine solution to sandy fish bones is 1:30 to obtain the first mixture. Pretreatment at 80°C for 10 min;

[0036] (2) Heat-treat the first mixture at 121°C for 10 minutes; let the heat-treated first mixture cool down and pour it into a chopping machine for crushing for 15 minutes to obtain the second mixture;

[0037] (3) Add water to the second mixture, and the mass ratio of water and the second mixture is 1:5 to obtain the fourth mixture; pour the fourth mixture into a high-shear disperser for wet ultrafine pulverization, and recycle 3 time, obtain the fifth mixture; filter the fifth mixture with 100 mesh filter cloth, and the filtrate of gained is the first fluid;

[0038] (4) Mix the fir...

Embodiment 3

[0039] Embodiment 3, a kind of flavor bone sauce preparation method utilizing Shaguang fish bone, its main steps comprise:

[0040](1) Using sandy fish bones as raw materials, add 6.5% citric acid cooking wine solution to sandy fish bones and mix them. The mass ratio of citric acid cooking wine solution to sandy fish bones is 1:15, and the first mixture is obtained in Pretreatment at 100°C for 30 minutes;

[0041] (2) Heat-treat the first mixture at 121°C for 30 minutes; let the heat-treated first mixture cool down and pour it into a chopping machine for crushing for 30 minutes to obtain the second mixture;

[0042] (3) Mix the second mixture with pepper oil, white sugar, edible salt, minced ginger, minced garlic, bean paste, chili sauce, and sesame in a ratio of 100:2.5:0.5:4.5:1:1.5:15:15:0.5 , poured into a jacketed pot and boiled for 20 min; the third mixture obtained after boiling is product A after being sterilized and cooled in cans;

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PUM

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Abstract

The invention discloses a making method of special-flavor bone sauces with synechogobius hasta bones. According to the making method, the synechogobius hasta bones serve as raw materials, and are pretreated through a cooking wine solution of citric acid, and then heated, so that calcium in the synechogobius hasta bones is sufficiently transformed into soluble calcium. The heated materials are subjected to two types of subsequent treatment after being cut and stirred, wherein for the first type of subsequent treatment, seasoning, filling, sterilization, cooling and the like are conducted to prepare the special-flavor bone sauce product A, and for the second type of subsequent treatment, diluting, superfine grinding, filtering, seasoning, filling, sterilization, cooling and the like are conducted to prepare the special-flavor bone sauce product B. The making method is suitable for industrial application, and two different synechogobius hasta bone sauces can be produced through the synechogobius hasta bones. The prepared products A and B are excellent in flavor. The invention further discloses application of the products A and B. By means of the method, high-value application of the synechogobius hasta bone leftovers is achieved, and the prepared products have the advantages of being excellent in flavor and high in content of soluble calcium.

Description

technical field [0001] The invention relates to a method for preparing seafood sauce, in particular to a method for preparing flavored bone sauce using sanded fish bones, and also relates to the application of the product obtained by the preparation method. Background technique [0002] Sand light fish scientific name Speartail compound goby ( Synechogobius hasta ), belonging to the order Perciformes, the family Goby, and the genus Goby, is an annual warm-temperate offshore bottom fish with a strong ability to adapt to temperature and salinity. There are basically distributions in the coastal areas of China, and the production areas are mainly located in the Yellow Sea, and the coastal distribution in Lianyungang City is relatively rich. [0003] When processing frozen conditioned fish fillets from three-removed (head, fin, and scale) sarray fish fillets, a large amount of leftover fish bones with some fish meat remaining will be produced, accounting for about 28%-30% of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
Inventor 颜冬梅王灵昭柏杨于维霞刘为美姜平邱春江伊泽全周玲
Owner LIANYUNGANG ANNY FOOD
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