Preparation method of seafood crucian jelly

A technology for crucian carp and seafood is applied in the field of preparation of seafood crucian carp jelly, which can solve the problems that gelatin cannot be stored for a long time at room temperature, and the fish jelly product is a single product, so as to achieve rich taste and nutrition, increase melting point, and firm chewability. Effect

Inactive Publication Date: 2019-06-28
DALIAN POLYTECHNIC UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The purpose of the present invention overcomes the shortcomings of the prior art, and provides a preparation method of seafood crucian carp jelly, which mainly solves the technical problem in the prior art that the gelatin derived from aquatic products cannot be stored for a long time at room temperature, and improves the taste and gel of the fish jelly product characteristics and solve the single product problem of fish jelly products

Method used

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  • Preparation method of seafood crucian jelly

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Effect test

Embodiment 1

[0035] A preparation method for seafood crucian carp jelly, comprising the steps of:

[0036] S1. Raw material pretreatment:

[0037] Take crucian carp, remove fish scales, gills and viscera, after treatment crucian carp weighs 200g, put concentration 0.7%, soak in 600g salt water for 20min, water temperature is 10°C, remove the blood water of said crucian carp, then wash with clean water to get raw fish spare;

[0038] Take the shrimp, add 5 times its weight, and add saline with a mass concentration of 1%, cook at 95°C for 1 min, and get cooked shrimp for later use;

[0039] Take scallops, add 5 times its weight, and add saline solution with a mass concentration of 1%, cook at 95°C for 5 minutes, and get cooked scallops for later use;

[0040] Take the cauliflower, add 5 times the weight of it, and add salt water with a mass concentration of 1%, boil it at 95°C for 1 min, and get the cooked cauliflower for later use;

[0041] S2. Boil gelatin: take 200g of raw fish mention...

Embodiment 2

[0052] A preparation method for seafood crucian carp jelly, comprising the steps of:

[0053] S1. Raw material pretreatment:

[0054] Take crucian carp, remove fish scales, gills and viscera, its mass is about 300g, put it in 900g salt water with a concentration of 1% and soak for 15min at a water temperature of 10°C, remove the blood and water of crucian carp, and then wash it with clean water to obtain raw fish spare;

[0055] Take the shrimp, add 6 times its weight, and add salt water with a mass concentration of 1.5%, cook at 95°C for 1 min, and get cooked shrimp for later use;

[0056] Take scallops, add 6 times its weight, and add saline solution with a mass concentration of 1.5%, cook at 95°C for 5 minutes, and get cooked scallops for later use;

[0057] Take the cauliflower, add 6 times the weight of it, and add salt water with a mass concentration of 1.5%, cook at 95°C for 1 min, and get cooked cauliflower for later use;

[0058] S2. Boil gelatin: take 300g of raw ...

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Abstract

The invention discloses a preparation method of seafood crucian jelly. The preparation method comprises the steps that crucian is boiled by adding water and seasonings to obtain an extraction solution, and the extraction solution is mixed with gelatin, carrageenan and potassium sorbate to prepare a crucian jelly stock solution; cup containers are filled with the crucian jelly stock solution, cooked shrimp meat, cooked scallops and cooked agar in a weight ratio of (6-9):(4-6):(2-3):(55-70), and jelly cups are prepared; liquid seasonings are added into the jelly cups, and the seafood crucian jelly is obtained after packaging and sterilization. By means of the method, the melting point of the crucian jelly is improved so that the crucian jelly can be stored at room temperature without melting, the limitations that the crucian jelly needs to be refrigerated are avoided, and the defect that fish products generate fishy smell at a low temperature is overcome.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of seafood crucian carp jelly. Background technique [0002] Crucian carp contains a lot of minerals such as iron, calcium, phosphorus, etc. It is very rich in nutrients, including protein, unsaturated fatty acids, vitamin A, and B vitamins. Some of the mineral elements and vitamins are soluble in water and can be extracted when making fish jelly, which is more conducive to human body absorption. Shrimp, scallops and cauliflower provide high-quality animal protein and algal protein respectively, and are also rich in various trace elements that are beneficial to the human body. Especially in recent years, people's research on aquatic food has found that it contains unsaturated fatty acids that are better for the human body, and has health benefits such as lowering blood pressure and blood lipids. The invention provides a comprehensive seafood jelly f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L17/40A23L17/50A23L17/60
Inventor 纪超凡陈昭伊高嘉悦万意谢明征林心萍李胜杰梁会朋董秀萍
Owner DALIAN POLYTECHNIC UNIVERSITY
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