Method for reinforcing gel property of minced fish through nanometer high-calcium fish bone meal
A kind of fish bone powder and nanotechnology, applied in the direction of food homogenization, bacteria used in food preparation, food science, etc., to achieve the effect of improving the gel network result, uniform particle size, and increasing the content of free calcium
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Embodiment 1
[0027] 1. In terms of parts by mass, it contains: 80 parts of Balang fish meat, 6 parts of salt, 7 parts of fish bone meal, and 8 parts of ice water;
[0028] 2. Using Balang fish as the raw material, remove the head, viscera, scales, etc. of the raw fish according to the traditional method, clean the blood and mucus of the fish body, use the meat harvester to separate the fish bones from the fish meat, and put the fish meat into the washing tank for repeated rinsing for 2~ 3 times, take 80 parts of Balang fish meat, add 2 parts of salt and stir for dehydration, add 4 parts of salt, 7 parts of fish bone meal, and 8 parts of ice water to the dehydrated fish meat and grind for 20 minutes to form Balang fish surimi;
[0029] 3. The steps for making fish bone meal are as follows:
[0030] (1) Fully clean the leftovers of Balang fish bones, mix them evenly according to the material-to-liquid ratio of fish bones and 40wt% sodium carbonate solution of 1:3, soak for 40 minutes, and re...
Embodiment 2
[0037] 1. In terms of parts by mass, it contains: 80 parts of Balang fish meat, 6 parts of salt, 7 parts of fish bone meal, and 8 parts of ice water;
[0038] 2. Using Balang fish as the raw material, remove the head, viscera, scales, etc. of the raw fish according to the traditional method, clean the blood and mucus of the fish body, use the meat harvester to separate the fish bones from the fish meat, and put the fish meat into the washing tank for repeated rinsing for 2~ 3 times, take 80 parts of Balang fish meat, add 2 parts of salt and stir for dehydration, add 4 parts of salt, 7 parts of fish bone meal, and 8 parts of ice water to the dehydrated fish meat and grind for 20 minutes to form Balang fish surimi;
[0039] 3. The steps for making fish bone meal are as follows:
[0040] (1) Fully clean the leftovers of Balang fish bones, mix them according to the material-to-liquid ratio of fish bones and 40wt% sodium carbonate solution of 1:2, soak for 40 minutes, and remove th...
Embodiment 3
[0047] 1. In terms of parts by mass, it contains: 60 parts of Balang fish meat, 4 parts of salt, 3 parts of fish bone meal, and 5 parts of ice water;
[0048] 2. Using Balang fish as the raw material, remove the head, viscera, scales, etc. of the raw fish according to the traditional method, clean the blood and mucus of the fish body, use the meat harvester to separate the fish bones from the fish meat, and put the fish meat into the washing tank for repeated rinsing for 2~ 3 times, take 60 parts of Balang fish meat, add 1 part of salt and stir for dehydration, add 3 parts of salt, 3 parts of fish bone meal, and 5 parts of ice water to the dehydrated fish meat and grind for 15 minutes to form Balang fish surimi;
[0049] 3. The steps for making fish bone meal are as follows:
[0050] (1) Fully clean the leftovers of Balang fish bones, mix them evenly according to the material-to-liquid ratio of fish bones and 40wt% sodium carbonate solution of 1:3, soak for 40 minutes, and rem...
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