Dried Ruandou eel and preparation method thereof

Abstract

The invention discloses dried Ruandou eel and a preparation method thereof. The dried Ruandou eel comprises the following raw materials in parts by weight: 50 parts to 60 parts of minced Ruandou eel,30 parts to 40 parts of rice husk flour, 10 parts to 20 parts of stachys sieboldii miq pulp, 8 parts to 12 parts of daffodil and gardenia extracting solutions, 5 parts to 10 parts of fish lip glue, 5parts to 10 parts of bee pollen, 10 parts to 15 parts of maize starch, 3 parts to 5 parts of table salt, and 3 parts to 5 parts of soybean oil. The dried eel uses the Ruandou eel, the rice husks, thestachys sieboldii miq, the daffodil, the gardenia, the fish lips, the bee pollen and the maize starch as main raw materials and uses the table salt and the soybean oil as auxiliary materials. The rawmaterials are cleaned, pickled, chopped and mixed, so that the dried Ruandou eel is obtained. The product disclosed by the invention has the excellent high qualities such as high chewiness, high toughness, good shape, high lustre, strong fragrance and high nutrition.

Description

technical field [0001] The invention relates to dried fish and a preparation method thereof, in particular to a dried fish with soft pockets and a preparation method thereof. Background technique [0002] Surimi products are a kind of low-cholesterol food that is rich in nutrition, various in variety, and convenient to eat. It is deeply loved by consumers and is also a fast-growing aquatic food. Dried fish is one of the surimi products. Dried fish is a kind of leisure fish product made from raw fish after pretreatment, seasoning, baking and other processes. Dried fish is divided into dried whole fish and dried surimi. Soft pocket long fish, also known as "soft pocket eel", is rich in DHA, lecithin, protein and vitamin A. It is a common table dish and is deeply loved by consumers. However, there are not only no processed products of soft-caught long fish, but there are few theoretical studies on the deep processing of soft-caught long fish, and there is no ready-to-eat drie...

AI Technical Summary

Problems solved by technology

The raw materials and auxiliary materials of this product do not contain effective ingredients that can control the lipid oxidation of fish meat, and the dried fish is easy to spoil, forming bad flavor and affecting product quality

In addition, the raw material of this product is simple, and the chewiness and toughness of the dried fish are poor, and the taste is greatly reduced.

At the same time, in the process of making preserved fish, heating will destroy the tertiary structure and quaternary structure of the protein in the fish meat, and the gel network structure formed is relatively loose, resulting in the decrease of gel strength and water holding capacity, and the raw materials are not tightly combined. , easy to disperse, affecting the quality of preserved fish

The Chinese invention patent with the application number CN201711280612.0, titled "A Method for Making Freshwater Fish Dried Fish", uses freshwater fish as the main raw material, and the auxiliary materials include soy sauce, rice wine, white sugar, soybean protein isolate, compound phosphate, ginger Powder, white pepper powder, this product contains food additives, such as compound phosphate, there are certain food safety hazards

In addition, the dried fish supplement contains soy sauce and no edible oil is added. The soy sauce is dark reddish brown, which will affect the color of dried fish to a certain extent.

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