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Ruandou eel composite seasoning and preparation method thereof

A technology of compound seasoning and long fish, which is applied in the direction of food ingredients containing natural extracts, food science, etc., can solve the problems of dregs taste, unstable aroma, high price, etc., and achieve rich nutritional value, suitable for market promotion, and high processing value effect

Pending Publication Date: 2020-05-01
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The characteristics of many seasoning raw materials are easy to oxidize after crushing, and the nutrients are reduced. Therefore, most compound seasonings have a dregs taste when eaten, and are easy to degrade and oxidize during storage, and the flavor substances are seriously damaged, which does not meet the requirements of seasonings. ultimate pursuit
[0004] In the actual production and processing of compound seasonings, the raw materials need to be extracted and crushed. The existing processing methods of spices are mainly high-speed hammer crushing. During the crushing process, it is easy to volatilize flavor substances with low boiling points. Loss, resulting in poor color, insufficient aroma and unstable aroma of the prepared seasoning
In addition, due to the high price of raw materials for some high-end spices on the market, some unscrupulous merchants will add industrial flavors or excessive food additives to the seasonings in order to reduce costs to enhance the flavor of the product. These illegal behaviors have seriously affected the food safety of consumers.

Method used

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  • Ruandou eel composite seasoning and preparation method thereof
  • Ruandou eel composite seasoning and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 11

[0037] Example 11. The preparation of the surimi of soft-tailed long fish

[0038] (1) Take 40kg of fresh long fish, rinse with tap water for 3 minutes, transfer to an 8L container, and soak in water for 48 hours.

[0039] (2) Take out the soft pocket long fish in step (1), put it on the chopping board, and hit the forehead and neck of the long fish first to make it dizzy. The neck of the long fish was quickly cut open with a knife, and the blood was bled for 2 minutes.

[0040] (3) Insert the tip of the knife into the neck of the long fish in step (2) and carefully separate the spine and fish flesh from head to tail; on the other side, scrape the bones from 1 / 2 of the fish body to the head and tail respectively, and remove the fish head and tail, then slowly remove the backbone.

[0041] (4) Rinse the fish meat removed in step (3) with cold water at 10°C for 3 minutes repeatedly to remove impurities and blood from the fish meat, transfer it to a 6L stainless steel basin, se...

Embodiment 2

[0123] 1. Preparation of surimi

[0124] (1) Take 30kg of fresh long fish, wash it with tap water for 2 minutes, transfer it to a 6L container, and soak it in water for 24 hours.

[0125] (2) Take out the soft pocket long fish in step (1), put it on the chopping board, and hit the forehead and neck of the long fish first to make it dizzy. Cut off the neck of the long fish quickly with a knife, and let the blood out for 1 minute.

[0126] (3) Insert the tip of the knife into the neck of the long fish in step (2) and carefully separate the spine and fish flesh from head to tail; on the other side, scrape the bones from 1 / 2 of the fish body to the head and tail respectively, and remove the fish head and tail, then slowly remove the spine.

[0127] (4) Rinse the fish meat removed in step (3) with cold water at 10°C for 2 minutes repeatedly to remove impurities and blood from the fish meat, transfer it to a 5L stainless steel basin, seal it with plastic wrap, and store it in the ...

Embodiment 3

[0209] 1. Preparation of surimi

[0210] (1) Take 35kg of fresh long fish, wash it with tap water for 2 minutes, transfer it to a 7L container, and soak it in water for 24-48 hours.

[0211] (2) Take out the soft pocket long fish in step (1), put it on the chopping board, and hit the forehead and neck of the long fish first to make it dizzy. Cut off the neck of the long fish quickly with a knife, and let the blood out for 1 minute.

[0212] (3) Insert the tip of the knife into the neck of the long fish in step (2) and carefully separate the spine and fish flesh from head to tail; on the other side, scrape the bones from 1 / 2 of the fish body to the head and tail respectively, and remove the fish head and tail, then slowly remove the backbone.

[0213] (4) Rinse the fish meat removed in step (3) with cold water at 10°C for 3 minutes repeatedly to remove impurities and blood from the fish meat, transfer it to a 5L stainless steel basin, seal it with plastic wrap, and store it i...

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Abstract

The invention discloses a Ruandou eel composite seasoning and a preparation method thereof. The Ruandou eel composite seasoning is prepared from Ruandou eel, common cattail, crayfish meat, moso bambooshoots, palm oil, lard, sweet wormwood herb, eleusine indica, fructus rubi, a Guanpian extraction liquid, pepper fruit, fresh ginger, spring onion, table salt, white granulated sugar and purified water. The raw materials have cooperative interaction, so that the product provided by the invention have the advantages of a high-quality color, a long shelf life, a unique flavor, balanced nutrients, safety and reliability.

Description

technical field [0001] The invention relates to a seasoning and a preparation method thereof, in particular to a compound seasoning for long fish and a preparation method thereof. Background technique [0002] Seasonings are widely used in diet, cooking and food processing. They are mainly used to reconcile taste and smell and have the functions of removing fishy smell, removing mutton, relieving greasiness, increasing aroma and increasing freshness. Seasonings can be divided according to their properties: single type: refers to seasonings containing only one natural spice; compound type: compound seasonings are made of two or more kinds of seasonings as main raw materials, with (or without) added oil, natural Spices, animals and plants, etc., are processed and packaged by physical, chemical or biotechnology as a fixed seasoning that is safe to eat. [0003] Natural extracts constitute the flavor characteristics of compound seasonings, mainly including meat extracts, aquati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L33/10A23L33/105
CPCA23L27/10A23L33/10A23L33/105A23V2002/00A23V2250/21
Inventor 聂小宝何军华蒋倩男许丁香朱娇娇张青雨李松林聂凌鸿白青云王小花
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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