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Preparation method of redissolved fish head thick soup stewing powder bag

A production method and technology of powder packaging, applied in the field of food processing, to achieve the effect of increasing added value, improving nutritional value, and enriching the form of market products

Pending Publication Date: 2020-06-12
JIANGXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The present invention combines evaporative concentration and spray drying technology to make fish head thick soup stewing powder package, and there is no related literature report at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for making a reconstituted fish head thick soup stew powder package, comprising the following steps:

[0022] (1) Raw material pretreatment: Clean the head of the crispy grass carp, remove the gills, weigh it, and chop it into two halves; weigh the raw materials according to the following mass percentages, including 72% crispy grass carp, 3.5% green onion, 2.4% ginger, 2.4% garlic, Millet pepper 2.4%, soybean powder 3.6%, lard 10%, salt 0.7%, chicken essence 1%, monosodium glutamate 1%, liquor 1%. Wash the green onions, ginger, garlic, and peppers, and cut them into small pieces; configure the pretreatment liquid, which is a mixture of hydrogen peroxide and the compound extract of tangerine peel-artemisia chinensis leaves, and cut the crispy grass carp head Soak in the pretreatment solution for 20 hours to obtain the pretreated crispy grass carp head, wherein the added quality of the pretreatment solution is 5 times the quality of the crispy carp head soaked th...

Embodiment 2

[0031] A method for making a reconstituted fish head thick soup stew powder package, comprising the following steps:

[0032] (1) Raw material pretreatment: Clean the head of the crispy grass carp, remove the gills, weigh it, and chop it into two halves; weigh the raw materials according to the following mass percentages, including 72% crispy grass carp, 3.5% green onion, 2.4% ginger, 2.4% garlic, Millet pepper 2.4%, soybean powder 3.6%, lard 10%, salt 0.7%, chicken essence 1%, monosodium glutamate 1%, liquor 1%. Wash the green onions, ginger, garlic, and peppers, and cut them into small pieces; configure the pretreatment liquid, which is a mixture of hydrogen peroxide and the compound extract of tangerine peel-artemisia chinensis leaves, and cut the crispy grass carp head Soak in the pretreatment solution for 20 hours to obtain the pretreated crispy grass carp head, wherein the added quality of the pretreatment solution is 5 times the quality of the crispy carp head soaked th...

Embodiment 3

[0041] A method for making a reconstituted fish head thick soup stew powder package, comprising the following steps:

[0042] (1) Raw material pretreatment: Clean the head of the crispy grass carp, remove the gills, weigh it, and chop it into two halves; weigh the raw materials according to the following mass percentages, including 72% crispy grass carp, 3.5% green onion, 2.4% ginger, 2.4% garlic, Millet pepper 2.4%, soybean powder 3.6%, lard 10%, salt 0.7%, chicken essence 1%, monosodium glutamate 1%, liquor 1%. Wash the green onions, ginger, garlic, and peppers, and cut them into small pieces; configure the pretreatment liquid, which is a mixture of hydrogen peroxide and the compound extract of tangerine peel-artemisia chinensis leaves, and cut the crispy grass carp head Soak in the pretreatment solution for 20 hours to obtain the pretreated crispy grass carp head, wherein the added quality of the pretreatment solution is 5 times the quality of the crispy carp head soaked th...

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Abstract

The invention discloses a preparation method of a redissolved fish head thick soup stewing powder bag. The preparation method comprises the following specific operation steps: cleaning, pretreating, pickling, frying and boiling fish heads to obtain fish head soup, filtering the fish head soup to obtain filtrate, preparing fish head thick soup stewing by virtue of an evaporation and concentration technology, performing spray drying to obtain fish head thick soup powder, matching with a seasoning bag, and redissolving to obtain delicious fish head thick soup. Freshwater fish head by-products canbe effectively utilized, the problem that a common thick soup stewing is short in shelf life is solved, fishy smell is reduced, the content of amino acids in the soup is high, and t the soup has highnutritional value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making a reconstituted fish head soup stew powder bag. Background technique [0002] my country is one of the countries with the most freshwater aquatic products in the world, and the output of freshwater aquatic products also ranks first in the world. In the past ten years, my country's freshwater aquaculture industry has developed rapidly, and the amount of processed by-products has also increased, and the processing cost is high. How to efficiently use aquatic by-products to enhance industrial value has become an urgent problem for the freshwater fish industry. Crispy carp is a grass carp with special biological characteristics produced through a specific feeding method. Its meat is firm, refreshing, crisp, resistant to cooking, and has a delicious meat taste. It has been determined that compared with ordinary grass carp, the matrix protein, m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L17/00A23L27/00A23L5/10
CPCA23L23/10A23L17/00A23L27/00A23L5/10
Inventor 涂宗财马秋平胡月明刘俊王辉李雅思
Owner JIANGXI NORMAL UNIV
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