Preparation method of dried sturgeon floss

A technology of sturgeon and fish fins, which is applied in the field of preparation of sturgeon fish floss, can solve the problems of hardening and other problems, and achieve the effect of long shelf life, rich nutrition and good taste

Pending Publication Date: 2021-05-11
湖北清江鲟龙渔业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the above-mentioned technical problems, the present invention provides a preparation method of sturgeon floss, the preparation method is simple to operate, the processing cost is low, the sturgeon is not easy to deteriorate during the production process, and the prepared sturgeon is soft and hard to harden, rich in nutrition, Easy to eat, delicious taste, good taste, fast digestion and absorption, to meet the needs of different groups of people

Method used

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  • Preparation method of dried sturgeon floss
  • Preparation method of dried sturgeon floss

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A preparation method of sturgeon floss, said method comprising the following steps:

[0038] (1) Raw material pretreatment: choose fresh or thawed sturgeon in running water, remove fish head, fish tail, fish fins, viscera and dorsal, lateral and ventral bone plates;

[0039] (2) Take the meat: cut the pretreated sturgeon along the spine to cut the muscles on both sides, remove the fish with more fat in the abdomen, remove the abdominal spines, clean and cut into meat sections;

[0040] (3) Steaming: put the sliced ​​meat on the steaming grid in the pressure cooker, add sliced ​​ginger and spring onion, and steam;

[0041] (4) Fragmentation: Peel the cooked sturgeon meat and divide it into minced meat;

[0042] (5) Roasting: Roast the minced meat to remove moisture and grease;

[0043] (6) Seasoning and frying: pour the baked minced meat into the frying pan, stir-fry, press loosely, add seasonings, and continue to stir-fry;

[0044] (7) Drying and kneading: spread the...

Embodiment 2

[0057] A preparation method of sturgeon floss, said method comprising the following steps:

[0058] (1) Raw material pretreatment: choose fresh or thawed sturgeon in running water, remove fish head, fish tail, fish fins, viscera and dorsal, lateral and ventral bone plates;

[0059] (2) Take the meat: cut the pretreated sturgeon along the spine to cut the muscles on both sides, remove the fish with more fat in the abdomen, remove the abdominal spines, clean and cut into meat sections;

[0060] (3) Steaming: put the sliced ​​meat on the steaming grid in the pressure cooker, add sliced ​​ginger and spring onion, and steam;

[0061] (4) Fragmentation: Peel the cooked sturgeon meat and divide it into minced meat;

[0062] (5) Roasting: Roast the minced meat to remove moisture and grease;

[0063] (6) Seasoning and frying: pour the baked minced meat into the frying pan, stir-fry, press loosely, add seasonings, and continue to stir-fry;

[0064] (7) Drying and kneading: spread the...

Embodiment 3

[0077] A preparation method of sturgeon floss, said method comprising the following steps:

[0078] (1) Raw material pretreatment: choose fresh or thawed sturgeon in running water, remove fish head, fish tail, fish fins, viscera and dorsal, lateral and ventral bone plates;

[0079] (2) Take the meat: cut the pretreated sturgeon along the spine to cut the muscles on both sides, remove the fish with more fat in the abdomen, remove the abdominal spines, clean and cut into meat sections;

[0080] (3) Steaming: put the sliced ​​meat on the steaming grid in the pressure cooker, add sliced ​​ginger and spring onion, and steam;

[0081] (4) Fragmentation: Peel the cooked sturgeon meat and divide it into minced meat;

[0082] (5) Roasting: Roast the minced meat to remove moisture and grease;

[0083] (6) Seasoning and frying: pour the baked minced meat into the frying pan, stir-fry, press loosely, add seasonings, and continue to stir-fry;

[0084] (7) Drying and kneading: Spread the...

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Abstract

The invention relates to the technical field of aquatic product processing, and provides a preparation method of dried sturgeon floss. The preparation method comprises the following steps of pretreating raw materials; taking meat; cooking; performing fragmentation; baking; seasoning and frying; drying and rubbing; and packaging. The preparation method is simple to operate and low in processing cost, the sturgeons are not easy to deteriorate in the production process, and the prepared dried sturgeon floss is rich in various nutrient substances required by human bodies, rich in nutrition, convenient to eat, delicious in taste, good in mouth feel and quick to digest and absorb, and meets the requirements of different people.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing and relates to a preparation method of sturgeon floss. Background technique [0002] Sturgeons belong to the order Osteophytes, Subclass Radix, Order Sclerophyta, and Order Acipenseriformes. Produced in coastal areas and major waters in the north and south, it is a large economic fish and one of the few living fossils in the world that live in water. [0003] In recent years, with the improvement of sturgeon breeding and breeding technology, China's sturgeon breeding industry has developed rapidly, becoming one of the countries with the largest sturgeon farming industry in the world today, and the total breeding volume accounts for more than 80% of the world's total. However, at present, most of the development and utilization of sturgeon products in my country is still at the initial edible stage, mainly selling fresh and frozen sturgeon meat, but compared with other economic ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L17/00A23L27/10A23B4/10A23L5/10A23L5/20A23L15/00
CPCA23L17/10A23L17/70A23L27/10A23L15/30A23L5/10A23L5/13A23L5/27A23B4/10A23V2002/00A23V2250/511
Inventor 王丹汪银尧张书凡高芹
Owner 湖北清江鲟龙渔业有限公司
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