Preparation method of clarias lazera head soup

Abstract

The invention discloses a clarias lazera head soup and a preparation method thereof, and the clarias lazera head soup which is rich in nutrition and uniform in particle size is obtained through ultrasonic-assisted common boiling. The preparation method comprises the following steps: heating a pot, adding 5-35g of soybean oil, adding 100-400g of fish head crushed mud, frying for 20s, adding 1000-1800g of water, then carrying out ultrasonic treatment. A single factor test is adopted to study the influence of ultrasonic time, ultrasonic temperature and ultrasonic power on the quality of fish head soup, and response surface experiments are performed to determine the ultrasonic-assisted treatment conditions are as follows: the ultrasonic time is 25-35min, the ultrasonic power is 420-560W, the ultrasonic temperature is 30-40 DEG C. Finally, the soup after ultrasonic treatment was boiled for 50-80min and filtered to obtain the fish head soup. According to the invention, micro-nano colloidal particles are really formed in the fish head soup, the ultrasonic-assisted boiling technology can promote nutrient substances in the fish head to be dissolved into the soup, the particle size of the particles in the soup is increased, a uniform and stable colloidal solution is formed, and the quality of the soup is improved.

Description

technical field [0001] The invention belongs to the field of fish head soup, and in particular relates to a fish head soup cooking process and a preparation method thereof. Background technique [0002] Leatherbeard catfish has high protein content, rich nutrition and tender meat. Fish head is rich in lipids, triglycerides and phospholipids are the main lipids, and the content of docosahexaenoic acid and eicosapentaenoic acid in phospholipids is the highest, which is a good source of unsaturated fatty acids. However, the appearance of the leather beard catfish head is not easily accepted by the public, so the utilization rate is extremely low, resulting in a great waste of resources and increasing the operating cost of the enterprise. There is an urgent need for a technology to utilize the fish head and increase its added value. [0003] The nutritional value of fish head soup is to provide the body with rich collagen, and collagen can increase the elasticity of the skin an...

AI Technical Summary

Problems solved by technology

However, the appearance of the leather beard catfish head is not easy to be accepted by the public, so the utilization rate is extremely low, resulting in a great waste of resources and increasing the operating cost of the enterprise. There is an urgent need for a technology to utilize the fish head and increase its added value.

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