Method for preparing sturgeon soup from sturgeon heads and sturgeon soup

The technology of sturgeon head and sturgeon, which is applied in the application, food adsorption, food ingredients containing oil, etc., can solve the problems of heavy fishy smell, inconvenient eating, affecting eating, etc. high degree of effect

Active Publication Date: 2021-09-28
衢州鲟龙水产食品科技开发有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few fish soup products on the market, and the storage time of fish soup in the prior art is short, which is not conducive to preservation. After a long storage time, there will be stratification, flocculent gel and other states, and the appearance is not good, which affects eating; and this Problems such as storage period, deodorization, and taste of similar products have always existed in the whole process of product production, and in order to solve these problems, it is also to increase the production cost of the product and the consumer acceptance is poor; in addition, the product will also be inconvenient to carry, Problems such as inconvenient eating, strong fishy smell and poor taste after heating when eating
At present, the high-value utilization of sturgeon head is mainly used as the raw material for extracting chondroitin sulfate (such as patent CN101530201) or collagen peptide (such as patent CN109880872A). , and the audience is small, which is not conducive to industrial application
With the continuous expansion of the sturgeon industry, a large number of sturgeon heads, the by-product of caviar, the main product of the sturgeon industry, are still being discarded, which is not conducive to the high-value utilization of sturgeon

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A method for preparing sturgeon soup by utilizing the heads of sturgeons, comprising the following steps:

[0058] (1) Pretreatment: Use a cutting tool to cut the frozen sturgeon head into pieces of 3-4 cm in length, width and height, and send it to the thawing area for natural thawing; rinse for 10 minutes after thawing to ensure that it does not contain blood and mucus residues , to obtain fish head pieces;

[0059] (2) Separation of fish head components: Put the fish head fragments into a steamer, cook at 110°C for 30 minutes, separate the cartilage, cut into small pieces with a length and width of 1 cm, rinse for 8 minutes to remove fat, blood clots and After mincing the meat, obtain small pieces of cartilage; rinse the remaining meat and hard bones for 8 minutes and set aside;

[0060] (3) One-time boiling: mix meat and hard bones with water, the mass ratio of water and sturgeon head is 3:2, carry out one-time boiling for 30 minutes to make the meat in a state of ...

Embodiment 2

[0063] A method for preparing sturgeon soup by utilizing the heads of sturgeons, comprising the following steps:

[0064] (1) Pretreatment: Use a cutting tool to cut the frozen sturgeon head into pieces of 3-4cm in length, width and height, and send it to the thawing area for flowing water thawing (pay attention to ensure that the water surface is not over the fish body; regularly record the thawing water temperature to ensure The temperature of the fish head is not higher than 4.0°C, and the thawing time is strictly controlled, and the fish can be thawed in different periods according to the production situation); after the thawing is completed, rinse for 5 minutes to ensure that it does not contain blood and mucus residues, and obtain fish head fragments;

[0065] (2) Separation of fish head components: put the fish head fragments into a steamer, cook at 115°C for 20 minutes, separate the cartilage, cut into small pieces with a length and width of 1 cm, rinse for 5 minutes to...

Embodiment 3

[0069] A method for preparing sturgeon soup by utilizing the heads of sturgeons, comprising the following steps:

[0070] (1) Pretreatment: Use a cutting tool to cut the frozen sturgeon head into pieces of 3-4 cm in length, width and height, and send it to the thawing area for natural thawing; rinse for 10 minutes after thawing to ensure that it does not contain blood and mucus residues , to obtain fish head pieces;

[0071] (2) Separation of fish head components: put the fish head fragments into a steamer, cook at 120°C for 10 minutes, separate the cartilage, cut into small pieces with a length and width of 2 cm, rinse for 10 minutes to remove fat, blood clots and After mincing the meat, obtain small pieces of cartilage; rinse the remaining meat and hard bones for 8 minutes and set aside;

[0072] (3) One-time boiling: mix the meat and hard bones with water, the mass ratio of the water and the head of the sturgeon is 4:3, carry out one-time boiling for 60 minutes to make the...

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PUM

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Abstract

The invention relates to the technical field of food processing, and discloses a method for preparing sturgeon soup from sturgeon heads and the sturgeon soup. The method for preparing the sturgeon soup comprises the following steps that a sturgeon head is separated into two parts, one part comprises meat and hard bones, and the other part comprises cartilage; boiling the meat and the hard bones into sturgeon head soup, and liquefying cartilage into sturgeon cartilage liquid; and mixing the sturgeon head soup with the sturgeon cartilage liquid to prepare the sturgeon soup. According to the invention, the sturgeon head is divided into cartilage, meat and hard bone to be treated respectively, nutrient substances in the sturgeon head can be reserved to a large extent, the utilization degree of the sturgeon head is high, the process is simple, and the method is suitable for industrial high-value utilization of the sturgeon head leftovers.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing sturgeon soup by using sturgeon heads and the sturgeon soup. Background technique [0002] Sturgeon is one of the earliest vertebrates in existence. It has a history of 160 million years. It is the largest freshwater fish with the longest life span. It has extremely high economic value and scientific research value. All other parts (including bones) of the whole body except the bone plate on the body surface are edible, and the nutritional value is extremely high, and it is classified as a high-grade tonic. "Compendium of Materia Medica. Sturgeon" quotes under the article "sturgeon": "Its meat nourishes deficiency and qi, strengthens the body, boils juice and drinks it, and cures bleeding; its nose meat is preserved to nourish deficiency and lower qi; its seeds are like small beans. , Food for bodybuilding, killing worms in the abdomen. Known as sh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L17/00A23L5/20
CPCA23L23/00A23L17/70A23L5/273A23V2002/00A23V2300/02A23V2250/5488A23V2250/18A23V2250/032A23V2250/1618A23V2250/1614A23V2250/1578
Inventor 汪金林徐鹏赵元晖白帆蒋博张骁夏永涛王斌
Owner 衢州鲟龙水产食品科技开发有限公司
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