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Trachinotus ovatus flesh product and preparation method thereof

A technology for golden pomfret meat and golden pomfret, which is applied in the directions of food ingredients, food science, application, etc., can solve problems such as affecting normal consumption, loss of nutrients, affecting the taste of fish meat products, etc., and achieves full utilization, delicious taste and nutrition. rich effects

Pending Publication Date: 2021-12-28
HAINAN TROPICAL OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, conventional fish meat products have agglomeration, white flocculation, etc., which affect the normal consumption of children, the elderly, and other people with dysphagia; at the same time, fish meat products prepared by inappropriate preparation processes not only seriously affect the taste of fish meat products , and cause a large loss of nutrients

Method used

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  • Trachinotus ovatus flesh product and preparation method thereof
  • Trachinotus ovatus flesh product and preparation method thereof
  • Trachinotus ovatus flesh product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Remove viscera and gills from 4 golden pomfrets of about 200g, wash them with 6.4kg water 3 times for 10 minutes each time, place them on the steamer rack, steam for 15 minutes, remove the steamer rack, and remove the golden pomfret meat with chopsticks , remove the fish head together with the fish bones, and combine the remaining fish meat, and the fish meat is in the shape of minced fish meat at this time.

[0046] Take 100g of minced fish meat and put it into a chopping machine to chop and mix for 5 minutes, then add 2g of edible salt and grind for 3 minutes. During the above chopping and crushing process, ice water is circulated in the interlayer to keep the temperature at 4°C to 10°C. Add 150g of water to the minced fish meat obtained after chopping and beating, and use a colloid mill to crush and grind to obtain fish meat paste. Add 15g of egg white powder, 10g of whey protein powder, 10g of soybean protein powder, 5g of starch, and 0.5g of monosodium glutamate i...

Embodiment 2

[0050] Remove viscera and gills from a golden pomfret of about 700g, wash with 2.1kg of water each time, rinse 3 times for 10 minutes each time, put it on the steamer rack, steam for 15 minutes, remove the steamer rack, and use chopsticks to pull off the golden pomfret. For pomfret meat, remove the fish head and fish bones, and combine the remaining fish meat. At this time, the fish meat becomes minced fish meat.

[0051] Take 200g of minced fish meat and put it into a chopping machine to chop and mix for 5 minutes, then add 5g of edible salt and grind for 3 minutes. During the above chopping and crushing process, ice water is circulated in the interlayer to keep the temperature at 4°C to 10°C. Add 200g of water to the minced fish meat obtained after chopping, mixing and crushing, and use a cooking machine to crush and grind to obtain fish meat paste.

[0052] Add 8g of egg white powder, 15g of whey protein powder, 15g of soybean protein powder, 10g of starch, and 1g of sodiu...

Embodiment 3

[0056] Remove the viscera and gills of a 600g golden pomfret, rinse with 3-4kg of water for 3 times, each time for 10 minutes, put it on the steamer rack, steam for 15 minutes, remove the steamer rack, and pull it down with chopsticks For golden pomfret meat, remove the fish head and fish bones, and combine the remaining fish meat. At this time, the fish meat becomes minced fish meat.

[0057] Take 80g of minced fish meat and put it into a chopping machine to chop and mix for 5 minutes, then add 2g of edible salt and grind for 3 minutes. During the above chopping and crushing process, ice water is circulated in the interlayer to keep the temperature at 4°C to 10°C. Add 100g of water to the minced fish meat obtained after chopping and crushing, and use a colloid mill to crush and grind to obtain a fish pulp.

[0058] Add 20g of egg white powder, 8g of whey protein powder, 8g of soybean protein powder, 3g of starch and 0.2g of sodium glutamate into the fish pulp and continue st...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a trachinotus ovatus flesh product and a preparation method thereof. The trachinotus ovatus flesh product comprises the following components in parts by weight: 80-200 parts of trachinotus ovatus flesh, 10-20 parts of egg white powder, 8-15 parts of whey protein powder, 8-15 parts of soybean protein powder, 10-15 parts of vegetable oil, 3-10 parts of starch, 2-5 parts of edible salt and 0.2-1 part of sodium glutamate. The trachinotus ovatus flesh is used as a main raw material, and the egg white powder, the whey protein powder, the soybean protein powder, the vegetable oil, the starch, the edible salt, the sodium glutamate and water are added to prepare the trachinotus ovatus flesh product. The obtained trachinotus ovatus flesh product is rich in nutrition and delicious in taste, and full utilization of trachinotus ovatus resources can be achieved. The result of the embodiment shows that the trachinotus ovatus flesh product provided by the invention is smooth and fine in fish flesh, is light pink, is free from flocculate or caking, and has the fresh and fragrant fish flavor of trachinotus ovatus.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a golden pomfret meat product and a preparation method thereof. Background technique [0002] Golden pomfret is a kind of high-protein and low-fat marine fish, rich in DHA, EPA and other unsaturated fatty acids, vitamins and minerals. At present, the amount of breeding is relatively large, but in addition to fresh sales and frozen supply, the deep processing of golden pomfret is very lacking. At the same time, because of its flat body, the internal organs are concentrated in the lower abdomen, the fish bones in the middle are relatively large, and the meat is easy to loosen, so there are many problems in processing. Thereby, be badly in need of developing the novel product of golden pomfret by novel processing method. [0003] In addition, with the continuous improvement of people's living standards, dietary nutrition has become an issue of increasing concer...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L5/10A23L15/00A23L17/00A23L29/10A23L29/30A23L33/185A23L33/19
CPCA23L17/10A23L17/70A23L15/30A23L33/185A23L33/19A23L29/30A23L29/10A23L5/13A23V2002/00A23V2250/54252A23V2250/5488Y02A40/818
Inventor 胡亚芹胡玲萍胡之恒裴志胜
Owner HAINAN TROPICAL OCEAN UNIV
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