Preparation method of gel type fish soup instant food

A technology for gel-type fish soup and instant food, which is applied in the directions of food ingredients, food ingredients as gelling agents, and food ingredients as taste improvers, etc. problems, to achieve the effect of enriching the taste, improving the convenience of eating, and having a wide range of applications

Pending Publication Date: 2022-03-29
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In summary, the convenience soups in the prior art all have deficiencies such as excessive loss of nutrients, poor flavor, difficulty in matching, and single eating method in terms of side dish collocation and technical processing. , save time and labor and can prepare a gel-type instant soup with rich nutrition and good mouthfeel. It is very necessary

Method used

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  • Preparation method of gel type fish soup instant food
  • Preparation method of gel type fish soup instant food
  • Preparation method of gel type fish soup instant food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Example 1: Preparation of prefabricated whole fish soup

[0057] S1. Raw material processing and deodorization: take snakeheaded fish, slaughter and bleed, remove viscera, wash, cut in half, and cut into pieces to obtain fish pieces; soak the fish pieces in salt solution to remove fishy smell, rinse and drain to obtain deodorized fish. Fishy fish pieces; wherein, the salt solution is obtained by mixing edible salt and water, the concentration of the salt solution is 5-15g / L, the mass ratio of the salt solution to the fish pieces is 2:1-3:1, and the soaking time is 0.5- 1.5h;

[0058] S2. Flavor optimization and nutritionalization: Fry the fishy fish pieces obtained in step S1, and fry them in an induction cooker at a temperature of 150-170°C for 1-3 minutes. Control the oil for 1 to 3 minutes to obtain prefabricated fish pieces; put the prefabricated fish pieces and water 2 to 3 times the mass into a pressure cooker and cook at 50 to 70KPa for 0.5 to 1.5 hours to obtai...

Embodiment 2

[0060] Embodiment 2: the preparation of kelp molecular sphere

[0061] S1. Raw material processing: After cooking the kelp, wash it, cut it into pieces, and soak it in 1%-3% acetic acid solution for 30-60 minutes to obtain the deodorized kelp pieces; mix the deodorized kelp pieces with purified water at a ratio of 1:3-1 The mass ratio of :5 is poured into a juice extractor to obtain kelp pulp.

[0062] S2. Flavor optimization: add salt and white pepper powder to the kelp pulp for seasoning, and stir evenly to make it tasty.

[0063] S3. Stability deployment: add sodium alginate to the kelp pulp obtained in step S2, the mass ratio of kelp pulp to sodium alginate is 100:1 to 100:2, pour it into a blender and stir until the sodium alginate dissolves, and stir The good mixture is left to stand for 0.5-2 hours, and the foam on the surface is dispersed to obtain kelp mud.

[0064] S4. Setting the shape: prepare calcium brine, which is prepared with food-grade calcium chloride, and...

Embodiment 3

[0066] Embodiment 3: the preparation of black fish gel type fish soup instant food (+kelp molecular ball+tofu cassava block)

[0067] S1. Preparation of ingredients: Tofu and cassava flour are compounded at a mass ratio of 1:1 to 2:1, kneaded evenly, rubbed and cut into pieces (0.5cm×0.5cm×0.5cm~1cm×1cm×1cm), boiled water Cooked, remove and set aside;

[0068] S2, jelly composite: adding mass percentage (taking prefabricated whole fish soup as a benchmark 100%) is 4%~8% gelatin, 0.05%~0.15% karaage in the prefabricated whole fish soup that embodiment 1 makes Glue, 10%-20% of the kelp molecular balls prepared in Example 2, and 5%-10% of the ingredients prepared in step S1 were placed in a water bath at 60-80°C to mix the materials evenly to obtain a mixed soup stock.

[0069] S3. Gel molding: Pour the mixed soup into the mold and let it stand, and after demoulding, pack it to obtain the black fish gel type fish soup instant food——snake fish soup jelly product. see Figure 5 ...

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Abstract

The invention discloses a preparation method of a gel type fish soup instant food, and belongs to the field of instant food processing, snakehead is washed, diced, fried and boiled under high pressure, fish soup in a pot is crushed and sieved, a modern food forming technology and a nutrition compounding idea are adopted to develop novel snakehead gel soup, kelp molecular balls are matched, and the instant food is prepared. Meanwhile, a gel compounding technology is used for stabilizing a fish soup system, so that the novel gel type fish soup convenient food which is comprehensive in nutritional composition, can be eaten instantly or brewed, is instant, smooth and not greasy, and the fish soup tastes mellow and delicious after being heated is obtained.

Description

technical field [0001] The invention relates to a preparation method of gel-type fish soup instant food, belonging to the technical field of food processing. Background technique [0002] Most instant soup products on the market have the problems of uneven quality of raw materials and uneven nutrition. However, high-end soup products in restaurants are time-consuming and difficult to make. With the gradual improvement of people's living standards and the accelerating pace of life, consumers have the pursuit of nutrition, health, delicacy and convenience for soup products. Soup products have more urgent needs for fast food, convenience and nutrition. The market requires soup products to not only have the advantages of convenience and fast food, but also have super high cost performance. However, the current technology and products are largely difficult to meet the needs of consumers for both nutrition and convenience. Patent CN111616323A prepares crucian carp into whole fi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L17/00A23L17/60A23L29/281A23L29/256
CPCA23L23/10A23L17/00A23L17/60A23L29/284A23L29/256A23V2002/00A23V2250/022A23V2250/5026A23V2200/14A23V2250/5432A23V2250/5036A23V2200/228
Inventor 董秀萍马骁骁郑佳楠宋雨欣黄清梅阎星如邵晓阳于婉莹
Owner DALIAN POLYTECHNIC UNIVERSITY
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