Fresh fish beverage and its preparation method

Abstract

The composition of fresh fish beverage raw material is formed from 27-40% of fresh fish or shrimps or crab, 2.4-4.7% of gloiopeltis, 5-12% of jujube, 50-58% of white sugar and 1.3-2% of citric acid. Said raw material is dissolved in 6-7 times weight ratio so as to form said invented fresh fish beverage, and its preparation method includes the following steps: preparing raw material, ultrafine pulverizing, extracting, deodorization, removing fishy smell, adding auxiliary material, boiling, sterilizing, filtering, deaeration, filling and sterilizing to obtain the invented product with amber color, rich nutrients, palatable taste and unique flavour.

Description

technical field [0001] The present invention relates to a beverage and its preparation method, in particular to fresh fish beverage and its preparation method. Fresh fish can be obtained by adding water, ripening and sterilizing ultra-finely crushed fresh fish paste and other auxiliary materials for improving the taste, and then filling beverage bottles. Beverages, the consumption of fish is very common in daily life, but processing it into beverages should be an unprecedented innovation. Background technique [0002] In today's society, there are two ways to eat fish: traditional processing and new processing. The traditional processing is to cook the fish by steaming, frying, boiling, frying, etc., and then eat them directly or fill them in cans and package them for storage. It can be eaten after being minced, dried, pickled, smoked, etc.; the new processing method is to process the fish into fish meal, fish oil, concentrated fish protein, protamine and other products befo...

AI Technical Summary

Problems solved by technology

[0003] 1. The processing process before eating is very complicated and troublesome, time-consuming and labor-intensive;

[0004] 2. The nutrients beneficial to the human body contained in fish are easily damaged during processing, and it is difficult to effectively preserve them;

[0005] 3. When pickled, smoked, dried and other methods are used for processing, it is difficult to ensure the hygienic condition, and it is easy to infiltrate harmful substances;

[0006] 4. The unique fresh taste of fresh fish is difficult to preserve

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