Processing method of fish pomace and low-value miscellaneous fishes and its product

A processing method and technology of small miscellaneous fish, which are applied in food preparation, application, food science, etc., can solve the problems of waste of edible nutritional resources, no leftovers, and complex deodorization treatment, etc., so as to improve the utilization value, Easy to absorb by human body, great economic and social benefits

Inactive Publication Date: 2003-04-23
马莉雅
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  • Summary
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  • Description
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AI Technical Summary

Problems solved by technology

[0002] At present, the leftovers and low-value small miscellaneous fish after processing fish products have no edible value and have a special fishy smell. The fishy fish removal treatment is more complicated and the cost is high. They are mostly used to produce fish meal, fish oil, feed or as industrial raw materials.
A large amount of edible nutritional resources are wasted and it is easy to cause environmental poll

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] The preparation embodiment of fish jelly puree:

[0021] Take 10kg silver carp or other fish scraps, cut into pieces and crush them to 2cm 2 The size of the fish is soaked in a mixed aqueous solution of 2% ethanol and 5% acetic acid for 10 minutes, rinsed with water to remove mucus and blood until the fish is white and free of dirt, take it out and drain the water. Grind 5g of cloves, 5g of fennel, 3g of trinaphthalene, 100g of ginger, add 10 liters of water, decoct for a while to produce aroma, soak, rinse and drain the raw materials for 15-20 minutes, add water to 3-5 times of the raw materials, and put them in a high-pressure container. Decocting at high temperature, the temperature is about 120°C, the pressure is 10.30×104Pa, decocting for 25 minutes until the bone softens, the fish scales roll up, and the soup is rich without fishy smell. Filter the juice with a double layer of gauze, let it cool slightly, and remove the oil to obtain the puree. The original pulp...

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PUM

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Abstract

The prsent invention utilizes waste produced by producing fish product and low-value small miscellaneous fishes, including fish head, fish bone, fish skin, fish scale, fin, fish tail, fish blubber and internal organ except fish gills and fish bile, as raw material and adopts the processes of preparing material, pulverizing, washing, drying, cooking, adding flavouring material, adding perfume to remove fishy taste, adding coagualting agent and stabilizing agent, and makes them into various fish products, such as fish jelly, fish vermicelli, fish flour, fish ball and fish soup material, etc. with rich nutrients, amino acids, protein and trace elements, of calcium and phosphorus, etc. necessary for human body.

Description

technical field [0001] The invention belongs to aquatic food and its preparation method, in particular to a processing method and product of fish product leftovers and low-value small miscellaneous fish. Background technique [0002] At present, the leftovers and low-value small miscellaneous fish after processing fish products have no edible value and have a special fishy smell. The fishy fish removal treatment is more complicated and the cost is high. They are mostly used to produce fish meal, fish oil, feed or as industrial raw materials. . A large amount of edible nutritional resources are wasted and easily cause environmental pollution. In the prior art, it has been reported that fish scales are used to make concentrated fish scale juice, but fish scales are only a very small part of the leftovers, and the problem of waste of resources has not been fundamentally solved. Also do not see the method that utilizes all leftovers (except fish gills and...

Claims

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Application Information

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IPC IPC(8): A23L17/10
Inventor 殷军马莉雅
Owner 马莉雅
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