258 results about "Fish paste" patented technology

The invention relates to a fish paste and a preparation method. The fish paste is characterized by comprising main raw materials and auxiliary raw materials, wherein the main raw materials comprise fish filet, lard oil, corn starch, fresh eggs and water, and the auxiliary raw materials comprise refined salt, a natural aromatic condiment, sodium glutamine, sorbitol and vegetable protein. The fish paste is prepared by the special processes of stewing, sterilizing and caking. The fish paste has the characteristics of high protein content, low fat content, long retention period, delicate quality, smooth and soft mouth feel, good toughness after being sliced into a flaky shape and convenient eating, can be preserved for 5 months at ordinary temperature, can be eaten in a cooking way, a swilling way, a stewing way, a cold way or a hot way and is a delicious food which is suitable for all the people, and the quality of the fish paste can be preserved for 4 months at ordinary temperature.

The present inventors found that a natural red pigment can be obtained from hemoglobin and myoglobin whose metalloporphyrin moiety is zinc protoporphyrin, and made meat products, whale meat products, fish meat products and fish paste products that were colored with the natural red pigment. Consequently, it was possible to obtain food products stable to oxidation and exhibiting an excellent color tone without the need to use a color fixative, e.g. nitrite.

The present invention is one kind of green compounded and puffed feed for egg-shaped silver anchovy and carangid. The green compounded and puffed feed is prepared with steamed fish meal 25-45%, soybean residue 5-25%, pork bone powder 5-20%, beer yeast 1-6%, cuttle fish paste 2-5%, fish oil 1.0-2%, macaroni flour 10-26%, shrimp head powder 3-6%, lecithin 0.5-1%, vitamins 0.3-0.5%, compounded mineral 0.5-1% and choline chloride 0.3-0.5%, and through homogeneous mixing, adding astaxanthin 20-30g, carotenoid 30-50g and compound immunopotentiator 50-70g to each 100 kg of the mixture, extruding to pelletize, and stoving. The green compounded and puffed feed has simple compounding process and balanced nutrients, can meet the requirement of the growth of egg-shaped silver anchovy and carangid and raise the immunity of egg-shaped silver anchovy and carangid, and results in less water contamination.

The present invention belongs to the field of food processing technology, and relates to an agastache and perilla composite fish paste. It is made up by using fresh fish blocks, Chinese medicinal materials of agastache and perilla, water, yellow wine, scallion, garlic, ginger, xanthoxylum powder, thick broak-bean sauce and chilli oil through a certain preparation process. Besides, said invention also provides the concrete steps of said preparation process.

A process for producing a soy milk which involves adding a solidifying agent to a soy milk employed as the starting material, homogenizing the mixture, directly heating instantaneously with steam and then homogenizing again. The thus obtained soy milk has a body taste and is in the form of a liquid with a low viscosity. When heated, it is never solidified again. Therefore, this soy milk is appropriately usable in additives for pastry or bread doughs, fillings such as creams, materials for fermented food products, materials for drinks, materials for ice creams, materials for desserts, materials for fish paste products, materials for prepared foods, etc.

A method for improving the quality and shelf life of fish paste used to regulate blood sugar, blood fat and enteric flora by adding chitosan includes such steps as preparing fish paste, adding chitosan, egg white powder, starch, edible salt and ice water, shaping, and heating.

The invention relates to a process for preparing a fishy smell elimination calcium-rich fish paste, which comprises the following steps: (1) The head, the tail, the fin and the viscera of a bombayduck are took out, and then the inner wall of a fish body is cleaned, the fish is cut into sheets, and fishbone is winkled. (2) The fish and fishy smell elimination agent are mixed and soaked for eliminating the fishy smell. (3) The fish whose fishy smell and drained are eliminated is beat, and then the fish and water are mixed according to a certain radio, and broad bean paste and bodying agent are added to prepare the primary material of the fish paste. (4) After being dried, the fishbone is grinded and crossed through 20 mesh sieves, then is dissolved in water to be of suspension shape, and crosses through a colloid mill, and the diameter of particles of fish meal is 30-50 mu meters, after being dried, the fish meal is added into the primary material of the fish paste according to the needed calcium content in proportion, and then is disinfected and packaged. The invention has the advantages of simple processing method, low producing cost, after being processed, the fish paste which has the advantages of low fishy smell, fresh flavor of the fish, flavor of the soybean paste and high calcium value is obtained, the invention has an excellent economic benefit, simultaneously, the environmental pollution which is caused by abandoned bombayducks is reduced.

The preparation method of high-calcium high-protein whole fish product includes the following steps: grinding the whole fish including fish scale and fish bone into fish paste, addding other raw material richly containing protein, organic calcium, phosphorus and iron, then adding flavouring material, natural thickener and kneading them into dough, sheeting, forming and roasting to obtain the invented product.

The invention discloses a preparation method of a high elasticity dietary fiber type seawater fish highly-processed product, which comprises the following steps: unfreezing iced fresh seawater fish by running water, taking the fish, rinsing the fish by deionized water for one to three times, and blending to obtain fish paste; sequentially adding the following components in percentage by weight: 2.5% of table salt, 10% of cassava starch, 1-10% of pigskin collagen and 2-5% of microbial fermentation dietary fiber, controlling system moisture to be 75-80%, and uniformly blending to prepare crude fish paste; performing gelatinization for 45-60 minutes at 30-40 DEG C, heating for 15-30 minutes at 90-100 DEG C, taking out the crude fish paste and putting the crude fish paste into ice water for rapid cooling to obtain the fish paste product. The preparation method is easy and feasible and suitable for industrial production; in addition, the quality of the fish paste product can be remarkably improved, the excellent freeze-thaw stability of dietary fiber ensures that the quick-freeze fish paste product has a longer high-quality shelf life, so that the commercial value of low-value seawater fish is improved.

The present invention provides a protein deamidating enzyme that is added to a food material containing muscle protein and acts on the same to produce high-quality foods.

A bittern worm tablet as the feed of young prawn is prepared from powdered material, bittern worm pulp, fish paste, fish oil, minerals, vitamines, cholesterol, lecithin, chitosan, polymycose and spirulina through superfine pulverizing, proportionally mixing, colloid grinding, homogenizing and tabletting. Its advantages are high effect, low cost and no pollution to water.

The invention relates to a method for fast determination of the phosphate content in hairtail surimi and fish paste. The method provided by the invention comprises the following steps: getting a near-infrared spectrum of the phosphate content in the hairtail surimi and the fish paste and predicting the phosphate content in the hairtail surimi and the fish paste. By adopting the method disclosed by the invention, the problem that the existing method for detecting the phosphate content in the hairtail surimi and the fish paste can not detect a large batch of samples in a fast and non-destructive manner can be solved.

The invention discloses a novel fish sauce processing method. The novel fish sauce processing method comprises the following steps of (1) sequentially performing washing and impurity removal on fresh low-value fish, and placing the fish into a desinewer to extract the fish meat; (2) soaking the fish meat obtained in step (1) in a fishy smell elimination solution to eliminate the fishy smell; (3) cutting the residual fish skeletons with meat and fish bones into small blocks, freezing the fish skeletons and fish bone blocks to enable the fish skeletons and the fish bone blocks to have the temperature of -20DEG C, pulverizing the fish skeleton and fish bone blocks in a superfine manner to be in a size less than 100 meshes, so as to form fish bone paste; (4) mixing the fish meat obtained in step (2) and the fish bone paste obtained in step (3) with flour to obtain a mixture, and deep frying the mixture, so as to form deep-fried diced fish meat; (5) heating edible vegetable oil, mixing the deep-fried diced fish meat, soybean sauce, spice and seasonings to obtain a mixture, and decocting the mixture in an oil deep frying pot with the controllable temperature, so as to obtain the fish sauce. The process is simple and applicable to the industrialized production, the cost is low, the low-value fish can be adequately utilized, the taste of novel fish sauce is delicious and delicate, and a long shelf life of the novel fish sauce can be achieved without adding any preservative.

This invention relates to a method of sterilizing and producing a fish-paste product by utilizing microbubbles, which comprises the steps consisting of adding ozone gas-containing microbubbles generated in water to raw materials of a fish-paste product, coating the interfaces of the ozone gas-containing microbubbles with tissues in raw materials of a fish-paste product thereby maintaining the longevity of the ozone gas-containing microbubbles, and stimulating the ozone gas-containing microbubbles thereby rupturing coating shells of the ozone gas-containing microbubbles, as well as a germ-free fish-paste product produced by the production method.

The invention relates to a sausage and a preparation method thereof, belonging to the technical field of food processing. The sausage is characterized by comprising the following raw materials of 6-10 parts by weight of fish meat, 8-12 parts by weight of soybean protein isolate, 30-40 parts by weight of water, 6-10 parts by weight of starch, 8-12 parts by weight of vegetable oil, 0.5-0.8 part by weight of carrageenan and 0.3-0.5 part by weight of composite phosphate. The preparation method comprises the following steps of: mincing the fish meat into fish paste; chopping the soybean protein isolate and the water into a chopper mixer, adding the vegetable oil, the carrageenan, the starch and seasoning to obtain paste stuffing; uniformly mixing the fish paste in the step 1 in the mud stuffing obtained in the step 2; sending the obtained filling raw material to a filling machine for being quantitatively filled; and steaming and cooling to obtain the finished product of the sausage. The sausage is delicious in taste, rich in nutrients and convenient to eat.

The invention discloses an aquaculture feed for penaeus chinensis. The aquaculture feed is prepared by main and auxiliary materials. The main materials comprise, by weight, 22-26 parts of fish paste, 23-25 parts of fish meal, 8-12 parts of meat and bone meal, 8-12 parts of blood meal, 10-14 parts of yeast powder, 4-6 parts of sunflower seed cake, 1-3 parts of sugarcane slag powder, 8-12 parts of silkworm chrysalis, 0.8-1.2 parts of fish oil, 6-8 parts of soybean phosphatide, 2-4 parts of cuttlefish paste, 0.2-0.4 part of calcium dihydrogen phosphate, 0.1-0.2 part of green tea powder, and 1-2 parts of black bean powder. The auxiliary materials comprise, by weight, 0.02-0.04 part of insect chitin, 0.01-0.03 part of vitamin premix agent, 0.05-0.07 part of rhizoma polygonati, 0.02-0.04 part of hypericum japonicum, 0.02-0.04 part of medicated leaven, and 0.02-0.04 part of Taibai ginseng. The preparation method comprises the steps of mixing the main materials, granulating, spraying a solution of the auxiliary materials on the particles of the main materials, and drying. Feeding shrimps with the aquaculture feed for penaeus chinensis provided by the invention can promote shrimps to fully absorb nutrition, prevent shrimp diseases, promote shell growth and the shelling of shrimps, improve the yield, and reduce the feed coefficient.

The invention discloses a production method of fermented fish bone meat paste, comprising the following steps: preparing fish bone, fish head of sturgeon, channel catfish, tilapia mossambica and the like; pretreating, particularly washing and cutting into blocks; sterilizing; draining; soaking with mixture of salt and vinegar; draining; milling into slurry; adding salt; fermenting in a jar; carrying out solid-liquid separation; steaming the solids with high-temperature vinegar; mixing and homogenizing; flavoring; sterilizing; and finally obtain the finished product. According to the production method, the step of soaking with mixture of salt and vinegar is used for removing odorous substances, so the method is scientific, easy to operate and good in effect; the raw materials are soaked with the mixture of salt and vinegar, saline water and acetic acid work together to improve the solubility of the odorous substances in water so that the odorous substances are dissolved into water, thereby reaching the purpose of removing odorous substances from the raw materials; enzymes of fish are used for natural fermentation, thereby ensuring the flavor of fish meet paste; through solid-liquidseparation after fermentation, the obtained solids are steamed with high-temperature vinegar, so the grain size of the fish meat paste is reduced further, the uniform and consistent taste of the fishmeat paste is ensured; and after being steamed with vinegar, the solids are mixed with fermentation liquor, thereby ensuring good taste and flavor of the fish meat paste.

The invention relates to a soilless Nereid larva breeding method. According to the method, with 27-29 DEG C of water temperature, 7.8-8.6 of pH and 28-30 of salinity, larva breeding water undergoes dark precipitation and secondary sand filtration and is then filtered for further use by a 300-mesh bolting-silk bag; large and vigorous heteronereis bodies with no exterior wounds are selected and positioned in a plastic bucket containing 0.5 m3 of sea water for oviposition and insemination according to a proportion of 3:1 between the female and the male heteronereis bodies; oosperms undergo three times of egg washing and then are moved into a larva breeding pond; larva in a roaming period are mainly fed with chlamydomonas together with a certain amount of artificially mixed feed; when the larva grow into five-setiger nectochaeta larva, gracilaria is put in the pond as an attachment substrate, and a small amount of fish paste is also fed; and during the Nereid larva breeding, according to larva growing periods, the light illumination is controlled in a range of 300-1000 Lux. When the gracilaria is used for replacing silt as the Nereid perching place, as the gracilaria can utilize the metabolic products of the Nereids as the nutrients to promote self growth and is easily cleaned, the living environment of the larva can be bettered, the diseases and the damage to the larva during larva generation can be reduced, and the survival rate of the larva can be improved.

The invention discloses a ganoderma lucidum spore composite fish sausage which is prepared by 50-100g of pork, 50-100g of pigskin, 20-25g of sugar, 30-40g of salt, 3-4g of ground pepper, 3-4g of five spice powder, 25-35ml of dark soy sauce, 10-15g of reishi shell-broken spore powder, 10-25g of pumpkin freeze-dried powder and 30-40g of mushroom wine in every1000g of fish paste. The mushroom wine is prepared by 60-100g of dried mushroom, 30-50g of dried lemon and 10-15g of rhizoma polygonati in every 1500g of white spirit. The ganoderma lucidum spore composite fish sausage is reasonable in component distribution ratio, enables the sausage to be mellow in taste, and is delicate in meat while suffusing an exquisite fragrance all around.

Disclosure is made of a method for thawing frozen ground fish meats which comprises almost uniformly milling a frozen ground fish meat mass and then thawing it by elevating temperature. Disclosure is further made of a process for producing materials for fish paste products which involves the step of mixing under stirring the ground fish meat thus thawed together with additives with the use of a pin mixer. Disclosure is furthermore made of a process for producing kamaboko which comprises molding the material for fish paste products thus obtained, passing electric current therethrough, thus heating the molded products due to the electrical resistance within the same, subjecting the products to suwari gelation by heating for a definite time and then further heating the same. The method of the present invention is widely usable in the industrial fields with the use of frozen ground fish meats.

The invention discloses a dried fish product. The dried fish product is prepared from the following raw materials, by weight, 95-2 parts of a fish paste, 4-95 parts of soybean protein isolate and 1-3 parts of salt. The fish paste which has the characteristics of abundant calcium and nutrition abundance is utilized in the dried fish product as a raw material, so the dried fish product which has the advantages of production cost reduction, and guarantee of nutrition and dainty, good taste, strong chewing, convenient carrying and convenient eating is a tour leisure food for all ages. The invention also provides a preparation method of the dried fish product, which opens up a good approach for the depth processing and the comprehensive utilization for effectively utilizing fish leftovers.

The invention discloses a processing method of high-quality freshwater fish paste. The method comprises the following concrete steps: rinsing freshwater fish meat twice and dewatering; and adding 1.0%-5.0% of fish bone powder and an anti-freezing agent, quickly freezing and storing at -18 DEG C, wherein the fish bone powder is prepared by processing fish bones through a colloid mill and has the particle size being 0.08mm-0.14mm. According to the method, the fish bone powder is added, so that the yield of the fish paste can be increased, the content of calcium in the fish paste can be increased, the nutritional value of the fish paste can be improved, the jelly strength of the fish paste can be enhanced by 5%-15%, and the quality of the freshwater fish paste can be improved.