2 results about "Prepared fish" patented technology

The application discloses a preparation and flavor keeping method of pre-prepared barbecue spring fish, and belongs to the technical field of pre-prepared fish food processing. The method is to marinate the pre-processed spring fish by using a marinating soy sauce composition, brush edible oil and barbecue sauce on the surface of the spring fish in sequence after marinating, and then perform barbecue; cool the barbecue spring fish to room temperature, package and freeze; before eating, remove the frozen pre-prepared spring fish, brush edible oil without thawing, and then directly perform reheating treatment by using an oven. The method can maximize the texture characteristics such as chewiness and elasticity of the freshly prepared barbecue spring fish. Meanwhile, the loss of water and flavor substances in the reheating process can be reduced, and the characteristics of the freshly prepared product can be maximally reserved.

The present application relates to the technical field of food processing, and particularly relates to a preparation method and application of fish skin collagen peptide, and a collagen-absorbable jelly and a preparation method thereof.The present application provides a preparation method of fish skin collagen peptide, and the method comprises the following steps: firstly, mixing freeze-dried fish skin and phosphate buffer solution, boiling and then enzymolysis; then, centrifuging the enzymolysis product, taking the supernatant for drying, and obtaining fish skin collagen peptide; the prepared fish skin collagen peptide can be used in the preparation of an anti-anxiety product.The present application also utilizes a composite gel, metal ions, citric acid and fish skin collagen peptide to be compounded to obtain a collagen-absorbable jelly which has certain elasticity, adhesiveness, chewiness, good water retention and sensory evaluation.