CN101199353B - Cleansing preparing method of making all use of fresh-water fish - Google Patents
Cleansing preparing method of making all use of fresh-water fish Download PDFInfo
- Publication number
- CN101199353B CN101199353B CN2007101685186A CN200710168518A CN101199353B CN 101199353 B CN101199353 B CN 101199353B CN 2007101685186 A CN2007101685186 A CN 2007101685186A CN 200710168518 A CN200710168518 A CN 200710168518A CN 101199353 B CN101199353 B CN 101199353B
- Authority
- CN
- China
- Prior art keywords
- fish
- fresh
- flavouring
- bone
- metering
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Images
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a clean manufacturing technique to fully use a freshwater fish. The key point of the invention is to dismember the alive fish according to the fish body organ structure, and process and make full use of the fish; the fish can be processed into fillets, surimi products, fish oil, collagen protein, glutin, crisp fish bone, fish condiment and series of pellet feed. The invention has the outstanding advantages that the manufacturing technique produces no solid waste, makes full and reasonable use of the material, saves resources and has no environment pollution.
Description
Technical field
This patent relates to food processing technology field, specifically, belongs to fresh-water fishes processing and comprehensive utilization technique field.
Technical background
China is that fresh-water fishes produce and consume first big country in the world, and the fresh-water fishes processing history is long, and the fresh-water fishes converted products is by kind surplus 30, process technology achievement and patent constantly push into and make new advances, but the technology integrated level is not high, and not enough in comprehensive utilization and value added by manufacture, fresh-water fishes processing enterprise benefit is not high, discarded object produces in a large number, the fresh-water fishes industry is badly in need of technology integrated level height, technology advanced person, and product is marketable, the raw material availability height, the technology that comprehensive benefit is good.
As everyone knows, in fresh-water fishes processing, can produce a large amount of fish heads, fish-bone, fish scale, fish oil byproduct and the fish gill, internal organ the like waste.Also there are some patented technologies to inquire into regard to utilization in a certain respect, production method as patent of invention 200310114500.X fish scale collagen, 20051004708.5 1 kinds of acid soluble fish skin collagens of patent of invention and preparation method thereof, the processing method of patent 200410071942.5 hydrolytic fish skin collagens etc. are only studied the method that fish scale, fish-skin are produced collagen.
Patent of invention 200610038237.4 is the preparation method of the thermal response shrimp flavoring of raw material with shrimp or shrimp leftover bits and pieces, discloses the production method of shrimp seasoning.
The preparation method of 200610029553.5 1 kinds of natural fish essences of patent of invention, disclosing a kind of is raw material with the flesh of fish, adopt single enzymolysis or plurality of enzymes hydrolysis successively, prepare natural fragrant class essence precursor, add carbohydrate material and amino acid and thiamine again and add the method that thermal response is produced fish essence, but byproducts such as a large amount of fish heads, fish-bone rationally do not utilize.
The processing method of 200410013913.3 1 kinds of low-value freshwater fish complete utilizations of patent of invention discloses fresh-water fishes and leftover bits and pieces has been processed into the delicious and crisp fillet, anti-fatigue amino acid oral liquid, the method for three kinds of products of pet food.
Obviously, the technology converted products is single at present, and the advantage of fresh-water fishes resource is not rationally utilized, and fish head, fish-bone contain abundant flavor substance, and a large amount of collagens, unsaturated fat, phosphatide and calcium are not fully used.Fish scale, fish-skin, fish fat contain a large amount of high-quality collagens, also rationally do not utilize, and the fish gill, fish intestines are not suitable for directly doing raw-food material.
In view of present fresh-water fishes process technology deficiency, the objective of the invention is to, on existing fresh-water fishes process technology basis, provide a kind of and give full play to that fresh-water fishes raw material resources advantage, product are marketable, increment significantly, comprehensive benefit is good, the fresh-water fishes complete utilization cleansing preparation method of making that the technology integrated level is high.
The invention provides a kind of fresh-water fishes complete utilization, eco-friendly cleansing preparation method of making.
Summary of the invention
A kind of fresh-water fishes complete utilization cleansing preparation method of making, its technical essential is, fresh and alive fish is processed as fish head and fish tail and fish-bone and fish scale and fish-skin and fish fat and the flesh of fish and fish oil and the fish cheek and fish intestinal tissue by fish soma segmentation of structures, complete utilization processing, not only fillet and surimi product and fish oil and collagen and gelatin product can be processed into, crisp fish bone and bright flavouring in river (fish) and pellet product can also be processed into simultaneously.
The bright flavouring processing method in described river (fish) may further comprise the steps:
One or two or more kinds composition is a raw material in a, the fish head with fresh-water fishes, fish tail, the fish-bone, handle by taking off raw meat liquid, take off the raw meat formula of liquid and be (weight ratio): water 100, pickles 1～6, cooking wine (yellow rice wine) 1～5, ginger (aquatic foods) 1～2, capsicum 0～5, salt 0.5～2;
B, big fire are opened wide and were boiled 0.5～1 hour, and (0.01～0.1Mpa) boiled 1～6 hour in pressurization again;
C, filtration concentrate;
D, concentrate add Cobastab
2One or two or more kinds composition in (0.1～5%) and sucrose (1～10%) or maltose (1～10%) or the fruit glucose (1～10%) under 100～135 ℃, heated 30～90 minutes, and is hyperchromic by the thermal response flavouring;
E, metering, can, vacuum seal, high temperature sterilization (121 ℃, sterilization in 10 minutes) promptly get liquid seafood flavouring.
(10～35%) converted starch is added in f or continuation, or adds (10～30%) plant protein powder, and is spray-dried, and metering, packing promptly get solid seafood flavouring.
The processing method of described crisp fish bone may further comprise the steps:
A, crisp fish bone product are to be major ingredient by the fresh-water fishes fish-bone, and raw meat is softening to be handled through taking off, and takes off the raw meat formula of liquid and is (weight ratio): water 100, salt 5～15, cooking wine (yellow rice wine) 2～20, vinegar 1～10, ginger 0.5～5, capsicum 0.5～5;
B, take off raw meat softening after, 40～60 ℃ dry 6～24 hours down;
C, 100～130 ℃ of bakings 10～40 minutes or microwave oven bakes 10～100 seconds;
D, metering, packing promptly get the good to eat crisp fish bone of crisp-fried.
Described pellet processing method is, at the fresh-water fishes fish gill and fish intestines, with one or two or more kinds composition in the rice bran of the solid residue of producing the seafood flavouring and 1～3 times (weight ratio) and wheat bran and bean dregs and dregs of beans and rapeseed dregs and potato slag and the corn, the control material moisture processes through rubbing, mixing, expanded, granulation between 25%～40%.
Fresh-water fishes comprise wild and the grass carp propagated artificially and silver carp and bighead and black carp and bream and yellow eel and catfish and carp with one or two or more kinds in the Channel-catfish fish.
The present invention can make fresh-water fishes be processed as fish head, fish tail, fish-bone, fish scale, fish-skin, fish fat, the flesh of fish, fish oil, the fish cheek, fish intestinal tissue by fish soma segmentation of structures, complete utilization is processed into fillet, surimi product, fish oil, collagen, isinglass product, can also be processed into crisp fish bone, river (fish) fresh seasoning and pellet series of products simultaneously, no solid waste produces.
Process route of the invention process is as follows:
1. by the segmentation of structures processing of fish soma:
2. fillet processing method: fresh and alive fish cut apart take out the flesh of fish after, it is freezing cut into slices, or toasts after the seasoning and can make freezing fillet or flavourings instant fillet.
3. surimi product: fresh and alive fish divide extract meat after, by the rotten processing of fish classical way, clean, the Minced Steak of flesh of fish rinsing adds an amount of salt, starch, egg white and beats and burst moulding.Can make fish ball, slice of fish, flesh of fish cake, fish intestines, fish ham, canned fish series of products.
4. refined fish oil: after fresh and alive fish body takes out fish oil tissue, dewater, can obtain refined fish oil after the impurity elimination through squeezing, refining.
5. collagen, gelatin: one or two or more kinds composition of getting freshwater fish scale, fish-skin, fish fat kind is a raw material, under 40～50 ℃, after using 0.5～2% sodium carbonate liquor, 50～70% ethanol, 1～5% surfactant degreasing successively, protease hydrolytic is produced collagen or gelatin product.
6. the bright flavouring in river (fish): one or two or more kinds composition of getting in fish head, fish tail, the fish-bone is a raw material, goes raw meat liquid (proportioning parts by weight: water 100, pickles 1～6, cooking wine (yellow rice wine) 1～5, ginger (aquatic foods) 1～2, capsicum 0～5, salt 0.5～2) to boil by interpolation; Filter; Clear liquid adds Cobastab
2(0.1～5%) adds glucide (one or two or more kinds composition in sucrose 1～10%, maltose 1～10%, the fruit glucose 1～10%), and 100～135 ℃ were heated 30～90 minutes, and the thermal response flavouring is hyperchromic; Metering, can, vacuum seal, high temperature sterilization (121 ℃, sterilization in 10 minutes) can make liquid fish (river) fresh seasoning.Or continue to add converted starch (10～35%), or plant protein powder (10～30%), spray-dried, metering, package processing become solid river (fish) fresh seasoning.
7. crisp fish bone processing: (parts by weight: water 100, salt 5～15, cooking wine (yellow rice wine) 2～20, vinegar 1～10, capsicum 0.5～5, ginger 0.5～5) in the raw meat bating liquor are taken off in the fish-bone adding of cleaning, under 15～25 ℃, spontaneous fermentation 6～72 hours; Behind the fermenting-ripening, take out, drain; Under 40～60 ℃, dry 6～24 hours; Toasted 10～40 minutes down at 100～130 ℃, perhaps in micro-wave oven, handled 10～100 seconds; Metering, packing promptly get the good to eat crisp fish bone of crisp-fried.
8. feed processing: in the solid residue of the fish gill and fish intestines (except that fish oil) and production seafood flavouring, add 1～3 times the rice bran and the composition of wheat bran and bean dregs and dregs of beans and rapeseed dregs and potato slag and one or two or more kinds composition of corn, the control material moisture is processed into pellet through rubbing, mixing, expanded, granulation between 25%～40%.
Description of drawings
Fig. 1 is by the segmentation of structures processing process figure of fish soma
Fig. 2 grass carp is by the segmentation of structures processing process figure of fish soma
The specific embodiment
The specific embodiments of the present invention example is an example with the grass carp:
1. grass carp is as follows by the segmentation of structures processing of fish soma:
2. grass carp sheet processing: grass carp is processed into the grass carp sheet of 2～5 millimeters thick, through freezing sale, or adds fried or baking after salt, pepper, capsicum, the cooking wine seasoning, packing, sterilization, instant fillet are sold.
3. grass carp surimi product: by the rotten processing method of classical fish, through Minced Steak and add that appropriate amount of starch, salt, egg white are beaten and burst, moulding.Be processed into fish ball, slice of fish, flesh of fish cake, fish sausage, fish ham, canned fish etc.
4. after grass carp was taken out fish oil, squeezer squeezed out a mao fish oil, and heating refining, dehydration, filtration impurity elimination get refined fish oil.
5. collagen, gelatin: after grass carp skin 500g cleans up, successively under 40～50 ℃, with the cleaning of 1.0% sodium carbonate liquor, 70% ethanol, 2% surfactant washing, after the degreasing, added 45 ℃ of insulations of 0.5% protease enzymolysis 3～5 hours, hot water extracting gets collagen.Or add 2% protease, and 45 ℃ are incubated enzymolysis 6～8 hours, and hot water extracting gets gelatin.
6. the bright flavouring in river (fish): after getting grass carp head, fish tail 1000g cleaning up altogether, add to take off in the raw meat liquid (proportioning parts by weight: water 2000, pickles 100, cooking wine (yellow rice wine) 25, ginger (aquatic foods) 20, capsicum 5, salt 15) and boil; Filter; Get clear liquid and be concentrated into 1000g; Add vitamin B2 (0.1%), sucrose (10%), 130 ℃ of heating 30 minutes; Metering, packing, 121 ℃ of sterilizations 10 minutes, the bright flavouring in dark red liquid river (fish).
7. crisp fish bone processing: get grass carp bone 1000g and add and take off raw meat bating liquor (proportioning parts by weight: water 2000g, ginger 60g, capsicum 50g, salt 150g, be heated to and boil, boiled 30 minutes, cooling adds cooking wine 100g, vinegar 50g more again) in, under 25 ℃, spontaneous fermentation 56 hours; Taking-up drained, 50 ℃ of dryings 14 hours; Microwave treatment is 25 seconds then; Metering, packing, 121 ℃ of sterilizations 15 minutes promptly get the crisp fish bone product.
8. feed: get the grass carp gill and fish intestines and produce flavouring solid slag 10kg altogether, add bean dregs 10kg, corn 10kg, moisture content of material 33% (weight), through rub, be mixed, the bulking machine extrusion, granulation gets expanded pellet feed.
Claims (1)
1. a seafood flavouring processing method is characterized in that, described seafood flavouring processing method may further comprise the steps:
One or two or more kinds composition is a raw material in a, the fish head with fresh-water fishes, fish tail, the fish-bone, handles by taking off raw meat liquid, takes off raw meat liquid parts by weight and is: water 100, pickles 1～6, cooking wine or yellow rice wine 1～5, fresh ginger 1～2, capsicum 0～5, salt 0.5～2;
B, big fire are opened wide and were boiled 0.5～1 hour, and the 0.01～0.1Mpa that pressurizes again boiled 1～6 hour;
C, filtration concentrate;
D, concentrate add 0.1%～5% Cobastab
2With 1%～10% sucrose or 1%～10% maltose or 1%～10% fruit glucose, under 100～135 ℃, heated 30～90 minutes, hyperchromic by the thermal response flavouring;
E, metering, can, vacuum seal promptly get liquid seafood flavouring through 121 ℃ of 10 minutes high temperature sterilizations;
10%～35% converted starch is added in f or continuation, or adds 10%～30% plant protein powder, and is spray-dried, and metering, packing promptly get solid seafood flavouring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101685186A CN101199353B (en) | 2007-11-29 | 2007-11-29 | Cleansing preparing method of making all use of fresh-water fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101685186A CN101199353B (en) | 2007-11-29 | 2007-11-29 | Cleansing preparing method of making all use of fresh-water fish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101199353A CN101199353A (en) | 2008-06-18 |
| CN101199353B true CN101199353B (en) | 2011-08-10 |
Family
ID=39514857
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007101685186A Expired - Fee Related CN101199353B (en) | 2007-11-29 | 2007-11-29 | Cleansing preparing method of making all use of fresh-water fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101199353B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485388B (en) * | 2009-02-06 | 2011-09-14 | 林志勇 | Technique for processing waste meat into powdered meat for feed |
| CN102132855B (en) * | 2011-03-22 | 2012-06-06 | 尹渭元 | Ocean fish protein peptide composite seasoning powder and preparation method thereof |
| CN102415584B (en) * | 2011-05-23 | 2013-06-12 | 武汉工业学院 | Processing method of minced fillet product |
| CN103766993A (en) * | 2012-10-24 | 2014-05-07 | 陈先荣 | Fish soup jelly |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
| CN105249306A (en) * | 2015-10-23 | 2016-01-20 | 中国海洋大学 | Microwave puffing fish slices and making method thereof |
| CN106993766B (en) * | 2016-01-25 | 2021-03-09 | 马群 | Processing method of squid, bighead carp and silver carp containing omega-3 thornless fish |
| CN108669463B (en) * | 2018-04-19 | 2021-05-25 | 宋宏亮 | Automatic degreasing processing device for aquatic product soft-shelled turtles |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593234A (en) * | 2003-12-10 | 2005-03-16 | 付宏建 | Fresh fish food and its preparation method |
-
2007
- 2007-11-29 CN CN2007101685186A patent/CN101199353B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593234A (en) * | 2003-12-10 | 2005-03-16 | 付宏建 | Fresh fish food and its preparation method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101199353A (en) | 2008-06-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101199353B (en) | Cleansing preparing method of making all use of fresh-water fish | |
| CN102028262B (en) | Method for producing leisure crisp particles by compounding minced freshwater fish and fruit and vegetable juice | |
| CN102475311A (en) | Method for making steamed stuffed bun with crab cream and crab meat | |
| CN102406188A (en) | Minced fish food formed by compounding vegetable crops with minced fish and processing method thereof | |
| CN102823818B (en) | Directly-edible wrapped-type fish cake, and processing method thereof | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN103431363B (en) | Preparation method of bullfrog dried small shrimp sauce | |
| CN101664207A (en) | Shredded fish food and making method thereof | |
| CN101455316A (en) | Mixed pickles and preparation method thereof | |
| CN101427817A (en) | Process for preparing rose shrimp meat cake | |
| CN113331360A (en) | Pickled Chinese cabbage fish processing technology | |
| CN104757618A (en) | Fragrant and spicy caviar and production method thereof | |
| CN102511718B (en) | Seafood and vegetable dumpling | |
| KR100618310B1 (en) | Food using chicken hocks and manufacturing method | |
| CN108902788B (en) | Preparation method of sandwich fish cake | |
| CN103564419A (en) | Instant shrimp paste with African flavor, and preparation method of instant shrimp paste | |
| CN101361575B (en) | Instant sharkskin and preparation method thereof | |
| CN104757580A (en) | Preparation method of enzyme digested pigeon meat paste | |
| CN104381398A (en) | Making method of soda biscuit with fish meat floss | |
| CN108450820B (en) | Scallop flavor minced fillet product processed by utilizing scallop skirt and scallop cooking liquor and preparation method thereof | |
| CN1088346C (en) | Method for producing meat and fish mixed food and its products | |
| CN102987326A (en) | Shrimp flavor essence for frozen conditioning foods and preparation method thereof | |
| CN101869327A (en) | Method for preparing flavored fish cakes from heads of small yellow croakers serving as main raw materials | |
| CN104305318A (en) | Pork and fish ball cooking dish style in pickle flavor | |
| CN107751956A (en) | The preparation technology of diced chicken sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110810 Termination date: 20121129 |