CN102793212A - Spiced mashed fishbone can and preparation method thereof - Google Patents
Spiced mashed fishbone can and preparation method thereof Download PDFInfo
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- CN102793212A CN102793212A CN2012102544523A CN201210254452A CN102793212A CN 102793212 A CN102793212 A CN 102793212A CN 2012102544523 A CN2012102544523 A CN 2012102544523A CN 201210254452 A CN201210254452 A CN 201210254452A CN 102793212 A CN102793212 A CN 102793212A
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Abstract
The invention belongs to the field of meat product cans and in particular relates to a spiced mashed fishbone can and a preparation method thereof. Fish heads and fishbone are taken as the main materials and seasonings of pepper, aniseed, cassia, fennel, clove, onion, ginger, cooking wine and white sugar are added. After water is added, the materials are subjected to high-pressure curing and crushing and levigation to obtain the spiced mashed fishbone can. The main materials of fish heads and fishbone and the auxiliary materials are matched in proportion and are subjected to high-pressure curing to prepare the mashed fishbone. The high-pressure curing leads the fishbone to be tasty and delicious and the crushing and levigation lead the nutritional ingredient in the bone to be more easily absorbed by human bodies. Therefore, the aim of fully utilizing calcium and phosphorus in fish heads and fishbone is achieved. The invention provides a method for utilizing the by-products of fish heads and fishbone in processing of aquatic products and is beneficial for alleviating environmental pollution and adding added value of fish products.
Description
Technical field
The invention belongs to meat product can scope, be specifically related to spiced fish-bone mud can and preparation method thereof.
Background technology
U.S. scientist found in 2006, was rich in the aliphatic acid of a kind of DHA of crying in the fish body, the many edible fishes of people, and the DHA content in the blood is also high, can reduce the risk of suffering from dementia effectively.In fact, the position that the fish nutritional labeling is the abundantest is the fish head, and it not only contains DHA, also contains multiple nutrients materials such as protein, fat, calcium, phosphorus.But in the actual production process of aquatic product enterprise, fish head, fish-bone but are not fully utilized, and remove sub-fraction and are used to produce fish ball, and all the other are all taken away as refuse has made feed.
Summary of the invention
The present invention utilizes inadequate shortcoming to prior art to nutritional labelings such as institute's calcic phosphorus in fish head, the fish-bone exactly; A kind of spiced fish-bone mud can and preparation method thereof is provided; Utilize the byproduct of fish head, these aquatic product enterprises of fish-bone; Through science processing, produce fish head, fish-bone mud canned food with fortification function.
The present invention realizes that the technical scheme of goal of the invention is; Spiced fish-bone mud can; With fish head, fish-bone is major ingredient, puts into Chinese prickly ash, aniseed, cassia bark, fennel, cloves, round onions, ginger, cooking wine, white sugar flavoring, adds high pressure slaking behind the water, pulverizes levigate being prepared from.
Said flavoring consumption is the 2%-8% of major ingredient weight.
The percentage by weight of each component is in the said flavoring: Chinese prickly ash 0.2%-0.8%, aniseed 0.2%-0.8%, cassia bark 0.3%-0.7%, fennel 0.1%-0.5%, cloves 0.2%-0.8%, round onions 25%-30%, ginger 20%-25%, cooking wine 30%-40%, white sugar 12%-18%.
Said water consumption is 1/5-1/4 of a major ingredient weight.
Spiced fish-bone mud can its preparation method is following:
(1) raw material allotment: each raw material is allocated according to formula rate;
(2) high pressure slaking: with pressure cooker 110 ℃, the heating 30min;
(3) pulverizing, levigate: pull major ingredient out after stewing ripe, be milled down to 200 orders-300 purpose pasty state through disintegrating machine, bone mud at once;
(4) quantitatively packing: levigate bone mud is filled to packaging material while hot, and packaging material can be that vial, iron are listened, polybag;
(5) vacuum seal;
(6) high-temperature sterilization;
(7) cooling vanning.
Among the present invention with major ingredient fish head, fish-bone and auxiliary material proportioning in proportion; After the high pressure slaking, process fish-bone mud; High pressure slaking fish-bone is tasty fully, delicious flavour, pulverizes levigately to make that nutritional labeling is absorbed by the body more easily in the bone, thereby reaches the purpose that makes full use of calcium phosphorus in fish head, the fish-bone.For byproduct fish head, fish-bone in the processing of aquatic products process provide a kind of mode of utilizing, reduce environmental pollution, increase the fish products added value.
The specific embodiment
Embodiment 1
Spiced fish-bone mud can; With 100kg fish head, fish-bone is major ingredient; Put into the 2kg flavoring; Add high pressure slaking behind the 20kg water, pulverize levigate being prepared from, the percentage by weight of each component is in the said flavoring: Chinese prickly ash 0.45%, aniseed 0.45%, cassia bark 0.45%, fennel 0.3%, cloves 0.55%, round onions 28%, ginger 22.3%, cooking wine 33.5%, white sugar 14% are prepared from according to following steps:
(1) raw material allotment: each raw material is allocated according to formula rate;
(2) high pressure slaking: with pressure cooker 110 ℃, the heating 30min;
(3) pulverizing, levigate: pull major ingredient out after stewing ripe, be milled down to 200 orders-300 purpose pasty state through disintegrating machine, bone mud at once;
(4) quantitatively packing: levigate bone mud is filled to packaging material while hot, and packaging material can be that vial, iron are listened, polybag;
(5) vacuum seal;
(6) high-temperature sterilization;
(7) cooling vanning.
Embodiment 2
Spiced fish-bone mud can; With 100kg fish head, fish-bone is major ingredient; Put into the 8kg flavoring; Add high pressure slaking behind the 25kg water, pulverize levigate being prepared from, the percentage by weight of each component is in the said flavoring: Chinese prickly ash 0.2%, aniseed 0.6%, cassia bark 0.7%, fennel 0.2%, cloves 0.8%, round onions 25%, ginger 25%, cooking wine 30%, white sugar 17.5%, its preparation method is with embodiment 1.
Embodiment 3
Spiced fish-bone mud can; With 100kg fish head, fish-bone is major ingredient; Put into the 5kg flavoring; Add high pressure slaking behind the 25kg water, pulverize levigate being prepared from, the percentage by weight of each component is in the said flavoring: Chinese prickly ash 0.8%, aniseed 0.2%, cassia bark 0.3%, fennel 0.5%, cloves 0.8%, round onions 30%, ginger 20%, cooking wine 35.4%, white sugar 12%, its preparation method is with embodiment 1.
Embodiment 4
Spiced fish-bone mud can; With 100kg fish head, fish-bone is major ingredient; Put into the 5kg flavoring; Add high pressure slaking behind the 25kg water, pulverize levigate being prepared from, the percentage by weight of each component is in the said flavoring: Chinese prickly ash 0.6%, aniseed 0.8%, cassia bark 0.5%, fennel 0.4%, cloves 0.2%, round onions 25%, ginger 20%, cooking wine 40%, white sugar 12.5%, its preparation method is with embodiment 1.
Claims (6)
1. spiced fish-bone mud can is characterized in that: with fish head, fish-bone is major ingredient, puts into Chinese prickly ash, aniseed, cassia bark, fennel, cloves, round onions, ginger, cooking wine, white sugar flavoring, adds high pressure slaking behind the water, pulverizes levigate being prepared from.
2. spiced fish-bone mud can according to claim 1, it is characterized in that: said flavoring consumption is the 2%-8% of major ingredient weight.
3. spiced fish-bone mud can according to claim 1 and 2, it is characterized in that: the percentage by weight of each component is in the said flavoring: Chinese prickly ash 0.2%-0.8%, aniseed 0.2%-0.8%, cassia bark 0.3%-0.7%, fennel 0.1%-0.5%, cloves 0.2%-0.8%, round onions 25%-30%, ginger 20%-25%, cooking wine 30%-40%, white sugar 12%-18%.
4. spiced fish-bone mud can according to claim 1, it is characterized in that: said water consumption is 1/5-1/4 of a major ingredient weight.
5. according to any described spiced fish-bone mud can of claim 1-4, it is characterized in that: its preparation method is following:
(1) raw material allotment: each raw material is allocated according to formula rate;
(2) high pressure slaking: with pressure cooker 110 ℃, the heating 30min;
(3) pulverizing, levigate: pull major ingredient out after stewing ripe, be milled down to 200 orders-300 purpose pasty state through disintegrating machine, bone mud at once;
(4) quantitatively packing: levigate bone mud is filled to packaging material while hot;
(5) vacuum seal;
(6) high-temperature sterilization;
(7) cooling vanning.
6. spiced fish-bone mud can according to claim 5 is characterized in that: said packaging material are that vial, iron are listened or polybag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102544523A CN102793212A (en) | 2012-07-23 | 2012-07-23 | Spiced mashed fishbone can and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102544523A CN102793212A (en) | 2012-07-23 | 2012-07-23 | Spiced mashed fishbone can and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102793212A true CN102793212A (en) | 2012-11-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102544523A Pending CN102793212A (en) | 2012-07-23 | 2012-07-23 | Spiced mashed fishbone can and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211248A (en) * | 2013-04-17 | 2013-07-24 | 天喔（武汉）食品有限公司 | Method for processing freshwater fish in non-fried way |
| CN106722806A (en) * | 2016-11-29 | 2017-05-31 | 大连半岛小渔村海产品有限公司 | A kind of fish bone paste preparation method |
| CN108366595A (en) * | 2016-01-26 | 2018-08-03 | 泰万盛集团（大众）有限公司 | It is enriched with the seafood products of calcium |
-
2012
- 2012-07-23 CN CN2012102544523A patent/CN102793212A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211248A (en) * | 2013-04-17 | 2013-07-24 | 天喔（武汉）食品有限公司 | Method for processing freshwater fish in non-fried way |
| CN103211248B (en) * | 2013-04-17 | 2014-10-15 | 天喔（武汉）食品有限公司 | Method for processing freshwater fish in non-fried way |
| CN108366595A (en) * | 2016-01-26 | 2018-08-03 | 泰万盛集团（大众）有限公司 | It is enriched with the seafood products of calcium |
| CN106722806A (en) * | 2016-11-29 | 2017-05-31 | 大连半岛小渔村海产品有限公司 | A kind of fish bone paste preparation method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121128 |