CN1053348A - Preparation method of whole fish product - Google Patents
Preparation method of whole fish product Download PDFInfo
- Publication number
- CN1053348A CN1053348A CN90105018A CN90105018A CN1053348A CN 1053348 A CN1053348 A CN 1053348A CN 90105018 A CN90105018 A CN 90105018A CN 90105018 A CN90105018 A CN 90105018A CN 1053348 A CN1053348 A CN 1053348A
- Authority
- CN
- China
- Prior art keywords
- fish
- product
- condiment
- whole fish
- anticorrisive agent
- 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.)
- Pending
Links
- 235000013332 fish product Nutrition 0.000 title claims description 6
- 238000002360 preparation method Methods 0.000 title claims 2
- 241000251468 Actinopterygii Species 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000002562 thickening agent Substances 0.000 claims abstract description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 235000013409 condiments Nutrition 0.000 claims description 8
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid group Chemical group C(C1=CC=CC=C1)(=O)O WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000005711 Benzoic acid Substances 0.000 claims description 2
- 241001465754 Metazoa Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 235000010233 benzoic acid Nutrition 0.000 claims description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical group [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 235000010199 sorbic acid Nutrition 0.000 claims description 2
- 239000004334 sorbic acid Substances 0.000 claims description 2
- 229940075582 sorbic acid Drugs 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000021375 calcium rich food Nutrition 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 208000008558 Osteophyte Diseases 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 7
- 229910052791 calcium Inorganic materials 0.000 description 7
- 239000011575 calcium Substances 0.000 description 7
- 206010006956 Calcium deficiency Diseases 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000003141 lower extremity Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a production process of aquatic product, and is characterized by that the fish flesh of whole fish and ground bone, skin and fin are cut and mixed together to obtain minced fish, then a proper quantity of natural thickening agent, preservative and flavouring material are added, and uniformly stirred and formed, and then fried, roasted or steamed to obtain the invented edible product. After the method is used, the bone spurs, fins and the like which are not easy to eat originally can be processed into high-protein calcium-rich food which is convenient to eat, the taste is delicious and cheap, and the processing technology is simple. Is beneficial to the health of the body and can save fish resources.
Description
The invention belongs to the manufacturing technique method of aquatic products.
The nutrition of human body not only needs protein etc., and indispensable calcareous, and calcium causes the very big attention of medical science circle in recent years to the importance of human body.Long-term calcium deficiency can make the blood calcium concentration in the health descend, and causes the generation of numerous disease.Calcium deficiency is bigger to the elderly and children's influence, and the elderly's calcium deficiency can cause hypertension, pain in waist and lower extremities, osteoproliferation etc., and child's calcium deficiency can cause depauperation, retarded low energy etc.
For lacking calcareous replenishing in the human body, mainly be the food that adopts medicine and edible rich calcium.The calcium content of most of food is on the low side, calcium in the vegetable food is difficult for being absorbed by the body, though the fish in the aquatic products is nutritious, but the inconvenience of tasting, especially the general cooking methods of usefulness such as the fish bony spur of rich calcium, fin are difficult to reach edible purpose, make the many fishbones of calcium content, fin etc. be abandoned, and can not utilize.
The method that the purpose of this invention is to provide the full fish of a kind of usefulness (comprising fishbone, fin etc.) synthetic food.
Technical essential of the present invention is:
The flesh of fish of full fish and levigate spur, skin, fin etc. are cut together mix the fish gruel, add then after an amount of natural thickener, anticorrisive agent and condiment stirs evenly moulding, fried system, baking or to steam be edible product.
Its proportioning is:
Full fish 45-90%; Natural thickener 10-23%;
Anticorrisive agent 0.1%; Condiment 5-10%.
After the present invention occurs, can make former high protein, the calcium-rich foods through being processed into instant such as edible spur, fin that are difficult for.It is delicious and cheap, and processing technology is simple.It gets final product lack in the added body calcareous, can give anti-again and the treatment disease, helps healthy.
Embodiment:
Get fish (frozen fish is thawed earlier), reject inedible parts such as internal organ, the gill, adopt meat and spur, skin, fin etc. are levigate, the flesh of fish and levigate spur, fin, skin etc. are cut together and are mixed the fish gruel, add condiment, natural thickener and anticorrisive agent then, stir moulding, fried fish cake, paupiette, sole, fish ball, the fillet etc. of being made as.
The condiment that is added is monosodium glutamate, white sugar, cooking wine, salt, Chinese prickly ash, aniseed; Natural thickener is starch or flour, animal glue etc.; Anticorrisive agent is benzoic acid or sorbic acid.
When full fish mixes fish when rotten cutting, if water content is low, can add a spot of frozen water, all carry out at normal temperatures.
Its concrete proportioning is: full fish 71%, natural thickener 23%, anticorrisive agent 0.1%, condiment about 6%.
Claims (4)
1, a kind of compound method of whole fish product is characterized in that the flesh of fish of full fish and levigate spur, skin, fin etc. are cut together and mixes the fish gruel, adds an amount of natural thickener, anticorrisive agent and condiment then and stirs after the moulding, friedly is made as edible product; Its proportioning is: full fish 45-90%, natural thickener 10-23%, anticorrisive agent 0.1%, condiment 5-10%.
2,, it is characterized in that said condiment is monosodium glutamate, white sugar, cooking wine, salt, Chinese prickly ash, aniseed according to the preparation way of the described whole fish product of claim 1.
3,, it is characterized in that said natural thickener is starch or flour, animal glue according to the compound method of the described whole fish product of claim 1.
4,, it is characterized in that said anticorrisive agent is benzoic acid or sorbic acid according to the compound method of the described whole fish product of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90105018A CN1053348A (en) | 1990-01-16 | 1990-01-16 | Preparation method of whole fish product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90105018A CN1053348A (en) | 1990-01-16 | 1990-01-16 | Preparation method of whole fish product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1053348A true CN1053348A (en) | 1991-07-31 |
Family
ID=4878857
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN90105018A Pending CN1053348A (en) | 1990-01-16 | 1990-01-16 | Preparation method of whole fish product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1053348A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100998426B (en) * | 2006-12-30 | 2010-05-19 | 浙江大学 | Method for improving quality of fish meat by adding chitin |
| CN101194730B (en) * | 2007-12-27 | 2011-01-12 | 福娃集团有限公司 | Weight systematism flavour fish product and method for producing the same |
| CN102273660A (en) * | 2011-06-27 | 2011-12-14 | 浙江工业大学 | Processing method for improving sensory qualities of fresh water fish snack food |
| CN104432227A (en) * | 2014-10-30 | 2015-03-25 | 广东海洋大学 | Method for preparing leisure foods by utilizing tilapia surimi and fishbone |
| CN106993766A (en) * | 2016-01-25 | 2017-08-01 | 马群 | A kind of processing method of bone-free fish of the cuttlefish squid flathead silver carp containing ω -3 |
| WO2022061973A1 (en) * | 2020-09-22 | 2022-03-31 | 尚朝阳 | Canned fish and preparation method therefor |
-
1990
- 1990-01-16 CN CN90105018A patent/CN1053348A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100998426B (en) * | 2006-12-30 | 2010-05-19 | 浙江大学 | Method for improving quality of fish meat by adding chitin |
| CN101194730B (en) * | 2007-12-27 | 2011-01-12 | 福娃集团有限公司 | Weight systematism flavour fish product and method for producing the same |
| CN102273660A (en) * | 2011-06-27 | 2011-12-14 | 浙江工业大学 | Processing method for improving sensory qualities of fresh water fish snack food |
| CN102273660B (en) * | 2011-06-27 | 2013-01-16 | 浙江工业大学 | Processing method for improving sensory qualities of fresh water fish snack food |
| CN104432227A (en) * | 2014-10-30 | 2015-03-25 | 广东海洋大学 | Method for preparing leisure foods by utilizing tilapia surimi and fishbone |
| CN106993766A (en) * | 2016-01-25 | 2017-08-01 | 马群 | A kind of processing method of bone-free fish of the cuttlefish squid flathead silver carp containing ω -3 |
| CN106993766B (en) * | 2016-01-25 | 2021-03-09 | 马群 | Processing method of squid, bighead carp and silver carp containing omega-3 thornless fish |
| WO2022061973A1 (en) * | 2020-09-22 | 2022-03-31 | 尚朝阳 | Canned fish and preparation method therefor |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication |