CN108713703A - A kind of fish freezes product formula and preparation method thereof - Google Patents
A kind of fish freezes product formula and preparation method thereof Download PDFInfo
- Publication number
- CN108713703A CN108713703A CN201810482344.9A CN201810482344A CN108713703A CN 108713703 A CN108713703 A CN 108713703A CN 201810482344 A CN201810482344 A CN 201810482344A CN 108713703 A CN108713703 A CN 108713703A
- Authority
- CN
- China
- Prior art keywords
- fish
- parts
- product
- block
- boiling
- 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
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 238000009472 formulation Methods 0.000 title description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 235000015110 jellies Nutrition 0.000 claims abstract description 7
- 239000008274 jelly Substances 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000021222 fish soup Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000000047 product Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 11
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 241000234314 Zingiber Species 0.000 claims description 5
- 208000002173 dizziness Diseases 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- XGFJCRNRWOXGQM-UHFFFAOYSA-N hot-2 Chemical compound CCSC1=CC(OC)=C(CCNO)C=C1OC XGFJCRNRWOXGQM-UHFFFAOYSA-N 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 claims description 2
- KUKMIPQZSKZBJL-WCCKRBBISA-N [Na].N[C@@H](CCCN)C(=O)O Chemical compound [Na].N[C@@H](CCCN)C(=O)O KUKMIPQZSKZBJL-WCCKRBBISA-N 0.000 claims description 2
- 235000013890 disodium inosinate Nutrition 0.000 claims description 2
- 239000004744 fabric Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 102000008186 Collagen Human genes 0.000 description 3
- 108010035532 Collagen Proteins 0.000 description 3
- 229920001436 collagen Polymers 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 108010028690 Fish Proteins Proteins 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides a kind of fish jelly product formula, is food materials using whole fish through scaling, butchering, divide stripping and slicing, specific formula is using fresh fish as raw material：20~100 parts of fish block, 0.01~1.5 part of tasty agents, 0.1~3 part of starch, 3~6 parts of green onion, 2~6 parts of ginger, 0.3~1 part of salt, 50~400 parts of water, preparation method is that fish is put into frying in pot, until two sides is golden yellow, add water boiling, when cooking boiling, seasoning is added until fish soup is creamy white, waits for that fish jelly is formed in its cooling, it sterilizes again, packs adult fish and freeze product.The product delicate mouthfeel, fishy smell is few, and seasoning taste integrates proper, free from extraneous odour, and product is in lenticular, and net content is up to 100%.
Description
Technical field
The present invention relates to using the fish for supporting 2 jin or so using pond water as raw material, through scaling, butchering, divide, whole fish is recycled
Dietotherapy feature, produced in conjunction with China rural area traditional dining culture and modernization industry, the techniques processing such as sterilize, pack
A kind of fish produced freezes product.
Background technology
Inherently abundant protein, fish scale contain collagen to fresh-water fishes, during fried and boiling, in the flesh of fish
Protein is hydrolyzed into polypeptide and amino acid, is dissolved in fish soup, and the collagen in fish scale is also dissolved out, concentrated and cooling
Afterwards, the protein in fish soup and collagen solidification, as fish are frozen.
Fish, which is frozen, contains abundant good protein, amino acid and unsaturated fatty acid（DHA,EPA）, but carbohydrate,
Vitamin C equal size is extremely low, adds rice flour and fresh fruit vegetable juice, and manufactured fish freezes nutrition more comprehensively, is more suitable for infant and special
Crowd is edible.Traditional-family cook, lack safety, can not long period preservation, by pasteurize and pack
Industrialization innovation, you can solve these deficiencies.
We select to freeze Qidong fish to cook in traditional-family to carry out process modification, are retaining traditional properties and materials and base
On plinth, final realize is factory produced, and on the basis of traditional fish is frozen, pacifies according to modern food processing, nutrient health and food
Entirely, easy to carry, nutrient safe infant and rural tourism food is made.
Invention content
The purpose of the present invention is exactly, through scaling, butchering, divide, to recycle the dietotherapy of whole fish using fresh grass carp as raw material
Feature is produced in conjunction with China rural area traditional dining culture and modernization industry, the techniques processing such as sterilize, pack and
At a kind of fish freeze product.On formula, China's traditional dining culture feature and modern diet balance feature are fully combined.The production
Product delicate mouthfeel, seasoning taste integrate proper, free from extraneous odour, and product is in lenticular, and net content is suitble to all groups up to 100%,
Especially infant, the elderly or the poor crowd of constitution.Therefore, it is an object of the present invention to provide a kind of fish full of nutrition freeze product and
Its process of manufacture.
First purpose of the invention is to provide a kind of fish jelly product formula：20~100 parts of fish block, tasty agents 0.01~1.5
Part, 0.1~3 part of starch, 3~6 parts of green onion, 2~6 parts of ginger, 0.3~1 part of salt, 50~400 parts of water.
Second purpose of the invention is to provide a kind of preparation method of Qidong fish jelly product, and specific steps include：
（1）First live grass carp is hit dizzy, scale, remove internal organ, cleaned, stripping and slicing, forms fish block, wherein fish scale cleans up, then uses yarn
Cloth is wrapped, and when cooking is added；
（2）Fish block is put into pot carries out frying with oil, until two sides is golden yellow, takes out fish fry block；
（3）Water boiling is added in fish fry block, when cooking boiling, continues to boil after tasty agents, starch, green onion ginger, salt seasoning is added
Until fish soup is creamy white；
（4）Filtered through gauze is used while hot 2~4 times, fish jelly, then high temperature sterilization are formed in filtrate cooling, are packed.
Above-mentioned tasty agents refers to the composition that Sodium Inosinate and ornithine sodium are respectively 50%, referred to as " I+G ".
Above-mentioned starch application method, is then added to after first being dissolved with cold water in the water boiled, and preparation method is to weigh 0.2
Gram starch is added 100mL water and is dissolved.
Above-mentioned high temperature sterilization condition is that 20~30min is sterilized under 115~121 DEG C of high temperature.
Above-mentioned steps（2）Middle addition oil mass is covering fish block.
Technique effect
1, the fish freezes product delicate mouthfeel, and fishy smell is few, and seasoning taste integrates proper, free from extraneous odour, and product is in g., jelly-like, net content
Up to 100%.
2, the product makes oil more preferably dissolve each other with albumen using mode is boiled after first frying, is very suitable for infant, the elderly's food
With special doctor's food or additive can be made.
Specific implementation mode
In the following, the present invention will be further detailed with embodiment, but its any for being not limited to these examples
A or similar example.
Embodiment 1：Fish is butchered
（1）It checks
Selection is supported in the case where environment is put in pond in a suitable place to breed to 2 jin or so of fish, should strictly be checked UP before butchering, and the casualties is strictly filtered out
Fish after passed examination, fish is put into and butchers pond, and continues health status, and during waiting is butchered, clean water is provided not to fish
Feed any food.
（2）It butchers
First 36V power grids is used to be inserted into fish stunning in water when butchering, then butchered, prevents fish from frolicing happily.
Embodiment 2：Fish freezes the processing work technique of product
（1）Processing process：
Live grass carp → stunning → is scaled, and is cleaned fish scale spare → butchering → and is cleaned → stripping and slicing → fry → plus boiling → and add seasoning
→ milky → soup meat detaches → freezes
（2）Technological operation explanation：
1. the fresh live grass carp of peasant household's cultivation health must be chosen；
2. live grass carp is hit dizzy, scale（Fish scale need to clean up, then bind up with gauze, and when cooking is added）；
3. removing internal organ when butchering, clean, stripping and slicing, frying in pot is put into, until two sides is golden yellow；
4. taking 50kg fish fry blocks, the water heating boiling of 180kg is added, when cooking boiling, 0.7kg tasty agents is added, 1kg forms sediment
Powder, 3kg green onions, 4kg ginger, 0.7kg salt, until fish soup is creamy white；
5. using filtered through gauze while hot 2~4 times, fish jelly, then high temperature sterilization are formed in filtrate cooling, are packed.
Claims (5)
1. a kind of fish freezes product formula：20~100 parts of fish block, 0.01~1.5 part of tasty agents, 0.1~3 part of starch, 3~6 parts of green onion,
2~6 parts of ginger, 0.3~1 part of salt, 50~400 parts of water.
2. the preparation method of product described in claim 1, specific steps include：
（1）First live grass carp is hit dizzy, scale, remove internal organ, cleaned, stripping and slicing, forms fish block, wherein fish scale cleans up, then uses yarn
Cloth is wrapped, and when cooking is added；
（2）Fish block is put into pot carries out frying with oil, until two sides is golden yellow, takes out fish fry block；
（3）Water boiling is added in fish fry block, when cooking boiling, continues to boil after tasty agents, starch, green onion ginger, salt seasoning is added
Until fish soup is creamy white；
（4）Filtered through gauze is used while hot 2~4 times, fish jelly, then high temperature sterilization are formed in filtrate cooling, are packed.
3. the method described in claim 2, wherein tasty agents refer to the composition that Sodium Inosinate and ornithine sodium are respectively 50%, letter
Claim " I+G ".
4. the method described in claim 2, wherein the high temperature sterilization condition be sterilization 20 under 115~121 DEG C of high temperature~
30min。
5. the method described in claim 2, wherein the step（2）Middle addition oil mass is covering fish block.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810482344.9A CN108713703A (en) | 2018-05-19 | 2018-05-19 | A kind of fish freezes product formula and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810482344.9A CN108713703A (en) | 2018-05-19 | 2018-05-19 | A kind of fish freezes product formula and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108713703A true CN108713703A (en) | 2018-10-30 |
Family
ID=63899940
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810482344.9A Pending CN108713703A (en) | 2018-05-19 | 2018-05-19 | A kind of fish freezes product formula and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108713703A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037256A (en) * | 2019-05-28 | 2019-07-23 | 大连民族大学 | A kind of ocean fish nut fish is frozen and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1148946A (en) * | 1995-10-26 | 1997-05-07 | 殷军 | Series of instant products of nutrient fish jelly and the preparation thereof |
| CN101036522A (en) * | 2006-03-13 | 2007-09-19 | 孙明协 | Production process of instant fish freeze |
| CN101107999A (en) * | 2006-07-19 | 2008-01-23 | 陈先荣 | Fresh fish aspic |
| CN104957664A (en) * | 2015-07-10 | 2015-10-07 | 湘潭大学 | Fish gel and preparation method thereof |
-
2018
- 2018-05-19 CN CN201810482344.9A patent/CN108713703A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1148946A (en) * | 1995-10-26 | 1997-05-07 | 殷军 | Series of instant products of nutrient fish jelly and the preparation thereof |
| CN101036522A (en) * | 2006-03-13 | 2007-09-19 | 孙明协 | Production process of instant fish freeze |
| CN101107999A (en) * | 2006-07-19 | 2008-01-23 | 陈先荣 | Fresh fish aspic |
| CN104957664A (en) * | 2015-07-10 | 2015-10-07 | 湘潭大学 | Fish gel and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037256A (en) * | 2019-05-28 | 2019-07-23 | 大连民族大学 | A kind of ocean fish nut fish is frozen and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578612B (en) | Method for producing spicy chicken product | |
| RU2348277C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| CN102805378B (en) | Method for processing instant flavored catfish fillets | |
| KR100938267B1 (en) | Method for cooking a boiled fish paste cutlet | |
| CN110934268A (en) | Mellow type crucian conditioning food and processing method thereof | |
| RU2345596C1 (en) | Method for manufacturing of canned "stolichny salad" | |
| RU2356332C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2353153C1 (en) | "mukhukaste" preserve preparation method | |
| CN108713703A (en) | A kind of fish freezes product formula and preparation method thereof | |
| RU2347472C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| CN107028100B (en) | Production process of leisure dried pork with flower | |
| RU2354205C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2347437C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| KR20120026250A (en) | Method for gravy using a lotus leaf and cooking for gizzard shad using lotus leaf gravy | |
| RU2351225C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2367158C1 (en) | Preserved product of quail meat and method thereof | |
| RU2353175C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| CN111109546A (en) | Method for making tomato-flavored dried fish meat slices | |
| RU2347432C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| KR101582559B1 (en) | Smoked duck meat aged with pear juice and its preparation method | |
| KR20150064908A (en) | Samgyetang/Ginseng Chicken Soup Using Dried Sea Cucumber and Manufacturing Method Thereof | |
| RU2347422C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2364255C1 (en) | Production method of canned food "spring salad" | |
| RU2353164C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2353183C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181030 |