CN109497454A - A kind of deodorization is effective to exempt from bubble i.e. matelote glue preparation process - Google Patents
A kind of deodorization is effective to exempt from bubble i.e. matelote glue preparation process Download PDFInfo
- Publication number
- CN109497454A CN109497454A CN201910026775.9A CN201910026775A CN109497454A CN 109497454 A CN109497454 A CN 109497454A CN 201910026775 A CN201910026775 A CN 201910026775A CN 109497454 A CN109497454 A CN 109497454A
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- glue
- matelote
- bubble
- exempt
- preparation process
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- 239000003292 glue Substances 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000004332 deodorization Methods 0.000 title claims abstract description 9
- 239000004833 fish glue Substances 0.000 claims abstract description 46
- 238000000034 method Methods 0.000 claims abstract description 26
- 210000004712 air sac Anatomy 0.000 claims abstract description 24
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000007654 immersion Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 241000234314 Zingiber Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000005457 ice water Substances 0.000 claims description 6
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 238000010411 cooking Methods 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 238000004904 shortening Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 241000251730 Chondrichthyes Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000005770 birds nest Nutrition 0.000 description 1
- 235000020197 coconut milk Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229940099908 multivitamin and calcium Drugs 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000020418 red date juice Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000005765 wild carrot Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/045—Thawing subsequent to freezing
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to food processing fields, and in particular to a kind of deodorization is effective to exempt from bubble i.e. matelote glue preparation process, includes the following steps: that (1) by naturally dry after the cleaning of fresh air bladder, is made dry fish glue, remaining fishy smell is distributed；(2) dry fish glue is impregnated with Jiang Shui, by being cleaned after size requirement slice, dries, remaining fishy smell is distributed, be made and exempt from bubble i.e. matelote glue.The bubble i.e. matelote glue preparation process provided by the invention that exempts from can quickly remove remaining fishy smell in fish glue, and can be used for the storage and preservation of long period；The technical process can be prepared directly in the prior art to be improved in the technique of dry fish glue, thus easy to operate, it is easy to accomplish；The immersion that the long period is not needed in subsequent cooking process is conducive to the processing technology step for shortening fish glue, while can improve the mouthfeel of cooked fish glue, is conducive to marketing.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to prepared by a kind of effective bubble i.e. matelote glue of exempting from of deodorization
Technique.
Background technique
The dried product of fish glue both air bladder, colloid abundant, therefore named fish glue, also referred to as fish maw, flower glue are eponymous with bird's nest, shark's fin,
It is one of " eight delicacies ".Its main component is collagen, the various trace elements such as multivitamin and calcium, zinc, iron, selenium.Its
Protein content is up to 84.0%, and it is the food of ideal high protein and low fat that fat, which is 0.2%,.It is human body supplement protein
Raw material and human body is easy to absorb and the food that utilizes.
At present the production technology of fish glue be all by the way that air bladder is washed, decontamination and drying be made；Fish glue cooking methods are usual
And the mode stewed, boil or fried is selected to carry out after being soaked.
Though instant fish glue is good, there is higher requirement to manufacturing process.The production technology of the prior art includes being soaked, and is stewed
It boils, dispenses, the processes such as sterilization.Existing fish glue be quickly soaked through hot water or be soaked for a long time within cold water 18 hours or more again into
Row stews, and secondary high-temperature sterilization will also be carried out by stewing after being dispensed into bottle；This process high temperature is quickly soaked or 18 hours or more
It will cause part nutrition loss and fish glue problem apt to deteriorate during being soaked for a long time.Therefore, the prior art can not client
The technological deficiency for the overlong time that is soaked leads to complex production process, takes a long time.The prior art lacks one kind effectively, quickly
Ground removes the cooking methods of fishy smell in fish glue.
Summary of the invention
Exempt from bubble i.e. matelote glue and its preparation process it is an object of the present invention to provide a kind of deodorization is effective.
In order to reach one of above-mentioned technical purpose, deodorization provided by the invention is effective to exempt from bubble i.e. matelote glue preparation work
Skill includes the following steps:
(1) by naturally dry after the cleaning of fresh air bladder, dry fish glue is made, remaining fishy smell is distributed；
(2) dry fish glue is impregnated with Jiang Shui, by being cleaned after size requirement slice, dries, remaining fishy smell is distributed, be made
Exempt from bubble i.e. matelote glue.
Generally fish glue is dried in the prior art, dry fish glue is made to save for a long time.And bubble provided by the invention of exempting from is stewed
Fish glue preparation process is applied not only to the storage and preservation of long period, can also quickly remove remaining fishy smell in fish glue；The work
Skill process can be prepared directly in the prior art to be improved in the technique of dry fish glue, thus easy to operate, it is easy to accomplish；Rear
In continuous cooking process, the immersion of long period is not needed, is conducive to the processing technology time for shortening fish glue, simplifies workflow
Journey, while avoiding high temperature and being quickly soaked or will cause during being soaked for a long time within 18 hours or more part nutrition loss and fish
Glue problem apt to deteriorate.In addition, fish glue product is directly soaked in former bottle, stewed, sterilized, avoid turning in fish glue product
It moves to nutrition loss caused by other containers, avoid being mixed into bacterium or impurity；Fish glue product obtained retains higher nutrition
While value, also have be suitable for mouthfeel, sufficiently eliminate fishy smell, more meet the edible hobby of consumer, be conducive to fish glue and
The marketing of its Related product.
Specifically, the allocation ratio of step (2) described Jiang Shui is the ratio 1:(10-20 of ginger juice and water in mass ratio), institute
The condition for stating immersion is to impregnate 12 hours or more at 0-5 DEG C.
Specifically, the condition of step (2) described drying is that constant temperature cold wind recycles drying 12 hours or more at 20-40 DEG C.
Maximumlly the remaining fishy smell in dry fish glue can be distributed using such technological means.
Specifically, step (1) the fresh air bladder can be by temporary air bladder, specifically, store method are as follows: will
The air bladder newly removed is placed in 0 DEG C of ice water, is filtered dry moisture content and is placed at -18 DEG C of temperature below and sharply freezes 24 hours or more；
And it is placed at 0-10 DEG C and thaws.
Specifically, step (1) method that dry fish glue is made includes the following steps:
(11) according to ginger juice and water quality ratio 1:(10-20) proportional arrangement Jiang Shui, fresh air bladder is impregnated at 0-5 DEG C
12 hours or more；
(12) fresh air bladder is cleaned；
(13) the fresh air bladder of step (12) is placed at 20-40 DEG C constant temperature cold wind circulation drying 12 hours or more；
(14) remaining fishy smell is distributed, dry fish glue is made by naturally dry.
Specifically, the method for cleaning described in step (1) (2) is to be cleaned using 0 DEG C of ice water.
The two of technical purpose of the invention as exempt from bubble i.e. matelote glue by prepared by above-mentioned technique.
Detailed description of the invention
Fig. 1 is the practical preparation technology flow chart of the embodiment of the present invention 1.
Specific embodiment
In order to clearly illustrate technical solution of the present invention, now it is described in detail by following specific embodiments.
Embodiment 1
Shown in referring to Fig.1, a kind of effective i.e. matelote glue preparation process of bubble that exempts from of deodorization includes the following steps:
(1) by naturally dry after the cleaning of fresh air bladder, dry fish glue is made, remaining fishy smell is distributed；
(2) dry fish glue is impregnated with Jiang Shui, by being cleaned after size requirement slice, dries, remaining fishy smell is distributed, be made
Exempt from bubble i.e. matelote glue.
Specifically, the allocation ratio of step (2) described Jiang Shui is the ratio 1:20 of ginger juice and water in mass ratio, the leaching
The condition of bubble is immersion 12 hours or more at 5 DEG C.
Specifically, the condition of step (2) described drying is that constant temperature cold wind recycles drying 12 hours or more at 40 DEG C.
Maximumlly the remaining fishy smell in dry fish glue can be distributed using such technological means.
Specifically, step (1) the fresh air bladder can be by temporary air bladder, specifically, store method are as follows: will
The air bladder newly removed is placed in 0 DEG C of ice water, is filtered dry at a temperature of moisture content is placed on -18 DEG C and is sharply freezed 24 hours；And it is placed on 0
It thaws at DEG C.
Specifically, step (1) method that dry fish glue is made includes the following steps:
(11) according to the proportional arrangement Jiang Shui of ginger juice and water quality ratio 1:20, fresh air bladder is impregnated 12 hours at 5 DEG C；
(12) fresh air bladder is cleaned；
(13) the fresh air bladder of step (12) is placed in constant temperature cold wind circulation drying 12 hours at 20 DEG C；
(14) remaining fishy smell is distributed, dry fish glue is made by naturally dry.
Specifically, the method for cleaning described in step (1) (2) is to be cleaned using 0 DEG C of ice water.
What embodiment 1 provided, which exempts from the i.e. matelote glue preparation process of bubble, can quickly remove remaining fishy smell in fish glue, and can
Storage and preservation for the long period；The technical process can be prepared directly in the prior art to be changed in the technique of dry fish glue
Into, thus it is easy to operate, it is easy to accomplish；The immersion that the long period is not needed in subsequent cooking process is conducive to shorten fish
The processing technology step of glue, while the mouthfeel of cooked fish glue can be improved, it is conducive to marketing.
Embodiment 2
Exempt from the bubble i.e. cooking craft of matelote glue made from a kind of embodiment 1, includes the following steps:
(1) after bubble i.e. matelote glue and auxiliary material mixing bottling will be exempted from, liquid flavor is added；
(2) gas in bottle is discharged and seals；
(3) the control pressure in the bottle is 0.14MPa, and bottle is placed at 121 DEG C, is stewed 30 minutes.
It needs to illustrate, the auxiliary material includes but is not limited to the cooking auxiliary material of solid-state or semisolid.
The liquid flavor is flavor solution, including coconut milk, jujube juice for adjusting fish glue etc. or other are used for
Adjust the solution or mixed solution of flavor.
The cooking craft that embodiment 2 provides, had both avoided that high temperature is quickly soaked or 18 hours or more were soaked for a long time
It will cause part nutrition loss and fish glue problem apt to deteriorate in journey, and shorten process working hour；Fish glue product is in former bottle
It is directly soaked, stewed, sterilized, avoided being transferred to nutrition loss caused by other containers in fish glue product, avoid being mixed into
Bacterium or impurity；While fish glue product obtained retains higher nutritive value, also having is suitable for mouthfeel, sufficiently eliminates raw meat
Taste more meets the edible hobby of consumer.
According to the disclosure and teachings of the above specification, those skilled in the art in the invention can also be to above-mentioned embodiment party
Formula is changed and is modified.Therefore, the invention is not limited to the specific embodiments disclosed and described above, to of the invention
Some modifications and changes should also be as falling into the scope of the claims of the present invention.In addition, although being used in this specification
Some specific terms, these terms are merely for convenience of description, does not limit the present invention in any way.
Claims (7)
1. a kind of deodorization is effective to exempt from bubble i.e. matelote glue preparation process, which comprises the steps of:
(1) by naturally dry after the cleaning of fresh air bladder, dry fish glue is made；
(2) dry fish glue is impregnated with Jiang Shui, by being cleaned after size requirement slice, dries, be made and exempt from bubble i.e. matelote glue.
2. according to claim 1 exempt from bubble i.e. matelote glue preparation process, which is characterized in that step (2) Jiang Shui's matches
The ratio of setting is the ratio 1:(10-20 of ginger juice and water in mass ratio), the condition of the immersion is to impregnate 12 hours at 0-5 DEG C
More than.
3. according to claim 1 exempt from bubble i.e. matelote glue preparation process, which is characterized in that the item of step (2) described drying
Part is, constant temperature cold wind circulation drying 12 hours or more at 20-40 DEG C.
4. according to claim 1 exempt from bubble i.e. matelote glue preparation process, which is characterized in that step (1) the fresh air bladder
It is by temporary air bladder, specifically, store method are as follows: the air bladder newly removed is placed in 0 DEG C of ice water, is filtered dry moisture content postposition
It is sharply freezed at -18 DEG C of temperature below 24 hours or more；And it is placed at 0-10 DEG C and thaws.
5. according to claim 1 exempt from bubble i.e. matelote glue preparation process, which is characterized in that step (1) is described to be made dry fish
The method of glue includes the following steps:
(11) according to ginger juice and water quality ratio 1:(10-20) proportional arrangement Jiang Shui, it is small that fresh air bladder is impregnated to 12 at 0-5 DEG C
When more than；
(12) fresh air bladder is cleaned；
(13) the fresh air bladder of step (12) is placed at 20-40 DEG C constant temperature cold wind circulation drying 12 hours or more；
(14) dry fish glue is made in naturally dry.
6. according to claim 1 exempt from bubble i.e. matelote glue preparation process, which is characterized in that cleaned described in step (1) (2)
Method be, using 0 DEG C ice water clean.
7. any deodorization of claim 1-6 is effective exempt from the i.e. matelote glue preparation process preparation of bubble exempt from steep i.e. matelote
Glue.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910026775.9A CN109497454A (en) | 2019-01-11 | 2019-01-11 | A kind of deodorization is effective to exempt from bubble i.e. matelote glue preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910026775.9A CN109497454A (en) | 2019-01-11 | 2019-01-11 | A kind of deodorization is effective to exempt from bubble i.e. matelote glue preparation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109497454A true CN109497454A (en) | 2019-03-22 |
Family
ID=65757560
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910026775.9A Pending CN109497454A (en) | 2019-01-11 | 2019-01-11 | A kind of deodorization is effective to exempt from bubble i.e. matelote glue preparation process |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110169455A (en) * | 2019-05-31 | 2019-08-27 | 肯拉(深圳)餐饮有限公司 | A kind of instant fish glue milk freezes and preparation method thereof |
| CN111820388A (en) * | 2020-07-21 | 2020-10-27 | 江南大学 | Composite fishy smell removing method of fish glue with remarkable fishy smell removing effect |
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2019
- 2019-01-11 CN CN201910026775.9A patent/CN109497454A/en active Pending
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110169455A (en) * | 2019-05-31 | 2019-08-27 | 肯拉(深圳)餐饮有限公司 | A kind of instant fish glue milk freezes and preparation method thereof |
| CN111820388A (en) * | 2020-07-21 | 2020-10-27 | 江南大学 | Composite fishy smell removing method of fish glue with remarkable fishy smell removing effect |
| CN111820388B (en) * | 2020-07-21 | 2023-09-22 | 江南大学 | Composite deodorization method for fish glue with remarkable deodorization effect |
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