CN117694518A - Fish soup with nutrition and system stability and preparation method thereof - Google Patents
Fish soup with nutrition and system stability and preparation method thereof Download PDFInfo
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Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses fish soup with nutrition and system stability and a preparation method thereof, and belongs to the field of food processing. Comprising the following steps: 1. taking fresh fish, slaughtering, removing skin, removing scales and viscera, cleaning, removing fishy smell, frying in oil, decocting the fried fish and water under high pressure, and filtering to obtain filtrate, namely first-class fish soup; 2. pulverizing fish residue, adding water, decocting under high pressure, removing fish residue to obtain fish soup, mixing the first-stage fish soup and the second-stage fish soup according to a certain proportion to obtain fish soup; 3. pulping the debitterized almonds and water to obtain almond pulp; dissolving two nonionic emulsifiers in water to obtain an emulsifier solution; mixing the prepared fish soup, semen Armeniacae amarum slurry and emulsifier solution, homogenizing, canning, and sterilizing to obtain semen Armeniacae amarum fish soup. According to the invention, through optimizing the process and exploring the composite emulsifier combination, the problems of insufficient utilization of fish raw materials, incapability of long-term storage of products, poor normal-temperature stability and the like are solved, and the quality upgrading and the class expansion of the products are realized.
Description
Technical Field
The invention discloses fish soup with nutrition and system stability and a preparation method thereof, and belongs to the field of food processing.
Background
The crucian carp is one of important freshwater fish resources in China, and is rich in nutritional ingredients such as protein, mineral substances, vitamins and the like. The fish soup cooked by crucian is delicious in taste, has the effects of strengthening spleen and tonifying qi, neutralizing and stimulating appetite, promoting lactation and tonifying deficiency after delivery and the like, has long eating history and is high in crowd acceptance. However, the traditional household fish soup is boiled with a lot of time and energy, the availability of fish heads, fish bones and other parts is not high, and the problems of resource waste, short-time eating of the boiled fish soup and the like exist. Commercial fish soup products in the market at present are sold in the forms of powder, gel, paste and the like which are stable in normal temperature storage, and liquid fish soup products are in low-temperature freezing forms. The liquid fish soup product system is complex, and quality maintenance and system stability at normal temperature are main bottleneck problems for limiting commercialization. In order to enrich the variety of fish soup product market, improve the quality of the soup in partial prepared foods such as pickled fish, expand the variety of normal temperature products, and the like, the process optimization is needed to meet the demands of consumers on convenient, nutritional and stable-quality liquid fish soup products.
The basic principle of decoction can be explained by the fick's law, after a period of heating, the nutrient substances such as soluble proteins, fat, polysaccharide and the like in the raw materials gradually migrate into water to form a multiphase dispersion system, and various components dissolved in the water interact to form micro-nano-sized multi-dispersion particles. During the storage process of the dispersed particles, phase separation, oil exudation and particle agglomeration can be caused by temperature fluctuation, illumination influence, vibration transportation and the like, so that soup layering, oil precipitation and the like can be caused. Emulsification is one of the important ways to improve the stability of soup systems at present. In practical application, the use of a single emulsifier has limitation in improving the functional performance of the product, and the novel high-calcium micro-nano fishbone emulsion and the preparation method (CN 116686973A) thereof are commonly combined by adopting a plurality of emulsifiers, for example, the effect of emulsifying the fishbone emulsion by adopting the composite emulsifiers of sodium caseinate and sucrose fatty acid ester is obviously better than that of the single emulsifier (sodium caseinate, sucrose fatty acid ester, propylene glycol fatty acid ester and mono-diglycerol fatty acid ester). Therefore, proper emulsifier combinations can be explored according to the steady-state requirements of different target dispersion systems, the normal-temperature stability of fish soup products is improved, the quality upgrading and the class expansion of the products are realized, and the diversification of market requirements is met.
Disclosure of Invention
The invention provides a fish soup product with nutritive value and normal temperature system stability and a preparation method thereof, which solves the problems of long traditional boiling time, insufficient utilization of fish raw materials, incapability of long-time storage, poor normal temperature stability and the like by optimizing the process and exploring a composite emulsifier combination, and provides a convenient, nutritional and stable-quality fish soup product for consumers.
The invention provides a preparation method of fish soup with nutritive value and normal temperature system stability, which comprises the following steps:
1. taking fresh fish, slaughtering, removing skin and scale, removing viscera to obtain slaughtered fish, cleaning, removing fishy smell, frying in oil, decocting the fried fish and water under high pressure, and filtering to obtain filtrate, namely primary fish soup;
2. pulverizing fish residue, decocting the pulverized fish residue and water under high pressure, removing the fish residue to obtain fish soup, mixing the first-stage fish soup and the second-stage fish soup according to a certain proportion to obtain fish soup.
Further, the fish in step 1 includes freshwater fish and salted water fish.
Preferably, the fish in the step 1 comprises crucian carp, silver carp, snakehead, grass carp, weever and black carp.
Specifically, in the step 1, the fish is crucian.
Further, the step 1 of deodorization is to soak the slaughtered fish in the deodorization liquid for 0.5 to 2 hours at the temperature of 20 to 25 ℃.
Further, the deodorization liquid consists of 9-degree white vinegar with the mass fraction of 0.4-0.6%, 2-3% of salt and the balance of water.
Further, the mass ratio of the slaughtered fish to the deodorization liquid is 1:2-4.
Further, the oil used in the frying treatment in the step 1 is vegetable oil.
In particular, the vegetable oil used is corn oil.
Further, the usage amount of the vegetable oil is 5-10% of the total mass of the slaughtered fish.
Further, the frying treatment temperature in the step 1 is 120-150 ℃, and the frying time is 1-2 min.
Further, the boiling pressure in the high-pressure boiling in the step 1 is 50-70kPa, and the boiling time is 1-2 hours.
Further, the mass ratio of the total mass of the slaughtered fish in the high-pressure boiling in the step 1 to water is 1:2-3.
Further, in the step 1, a 80-120 mesh screen is adopted for filtering, and standing is carried out for 1-2 min.
Further, the fish residue in the step 2 comprises minced fish, fish bones and fish heads.
Further, the crushing in the step 2 is processed for 1-2 min by a meat grinder.
Further, the mass ratio of the fish slag after being crushed in the high-pressure boiling in the step 2 to water is 1:2-3.
Further, the high-pressure decoction pressure in the step 2 is 50-70kPa, and the decoction time is 1-2 hours.
Further, the mixing volume ratio of the primary fish soup to the secondary fish soup is 8:2-2:8.
Preferably, the mixing volume ratio of the primary fish soup to the secondary fish soup is 7:3.
Compared with biological and chemical methods such as enzymolysis technology, pH value conversion and the like, the invention changes the tissue structure of the raw materials by the physical means of high-pressure boiling and collaborative crushing, can effectively improve the utilization rate of boiling residues, promotes the dissolution and flavor release of deep nutrients of the raw materials, and has the characteristics of safety, greenness, low cost and easy operation. The content of soluble protein and calcium in the second-stage fish soup prepared by the method is obviously higher than that in the first-stage fish soup, and the second-stage fish soup can be compared with the first-stage fish soup in the aspect of nutritional value, but the content of characteristic flavor substances such as inosinic acid (IMP), various free amino acids, aldehydes and the like is lower than that in the first-stage fish soup, and the characteristic flavor is weakened. Therefore, the primary fish soup and the secondary fish soup are possibly considered to be compounded, and when the research discovers that the compounding ratio is 7:3, the obtained mixed fish soup has good nutritional value and flavor characteristics. The invention provides an effective way for improving the full-effect utilization of fish resources and the quality of products.
The invention provides the fish soup with both nutritive value and normal temperature system stability, which is prepared by the method.
The fish soup with the nutritive value and the normal temperature system stability is applied to the field of foods.
The invention also provides a preparation method of the almond fish soup, which comprises the following steps:
s1, preparation of almond paste: pulping clean de-bitter almonds and water to obtain almond pulp;
s2, preparing a mixed nonionic emulsifier: dissolving two nonionic emulsifiers in water, and stirring at 60-70 ℃ for 20-30 min to obtain an emulsifier solution;
s3, preparing almond fish soup: mixing the prepared fish soup, almond pulp and emulsifier solution to obtain blended almond fish soup, homogenizing, canning, and sterilizing to obtain almond fish soup.
Further, the mass ratio of the clean debitterized almonds to water in the step S1 is 1:15-25.
Further, in step S2, the two nonionic emulsifiers are sorbitan stearate and sucrose fatty acid ester.
Further, sorbitan stearate and sucrose fatty acid ester are mixed according to different mass percentages by taking a hydrophilic-lipophilic balance (HLB) as a standard to obtain an emulsifier solution with the HLB value of 4-15.
Preferably, the emulsifier solution has an HLB value of 10, i.e., a mass ratio of sorbitan stearate to sucrose fatty acid ester of 0.1456:0.1544.
Specifically, in the step S3, the fish soup is a crucian soup.
Further, in the step S3, the mass ratio of the fish soup to the almond paste is 10:0.5-1.
Further, in the step S3, the mass ratio of the fish soup to the emulsifier solution is 10:0.01-0.03.
Further, in the step S3, the homogenizing pressure is 100-200 Bar, and the homogenizing time is 1-2 min.
Further, in the step S3, a high-temperature high-pressure sterilization method is adopted, the sterilization temperature is 105-121 ℃, and the sterilization time is 10-40 min.
The invention provides the almond fish soup prepared by the method.
The almond is rich in fatty acid, high-quality protein, vitamins, amygdalin, dietary fiber, inorganic salt and various microelements required by human body. Meanwhile, the bitter apricot kernel can be used as both medicine and food in limited application range and dosage. Modern people have great stress and irregular diet, and more or less have certain spleen and stomach damage, and eating the delicious crucian almond soup which is rich in various nutrients is a good choice.
Compared with the prior art, the invention has the following beneficial effects:
(1) According to the invention, the traditional primary fish soup boiled fish slag is further treated by adopting a physical means of high-pressure boiling and co-crushing, and the secondary fish soup is obtained after boiling. The mixed use of the primary and secondary fish soup effectively improves the utilization rate of fish raw materials and improves the nutrition and flavor quality of the fish soup.
(2) The almond-added crucian carp soup provided by the invention has the advantages that the flavor and the taste of the crucian carp soup can be enriched, and the nutritive value and the medicinal value of the crucian carp soup can be improved.
(3) According to the invention, the mixed emulsifying agents with different HLB values are adopted to stabilize the crucian almond soup, and the repulsive interaction among particles in a system is enhanced, so that the grease is uniformly distributed, the layering phenomenon of the product is improved, the sensory attribute is optimized, and the emulsifying stability of the product in the storage process is remarkably improved.
(4) According to the invention, the liquid fish soup product is obtained through the processes of homogenizing, canning, sterilizing and the like, so that the quality upgrading and the variety expansion of the product are realized, and the diversification of market demands is satisfied.
Drawings
FIG. 1 is a thermal graph analysis of volatile flavors of examples 1-4 and comparative example 1.
Fig. 2 shows droplet sizes of crucian almond soup of examples 5-9 and comparative example 2.
Fig. 3 is the polydispersity index of the crucian almond soup of examples 5-9 and comparative example 2.
FIG. 4 shows the lipid protein profiles of the crucian almond soups of examples 5-9 and comparative example 2.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for better illustration of the invention, and should not be construed as limiting the invention.
Test method
And (3) nutritional ingredient analysis:
(1) Total solids analysis: the weighing flask was dried to obtain a constant weight. The total weight of the 5g sample and the weighing flask was measured and dried to constant weight in an oven at 105 ℃. The solids were calculated as the ratio of the mass of the sample in the weighing flask to the mass of the sample solution. Results are expressed in%. (2) soluble protein analysis: the content of soluble protein was determined using Folin-Ciocalteu reagent with bovine serum albumin as standard. The absorbance of the mixture was measured at 540 nm. Calibration was performed with BSA standard solutions (2, 4,6,8 and 10mg/100 mL). (3) analysis of calcium content: and measuring the calcium content by using an inductively coupled plasma optical emission spectrometer after mineralizing the calcium content by using nitric acid in a closed container by using a microwave system. The operating conditions of ICP-OES are: plasma power 1150W, plasma flow 0.5L/min, auxiliary flow 0.5L/min, atomizer flow 12.5L/min, integration time 30s. (4) fat analysis: reference is made to the Soxhlet extraction method of GB 5009.6-2016 for determination of fat in food safety national Standard food. (5) crude protein analysis: GB 5009.5-2016 Kai's nitrogen determination method of protein determination in food safety national Standard food.
The HLB calculation method comprises the following steps: to obtain emulsifiers of different HLB values, sorbitan stearate (hlb=4.7) and sucrose fatty acid ester (hlb=15) were mixed in different weight percentages according to the following formula, resulting in mixed nonionic emulsifiers having HLB values of 4.7, 7.5, 10, 12.5 and 15, respectively.
In HLB 1 And HLB (HLB) 2 The HLB values of the two emulsifiers are shown, respectively. W (W) 1 And W is 2 The weight percentages of the two emulsifiers are respectively.
Method for measuring droplet size and polydispersity index: the droplet size distribution and polydispersity index of the samples were measured using a dynamic light scattering method using a nano laser particle sizer at 25 ℃. The emulsion was diluted 15-fold with distilled water before the assay to avoid multiple scattering. Triplicate measurements were made.
The determination method of the stability coefficient comprises the following steps: a5 mL sample was taken and centrifuged at 6000r/min for 10min. After centrifugation, the absorbance of the centrifugation system at a wavelength of 500nm is determined and labeled A 1 . Subsequently, the absorbance of the non-centrifugal system at the same wavelength is measured and is recorded as A 0 . The stability of the system is determined by the stability factor, the formula is shown below. Experiments were performed in three times and the average was taken.
The method for measuring the distribution of the lipoprotein comprises the following steps: and (5) observing the distribution condition of the grease and the protein in the crucian almond soup by adopting a confocal scanning laser microscope (CLSM). Staining with 10 μl nile red (42 μg/mL acetone), oil droplets were visible; the protein was visualized by staining with 5. Mu.L of FITC (0.02 g/mL ethanol) and gently shaking in the dark for 20min. The laser was tuned to the green/red fluorescence mode, producing two excitation wavelengths of 488nm and 561nm, and green and red fluorescence images were obtained from two separate channels. The image was acquired by LSM710 ZEN software.
Example 1
A crucian carp soup with nutrition and system stability and a preparation method thereof comprise the following steps:
taking fresh crucian, slaughtering, peeling, removing scales, removing viscera, cleaning (the three-removed crucian is calculated by 100 parts), adding 200 parts of composite deodorization liquid (9-degree white vinegar and 3-degree salt with the concentration of 0.4 percent, w/w), and soaking at the temperature of 25 ℃ for deodorization for 1h. Adding 5 parts of corn oil, and frying at 150 ℃ for 1min. Adding 200 parts of clear water into the decocted crucian, decocting for 1h under the condition of 70kPa, filtering to obtain filtrate, namely primary fish soup, crushing the rest of fish residues (comprising crushed meat, fish bones, fish heads and the like) for 1min by a meat grinder, adding 200 parts of clear water, decocting at high pressure (70 kPa,1 h), removing the fish residues after decoction, namely secondary fish soup, and mixing the primary fish soup and the secondary fish soup according to the volume ratio of 7:3 to obtain the crucian soup.
Example 2
In the example 1, the volume ratio of the primary fish soup to the secondary fish soup is adjusted to be 5:5, and the other steps are kept consistent with the example 1, so that the crucian soup is obtained.
Example 3
In the example 1, the volume ratio of the primary fish soup to the secondary fish soup is adjusted to be 3:7, and the other steps are kept consistent with the example 1, so that the crucian soup is obtained.
Example 4
In the example 1, the volume ratio of the primary fish soup to the secondary fish soup is adjusted to be 0:10, and the other steps are kept consistent with the example 1, so that the crucian soup is obtained.
Comparative example 1
In the example 1, the volume ratio of the primary fish soup to the secondary fish soup is adjusted to be 10:0, and the other steps are kept consistent with the example 1, so that the crucian soup is obtained.
Example 5
(1) Preparation of crucian soup
Crucian carp soup is obtained for later use according to example 1.
(2) Preparation of almond pulp
Cleaning 5 parts of de-bitter almonds, placing the cleaned almonds in a beating machine, and adding 75 parts of clear water for beating to obtain almond pulp for later use.
(3) Configuration of mixed nonionic emulsifiers
Accurately weighing 0.3 part of sorbitan stearate, dissolving with deionized water, and stirring in water bath at 70deg.C for 20min to obtain mixed nonionic emulsifier with HLB value of 4.7.
(4) Preparation of crucian almond soup
Mixing 100 parts of the crucian carp soup obtained in the step (1) with 10 parts of the almond paste obtained in the step (2), and adding the emulsifier prepared in the step (3) when the mixture is hot. Homogenizing the prepared sample under 200Bar homogenizing pressure for 1min, and filling the homogenized soup into 45mL food grade heat resistant glass tank. Sterilizing at 115deg.C for 25min to obtain Carassius auratus and semen Armeniacae amarum soup. The product can be stored in a dark place at room temperature.
Example 6
The sorbitan stearate of example 5, step (3), was adjusted to 0.2185 parts, and the sucrose fatty acid ester to 0.0815 parts, to give a mixed nonionic emulsifier having an HLB value of 7.5. The other steps are consistent with the embodiment 5, and the crucian almond soup is obtained.
Example 7
The sorbitan stearate of example 5, step (3), was adjusted to 0.1456 parts, and the sucrose fatty acid ester to 0.1544 parts, to give a mixed nonionic emulsifier having an HLB value of 10. The other steps are consistent with the embodiment 5, and the crucian almond soup is obtained.
Example 8
The sorbitan stearate of example 5, step (3), was adjusted to 0.0728 parts, and the sucrose fatty acid ester to 0.2272 parts, to give a mixed nonionic emulsifier having an HLB value of 12.5. The other steps are consistent with the embodiment 5, and the crucian almond soup is obtained.
Example 9
The sucrose fatty acid ester in the step (3) of example 5 was adjusted to 0.3 part to obtain a mixed nonionic emulsifier having an HLB value of 15. The other steps are consistent with the embodiment 5, and the crucian almond soup is obtained.
Comparative example 2
Step (3) of example 5 was deleted, i.e. no emulsifier was added. The other steps are consistent with the embodiment 5, and the crucian almond soup is obtained.
Table 1 shows the analysis of the nutritional ingredients of example 4 and comparative example 1. It can be seen from the table that the nutrient dissolution of example 4 is significantly better than that of comparative example 1. This is because the mechanical action can further promote the dispersion of the raw materials, reducing the particle size so that the soluble and insoluble substances are dispersed in the fish soup.
Table 1 analysis of nutrient composition of example 4 and comparative example 1
FIG. 1 is a thermal graph analysis of volatile flavors of examples 1-4 and comparative example 1. 31 volatile compounds, including aldehydes, alcohols, ketones, esters, furans, and alkanes were identified in total in 5 groups of samples. Aldehydes are used as typical flavor components in fish bodies, greatly contribute to the flavor formation of fish soup, and provide oil flavor and grass flavor for fish soup; the ketone substances generally have fruit flavor, cream flavor and flower flavor, and have certain contribution to the unique flavor of the fish soup. From the figure, it can be seen that comparative example 1 contains more abundant aldehydes, ketones and esters, while examples 1 to 4 have lower aldehydes, ketones and esters, and example 4 contains more abundant alcohols and aromatic compounds. This means that the characteristic flavor of comparative example 1 is stronger than that of examples 1 to 4, and that example 4 provides a unique aroma to the fish soup while also aggravating the earthy taste of the fish soup.
Table 2 shows the sensory scores for examples 1-4 and comparative example 1. Sensory evaluation was performed on the crucian broth from 6 attributes of color, uniformity, fishy smell, aroma, taste and preference. As can be seen from the table, the fish flavour score of example 1 is significantly higher than the other groups (p < 0.05). The color, uniformity, mouthfeel scores were significantly higher for comparative example 1 than for the other groups (p < 0.05), but at the same time comparative example 1 also had a heavier fishy taste. Comparative example 1 and example 1 have similar preference scores, which are significantly higher than examples 2-4. Overall, comparative example 1 and example 1 had higher sensory scores and higher consumer acceptance.
Table 2 organoleptic scores for examples 1-4 and comparative example 1
The prepared crucian almond soup is subjected to stability performance test, and the test results are as follows:
fig. 2 shows droplet sizes of the crucian almond soups of examples 5 to 9 and comparative example 2, and fig. 3 shows polydispersity indexes of the crucian almond soups of examples 5 to 9 and comparative example 2. The particle size tends to decrease and then increase with increasing HLB value. As the proportion of sucrose fatty acid ester in the mixed emulsifier increases, the hydrophilicity of the dispersed phase increases, and the interfacial tension required for smaller droplets can be maintained. Example 7 had a minimum size droplet compared to the other 5 samples, and the particle size was continuously maintained around 560nm during 15 days of storage, with a uniform sample system. The polydispersity index of examples 5-9 and comparative example 2 shown in fig. 3 ranges from 0.22 to 1.09, varying with the HLB value and the number of days of storage. Example 7 the polydispersity index remained around 0.2 during storage and the system was more uniform than the other 5 groups of samples, being a stable nanoscale emulsion with a low polydispersity index.
FIG. 4 shows the lipid protein profiles of the crucian almond soups of examples 5-9 and comparative example 2. It is important to analyze the distribution of grease and protein in the crucian almond soup by laser confocal to reflect whether the particle distribution is uniform and stable. Comparative example 2 showed larger oil droplets than examples 5-9 because the fish soup system lacks sufficient repulsive force and the small droplets easily aggregate and coalesce to form larger size droplets. Example 5 showed significant aggregation and flocculation, forming larger aggregates, which may be the interaction between protein, polysaccharide and emulsifier affecting system stability. Example 9 formed more large oil droplets, which may be that the sucrose fatty acid ester having hlb=15 coated on the oil droplet surface formed an interfacial film with poor ability, and lacked sufficient repulsive force. The smaller and more widely distributed oil droplets observed in example 7 compared to the other examples, the stabilizing system effect is evident. From observation of the microstructure, we can find that the addition of an emulsifier of appropriate HLB value can provide a certain steric resistance to keep the emulsion droplets regular globular, and inhibit them from forming droplets of larger size, thus maintaining emulsion stability.
Table 3 shows the stability coefficients of the crucian almond soups of examples 5-9 and comparative example 2. The principle of using stability coefficient to measure the emulsion effect of the emulsifier is mainly the double refraction phenomenon of protein particles and fat globules. The smaller the protein particles and fat globules are distributed more uniformly, the greater the stability factor; the larger the protein particles and fat globules, the more agglomeration occurs, the more uneven the distribution and the smaller the stability factor. As shown in table 3, the stability factor tended to increase and decrease with increasing HLB value. Example 7 has the greatest stability factor compared to the other 5 groups of samples, indicating that the emulsifier combination stabilizing system under this condition works best. At the same time, the results also show that the different emulsifying agents are matched with each other to achieve the emulsifying effect and the taste is generally good and the single emulsifying agent.
Table 3 stability factors of the crucian almond soups of examples 5-9 and comparative example 2
The above examples are not intended to limit the scope of the invention nor the order of execution of the steps described. The present invention is obviously modified by a person skilled in the art in combination with the prior common general knowledge, and falls within the scope of protection defined by the claims of the present invention.
Claims (10)
1. A preparation method of fish soup with nutritive value and normal temperature system stability is characterized by comprising the following steps:
(1) Taking fresh fish, slaughtering, removing skin and scale, removing viscera to obtain slaughtered fish, cleaning, removing fishy smell, frying in oil, decocting the fried fish and water under high pressure, and filtering to obtain filtrate, namely primary fish soup;
(2) Pulverizing fish residue, decocting the pulverized fish residue and water under high pressure, removing the fish residue to obtain fish soup, mixing the first-stage fish soup with the second-stage fish soup to obtain fish soup.
2. The method according to claim 1, wherein the deodorization in step 1 is immersing the slaughtered fish in the deodorization solution at 20-25 ℃ for 0.5-2 hours; the deodorization liquid consists of 9-degree white vinegar with mass fraction of 0.4-0.6%, 2-3% salt and the balance of water; the mass ratio of the slaughtered fish to the deodorization solution is 1:2-4.
3. The method of claim 1, wherein the fish residue in step 2 comprises crushed fish, fish bone, fish head.
4. The method according to claim 1, wherein the mixing volume ratio of the primary fish soup to the secondary fish soup is 8:2-2:8.
5. A fish soup having both nutritional value and stability at normal temperature system, obtainable by the process according to any one of claims 1 to 4.
6. The use of the fish soup of claim 5 in the food field having both nutritional value and stability at normal temperature.
7. A preparation method of the almond fish soup comprises the following steps:
s1, preparation of almond paste: pulping clean de-bitter almonds and water to obtain almond pulp;
s2, preparing a mixed nonionic emulsifier: dissolving two nonionic emulsifiers in water, and stirring at 60-70 ℃ for 20-30 min to obtain an emulsifier solution;
s3, preparing almond fish soup: mixing the fish soup, almond paste and emulsifier solution of claim 5 to obtain a blended almond fish soup, homogenizing, canning, and sterilizing to obtain the almond fish soup.
8. The method according to claim 7, wherein the two nonionic emulsifiers in step S2 are sorbitan stearate and sucrose fatty acid ester; the hydrophilic-lipophilic balance value of the emulsifier solution is 4-15.
9. The method according to claim 7, wherein in step S3, the mass ratio of the fish soup to the almond paste is 10:0.5-1; the mass ratio of the fish soup to the emulsifier solution is 10:0.01-0.03.
10. An almond fish soup made according to the method of any one of claims 7-9.
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