Method for processing smell-eliminated calcium-enriched fish sauce

Abstract

The invention relates to a process for preparing a fishy smell elimination calcium-rich fish paste, which comprises the following steps: (1) The head, the tail, the fin and the viscera of a bombayduck are took out, and then the inner wall of a fish body is cleaned, the fish is cut into sheets, and fishbone is winkled. (2) The fish and fishy smell elimination agent are mixed and soaked for eliminating the fishy smell. (3) The fish whose fishy smell and drained are eliminated is beat, and then the fish and water are mixed according to a certain radio, and broad bean paste and bodying agent are added to prepare the primary material of the fish paste. (4) After being dried, the fishbone is grinded and crossed through 20 mesh sieves, then is dissolved in water to be of suspension shape, and crosses through a colloid mill, and the diameter of particles of fish meal is 30-50 mu meters, after being dried, the fish meal is added into the primary material of the fish paste according to the needed calcium content in proportion, and then is disinfected and packaged. The invention has the advantages of simple processing method, low producing cost, after being processed, the fish paste which has the advantages of low fishy smell, fresh flavor of the fish, flavor of the soybean paste and high calcium value is obtained, the invention has an excellent economic benefit, simultaneously, the environmental pollution which is caused by abandoned bombayducks is reduced.

Description

technical field [0001] The invention relates to a processing method of aquatic products, in particular to a processing method integrating mouthfeel and nutrition into one made of seawater fish by using a deodorizing agent to deodorize and natural calcium enrichment. Background technique [0002] In recent years, marine fishery resources have undergone tremendous changes due to human overfishing. Destructive fishing has seriously damaged offshore fishery resources. Marine economic fish resources have declined, and their quantity and quality have continued to decline. The catch of low-value fish But it showed a sharp upward trend. [0003] Faucet fish is a typical low-value fish. The local names are shrimp, tofu fish, etc. Its meat is soft and fresh, but it has a clear fishy smell of seawater. Ordinary processing will affect its consumption. Value fish are mainly processed into fishmeal, which has low added value and poor economic benefits; sometimes even the processed produc...

AI Technical Summary

Problems solved by technology

[0003] Faucet fish is a typical low-value fish. The local names are shrimp, tofu fish, etc. Its meat is soft and fresh, but it has a clear fishy smell of seawater. Ordinary processing will affect its consumption. Value fish are mainly processed into fishmeal, which has low added value and poor economic benefits; sometimes even the processed products are discarded directly because of their low price and no processing value, thus polluting the environment