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Fishskin recuperating food and preparation thereof

A technology for conditioning food and fish skin, applied in food preparation, food science, application and other directions, can solve the problems of low economic benefit and low utilization rate, and achieve the effects of rich nutrition, beautiful color and unique flavor

Inactive Publication Date: 2008-08-06
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the development of deep processing of aquatic products and the increase of breeding quantity, the quantity of fish skin as a by-product of aquatic product processing is gradually increasing, the utilization rate is not high, and the economic benefit is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: the processing method of sturgeon skin conditioning food:

[0018] Firstly, the raw materials of sturgeon skin are trimmed to remove residual fish scales, fish meat and mucus, and the drained sturgeon skin is soaked in a mixture composed of 1% sodium bicarbonate, 1.8% sodium chloride and 20% ethanol. Fishy for 15 minutes, then take it out and immerse it in 90°C water for 20 seconds, then put the fish skin, mixed seasoning (ratio: 2.5% salt, 1.5% monosodium glutamate, 2.0% white sugar, 2.5% rice wine and 3.0% sesame oil) and ingredients ( The ingredients are: onions, green peppers, carrots and shredded wild wild rice) put into high-pressure cooking bags for vacuum packaging, first sterilize at 100°C for 10 minutes, then sterilize at 115°C for 5 minutes, take out and cool to 30 ℃ below, and then refrigerated at -18 ℃, the shelf life is 6 months. Combining fish skin with vegetables, the product has rich and balanced nutrition, reasonable color matching and u...

Embodiment 2

[0019] Embodiment 2: the processing method of shark skin conditioning food:

[0020] First trim the shark skin raw material to remove residual fish meat and mucus and other impurities, soak the drained shark skin in a mixture of 1.2% sodium bicarbonate, 1% sodium chloride and 15% ethanol for 18 minutes , and then take out and immerse in 60°C water for blanching for 60 seconds, then fish skin, mixed seasoning (proportion: 2.2% salt, 2.0% monosodium glutamate, 1.8% white sugar, 1.5% rice wine and 1.8% sesame oil) and ingredients (ingredient composition For: onions, carrots, shredded wild rice stems and kelp), put them into retort bags for vacuum packaging, sterilize at 115°C for 15 minutes, take out, pour water and cool to below 30°C, and then refrigerate at 0-4°C. The shelf life is 1 month. The product combines fish skin, kelp and vegetables. The product is nutritious and balanced, with a reasonable, bright color and unique flavor. After testing, the total number of colonies i...

Embodiment 3

[0021] Embodiment 3: the processing method of sturgeon skin conditioning food:

[0022] Firstly, the raw materials of sturgeon skin are trimmed to remove the residual fish scales, fish meat and mucus, and the drained sturgeon skin is soaked in a mixture composed of 1.5% sodium bicarbonate, 0.5% sodium chloride and 10% ethanol. Fishy for 25 minutes, then take it out and immerse it in 80°C water for 40 seconds, then put the fish skin, mixed seasoning (proportion: 3.0% salt, 0.8% monosodium glutamate, 1% white sugar, 3.0% rice wine and 4.0% sesame oil) and ingredients ( The ingredients are: onions, green peppers, carrots and shredded wild wild rice) put into high-pressure cooking bags for vacuum packaging, first sterilize at 100°C for 10 minutes, then sterilize at 115°C for 5 minutes, take out and cool to 30 ℃ below, and then refrigerated at -18 ℃, the shelf life is 6 months. The product combines fish skin with vegetables. The product is nutritious and balanced, with reasonable ...

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PUM

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Abstract

The invention relates to a fishskin nursing food which takes fishskin as raw material and is prepared through removing of fishy smell, blanching, seasoning or vegetable ingredients are added after seasoning. A preparation method of the fishskin nursing food comprises the following steps: (1) the fishskin is soaked in a mixing liquid with 1-2 percent of sodium bicarbonate, 0.5-1.8 percent of sodium chloride, 5-20 percent of ethanol and rest percent of water so as to remove the fishy smell for 15-25 minutes; (2) the fishskin after removing the fishy smell is taken out and soaked in water at 60-90 DEG C for blanching for 20-60 seconds; (3) after the fishy smell is removed and blanching is carried out for the fishskin, the fishskin is mixed with the seasoning and then put into a retort punch for vacuum package; (4) the packed fishskin is put into a high pressure sterilizing pot for sterilization for 10-30 minutes at 100-110 DEG C or for 5-20 minutes at 110-115 DEG C or combination of sterilization for 5-15 minutes at 100-110 DEG C and for 5-15 minutes at 110-115 DEG C. Then the fishskin is cooled by spraying with water below 30 DEG C and refrigerated at 0-4 DEG C or -18 DEG C.

Description

technical field [0001] The invention belongs to the technical field of food and its processing, and relates to aquatic products and a processing method thereof, in particular to a fish skin soft-packaged conditioning food and a processing method thereof. Background technique [0002] With the development of deep processing of aquatic products and the growth of breeding quantity, the quantity of fish skin as a by-product of aquatic product processing is gradually increasing, the utilization rate is not high, and the economic benefit is low. At present, fish skin is mostly used in rubber making, leather, or as a raw material for fish meal processing and collagen preparation. [0003] However, fish skin is rich in nutrition and has good beauty and health care functions. Therefore, researching and developing a high nutritional value and delicious fish skin food will improve the comprehensive utilization of fish skin and have greater social and economic benefits. Contents of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 戴志远王宏海吴小干梁晶晶翁丽萍
Owner ZHEJIANG GONGSHANG UNIVERSITY
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