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Instant Qiao fish food and preparation method thereof

A technology of food and fish, which is applied in the field of fish-knocking food, can solve the problems of food nutrition, color, shape, fragrance, taste, quality, safety cannot be guaranteed, industrialized production and operation cannot be realized, storage, packaging, and transportation costs are high. Achieve the effect of saving long-term energy dependence, saving recurring costs, and light weight

Inactive Publication Date: 2009-06-17
浙江正心农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Knocking Fish (or Sansi Knocking Fish) food is a famous traditional dish with a long history in Wenzhou. Because the traditional production process is mainly manual cooking, it can only be sold in local hotels or specialty stores, and it cannot be packaged at room temperature. , storage, transportation for distance selling
Therefore, it is impossible to realize industrialized production and operation
[0003]The characteristics of the traditional production method of knocking fish food are: the semi-finished products are stored at low temperature, packaged, transported, stored, sold, and eaten after being cooked or heated, preserved, packaged , high transportation costs, difficult to carry, food nutrition, color, shape, aroma, taste, quality, safety, etc. cannot be guaranteed, and the storage time is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Use fish as the raw material, cut the fish into pieces, each weighing 15 grams; add 2 grams of raw powder, beat the fish pieces with a wooden hammer to make thin slices ≤ 4 mm, put them in boiling water, and wait for the fish to float and fish pick up; cut the picked fish into strips with a length of 8 cm and a width of 1 cm; freeze them in a freezing device for 1.5 hours at -35°C, then enter a vacuum freeze-drying cabin at -15°C for 6 hours, and then Enter the heating system to raise the temperature to 40°C and work for 30 minutes to effectively evaporate the water in the fish; leave the cabin under normal temperature conditions to make fish food.

Embodiment 2

[0026] Use fish as the raw material, cut the fish into pieces, each weighing 20 grams; add 5 grams of raw powder, beat the fish pieces with a wooden hammer to make thin slices ≤ 4 mm, put them in boiling water, and wait until the fish floats and fish them out Pick up the fish and cut them into strips with a length of 15 cm and a width of 2 cm; freeze them in a freezer for 3 hours at -18°C, then enter a vacuum freeze-drying cabin at -40°C for 20 hours, and then Enter the heating system to raise the temperature to 50°C and work for 70 minutes, then heat the system to raise the temperature to 50°C and work for 70 minutes to effectively evaporate the water in the fish; leave the cabin at normal temperature to make fish food.

Embodiment 3

[0028] Use fish as the raw material, cut the fish into pieces, each weighing 38 grams; add 8 grams of cornstarch, beat the fish pieces with a wooden hammer to make thin slices ≤ 4 mm, put them in boiling water, and wait until the fish floats and fish them out Cut the picked fish into strips with a length of 30 cm and a width of 3 cm; freeze them in a freezing device for 5 hours at -25°C, then enter a vacuum freeze-drying cabin at -60°C for 26 hours, and then Enter the heating system to raise the temperature to 60°C and work for 120 minutes to effectively evaporate the water in the fish; leave the cabin under normal temperature conditions to make fish food.

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PUM

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Abstract

The invention discloses a beaten fish food and preparation method thereof. The beaten fish food preparation method comprises: firstly, making beaten fish by traditional handwork method; then, freeze-drying by a food vacuum freeze-drying equipment; finally, taking out under normal temperature condition, packaging and obtaining beaten fish food. The beaten fish food of the present invention achieves the advantages of convenience in preserving eating and carrying, long shelf life and light weight; the invention realizes not only packaging, preserving and transporting under normal temperature condition, but also remote sale, and can promote the modernization, technicalization, industrialization and large scale of the agricultural product operation effectively.

Description

technical field [0001] The present invention relates to a food for knocking fish (or called three silk knocking fish), in particular to a food for knocking fish; in addition, the invention also relates to a preparation method of the food for knocking fish. Background technique [0002] Knocking Fish (or Sansi Knocking Fish) food is a famous traditional dish with a long history in Wenzhou. Because the traditional production process is mainly manual cooking, it can only be sold in local hotels or specialty stores, and it cannot be packaged at room temperature. , Storage, and transportation for distance sales. Therefore, it is impossible to realize industrialized production and operation. [0003] The characteristics of the traditional production method of knocking fish food are: the semi-finished products are preserved at low temperature, packaged, transported, stored and sold, and eaten after being cooked or heated. The cost of preservation, packaging and transportation is h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23B4/037A23L17/10
Inventor 谢跃月吴联大任一陈剑谢志镭严维凌王锡昌吴存友
Owner 浙江正心农业开发有限公司
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