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Fine and smooth tilapia mossambica bone and fish sauce and preparation method thereof

A technology of tilapia and bone meat paste, which is applied in the direction of food preparation, application, food science, etc., can solve the problems of bone meal products such as low nutrient utilization rate of raw materials, damage of heat-sensitive components, and impact on product quality, so as to broaden the scope of comprehensive utilization, The effect of shortening the holding time and improving the softening effect

Inactive Publication Date: 2010-12-22
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] To sum up, dry crushing has a good crushing effect on fish bones, but it needs to go through defleshing, degreasing and drying. The crushing process is time-consuming (ball milling). The temperature rise of the material during the crushing process is too high, and the heat-sensitive components are destroyed. Bone meal products have low nutritional utilization of raw materials
Wet pulverization can make full use of the nutrients in fish steaks, and can transfer fish sticky meat and fat to the product bone meat slurry. However, the average particle size of the current pulverization can only reach 15-20 μm, and the taste is still grainy, which affects product quality

Method used

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  • Fine and smooth tilapia mossambica bone and fish sauce and preparation method thereof
  • Fine and smooth tilapia mossambica bone and fish sauce and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0033] Wash the fish steaks in clean water to remove the blood stains and residual viscera on the vertebral membranes of the fish steaks, remove the darker ventral, dorsal and caudal fins, and chop the rest for later use. Mix the fish bone with 6% acetic acid solution at a mass ratio of 2:1, soak the material in the acid solution, and cook in a high-pressure cooker for 45 minutes at 126°C. After cooking, the feed liquid is separated, the solid material is roughly crushed by a meat grinder, and then the crushed material is remixed with the cooking liquid, and 50% of the total mass of the feed liquid is added with water and stirred evenly. Grind the material in a colloid mill, adjust the gap between the inner and outer mills to 20 μm, and grind it circularly for 5 minutes, take it out, carry out vacuum degassing treatment, and then use M-110EH high-pressure micro-jet nano-homogenizer for secondary crushing treatment. 120MPa. After treatment, the average particle size of the slu...

Embodiment 2

[0035] Wash the fish steaks in clean water to remove the blood stains and residual viscera on the vertebral membranes of the fish steaks, remove the darker ventral, dorsal and caudal fins, and chop the rest for later use. The fish bone and the acid solution with a mass concentration of 9% were uniformly mixed at a mass ratio of material to liquid of 2:1, and the acid solution was immersed in the material, and placed in a high-pressure cooker for 90 minutes at 126° C. After cooking, the feed liquid is separated, the solid material is roughly crushed by a meat grinder, and then the crushed material is remixed with the cooking liquid, and 50% of the total mass of the feed liquid is added with water and stirred evenly. Grind the material in a colloid mill, adjust the gap between the inner and outer mills to 20 μm, and grind it circularly for 5 minutes, take it out, carry out vacuum degassing treatment, and then use M-110EH high-pressure micro-jet nano-homogenizer for secondary crus...

Embodiment 3

[0037] Evaporate and concentrate the tilapia bone meat slurry after the secondary pulverization to make its moisture content reach 60.3%. Add 5% granulated sugar and 0.5% salt according to the mass of the sauce after concentration and stir evenly. After vacuum packaging, it is sterilized by boiling water at 100°C for 30 minutes, and the tilapia spread product can be prepared. Pale yellow, shiny surface. No earthy smell, moderate acetic acid smell. It is sweet and sour, moderately salty, has the unique taste of fish, and the fishy smell is not obvious. The average particle size of the sauce body is less than 14 μm, fine and smooth, without obvious graininess, and it melts in the mouth. The spread has good spreadability. The sauce body is easy to spread evenly and adheres completely to the food without flowing after application. The acidity of the sauce is 3%, and the product can be stored at room temperature after sterilization. The ratio of calcium to phosphorus in the sa...

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Abstract

The invention discloses a fine and smooth tilapia mossambica bone and fish sauce and a preparation method thereof. The preparation method comprises: taking tilapia mossambica processing leftovers fish fillet as raw material, and cleaning and mincing for standby; adding acetum into the minced raw material, and carrying out high-pressure cooking; after cooking and softening process, separating cooking liquid, and smashing solid bone and fish blocks by a meat grinder; then, mixing with the cooking liquid; adding clean water accounting for 50-100% of total weight of cooking liquid to adjust the denseness of size; then carrying out rubbing processing on the colloid; ensuring that colloid cycling time is 3-7 minutes; after degassing processing, processing material by a high-pressure microfluidics nanometer homogenizer at the pressure of 60-120MPa to obtain fine and smooth tilapia mossambica bone and fish pulp; and condensing and seasoning the fine and smooth tilapia mossambica bone and fishpulp to obtain the tilapia mossambica bone and fish sauce of different flavours. The invention can fully utilize the nutrition constituent of fish fillet raw material, has high processing speed and small average particle diameter of products and can meet the requirements of fine and smooth taste.

Description

technical field [0001] The invention relates to a preparation method of tilapia fillets plus leftover fish steaks as raw materials to prepare sauce-like food with smooth taste and balanced nutrition. Background technique [0002] my country is a major producer of tilapia, accounting for about half of the world's total output. In addition to selling some fresh products, tilapia is processed into frozen fish fillets and exported to European and American countries. A large amount of leftovers are produced in the tilapia fillet production process and account for more than 60% of the fish weight, among which the vertebral fish fillets in tilapia account for about 15%. Most of these leftovers are used as cheap feed, and their nutritional value and economic value are not fully utilized. If it is further processed so that it can be eaten by humans, the high value of fish processing by-products can be achieved, which is of great significance to the comprehensive utilization of fish...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/325A23L27/60A23L17/00
Inventor 曾庆孝朱志伟邱志超张永丝
Owner SOUTH CHINA UNIV OF TECH
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