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Prepared seafood and preparation method thereof

A technology for conditioning food and seafood, applied in food preparation, food science, application and other directions, can solve the problems of seafood consumer groups and product sales radius not being able to rapidly expand, unacceptable fishy and umami taste, etc., to achieve rich cellulose Substance, delicious, unique, nutritious effect

Inactive Publication Date: 2011-02-09
DALIAN HAIYANTANG BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, seafood, due to factors such as living environment, causes seafood products to have its unique taste. Although it is rich in nutrition, a large number of people still cannot accept its unique fishy taste, which makes the seafood consumer group and product sales radius very limited. less than rapid expansion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 1. Take fresh sea cucumbers, wash them, remove their internal organs, and then ripen them.

[0014] 2. Wash the dried matsutake and cut it for later use.

[0015] 3. Extract the cleaned matsutake and militaris respectively by decocting. Add three times the volume of matsutake and militaris clear water, boil on high heat, turn to low heat and cook slowly until the volume is about one-third of the original volume, remove matsutake and militaris, repeat the above operation, After repeating 3 times, combine the 3 boiled liquids, concentrate together, and then concentrate to about half of the original volume, then it can be used for later use. The matsutake and militaris taken out are also set aside.

[0016] 4. Add 1wt% edible salt, 0.5wt% monosodium glutamate, and 1wt% white sugar to the soup boiled in step 3. After fully dissolving, add step 1 according to the ratio of soup to seafood 1:1 Processed seafood products. Then put the seafood and soup into a bag and seal it...

Embodiment 2

[0019] 1. Take fresh and live abalone, wash, remove the viscera, ripen it, and slice it.

[0020] 2. Wash the fresh matsutake and cut it for later use.

[0021] 3. Extract the washed matsutake by decocting. Add three times the volume of matsutake water, bring to a boil on high heat, turn to low heat and cook slowly until the volume is about one-third of the original volume, remove the matsutake, repeat the above operation, after repeating 3 times, add 3 times The cooking liquids are combined, concentrated together, and then concentrated to about one-third of the original volume, ready to use. The matsutake that is taken out is also set aside.

[0022] 4. Add 3wt% edible salt, 2wt% monosodium glutamate, and 3wt% white sugar to the soup boiled in step 3. After fully dissolving, add step 1 according to the ratio of soup to seafood 1:2 Good seafood offerings. Then put the seafood and soup into a bag and seal it, put it in an ultra-high pressure container, keep the pressure at ...

Embodiment 3

[0026] 1. Take fresh and live scallops, wash and ripen them, and then remove the viscera.

[0027] 2. Take the fresh products of Cordyceps militaris and Hericium erinaceus, wash them, cut them and set them aside.

[0028] 3. Extract the washed Cordyceps militaris and Hericium erinaceus respectively by decocting. Add three times the volume of matsutake or Chinese caterpillar fungus water, boil on high heat, turn to low heat and cook slowly until the volume is about one-third of the original volume, remove matsutake and Hericium erinaceus, repeat the above operation, and repeat After 3 times, combine the 3 times of boiling liquid, concentrate together, and then concentrate to about one-third of the original volume, ready to use. The matsutake and Hericium erinaceus that are taken out are also set aside.

[0029] 4. Add 5wt% edible salt, 6wt% monosodium glutamate, and 8wt% white sugar to the soup boiled in step 3. After fully dissolving, add the soup to seafood at a ratio of 1:...

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PUM

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Abstract

The invention discloses prepared seafood and a preparation method thereof. The distinctive seafood is prepared by the following steps of: cleaning seafood products such as sea cucumber, abalone, scallop, conch, sea urchin, short necked clam, shrimp, bird shellfish and the like; removing internal organs; boiling the seafood products; boiling the dry or fresh wild mushrooms such as tricholoma matsutake, cordyceps militaris, edible fungi and the like in water; fishing out the wild mushrooms; concentrating the boiling liquid and dipping the boiled seafood products in the concentrated boiling liquid under high pressure; and finally packaging the boiled seafood products which are dipped in the fresh wild mushroom flavor and the boiled wild mushrooms together. The product does not have the fishy smell of the seafood but has delicious and unique smell.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to food derived from mollusk sea cucumbers and shellfish and its preparation technology. Background technique [0002] Seafood has always been famous for its high protein, low fat, and rich nutrition. At the same time, research in recent years has found that seafood contains a variety of active ingredients, and eating it often is extremely beneficial to human health. [0003] Seafood is a general term for a class of animals and plants produced in the ocean, among which sea cucumbers, abalones, scallops, sea urchins, conchs, shrimps, crabs and various shellfish are commonly eaten by people. The types of seafood products can be roughly divided into four types at present, one is fresh seafood products, the second is chilled aquatic products, the third is dried aquatic products, and the fourth is with the development of various processing industries. The conditioning food develop...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/28A23L1/29A23L31/00A23L33/10A23L33/17A23L33/24
Inventor 焦健邵俊杰
Owner DALIAN HAIYANTANG BIOLOGY
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