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Seasoning powder and preparation method thereof

A technology of seasoning powder and cartilage powder, applied in food preparation, application, food science and other directions, can solve the problems of operation cycle process, clean meat that cannot be adhered to cartilage, and peculiar smell, etc., and achieve the effect of multi-nutritive properties.

Active Publication Date: 2012-03-28
FUJIAN YAMING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 1. When dissecting sturgeon to separate its flesh and bones, it is often impossible to remove the meat that adheres to the cartilage, and at the same time, the blood stains in the cartilage cannot seep out well, resulting in peculiar smell in the later processing
In the prior art, there is a method of using hot water to separate the sticky meat, but the disadvantage of this method is that the separation effect of the bone and the flesh is average, and manual operation is still required in the later stage, and the blood in the bone cannot be well discharged.
In addition, in the prior art, there are also reasons for soaking for a long time, such as 2-3 days, to leach the method of blood stains in the bone, but the shortcoming of this method is the operation cycle process, and it is known to those skilled in the art that long time The soaking of fish bones can easily lead to the smell and deterioration of the soaked material, which can easily affect the quality of later products
[0006] 2. Sturgeon has a heavier fishy smell than some common fish species, which is not conducive to removing fishy smell
Obviously, a single seasoning can no longer meet people's requirements, and compound nutritional seasonings are increasingly receiving people's attention and love.
And in the prior art, there is no record about using sturgeon cartilage powder as the raw material of seasoning powder to prepare seasoning powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Take a fresh sturgeon, dissect it from the back, take the spine and skull with sticky meat that cannot be removed, process the spine and skull at 121°C, 0.3MPa high-temperature and high-pressure steam for 15 minutes, and then rinse with water the spine and skull, thereby removing any attached remains;

[0023] 2. Put 15g of orange peel into 1L of water to prepare the deodorizing solution. The orange peel is wrapped with gauze and put into water. Heat the water to 75°C, and then put the spine and skull obtained in step 1. The amount of liquid is Just immerse the fish bones, keep the temperature at the above temperature for 25 minutes, and then remove and filter the water;

[0024] 3. Treat the above-mentioned fish bones under 125,0.3MPa high-temperature and high-pressure steam for 40 minutes to soften them;

[0025] 4. Put the obtained fish bones into a beater to make bone pulp;

[0026] 5. Mix them according to the ratio of bone pulp: onion: ginger: five-spice powd...

Embodiment 2

[0031] 1. Take a fresh sturgeon, dissect it from the back, take the spine and skull with sticky meat that cannot be removed, process the spine and skull at 125°C, 0.45MPa high temperature and high pressure for 10 minutes, and then rinse the spine with water and skull, thereby removing the attached remnants;

[0032] 2. Put 20g of orange peel per 1L of water to prepare the deodorizing solution. The orange peel is wrapped with gauze and put into water. Heat the water to 80°C, and then put the spine and skull obtained in step 1. The amount of liquid is Just immerse the fish bones, keep the temperature at the above temperature for 20 minutes, and then remove and filter the water;

[0033] 3. Treat the above-mentioned fish bones at 130°C and 0.5MPa high-temperature and high-pressure steam for 30 minutes to soften them;

[0034] 4. Put the obtained fish bones into a beater to make bone pulp;

[0035] 5. Mix them according to the ratio of bone pulp: onion: ginger: five-spice powder...

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PUM

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Abstract

The invention relates to a preparation method of a seasoning powder containing sturgeon cartilage powder. The preparation method comprises the following steps of removing the remnant fish out of the sturgeon cartilage, removing the fishy smell, pulping, adding seasoning such as salt and the like, drying, smashing, and adding health-care drugs such as tangerine peel and the like, thereby finally obtaining the seasoning powder. The invention further relates to the seasoning powder obtained by the method.

Description

technical field [0001] The invention relates to seasoning powder and its preparation, in particular to a seasoning powder containing sturgeon cartilage powder and its preparation. Background technique [0002] The whole body of sturgeon is a treasure, and it is an important raw material for medicine and nutrition. Sturgeon is fat and fat, and its meat and eggs are high in fat and protein. The amino acids after protein decomposition contain 8 kinds of amino acids necessary for the human body. In traditional Chinese medicine, sturgeon is listed as a high-level tonic. According to experts' taste, the meat quality of artificially raised live sturgeon is better than that of eel and higher than that of puffer fish. Its sashimi tastes tender, smooth and refreshing, better than lobster. The whole body of sturgeon is cartilage, which contains chondroitin sulfate. Chondroitin sulfate is an acidic mucopolysaccharide with a content of 30% in cartilage. It is white in color and high ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/223A23L1/325A23L1/29A23L27/14A23L17/00A23L33/00
Inventor 苏洋
Owner FUJIAN YAMING FOOD
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