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Fish head sauce with tea aroma and preparation method thereof

A tea-flavored fish and fish head technology, which is applied in the field of food processing, can solve the problems of high processing cost of freshwater fish, achieve the effects of broadening the processing and utilization channels, simplifying the production process, and improving the quality

Inactive Publication Date: 2012-12-19
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the increase of freshwater fish production, people pay more and more attention to the processing of freshwater fish, especially the composition of freshwater fish is relatively special, and the proportion of fish head is relatively large, and some are about 1 / 4 to 1 / 3 of the weight of the whole fish. 3. Judging from the current processing situation, it has not been effectively developed and utilized. The discarding of fish heads makes the processing cost of freshwater fish relatively high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A tea-flavored fish head sauce is made by the following method:

[0031] (1) Select fresh silver carp heads, wash them with water, remove gills, and wash them;

[0032] (2) Take 2 parts of oolong tea in parts by weight, add boiling water to immerse, filter out the water, add 100 parts of hot water at 100°C and soak for 2 minutes, filter out the tea leaves, add 2 parts of table salt to the filtrate to obtain tea brine, and dissolve the tea leaves chopped;

[0033] (3) Soak the washed fish head in tea brine for 25 minutes, and take the fish head out of the liquid; the weight ratio of fish head to tea brine is 2:5;

[0034] (4) Under the condition of 0.1MPa, heat for 60 minutes to soften the fish skull, then place it in a meat grinder and grind it into fish head paste;

[0035] (5) Cut fresh pork and shiitake mushrooms into about 0.8cm 3 For the small diced meat, stir-fry the sesame seeds, and fry the diced pork with 70% to 80% hot oil;

[0036] (6) Add an appropriate ...

Embodiment 2

[0039] A preparation method of tea-flavored fish head sauce, comprising the following steps:

[0040] (1) Choose a fresh carp head, wash it with water, remove the gills, and wash it;

[0041] (2) Take 1.5 parts of Dahongpao tea leaves in parts by weight, add boiling water to immerse, filter the water, then add 100 parts of 80°C hot water and soak for 10 minutes, filter the tea leaves, add 2 parts of table salt to the filtrate to obtain tea salt water, chop the tea leaves;

[0042] (3) Soak the washed fish head in tea brine for 20 minutes, and take the fish head out of the liquid;

[0043] (4) Under the condition of 0.2MPa, heat for 50 minutes to soften the fish skull and crush it into fish head paste;

[0044] (5) Cut the fresh pork and shiitake mushrooms into small cubes, fry the sesame seeds, and fry the pork cubes with oil;

[0045] (6) Add an appropriate amount of oil in the pot, add chopped chili, green onion, ginger, diced mushrooms, fish head paste, noodle sauce, and...

Embodiment 3

[0048] A preparation method of tea-flavored fish head sauce, comprising the following steps:

[0049] (1) Choose fresh grass carp heads, wash them with water, remove gills, and wash them;

[0050] (2) Take 2.5 parts of scented tea leaves in parts by weight, add boiling water to immerse, filter the water, add 100 parts of 90°C hot water and soak for 5 minutes, filter the tea leaves, add 2 parts of salt to the filtrate to obtain tea brine, and chopped tea leaves;

[0051] (3) Soak the washed fish head in tea brine for 30 minutes, and take the fish head out of the liquid;

[0052] (4) Under the condition of 0.1MPa, heat for 60 minutes to soften the fish skull and crush it into fish head paste;

[0053] (5) Cut the fresh pork and shiitake mushrooms into small cubes, fry the sesame seeds, and fry the pork cubes with oil;

[0054] (6) Add an appropriate amount of oil in the pot, fry the chopped chili, onion, ginger, diced mushrooms, fish head paste, noodle sauce, diced cooked por...

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Abstract

The invention discloses a fish head sauce with tea aroma and a preparation method thereof. The preparation method comprises the following steps of: (1) selecting a fresh fish head, removing a gill and cleaning; (2) pouring hot water on the tea to obtain tea water and adding common salt to obtain tea saline water; (3) soaking the fish head with the tea saline water; (4) heating and pressurizing tosoften fish head bone and crush into fish head paste; (5) chopping fresh pork and mushroom into small blocks, frying sesame to be cooked and frying diced meat to be cooked with oil; and (6) adding seasoning into hot pepper, green onion, ginger, diced mushroom, the fish head paste, flour paste and cooked diced pork, then frying to be cooked, adding crushed tea leaves and the cooked sesame, uniformly stirring the cooked sesame, packaging and sterilizing to obtain the fish head sauce with tea aroma. According to the fish head sauce, the processing and utilizing path of fresh fish head is widened. By adopting the tea for soaking treatment, the fishy flavor of the fish can be eliminated and the improvement on the quality of products is facilitated; and the fish head sauce has abundant nutrition, is produced by adopting a simple production process and is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a fish head chili sauce and a preparation method thereof. Background technique [0002] my country is a big fishery country. The total amount of aquatic products has ranked first in the world for more than ten consecutive years, and the output of freshwater fish has been increasing year by year. With the increase of freshwater fish production, people pay more and more attention to the processing of freshwater fish, especially the composition of freshwater fish is relatively special, and the proportion of fish head is relatively large, and some are about 1 / 4 to 1 / 3 of the weight of the whole fish. 3. Judging from the current processing situation, it has not been effectively developed and utilized, and the discarding of fish heads makes the processing cost of freshwater fish relatively high. [0003] Studies have shown that silver carp head is rich in nutrients. In addition ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/326A23L27/60A23L17/10
Inventor 刘铁玲黄宗海梁鹏李昀樊秀花陈婷婷
Owner TIANJIN AGRICULTURE COLLEGE
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