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Fish paste ready-to-eat product and preparation method thereof

A technology for fish sauce and products, which is applied in the field of ready-to-eat fish sauce products and its preparation, can solve the problems of underutilization and low added value, and achieve the effects of increasing added value, eating convenience, and reducing waste of resources

Inactive Publication Date: 2012-06-27
BAIYANG INVESTMENT GRP INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of these leftovers are currently used as raw materials for feed mills, which have not been fully utilized, and the added value generated is low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1 Spicy tilapia fish sauce

[0014] Marinate 100g of minced tilapia meat, 8g of Huadiao wine, 0.5g of thirteen spices, and 4g of edible salt and marinate for 6 minutes;

[0015] Stir-fry seasoning, after 100g peanut oil is hot, add marinated fish minced meat and stir-fry until fragrant, add 25g edible fungus, 3g garlic, 3g chili powder, 5g tomato sauce, 15g oyster sauce, 2g edible salt, 1g monosodium glutamate, water 40g, stir-fry until fragrant and no fishy smell;

[0016] Packaging and Sterilization Sterilization temperature is 115°C and time is 60min.

[0017] Product evaluation: Bright red in color, fresh and salty, with soft spicy taste.

Embodiment 2

[0018] Embodiment 2 curry silver carp fish sauce

[0019] Marinate 120g silver carp minced meat, 8g Huadiao wine, 2g thirteen incense, 4g edible salt and marinate for 10 minutes;

[0020] Stir-fry seasoning, after 100g peanut oil is hot, add marinated fish minced meat and stir-fry until fragrant, add 50g edible fungus, 5g garlic, 15g tomato sauce, 30g oyster sauce, 3g edible salt, 4g monosodium glutamate, 25g curry, 60g water , stir-fry until fragrant and no fishy smell;

[0021] Packing and Sterilization Sterilization temperature is 121°C and time is 30min.

[0022] Product evaluation: golden in color, fresh and salty, with moderate curry flavor.

Embodiment 3

[0023] Example 3 braised cod fish sauce

[0024] Marinate Mix 90g of minced cod fish with 4g of Huadiao wine, 0.7g of thirteen spices, and 1.5g of edible salt and marinate for 20 minutes;

[0025] Stir-fry seasoning, after 60g rapeseed oil is hot, add marinated fish minced meat and stir-fry until fragrant, add 45g edible fungus, 10g garlic, 8g green onion, 5g ginger, 13g tomato sauce, 25g oyster sauce, 3g edible salt, 2g of monosodium glutamate, 10g of sugar, 50g of water, stir-fry until fragrant and no fishy smell;

[0026] Packaging and Sterilization Sterilization temperature is 118°C and time is 40min.

[0027] Product evaluation: ruddy in color, fresh, salty, sweet, and delicate in taste.

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PUM

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Abstract

The invention discloses a fish paste ready-to-eat product and a preparation method thereof. The nutritious and delicious fish paste ready-to-eat product is prepared by adopting aquatic product residual wastes fish chips as raw materials, curing, frying, seasoning and disinfecting. The product contains rich protein, phospholipid and calcium, has delicate taste and unique flavor, and is convenient to eat. Due to the application of the preparation method of the fish paste ready-to-eat product, the residual wastes fish chips of fishes can be fully utilized, the resource waste is reduced, and the additional value of fsh by-products processing is increased.

Description

technical field [0001] The invention belongs to the field of fish by-product processing, in particular to a ready-to-eat fish sauce product and a preparation method thereof. Background technique [0002] During the processing of fish fillets, a large amount of leftovers will be produced, mainly including fish heads, fish fillets, fish minced meat and fish viscera, which account for more than 50% of the weight of the whole fish, and the content of fish heads, fish fillets and fish minced meat reaches More than 40%, it is very wasteful to discard directly. Minced fish is rich in protein, unsaturated fatty acids and mineral elements. However, most of these leftovers are currently used as raw materials for feed mills, which have not been fully utilized and have low added value. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a nutritious, delicious, easy-to-storage and edible fish sauce instant product and its prep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/326A23L1/29A23L27/60A23L17/10A23L33/00
Inventor 米顺利佟蕾赵爱军李孟婕李文杰肖桂华于浩刘诗长雷晓婷吴金龙田莉莉董秀萍朱蓓薇辛丘岩
Owner BAIYANG INVESTMENT GRP INC
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