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Shark fillet instant snack food and preparation method thereof

A technology of snack food and shark, applied in food preparation, food science, application, etc., to achieve the effect of improving love, enriching the market, and delicious taste

Inactive Publication Date: 2014-04-16
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no relevant research reports on the preparation of ready-to-eat snack foods from shark meat at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The instant shark fillet snack food of the present invention is prepared by soaking deodorized shark meat in spiced water at a ratio of 42% by mass, boiling and roasting, and processing the spiced water. The preparation method of the spiced water is as follows: Dissolve 7g of salt, 10g of sugar, 11.5g of monosodium glutamate, 5ml of cooking wine, and 20ml of soy sauce in 1L of water, add an appropriate amount of fennel, licorice, pepper, and cinnamon, and cook for 0.5~1 hour. The specific preparation steps are as follows:

[0017] (1) Thaw and slice: Soak the shark meat in water for 1-2 hours at a temperature of 15-20°C, change the water every 0.5 hours, then cut the shark meat into fillets;

[0018] (2) Preparation of deodorizing and deodorizing agent: Mix water, food grade hydrochloric acid and edible alcohol in a weight ratio of 1000:3:1.5 to obtain deodorizing and deodorizing agent;

[0019] (3) Deodorization and deodorization: soak the shark meat in the deodorizati...

Embodiment 2

[0024] Same as Example 1, the difference is: the deodorized shark meat is soaked in spice water at a mass ratio of 35%; the spice water preparation method is as follows: 6g salt, 9g sugar, 1g monosodium glutamate, 4ml cooking wine, 18ml soy sauce Dissolve in 1L of water; Preparation of deodorizing and deodorizing agent: Mix water, food-grade hydrochloric acid, and edible alcohol in a weight ratio of 1000:2:1 to obtain deodorizing and deodorizing agent.

Embodiment 3

[0026] Same as Example 1, the difference is: the deodorized shark meat is soaked in spice water in a ratio of 50% by mass; the spice water preparation method is as follows: 8g salt, 11g sugar, 2g monosodium glutamate, 6ml cooking wine, 22ml soy sauce Soluble in 1L of water; Preparation of deodorizing and deodorizing agent: Mix water, food-grade hydrochloric acid, and edible alcohol in a weight ratio of 1000:4:2 to obtain a deodorizing and deodorizing agent.

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PUM

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Abstract

The invention discloses a shark fillet instant snack food and a preparation method thereof. The shark fillet instant snack food is characterized in that shark meat which is subjected to fishy smell elimination and deodorization is immersed in spicery water according to the mass ratio of 35-50%, then boiled, baked and processed to form the shark fillet instant snack food, a preparation method of the spicery water includes dissolving 6-8g of salt, 9-11g of sugar, 1-2g of monosodium glutamate, 4-6ml of cooking wine and 18-22ml of soy sauce in 1L of water, adding the defined amount of fennel, licorice roots, pepper and barks of Japanese cinnamon and performing boiling for 0.5-1 hour. The preparation method includes unfreezing and slicing the shark meat to form shark fillets, mixing water, food grade hydrochloric acid and edible alcohol according to the weight ratio of 1000: (2-4): (1-2) to prepare a fishy smell elimination and deodorization agent, then using the spicery water to immerse raw materials, and performing baking and packing to obtain the shark fillet instant snack food. The shark fillet instant snack food has the advantages of being convenient to eat, high in nutritive value, delicious, tasty and free of fishy smell.

Description

technical field [0001] The invention relates to a ready-to-eat food, in particular to a shark fillet ready-to-eat leisure food and a preparation method thereof. Background technique [0002] "Sea Overlord" sharks are widely distributed in the Indian Ocean, the Pacific Ocean and the Atlantic Ocean. my country has a relatively large amount of shark fishing, with an annual output of about 17,000 tons. The southern part of the East China Sea has the highest fish output, accounting for about 44% of the national output. Sharks are treasures. Shark fins are precious seafood dried from shark fins. They are rich in nutrients and are loved by people, and have more and more consumers. Shark cartilage contains rich shark chondroitin, which has anti-tumor , prevention and treatment of cardiovascular diseases and other effects; shark skin is mainly used for leather manufacturing; and although the remaining shark meat is large, fishermen often only take its fins because of its rough meat ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 杨文鸽徐大伦楼乔明张进杰
Owner NINGBO UNIV
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