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Method for producing imitation shark fin product by using tilapia mossambica

A tilapia and shark fin technology, which is applied in application, food preparation, climate change adaptation, etc., can solve the waste of tilapia leftovers and other problems, and achieve the effect of similar taste, improved flexibility and consistent quality

Inactive Publication Date: 2013-06-05
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of this invention is to provide a kind of method utilizing tilapia to make imitation shark's fin product, solve the imitation shark's fin of shark's fin replacement problem, and solve the waste problem of tilapia leftovers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Thaw tilapia leftovers (fish tail) in tap water for 15 minutes, wash and heat for 150 minutes at a temperature of 45°C, a solid-liquid ratio of 1:20, and an alkali concentration of 0.1mol / L; after washing, add a concentration of 0.2 g / L black tea with 0.3g / LCaCl 2 Mixed deodorization liquid, the deodorization time is 60min; wash, add 0.1mol / L glacial acetic acid, soften at 40°C for 120min; soak in fish collagen for 60min after softening, wash and dry and then simulate Shark fin products.

Embodiment 2

[0027] Thaw tilapia leftovers (including fish tails and fins) in tap water for 15 minutes, wash and heat for 120 minutes at a temperature of 45°C, a solid-liquid ratio of 1:25, and an alkali concentration of 0.125mol / L; Add black tea with a concentration of 0.3g / L and 0.2g / LCaCl 2 Mixed deodorization liquid, the deodorization time is 90min; wash, add 0.125mol / L glacial acetic acid, soften at 45°C for 120min; soak in fish collagen for 90min after softening, wash and air-dry to prepare simulated shark fin.

Embodiment 3

[0029] Thaw tilapia leftovers (fish tail) in tap water for 10 minutes, wash and heat for 180 minutes at a temperature of 45°C, a solid-liquid ratio of 1:25, and an alkali concentration of 0.15mol / L; after washing, add a concentration of 0.4 g / L black tea with 0.3g / LCaCl 2 Mixed deodorization liquid, the deodorization time is 75min; wash, add 0.15mol / L glacial acetic acid, soften at 40°C for 150min; soak in fish collagen for 75min after softening, wash and dry in an oven. Simulated shark fin.

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PUM

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Abstract

The invention discloses a method for producing an imitation shark fin product by using tilapia mossambica. The method comprises the following steps of: (1) a step of preprocessing: unfreezing fishtail and fins of the frozen tilapia mossambica, removing impurities and cleaning the fishtail and fins with clean water; (2) a step of taking the fins: taking the fins under an alkali condition, cleaning the fins with clean water, wherein technological parameters of taking the fins are that the temperature is between 35 and 55 DEG C, the feed-liquid ratio is 1:15-1:25, and the alkali concentration is 0.1-0.175mol / L; (3) a step of removing the smell of the tilapia mossambica: removing the smell of the tilapia mossambica by utilizing mixed smell removing liquid at the room temperature; (4) a step of softening: softening at the temperature of 35-45 DEG C and cleaning and drying; (5) a step of optimizing: soaking into fish collagen; and (6) a step of drying: naturally airing, drying in the sun or drying by an oven to obtain the imitation shark fin product.

Description

technical field [0001] The invention belongs to the technical field of aquatic products and relates to a method for making imitation shark fin products from tilapia. Background technique [0002] Natural shark fins are processed after cutting off shark fins. Mass killing of sharks may lead to ecological imbalance and higher prices. [0003] At present, the research on tilapia mainly focuses on the processing of fish meat and the extraction of colloid, which will inevitably produce a large amount of leftovers. These leftovers lead to the reduction of added value of processed products on the one hand, and cause environmental pollution on the other hand. Numerous nutrients are present in tilapia offal. [0004] The existing processing technology of tilapia leftovers mainly focuses on enzymatic hydrolysis technology to hydrolyze protein to prepare polypeptides and extract fish oil. An acidic solution with a pH of 1.0-5.0, heat-treated at 100-120°C and softened for 10-100 minut...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
CPCY02A40/90
Inventor 段振华张雄汪菊兰金青
Owner HAINAN UNIVERSITY
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