Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Manufacturing method for instant spicy anchovy

A technology for spicy anchovies and anchovies, which is applied in food preparation, food science, application and other directions, can solve the problems of long time consumption, periodic production, chemical changes, etc., and achieves the advantages of reducing production costs, reducing drying steps, and improving production efficiency. Effect

Active Publication Date: 2015-04-22
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional processing method of ready-to-eat fish is generally dried first, then fried after pickling. The main problems of the current method are: 1. The drying process of raw fish takes a long time and consumes a lot of energy, which is not conducive to industrial production; Frying will lead to the loss of flavor of the product, and some auxiliary materials will undergo chemical changes under high temperature conditions, which is not conducive to human health; 3. The raw materials used are fresh products, and the source of raw materials is unstable and has production cycles, which is not conducive to continuous production in the factory

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention will be further elaborated below.

[0015] A preparation method of instant spicy anchovies is characterized in that the operation steps are as follows:

[0016] Step 1. Pretreatment of raw fish: choose non-polluting refrigerated dried anchovies as the raw material, wash the fish with clean water, and drain the water for later use;

[0017] Step 2. Frying: Put the drained anchovies into an oil pan or continuous frying tank with an oil temperature of 130-150°C and fry for 1-3 minutes. The color of the fish body should turn golden yellow. Take out the fried fish and drain the excess oil. At this time, the water content of the fish body is about 6-10%. Low temperature frying can effectively prevent fat oxidation at high temperature;

[0018] Step 3. Preparation of auxiliary materials: based on 35kg of dried anchovies, ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a manufacturing method for instant spicy anchovy, and relates to the technical field of instant food manufacturing. The manufacturing method is characterized by comprising the following steps: pre-processing raw material, frying, preparing auxiliary material, stir-frying flavor, performing vacuum package, sterilizing, cooling, printing bar code, and warehousing. The manufacturing method provided by the invention is simple in operation, good in taste, convenient to manufacture, and suitable for various crowds.

Description

Technical field: [0001] The invention relates to the technical field of instant food production, in particular to a preparation method of instant spicy anchovies. Background technique: [0002] Anchovies are rich in nutrients, not only rich in protein, fat, carbohydrates, calcium, phosphorus, etc., but also rich in trace elements such as iron, zinc, and selenium, which are beneficial to the development of the brain. At present, the development of anchovies is less, and most of them are only dried or dried to make dry products. There are no reports of other deep processing, and no reports on the preparation method of instant spicy anchovies. [0003] The traditional processing method of ready-to-eat fish is generally dried first, then fried after pickling. The main problems of the current method are: 1. The drying process of raw fish takes a long time and consumes a lot of energy, which is not conducive to industrial production; Frying will lead to the loss of product flavor...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 杨立
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com