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Instant fish paste product and preparation method thereof

A production method and fish sauce technology, which are applied in food preparation, multi-step food processing, food science and other directions, can solve the problems of inconvenient transportation, difficult preservation of fish meat, insufficient utilization of resources, etc., and achieve a nutritious and convenient use. Effect

Active Publication Date: 2015-03-25
殷允接
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the increase of fishing intensity in lakes, my country's fishery resources are declining year by year, and the output of low- and medium-value small miscellaneous fish caught in freshwater is on the rise, accounting for 42%-50% of freshwater fishing, of which about 20% are used for food processing Left and right, due to the lack of deep processing methods and the fact that the fish meat is not easy to keep fresh and is inconvenient to transport, at present, small miscellaneous fish are mainly made into fishmeal or directly used as feed, and the resources have not been fully utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1, the preparation method of a kind of fish sauce described in this embodiment, comprises following processing step:

[0021] , material selection: screening small miscellaneous fish with a body length of 8 cm and a weight of 50 grams, slaughtered, gutted, washed and set aside;

[0022] , fish soaking: take 0.5 part of cinnamon bark by weight, 0.8 part of pepper, 0.65 part of clove, 0.77 part of star anise, 0.56 part of fennel and 0.2 part of salt and put them into a pot, add 100 parts of cold water to blend, and then put the Put 10 parts of small miscellaneous fish after shaping in the pot in order, and boil for 0.5 hours;

[0023] Fermentation: Pour the boiled brine into a sealed container after being out of the pot, wrap the airtight container containing the brine with a damp cloth to cool down, and when the brine drops to 35 degrees, put the brine and the small offal after soaking Pour the fish into the fermenter and bury it with red soil to a depth of ...

Embodiment 2

[0031] Embodiment 2, the preparation method of a kind of fish sauce described in this specific embodiment, comprises following processing step:

[0032] , material selection: screening small miscellaneous fish with a body length of 10cm and a body weight of 100 grams, slaughtered, viscera removed, washed and set aside;

[0033] , fish soaking: take 0.6 parts of cinnamon, 0.8 parts of pepper, 0.75 parts of cloves, 0.8 parts of star anise, 0.65 parts of fennel and 0.3 parts of salt in the pot by weight, add 120 parts of cold water to mix, and then put the 10 parts of shaped small miscellaneous fish are placed in the pot in order and boiled for 0.6 hours;

[0034] Fermentation: Pour the boiled brine into an airtight container after being out of the pot, wrap the airtight container containing the brine with a damp cloth to cool down, and when the brine drops to 36 degrees, put the brine and the small offal after soaking Pour the fish into the fermentation tank and bury it with r...

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PUM

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Abstract

The invention relates to an instant fish paste product and a preparation method thereof. The instant fish paste product is prepared by the steps: by taking wild small trashes as a raw material, carrying out sorting, fish digestion, fermenting, oil frying, crushing, fishy smell removing, stir-frying and seasoning. The instant fish paste product is rich in nutrients, adopts pure natural green foods as raw materials, is free from any preservatives, integrates of multiple nutrients and is conveniently stored, transported and used; in addition, in the fermentation process, a sealed vessel containing brine is wrapped by virtue of wet cloth to carry out cooling, and the fragrance of aniseed is relatively well extracted; the brine and the fishes are poured into a fermentation tank, the fermentation tank is buried for 30cm beneath the ground by virtue of red soil, and a plurality of fungi in the soil can enable fish paste to be relatively thick in taste; and the instant fish paste product is suitable for cooking various dishes and can also be used as a table product.

Description

technical field [0001] The invention relates to a food, in particular to a ready-to-eat fish sauce product and a preparation method thereof. Background technique [0002] With the increase of fishing intensity in lakes, my country's fishery resources are declining year by year, and the output of small and medium-value small miscellaneous fish caught in freshwater is on the rise, accounting for 42%-50% of freshwater fishing, of which about 20% are used for food processing Left and right, due to the lack of deep processing methods and the fact that the fish meat is not easy to keep fresh and is inconvenient to transport, at present, small miscellaneous fish are mainly made into fish meal or directly used as feed, and the resources have not been fully utilized. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a ready-to-eat fish sauce product and its production method. The product is suitable for cooking various dishe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23L27/60A23L17/00
CPCA23L17/00A23L27/60A23V2002/00A23V2300/38
Inventor 殷允接殷齐远殷齐晖陈丽华殷菲菲
Owner 殷允接
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