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Saury prepared food with sesame and preparation method of saury prepared food

A technology for conditioning food and saury, applied in food preparation, food science, preservation of meat/fish by freezing/cooling, etc. Quantitative management, reducing the effect of uneven nutrition and soft texture

Inactive Publication Date: 2015-04-08
RUSHAN HONGWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The saury meat used to make sushi must first be marinated with salt and vinegar (sometimes with lemon juice) before use. Some existing saury prepared foods have simple manufacturing methods, and the nutrients are not easily absorbed by the human body, and the taste and taste are lacking. technological innovation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Raw material selection

[0026] Selected high-quality saury;

[0027] 2. Thaw raw materials

[0028] Use a knife to remove the fish head, fish scales, fish bones and internal organs, and remove the fish bones; clean the treated saury with running water for later use; then disinfect with 100ppm sodium hypochlorite for 2 minutes, and then put it in clean water to wash twice. Wash off the residual sodium hypochlorite attached to the surface in about 20 seconds; control the moisture after cleaning;

[0029] 3. Dipping

[0030] Soak the water-controlled saury in the dipping solution for 1 hour and remove for later use. The temperature of the dipping solution should be kept below 10°C;

[0031] 4. Make soup

[0032] 8000 parts of wheat thin powder, 4000 parts of wheat starch, 1200 parts of table salt, 150 parts of fatty acid, 300 parts of emulsifiable cream, 350 parts of monosodium glutamate, 45000 parts of water. The temperature of the soup is controlled below 10°C; ...

Embodiment 2

[0049] 1. Raw material selection

[0050] Selected high-quality saury;

[0051] 2. Thaw raw materials

[0052]Use a knife to remove the fish head, fish scales, fish bones and internal organs, and remove the fish bones; clean the treated saury with running water for later use; then disinfect with 100ppm sodium hypochlorite for 2.5 minutes, then put it in clean water and wash it twice. Wash away the residual sodium hypochlorite attached to the surface in about 25 seconds; control the water after cleaning;

[0053] 3. Dipping

[0054] Soak the water-controlled saury in the dipping solution for 2 hours and remove for later use. The temperature of the dipping solution should be kept below 10°C;

[0055] 4. Make soup

[0056] 9000 parts of wheat thin powder, 5000 parts of wheat starch, 1400 parts of table salt, 175 parts of fatty acid, 350 parts of emulsifiable cream, 425 parts of monosodium glutamate, and 52000 parts of water. The temperature of the soup is controlled below 10...

Embodiment 3

[0073] 1. Raw material selection

[0074] Selected high-quality saury;

[0075] 2. Thaw raw materials

[0076] Use a knife to remove the fish head, fish scales, fish bones and internal organs, and remove the fish bones; clean the treated saury with running water for later use; then disinfect with 100ppm sodium hypochlorite for 3 minutes, and then put it in clean water to wash it twice. Wash off the residual sodium hypochlorite attached to the surface in about 30 seconds; control the moisture after cleaning;

[0077] 3. Dipping

[0078] Soak the water-controlled saury in the dipping solution for 3 hours and take out for later use. The temperature of the dipping solution is controlled below 10°C;

[0079] 4. Make soup

[0080] 10000 parts of wheat thin powder, 6000 parts of wheat starch, 1600 parts of table salt, 200 parts of fatty acid, 400 parts of emulsifiable cream, 500 parts of monosodium glutamate, 60000 parts of water. The temperature of the soup is controlled bel...

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PUM

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Abstract

The invention relates to a saury prepared food with sesame and a preparation method of the saury prepared food. By using the preparation method, the technical problems of simple traditional saury preparation process, long processing time and high nutrient substance loss are solved, and the shelf life can be prolonged. The saury prepared food with sesame contains the following components in parts by weight: 500 parts of impregnated saury, 33-35 parts of wheat flour and 25-27 parts of mixed bread flour (the ratio of white bread flour to sesame is 6:1); soup bases comprise the following components in parts by weight: 8000-10000 parts of wheat flour, 4000-6000 parts of wheat starch, 1200-1600 parts of table salt, 150-200 parts of fatty acid, 300-400 parts of emulsified oil, 350-500 parts of monosodium glutamate and 45000-60000 parts of water; and an impregnation liquid comprises the following components in parts by weight: 1800-2000 parts of syrup, 800-900 parts of thick soy sauce, 480-500 parts of granulated sugar, 140-150 parts of table salt, 22-24 parts of mirin and 1300-1400 parts of water. The invention also provides the preparation method of the saury prepared food with sesame. The preparation method is widely used for preparing fish prepared foods.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sesame saury prepared food and a preparation method thereof. Background technique [0002] Pacific saury is named for its shape like a knife and its production season is in autumn. Rich in protein, as well as unsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are indispensable to the human body. The EPA and DHA contained in saury can lower blood cholesterol and triols. Liver fat, lower blood pressure, avoid blood clots, beneficial to those with high blood pressure or coronary arteriosclerosis; rich in vitamin B can delay aging; the blackened part of the back of saury contains a lot of vitamin B12 to prevent anemia. The scales and silver-white oil layer of the saury also contain an anti-cancer ingredient-6-thioguanine, which is beneficial for the adjuvant treatment of leukemia, gastric cancer, and lymphoma. [0003] Pacific saury is...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23B4/06A23L17/10
CPCA23B4/06
Inventor 杜书强于秀英王秀芝
Owner RUSHAN HONGWEI FOOD
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