Processing method of fish product leftovers and low value little fish as well as product thereof

A processing method and a technology of leftovers, which are applied in food preparation, bacteria, food science, etc., can solve the problems of wasting edible nutrient resources, complicated deodorization treatment, and no leftovers, so as to improve the utilization value and facilitate The effect of human body absorption, great economic benefit and social benefit

Inactive Publication Date: 2015-05-27
吴光平
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AI Technical Summary

Problems solved by technology

[0002] At present, the leftovers and low-value small miscellaneous fish after processing fish products have no edible value and have a special fishy smell. The fishy fish removal treatment is complicated and costly. They are mostly used to produce fishmeal, fish oil, feed or as industrial raw materials.
A large amount of edible nutritional resources are wasted and it is easy to cause environmental pollution
In

Method used

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Examples

Experimental program
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Embodiment Construction

[0020] The preparation embodiment of fish jelly puree:

[0021] Take 20kg silver carp or other fish scraps, cut into pieces and crush them to 2cm 2 Soak in 2% ethanol and 5% acetic acid mixed aqueous solution for 20 minutes, rinse with water to remove mucus and blood until the fish is white and free of dirt, take it out and drain the water. Grind 10g of cloves, 10g of fennel, 6g of trinaphthalene, 200g of ginger, add 20 liters of water, decoct for a while to produce aroma, soak, rinse and drain the raw materials for 25 minutes, add water to 3 to 5 times of the raw materials, put them in a high-pressure container for high-temperature decoction Cook at a temperature of about 120°C and a pressure of 10.30×104Pa, and cook for 30 minutes until the bone softens, the fish scales roll up, and the soup is rich without fishy smell. Filter the juice with a double layer of gauze, let it cool slightly, and remove the oil to obtain the puree. The original pulp is prepared in the aforement...

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PUM

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Abstract

The invention relates to a product produced by fish product leftovers and low value little fish. The product is characterized in that the product is food, a method for producing the product comprises the following steps: A)convenient fish jelly: adding citric acid in fish jelly protoplasm, adjusting pH value of 3.5-4.2, adding fruit juice or essence, milk powder or fresh milk, adding a flavoring agent and a coagulating agent (alginate, gelatin and agar) and packaging in a cup, solidifying and dissolving to fruity fish jelly or fruit juice fish jelly under 50 DEG C; B)snack dish: using edible sodium hydroxide used for fish jelly protoplasm to adjust pH value to about 6, adding salt, sugar, monosodium glutamate, flavoring, starch, and soybean protein, blending, steaming for gelatinization; and C)adding a filler and an excipient (flour, starch and dextrin ) in the fish jelly protoplasm to prepare fish vermicelli, fish noodle, fish jelly powder, and fish soup material.

Description

technical field [0001] The invention belongs to aquatic food and its preparation method, in particular to a processing method and product of fish product leftovers and low-value small miscellaneous fish. Background technique [0002] At present, the leftovers and low-value small miscellaneous fish after processing fish products have no edible value and have a special fishy smell. The fishy fish removal treatment is complicated and costly. They are mostly used to produce fishmeal, fish oil, feed or as industrial raw materials. . A large amount of edible nutritional resources are wasted and easily cause environmental pollution. In the prior art, there has been a report of making concentrated fish scale juice from fish scales, but fish scales are only a very small part of the leftovers, which does not fundamentally solve the problem of waste of resources. Also do not see through retrieval and utilize all leftovers after fish processing (except fish gills, fish guts) to make r...

Claims

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Application Information

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IPC IPC(8): A23L1/326C12N1/20A23L17/10
Inventor 吴光平
Owner 吴光平
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