Aging preventing fish paste and preparation method thereof

An anti-aging and fish sauce technology, applied in the direction of bacteria used in food preparation, food ingredients as antimicrobial preservation, function of food ingredients, etc., can solve the problems of low processing rate of aquatic products, waste of resources, etc. The effect of good loss, good water holding capacity and prolonged storage period

Inactive Publication Date: 2016-03-02
傅贵轩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, our country has vast waters and abundant fish resources, but the processing rate of aquatic products in our country is low, and some leftovers such as fish heads are often produced in fish processing, which are mostly discarded or simply processed into feed, resulting in a waste of resources

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0016] An anti-aging fish sauce is made from the following raw materials in parts by weight (kg):

[0017] Fish head 70, fish meat 40, bean paste 300, sorghum rice 20, raisins 10, white wine 21, rhodiola rosea 2, ginseng 1, rehmannia glutinosa 3, acanthopanax 2, chitosan 1, perilla leaf 8, soybean oil 10 , sucrose 6, Lactobacillus acidophilus 3, ε-polylysine 0.15, vinegar 15.

[0018] The preparation method of described anti-aging fish sauce, comprises the following steps:

[0019] (1) Decoct Rhodiola rosea, ginseng, Rehmannia glutinosa, and Acanthopanax five times the amount of water for 40 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder;

[0020] (2) Beat perilla leaves with twice the amount of water, filter to remove slag, and obtain perilla juice; cut fish into cubes, add perilla juice to marinate for 3 hours, and obtain diced fish;

[0021] (3) Add water to chitosan to prepare a chitosan solution with a concentration of 2%, then soa...

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PUM

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Abstract

The present invention discloses an aging preventing fish paste which is made from the following raw materials in parts by weight: 70-75 parts of fish heads, 40-45 parts of fish flesh, 300-320 parts of thick broad-bean sauce, 20-22 parts of sorghum rice, 10-11 parts of raisins, 21-23 parts of baijiu, 2-3 parts of rhodiola rosea, 1-2 parts of ginsengs, 3-4 parts of radix rehmanniae preparata, 2-3 parts of radix et caulis acanthopanacis senticosi, 1-1.2 parts of chitosan, 8-9 parts of perilla leaves, 10-12 parts of soybean oil, 6-7 parts of sucrose, 3-4 parts of lactobacillus acidophilus, 0.15-0.2 part of epsilon-polylysine and 15-17 parts of edible vinegar. The aging preventing fish paste is prepared by using the fish heads as a main raw material to realize the full utilization of resources. The fish heads are subjected to a high pressure air-flowing type ultrafine grinding, which can enable the grinded fish heads to be good in oil and water holding capacities. After fermentation, the content of free calcium can be increased. The fish flesh is coated with chitosan before the fish flesh is oil-fried, which can avoid the water content loss of the fish flesh during the oil-frying process. At the same time, the combined effects of the added epsilon-polylysine and the edible vinegar can extend the storage period of the fish sauce. In addition, the fish sauce can prevent aging.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an anti-aging fish sauce and a preparation method thereof. Background technique [0002] Various flavor sauces have become indispensable convenience foods and good seasoning products in the modern life of our people because of their unique color, aroma and taste. With the diversification of food and the continuous improvement of people's nutritional requirements and health care requirements for food, the traditional sauces in our country for many years, such as soybean paste, sweet noodle sauce, Pixian Douban and other products can no longer meet the needs of modern food development. Many enterprises and The research departments are all reprocessing or finishing on the basis of the original products, and there are more and more varieties of flavored sauces. However, our country has vast waters and abundant fish resources, but the processing rate of aquatic products in ou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L27/60
CPCA23V2002/00A23V2400/113A23V2250/511A23V2200/10A23V2200/302A23V2250/21
Inventor 傅贵轩
Owner 傅贵轩
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