Fish paste for preventing cold and preparation method thereof

A technology for preventing colds and fish sauce, applied in the direction of bacteria used in food preparation, the function of food ingredients, food science, etc., can solve the problems of low processing rate of aquatic products, waste of resources, etc. Good, prolonged shelf life effect

Inactive Publication Date: 2016-04-13
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
Comparison scheme
Effect test

Embodiment Construction

[0016] A kind of fish sauce that can prevent colds is made from the following raw materials in parts by weight (kg):

[0017] Fish head 70, fish meat 40, bean paste 300, potato 20, garlic 2, sesame oil 2, pepper 5, isatis root 2, ageratum leaf 1, dandelion 3, pumpkin flower 2, chitosan 1, perilla leaf 8, large Soybean oil 10, sucrose 6, Lactobacillus acidophilus 3, ε-polylysine 0.15, vinegar 15.

[0018] The preparation method of the fish paste cake that can prevent cold may further comprise the steps:

[0019] (1) Add Radix Isatidis, Huoxiang leaves, Dandelion, and pumpkin flowers to 5 times the water and cook for 40 minutes, filter to remove residue, and the obtained filtrate is spray-dried 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...

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PUM

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Abstract

The invention discloses fish paste for preventing cold. The fish paste is prepared from 70-75 parts by weight of fish heads, 40-45 parts by weight of fish, 300-320 parts by weight of thick broad-bean sauce, 20-21 parts by weight of potatoes, 2-3 parts by weight of garlic, 2-3 parts by weight of sesame oil, 5-6 parts by weight of powdered pepper, 2-3 parts by weight of isatis root, 1-2 parts by weight of agastache leaves, 3-4 parts by weight of dandelion, 2-3 parts by weight of pumpkin flowers, 1-1.2 parts by weight of chitosan, 8-9 parts by weight of perilla leaves, 10-12 parts by weight of soybean oil, 6-7 parts by weight of cane sugar, 3-4 parts by weight of lactobacillus acidophilus, 0.15-0.2 parts by weight of epsilon-polylysine and 15-17 parts by weight of edible vinegar. The fish paste is prepared from fish heads as main raw materials and realizes resource full utilization. Through high pressure air-flow ultra-fine pulverization, an oil-holding capacity and a water binding capacity are good. Through fermentation, content of free calcium is improved. Fish is coated with chitosan before frying so that a fish water loss is avoided. Through combination of epsilon-polylysine and edible vinegar, a storage period is prolonged. The fish paste can prevent cold.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fish sauce capable of preventing colds 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 aquati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/00A23L29/00A23L33/105
CPCA23V2002/00A23V2400/113A23V2250/511A23V2200/314A23V2250/628A23V2250/063
Inventor 傅贵轩
Owner 傅贵轩
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