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Processing method of quick-frozen sweet and sour cyprinus carpio

A yellow river carp, processing method technology, applied in the direction of preservation of meat/fish by freezing/cooling, function of food ingredients, food ingredients as taste improvers, etc., to facilitate storage, transportation and sales, slow down fat oxidation, and retain fresh taste Effect

Inactive Publication Date: 2017-01-04
河南黄河金实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the quick-frozen products on the market are only fresh fish or seasonings alone

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The seasoning package for quick-frozen sweet and sour Yellow River carp of the present invention includes basic raw materials and spices;

[0036] Expressed by weight in g, the raw material composition of the basic raw materials is: 110g of water, 75g of tomato paste, 56g of light soy sauce, 22g of dark soy sauce, 45g of cooking wine, 65g of white vinegar, 110g of white sugar, 4g of edible salt and 18g of starch;

[0037] Expressed in grams by weight, the raw material composition of the spices is: Hawthorn 11g, Codonopsis 13g, Astragalus 7.5g, Coix Seed 9g, Luo Han Guo 11g, Tangerine Peel 2.5g, Dill 2.5g, Mint Leaf 4g, Clove 0.4g and Geranium Leaf 1.5g .

Embodiment 2

[0039] The seasoning package for quick-frozen sweet and sour Yellow River carp of the present invention includes basic raw materials and spices;

[0040] Expressed by weight in g, the raw material composition of the basic raw materials is: 100g of water, 70g of tomato paste, 50g of light soy sauce, 20g of dark soy sauce, 40g of cooking wine, 60g of white vinegar, 100g of white sugar, 3g of edible salt and 15g of starch;

[0041] Expressed in grams by weight, the ingredients of the spices are: 10g of hawthorn, 10g of Codonopsis pilosula, 7g of astragalus, 8g of coix seed, 10g of mangosteen, 2g of tangerine peel, 2g of dill, 3g of mint leaf, 0.3g of clove and 1g of bay leaf.

Embodiment 3

[0043] The seasoning package for quick-frozen sweet and sour Yellow River carp of the present invention includes basic raw materials and spices;

[0044] Expressed by weight in g, the raw material composition of the basic raw materials is: 120g of water, 80g of tomato paste, 60g of light soy sauce, 25g of dark soy sauce, 50g of cooking wine, 70g of white vinegar, 120g of white sugar, 5g of edible salt and 20g of starch;

[0045] Expressed in grams by weight, the raw material composition of the spice is: 12g of hawthorn, 15g of Codonopsis pilosula, 8g of astragalus, 10g of coix seed, 12g of Luo Han Guo, 3g of tangerine peel, 3g of dill, 5g of mint leaf, 0.5g of clove and 2g of bay leaf.

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PUM

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Abstract

The invention discloses a processing method of quick-frozen sweet and sour cyprinus carpio. According to the method, firstly, the cyprinus carpio is treated and cleaned; the cleanly cleaned cyprinus carpio is salted; after the salting, a layer of egg liquid is wrapped on the cyprinus carpio; starch is spread; then, performing deep-frying to obtain deep-fried cyprinus carpio; all raw materials of a material bag are selected for decoction; after the decoction, bagging and encapsulation are performed to obtain the material bag; the deep-fried cyprinus carpio and the material bag are integrally packaged; after the packaging, quick-freezing is performed; after the quick-freezing, vacuum packaging is performed; finally, quick-frozen storage is performed. The processing method has the advantages that the deep-fried cyprinus carpio and the sweet and sour material bag are subjected to fast high-quality freezing by a liquid nitrogen quick freezing technology; the fat oxidation can be retarded to the greatest degree; the corresponding nutritive value and the fresh and delicious mouthfeel of the cyprinus carpio are stored; in addition, the storage time is prolonged.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method for quick-frozen sweet and sour Yellow River carp. Background technique [0002] As the name suggests, Yellow River carp is a carp that grows in the Yellow River. Yellow River carp is plump, fleshy, tender and delicious, and rich in nutrition. Shandong's "sweet and sour carp" cooked with Yellow River carp as the main ingredient was well received at the National Cooking Master Technical Performance Appraisal Conference held in Beijing in 1983. [0003] Compared with other kinds of carp, Yellow River carp has higher protein content (17.6%) and lower fat content (5.0%) in its muscles, and is rich in all essential amino acids and 4 kinds of umami amino acids. It also contains 3 essential trace elements iron, copper, zinc and macro elements calcium, magnesium, phosphorus, etc. [0004] Sweet and sour carp is a famous traditional dish of the Ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L27/00A23L27/10A23L33/10A23L5/10A23B4/08
CPCA23B4/08A23V2002/00A23V2200/16A23V2200/15A23V2200/32A23V2200/326A23V2200/314A23V2200/30
Inventor 崔国明胡亚东
Owner 河南黄河金实业有限公司
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