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Raw fish paste and making method thereof

A production method and technology of raw fish sauce, applied in the direction of food science, etc., can solve the problems of fish nutrition damage, strong fishy smell, excessive use of salt, etc., and achieve the effect of long storage period and light fishy smell

Inactive Publication Date: 2017-01-11
防城港市港口区思达电子科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Raw fish sauce is a unique flavor on the table of coastal residents in Beihai City. It has local characteristics. It is a kind of fish sauce made from raw fish. The traditional method of making raw fish sauce is relatively simple, just simply marinating raw fish with salt Add white wine after making, seal and let it dry. The raw yellow croaker sauce prepared by this method has a single taste, a strong fishy smell, and more salt is used, which seriously damages the nutrition of the fish.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of raw fish sauce, comprising the following raw materials and parts by weight: 55 parts of sardines, 5 parts of sardine fruit, 2 parts of ginger, 2 parts of garlic, 2 parts of peanut oil, 3 parts of table salt, 2 parts of tempeh, 1 part of white vinegar and fish sauce 1 serving.

[0024] The raw fish sauce also includes 1 part of fennel, 2 parts of cloves and 1 part of thyme in parts by weight.

[0025] The present invention also provides a kind of preparation method of raw fish sauce, it is characterized in that, comprises the following steps:

[0026] (1) Choose fresh, 3cm long sardines, remove the heads and internal organs of the sardines, and clean them;

[0027] (2) Put the sardines in step a into a crock pot, add salt, ginger and an appropriate amount of boiling water at a temperature of 95°C, let it stand in a sunny environment for 8 hours, take it out, and set aside;

[0028] (3) Remove the shells and astringency from the fruit of A. chinensis, mix with...

Embodiment 2

[0033] A kind of raw fish sauce, comprising the following raw materials and parts by weight: 55 parts of sardines, 6 parts of cochineal fruit, 4 parts of ginger, 3 parts of garlic, 3 parts of peanut oil, 4 parts of table salt, 3 parts of tempeh, 2 parts of white vinegar and fish sauce 1 serving.

[0034] The raw fish sauce also includes 2 parts of fennel, 2 parts of cloves and 1 part of thyme in parts by weight.

[0035] The present invention also provides a kind of preparation method of raw fish sauce, it is characterized in that, comprises the following steps:

[0036] (1) Choose fresh, 4cm long sardines, remove the heads and viscera from the sardines, and clean them;

[0037] (2) Put the sardines in step a into a crock pot, add salt, ginger and an appropriate amount of boiling water at a temperature of 98°C, let it stand in a sunny environment for 6 hours, take it out, and set aside;

[0038] (3) Remove the shells and astringency from the fruit of A. chinensis, mix with g...

Embodiment 3

[0043] A kind of raw fish sauce, comprising the following raw materials and parts by weight: 55 parts of sardines, 8 parts of cochineal fruit, 5 parts of ginger, 5 parts of garlic, 5 parts of peanut oil, 5 parts of table salt, 5 parts of tempeh, 2 parts of white vinegar and fish sauce 2 servings.

[0044] The raw fish sauce also includes 1 part of cumin, 1 part of clove and 2 parts of thyme in parts by weight.

[0045] The present invention also provides a kind of preparation method of raw fish sauce, it is characterized in that, comprises the following steps:

[0046] (1) Select fresh, 5cm long sardines, remove the heads and internal organs of the sardines, and clean them;

[0047] (2) Put the sardines in step a into a clay tank, add salt, ginger and an appropriate amount of boiling water at a temperature of 100°C, let it stand in a sunny environment for 5 hours, take it out, and set aside;

[0048] (3) Remove the shells and astringency from the fruit of A. chinensis, mix w...

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Abstract

The invention discloses raw fish paste and a making method thereof. The raw fish paste is prepared from the following raw materials in parts by weight: 55 parts of sardine, 5-8 parts of avicennia marina fruit, 2-5 parts of ginger, 2-5 parts of garlic, 2-5 parts of peanut oil, 3-5 parts of table salt, 2-5 parts of fermented soya beans, 1-2 parts of white vinegar and 1-2 parts of fish sauce. The raw fish paste is long in retention cycle, has unique flavor while maintaining the delicious taste of fish meat, and is good in mouth feel and less in fishy smell; the making method of the raw fish paste minimizes the destruction of the nutritional ingredients of the fish meat, and the raw fish paste is deeply loved by consumers.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a raw fish sauce and a preparation method thereof. Background technique [0002] Raw fish sauce is a unique flavor on the table of coastal residents in Beihai City. It has local characteristics. It is a kind of fish sauce made from raw fish. The traditional method of making raw fish sauce is relatively simple, just simply marinating raw fish with salt After the preparation, add white wine to seal and let it dry quietly. The raw yellow fish sauce prepared by this method has a single taste, a strong fishy smell, and more salt is used, which seriously damages the nutrition of the fish. [0003] Sardines are offshore warm-water fish. They are abundant in the Beibu Gulf of my country. They have the advantages of fast growth and strong reproduction. The population is relatively large. Sardines have amazing nutritional value, rich in phospholipids, namely OMEGA-3 fatty acids, protein and c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
Inventor 罗盛雄
Owner 防城港市港口区思达电子科技有限公司
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