Processing technology of thick soup seasoning with full utilization of fish heads and fish bones

Abstract

The invention belongs to the technical field of food processing, and discloses a processing technology of thick soup seasoning with full utilization of fish heads and fish bones. The processing technology of the thick soup seasoning with full utilization of the fish heads and the fish bones comprises the following steps: removing gills and impurities from the fish head and the fish bones, carrying out coarse crushing, carrying out washing by using cold water, carrying out draining, and weighing fresh materials; performing rapid heating treatment in batches so as to remove peculiar smell, stopping hot-blanching when the fish meat attached on the fish heads and the fish bones are milk-white in color, and immediately carrying out rinsing by using cold water; heating edible oil or edible fat, and carrying out oil-frying until the surfaces of the fish bones are slightly brown in color; putting the oil-fried fish bones in a steamer, adding water until the fish bones are covered by the water, and carrying out high-pressure steaming; weighing the high-pressure steamed fish bones so as to obtain the total weight, and adjusting the total water addition amount; carrying out grinding so as to obtain pulp; filling and sterilizing the grinded fish-bone pulp or carrying out sterilized filling, so that the thick, uniform, fine and smooth paste-like thick soup seasoning is prepared. The thick soup seasoning can be prepared into a paste-like thick soup seasoning or a dried powder-like thick soup seasoning; and the products have the advantages of thick, fine and smooth texture, white color, light fishy smell, good flavor, stable status and simple processing technology; moreover, the fish bones are fully utilized.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a processing technology for thick soup seasoning made of fish heads and fish bones. Background technique [0002] my country is rich in fish resources. After the fish is harvested, about 35% of the weight of the whole fish will be produced by-products of fish heads and fish bones. Ignored its nutritional value. [0003] Aiming at the utilization of fish head and fish bone, quite a lot of researches have been carried out at home and abroad. Similar technologies mainly include the processing of fish bone powder. The basic process is that the fish bones are pretreated and then dried and then crushed. The pretreatment mainly includes enzymatic treatment, high-pressure cooking to soften the fish bones and remove the fishy smell. The main defect of this drying and then pulverizing process is that the protein and other substances in the fish bones are denatured ...

AI Technical Summary

Problems solved by technology

This technology uses precooking, frying and high-pressure cooking to remove the smell of fish bones and mutton bones, which is beneficial to the flavor of the product, and uses heat reaction to increase the aroma. However, the bone residue is removed when the soup is extracted, and only the soup is used. , did not make full use of fish bones and sheep bones