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Flavored fish jelly can and preparation method thereof

A gelatin jelly and flavor technology, applied in the functions of food ingredients, food science, application, etc., can solve the problems of fish gelatin health care products such as single taste, complicated preparation process, and high cost, so as to prevent and treat loss of appetite, increase nutritional content, enhance physical effect

Inactive Publication Date: 2020-06-26
福建品鉴食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, the mouthfeel of the isinglass health product prepared in this way is single, and preparation process is complicated, and cost is higher

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of canned fish jelly

[0028] It is made of fish gelatin and flavored soup. The fish gelatin is prepared from the following raw materials in parts by weight: 20.0kg of fish gelatin, 3.0kg of angelica, 2.5kg of salvia miltiorrhiza, 0.5kg of wolfberry, and 6.5kg of skimmed milk powder; the flavored soup is made of Prepared from the following raw materials in parts by weight: fish bone meal 2.0kg, fish meal 1.2kg, rice wine 3.5kg, ginger slices 0.2kg, tangerine peel 0.2kg, cinnamon bark 0.1kg, star anise 0.05kg, longan 0.1kg, water 35kg; The glue is selected from white flower gum; the fish bone meal is made from the fish bones of the duckbill fish; the preparation process of the fish meal is as follows: slice the herring meat and carp meat respectively, steam them in steam at a temperature of 95°C for 5 minutes, and then steam them at a temperature of 40°C. Under the condition of ℃, vacuum drying for 3 hours, and finally grinding and mixing; wherein, the mass ratio ...

Embodiment 2

[0036] A kind of canned fish jelly

[0037]It is made of fish gelatin and flavored soup. The fish gelatin is prepared from the following raw materials in parts by weight: 30.0kg isinglass, 4.0kg angelica, 3.5kg salvia miltiorrhiza, 1.0kg wolfberry, and 8.5kg skimmed milk powder; the flavored soup is made of Prepared from the following raw materials in parts by weight: 4.0kg of fish bone meal, 1.6kg of fish meal, 4.5kg of rice wine, 0.4kg of ginger slices, 0.6kg of tangerine peel, 0.3kg of cinnamon bark, 0.10kg of star anise, 0.2kg of longan, and 45kg of water; The glue is selected from yellow sturgeon glue; the fish bone meal is made from the fish bones of eel; the preparation process of the fish meal is as follows: slice the herring meat and carp meat separately, steam at a temperature of 105°C for 8 minutes, and then steam at a temperature of 45°C Vacuum drying under the conditions of 6 hours, finally grinding and mixing; wherein, the mass ratio of herring meat and carp meat...

Embodiment 3

[0045] A kind of canned fish jelly

[0046] It is made of fish gelatin and flavored soup. The fish gelatin is prepared from the following raw materials in parts by weight: 22.0kg of fish gelatin, 3.2kg of angelica, 2.8kg of salvia miltiorrhiza, 0.6kg of wolfberry, and 7.0kg of skimmed milk powder; the flavored soup is made of Prepared from the following raw materials in parts by weight: 2.5kg of fish bone meal, 1.3kg of fish meal, 3.7kg of rice wine, 0.3kg of ginger slices, 0.3kg of tangerine peel, 0.2kg of cinnamon bark, 0.06kg of star anise, 0.1kg of longan, and 38kg of water; The glue is selected from yellow flower gum; the fish bone meal is made from the fish bones of salmon; the preparation process of the fish meal is as follows: the herring meat and the carp meat are sliced ​​separately, steamed in steam at a temperature of 98°C for 6 minutes, and then steamed in steam at a temperature of 41°C. Under the condition of vacuum drying for 4 hours, finally grinding and mixing...

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PUM

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Abstract

The invention discloses a flavored fish jelly can and a preparation method thereof. The flavored fish jelly can is prepared from fish jelly and flavored soup, wherein the fish jelly is prepared from the following raw materials: fish jelly, angelica sinensis, salviae miltiorrhizae, fructus lycii and skim milk powder; the flavored soup is prepared from the following raw materials: fishbone meal, fish meal, rice wine, ginger slices, pericarpium citri reticulatae, cinnamon, anise, longan and water. According to the flavored fish jelly can, a decoction of angelica sinensis, salviae miltiorrhizae and fructus lycii and the fish jelly are decocted together, and effective components in the decoction are fused with the fish jelly and the skim milk powder through twice decoction, so that the nutrientcontent of the fish jelly is increased while nutrient substances of the fish jelly are fully retained.

Description

technical field [0001] The invention relates to the technical field of fish jelly food, in particular to a flavored fish jelly can and a preparation process thereof. Background technique [0002] Isinglass is a dried product of all kinds of swim bladders. It is as famous as bird's nest and shark's fin. It is one of the "Eight Treasures of the Sea" and is known as "Marine Ginseng". In terms of nutritional value, isinglass is rich in colloid, protein, multivitamins, calcium, zinc, iron, selenium, and other trace elements, and is an ideal high-protein and low-fat food; in terms of medicinal value, traditional Chinese medicine believes that Fish gelatin has the function of nourishing food therapy. It can not only nourish kidney and essence, nourish tendons, but also treat kidney deficiency and postpartum wind spasm. Fish gelatin is rich in high-grade collagen protein, suitable for people with weak waist and knees and weak body to eat regularly ;From the perspective of therapeut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/10A23L5/10
CPCA23L17/00A23L33/10A23L5/10A23V2002/00A23V2200/324
Inventor 陈永涛李劲松陈志成洪征峰
Owner 福建品鉴食品有限公司
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