Technique for preparing whole fish jelly of crucian

Abstract

The invention discloses a technique for preparing whole fish jelly of crucian, and belongs to the technical field of fish jelly preparation. A technique for preparing whole fish jelly of crucian comprises the following steps: pretreating crucian, adding ingredients, performing boiling, removing fishy smell, filtering and separating the boiled raw materials, flavoring the obtained fish soup to obtain a fish jelly stock solution, pressing obtained fish into a jar, adding a proper quantity of the fish jelly stock solution into the fish jar for antisepsis and sterilization, and performing refrigeration to obtain a whole fish jelly product of crucian. Seaweed polysaccharide is added on the basis of traditional fish jelly, so that gel strength of the fish jelly is improved; the fish jelly is rich in water and tastes bouncy, the fishy smell is reduced, the commercial cost is reduced to a certain extent, and better benefits can be brought to production and circulation of the fish jelly; various optimized formula parameters are determined, so that industrialization and scaling of the fish jelly become possible. Meanwhile, sterilization operation is performed while preservatives are added, the number of microorganisms is reduced, and the shelf life of the fish jelly is prolonged.

Description

technical field [0001] The invention relates to the technical field of fish jelly preparation, and more specifically, relates to a process for preparing crucian carp whole fish jelly. Background technique [0002] With the expansion of aquatic products in my country's consumer market, people pay more attention to the health and nutritional value of food, and a single aquatic product can no longer meet the needs of the people. At present, the degree of deep processing and utilization of freshwater fish at home and abroad is extremely low, and its commodity varieties are single. Except for a very small number of parts that are processed into products such as surimi, fish balls, and instant fish fillets, most of them are sold fresh in the form of live bodies. [0003] The jelly food sold on the market is loved by people of all ages due to its crystal appearance, soft taste, and easy digestion. Traditional fish jelly refers to the food formed by cross-linking between collagen f...

AI Technical Summary

Problems solved by technology

[0004] However, traditional fish jelly will melt when the temperature rises, which will easily affect the taste of consumers when eating, and the inherent earthy smell of freshwater fish also affects consumers' acceptance of freshwater fish products. 1. The tissue enzymes in the fish body are active, and they are particularly prone to spoilage, which greatly shortens the storage time and shortens the shelf life of food

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