Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method of instant fish maw

A processing method and technology for fish maw, which are applied in food science, food heat treatment, fish cleaning/descaling, etc., can solve problems such as low fish maw content, and achieve the effects of increasing protein content, facilitating water injection, and avoiding protein loss.

Pending Publication Date: 2022-01-21
广东泰升药业有限公司
View PDF4 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a processing method of instant fish maw, aiming to solve the problem of low content of fish maw prepared by the preparation method of fish maw in the prior art

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method of instant fish maw
  • Processing method of instant fish maw
  • Processing method of instant fish maw

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The invention provides a processing method of instant fish maw, comprising the following steps:

[0042] S1: One-time soaking hair: take 60% of the dried fish maw and soak in cold water for 12 hours, then dry-steam the soaked fish maw for 40 minutes;

[0043] S2: Second soaking hair: Soak the fish maw in step S1 in cold water for 20 hours, change the water every 4 hours during this period, pick up the fish maw soaked in cold water and add it to 80°C hot water for soaking until hot water Cool to room temperature and remove the maw;

[0044] S3: cleaning the fish maw: washing the fish maw in a glue washer for 10 minutes;

[0045] S4: Soak hair three times: take out the gelatin in the washing machine and soak it in pure water, add 100g of ice cubes to the pure water every 3 hours;

[0046]S5: Filling: take out the fish gum in step S4, put it into the container after centrifugation, and add auxiliary materials to the container and vacuum seal;

[0047] S6: Sterilization:...

Embodiment 2

[0050] The invention provides a processing method of instant fish maw, comprising the following steps:

[0051] S1: One-time soaking hair: take 80% dried fish maw and soak in cold water for 12 hours, then dry-steam the soaked fish maw for 45 minutes;

[0052] S2: Second soaking hair: soak the fish maw in step S1 in cold water for 22 hours, change the water every 5 hours during this period, pick up the fish maw soaked in cold water and add it to 90°C hot water for soaking until hot water Cool to room temperature and remove the maw;

[0053] S3: cleaning the fish maw: washing the fish maw in a glue washer for 15 minutes;

[0054] S4: Soak hair three times: take out the gelatin in the washing machine and soak it in pure water, add 120g of ice cubes to the pure water every 3 hours;

[0055] S5: Filling: take out the fish gum in step S4, put it into the container after centrifugation, and add auxiliary materials to the container and vacuum seal;

[0056] S6: Sterilization: put t...

Embodiment 3

[0059] The invention provides a processing method of instant fish maw, comprising the following steps:

[0060] S1: Soak hair once: take 100g of dried fish maw and soak in cold water for 12 hours, then dry-steam the soaked fish maw for 50 minutes;

[0061] S2: Second soaking hair: Soak the fish maw in step S1 in cold water for 24 hours, change the water every 6 hours during this period, pick up the fish maw soaked in cold water and add it to 100°C hot water for soaking until hot water Cool to room temperature and remove the maw;

[0062] S3: cleaning the fish maw: washing the fish maw in a glue washer for 20 minutes;

[0063] S4: Soak hair three times: Take out the gelatin in the washing machine and soak it in pure water, add 150g of ice cubes to the pure water every 3 hours;

[0064] S5: Filling: take out the fish gum in step S4, put it into the container after centrifugation, and add auxiliary materials to the container and vacuum seal;

[0065] S6: Sterilization: put the...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a processing method of instant fish maw, and relates to the technical field of fish maw, the processing method of the instant fish maw comprises the following steps: S1, primary soaking: taking 60-100g of dried fish maw, adding the dried fish maw into cold water, soaking for 12 hours, and dry-steaming the soaked fish maw for 40-50 minutes; S2, secondary soaking: soaking the fish maw in the step S1 in cold water for 20-24 hours, changing water every 4-6 hours during soaking, fishing out the fish maw soaked in the cold water, adding the fish maw into hot water of 80-100 DEG C for soaking, and taking out the fish maw until the hot water is cooled to room temperature; S3, washing the fish maw: washing the fish maw in a fish maw washing machine for 10-20 minutes; and S4, soaking for the third time: taking out the fish maw in the fish maw washing machine, soaking the fish maw with purified water, and adding 100-150g of ice blocks into the purified water every 3 hours. According to the preparation method disclosed by the invention, the soaking time and steps of the dried fish maw are accurately controlled, and protein loss is effectively avoided while high-temperature sterilization is adopted, so that the protein content in the prepared instant fish maw is obviously improved.

Description

technical field [0001] The invention relates to the technical field of fish maw, in particular to a processing method of instant fish maw. Background technique [0002] Fish maw is a dry product of fish maw, also known as fish maw and fish maw, rich in high-grade collagen and multivitamins, and is an ideal high-protein and low-fat food. [0003] A Chinese patent with the authorized notification number CN107568644A discloses a method for preparing dried fish maw, which includes the following production steps: step 1, prepare the fish maw, and clean the fish maw; step 2, wash the flower maw after step 1 The gelatin is boiled in salt water for 1-2 hours, and the temperature of the salt water is controlled at 100-120°C; step 3, put the gelatin boiled in salt water in step 2 into clean water, and use clean water to clean the gelatin; step 4. Put the flower maw cleaned in step 3 into a microwave vacuum drying device for microwave vacuum drying for 1-3 hours; step 5, put the flowe...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A22C25/02A23L5/20
CPCA23L17/00A22C25/02A23L5/21A23V2002/00A23V2300/24
Inventor 李帆张志鹏姜家粤
Owner 广东泰升药业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com