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Cooked fish larva and processing method thereof

A technology for larvae and cooked food, applied in the food field, can solve the problems of increasing processing time, cost, excessive fish residue, affecting human health, etc., to reduce the content of salt, protect gastric mucosa, and be beneficial to human health.

Pending Publication Date: 2022-06-03
湖南星贸食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This will not only increase the processing time and cost, but also there will be too much salt left in the fish, which will affect human health
In order to remove the excessive salt, it is necessary to increase the desalting step. However, since the salt enters the fish after pickling, this not only increases the processing time and cost, but also there will still be too much salt in the fish, which will affect the quality of the fish. human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0025] The fermented soybean is prepared by the following method: washing the soybean, air-drying, spraying an aqueous solution containing 5wt% yeast on the surface, fermenting for 2 days at a temperature of 35° C. and a humidity of 70%, taking it out, and spraying and washing with water to obtain fermentation soy.

preparation example 2

[0027] The fermented soybean is prepared by the following method: the soybean is washed, air-dried, the surface is sprayed with an aqueous solution containing 10 wt% yeast, fermented for 4 days at a temperature of 40° C. and a humidity of 85%, taken out, and washed with clean water to obtain fermentation soy.

Embodiment 1

[0029] Composition of raw materials (parts by weight): 50 parts of fresh small fish, 5 parts of seasoning, 10 parts of vegetable oil, 1 part of prebiotics, 1 part of fermented soybean prepared in Preparation Example 1, and 2 parts of nutrients. Prebiotics are mixed with steviol, arabinose and xylo-oligosaccharide in a mass ratio of 1:1:0.5.

[0030] The nutrient material includes the following raw materials by weight: 5 parts of lemon, 2 parts of tea leaves, 0.5 part of acerola powder, 100.1 part of coenzyme Q, and 0.01 part of nattokinase.

[0031] The seasoning includes the following raw materials by weight: 0.5 part of soy sauce, 2 parts of bell pepper, 1 part of ginger, 0.5 part of white sesame, 2 parts of vinegar, 1 part of rice wine, 0.5 part of monosodium glutamate, 2 parts of chopped green onion, 10 parts of cinnamon, 2 parts of star anise 1 serving, 1 serving cumin, 2 servings fennel and 1 serving basil leaves.

[0032] The preparation method includes the following s...

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PUM

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Abstract

The cooked small fish is prepared from the following raw materials in parts by weight: 50-100 parts of fresh small fish, 5-10 parts of seasoning, 10-15 parts of vegetable oil, 1-3 parts of prebiotics, 1-3 parts of fermented soybeans and 2-5 parts of nutritional materials. The added prebiotics are beneficial to intestinal health and are raw materials for growth and reproduction of intestinal probiotics, the added fermented soybeans contain a large amount of probiotics and components beneficial to intestinal tracts, after being eaten, the fermented soybeans can promote intestinal peristalsis, protect gastric mucosa, improve gastric motility and benefit human health, and the fermented soybeans and the nutritional materials have the effects of promoting intestinal tract movement, protecting gastric mucosa and improving gastric motility. The effects of reducing blood fat and resisting oxidation are also achieved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a cooked fish larvae and a processing method thereof. Background technique [0002] The southern Hunan region of my country is rich in aquatic products, and the instant-flavored small fish is a popular instant-flavored food in southern Hunan. [0003] These ready-to-eat flavored small fish products currently on the market have undergone the steps of pickling, desalting, drying, frying, seasoning, packaging and sterilization, and some of them also have a halogenating step. Pickling is to remove the fishy smell and taste. When marinating, a lot of salt is used, and some deodorizing liquid is used at the same time, and then seasoning is used. This not only increases the processing time and cost, but also leaves too much salt in the fish, which will affect human health. In order to remove the excess salt, the desalting step must be added. However, since the salt enters the fish after...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/125A23L33/10A23L27/00A23L27/10A23L11/50A23L5/20
CPCA23L17/00A23L33/125A23L33/10A23L27/00A23L27/10A23L5/20A23V2002/00A23V2200/32A23V2200/3262A23V2200/30A23V2250/602A23V2250/28Y02A40/818
Inventor 王志勇夏中亦马钱英
Owner 湖南星贸食品有限公司
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