High-calcium high-protein whole fish product preparation method
A technology of high protein and fish products, which is applied in the food field, can solve the problems of high cost, long processing time, complicated process, etc., and achieve the effect of enhancing skin elasticity
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Embodiment 1
[0021] ① Take 100kg of fresh fish weighing about 1kg, remove the internal organs, gills and other sundries, wash them, chop them into strips with a knife, first use a coarse meat grinder to grind them into pieces of fish bones, and then use a fine meat grinder Twist into minced fish bones, then add a mixture of 3 kg of sugar and 3 kg of vinegar, stir evenly, and leave for 8-12 hours (8 hours in summer and spring, 12 hours in autumn and winter) to soften the bone spurs.
[0022] ② Grind the whole fish bone minced meat with sweet and sour with colloid to make fish bone meat paste. During the process of fish processing, the temperature of the fish meat is always controlled below 10°C, and the highest instantaneous temperature is also controlled below 30°C).
[0023] ③ Add raw materials rich in protein and organic calcium, phosphorus, and iron: 3 kg of sesame paste without oil, 10 kg of fried soybean noodles, and 3 kg of milk powder.
[0024] ④ Add seasoning: ginger 2kg, pepper 20...
Embodiment 2
[0028] ① Take 100kg of fresh fish weighing about 1kg, remove the internal organs, gills and other sundries, wash them, chop them into strips with a knife, first use a coarse meat grinder to grind them into pieces of fish bones, and then use a fine meat grinder Twist into minced fish bones, then add a mixture of 2 kg of sugar and 2 kg of vinegar, stir evenly, and leave for 8-12 hours (8 hours in summer and spring, 12 hours in autumn and winter) to soften the bone spurs.
[0029] ② Grind the whole fish bone minced meat with sweet and sour with colloidal grinder to make fish bone meat paste. During the process of fish processing, the temperature of the fish meat is always controlled below 15°C, and the highest instantaneous temperature is also controlled below 30°C).
[0030] ③ Add raw materials rich in protein, organic calcium, phosphorus, and iron: 4 kg of sesame paste without oil, 15 kg of fried soybean noodles, and 4 kg of milk powder.
[0031] ④ Add seasoning: ginger 1kg, pe...
Embodiment 3
[0034] ① Take 100kg of fresh fish weighing about 1kg, remove the internal organs, gills and other sundries, wash them, chop them into strips with a knife, first use a coarse meat grinder to grind them into pieces of fish bones, and then use a fine meat grinder Twist into minced fish bones, then add a mixture of 5 kg of sugar and 5 kg of vinegar, stir evenly, and leave for 8-12 hours (8 hours in summer and spring, 12 hours in autumn and winter) to soften the bone spurs.
[0035] ② Grind the whole fish bone minced meat with sweet and sour with colloidal grinder to make fish bone meat paste. During the process of fish processing, the temperature of the fish meat is always controlled below 25°C, and the highest instantaneous temperature is also controlled below 30°C).
[0036] ③ Add raw materials rich in protein and organic calcium, phosphorus, and iron: 4 kg of sesame paste without oil, 15 kg of fried soybean noodles, and 4 kg of milk powder.
[0037] ④ Add seasoning: ginger 3kg,...
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