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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

Inactive Publication Date: 2003-12-10
马振国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, the process is complicated, the required equipment is large, the processing time is long, the quality of the finished product is difficult to guarantee, and the cost is high.
At the same time, what is more important is that fish scales, fish fins and other useful ingredients rich in collagen and organic calcium, phosphorus, and iron cannot be utilized, resulting in incomplete nutritional components of fish products.
In the process of separating fish meat and fish bones, fish meat is not easy to collect, and its loss is immeasurable, and only large fish can be selected for separation, and small fish cannot be fully utilized, which affects the development of fish farming industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The preparation method of high-calcium high-protein whole fish product includes the following steps: grinding the whole fish including fish scale and fish bone into fish paste, addding other raw material richly containing protein, organic calcium, phosphorus and iron, then adding flavouring material, natural thickener and kneading them into dough, sheeting, forming and roasting to obtain the invented product.

Description

technical field [0001] The invention relates to food, in particular to a method for preparing a high-calcium and high-protein whole fish product. Background technique [0002] Fish is delicious and nutritious, but it is not easy for ordinary people to cook and eat fish, especially the elderly and children, who are afraid of fish bones stabbing their throats, which affects people's consumption of fish products. [0003] The traditional way of eating fish is to discard fish scales, fish bone spurs and fish fins rich in collagen and organic calcium phosphorus and iron as waste, wasting a very important and effective way to supplement collagen and organic calcium phosphorus and iron. But at the same time, calcium deficiency is a major worry plaguing contemporary people, a huge group of people, especially middle-aged and elderly people, whose accumulation of calcium deficiency has begun since childhood. How to supplement calcium has become a big problem that plagues people. At ...

Claims

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Application Information

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IPC IPC(8): A23L17/10
Inventor 马振国
Owner 马振国
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