CN104026640A - Preparation method for instant fish liver powder flavoring bag - Google Patents

Abstract

The invention relates to a preparation method for an instant fish liver powder flavoring bag. The preparation method is characterized in that a fish liver is subjected to thawing, impurity removal, slicing, deodorization and seasoning, cooking, pulping and filtering, drying, packaging and the like so as to obtain the instant fish liver powder flavoring bag. The preparation method has the characteristics of reasonable and simple process and a few processing steps; the prepared fish liver powder flavoring bag is used as flavoring for nutritious food, can improve the freshness and taste of food, maximumly guarantee retention of mineral matters and nutritional components in the fish liver and has abundant nutrients and long shelf life.

Description

Preparation method of instant cod liver powder seasoning package

technical field

The invention belongs to the technical field of nutritional product processing and production, and in particular relates to a preparation method of an instant cod liver powder seasoning package.

Background technique

With the development of society and the improvement of material living standards, human beings' requirements for things have changed from food and clothing to nutrition, and various health foods with high nutritional value are increasingly appearing on ordinary people's tables and in their daily lives. Cod liver is a food that people often enjoy. It is rich in protein, vitamins, trace elements, cholesterol and other nutrients. It is good for promoting the growth and development of children and maintaining the health of adults. Cod liver also has the effect of preventing and treating certain diseases, such as corneal xerosis, night blindness, keratitis and other eye diseases caused by lack of vitamin A. Cod liver oil can be used to treat oral ulcers. Cod liver is rich in coenzyme Q10, which can generate energy for driving human cells and strengthen the body.

The disclosed technology of other fish food has the making of fish bone processing and fish instant noodle seasoning. Peng Xiaohong et al. (Cantonese-style characteristic nutritional flavor——Research on the seasoning of instant noodle with kudzu squid [J]. Food Science and Technology, 2006, (12): 95-96) on the formula development and production process of seasoning for instant noodle with kudzu squid , and to explore the emulation and preservation of the characteristic nutritional flavor of powdered dace soup. The best formula of the seasoning is salt 56, monosodium glutamate 13, white sugar 7, glucose 5, soy sauce powder 2.5 ginger powder 3.5, pork powder 3.2, Dace powder 4.6, arrowroot powder 7.8, coriander powder 0.6, non-dairy creamer 1.0, etc. This product enriches the market taste of instant noodles well, is the best combination of local characteristics and nutrition of instant noodles, and well retains and embodies the characteristic flavor and nutrition of kudzu dace.

Tang Ming et al. (Preliminary research on the production process of fermented fish bone seasoning [J]. China Brewage, 2008, 196 (19): 94-96) carried out enzymatic hydrolysis and lactic acid bacteria fermentation of fish bones to prepare a new type of fish bone seasoning , the fermentation conditions were 5% lactic acid bacteria inoculum, 40°C fermentation temperature, 120r/min shake flask rotation speed, and 18h fermentation. The prepared seasoning had the characteristics of unique flavor and high content of amino acid nitrogen.

The above-mentioned seasoning adopts kudzu root and dace as the main raw materials, and the processing is relatively complicated, requires various drying treatments, and has a lot of nutrient loss, and there is no report about the method of using cod liver as raw material to make cod liver powder seasoning package.

Contents of the invention

The technical problem to be solved by the present invention is to provide an instant cod liver powder seasoning package, which has the characteristics of simple process and few processing steps, and the prepared seasoning has good quality, retains more nutrients and has a longer shelf life.

The technical scheme adopted by the present invention to solve the above-mentioned technical problems is: a kind of preparation method of instant cod liver powder seasoning bag, it is characterized in that comprising the following steps:

1) Thaw frozen cod liver, remove impurities and slice;

2) Remove fishy seasoning: pickle the washed cod liver slices, add 50-60 grams of pepper, 50-60 grams of pepper, 4-5 grams of white sugar, and 3-4 grams per 100 grams of cod liver Rice wine, MSG 0.5-1g, salt 30-40g, water 90-110g, soy sauce 4-5g, garlic and shallot 1-2g, stir and marinate for 0.5-1 hour;

3) Cooking, pulping and filtering the marinated cod liver;

4) Dry the filtered slurry with spray drying equipment, and finally package it as a finished product.

As an improvement, the thawing in the step 1) is to thaw the frozen fish liver by immersing it in salt water with a mass concentration of 3%-5% and a temperature of 2-5 degrees Celsius for 0.5-1 hour.

As an improvement, the impurity-removing section in the step 1) is to remove the fascia and dirt on the surface of the thawed cod liver, rinse with water for 10-15 minutes, and slice the washed cod liver longitudinally with a thickness of 1-2 cm.

Further improvement, the cooking in the step 3) refers to transferring the marinated cod liver into a cooking pot with a temperature of 100 degrees Celsius for 10-15 minutes.

As a further improvement, the pulping and filtering in step 3) is to put the cooked cod liver together with the cooking liquid into a pulping machine, and after making slurry, filter the slurry with a 90-110 mesh filter.

Finally, the spray drying equipment in step 4) sets the inlet air temperature to 80-90 degrees Celsius, the exhaust air temperature to 20-30 degrees Celsius, and the speed to 2-4 r/min for 20-30 minutes.

Compared with the prior art, the present invention has the advantages that: taking cod liver as raw material, it has the characteristics of simple and reasonable process and few processing steps. The liver powder seasoning bag makes the prepared seasoning good in quality, and the prepared cod liver powder seasoning bag is used as a nutritious food seasoning, which can increase food freshness and improve food taste, and has the following advantages at the same time: cod liver is rich in calcium, Phosphorus and iron elements are beneficial to bone development and hematopoiesis, can effectively treat anemia, help protect eyesight, prevent liver diseases, inhibit blood cholesterol levels, relieve fatigue, restore vision, improve liver function, and have a long shelf life life.

Detailed ways

Below in conjunction with embodiment the present invention is described in further detail.

Example 1

Thaw the frozen cod liver by soaking it in 4% salt water at a temperature of 4 degrees Celsius for 0.75 hours, remove the fascia and dirt on the surface of the cod liver, and rinse it with water for 12 minutes, slice the washed cod liver longitudinally, the thickness For every 100 grams of cod liver, add 55 grams of pepper, 55 grams of pepper, 4.5 grams of white sugar, and 3.5 grams of rice wine , 0.75 grams of MSG, 35 grams of salt, 100 grams of water, 4.5 grams of soy sauce, 1.5 grams of garlic and shallots, stir and marinate for 0.75 hours. Minutes, so as to complete the sterilization, put the cooked cod liver together with the cooking liquid into the pulping machine, filter the slurry with a 90-110 mesh filter after making the slurry, and finally carry out the spray drying equipment for drying the filtered slurry , the inlet air temperature is set to 85 degrees Celsius, the exhaust air temperature is controlled at 25 degrees Celsius, and the speed is controlled at 3 r/min for 25 minutes.

Example 2

First put the frozen cod liver as raw material at 3 degrees Celsius, soak it in 3% salt water to thaw for 1 hour, then remove the fascia on the surface of the cod liver, rinse it with water for 10 minutes, after cleaning, put the cod liver Slice longitudinally with a thickness of 1 cm. Put the slices into a marinating container, add 50 grams of pepper, 50 grams of pepper, 4 grams of white sugar, 3 grams of rice wine, 0.5 grams of monosodium glutamate, and 30 grams of salt for every 100 grams of cod liver , 90 grams of water, 4 grams of soy sauce, 1 gram of garlic and chives, stir and marinate for 1 hour, after the marinating is completed, transfer to a cooking pot for cooking at a temperature of 100 degrees Celsius for 10 minutes, put the cooked cod liver together with the cooking liquid Put them together into the pulping machine, filter the slurry with a 90-110 mesh filter after making the slurry, and finally dry the filtered slurry with a spray drying equipment. The air inlet temperature is set to 80 degrees Celsius, and the exhaust temperature is controlled at 20 degrees Celsius. , the speed control is 2r/min, 20 minutes.

Example 3

Under the environment of 5 degrees Celsius, soak the frozen cod liver in 5% salt water to thaw for 1 hour. After removing the fascia on the surface of the cod liver, rinse it with water for 15 minutes. After cleaning, slice the cod liver longitudinally with a thickness of 2 cm., put the slices into the marinating container, add 60 grams of pepper, 60 grams of pepper, 5 grams of white sugar, 4 grams of rice wine, 1 gram of monosodium glutamate, 40 grams of salt, and 110 grams of water for every 100 grams of cod liver. 5 grams of soy sauce, 2 grams of garlic and chives, stir and marinate for 1 hour. After marinating, transfer to a cooking pot for cooking at 100 degrees Celsius for 15 minutes. Put the cooked cod liver together with the cooking liquid into the pulp In the machine, after the slurry is made, filter the slurry with an 80-100 mesh filter, and finally dry the filtered slurry with a spray drying equipment. The inlet air temperature is set at 90 degrees Celsius, the exhaust air temperature is controlled at 30 degrees Celsius, and the speed is controlled at 4r /min, 30 minutes.

Claims (6)

1. a preparation method for instant fish-liver meal flavor pack, is characterized in that comprising the following steps:

1) frozen fish liver is thawed, impurity elimination section;

2) go raw meat seasoning: the fish liver slice after cleaning is pickled to processing, by every 100 grams of fish livers, add 50～60 grams, capsicum, 50～60 grams of pepper powders, 4～5 grams, 3～4 grams yellow rice wine of white granulated sugar, 0.5～1 gram of monosodium glutamate, 30～40 grams of salt, 90～110 grams, water, 1～2 gram of 4～5 grams, soy sauce, garlic and chive, stir and pickle 0.5～1 hour;

3) the fish liver after pickling is carried out to boiling, slurrying filtration;

4) slurries after filtering are dried with spray drying device, finally through packing, are finished product.

2. preparation method according to claim 1, is characterized in that thawing of described step 1) is frozen fish liver to be immersed in the salt solution of 2～5 degrees Celsius of mass concentrations 3%～5%, temperature and to be thawed, 0.5～1 hour time.

3. preparation method according to claim 1, is characterized in that the impurity elimination section of described step 1) is manadesma, the dirt on fish liver surface after removal is thawed, and rinses 10～15 minutes with clear water, and by clean fish liver longitudinal section, thickness is 1～2 centimetre.

4. preparation method according to claim 1, the boiling that it is characterized in that described step 3) refers to that it is to carry out boiling, 10～15 minutes in the digester of 100 degrees Celsius that the fish liver after having pickled is proceeded to temperature.

5. preparation method according to claim 1, it is that the fish liver after boiling is put into pulper together with cooking liquor that the slurrying that it is characterized in that described step 3) is filtered, and filters after making slurries with 90-110 mesh filter screen slurries.

6. preparation method according to claim 1, the spray drying device that it is characterized in that described step 4) carries out dry EAT and is set to 80～90 degrees Celsius, temperature of outgoing air is controlled at 20～30 degrees Celsius, and it is 2～4r/min that rotating speed is controlled, 20～30 minutes.