CN1072326A - Method with pollock offal processing seasoned - Google Patents
Method with pollock offal processing seasoned Download PDFInfo
- Publication number
- CN1072326A CN1072326A CN91107924A CN91107924A CN1072326A CN 1072326 A CN1072326 A CN 1072326A CN 91107924 A CN91107924 A CN 91107924A CN 91107924 A CN91107924 A CN 91107924A CN 1072326 A CN1072326 A CN 1072326A
- Authority
- CN
- China
- Prior art keywords
- pollock
- alginate
- pollock offal
- pressure rolling
- offal
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of method with pollock offal processing seasoned is made up of pollock offal, white sugar, salt, monosodium glutamate etc.It is characterized in that adding the gelatinized starch of pollock offal weight 2-3% or 0.3-1% algin or sodium alginate, potassium alginate, propylene glycol alginate, gelatin etc.The cod seasoned is made in drying, pressure rolling, baking, pressure rolling, shaping then, thereby has improved the utilization rate of cod, has reduced processing cost.
Description
The present invention is the method that belongs to a kind of goods that cure fish.
Processing cod seasoned all is to adopt complete fillet both at home and abroad at present, makes seasoned through the seasoning drying.Because the remaining pollock offal of processing fillet can't be reprocessed fillet, thereby causes the processing cost costliness.
Task of the present invention is to utilize the remaining pollock offal of processing cod seasoned to process seasoned, thereby has improved the utilization rate of cod, has reduced processing cost.
Processing method of the present invention is achieved in that the pollock offal with wash clean, dries condiment such as adding white sugar, salt, monosodium glutamate behind the water and Stir mixes evenly.The gelatinized starch and the Stir that add pollock offal weight 2-3% then mix evenly.Its gelatinized starch is to add the rare wet also Stir of 7-10 water doubly to mix evenly in starch, is heated to 85-100 ℃ then and reaches gelatinization.Also can adopt simultaneously the algin or sodium alginate, potassium alginate, propylene glycol alginate, gelatin and the Stir that add pollock offal weight 0.3-1% to mix evenly.Its algin or sodium alginate, potassium alginate, propylene glycol alginate need add the colloidal solution that water is made into 1.5-2.5% concentration.Its gelatin need add 7-12 times of water, and to be heated to 50-80 ℃ of off-bottom be colloidal solution.Then Stir is mixed the pollock offal that in gelatinized starch or algin or sodium alginate, potassium alginate, propylene glycol alginate, gelatin, mixes up material, be positioned over 40-50 ℃ of air channel inner drying 15-20 hour, the continuous pressure rolling of warp is to 3-5mm thickness again, toasted 3-5 minute through 200-240 ℃ temperature then, again through 2-3 pressure rolling shaping.
Below the present invention is done and illustrate further: at first that pollock offal washing is clean, reject foreign material wherein, dry and add condiment such as required white sugar, salt, monosodium glutamate behind the water and make it abundant Stir and mix evenly.The gelatinized starch and the abundant Stir that add pollock offal weight 2-3% again mix evenly.Its gelatinized starch is to add the rare wet also Stir of 7-10 water doubly to mix evenly in starch, is heated to 85-100 ℃ then and reaches gelatinization.Also can adopt simultaneously the algin that adds the broken fish weight of cod 0.3-1% or sodium alginate, potassium alginate, propylene glycol alginate, gelatin etc., fully Stir mixes evenly then.Its algin or sodium alginate, potassium alginate, propylene glycol alginate, need add the colloidal solution that water is made into 1.5-2.5% concentration.Its gelatin need add 7-12 times of water, and to be heated to 50-80 ℃ of off-bottom be colloidal solution.Then Stir being mixed the pollock offal that mixes up material in gelatinized starch or algin or sodium alginate, potassium alginate, propylene glycol alginate, gelatin is tiled on the rack below 8 orders.The tiling THICKNESS CONTROL at 8-12mm so that pressure rolling and drying.And then be placed on 40-50 ℃ of air channel inner drying 15-20 hour, after the drying it is taken off from rack, put into continuous pressure rolling of milling train and shaping to 3-5mm thickness.Send into again in the oven,, pass through 2-3 pressure rolling shaping again, be cut into needed size, in the food bag of packing into, in order to edible through 200-240 ℃ of temperature baking 3-5 minute.
Claims (5)
1, a kind of method with pollock offal processing seasoned is made up of pollock offal, white sugar, salt, monosodium glutamate, it is characterized in that:
(a) add the gelatinized starch of pollock offal weight 2-3% and stirring,
(b) place 40-50 ℃ of air channel inner drying 15-20 hour,
(c) continuously pressure rolling to 3-5mm thickness,
(d) toasted 3-5 minute through 200-240 ℃ temperature,
(e) again through 2-3 pressure rolling shaping.
2, in accordance with the method for claim 1, it is characterized in that gelatinized starch is to add the rare wet also Stir of 7-10 water doubly to mix evenly in starch, is heated to 85-100 ℃ then and reaches gelatinization.
3, a kind of method with pollock offal processing seasoned is made up of pollock offal, white sugar, salt, monosodium glutamate, it is characterized in that:
(a) algin or sodium alginate, potassium alginate, propylene glycol alginate, gelatin and the Stir that adds pollock offal weight 0.3-1% mixes evenly,
(b) place 40-50 ℃ of air channel inner drying 15-20 hour,
(c) continuously pressure rolling to 3-5mm thickness,
(d) toasted 3-5 minute through 200-240 ℃ temperature,
(e) again through 2-3 pressure rolling shaping.
4, in accordance with the method for claim 3, it is characterized in that algin or sodium alginate, potassium alginate, propylene glycol alginate, need add the colloidal solution that water is made into 1.5-2.5% concentration.
5, in accordance with the method for claim 3, it is characterized in that need adding 7-12 times of water by gelatin, to be heated to 50-80 ℃ of off-bottom be colloidal solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91107924A CN1072326A (en) | 1991-11-18 | 1991-11-18 | Method with pollock offal processing seasoned |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91107924A CN1072326A (en) | 1991-11-18 | 1991-11-18 | Method with pollock offal processing seasoned |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1072326A true CN1072326A (en) | 1993-05-26 |
Family
ID=4908927
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91107924A Pending CN1072326A (en) | 1991-11-18 | 1991-11-18 | Method with pollock offal processing seasoned |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1072326A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836745A (en) * | 2010-06-07 | 2010-09-22 | 鞍山嘉鲜农业发展有限公司 | Instant leisure grilled snakehead fish fillet and preparation method thereof |
| CN101791132B (en) * | 2005-01-07 | 2012-01-04 | 日本烟草产业株式会社 | Flavor-enriched dried fish |
| CN102302199A (en) * | 2011-04-28 | 2012-01-04 | 大连百家食品有限公司 | Dealfish food and preparation method thereof |
| CN103535775A (en) * | 2013-10-24 | 2014-01-29 | 湖北省农业科学院农产品加工与核农技术研究所 | Processing method for preserved fish |
| CN103689670A (en) * | 2013-12-11 | 2014-04-02 | 荣成冠辰水产有限公司 | Method for preparing grilled cod fillet food |
| CN103719938A (en) * | 2013-12-24 | 2014-04-16 | 张文艳 | Making method of compressed fish slices capable of keeping muscle fiber |
-
1991
- 1991-11-18 CN CN91107924A patent/CN1072326A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791132B (en) * | 2005-01-07 | 2012-01-04 | 日本烟草产业株式会社 | Flavor-enriched dried fish |
| CN101836745A (en) * | 2010-06-07 | 2010-09-22 | 鞍山嘉鲜农业发展有限公司 | Instant leisure grilled snakehead fish fillet and preparation method thereof |
| CN101836745B (en) * | 2010-06-07 | 2012-05-09 | 鞍山嘉鲜农业发展有限公司 | Instant leisure type grilled snakehead fillet and preparation method thereof |
| CN102302199A (en) * | 2011-04-28 | 2012-01-04 | 大连百家食品有限公司 | Dealfish food and preparation method thereof |
| CN103535775A (en) * | 2013-10-24 | 2014-01-29 | 湖北省农业科学院农产品加工与核农技术研究所 | Processing method for preserved fish |
| CN103689670A (en) * | 2013-12-11 | 2014-04-02 | 荣成冠辰水产有限公司 | Method for preparing grilled cod fillet food |
| CN103719938A (en) * | 2013-12-24 | 2014-04-16 | 张文艳 | Making method of compressed fish slices capable of keeping muscle fiber |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| IE822137L (en) | Quick cooking rice and vegetables | |
| US4571341A (en) | Process for continuous rice cooking by steaming and apparatus therefor | |
| TW223639B (en) | ||
| DE3474403D1 (en) | Process for making shredded potato products | |
| MY100468A (en) | Preparation of vegetable pastas | |
| CN101326991A (en) | Clam solid seafood seasoning and production method | |
| CN1072326A (en) | Method with pollock offal processing seasoned | |
| HU9501034D0 (en) | Papidly rehydratable foodstuff for adding to instant soup or the like | |
| MX9704493A (en) | Wholegrain food products | |
| ATE269002T1 (en) | METHOD FOR PRODUCING SOURCED, MOIST, STORAGE-Stable FILLED PASTA | |
| CN1087477A (en) | A kind of instant porridge and manufacture production method | |
| SG75078A1 (en) | Noodle preparation | |
| US3523025A (en) | Rice processing | |
| CN1055467A (en) | Produce the method for fast food rice with food additives | |
| CN107965996A (en) | A kind of dehydrated vegetables high-efficiency energy-saving drying machine | |
| CN106579489A (en) | Konjak drying equipment and process thereof | |
| JP3079362B2 (en) | Feed for pets containing konjac powder | |
| JPS5588685A (en) | Health drink composition | |
| CN215346859U (en) | Deep processing cooking machine for marine products | |
| JPS60139214A (en) | Continuous steam rice cooking method | |
| CN1269159A (en) | Instant rice powder noodles | |
| JPS58187153A (en) | Processing of frozen cooked rice | |
| JPS62190058A (en) | Production of formed hydrophobic konjak (devil's-tongue) gel and formed hydrophobic gelatinous material | |
| JPS6140378B2 (en) | ||
| CN1176755A (en) | Seafood thick chilli sauce and process for proparing same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |