CN104543912A - Katsuwonus pelamis milt and preparation method thereof - Google Patents
Katsuwonus pelamis milt and preparation method thereof Download PDFInfo
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- CN104543912A CN104543912A CN201410823814.5A CN201410823814A CN104543912A CN 104543912 A CN104543912 A CN 104543912A CN 201410823814 A CN201410823814 A CN 201410823814A CN 104543912 A CN104543912 A CN 104543912A
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- stripped tuna
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Abstract
The invention discloses katsuwonus pelamis milt. The katsuwonus pelamis milt is prepared from the following components in percentage by weight: 24% of katsuwonus pelamis fish meal, 26% of salt, 7% of vegetable hydrated protein, 13% of plant starch, 8% of katsuwonus pelamis fish soluble, 10% of kelp juice, 9% of mushroom juice, and 3% of ginger powder, and the total weight percentage of the components is 100%. The preparation method of the katsuwonus pelamis milt comprises the concrete steps: (1) preprocessing raw materials, (2) sterilizing the preprocessed raw materials, (3) cutting the sterilized raw materials, (4) mixing the cut raw materials, (5) pelletizing the mixed raw materials, (6) drying the pelletized raw materials, (7) screening the dried raw materials, and (8) packing the screened raw materials. The katsuwonus pelamis milt adopts natural katsuwonus pelamis as the main raw material, so that the katsuwonus pelamis milt tastes delicious, and does not contain hormones; the katsuwonus pelamis milt is a compound seasoning, has the mellow and fresh flavor of fish and pleasant compound fresh flavor, and can replace aginomoto and chicken powder, so that the cooking time can be shortened, and the katsuwonus pelamis milt is a nutritious healthy seasoning.
Description
Technical field
The invention belongs to flavouring technical field, be specifically related to a kind of stripped tuna milt and preparation method thereof.
Background technology
The monosodium glutamate sold in the market is mostly the monosodium glutamate of chemical synthesis, long term consumer uses, particularly cook use dosage comparatively conference health is impacted, even there is unsafe factor too in the comparatively popular chickens' extract in market, the primary raw material of chickens' extract is chicken, and chicken is mostly artificial house, containing hormone in feed, the burst of this external cause bird flu, more make some consumption all talk fowl look to become, due to the dangerous and limitation of existing flavouring chemical composition, any famous hotel or star hotel cook are difficult to cook safety, nutrition, there is the dish of health care.Modern science proves that fish food is part important in human health recipe, fish food contributes to the incidence of disease reducing heart coronary artery and some cancer, about the research of Greenland Eskimos's health, the incidence of disease of above-mentioned disease is really lower.Except the result of study of Greenland Eskimos's health, other research also shows that a large amount of edible fishes food is with health role to angiocardiopathy, one of substantive characteristics of Chinese cooking is that dietotherapy overweights medication, the disease that the present Chinese death rate is the highest is cardiovascular disease, and the average life span of Japanese national is the highest, the male sex reached for 77 one full year of life, and women reached for 83 one full year of life, prove with the result of the artificial research object of Japan, longevity and a large amount of ichthyophagy of Japanese national have very large relation.Stripped tuna is water warm upper strata straddling fish stocks, and the intersection of many clusters in radiation area changes in temperature water body and the sea area of water quality clarification, haunt top layer to the 260 meter depth of water daytime, night floats.Have very high nutritive value, its nutritional labeling comprises the various nutrient elements such as protein, lipid, carbohydrate, calcium, phosphorus, iron, sodium, potassium, magnesium, zinc, copper, VitAVitE, vitamin D, cholesterol.
Summary of the invention
In order to overcome the problems referred to above that prior art field exists, the object of the invention is to, provide a kind of stripped tuna milt and preparation method thereof, adopt natural stripped tuna to be main material, it is delicious flavour not only, or one has nutrition and wholesome flavouring.
A kind of stripped tuna milt provided by the invention, it is made up of stripped tuna fish meal, salt, plant protein hydrolysate, plant amylum, stripped tuna juice, kelp juice, mushroom juice, ginger powder, their composition percentage by weight is: stripped tuna fish meal 24%, salt 26%, plant protein hydrolysate 7%, plant amylum 13%, stripped tuna juice 8%, kelp juice 10%, mushroom juice 9%, ginger powder 3%, and their percentage by weight sum is 100%.
The preparation method of stripped tuna milt, it comprises following concrete steps:
(1) pretreatment of raw material: select stripped tuna that is fresh or that store in the freezer of 5 degree Celsius, removes fish head, fish tail, fin and internal organ, and cleans;
(2) sterilization: put into drying box inner drying carry out sterilization in cannery retort after 10 hours;
(3) cut: use cutter to cut dried stripped tuna, after cutting, segmented by 200-300 object screen cloth, make skipjack meal;
(4) batch mixing: by weight be the stripped tuna fish meal of 24%, 26% salt, the plant protein hydrolysate of 7%, plant amylum, the stripped tuna juice of 8%, kelp juice, the mushroom juice of 9%, the ginger powder of 3% of 10% of 13% put into mixer and carry out being uniformly mixed formation compound;
(5) granulation: compound is put into comminutor and carry out granulation, form granular compound;
(6) dry: dry 3 hours of the drying box granular compound being put into 65-75 degree;
(7) sieve: dried granular compound is sieved respectively through 100 orders, 200 orders, 300 object screen clothes;
(8) pack: the particle sieved is packed respectively by order number.
In described step (2), the temperature of drying box is 70-80 degree.
Described step (3) cutter uses the blade that thickness is 0.03mm ~ 0.05mm to cut.
A kind of stripped tuna milt provided by the invention and preparation method thereof, its beneficial effect is, this stripped tuna milt adopts natural stripped tuna to be main material, its delicious flavour, not containing hormone, is purpose compound flavour enhancer, containing alcohol with sweet and sour flavor, fresh alcohol and pleasant compound delicate flavour, alternative monosodium glutamate and chickens' extract, also can shorten cooking time, is that one has nutrition and wholesome flavouring.
Accompanying drawing explanation
Fig. 1 is the work flow schematic diagram of the embodiment of the present invention.
Detailed description of the invention
With reference to the accompanying drawings, in conjunction with the embodiments, to a kind of stripped tuna milt provided by the invention and preparation method thereof, be described in detail.
Embodiment
With reference to Fig. 1, a kind of stripped tuna milt of the present embodiment, it is made up of stripped tuna fish meal, salt, plant protein hydrolysate, plant amylum, stripped tuna juice, kelp juice, mushroom juice, ginger powder, their composition percentage by weight is: stripped tuna fish meal 24%, salt 26%, plant protein hydrolysate 7%, plant amylum 13%, stripped tuna juice 8%, kelp juice 10%, mushroom juice 9%, ginger powder 3%, and their percentage by weight sum is 100%.
The preparation method of stripped tuna milt, it comprises following concrete steps:
(1) pretreatment of raw material: select stripped tuna that is fresh or that store in the freezer of 5 degree Celsius, removes fish head, fish tail, fin and internal organ, and cleans;
(2) sterilization: put into drying box inner drying carry out sterilization in cannery retort after 10 hours;
(3) cut: use cutter to cut dried stripped tuna, after cutting, segmented by 200-300 object screen cloth, make skipjack meal;
(4) batch mixing: by weight be the stripped tuna fish meal of 24%, 26% salt, the plant protein hydrolysate of 7%, plant amylum, the stripped tuna juice of 8%, kelp juice, the mushroom juice of 9%, the ginger powder of 3% of 10% of 13% put into mixer and carry out being uniformly mixed formation compound;
(5) granulation: compound is put into comminutor and carry out granulation, form granular compound;
(6) dry: dry 3 hours of the drying box granular compound being put into 65-75 degree;
(7) sieve: dried granular compound is sieved respectively through 100 orders, 200 orders, 300 object screen clothes;
(8) pack: the particle sieved is packed respectively by order number.
Claims (4)
1. a stripped tuna milt, it is characterized in that: it is made up of stripped tuna fish meal, salt, plant protein hydrolysate, plant amylum, stripped tuna juice, kelp juice, mushroom juice, ginger powder, their composition percentage by weight is: stripped tuna fish meal 24%, salt 26%, plant protein hydrolysate 7%, plant amylum 13%, stripped tuna juice 8%, kelp juice 10%, mushroom juice 9%, ginger powder 3%, and their percentage by weight sum is 100%.
2. the preparation method of stripped tuna milt according to claim 1, is characterized in that: it comprises following concrete steps:
(1) pretreatment of raw material: select stripped tuna that is fresh or that store in the freezer of 5 degree Celsius, removes fish head, fish tail, fin and internal organ, and cleans;
(2) sterilization: put into drying box inner drying carry out sterilization in cannery retort after 10 hours;
(3) cut: use cutter to cut dried stripped tuna, after cutting, segmented by 200-300 object screen cloth, make skipjack meal;
(4) batch mixing: by weight be the stripped tuna fish meal of 24%, 26% salt, the plant protein hydrolysate of 7%, plant amylum, the stripped tuna juice of 8%, kelp juice, the mushroom juice of 9%, the ginger powder of 3% of 10% of 13% put into mixer and carry out being uniformly mixed formation compound;
(5) granulation: compound is put into comminutor and carry out granulation, form granular compound;
(6) dry: dry 3 hours of the drying box granular compound being put into 65-75 degree;
(7) sieve: dried granular compound is sieved respectively through 100 orders, 200 orders, 300 object screen clothes;
(8) pack: the particle sieved is packed respectively by order number.
3. the preparation method of stripped tuna milt according to claim 2, is characterized in that: in described step (2), the temperature of drying box is 70-80 degree.
4. the preparation method of stripped tuna milt according to claim 2, is characterized in that: described step (3) cutter uses the blade that thickness is 0.03mm ~ 0.05mm to cut.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410823814.5A CN104543912A (en) | 2014-12-26 | 2014-12-26 | Katsuwonus pelamis milt and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410823814.5A CN104543912A (en) | 2014-12-26 | 2014-12-26 | Katsuwonus pelamis milt and preparation method thereof |
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| CN104543912A true CN104543912A (en) | 2015-04-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410823814.5A Pending CN104543912A (en) | 2014-12-26 | 2014-12-26 | Katsuwonus pelamis milt and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783112A (en) * | 2015-05-12 | 2015-07-22 | 天津春发生物科技集团有限公司 | Pure natural flavoring agent and preparation method thereof |
| CN105231152A (en) * | 2015-10-29 | 2016-01-13 | 大连雅特盐业有限公司 | Seaweed flavor enhancer and making method thereof |
| CN106036767A (en) * | 2016-05-27 | 2016-10-26 | 宁波知鹏生物科技有限公司 | Processing technology of katsuwonus pelamis essences |
| CN106722695A (en) * | 2016-11-25 | 2017-05-31 | 大连雅特盐业有限公司 | Marine alga flavoring and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101152002A (en) * | 2006-09-26 | 2008-04-02 | 徐泽民 | Salmon extract and method of processing the same |
| CN104223116A (en) * | 2014-07-23 | 2014-12-24 | 广州晶晶生物科技有限公司 | Natural nano amino acid composition and preparation method and application thereof |
-
2014
- 2014-12-26 CN CN201410823814.5A patent/CN104543912A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101152002A (en) * | 2006-09-26 | 2008-04-02 | 徐泽民 | Salmon extract and method of processing the same |
| CN104223116A (en) * | 2014-07-23 | 2014-12-24 | 广州晶晶生物科技有限公司 | Natural nano amino acid composition and preparation method and application thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783112A (en) * | 2015-05-12 | 2015-07-22 | 天津春发生物科技集团有限公司 | Pure natural flavoring agent and preparation method thereof |
| CN105231152A (en) * | 2015-10-29 | 2016-01-13 | 大连雅特盐业有限公司 | Seaweed flavor enhancer and making method thereof |
| CN106036767A (en) * | 2016-05-27 | 2016-10-26 | 宁波知鹏生物科技有限公司 | Processing technology of katsuwonus pelamis essences |
| CN106722695A (en) * | 2016-11-25 | 2017-05-31 | 大连雅特盐业有限公司 | Marine alga flavoring and preparation method thereof |
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Application publication date: 20150429 |
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