Method for producing imitation shark fin product by using tilapia mossambica
The invention discloses a method for producing an imitation shark fin product by using tilapia mossambica. The method comprises the following steps of: (1) a step of preprocessing: unfreezing fishtail and fins of the frozen tilapia mossambica, removing impurities and cleaning the fishtail and fins w...
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| creator | JIN QING DUAN ZHENHUA WANG JULAN ZHANG XIONG |
| description | The invention discloses a method for producing an imitation shark fin product by using tilapia mossambica. The method comprises the following steps of: (1) a step of preprocessing: unfreezing fishtail and fins of the frozen tilapia mossambica, removing impurities and cleaning the fishtail and fins with clean water; (2) a step of taking the fins: taking the fins under an alkali condition, cleaning the fins with clean water, wherein technological parameters of taking the fins are that the temperature is between 35 and 55 DEG C, the feed-liquid ratio is 1:15-1:25, and the alkali concentration is 0.1-0.175mol/L; (3) a step of removing the smell of the tilapia mossambica: removing the smell of the tilapia mossambica by utilizing mixed smell removing liquid at the room temperature; (4) a step of softening: softening at the temperature of 35-45 DEG C and cleaning and drying; (5) a step of optimizing: soaking into fish collagen; and (6) a step of drying: naturally airing, drying in the sun or drying by an oven to obt |
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The method comprises the following steps of: (1) a step of preprocessing: unfreezing fishtail and fins of the frozen tilapia mossambica, removing impurities and cleaning the fishtail and fins with clean water; (2) a step of taking the fins: taking the fins under an alkali condition, cleaning the fins with clean water, wherein technological parameters of taking the fins are that the temperature is between 35 and 55 DEG C, the feed-liquid ratio is 1:15-1:25, and the alkali concentration is 0.1-0.175mol/L; (3) a step of removing the smell of the tilapia mossambica: removing the smell of the tilapia mossambica by utilizing mixed smell removing liquid at the room temperature; (4) a step of softening: softening at the temperature of 35-45 DEG C and cleaning and drying; (5) a step of optimizing: soaking into fish collagen; and (6) a step of drying: naturally airing, drying in the sun or drying by an oven to obt</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2014</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20140319&DB=EPODOC&CC=CN&NR=103125983B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20140319&DB=EPODOC&CC=CN&NR=103125983B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JIN QING</creatorcontrib><creatorcontrib>DUAN ZHENHUA</creatorcontrib><creatorcontrib>WANG JULAN</creatorcontrib><creatorcontrib>ZHANG XIONG</creatorcontrib><title>Method for producing imitation shark fin product by using tilapia mossambica</title><description>The invention discloses a method for producing an imitation shark fin product by using tilapia mossambica. 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The method comprises the following steps of: (1) a step of preprocessing: unfreezing fishtail and fins of the frozen tilapia mossambica, removing impurities and cleaning the fishtail and fins with clean water; (2) a step of taking the fins: taking the fins under an alkali condition, cleaning the fins with clean water, wherein technological parameters of taking the fins are that the temperature is between 35 and 55 DEG C, the feed-liquid ratio is 1:15-1:25, and the alkali concentration is 0.1-0.175mol/L; (3) a step of removing the smell of the tilapia mossambica: removing the smell of the tilapia mossambica by utilizing mixed smell removing liquid at the room temperature; (4) a step of softening: softening at the temperature of 35-45 DEG C and cleaning and drying; (5) a step of optimizing: soaking into fish collagen; and (6) a step of drying: naturally airing, drying in the sun or drying by an oven to obt</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Method for producing imitation shark fin product by using tilapia mossambica |
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