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Method for processing vinasse fish

A processing method and technology of bad fish, which are applied in the direction of meat/fish preservation, heating and preservation of meat/fish, preservation of meat/fish with acid, etc. It is difficult to remove the fishy smell and other problems, and achieve the effect of removing the fishy smell and strong wine aroma

Inactive Publication Date: 2008-01-02
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current processing method of bad fish includes cleaning fresh fish, removing fish debris, cutting fish pieces, salting fish pieces, drying fish pieces, fermentation, bad fish packaging and sterilization steps; wherein the fermentation step is: first put rice into a container , then add the wine medicine to the rice, stir evenly, seal the container, let the rice ferment, and then bury the dried fish pieces in the fermented rice, and seal the fermentation. The fermentation time is generally not less than one week, and the bad fish is obtained. The bad fish is yellowish and has a light bouquet, but the meat quality of the bad fish obtained by the existing processing method is moldy and loose without fiber feeling, sour taste and wine fragrance is not strong in the fish pieces, and the fishy smell of freshwater fish is also relatively strong; Difficult to remove

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for processing bad fish. Clean a purchased live barracuda in running water, remove impurities from the barracuda after cleaning, including removing scales, viscera, fish head, black film and blood, etc., and then Rinse the fish body in running water for 20 minutes, turn the fish body up and down during rinsing, and then cut the fish body into 2.5-3 cm long and 1-1.5 cm wide fish pieces. The total weight of the obtained fish pieces is 190 grams , add 25 grams of salt to the fish pieces, mix the salt and the fish pieces well, then place them in a cool place for 24 hours, then air-dry the fish pieces until the water content of the fish pieces is 34% to 36%, and obtain 107 grams of dried fish. Then ferment the dried fish pieces. The fermentation steps are as follows: first take 125 grams from the spare glutinous rice and put it in a container, add 1.8 grams of wine medicine to the rice, stir evenly, and then bury the dried fish pieces in the rice , add an appropria...

Embodiment 2

[0017] It is basically the same as Example 1, except that grass carp is used instead of barracuda as processing raw material, and the mucus on the surface of grass carp should be fully washed away during cleaning to prevent bacterial growth and affect the quality of bad fish. The obtained bad carp finished product The fishy smell of grass carp has been removed.

Embodiment 3

[0019] It is basically the same as Example 1, except that mackerel is used instead of barracuda as processing raw material.

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PUM

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Abstract

The invention discloses a method for processing fish pickled with grains, which comprises following steps: cleaning fresh fish pickled with grains, eliminating fish organs, cutting into blocks, salting fish blocks, drying, fermenting, vacuum packing and disinfecting. The fermentation comprises following steps: loading rice into container, adding Chinese yeast into rice with its weight being 1-2% of that of rice, stirring evenly, putting dried fish block with its weight being 60-100% of that of rice into container and embedding them in rice, sealing container, fermenting for 45-55 hours at 26-30 Deg. C, anaerobic fermenting for 45-55 hours at 26-30 Deg. C, and getting fish pickled with grains. The fish block and rice are used as nitrogen and carbon source for fermentation, the fish block absorbs the vinous flavor and the substance in fish is volatilized out after fermentation and anaerobic fermentation process, and the fish smell is removed off at the same time.

Description

technical field [0001] The invention relates to the processing technology of aquatic products, in particular to a processing method of bad fish. Background technique [0002] Bad fish is a traditional fish product in my country. It has a unique flavor and is deeply loved by ordinary people. In the past, bad fish was mainly processed at home. Later, with the development of the catering industry, commercial processing of bad fish began. The current processing method of bad fish includes cleaning fresh fish, removing fish debris, cutting fish pieces, salting fish pieces, drying fish pieces, fermentation, bad fish packaging and sterilization steps; wherein the fermentation step is: first put rice into a container , then add the wine medicine to the rice, stir evenly, seal the container, let the rice ferment, and then bury the dried fish pieces in the fermented rice, and seal the fermentation. The fermentation time is generally not less than one week, and the bad fish is obtaine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23B4/12A23B4/023A23B4/005A23L17/10
Inventor 黄晓春裘迪红
Owner NINGBO UNIV
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