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Method for processing wild small trash fish

A processing method and technology of small miscellaneous fish, applied in the fields of application, food preparation, food science, etc., can solve the problems of high energy consumption, fragility, and long production cycle, and achieve low oil content, low browning degree, and high production efficiency. short cycle effect

Inactive Publication Date: 2011-04-27
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional processing method of ready-to-eat dried fish is to pre-dehydrate and then bake or fry. The main problems of the existing processing methods are: 1) The pre-dehydration time is long, the production cycle is long, and the energy consumption is high; 2) The browning and shrinking of the product are serious, causing the product to lose its original color, increase its hardness, and reduce its brittleness; 3) Baking or frying at high temperature for a long time leads to serious fat oxidation of the product, a large amount of acrylamide is formed, and the oil content of the fried product is as high as More than 30%, which is not good for health; 4) When heat conduction is used as the heat transfer method, the heat transfer speed is slow, the heating is uneven, and the phenomenon of not being fried through or fried (baked) often occurs
[0007] The mechanical strength of small miscellaneous fish itself is low, and it is fragile and easy to break after drying
In addition, this type of fish contains high lipids, which are prone to fat oxidation and browning during the baking process.
Therefore, the traditional dried fish processing technology is not suitable for the processing of this kind of fish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: Dried golden thread fish making method

[0025] Select small golden thread fish with a body length of 6-10 cm and a weight of 30-80 g. Remove the head, scales, and viscera, wash away the dirt in the body, rinse three times, each time for 5 minutes, and use 0.25% salt water for the last time. And the seasoning (6% sugar, 1.2% monosodium glutamate, 1.8% refined salt, 1.5-2% rice wine, 0.5-1% fresh ginger powder, 0.5-1% green onion powder) prepared in advance according to the weight ratio) and the fish fillet are seasoned and mixed well Finally, put it in an infiltration room below 20°C for 1 hour, and stir it every 20 minutes to make the seasoning fully and evenly penetrate into the fish. Rinse the marinated fish with clean water to remove the mucus on the surface, remove and drain for 20 minutes. The microwave power is 2.0-2.2W / g, the vacuum degree is 85-95Kpa, and the pre-dehydration is 10-15min. After dehydration, the water content of the fish body is 15...

Embodiment 2

[0026] Example 2 : How to make dried scallop

[0027] Choose hairtails with a body length of 5-8 cm and a weight of 20-35 g, remove the head, scales, and viscera, wash away the dirt in the body, rinse three times, each time for 5 minutes, and use 0.25% saline for the last time. And the seasoning (6% sugar, 1.2% monosodium glutamate, 1.8% refined salt, 1.5-2% rice wine, 0.5-1% fresh ginger powder, 0.5-1% green onion powder) prepared in advance according to the weight ratio) and the fish fillet are seasoned and mixed well Finally, put it in an infiltration room below 20°C for 1 hour, and stir it every 20 minutes to make the seasoning fully and evenly penetrate into the fish. Rinse the marinated fish with clean water to remove the mucus on the surface, remove and drain for 20 minutes. The microwave power is 2.0-2.2W / g, the vacuum degree is 85-95Kpa, and the pre-dehydration is 20-25min. After dehydration, the water content of the fish body is 15-18%. Put the pre-dehydrated fish...

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PUM

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Abstract

The invention relates to a method for processing wild small trash fish, which belongs to the technical field of aquatic food processing. The invention has the following steps of: preparing wild small trash fish used as raw materials; cleaning the small trash fish, removing entrails and pickling, pre-dehydrating fish bodies by microwave vacuum drying till moisture content is 15%-18%, and then carrying out vacuum microwave frying to obtain crisp dry fish with moisture content of 6%-7%. The invention adopts two-stage combination treatment technology of microwave vacuum drying and microwave vacuum frying, and solves the difficult problems of crispness and easy breaking in the processing of small trash fish. The processed dried fish has the advantages of low browning level, small puffing, high crispness, low oil content of products, short production period and low energy consumption.

Description

technical field [0001] The invention relates to a processing method for conditioning wild small miscellaneous fish. The invention relates to dried food processing and belongs to the technical field of aquatic food processing. Background technique [0002] With the increase of marine fishing intensity, my country's marine fishery resources are declining year by year, and the output of medium and low-value small miscellaneous fish caught in the ocean is on the rise, accounting for 57% to 59% of marine fishing output, of which about 30% are used for food processing Left and right, it is mainly made into fish meal or directly used as feed, the resources are not fully utilized, and the economic benefits are low. Processing it into ready-to-eat dried fish is one of the effective ways to increase its value. Such products are more popular in Japan, but less in my country. At present, the production method still uses the traditional dried fish processing method. [0003] The tradit...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 张慜王应强陈卫星
Owner JIANGNAN UNIV
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