Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Process for making multi-flavored hand-shredded sliced grass carps

A production process and a technology for grass carp fillets, applied in the field of food processing, can solve the problems of backward processing technology and level, restricting the development of freshwater fishery, and late start.

Inactive Publication Date: 2012-07-18
宋淼泉
View PDF6 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, my country's freshwater fish processing industry started late, and its processing technology and level are relatively backward, so that my country's freshwater fish processed products only account for about 3% of the total output, which seriously restricts the development of freshwater fishery

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Multi-flavored shredded grass carp fillet production process. Fresh grass carp weighing 1-2kg is used as raw material. After being killed, the scales and heads are removed and the internal organs are removed. They are cleaned repeatedly with clean water, and the baume degree is controlled at 12. In salt water with high temperature, the pickling room should be kept at room temperature below 20℃ for low-temperature pickling, and the pickling time should be controlled at 60h. Rinse after pickling at low temperature, first clean, and then rinse with running water. The rinsing time is 2h, and the ratio of fish to water is 1:4. After rinsing, hang it with a hook and put it in the air-drying room for low-temperature air-drying. Fans are installed on the left and right walls of the air-drying room. The temperature of the air-drying room should be controlled at 22°C. The fans on the left and right sides turn on for ventilation every 15 minutes, after every 10h. Manually flip the ...

Embodiment 2

[0032] Multi-flavor shredded grass carp fillet production process. Fresh grass carp weighing 1-2kg is used as raw material. After being cut and killed, the head is removed and the internal organs are removed. It is repeatedly cleaned with clean water. The acceptance is passed and the Baume degree is controlled at 13 degrees. In the brine, the pickling room is kept at room temperature below 20℃ for low-temperature pickling, and the pickling time is controlled at 56h. Rinse after pickling at low temperature, first clean, and then rinse with running water. The rinsing time is 4h and the ratio of fish to water is 1:4. After rinsing, hang it with a hook and put it in the air-drying room for low-temperature air-drying. Fans are installed on the left and right walls of the air-drying room. The temperature of the air-drying room should be controlled at 25℃. The fans on the left and right sides are turned on for ventilation every 15 minutes, after every 11h. Manually flip the hook direc...

Embodiment 3

[0036] Multi-flavor shredded grass carp fillet production process. Fresh grass carp weighing 1-2kg is used as raw material. After being killed, the head is removed and the internal organs are removed. It is repeatedly cleaned with clean water. The acceptance is passed and the Baume degree is controlled at 15 degrees. In the brine, the pickling room is kept at room temperature below 20℃ for low-temperature pickling, and the pickling time is controlled at 50h. Rinse after pickling at low temperature, first clean, and then rinse with running water. The rinsing time is 6h, and the ratio of fish to water is 1:4. After rinsing, hang it with a hook and put it in the air-drying room for low-temperature air drying. Fans are installed on the left and right walls of the air-drying room. The temperature of the air-drying room should be controlled at 28°C. The fans on the left and right sides turn on for ventilation every 15 minutes, after every 12h. Manually flip the hook direction of the ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention mainly discloses a process for making multi-flavored hand-shredded sliced grass carps. The process comprises the following steps of: preparing raw material fish, slitting the fish, cleaning, pickling at low temperature, rinsing, air-drying at low temperature, chopping, rinsing for the second time, air-drying at low temperature for the second time, seasoning, bagging and performing vacuum sealing, sterilizing under high pressure, inspecting, boxing, and warehousing a finished product. The process is simple and convenient to operate, and the made product belongs to healthy food which is low-fat and low-salt, and has high oxidation resistance and rich taste.

Description

Technical field [0001] The invention relates to the technical field of food processing, and is particularly related to the production process of multi-flavor shredded grass carp flakes. Background technique [0002] Balanced nutrition is an important condition for human health and longevity. Aquatic products are high-protein, low-fat foods rich in various amino acids. The DHA and EPA contained in fish have a positive effect on improving cardiovascular diseases and delaying aging. Therefore, Aquatic products are recommended by the World Food and Agriculture Organization as the healthy food of the 21st century. [0003] Grass carp is one of the four major domestic fishes in my country. It is a herbivorous carp. The fish has rich nutrition, high protein, low fat, fine meat, short fiber, and is easily broken. Grass carp is the best choice of raw material for the present invention. [0004] my country has a vast water area with an area of ​​4.727 million square kilometers and a freshwate...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/326A23L17/10
Inventor 宋淼泉
Owner 宋淼泉
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com