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Loach preprocessing method

A technology for loach and live loach, applied in the application, food preparation, food science and other directions, can solve the problems of surface skin damage, unfavorable processing, low processing efficiency, etc., to achieve the effect of preserving freshness and improving work efficiency

Inactive Publication Date: 2012-09-19
HUAIHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this pretreatment method can better maintain the shape of the loach, it cannot ensure that the dirt in the loach is completely removed. At the same time, the loach struggles after being heated, the surface skin is damaged, and the body is distorted, which is not conducive to further processing.
The second is to use scissors and other tools to directly remove the head and internal organs of the live loach. This method is very slippery due to the mucus attached to the body surface of the loach, and it is difficult to remove the knife after struggling hard, so the processing efficiency is very low. No matter how hard the method is, it cannot meet the needs of mass production and cause trauma to the loach, affecting the appearance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1, a kind of pretreatment method of loach processing, its steps are as follows:

[0014] (1) Freezing: Drain the water on the surface of the live loach, put it into a container, and freeze it at -50°C for 1 hour;

[0015] (2) Thawing: Thaw the frozen loach immediately, and the thawing time should not exceed 3 hours, and separate the loach into individual strips;

[0016] (3) Remove the head and viscera: Use a knife to cut open the meat and bone at the part connecting the head and body of the loach, without cutting off the intestines, then remove the head and intestines together for later use.

Embodiment 2

[0017] Embodiment 2, a kind of pretreatment method of loach processing, its steps are as follows:

[0018] (1) Freezing: Drain the water on the surface of the live loach, put it into a container, and freeze it at -5°C for 24 hours;

[0019] (2) Thawing: Thaw the frozen loach immediately, and the thawing time should not exceed 3 hours, and separate the loach into individual strips;

[0020] (3) Remove the head and viscera: Use a knife to cut open the meat and bone at the part connecting the head and body of the loach, without cutting off the intestines, then remove the head and intestines together for later use.

Embodiment 3

[0021] Embodiment 3, a kind of pretreatment method of loach processing, its steps are as follows:

[0022] (1) Freezing: Drain the water on the surface of the live loach, put it into a container, and freeze it at -30°C for 1 hour; freeze the frozen loach at -50°C for later use;

[0023] (2) Thawing: thaw the frozen loach, the thawing time should not exceed 3 hours, and separate the loach into individual strips;

[0024] (3) Remove the head and viscera: Use a knife to cut open the meat and bone at the part connecting the head and body of the loach, without cutting off the intestines, then remove the head and intestines together for later use.

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PUM

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Abstract

The invention discloses a loach preprocessing method. The loach preprocessing technology comprises the following steps: draining water on the surface of a live loach, putting the loach into a container, and freezing for 1-24 hours in an environment of -50 to -5 DEG C; thawing the loach instantly, or refrigerating the frozen loach in an environment of -50 to -5 DEG C for use; thawing the frozen orrefrigerated loach for not more than 3 hours, and separating the loach into single strips; and removing the head and inner organs of the loach for use. According to the loach preprocessing method, through low-temperature freezing, the loach does not struggle any longer and the head and the inner organs are easy to remove, so that the working efficiency is significantly improved and the appearanceof the loach is not broken; meanwhile, the best freezing condition is selected, so that the head and the inner organs can be rapidly removed, the freshness of the loach is kept, and the flavor and the mouth feel of a product in the subsequent processing is not affected; and the processed loach can be prepared into an instant loach product and can also be prepared into loach powder.

Description

technical field [0001] A pretreatment method for food processing, in particular a pretreatment method for loach processing. Background technique [0002] Loach (Misgurnus anguillicaudatus) is a small economic fish widely distributed in my country. It belongs to Cypriniformes Loach family. Its meat is tender and delicious, and it is a nutritional treasure with high protein and low fat. Traditional Chinese medicine also believes that loach meat or the whole body can be used as medicine, which has medicinal effects such as nourishing yin and clearing heat, nourishing the spleen and replenishing qi, dispelling dampness, and rejuvenating yang. Therefore, loach is more and more popular among consumers, and the processing industry is gradually rising. Loach likes to drill into the mud, which has an obvious earthy smell. Gills, intestines and other parts are places where bacteria, fishy substances and other pollutants are easy to accumulate. At the same time, loach is small in siz...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 刘云鹤周鸣谦姚东瑞
Owner HUAIHAI INST OF TECH
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