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Ice-temperature refreshing method of sciaenops ocellatus

A technology of American red fish, fresh-keeping method, applied in the direction of preserving meat/fish with chemicals, preserving meat/fish by freezing/cooling, etc., to extend the fresh-keeping period, the effect is remarkable, and the effect of maintaining nutrition and flavor

Active Publication Date: 2013-03-13
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, American redfish is mainly sold fresh and live, and a small amount is made into sashimi for export, and the processing has hardly formed industrialization. With the continuous increase in the production of American redfish, the preservation and processing of American redfish urgently need to be solved. Therefore, how to effectively extend the fresh-keeping period of American redfish through fresh-keeping technology has become an important issue in the fresh-keeping and processing of American redfish fillets.

Method used

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  • Ice-temperature refreshing method of sciaenops ocellatus

Examples

Experimental program
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Effect test

Embodiment 1

[0018] (1) Slaughter, remove the head, tail, skin and internal organs of the fresh American red fish, remove the inner peritoneum of the fish maw, wash the fish and cut the fish into fish fillets with a thickness of 0.7-1.5 cm, and use sterile rinse with water;

[0019] (2) Dry pickling 40kg of the processed fish fillets with 0.8kg salt and 0.4kg garlic powder, and wash with sterile water after pickling for 10 minutes;

[0020] (3) Soak the pickled fish fillets in 50kg of preservative containing Chinese herbal medicine for 15 minutes. The preservative containing Chinese herbal medicine is composed of licorice extract, ebony extract, Sophora flavescens extract, and pomegranate peel extract. , Ginger powder extract, onion extract and water, wherein the licorice extract in the preservative is 6% by mass, the ebony extract in the preservative is 7% by mass, Sophora flavescens extract is in the preservative The mass fraction of the preservative is 4%, the mass fraction of the pome...

Embodiment 2

[0030] (1) Slaughter, remove the head, tail, skin and internal organs of the fresh American red fish, remove the inner peritoneum of the fish maw, wash the fish and cut the fish into fish fillets with a thickness of 0.7-1.5 cm, and use sterile rinse with water;

[0031] (2) Dry pickling 40kg of the processed fish fillets with 0.8kg salt and 0.4kg garlic powder, and wash with sterile water after pickling for 8 minutes;

[0032] (3) Soak the pickled fish fillets in 50kg of preservative containing Chinese herbal medicine for 10 minutes. The preservative containing Chinese herbal medicine is composed of licorice extract, ebony extract, Sophora flavescens extract and pomegranate peel extract. , Ginger powder extract, onion extract and water, wherein the licorice extract in the preservative is 8% by mass, the ebony extract in the preservative is 8% by mass, Sophora flavescens extract is in the preservative The mass fraction of the preservative is 3%, the mass fraction of the pomegr...

Embodiment 3

[0036] (1) Slaughter, remove the head, tail, skin and internal organs of the fresh American red fish, remove the inner peritoneum of the fish maw, wash the fish and cut the fish into fish fillets with a thickness of 0.7-1.5 cm, and use sterile rinse with water;

[0037] (2) Dry pickling 40kg of the processed fish fillets with 0.8kg salt and 0.4kg garlic powder, and wash with sterile water after pickling for 12min;

[0038] (3) Soak the pickled fish fillets in 50kg of preservative containing Chinese herbal medicine for 13 minutes. The preservative containing Chinese herbal medicine is composed of licorice extract, ebony extract, Sophora flavescens extract and pomegranate peel extract. , Ginger powder extract, onion extract and water composition, wherein the licorice extract in the preservative is 7% by mass, the ebony extract in the preservative is 7% by mass, Sophora flavescens extract is in the preservative The mass fraction of the preservative is 3.5%, the mass fraction of ...

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Abstract

The invention discloses an ice-temperature refreshing method of sciaenops ocellatus. The ice-temperature refreshing method comprises the following steps in sequence of: slaughtering, cleaning, cutting into slices, salting in a dry manner, dipping in preservative, and storing at ice temperature, wherein the preservative is prepared from liquorice extracting liquid, dark plum fruit extracting liquid, radix sophorae flavescentis extracting liquid, pericarpium granati extracting liquid, genger powder extracting liquid, onion extracting liquid and water; the ginger powder and the onion extracting liquid have the effects of deodorizing and inhibiting bacteria; the liquorice extracting liquid and the dark plum fruit extracting liquid have the effects on inhibiting the growth of microorganism in the sliced fish, so that the nutrition and the flavor of the sliced fish can be effectively remained; the pericarpium granati extracting liquid has the effect on solidifying the protein; and the radix sophorae flavescentis has the effects of sterilizing and disinfecting. According to the method, the steps of deodorizing and storing to refresh are synchronously carried out, the effect is remarkable, and the refreshing period of the sashimi can be effectively prolonged.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping and processing of aquatic products, and in particular relates to an ice-temperature fresh-keeping method for American redfish. Background technique [0002] The American redfish (Sciaenops ocellatus) is scientifically known as Sciaenops ocellatus, also known as red (drum) fish, spot-tailed perch, sea perch, etc. American redfish has strong salt tolerance, fast growth, high survival rate, and low oxygen resistance. It is suitable for high-density farming. It is one of the fish species with the highest farming output in the world and is also an important farmed fish in my country. This fish is rich in nutrition, excellent in meat quality, white in color and sweet in taste, suitable for steaming, smoking, roasting and frying, and is deeply loved by consumers. At present, American redfish is mainly sold fresh and live, and a small amount is made into sashimi for export, and the processing has ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06A23B4/20
Inventor 徐梅英罗红宇梁世昌
Owner ZHEJIANG OCEAN UNIV
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