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A kind of preparation technology of yellow river carp frozen product

A Yellow River carp and preparation technology, which is applied in the direction of freezing/cooling to preserve meat/fish, etc., can solve the problems of the shortage of Yellow River carp and the development of frozen fish of Yellow River carp that has not been reported, and achieve high added value and facilitate cold storage and transportation , good fresh-keeping effect

Inactive Publication Date: 2014-10-22
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are very few studies on the processing of Yellow River carp, and there is no report on the development of frozen fish from Yellow River carp

Method used

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  • A kind of preparation technology of yellow river carp frozen product
  • A kind of preparation technology of yellow river carp frozen product
  • A kind of preparation technology of yellow river carp frozen product

Examples

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preparation example Construction

[0030] A preparation method for frozen products of Yellow River carp, comprising the following steps:

[0031] 1) Selection of raw fish: select fresh Yellow River carp as raw material. The selected Yellow River carp requires complete fish body, bright eyeballs, red gills, tight scale arrangement, elastic muscles, and close connection of flesh and bones;

[0032] 2) Scale removal and viscera removal: Take fresh Yellow River carp, scrape off the scales, cut off the pectoral fin, dorsal fin, pelvic fin and tail fin on the fish body, cut open the abdomen, remove the viscera, wash away the blood stains and black film inside the abdomen;

[0033] 3) Deodorization: first soak the pretreated Yellow River carp with 2% tea polyphenols or 6% black tea for 10-15 minutes, and then use 5%-6% salt to soak again 10-15 min deodorization treatment;

[0034] 4) Rinse: Soak the Yellow River carp prepared in step (3) with a mixed solution of sodium bicarbonate and sodium hypochlorite, and then ri...

Embodiment 1

[0047] A preparation method for frozen products of Yellow River carp, comprising the following steps:

[0048] 1) Selection of raw fish: select fresh Yellow River carp as raw material. The selected Yellow River carp requires complete fish body, bright eyeballs, red gills, tight scale arrangement, elastic muscles, and close connection of flesh and bones;

[0049] 2) Scale removal and viscera removal: Take fresh Yellow River carp, scrape off the scales, cut off the pectoral fin, dorsal fin, pelvic fin and tail fin on the fish body, cut open the abdomen, remove the viscera, wash away the blood stains and black film inside the abdomen;

[0050] 3) Deodorization: first soak the pretreated Yellow River carp with 2% tea polyphenols for 15 minutes, then soak in 5% salt for 15 minutes;

[0051] 4) Rinse: Soak the Yellow River carp prepared in step (3) with a mixed solution of sodium bicarbonate and sodium hypochlorite, and then rinse three times. During rinsing, control the temperature...

Embodiment 2

[0075] A preparation method for frozen products of Yellow River carp, comprising the following steps:

[0076] 1) Selection of raw fish: select fresh Yellow River carp as raw material. The selected Yellow River carp requires complete fish body, bright eyeballs, red gills, tight scale arrangement, elastic muscles, and close connection of flesh and bones;

[0077] 2) Scale removal and viscera removal: Take fresh Yellow River carp, scrape off the scales, cut off the pectoral fin, dorsal fin, pelvic fin and tail fin on the fish body, cut open the abdomen, remove the viscera, and wash away the blood stains and black film inside the abdomen;

[0078] 3) Deodorization: first soak the pretreated Yellow River carp with 6% black tea for 10 minutes, and then soak in 5% salt for 10 minutes;

[0079] 4) Rinse: Soak the Yellow River carp prepared in step (3) with a mixed solution of sodium bicarbonate and sodium hypochlorite, and then rinse three times. During rinsing, control the temperatu...

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Abstract

The invention relates to a preparation process of a cyprinus carpio frozen product. The preparation process comprises the following specific steps of: selecting material fish, pretreating, removing fishy smell, rinsing, dehydrating, mixing an antifreezing agent, quickly freezing, freezing for storage, carrying out vacuum packaging and freezing fish products. By using the method, the additional value of the cyprinus carpio is improved, the problem of short shelf life of the cyprinus carpio is solved, the protein freezing degeneration of the cyprinus carpio can be relieved through early pretreatment of the cyprinus carpio and smearing of an anti-freezing agent in combination with the later-stage rapid freezing technology and low-temperature storage technology, the quality of the cyprinus carpio is remarkably maintained, the commodity value is improved, the market competitiveness of the cyprinus carpio is increased, and the processing development of freshwater fish in China is promoted.

Description

technical field [0001] The invention relates to the technical field of frozen food processing, in particular to a frozen Yellow River carp product and a preparation process thereof. Background technique [0002] my country is a big fishery country in the world, with vast sea and inland waters, abundant aquatic resources and a wide variety of aquatic products, including fish in ocean and inland waters, shrimp and crabs in crustaceans, cephalopods and shellfish, and algae. Aquatic product is a high-protein, low-fat, low-calorie healthy food. It is an indispensable and important component of a reasonable dietary structure. It has become an important source of animal protein intake for people. Fish, shrimp, crab and other aquatic products are delicious. , unique flavor, often known as "hexian" and "seafood", and is favored by consumers. However, because of its high water and protein content, the freshness is easy to decrease after death, and the spoilage is rapid, so it must be...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/09
Inventor 刘丽莉康怀彬杨协力任广跃陈俊亮刘影
Owner HENAN UNIV OF SCI & TECH
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