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Manufacturing method for instant tea smoked fish snack

A technology for snack food and tea smoking, which is applied in the field of ready-to-eat tea-smoked fish snack food production, can solve the problems such as loss of original quality of fish meat and long processing time, and achieve the effects of novel taste, unique taste, and safe and convenient consumption.

Inactive Publication Date: 2013-11-13
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the above-mentioned process route of mackerel processing, high temperature and high pressure are required to achieve the sterilization effect, the processing time is long, and the fish meat will lose its original quality under high pressure treatment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] First cut off the head of the fresh fish at the gills, remove the scales and tail fins, cut off the muscles on both sides of the middle vertebra longitudinally, and remove the internal organs of the fish with scissors. Wash the fish meat on both sides of the middle vertebrae 2 to 3 times in clean water at 20-30°C to remove foreign matter and minced meat to ensure the cleanliness and sanitation of the fish meat. After rinsing, spread the fish on a clean stainless steel sieve and drain at 30°C for 10 minutes to remove excess water on the surface of the fish. Cut the drained fish meat horizontally and vertically into strips with a width of 2.5-3.0 cm. Put the sliced ​​fish into a pickling container, add pickling liquid, and marinate for 10 hours. The pickling liquid contains 15% to 25% of salt, 20% to 30% of sugar, 5% to 10% of tea, and 5% to 10% of pepper. 1% to 2% powder, 2% to 3% chili powder, 2% to 5% rice wine, 1% to 2% monosodium glutamate, stir every 2 hours during...

Embodiment 2

[0021] First cut off the head and tail fin of the fresh fish at the gills, cut off the muscles on both sides of the middle vertebra longitudinally, and remove the internal organs of the fish with scissors. It is to wash the fish meat on both sides of the middle vertebrae 2 to 3 times in clean water at 20-30°C, remove foreign objects and minced meat, and ensure the cleanliness and sanitation of the fish meat. After rinsing, spread the fish on a clean stainless steel sieve and drain for 7-10 minutes to remove excess water on the surface of the fish. Cut the drained fish meat horizontally and vertically into strips with a width of 2.5-3.0cm. Put the sliced ​​fish into a pickling container, add pickling liquid, and marinate for 10-12 hours. The pickling liquid contains 15%-25% of salt, 20%-30% of sugar, and 5%-10% of tea leaves. Contains 1%-2% of pepper powder, 2%-3% of chili powder, 2%-5% of rice wine, and 1%-2% of monosodium glutamate. After marinating, remove the tea leaves on...

Embodiment 3

[0023] First cut off the head and tail fin of the fresh fish at the gills, cut off the muscles on both sides of the middle vertebra longitudinally, and remove the internal organs of the fish with scissors. It is to wash the fish meat on both sides of the middle vertebrae 2 to 3 times in clean water at 20-30°C, remove foreign objects and minced meat, and ensure the cleanliness and sanitation of the fish meat. After rinsing, spread the fish on a clean stainless steel sieve and drain for 7-10 minutes to remove excess water on the surface of the fish. Cut the drained fish meat horizontally and vertically into strips with a width of 2.5-3.0cm. Put the sliced ​​fish into a pickling container, add pickling liquid, and marinate for 10-12 hours. The pickling liquid contains 15%-25% of salt, 20%-30% of sugar, and 5%-10% of tea leaves. Contains 1%-2% of pepper powder, 2%-3% of chili powder, 2%-5% of rice wine, and 1%-2% of monosodium glutamate. After marinating, remove the tea leaves on...

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PUM

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Abstract

The invention relates to a manufacturing method for an instant tea smoked fish snack, which belongs to the field of processing of aquatic food. The manufacturing method mainly comprises the following technical units: removal of heads and bones; rinsing; draining; slicing; seasoning and preserving; tea smoking; packaging; etc. The instant tea smoked fish snack manufactured by using the manufacturing method has the advantages of rich tea fragrance, abundant nutrients, convenience in carrying and a long shelf-life.

Description

technical field [0001] The invention belongs to the field of aquatic food processing and relates to a method for making instant tea-smoked fish leisure food. Background technique [0002] Mackerel, also known as mackerel, belongs to the order Perciformes and the scombroid family. In the eastern part of the Atlantic Ocean, it is distributed in the Far East sea area from the Philippines, North Korea, Japan to the former Soviet Union. Commonly known as Qingzhan in the Jiangsu and Zhejiang areas, it is one of the main economic fish in the East and Yellow Seas of my country. Mackerel is rich in nutrition, containing high protein, fat, phosphorus, iron and other essential nutrients for human body. Mackerel is a good edible fish, with firm flesh, few spines and more edible parts. In addition to frozen fresh food, the processing of mackerel is mainly canned. [0003] The disclosed processing of other mackerel mainly contains recreational fish pellets and soft canned food. Fang ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 林慧敏邓尚贵周伟芳徐洁施潞燕朱显泽
Owner ZHEJIANG OCEAN UNIV
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