A production process of ketchup sturgeon meat can

A production process and technology of sturgeon, applied in the fields of application, food preparation, food science, etc., can solve the problems of single, insufficiently rich and perfect sturgeon meat products, and achieve the goal of enriching product types, improving product structure, and meeting differentiated needs Effect

Active Publication Date: 2014-08-27
衢州鲟龙水产食品科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this invention discloses a processing method of sturgeon meat products, the products of sturgeon meat are still relatively simple and not rich and perfect. It is urgent to develop new sturgeon meat products to enrich product types, improve product structure, and increase product added value , to meet the differentiated needs of the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Raw material processing: Sturgeon (frozen fish) removes the head, tail, and viscera, removes the fins and cartilage, removes congestion, removes part of the belly with excess oil, and cuts the fish into lengths of about 20cm with a chainsaw , Soak in ice water, rinse and thaw.

[0036] (2) Hot steam fumigation: add water to the hot steam boiler and boil in advance, place the fish section obtained in step (1) flat in the steam chamber, and cook with steam for about 2 minutes until the hard scales on the surface of the fish skin become soft and easy to scrape off until.

[0037] (3) Scale scraping and body surface mucus removal: Use a knife to carefully scrape off the mucous membrane and fish scales on the surface of the cooked fish until the surface of the fish feels fine and smooth to the touch, and try to avoid scratching the fish skin.

[0038] (4) Cut into pieces: Determine the size of the cut pieces according to the tank type specifications, and cut the fish se...

Embodiment 2

[0049] (1) Raw material processing: remove the head, tail, and viscera of the sturgeon, remove the fins and cartilage, remove the congestion, remove part of the belly with excess oil, cut the fish into sections with a length of about 30 cm with a chainsaw, and put them in ice water Soak, rinse and thaw.

[0050] (2) Hot steam fumigation: add water to the hot steam boiler and boil in advance, place the fish section obtained in step (1) flat in the steam chamber, and cook with steam for 5 minutes until the hard scales on the surface of the fish skin become soft and easy to scrape off .

[0051] (3) Scale scraping and body surface mucus removal: Use a knife to carefully scrape off the mucous membrane and fish scales on the surface of the cooked fish until the surface of the fish feels fine and smooth to the touch, and try to avoid scratching the fish skin.

[0052](4) Cut into pieces: Determine the size of the cut pieces according to the tank type specifications, and cut the fis...

Embodiment 3

[0063] (1) Raw material processing: remove the head, tail, and viscera of the sturgeon, remove the fins and cartilage, remove the congestion, remove part of the belly with excess oil, cut the fish into sections with a length of about 25cm with a chainsaw, and put them in ice water Soak, rinse and thaw.

[0064] (2) Hot steam fumigation: Add water to the hot steam boiler and boil in advance, put the fish section obtained in step (1) flat in the steam chamber, and cook with steam for about 3 minutes until the hard scales on the surface of the fish skin become soft and easy to scrape off until.

[0065] (3) Scale scraping and body surface mucus removal: Use a knife to carefully scrape off the mucous membrane and fish scales on the surface of the cooked fish until the surface of the fish feels fine and smooth to the touch, and try to avoid scratching the fish skin.

[0066] (4) Cut into pieces: Determine the size of the cut pieces according to the tank type specifications, and cu...

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PUM

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Abstract

The present invention relates to a production process for ketchup sturgeon meat can, and the production process comprises the following steps: handling material; fumigating with hot steam; scraping scales; removing surface mucus; chopping sturgeon meat into chunks; salting the sturgeon meat; wrapping the sturgeon meat with batter; frying the sturgeon meat in oil; canning; adding ketchup, cinnamon leaf and black pepper; sealing a can; sterilizing; and cooling. The present invention develops a new sturgeon meat product, enriches the product types, improves product mix and added value of products, which can meet different needs of the market. The invented product has unique tastes, full-bodied smell, good mouthfeel and rich nutrition.

Description

technical field [0001] The invention relates to a deep processing method of sturgeon, in particular to a production process of canned sturgeon meat tomato sauce. Background technique [0002] Sturgeon is a large economic fish with excellent food value. All parts of the whole body (including bones) are edible except for the bone plate on the body surface. It has high nutritional value and is listed as a high-grade tonic. Sturgeon has long been a favorite food of the ancients. For example, in Lu Ji's "Book of Songs. Wei Feng. Shuo Ren": "(The sturgeon is the sturgeon) is more than a thousand catties. It can be steamed into fish or fried, and the fish roe can be used as sauce." "Compendium of Materia Medica. Huso fish" Cloud: "Its fat and meat are layered in layers, the flesh is white, and the fat is yellow like wax. Its spine and nose, as well as fins and gills, are all crispy and soft and edible. Its belly and young are also good for salt storage. Its swim bladder can also ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/10A23L27/63
Inventor 夏永涛吕丽白帆汪金林陈新周志芳许式见张力伟韩磊
Owner 衢州鲟龙水产食品科技开发有限公司
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