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Low-temperature processing and preserving method of loach flesh

A fresh-keeping method, fish meat technology, applied in the direction of freezing/cooling to preserve meat/fish, etc., to meet dietary needs, enhance health effects, and extend the storage period

Inactive Publication Date: 2014-10-15
胡宏处
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is the main species for the development of freshwater farming. In recent years, all kinds of loach farming have developed rapidly, and the output has increased rapidly. At present, loach is usually sold live, mainly to Japan, South Korea and other countries. It is difficult for a single processing and production method to meet the rapid output of loach. At the same time, this processing and production method is difficult to meet the needs of the Chinese people, especially because it has unique health effects and high nutritional value. Therefore, the preservation and processing of loach will become an issue of increasing concern. Prolonging the shelf life effectively with technology has also become an important issue in loach preservation and processing

Method used

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  • Low-temperature processing and preserving method of loach flesh

Examples

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Comparison scheme
Effect test

Embodiment 1

[0019] (1) Pretreatment of loach meat

[0020] Choose the loach with uniform head, and the individual weight is more than 25 grams. After slaughtering, removing the head, tail, internal organs and removing the fish along the spine, the spine is removed, the fish is washed, and the fish is cut into 1.0cm fish cubes. Rinse with bacteria water and blow dry in a sterile environment;

[0021] (2) Soaking in the preservation mixture. Put the processed loach meat into the fresh-keeping mixture containing natural Chinese herbal medicine for 15 minutes. The soaking ratio of the loach meat is 50 kilograms of the fresh-keeping mixed liquid. Put about 35-40 kg of the loach meat into the fresh-keeping mixture. The Chinese herbal medicine fresh-keeping mixture is composed of licorice, garlic, ginger and star anise root bark extracts and purified water. The mass of licorice, garlic, ginger and star anise root bark extracts in the fresh-keeping mixed liquid is 5% and 2% respectively. %, 2%, 3%, ...

Embodiment 2

[0030] (1) Pretreatment of loach meat

[0031] Choose the loach with uniform head, and the individual weight is more than 25 grams. After slaughtering, removing the head, tail, internal organs and removing the fish along the spine, the spine is removed, the fish is washed, and the fish is cut into 1.0cm fish cubes. Rinse with bacteria water and blow dry in a sterile environment;

[0032] (2) Soaking in the preservation mixture. Put the processed loach meat into the fresh-keeping mixture containing natural Chinese herbal medicine for 15 minutes. The soaking ratio of the loach meat is 50 kilograms of the fresh-keeping mixed liquid. Put about 35-40 kg of the loach meat into the fresh-keeping mixture. The Chinese herbal medicine fresh-keeping mixed liquid is composed of licorice, garlic, ginger and star anise root bark extracts and purified water. The mass of licorice, garlic, ginger and star anise root bark extracts in the fresh-keeping mixed liquid is 10% and 2% respectively. %, 2%...

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Abstract

A low-temperature processing and preserving method of loach flesh comprises the following steps: pre-processing of loach flesh, preparing of a preserving mixture solution which is mainly composed of extracts of liquorice, garlic, ginger and Chinese anise root bark, soaking of the loach flesh in the preserving mixture solution, and low-temperature preserving of the soaked loach flesh. The low-temperature processing and preserving method has the following beneficial effects: the preserving mixture solution containing natural Chinese herbs is used to preserve the loach flesh, so as to effectively suppress the growth of microbes in the loach flesh, the processing and preserving method is simple to operate and low in cost, and the shelf-life of the loach flesh is prolonged, and moreover the nutrients and flavor of the loach flesh are effectively kept.

Description

Technical field [0001] The invention relates to the technical field of preservation and processing of aquatic products, in particular to a low-temperature processing and preservation method for loach fish meat. Background technique [0002] Loach, Latin name: Oriental weatherfish, nicknames: Fish Loach, Cyprinus, Loach family, Flower Loach subfamily. The loach is a slender body with a slightly cylindrical front section. The back is flat, the abdomen is round, and the head is small. It is widely distributed in China, Japan, North Korea, Russia and India along the coast of Asia. It is a kind of fish with high nutritional value. It is different from other fishes, regardless of appearance, body shape, and living habits. It is a special fish. Rich in protein, fat, carbohydrates, calcium, phosphorus, iron and other mineral elements, as well as a large number of vitamins, the content of vitamin B1 is 3 to 4 times higher than that of crucian carp, yellow croaker, and shrimp, and the c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06A23B4/09
Inventor 胡宏处
Owner 胡宏处
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