Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing liquid-smoked fish product

A production method and technology for fish products, which are applied in the fields of food preparation, application, food science, etc., can solve the problems of complex production and increase equipment costs, and achieve the effects of easy processing, reduction of economic costs, and simplification of technological processes.

Inactive Publication Date: 2015-03-25
文川
View PDF2 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is not convenient to measure the specific temperature of the oil during the heating process of the oil, and the instrument is needed, which also complicates the production and increases the equipment cost.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: the preparation method of liquid-smoked fish products, comprising:

[0019] 1) Raw material processing: dissect fresh grass carp, remove internal organs and wash with water, cut into fish pieces about 3cm in width and 2cm in thickness, rinse and drain;

[0020] 2) To remove fishy smell: add 3% to 4% salt, 2% to 3% pepper, 2% to 3% white sugar, and 0.1% to 0.2% licorice to the obtained fish block , 0.1% to 0.2% fennel, 0.1% to 0.2% star anise, 0.1% to 0.2% cinnamon, 0.1% to 0.2% pepper, 0.1% to 0.2% grass fruit, wear disposable gloves and mix evenly;

[0021] 3) Pickling: Put the fish pieces obtained in step 2) into the refrigerator and marinate for at least 24 hours;

[0022] 4) mixing evenly the salt water with a concentration of 3% and the liquid incense with a concentration of 2.5% to obtain a smoked liquid;

[0023] 5) Liquid smoked: put the fish block obtained in step 3) into the smoked liquid obtained in step 4) and liquid smoked for 2.5 hours;

...

Embodiment 2

[0028] Embodiment 2: the preparation method of spiced smoked fish product:

[0029] 1) Raw material processing: Dissect fresh grass carp, remove internal organs and wash with water, cut into fish pieces about 3cm wide and 2cm thick, rinse and drain. 2) Remove fishy smell: take 100kg of drained fish pieces, add 3kg of salt, 2kg of pepper, 2kg of white sugar, 0.2kg of licorice, 0.2kg of fennel, 0.2kg of star anise, 0.2kg of cinnamon, 0.1kg of Zanthoxylum bungeanum, 0.2kg of Caoguo, mixed evenly with disposable gloves. 3) Pickling: Put the fish pieces obtained in step 2) into the refrigerator to marinate for 48 hours. 4) Mix the salt water with a concentration of 3% and the liquid incense with a concentration of 2.5% to prepare a smoked liquid evenly. 5) Liquid smoking: put the fish block obtained in step 3) into the smoking liquid obtained in step 4) and liquid smoke for 2.5 hours. 6) Drying: put the liquid-smoked fish pieces into an electric heating constant temperature blas...

Embodiment 3

[0030] Embodiment 3: Spicy smoked fish products production method:

[0031]1) Raw material processing: Cut fresh cod, remove internal organs and wash with water, cut into fish pieces about 3cm wide and 2cm thick, rinse and drain. 2) Remove fishy smell: take 100kg of drained fish pieces, add 4kg of salt, 3kg of pepper, 3kg of white sugar, 0.1kg of licorice, 0.1kg of fennel, 0.1kg of star anise, 0.1kg of cinnamon, 0.2kg of Zanthoxylum bungeanum, 0.2kg of Caoguo, mixed evenly with disposable gloves. 3) Marinating: Put the fish pieces obtained in step 2) into the refrigerator to marinate for 30 hours. 4) Mix the salt water with a concentration of 3% and the liquid incense with a concentration of 2.5% to prepare a smoked liquid evenly. 5) Liquid smoking: put the fish block obtained in step 3) into the smoking liquid obtained in step 4) and liquid smoke for 2.5 hours. 6) Drying: put the liquid-smoked fish pieces into an electric heating constant temperature blast drying oven, and...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing a liquid-smoked fish product. The method sequentially comprises the following steps: cleaning killed and dissected fresh fish, cutting into slices, draining off, deodorizing, pickling, soaking with liquid, drying, packaging in vacuum, cooking for sterilizing, so as to obtain the product. The method has the advantages that the inconvenience caused by cleaning, regulating and controlling, parameter setting, repairing and maintaining of the devices is avoided since a few devices are used; the economic cost is reduced; the addition amount of flavorings can be determined conveniently; weighing is not needed; the technological process is simplified; time is shortened; the efficiency is improved; and the fish product prepared by the method has strong smoky flavor, does not need to be fried, is low in content of harmful substances such as benzopyrene, and is safe to eat.

Description

technical field [0001] The invention relates to a processing method of aquatic products, in particular to a method for preparing liquid-smoked fish products. Background technique [0002] In recent years, my country's freshwater fish farming industry and aquatic product processing industry have developed rapidly. However, the preservation and processing technology of aquatic products is still limited to freezing, drying and pickling, which seriously restricts the development of my country's freshwater fish processing industry. At present, more and more aquatic raw materials are used for smoking processing, which is particularly prominent in the international market. With the diversification of consumers' taste needs, smoked products will have great development prospects in the domestic market. Smoking not only makes food have a special smoky smell, but also improves the color of the product, improves the preservation of food, and has the effect of inhibiting fishy smell for...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/22A23L17/10A23L27/00
Inventor 文川
Owner 文川
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com