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Freshwater fish processing method

A processing method and technology for freshwater fish, which are applied in the preservation of meat/fish, food preservation, and food ingredients as taste modifiers, etc., can solve the problems of long smoking time, increase production cost, and short shelf life, and achieve long shelf life. , better flavor, delicious meat effect

Inactive Publication Date: 2017-03-15
南宁海世界生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fish products produced by the current smoking method have a short shelf life and poor meat quality; if a product with good meat quality needs to be smoked for a long time, it not only makes the process longer but also increases the production cost. Also because smoked too long has heavy smoke flavor, therefore, need a kind of shelf life badly, freshwater fish processing method with delicious meat quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Preparation of seasoning:

[0026] The preparation method of the extract of lily and jasmine is:

[0027] (a) Grind lily and jasmine separately and pass through a 200-mesh sieve to obtain lily powder and jasmine powder respectively, then mix lily powder and jasmine powder in a mass ratio of 1:1, add water of 1 times the total mass of lily powder and jasmine powder , keep the temperature at 80°C and decoct for 1.5h;

[0028] (b) Filtrate the substance obtained after decocting in step (a), take the filtrate, keep the filtrate at a temperature of 55°C and concentrate it to a paste with a water content of 10%, to obtain the extract of lily and jasmine, and set aside.

[0029] Seasoning liquid, take g as the unit required each component raw material water 90g, soy sauce 50g, salt 4g, wine 10g, ginger 1g, peanut oil 5g, sodium lactate 1g and above-mentioned standby lily and jasmine flower extract (additive) 3g, Mix and stir the raw materials of each component evenly to obta...

Embodiment 2

[0035] Preparation of seasoning:

[0036] The preparation method of the extract of lily and jasmine is:

[0037] (a) Grind lily and jasmine respectively and pass through a 300-mesh sieve to obtain lily powder and jasmine powder respectively, then mix lily powder and jasmine powder at a mass ratio of 2:1, add water twice the total mass of lily powder and jasmine powder , keep the temperature at 95°C and decoct for 0.5h;

[0038] (b) Filtrate the substance obtained after decocting in step (a), take the filtrate, keep the temperature of the filtrate at 35°C and concentrate it to a paste with a water content of 15%, to obtain the extract of lily and jasmine, and set aside.

[0039] Seasoning liquid, take g as the unit required each component raw material water 100g, soy sauce 60g, salt 7g, wine 11g, ginger 2g, peanut oil 8g, sodium lactate 2g and above-mentioned standby lily and jasmine flower extract (additive) 9g, Mix and stir the raw materials of each component evenly to obta...

Embodiment 3

[0045] Preparation of seasoning:

[0046] The preparation method of the extract of lily and jasmine is:

[0047] (a) Grind lily and jasmine separately and pass through a 250-mesh sieve to obtain lily powder and jasmine powder respectively, then mix lily powder and jasmine powder at a mass ratio of 1:1, add water that is 1 times the total mass of lily powder and jasmine powder , keep the temperature at 87°C and decoct for 1 hour;

[0048] (b) Filtrate the substance obtained after decocting in step (a), take the filtrate, keep the filtrate at a temperature of 45°C and concentrate it to a paste with a water content of 12%, to obtain the extract of lily and jasmine, and set aside.

[0049] Seasoning liquid, weigh 95g of raw material water, 55g of soy sauce, 5g of salt, 15g of wine, 1.5g of ginger, 7g of peanut oil, 1.5g of sodium lactate and the above-mentioned standby lily and jasmine flower extracts (additives) in units of g. 6g. Mix and stir the raw materials of each componen...

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PUM

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Abstract

The invention discloses a freshwater fish processing method which includes the operation steps: (1) placing pretreated freshwater fish into flavoring liquid, keeping the temperature of 6-8 DEG C, pickling the freshwater fish for 1-2 hours and then air-drying the freshwater fish; (2) smoking the air-dried freshwater fish obtained in the step (1) at the initial temperature of 25-30 DEG C, at the heating rate of 0.36-0.45 DEG C / h for 6-7 days. Products processed by the freshwater fish processing method are long in guarantee period, short in smoking time, excellent in quality and delicious in meat quality. By a flavoring formula and mixed smoking of citronella and straws, the smoked fish is better in flavor and has unique and fragrant taste, and terrible smoke in the smoked products are removed.

Description

technical field [0001] The invention relates to a fish processing method, in particular to a freshwater fish processing method. Background technique [0002] The freshwater fishery in all countries in the world is developing rapidly, accounting for 35-45% of the total fishery output so far. In the past 10 years, the processing of freshwater fish in various countries has made great progress, and many comprehensive utilization products of freshwater fish have been developed, and the output and output value have increased year by year . The products developed include frozen products, pickled and smoked products, animal protein feed and other types, among which frozen products are the largest type of processed aquatic products. At present, with the continuous introduction of high-tech, various methods continue to mature, the research on freshwater fish processing technology is more in-depth, and the development of processing technology has realized the transformation from outpu...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L33/105A23B4/044
CPCA23B4/044A23V2002/00A23V2200/16A23V2250/21
Inventor 黄家绍
Owner 南宁海世界生物科技有限公司
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