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

Technology for processing instant spicy smoked sturgeon fillets

A technology for processing sturgeon fillets, which is applied in the processing technology field of instant smoked sturgeon fillets with spicy flavor, to achieve the effects of attractive color, low cholesterol content and short production cycle

Inactive Publication Date: 2017-08-29
衢州鲟龙水产食品科技开发有限公司 +1
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to solve the problem of the existing smoking process of sturgeon meat, to provide a processing of instant smoked sturgeon fillets with spicy flavor, high nutritional value, convenient processing, scientific, strict and reasonable process distribution, convenient operation and short production cycle. craft

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

[0030] A processing technology of instant smoked sturgeon fillets with spicy flavor, the processing technology comprises the following steps:

[0031] a) Pre-treatment: After the raw materials are checked and accepted, the sturgeon fillets to be smoked are obtained through thawing, trimming, sectioning and cleaning;

[0032] b) Spicy marinating: first prepare salt water, then configure the spicy seasoning liquid, take the weight of the sturgeon fillets obtained in step a) as a standard, add 1 kg of spicy seasoning liquid to 1 kg of sturgeon fillets, and the temperature is 8 ℃, soaking time 7h; preparation method of salt water: the Baumé degree of salt water is 10, the salinity hydrometer indicates 1.075, the amount of salt in the mixing tank of salt water is 9kg, the amount of salt added / 10cm barrel body indicator scale, every 50 pieces of fish Add 30cm high clear water to the slices to configure salt water; the preparation method of the spicy seasoning liquid: based on the we...

Embodiment 2

[0042] A processing technology of instant smoked sturgeon fillets with spicy flavor, the processing technology comprises the following steps:

[0043] a) Pre-treatment: After the raw materials are checked and accepted, the sturgeon fillets to be smoked are obtained through thawing, trimming, sectioning and cleaning;

[0044] b) Spicy pickling: first prepare salt water, then configure the spicy seasoning liquid, take the weight of the sturgeon fillets obtained in step a) as a standard, add 2 kg of spicy seasoning liquid to 1 kg of sturgeon fillets, and temperature 10 ℃, soaking time 8h; preparation method of salt water: the Baumé degree of salt water is 10, the salinity hydrometer indicates 1.075, the amount of salt in the mixing tank of salt water is 9kg, the amount of salt added / 10cm barrel body indicator scale, every 50 pieces of fish Add 30cm high clear water to the slices to configure salt water; the preparation method of the spicy seasoning liquid: based on the weight of ...

Embodiment 3

[0054] A processing technology of instant smoked sturgeon fillets with spicy flavor, the processing technology comprises the following steps:

[0055] a) Pre-treatment: After the raw materials are checked and accepted, the sturgeon fillets to be smoked are obtained through thawing, trimming, sectioning and cleaning;

[0056] b) Spicy marinating: first prepare salt water, then configure the spicy seasoning liquid, take the weight of the sturgeon fillets obtained in step a) as a standard, add 3 kg of spicy seasoning liquid to 1 kg of sturgeon fillets, and temperature 12 ℃, soaking time 9h; preparation method of salt water: the Baumé degree of salt water is 10, the salinity hydrometer indicates 1.075, the amount of salt in the mixing tank of salt water is 9kg, the amount of salt added / 10cm tank body indicator scale, every 50 pieces of fish Add 30cm high clear water to the slices to configure salt water; the preparation method of the spicy seasoning liquid: based on the weight of ...

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 relates to a technology for processing instant spicy smoked sturgeon fillets. The technology comprises pretreatment, spicy salting, drainage, smoking, cooling, shaping, slicing, fillet arrangement, inner packaging, metal detection, loading, quick-freezing, outer packaging, warehousing, storage, discharge and transportation. The instant spicy smoked sturgeon fillets are delicious, are not greasy, have low cholesterol content, and have an attractive color, a lasting fragrance and a long quality guarantee period. The technology does not destroy nutrients of fish, is easy to operate, has a short production period, satisfies flavor and nutrient requirements of different people in different regions, improves a hot sturgeon fillet taste, satisfies fast consumption habits on the market, and provides more, better and novel food types for consumers. The technology meets the market demands and improves economic and social benefits.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a processing technology for instant smoked sturgeon fillets with a spicy flavor and a short production cycle, which has high nutritional value, convenient processing, scientific, strict and reasonable process allocation, convenient operation and short production cycle. Background technique [0002] Sturgeon is one of the largest freshwater fishes with few bony spurs and no intermuscular spines. It is a very suitable fish for processing. At present, the size of fresh sturgeon in the Chinese market is mostly about 1-1.5kg. At this time, the sturgeon is still a juvenile fish and is in a period of vigorous growth. This consumption habit is not only a great waste of sturgeon resources, but also greatly increases the cost of fresh fish farming. Although the development of the sturgeon roe paste processing industry has promoted and enhanced the economic value of sturgeon to a ...

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
IPC IPC(8): A23L17/10A23L27/00A23L27/10A23L27/20A23B4/048
CPCA23B4/048A23L17/10A23L27/00A23L27/10A23L27/20A23V2002/00A23V2200/10A23V2200/16A23V2250/2112A23V2250/5062
Inventor 夏永涛汪金林白帆邵辉许式见石灏王斌董雄
Owner 衢州鲟龙水产食品科技开发有限公司
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