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

Processing method of flavored mackerel pike

A processing method and technology for saury, which are applied in the preservation of meat/fish, cut fish into slices, and preserve meat/fish by freezing/cooling, etc., can solve the problems of poor taste, many saury bones, and inconvenient eating. , to achieve the effect of convenient eating, good taste, convenient and safe consumption

Inactive Publication Date: 2018-07-13
林荆
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is that, aiming at the above-mentioned deficiencies of the prior art, a method is proposed which can solve the problems of many and small saury bones, inconvenient eating, strong fishy smell and poor taste when eating, with reasonable technology, strong operability, Processing method of flavor saury with high production efficiency

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

[0037] A method for processing flavored saury, comprising the following steps: sequentially thawing frozen saury, dismembering, flavoring and refrigerating, wherein the flavoring includes smoking and roasting and bone removal.

[0038] In this method, frozen saury is selected as raw material, and frozen saury is made by freezing fresh live saury, on the one hand, it is for the good preservation and transportation of saury, and avoids the death of live saury during transportation , causing the fish body to become stiff, and the fishy smell increases, which affects the taste. On the other hand, in order to facilitate the subsequent removal of fish bones, the frozen saury is sequentially thawed, dissected, flavored, and refrigerated. The flavored processing includes: Smoked and boneless. Preferably, deboning is carried out after smoking and roasting. At this time, the fish meat and bones are separated, and the removal of fish bones is more convenient and quick. After the above-me...

Embodiment 2

[0040] The difference between this embodiment and the previous embodiments is that this embodiment provides a processing method of flavored saury with reasonable processing technology, strong operability and high production efficiency, including thawing and dissecting the frozen saury in sequence (dissection, cleaning, soaking in salt water, rinsing), and then go through flavor processing (smoke roasting, deboning, steaming, Kabayaki), and finally refrigerated processing (pre-cooling, quick-freezing, packaging, refrigerating).

[0041] Specific steps are as follows:

[0042] (1) Raw material selection: frozen saury;

[0043] (2) Thawing: Thaw the frozen saury raw material in brine circulating water, and control the temperature of the center of the fish body during the thawing process; specifically, put the frozen saury raw material in salt water with a temperature of 5°C and a concentration of 4%. Thaw in circulating water, and control the temperature of the center of the fis...

Embodiment 3

[0068] The processing method of a flavored saury provided in this embodiment has better flavor and mouthfeel. Specific steps are as follows:

[0069] Specific steps are as follows:

[0070] (1) Raw material selection: frozen saury;

[0071] (2) Thawing: The frozen saury raw material is thawed in circulating saline water with a temperature of 8°C and a concentration of 3%. During the thawing process, the temperature of the center of the fish body is controlled at -3°C.

[0072] (3) Dissection: Fix the saury thawed in step (2) on the chopping board with stainless steel spines. After removing the scales, open the back, first remove the vertebrae on the back, then remove the internal organs, and finally remove the head. It is beneficial to remove as completely as possible the parts of the fish body that affect the taste and convenience of eating. This is also based on the experience of multiple dissection, summarizing the above-mentioned method and sequence that are conducive to...

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 processing method of flavored mackerel pike. The processing method comprises the following steps: sequentially performing thawing, splitting treatment, flavoring treatment and cold storage treatment on frozen mackerel pike, wherein flavoring treatment comprises smoking and boning. The processing method of flavored mackerel pike can solve the problems that the mackerel pike have too many bones and are small, inconvenient to eat, strong in fishy smell and poor in mouthfeel when eaten; and the flavored mackerel pike have the advantages of convenience and safety in eating, delicious and unique flavor, reasonable process, high operability and high preparation efficiency, are suitable for the taste of common people and have a long shelf life.

Description

technical field [0001] The invention relates to the field of aquatic food processing, in particular to a processing method of flavored saury. Background technique [0002] Saury is delicious and cheap, and it is a common food in some East Asian regions. Eating saury has the functions of inhibiting high blood pressure, preventing myocardial infarction, arteriosclerosis and lowering cholesterol. It is a rare green and healthy food. [0003] In recent years, saury is not only used as a fresh food material for people to cook, but also processed into aquatic food products that are convenient to eat, safe and hygienic, have a long shelf life, and have a tender and fragrant taste. The production and processing methods are also changing with each passing day. [0004] For example, the patent literature with the publication number CN105360998A discloses "a method for making quick-frozen seasoned saury", which includes choosing fresh saury frozen and thawed in salt water as raw mater...

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): A23L17/00A23B4/044A23B4/07A23B4/06A22C25/16
CPCA22C25/16A23B4/044A23B4/06A23B4/07A23L17/00
Inventor 林荆李雪珍蔡伟
Owner 林荆
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