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Famous fish cold smoked conditioning processing method

A processing method, cold smoking technology, applied in the direction of preservation of meat/fish through radiation/electrical treatment, food science, etc., can solve the problems of loss of nutritional value, destruction of unsaturated fatty acids in fish meat, etc., to inhibit growth, prolong shelf life, reduce The effect of fishy smell

Pending Publication Date: 2019-04-23
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional heating smoking and heating conditioning (frying, steaming, etc.) will destroy the unsaturated fatty acids in fish meat, resulting in the loss of its nutritional value

Method used

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  • Famous fish cold smoked conditioning processing method
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  • Famous fish cold smoked conditioning processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A cold-smoked conditioning processing method for famous fish, comprising the following steps:

[0022] 1) Segmentation: take mandarin fish as raw material, remove the head and tail, viscera, etc.; take the fish meat part, cut into blocks, the quality of a single fish meat is 100±10g (ie 90-110g), and the thickness of a single fish meat is 1- 2cm; get fish pieces;

[0023] 2), marinating: the amount of salt added is 1.0% (w / w) of the mass of the fish block, and the amount of vanilla essential oil is 0.1‰ of the mass of the fish block. Add salt and vanilla essential oil to the fish block, mix and marinate , the pickling temperature is 4°C, and the time is 18h; pickled fish pieces are obtained; the vanilla essential oil is lavender;

[0024] 3) Cold smoking: Put the marinated fish pieces into a smoker (BYXX-50, Jiaxing Aibo Industrial Co., Ltd.) The smoke parameter is 140°C, the sawdust motor works intermittently for 30s, and the cold smoking time is 18h; pickled and col...

Embodiment 2

[0028] A cold-smoked conditioning processing method for famous fish, comprising the following steps:

[0029] 1) Segmentation: use perch as raw material, remove the head, tail, viscera, etc.; take the fish meat and cut it into pieces. The weight of a single piece of fish is 100±10g (ie 90-110g), and the thickness of a single piece of fish is 1-2cm ; get fish chunks;

[0030] 2), salting: the amount of salt added is 1.2% (w / w) of the mass of the fish block, the amount of vanilla essential oil is 0.7‰ of the mass of the fish block, salt and vanilla essential oil are added to the fish block, mixed and marinated , the pickling temperature is 7°C, and the pickling time is 20h; pickled fish pieces are obtained; the herb essential oil is rosemary;

[0031] 3) Cold smoking: Put the marinated fish pieces into a smoker (BYXX-50, Jiaxing Aibo Industrial Co., Ltd.) The smoke parameter is 150°C, the intermittent time of the sawdust motor is 30s, and the cold smoking time is 20h; pickled ...

Embodiment 3

[0036] A cold-smoked conditioning processing method for famous fish, comprising the following steps:

[0037] 1), Segmentation: take catfish as raw material, remove the head, tail, viscera, etc.; take the fish meat part, cut into blocks, the quality of a single fish meat is 100±10g (ie 90-110g), and the thickness of a single fish meat is 1- 2cm; get fish pieces;

[0038] 2), marinating: the amount of salt added is 1.5% (w / w) of the mass of the fish block, and the amount of vanilla essential oil is 1.0‰ of the mass of the fish block. Add salt and vanilla essential oil to the fish block, mix and marinate , the pickling temperature is 10°C, and the pickling time is 24h; pickled fish pieces are obtained; the herb essential oil is thyme;

[0039] 3) Cold smoking: Put the marinated fish pieces into a smoker (BYXX-50, Jiaxing Aibo Industrial Co., Ltd.) The smoke parameter is 170°C, the sawdust motor works intermittently for 30s, and the cold smoking time is 24h; pickled and cold-sm...

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Abstract

The invention relates to a famous fish cold smoked conditioning processing method. The famous fish cold smoked conditioning processing method is characterized by the following steps of 1, division, wherein famous fish is taken as a raw material, and the net fish part is taken and cut into blocks; 2, pickling, wherein the amount of salt is 1.0-1.5% of the mass of fish fillets, the amount of vanillaessential oil is 0.01-0.1% of the mass of the fish fillets, the salt and the vanilla essential oil are added into the fish fillets, the mixture is mixed and pickled, pickling temperature is 4-10 DEGC, the time is 18-24 h, and the pickled fish fillets are obtained; 3, cold smoking, wherein the pickled fish fillets are put into a smoking box to be cold-smoked, the smoking box temperature is controlled to be 20+ / -5 DEG C, the cold smoking time is 18-24 h, and pickled and cold-smoked fish fillets are obtained; 4, packaging; 5, sterilization, wherein a high-energy linear electron accelerator is adopted for radiation sterilization, and the cold-smoked and conditioned famous fish is obtained. According to the method, the fishy smell of the fish can be reduced, the aromatic flavor is given to the fish, the fresh fish taste is guaranteed, and the smoky flavor is given to the fish.

Description

technical field [0001] The invention relates to a cold-smoked conditioning processing method for famous and high-quality fish, in particular to a cold-smoking conditioning processing technique for raw fish meat and a key technology of electron beam sterilization. Background technique [0002] Sashimi is the most representative high-end dish in Japan. It is favored by more and more consumers because it has no heat treatment, its original flavor, and its nutritional components have not been damaged. It has extremely high nutritional value and health care function. Famous fish is a kind of high-value freshwater fish compared with bulk freshwater fish, mainly including sea bass, mandarin fish, catfish, trout, salmon, etc. Famous freshwater fish are fresh and tender, rich in protein and unsaturated fatty acids, suitable for processing and conditioning raw fish piece. Traditional heating smoking and heating conditioning (fried, steamed, etc.) will destroy the unsaturated fatty ac...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L27/10A23L5/00A23B4/015
CPCA23B4/015A23L5/00A23L17/00A23L27/10A23V2002/00
Inventor 李新熊光权王俊汪兰吴文锦丁安子石柳乔宇廖李
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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