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Method for preparing erythroculter ilishaeformis

A processing method and mouth-turning technology, which is applied in the preservation of meat/fish, dry preservation of meat/fish, food preservation, etc., can solve the problems of dried fish flavor deterioration, short storage period, and increased product cost

Inactive Publication Date: 2007-11-14
夏月庆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When the water content of dried freshwater fish processed by traditional methods exceeds 25% and the salt content of the product is less than 10%, the storage period of the packaged product is short at local normal temperature, and it is difficult to store it indoors for 30 days even in the coldest winter The above; freshwater fish is dried and dehydrated after pickling. When the water content is lower than 20%, although the shelf life of the product can be obviously extended, the flavor of the dried fish has obviously deteriorated, and the cost of the product has also increased.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Selection of raw materials: choose fresh, live, disease-free and trauma-free fish from uncontaminated areas, and do not use dead fish.

[0023] (2) Descaling and dissection; first use a manual descaler to remove the fish scales, and then use a knife to cut the fish from the tail fin to the fish head so that the belly of the fish is connected, remove the head, and cut off the meatless part of the back. Break off the head and spread out the whole fish body. Be careful not to break the bile during the whole operation, so as not to cause the fish to have a bitter taste.

[0024] (3) Fish cleaning: remove viscera, debris, blood, black film, etc., as clean as possible, and wipe the inside of the chamber with a damp towel if necessary. Use a knife to slash a few times on the thick part of the fish body, so that it is easy to taste during processing, and the water can be quickly and evenly distributed during drying.

[0025] (4) Salting: marinate with 7% of the weight of t...

Embodiment 2

[0041] (1) Selection of raw materials: choose fresh, live, disease-free and trauma-free fish from uncontaminated areas, and do not use dead fish.

[0042] (2) Descaling and dissection; use a mechanical descaler to remove the fish scales, and then use a knife to cut the fish along the tail fin to the fish head, so that the belly of the fish is connected, remove the head, cut off from the meatless part of the back, and break Remove the head and spread the whole body of the fish without breaking the bile during the whole operation, so as not to cause the fish to have a bitter taste.

[0043] (3) Fish cleaning: remove viscera, debris, blood, black film, etc., as clean as possible, and wipe the inside of the chamber with a damp towel if necessary. Use a knife to slash a few times on the thick part of the fish body, so that it is easy to taste during processing, and the water can be quickly and evenly distributed during drying.

[0044] (4) Salting: marinate with 8% of the weight o...

Embodiment 3

[0060] Embodiment 3: The difference between this embodiment and Example 1 is that the seasoning liquid is composed of the following components by weight: salt 4, monosodium glutamate 0.7, I+G 0.03, glutathione 0.006, white pepper 0.3, Zanthoxylum bungeanum 0.2, tea polyphenols 0.003, water 96, mildew 1.5; the consumption of described salt marinade is 7.5% of fish, and it is made up of the component of following weight part: table salt 106, dried ginger 0.6, dried capsicum 0.20, Fachroming 1.36, sodium tripolyphosphate 1.25, sodium hexametaphosphate 4.67, mold grams 1.5.

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PUM

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Abstract

The present invention relates to a processing method of Spanish mackerel, belonging to the field of fish fresh-keeping technology. Said processing method includes the following steps: soaking the pretreated fish body in a pickling liquor containing preservative, then drying and dewatering to obtain dried fish, then soaking the dried fish in a flavouring material liquor made up by using edible salt, monosodium glutamate, I+G, glutathione, white pepper, xanthoxylum, tea-polyphenol and water, further heating, drying to make its water content be 20-37%, then quickly cooling, shaping and vacuum packaging so as to obtain the invented product.

Description

technical field [0001] The invention relates to a fish quality-preserving and fresh-keeping processing method, in particular to a quality-preserving processing method of cocked-mouthed red carp. Background technique [0002] Erythroculter ilishaeformis (Latin name: Erythroculter ilishaeformis) belongs to Cyprinidae, and its local names include: Great White Fish, Erythroculter ilshaeformis, Erythroculter ilshaeformis, White Silk, Xingkai Great White Fish, Erythroculter ilshaeformis, Erythroculter stingray, etc., body shape Larger, usually 2 to 2.5 kilograms, and the largest weighs 10 to 15 kilograms. The body is slender, flat on the sides, in the shape of willow leaves. The back of the head is straight and the back of the head is raised. The mouth is superior, and the mandible is thick and sharply upturned, vertical in front of the mouth, so that the cleft of the mouth is vertical. The eyes are large and round. The scales are small. The lateral line is obvious, the front...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/22A23B4/023A23B4/03A23L17/00A23L27/00
Inventor 夏月庆
Owner 夏月庆
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