Method of removing fishy and refreshing for fresh water fish

A fresh-keeping method and technology for freshwater fish, applied in the direction of using chemicals to preserve meat/fish, etc., can solve the problems of less than 10% processing rate, loss, easy spoilage and so on, achieve remarkable effect, solve the heavy smell of soil, ensure safety effect

Inactive Publication Date: 2008-07-23
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the inherent earthy smell of freshwater fish affects consumers' acceptance of freshwater fish products; in addition, due to the high water content of freshwater fish meat and active tissue enzymes in the fish body, it is particularly prone to spoilage
Due to the limitation of the existing storage and processing conditions in our country, the freshwater fish industry has an annual corruption loss rate of more than 30%, and a processing rate of less than 10%. There is an astonishing loss
The above-mentioned factors have seriously restricted the development of freshwater fishery. Therefore, it is necessary to strengthen the research on the deodorization and preservation technology of freshwater fish products, so as to ensure the reduction of earthy smell, improve the quality of food and prolong the shelf life of freshwater fish under the premise of food safety.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1, a kind of deodorization fresh-keeping method of freshwater fish, take fresh and alive crucian carp as material, carry out following steps successively:

[0019] 1), prepare deodorizing fresh-keeping solution:

[0020] Remove the skins of 80 grams of ginger, 80 grams of garlic and 80 grams of onion, then mix and grind to homogenize; then add 1000 grams of rice wine, and mix well to obtain a mixture.

[0021] The above mixture is extracted with 40KHz ultrasonic waves at 50°C for 30 minutes, and then filtered with a filter cloth; the obtained filtrate is the fresh-keeping solution for deodorization.

[0022] 2) Take fresh crucian carp, remove the head and tail, remove the scales, remove the viscera, wash it with clean water, and immerse it in the deodorizing fresh-keeping solution. The weight ratio of washed crucian carp to deodorizing fresh-keeping liquid is 1:4, pick up and drain after soaking for 60 minutes.

[0023] 3), after wrapping the above-mentione...

Embodiment 2

[0024] Embodiment 2, a kind of deodorization fresh-keeping method of freshwater fish, take fresh and alive herring as material, carry out following steps successively:

[0025] 1), prepare deodorizing fresh-keeping solution:

[0026] Remove the skins of 100 grams of ginger, 100 grams of garlic and 100 grams of onion, then mix and grind to homogenate; then add 1000 grams of rice wine, and mix well to obtain a mixture.

[0027] The above mixture is extracted with 40KHz ultrasonic wave at 40°C for 45 minutes, and then filtered with a filter cloth; the obtained filtrate is the fresh-keeping solution for deodorization.

[0028] 2) Take fresh herring, remove the head and tail, remove the scales, remove the viscera, cut into pieces, wash it with clean water, and immerse it in the deodorizing fresh-keeping solution. The weight ratio of the cleaned fish pieces to the deodorizing fresh-keeping solution is 1:4, pick up and drain after soaking for 30 minutes.

[0029] 3) After wrapping ...

Embodiment 3

[0030] Embodiment 3, a kind of deodorization fresh-keeping method of freshwater fish, take fresh grass carp as material, carry out following steps successively:

[0031] 1), prepare deodorizing fresh-keeping solution:

[0032] After removing the skins of 60 grams of ginger, 70 grams of garlic and 80 grams of onions, they were mixed and ground to a homogeneous slurry; then 800 grams of rice wine were added and mixed evenly to obtain a mixture.

[0033] The above mixture is extracted with 40KHz ultrasonic waves for 35 minutes at 45°C, and then filtered with a filter cloth; the obtained filtrate is the deodorizing fresh-keeping solution.

[0034] 2) Take fresh grass carp, remove the head and tail, remove the scales, remove the viscera, cut into pieces, wash it with clean water, and immerse it in the deodorizing fresh-keeping solution. The weight ratio of the washed fish pieces to the deodorizing fresh-keeping liquid is 1:3, pick up and drain after soaking for 45 minutes.

[003...

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PUM

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Abstract

The invention discloses a method for removing fishy smell and preserving freshwater fish. The method comprises the steps that: 1) preparation of fishy smell eliminating and preserving solution as following: 6-8 portions of ginger, 6-8 portions of garlic and 6-8 portions of onion are mixed, ground, hemogenated, and then 76-82 portions of rice wine is added to obtain a mixture; the mixture is extracted by ultrasonic wave and then filtered to obtain a filtrate, that is, the fishy smell eliminating and preservative solution; 2) freshwater fish which is killed, cleaned and directly soaked into the fishy smell eliminating and preserving solution; 3) the soaked freshwater fish can be stored for 7-9 days. The method of the invention can remove bilgy odour of freshwater fish and ensure that freshwater fish is not likely to rot.

Description

technical field [0001] The invention relates to the field of freshwater fish processing, in particular to a method for removing fishy smell and keeping fresh. Background technique [0002] my country is one of the countries with the largest production of freshwater fish products in the world; freshwater fish (mainly herring, grass carp, silver carp, bighead carp, and crucian carp) are tender in quality, rich in nutrition, relatively stable in production quantity, and easy to grasp seasonally. However, the inherent earthy smell of freshwater fish affects consumers' acceptance of freshwater fish products; in addition, due to the high water content of freshwater fish meat and active tissue enzymes in the fish body, it is particularly prone to spoilage. Due to the limitation of our country's existing storage and processing conditions, the freshwater fish industry has an annual corruption loss rate of more than 30%, and a processing rate of less than 10%, which is an astonishing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/18
Inventor 茅林春吴涛
Owner ZHEJIANG UNIV
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