Processing method for fumigating cultivated fish

A processing method and product technology are applied in the processing field of farmed fish smoked products, which can solve the problems of single concentration and difficult temperature control.

Active Publication Date: 2008-07-23
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the article "Study on the Smoked Processing of Sardines and Mackerel" ("Aquatic Science", 1996, No4: 18-20) published by Li Zhenmin et al. reported the smoking process of high-fat fish such as sardines and mackerel, that is, smoked or smoked. liquid soaking and drying process, but this process is limited to high-fat fish such as sardines and mackerel, and the concentration of pickling with salt is single. The processing of a product requires secondary smoking at low and high temperatures, and the temperature is not easy to control; Wu Wenda declared "Smoking method for silver carp" Chinese patent (CN 1074099, 1993), discloses that pretreated silver carp is dropped into the marinade that the traditional Chinese medicines such as clove, Amomum japonicus and condiments are blended into to marinate, and then use brown sugar, tea leaves to marinate. The method of smoking, the products smoked by this method have the smell of traditional Chinese medicine, which is not suitable for all people to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1: Dried smoked grass carp cooked product

[0019] Take fresh artificially raised grass carp, cut the fish body into two pieces according to the direction of the vertebrae, remove the viscera, and wash; then marinate the fish body with granular salt, the dosage is 10% of the weight of the fish body, and the marinating time is 1 day Rinse again, after removing part of the salt, pick up, drain, bake at 40°C-50°C for 8-10 hours, control the water content of the fish body between 50%-60%; Carry out smoking treatment on the smoking equipment, the temperature is 40°C-50°C, and the time is 4-6 hours. After the surface of the fish has a layer of smoked color and a smoky smell, stop smoking; cool, cut Pack the smoked fish body, sterilize it at 121°C for 30 minutes, cool it, and pack it outside to make dried smoked grass carp, which can be stored at room temperature and eaten immediately after opening the bag.

Embodiment 2

[0020] Example 2: Smoked tilapia refrigerated raw products

[0021] Take fresh artificially grown tilapia, remove the fish scales, cut the fish body into two pieces according to the direction of the vertebrae, remove the viscera and vertebrae, and wash them; then soak them in a salt solution with a concentration of 5%-8% for 1-2 hours, The dosage is based on submerging the fish body; after rinsing, picking up and draining; using sawdust as smoking material, smoke treatment is carried out on the smoking equipment, the temperature is 30°C-50°C, and the time is 3-5 hours; cooling, Cut into pieces, pack the smoked fish body, and refrigerate at a temperature of 0° C. to 8° C. to prepare a refrigerated raw smoked tilapia product. The product can be steamed in a pot or heated until cooked by a microwave oven before eating.

Embodiment 3

[0022] Example 3: Smoked large yellow croaker jelly products

[0023] Take fresh artificially grown large yellow croakers, remove the fish scales, dissect the fish from the back to the belly, remove the internal organs, and wash them; then dip them in a seasoning solution containing 10%-15% salt for 30-60min, The dosage is based on submerged fish body; pick up, drain, use rice bran as smoked material, carry out smoke treatment on the smoke equipment, smoke at 30°C-40°C for 4-6 hours; cool, cut into pieces , package the smoked fish body, quick-freeze at -23°C until the central temperature reaches below -18°C, and freeze at -18°C to prepare smoked large yellow croaker frozen storage products. The product can be eaten by steaming in a pot for 15-20 minutes, or heating in a microwave oven for 3-4 minutes.

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PUM

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Abstract

The invention relates to a processing method of smoking cultured fish products, which comprises the procedures of scale removal, killing, washing, draining, pickling, flavoring, rinsing, drying, smoking, cooling, dicing, packing and sterilizing. Wood dust or rice bran solid smoking materials are used for carrying out smoking and ready-to-eat smoking dry and cooked products are obtained. The invention is applicable to artificial cultured freshwater fishes such as herring, grass carp, chub, oxtail fish, bream fish and tilapia fish and also is applicable to artificial cultured seawater fishes such as large yellow croaker, American red fish, weever and mullet. Therefore, the invention broadens the variety of fishes that are used for smoking products and the variety of smoking products; meanwhile, the invention has low processing cost and simple operation and can be applied practically.

Description

[0001] This patent application is a divisional application of an invention patent application (application date: March 25, 2005, application number: 200510049461.9, patent name: a method for processing smoked products of cultured fish). technical field [0002] The invention relates to a processing method of aquatic products, in particular to a processing method of cultured fish smoked products. Background technique [0003] Our country has vast waters, abundant fish resources, and the aquaculture industry is in the ascendant. According to statistics, the total output of freshwater fish in my country in 2001 was 18096.4kt, of which the output of farmed fish reached 15950.5kt; the total output of marine fish was 25717.0kt, of which the output of farmed fish reached 11310.8kt. In addition to being sold fresh, these farmed fish are generally processed into various fish products and flowed to the market. Among these processed fish products, smoked products are one of them. Smo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23B4/044A23B4/12A22C25/00A23L17/00
Inventor 戴志远王宏海
Owner ZHEJIANG GONGSHANG UNIVERSITY
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