Puffer fish fine processing method

A technology of fine processing and puffer fish, applied in fish processing, slaughtering, food science, etc., can solve the problems of not being able to remove tetrodotoxin to the maximum extent, low hygiene level, and low safety and hygiene requirements, so as to improve the safety and hygiene level , Improve hygiene and avoid pollution

Inactive Publication Date: 2008-10-15
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the "Methods for Handling Lagoda puffers or Lagoda pufferfish" is applicable to the import or export of puffer fish Wyeth or Lagobra pufferfish, and the "Methods for Pre-treatment of Puffer Fish" is applicable to the pre-treatment of puffer fish. The focus of the processing is on the pre-treatment of puffer fish, and the safety and hygiene requirements of the product are not high. After processing, the product cannot remove tetrodotoxin to the maximum extent, and the hygiene level is not high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1 fresh and alive wild pufferfish fine processing method

[0018] Fresh wild pufferfish require robustness, normal body shape, no damage to the body surface, and no parasites in the naked eye inspection. They are temporarily kept in a holding pond with seawater filtration and circulation system and seawater disinfection equipment, and the breeding density is less than 10 fish / cubic meters, no drugs were used during the holding period.

[0019] Detoxification process: First, wash the body of wild pufferfish 3 times with running water to clean the mucus and dirt on the surface of the fish. Cut off the vertebrae from the junction of the head and the back, and cut the aorta for bleeding. Cut off the dorsal, anal, pectoral and caudal fins in sequence. Enter the knife from the two nostrils of the worm-shaped puffer, and cut off the mouth of the fish. Cut the skin sequentially from the head through the dorsal fin to the tail, cut the skin from the anal fin to th...

Embodiment 2

[0022] Embodiment 2 fine processing method of fresh and alive cultured pufferfish

[0023] The processing method of present embodiment 2 is the same as embodiment 1.

Embodiment 3

[0024] Embodiment 3 Chilled wild pufferfish fine processing method

[0025] In Example 3, the chilled wild pufferfish should have no peculiar smell, stiff muscles, transparent corneas, red gills, and no foreign matter in the body within 3 to 7 days after capture, and must be transported at 0 to 3°C.

[0026] In Example 3, the frozen wild pufferfish was thawed quickly before processing. The method was to use a large amount of running water to thaw quickly, and the thawing time was controlled within 1 hour. Others are the same as in Example 1.

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PUM

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Abstract

The invention relates to a method of fine processing of puffer fish. Firstly, puffer fish is cleaned and treated to remove blood, and then the detoxication treatment is performed by cutting off the fish fins, the mouth, the skin, the eyes, the gill and the viscera. Secondly, the edible part treatment is performed and comprises head, body and bone treatments. Further, the blood, the mucosa, the mucilage, the subcutaneous tissue, the fin, the skin, the mouth, the eyes, the gill and the viscera produced in the process are collected and placed in a dish for inedible parts. Finally, the treated muscle, head, rib and spinal bone are soaked in clear water for 3-6 hours at 0-2 DEG C (the soaking water is replaced for 3 times) and then placed in a dish for edible parts. The method reduces tetrodotoxin and inedible parts to the greatest extent, ensures the safety and sanitation of the processed puffer fish products, and ensures the safety and stability in edibility of puffer fish after long-term preservation.

Description

technical field [0001] The invention relates to a fish processing method, in particular to a fine processing method of puffer fish, which is suitable for non-toxic muscle species of Pufferiformes, including fresh, chilled and frozen wild and cultured puffer fish. Background technique [0002] At present, the prior art has the Chinese patent whose publication number is CN 1276989A "Pretreatment Method for Puffer Fish" published on December 20, 2000, which discloses a method of extruding the inside by removing internal organs, cleaning the blood congestion, and puncturing the eyes. A method for treating puffer fish before eating liquid, washing blood and dirt. The announcement number published on January 12, 2005 is the Chinese patent of CN1183854C's "Method for Handling Wyeth's Largopus or Grassler's Larvae", for the needs of import / export by cutting off the head, peeling off the abdomen and back A method for simply processing Wyeth's Larvae or Graves' Larvae in four steps o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C25/00
Inventor 宫庆礼邓志科刘岩赫勇刘明
Owner OCEAN UNIV OF CHINA
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