Puffer fish integrated utilization processing method

A processing method and technology for puffer fish are applied in the field of comprehensive utilization and processing of puffer fish, which can solve the problems of low sanitation, inability to remove tetrodotoxin to the greatest extent, and low safety and sanitation requirements, so as to improve the sanitation level, improve safety and sanitation. level, the effect of avoiding contamination

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 fi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1 fresh and alive wild redfin puffer comprehensive utilization processing method

[0019] Fresh and live wild redfin puffers are required to be robust and active, with normal body shape, no damage to the body surface, and no parasites in the naked eye inspection. They should be kept in temporary breeding ponds with seawater filtration and circulation systems and seawater disinfection equipment, and the breeding density should be less than 10 fish / cubic meters, no drugs were used during the holding period.

[0020] 1. External processing of the fish body: First, wash the body of the wild red-finned pufferfish 3 times with running water to clean the mucus and dirt on the surface of the fish body. 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 left and right sides of the two nostrils of the red fin puffer, cut off the fis...

Embodiment 2

[0023] Embodiment 2 fresh and live cultured puffer puffer comprehensive utilization processing method

[0024] The processing method of present embodiment 2 is the same as embodiment 1.

Embodiment 3

[0025] Embodiment 3 ice-fresh wild redfin puffer comprehensive utilization processing method

[0026] In Example 3, the chilled wild red-fin puffer is required to have no peculiar smell, stiff muscles, transparent cornea without turbidity, red gills, and no foreign matter in the body within 3 to 7 days after capture.

[0027] In Example 3, the chilled wild red-finned puffer was quickly thawed before processing, and 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 comprehensive utilization and processing of puffer fish. Firstly, puffer fish is cleaned and treated to remove the blood, and then fish fins, the mouth, the skin, the eyes, the gill and the viscera are cut off, thereby implementing external treatment. Secondly, the head, the viscera, the body and the bone of the puffer fish are respectively treated, thereby implementing internal treatment. Further, the blood, the mucosa, the mucilage, the subcutaneous tissue, the fin, the eyes, the kidney, the heart, the gallbladder, the spleen, the stomach, the intestines, the mesentery, the bladder and the anus in the process are placed in a dish for inedible parts. Finally, the treated fins, skin, mouth, head, muscles, testicle and bones are placed in a dish for edible parts; and the ovary and the liver are placed in a dish for highly toxic parts. The method ensures the safety and sanitation of the puffer fish processed products to the greatest extent in methodology and process flow, ensures the safety and stability in the edibility of the puffer fish after long-term preservation, and realizes the comprehensive utilization of puffer fish resource.

Description

technical field [0001] The invention relates to a fish processing method, in particular to a processing method for comprehensive utilization of puffer fish, which is suitable for non-toxic species of pufferfish muscles, fish bones, skin and fins, including fresh, chilled and frozen wild and cultured fish. 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. In addition, the announcement number published on January 12, 2005 is the patent of CN 1183854C's "Method for Processing Wyeth's Larva or Grave's Larva", which is for the needs of import / export by cutting off the head, peeling off the A method for simply processin...

Claims

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Application Information

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IPC IPC(8): A22C25/00
Inventor 宫庆礼邓志科刘岩刘明赫勇
Owner OCEAN UNIV OF CHINA
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