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Fresh-keeping method of puffer fish

A fresh-keeping method and technology for puffer fish, which are applied in the preservation of meat/fish, food preservation, food science, etc., can solve problems such as poisoning and inability to taste delicious

Inactive Publication Date: 2009-02-11
扬州大江渔业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the internal organs, gills, eyes and blood of puffer fish are extremely toxic, there are cases of people who are poisoned to death by eating puffer fish every year. Folks of puffer fish once said "eat puffer fish desperately", because ordinary people can't handle it , so that ordinary people and most restaurants cannot taste its deliciousness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] 1. Making raw and fresh-keeping products of puffer fish:

[0009] 1. Preparation of marinade:

[0010] Possible ratios are:

[0011] The weight ratio of water, salt, chicken essence, food powder, Ajinomoto, water-retaining agent and blood-dispersing agent is 100:10-100:5-100:1-100:1-100:1-100:3.

[0012] In this example, weigh 500g of salt, 250g of chicken bouillon, 50g of food powder, 50g of Japanese Ajinomoto, 50g of water retaining agent, and 150g of blood dispersing agent—alcohol solution.

[0013] The detailed process of making the marinade:

[0014] Mix the above raw materials with appropriate amount of green onion, ginger and garlic, add 5000g of water and stir evenly.

[0015] 2. Select fresh puffer fish for slaughter, peel the skin, remove the internal organs, gills, and eyes of the fish, wash off the blood stains, put them in a dense pickle solution to marinate, take them out after about 2±0.1 hours, and carry out disinfection and antisepsis Processing, an...

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PUM

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Abstract

A refreshing method for keeping blowfish fresh relates to the refreshing treatment technical field of aquatic products. The method comprises the following steps of: slaughtering the fresh blowfish, peeling off the skin, wiping off the abdominal organs, gills and eyes, cleaning the bloodstain, putting the blowfish into the pickle for 2 hour plus or minus 0.1 hour, taking out for sterilization and embalmment, vacuumizing the blowfish and carrying out freeze preservation at minus 30 to minus 18 DEG C. The blowfish loses the toxin totally after the treatment, and can be cooked easily as other fishes, guarantees the safety of the food, and simultaneously maintains the taste of the fresh blowfish.

Description

technical field [0001] The invention relates to the technical field of fresh processing technology of aquatic products. Background technique [0002] Puffer fish often live in southern riverside cities. It is a highly poisonous river delicacy with high edible and nutritional value. Because of its extremely delicious taste, it is known as the best river delicacy. However, because the internal organs, gills, eyes and blood of puffer fish are extremely toxic, there are cases of people who are poisoned to death by eating puffer fish every year. Folks of puffer fish once said "eat puffer fish desperately", because ordinary people can't handle it , so that ordinary people and most restaurants cannot taste its deliciousness. Contents of the invention [0003] The purpose of the invention is to invent a fresh-keeping method for puffer fish which is convenient for processing. [0004] The technical scheme of the present invention is: slaughter the fresh puffer fish, peel the skin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/023
Inventor 吴飞
Owner 扬州大江渔业有限公司
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