Fish processing method

A processing method and fish technology, which is applied in the field of fish processing and fish pickling, can solve the problems of sacrificing the beneficial characteristics of pickled products, insufficient fish freshness, and nutrient loss, so as to achieve low equipment cost and appropriate saltiness , Long shelf life effect

Inactive Publication Date: 2009-10-21
浙江舟富食品有限公司
View PDF1 Cites 17 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be judged that the freshness of the fish obtained by this method is not enough, the nutrition is lost, and there are many processes, and preservatives must be a

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] 1. Material selection and cleaning: select fresh Donghai carp with a complete body surface and each weighing more than 300g, remove the viscera and clean them;

[0011] 2. Drying: put the cleaned fish into freeze-drying equipment for drying, the drying temperature is below 16°C, and the moisture content of the dried fish is 28% to 32% by weight;

[0012] 3. Pickling: evenly spread a layer of salt on the bottom of the 80cm-diameter salted fish bucket, put the dried fish on the salt, spread the fish body flat without leaving any gaps, and then cover the fish with salt. Press a 5kg weight on the salt layer and marinate in a room at 2-4°C for 7 days. The choice of salt used in pickling: choose Daishan tribute salt, the size of the salt grain is between 4.5-6.4 mm, containing more than 90% sodium chloride, calcium and magnesium salts are 0.15-0.30% and 0.05-0.15% respectively. The sum of the upper and lower layers of the amount of salt used is 12 to 15% of the total weight ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Particle sizeaaaaaaaaaa
Login to view more

Abstract

The invention provides a fish processing method, which is to use salts to pickle fish. The whole technological process of pickling is as follows: firstly, drying the fish at a temperature of less than 16 DEG C until the water content is between 28 and 32 weight percent; secondly, dividing common salts which account for 12 to 15 weight percent of dried fish into two parts, spreading one part of the common salts at the bottom of a pickling container, spreading the dried fish on a salt layer to form a layer one by one, and spreading the other part of the common salts on a fish layer and making the common salts completely cover fish bodies; thirdly, applying pressure on the common salt layer on the fish, wherein the pressure is between 0.1 and 0.2 kPa; and fourthly, placing the fish for 6 to 9 days in a room at the temperature of between 2 and 4 DEG C. Compared with the prior art, the fish processing method has simple processing technique, convenient operation and low equipment cost, and the processed salted fish has rich nutrition, proper salinity and long storage period. Moreover, the fish processing method overcomes the defects of heavy taste of the conventional salted fish, complex processing technique and containing of a nitrite composition, and simultaneously solves the problem of mutual contradiction of the taste and the storage period.

Description

technical field [0001] The invention relates to a fish processing method, in particular to a fish pickling method, and belongs to the technical field of aquatic product processing food. Background technique [0002] Sea fish is delicious, rich in protein and essential amino acids, vitamins, minerals and other nutrients. For example, carp meat is fine and delicious, rich in unsaturated fatty acids, which has the effect of lowering cholesterol, and is of great benefit in preventing arteriosclerosis, high blood pressure and coronary heart disease. At present, the traditional pickling process of fish is to stack a large amount of salt and fresh fish layer salt in wooden barrels or other pickling containers, although the prepared pickled fish is resistant to storage and can be eaten continuously , but the salty taste is very heavy, and long-term consumption will affect your health. In order to achieve low-salt pickling, the Chinese invention patent application disclosed by the ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/325A23B4/03A23B4/037A23B4/023A23L17/00
Inventor 俞明富
Owner 浙江舟富食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap