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Cold dried fish processing method

A processing method and cold-drying technology, applied in the preservation of meat/fish with chemicals, etc., can solve problems such as chronic harm of chemical preservatives, and achieve the effects of preventing food spoilage, high fish body utilization, and promoting human health.

Active Publication Date: 2010-12-22
湖南不二家食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For a long time, people have used technologies such as freezing, cold storage, radiation, pickling and chemical preservation to prevent food spoilage. Among them, chemical preservation is widely used because of its convenient use, low cost, and significant effects. However, chemical preservatives are harmful to the human body. There are chronic hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Fish washing: Use freshwater fish with a weight of 250g-450g as raw materials, remove the gills, scales, viscera, and wash the fish, add 1600g of salt to 100kg of water, soak the fish in water for 20 minutes, rinse and drain Dry;

[0019] Pickling: 30 kg per pot, adding ingredients: 150 grams of cinnamon, 90 grams of dark plum, 150 grams of clove, 150 grams of sesame, 105 grams of five-spice powder, 60 grams of phosphate, 150 grams of monosodium glutamate, 150 grams of sugar, ginger powder 75 grams, 60 grams of herbal powder, 450 grams of salt, marinated for about 15 hours, turning over every 3 hours in the middle;

[0020] Baking: Rinse the marinated fish with 0.4% salt water, drain, hang the fish and put it in the barn to bake until 30% dry, put it in the container after cooling;

[0021] Coloring: mix well with red oil and fish;

[0022] Frying: use 125 0 Fry at C temperature for 3-5 minutes and then take out of the pan;

[0023] Packing: Vacuum pack ...

Embodiment 2

[0026] Fish washing: Use freshwater fish with a weight of 450g-750g as raw materials, remove the gills, scales, viscera, and wash the fish, add 1600g of salt to 100kg of water, and soak about 100kg of fish in water for 20 minutes , rinse and drain;

[0027] Pickling: 30 kg per pot, add ingredients: 180 grams of cinnamon, 120 grams of ebony, 180 grams of cloves, 180 grams of sesame, 125 grams of five-spice powder, 75 grams of phosphate, 180 grams of monosodium glutamate, 180 grams of sugar, ginger powder 90 grams, 75 grams of herbal powder, 600 grams of salt, marinate for about 15 hours, turn over every 3 hours in the middle;

[0028] Baking: Rinse the marinated fish with 0.4% salt water, drain, hang the fish and put it in the barn to bake until 30% dry, put it in the container after cooling;

[0029] Coloring: mix well with natural homemade red oil;

[0030] Frying: use 125 0 Fry at C temperature for 3-5 minutes and then take out of the pan;

[0031] Packing: V...

Embodiment 3

[0034] Fish washing: Use freshwater fish with a weight of 750g-1000g as raw materials, remove the gills, scales, viscera, and wash the fish, add 1600g of salt to 100kg of water, soak the fish for 20 minutes, rinse and drain;

[0035] Pickling: 30 kg per pot, add ingredients: 200 grams of cinnamon, 150 grams of ebony, 210 grams of cloves, 200 grams of sesame, 150 grams of five-spice powder, 90 grams of phosphate, 210 grams of monosodium glutamate, 210 grams of sugar, ginger powder 105 grams, 90 grams of herbal powder, 750 grams of salt, marinate for about 15 hours, turn over every 3 hours in the middle;

[0036] Baking: Rinse the marinated fish with 0.4% salt water, drain, hang the fish and put it in the barn to bake until 30% dry, put it in the container after cooling;

[0037] Coloring: mix well with red oil and fish;

[0038] Frying: use 125 0 Fry at C temperature for 3-5 minutes and then take out of the pan;

[0039] Packing: Vacuum pack the cooled fish;

[...

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PUM

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Abstract

The invention discloses a clod dried fish processing method, which is characterized by comprising the following steps of: (1) cleaning fish; (2) salting; (3) baking; (4) coloring; (5) oil-frying; (6) packaging; and (7) sterilizing. The clod dried fish processing method has the advantages of high utilization rate of fish body, low production cost, long storage period, low salt content, no addition of chemical preservative, and well maintenance of flavor and nutrient of the fish.

Description

technical field [0001] The invention relates to a processing method of cold-dried fish, in particular to the high-efficiency utilization of low-value freshwater fish, and belongs to the technical field of aquatic product processing. Background technique [0002] my country is one of the most developed countries in freshwater fishery. Especially in recent years, the construction of a large number of fish farms and the development of scientific and intensive farming have led to a rapid increase in the production of freshwater fish in our country. However, freshwater fish has shortcomings such as loose meat, more bone spurs, and poor muscle flavor. Especially in the harvest season, due to the limited capacity of cold storage, imperfect means of transportation, and high temperature, the oversupply in the market and poor sales often cause huge economic losses, seriously restricting the sustainable development of my country's freshwater fish farming industry. Therefore, it is im...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
Inventor 李霁
Owner 湖南不二家食品有限公司
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