Processing method for vacuum packaging of freshwater fish heads

A technology of vacuum packaging and processing methods, which is applied in the field of production of freshwater fish head products, can solve the problems of low processing and utilization levels of fish heads, and achieve the effects of improving comprehensive utilization levels, reducing losses, and achieving significant economic benefits

Inactive Publication Date: 2011-01-19
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the low level of processing and utilization of fish heads in the existing freshwater fish processing technology, and provide a processing method for vacuum-packed freshwater fish heads

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0014] The present invention is set forth below in the form of specific implementation examples:

[0015] 1. Slicing fish heads: Slicing fresh or frozen freshwater fish heads, grass carp, silver carp, bighead carp and herring are more suitable.

[0016] 2. Pickling: Apply 10-15g of salt to the surface of the cut fish head for 60-80 minutes.

[0017] 3. Rinse: After taking out the deodorized fish head, wash away the mucus and oozing blood on the surface of the fish head with running water for 3 to 5 minutes.

[0018] 4. Cut in half: first remove the gills from the fish head, and cut in half longitudinally.

[0019] 5. Wrapping powder: mix 35kg cornstarch, 25kg flour, 5kg spicy powder, 5kg cumin powder, and 30kg water evenly, and apply it on the surface of the rinsed fish head, then put the fish head in clean water for a while, and then evenly Apply a layer of prepared coating powder and squeeze the fish head slightly to ensure a tight and even coating.

[0020] 6. Vacuum fry...

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PUM

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Abstract

The invention relates to aquatic product processing technology, and aims to provide a processing method for vacuum packaging of freshwater fish heads. The method sequentially comprises the following processing steps of: cutting the fish heads; salting; cleaning; bisecting; wrapping powder; frying in vacuum; bagging and adding seasoning solution; sealing bags; and sterilizing to obtain the vacuum-packaged fish head finished products. The vacuum-packaged freshwater fish head products have the quality guarantee period of over 6 months and can be eaten after the bags are opened, and the method has the advantages of improving the comprehensive utilization level for processing freshwater fish and having obvious economic benefit.

Description

technical field [0001] The invention relates to a method for making a convenient bag-opening freshwater fish head product, which belongs to the technical field of aquatic products processing. Background technique [0002] Most of my country is located in the temperate zone or subtropical zone, with a mild climate and abundant rainfall, which is suitable for the growth of freshwater fish. It is the most developed country in the breeding industry of freshwater fish such as grass carp, silver carp, bighead carp and bluegrass. It ranks first in the world in terms of breeding area and total output status. The fish head of freshwater fish is tender and tender. In addition to being rich in protein, calcium, phosphorus, iron and other minerals, VB 1 In addition to , VD, and VE, it also contains lecithin, which can enhance memory and analysis ability. Fish head contains less fat, but is rich in two important unsaturated fatty acids: docosahexaenoic acid (DHA) and dioxane Eicosapenta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 茅林春米红波赵宇瑛刘冲
Owner ZHEJIANG UNIV
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