Technique for deodorizing freshwater fish

A freshwater fish and deodorizing technology, which is applied to the field of deodorizing freshwater fish, can solve problems such as it is difficult to achieve an ideal effect, and achieve the effects of covering up the earthy smell, improving the flavor and reducing the fishy smell.

Inactive Publication Date: 2011-07-27
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing freshwater fish deodorization technology is still immature, and most of them rely on local methods for slight processing, but it is difficult to achieve the desired effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] The present invention is described in detail with examples below.

[0023] The specific steps of freshwater fish deodorization technology are as follows:

[0024] 1. Pre-treatment of raw fish: clean the fresh water fish, remove the head and viscera at 10-18°C.

[0025] (1) Remove the head: After the fresh fish is cleaned, the head is removed.

[0026] (2) Viscera removal: cut off the fish from the tail 4-5cm along the back of the fish to the head, remove the internal organs of the fish, and be careful not to break the gallbladder;

[0027] (3) Cleaning: Put the dissected fish into clean water to wash away the black film, fish debris, blood stains and other sundries on the fish body;

[0028] (4) Slicing and grading: According to the difference of raw fish species and processing methods, different cutting methods are used for slicing. Before slicing, place the fish back, fish belly, fish steak, fish tail, and fish bones separately to prepare for pickling and subsequen...

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PUM

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Abstract

The invention discloses a technique for deodorizing freshwater fish. In the method, spices and seasonings such as purple perilla and ginger are used to process fish, mutton smell, at the same time, is added for improvement, the fish smell and the mutton smell are combined, and the deodorizing effect is achieved by pretreatment of the raw material fish, salting of the raw material fish and drying of the raw material fish. In the technique for removing fishy smell from freshwater fish, which is provided by the invention, sheep bone (mutton) soup is used in combination with flavoring spices to effectively remove the bilgy odor of the freshwater fish product and greatly improve the flavor of the freshwater fish product; therefore, the bilgy odor of the freshwater fish product can be concealed effectively and the quality of the product is improved.

Description

technical field [0001] The invention relates to freshwater fish processing technology, in particular to a freshwater fish odor removal technology. Background technique [0002] my country is a big producer of aquatic products. The output of aquatic products accounts for about 40% of the world's total output, ranking first in the world. The output of farmed freshwater fish accounts for 73% of the world's total output of farmed freshwater fish. Since the 1990s, my country's aquatic product processing industry has made great progress, but compared with developed countries, there are still many shortcomings. At present, the utilization rate of freshwater fish processing in my country is only about 10%, a large part of which is due to the serious fishy smell of freshwater fish. [0003] There are three main causes of fishy odor formation: microbial, enzymatic or autoxidation in fresh fish due to improper handling and storage; absorption of volatile organic compounds from externa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/015A23L17/10A23L5/20
Inventor 陈奇
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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