A kind of processing method of semi-dried fresh salted fish

A processing method and salted fish technology, which is applied in the field of semi-dried fresh salted fish processing, can solve food safety hazards, accelerate nitrite and other problems, maintain fish body texture, reduce nitrite production, and shorten production time Effect

Inactive Publication Date: 2011-12-14
林孟德
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional salted fish production method is long-term dry-salt pickling and storage at room temperature. During the pickling process, due to the action of microorganisms and enzymes in fish meat, the decomposition of substances in the body is accelerated, resulting in faster and more nitrite production. After eating, nitrite in the human body will be transformed into amine nitrite, which is harmful to human health. Therefore, salted fish products processed by traditional salted fish production methods have food safety hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A. First select 100 grams of southern pomfret for later use;

[0016] B. Rinse the southern pomfret with ice water, remove the viscera and gills, and then wash the abdominal cavity with clean water to remove the black film and blood, and put the washed fish body into a stainless steel with a height of 120cm, a length of 80cm, and a width of 80cm. In the pickling container, according to the weight ratio of fish and salt 3.8:1, salt is sprinkled on the surface of the fish body layer by layer, and then a heavy object is placed on the top of the pickling container containing the fish body to press the fish body. The pressure produced by the heavy object is 200 kg per square meter, marinate in a fresh-keeping store at a temperature of 4°C for 45 minutes, shake off the salt grains from the marinated fish body, and soak in 10% salt water for 45 minutes;

[0017] C. Rinse the fish body in flowing ice water for 35 minutes after immersion in salt water, so that the salt content o...

Embodiment 2

[0020] A. First select each horsehead fish of 400 grams for use;

[0021] B. Rinse the horsehead fish with ice water, remove the viscera and gills, then wash the abdominal cavity with clean water, remove the black film and blood, and put the washed fish body into a ceramic pot with a height of 120cm, a length of 80cm, and a width of 80cm In the pickling container, according to the weight ratio of fish and salt 3.8:1, salt is sprinkled on the surface of the fish body layer by layer, and then a heavy object is placed on the top of the pickling container containing the fish body to press the fish body. The pressure produced by the heavy object is 200 kg per square meter, marinate in a fresh-keeping store at a temperature of 4°C for 45 minutes, shake off the salt grains from the marinated fish body, and soak in 10% salt water for 45 minutes;

[0022] C. Rinse the fish body in flowing ice water for 35 minutes after immersion in salt water, so that the salt content of the fish body ...

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PUM

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Abstract

The invention discloses a method for processing semi-dried fresh salted fish, which comprises the steps of selecting fish, removing viscera and gills, washing and pickling, air-drying, and refrigerating in a freezer. Compared with the salted fish products produced by the traditional method, the semi-dried fresh salted fish processing method of the present invention has the advantages of unique flavor, good meat taste, hygiene and safety, and the like.

Description

technical field [0001] The invention relates to a processing method of dried fish, in particular to a processing method of semi-dried fresh salted fish. Background technique [0002] Fish products are indispensable delicacies in people's lives. Because salted fish is easy to store and easy to eat, people usually salt the fish for consumption. However, the traditional salted fish production method is long-term dry-salt pickling and storage at room temperature. During the pickling process, due to the action of microorganisms and enzymes in fish meat, the decomposition of substances in the body is accelerated, resulting in faster and more nitrite production. After eating, nitrite in the human body will be converted into amine nitrite that is harmful to human health. Therefore, salted fish products processed by traditional salted fish production methods have food safety hazards. Contents of the invention [0003] The purpose of the present invention is to overcome the disadva...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 林孟德
Owner 林孟德
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