Method for softening fishbone in freshwater fish product

A technology for freshwater fish and products, which is applied in food preparation, application, food science, etc. It can solve the problems that fishbone treatment cannot fully meet the needs of consumers, and there is no standardized technology and process, etc., and achieve good taste, simple process, and convenient consumption Effect

Inactive Publication Date: 2012-03-21
湖北土老憨生态农业科技股份有限公司
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

The processing of leisure fish cooked food products in the market is different, and there is no standardized technology and process, especially the treatment of fish bones cannot fully meet the needs of consumers

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0015] Below in conjunction with example the present invention is described further: take silver carp as example, other freshwater fish processing methods are identical.

[0016] 1) The raw live fish transported by an oxygen transport vehicle is silver carp weighing 1.5-2 catties. First, the raw live fish is placed in a temporary culture pond for 24 hours to allow the metabolites in the intestinal tract of the fish to be discharged.

[0017] 2) Slaughter the silver carp, remove the viscera, head, fins, backbone and black skin to obtain two pieces of silver carp flesh, and the meat harvesting rate is 60%-65%.

[0018] 3) Use low-temperature and low-salt conditions to marinate fish fillets. Specifically, at an ambient temperature of 15°C, put each 1,000 catties of fish in a pickling pool filled with 1,000 catties of water and 220 catties of salt for 1 hour, and then The pickled fish fillets are scooped up in a pickling pool equipped with clear water to clean the surface salt,...

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Abstract

A method for softening fishbone in freshwater fish product adopts high pressure steaming and boiling process to soften the fishbone, namely sterilizing vacuum packaged leisure fish food in an Autoclave at 0.1MPa for 80 to 100min. The method can soften fishbone and at the same time can sterilize it and shorten the technical flow. The leisure fish food after the fishbone softening process can be eaten by just opening the bag, with abundant nutrition and convenient eating.

Description

technical field [0001] The technical field of freshwater fish product processing of the present invention particularly relates to a method for softening fishbone in freshwater fish product. Background technique [0002] my country is rich in freshwater fish resources. At present, the processing ratio of freshwater fish in the country is only 14.1%, and nearly 80% enter the market in the form of live freshwater fish. Because the cathepsin in freshwater fish is highly active at room temperature, the autolysis of fish tissue is fast, and it is easy to breed. Microorganisms cause spoilage, and the loss rate of spoilage caused by insufficient storage and sales conditions reaches 30% every year. In addition, the preservation, storage and transportation technology of freshwater fish cannot keep up with the development of sales, which makes the sales radius of freshwater fish smaller and limits the development of freshwater fishery. Freshwater fish processed products mainly includ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 陈世贵付彩霞王应喜杨春全
Owner 湖北土老憨生态农业科技股份有限公司
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