Conditioning and making method and high-efficiency even drying method for small trash fish marine product

A drying method and small miscellaneous fish technology, applied in food preparation, application, food science, etc., can solve the problems of less than 30% processing rate of aquatic products and lack of deep processing technology, so as to prevent cardiovascular and cerebrovascular diseases, enrich nutrition, reduce The effect of cholesterol

Inactive Publication Date: 2012-11-28
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The processing rate of aquatic products in developed countries is above 80%, but the processing rate of aquatic products in my country is less than 30%, the main reason is the lack of deep processing technology
[0027] All of the above are literatures and patents on the separate processing or recombination of fish meat and fruits and vegetables...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Example 1: Preparation and Efficient Uniform Drying Method of Seafood Mixed Hairtail and Small Dragon Head Fish

[0041] Fresh or chilled seafood with a body length of 10-35cm and a weight of 40-180g, mixed with small hairtail and small dragon head fish, etc. After removing the head, scales, viscera, and washing with clean water to remove internal and external organs, cut the fish body into 6 -10cm fish section, and then the fish section and compound rinse solution (1%NaHCO 3 +0.4%NaCl (w / v)) soaked in a ratio of 1g:4mL for 4 hours, and then rinsed with tap water for 8 minutes. And pre-prepared seasonings in proportion by weight (8% sugar, 1.5% monosodium glutamate, 2.5% refined salt, 1% cooking wine, 1%-2% minced green onion and garlic, 1% cloves , 1% ginger and 1% star anise) mixed with fish seasoning, put into the infiltration room below 20 ℃, the vacuum degree is 0.085MPa, the ultrasonic power is 200W, and the immersion time is 10min, so that the seasoning is fully...

Embodiment 2

[0042] Example 2: Preparation and Efficient Uniform Drying Method of Seafood Mixed Small Yellow Croaker and Small Green Oyster

[0043] Fresh or chilled seafood with a body length of 8-18cm and a weight of 30-150g, such as mixed small yellow croaker and small green croaker, etc. After removing the head, scale, viscera, and washing with clean water to remove internal and external organs, cut the fish body into 6 -10cm fish section, and then the fish section and compound rinse solution (1%NaHCO 3+0.4%NaCl (w / v)) soaked in a ratio of 1g:4mL for 4 hours, and then rinsed with tap water for 8 minutes. And pre-prepared seasonings in proportion by weight (8% of fish weight sugar, 1.5% monosodium glutamate, 2.5% refined salt, 1% cooking wine, 1%-2% minced green onion and garlic, 1% cloves , 1% ginger and 1% star anise) mixed with fish seasoning, put into the infiltration room below 20 ℃, the vacuum degree is 0.085MPa, the ultrasonic power is 200W, and the immersion time is 10min, so t...

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PUM

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Abstract

The invention provides a conditioning and making method and a high-efficiency even drying method for a small trash fish marine product, belonging to the technical fields of food conditioning and aquatic product processing. The main process of the invention comprises the following steps of: removing three parts (fish scale, fish head and viscera) of a fresh or iced and fresh small trash fish marine product, washing the small trash fish marine product with clear water, slicing the small trash fish marine product into fish chips with the length of 6-10cm, deodorizing preprocessed fish meat for 4hours with compound rinsing fluid, then carrying out ultrasonic assisted vacuum impregnation conditioning (pickling and seasoning), secondary rinsing, draining, medium-short wave infrared drying pre-dehydrating, pulse spraying negative pressure microwave drying, packaging and sterilizing, thus the small trash fish dried fish prepared food product is obtained. The small trash fish marine product disclosed by the invention has good colour, fragrance and taste, beautiful appearance, low moisture content and complete nutrition, is a high-protein and low-fat food, is beneficial to reducing cholesterol and preventing cardiovascular and cerebrovascular diseases after being eaten for a long time, can be used for adjuvant therapy on leukaemia, stomach cancer and the like and is a high-quality leisure food for both the old and the young.

Description

technical field [0001] The invention discloses a method for conditioning and making small marine miscellaneous fish and an efficient and uniform drying method, relates to fish dehydration processing, and belongs to the technical field of conditioning food and aquatic product processing. Background technique [0002] my country is a large ocean country, with an area of ​​2.8 million square kilometers of fishing grounds, accounting for 59% of China's total sea area. In 2008, my country's seafood output reached 29.8 million tons, of which fish output was 16.3 million tons. In addition, the catch of marine fish is very large. For example, the annual catch of hairtail is more than 1 million tons, and the annual catch of small yellow croaker is more than 100,000 tons, but the proportion of small fish is more than 15%. If these small miscellaneous fishes are classified and separated, it will take a lot of work and effort, so the present invention uses the mixed small miscellaneous ...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 张慜陈凤杰周志仕
Owner JIANGNAN UNIV
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