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Ready-to-eat freshwater fish processing method

A processing method and technology for freshwater fish, which can be used in food preparation, food science, application, etc., and can solve problems such as loss and nutrient destruction of freshwater fish products.

Inactive Publication Date: 2013-02-27
KUANDIAN MANCHU AUTONOMOUS COUNTY KANGLI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the defect that the nutrition of freshwater fish products is damaged and lost due to the existing freshwater fish processing technology, and to provide a freshwater fish processing method with fresh taste and high nutritional value

Method used

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  • Ready-to-eat freshwater fish processing method

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Embodiment Construction

[0008] The present invention is further described below in conjunction with accompanying drawing.

[0009] The process of configuring the seasoning sauce, first wash the ingredients such as ginkgo, tangerine peel, licorice, Houttuynia cordata, green onions, garlic, ginger, etc. Natural chili oil is made into seasoning sauce according to the ratio of ingredients. Sucrose, edible salt, monosodium glutamate, plant spices, ginkgo fruit, tangerine peel, licorice, Houttuynia cordata, green onion, garlic, ginger, pepper powder, natural chili oil, according to 4:2:1:0.5:0.3:0.3:0.3:0.1: 0.3:0.2:0.3:0.4:0.3, ratio modulation.

[0010] The process of processing freshwater fish,

[0011] 1. Raw material procurement

[0012] The purchased freshwater fish must first undergo quality inspection according to the standards, and the freshwater fish that pass the inspection are sorted into the factory according to the type and specification.

[0013] 2. Slaughter and cleaning

[0014] Slaug...

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PUM

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Abstract

The invention provides a ready-to-eat freshwater fish processing method which is mainly characterized by comprising the following steps of: carrying out vacuum package in a high temperate-resistant cooking package bag after the working procedures of slaughtering, washing, dewatering, curing and slurry dropping of the freshwater fish, and carrying out high-temperature sterilization and cooking within a short time in a high-pressure container, so that the volatile nutrient substances in the freshwater fish can not be volatilized out of the package bag, the fresh and tender mouth feel and the nutritive value of the freshwater fish can be kept, the freshwater fish product can be preferably stored and transported after the high-temperature sterilization, the ready-to-eat consumption pattern after the bag is opened can be met, and the freshwater fish is convenient to eat.

Description

technical field [0001] The invention relates to a processing method of instant freshwater fish, which relates to a processing method of food, in particular to a processing method of freshwater fish in a bag-opening and instant consumption mode. Background technique [0002] Located in the Yalu River in the Changbai Mountains of the Liaodong Peninsula, there are many kinds of freshwater fish, including carp, crucian carp, mandarin fish, catfish, silver carp, mochi, male fish and whitebait. They are nutritious and balanced, with protein, fat, Amino acids and unsaturated fatty acids have a particularly prominent health care effect. The docosahexaenoic acid and eicosapentaenoic acid contained in it are most easily absorbed by the human body. Freshwater fish products are extremely rich in minerals, among which minerals such as calcium and phosphorus and trace elements such as iodine and zinc are indispensable nutrients for children's growth period. [0003] At present, domestic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 刘子豪
Owner KUANDIAN MANCHU AUTONOMOUS COUNTY KANGLI FOOD
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