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Processing technology for prolonging quality guarantee period of flavor fish

A technology for processing and flavoring fish, applied in application, food preparation, food science, etc., can solve problems such as difficult to meet the needs of consumption levels, difficult to maintain fish quality, and monotonous flavor, so as to reduce sales pressure and reduce production costs , the effect of increasing appetite

Active Publication Date: 2013-10-02
湖南省东江清水食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, on the whole, it seems that there are few varieties and monotonous flavors, and it is difficult to meet the needs of different consumption levels in society.
Moreover, the processing of frozen small packages and surimi products must have corresponding processing and refrigeration equipment, which is very expensive. In the case of my country's current refrigeration facilities, it is difficult to maintain the quality of fish products.
[0003] The existing flavor fish is fried and eaten now, with a short shelf life and not easy to store for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A processing technology for prolonging the shelf life of flavored fish, the processing steps are as follows:

[0036] ① Pretreatment

[0037] Take 120kg of fresh fish, remove the scales, viscera, head, tail, keel, and clean, and bake at 140°C for 3 hours, until the surface of the fish is yellowish, scabbed, and the skin feels hard;

[0038] ② cut into pieces

[0039] Cut the pretreated carp body into pieces of ≤20×40mm;

[0040] ③ fried

[0041]First put the soybean oil into the oil pan to heat, when the temperature reaches 200°C; put the cut pieces of fish into a stainless steel mesh container with a stirring device, immerse the stainless steel mesh container in the oil pan, and stir automatically; When the oil temperature will naturally drop to <160°C, keep heating and stirring, when the temperature rises to 175°C, the block fish is fried, automatically lift the stainless steel mesh container out of the oil pan, and drain the oil for 3 minutes;

[0042] ④ marinate...

Embodiment 2

[0052] A processing technology for prolonging the shelf life of flavored fish, the processing steps are as follows:

[0053] ① Pretreatment

[0054] Take 120kg of fresh dace, remove the scales, viscera, head, tail, keel, and clean, and bake at 120°C for 3 hours, until the surface of the fish is slightly yellow, crusted, and the skin feels hard;

[0055] ② cut into pieces

[0056] Cut the pretreated fish body into pieces ≤ 20×40mm;

[0057] ③ fried

[0058] First put the soybean oil into the oil pan to heat, when the temperature reaches 180°C; put the cut pieces of fish into a stainless steel mesh container with a stirring device, immerse the stainless steel mesh container in the oil pan, and stir automatically; When the oil temperature will naturally drop to <160°C, keep heating and stirring, when the temperature rises to 175°C, the block fish is fried, automatically lift the stainless steel mesh container out of the oil pan, and drain the oil for 3 minutes;

[0059] ④ mar...

Embodiment 3

[0069] A processing technology for prolonging the shelf life of flavored fish, the processing steps are as follows:

[0070] ① Pretreatment

[0071] Take 120kg of fresh grass carp, remove the scales, viscera, head, tail, keel, and clean, and bake at 150°C for 3 hours, until the surface of the fish is slightly yellow, crusted, and the skin feels hard;

[0072] ② cut into pieces

[0073] Cut the pretreated fish body into pieces ≤ 20×40mm;

[0074] ③ fried

[0075] First put the soybean oil into the oil pan to heat, when the temperature reaches 190°C; put the cut fish into a stainless steel mesh container with a stirring device, immerse the stainless steel mesh container in the oil pan, and stir automatically; When the oil temperature will naturally drop to <160°C, keep heating and stirring, when the temperature rises to 175°C, the block fish is fried, automatically lift the stainless steel mesh container out of the oil pan, and drain the oil for 3 minutes;

[0076] ④ marinat...

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Abstract

The invention relates to a processing technology for prolonging the quality guarantee period of flavor fish, which belongs to the field of deep processing of freshwater fish. The technology comprises the following steps of: pre-treating; dicing; frying; marinating; adding flavor ingredients; packing in vacuum; and sterilizing. Bay Leaves, semen myristicae and yellow gardenia with compatibility and mutual promotion serve as ingredients of the flavor fish and have good bacteriostatic and preservative effects. Therefore, the storage time of the fish is greatly prolonged; and according to qualitytrack, the quality guarantee period of the fish can reach more than one year. According to the freshwater fish processed by the method, the utilization rate of the fish is high, energy consumption equipment for refrigeration and the like is not required in the processing process, the production cost is extremely low, and the prepared flavor fish is fragrant, has the functions of invigorating stomach and promoting digestion, does not contain any additive or preservative, and is purely natural healthy food.

Description

technical field [0001] The invention relates to the field of deep processing of freshwater fish, in particular to a processing technology for prolonging the shelf life of flavored fish. Background technique [0002] At present, the flavored fish processing products on the market are mainly frozen small-packaged fish fillets, fish segments, fish blocks, and fresh frozen fish balls, fish cakes, fish sausages and other surimi products. played a positive role. However, on the whole, it seems that there are few varieties and monotonous flavors, which are difficult to meet the needs of different consumption levels in society. Moreover, the processing of frozen small packages and surimi products must have corresponding processing and refrigeration equipment, which is very expensive. Under the current situation of incomplete refrigeration facilities in our country, it is difficult to maintain the quality of fish products. [0003] Existing flavor fish is also fried and eaten now, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 吴己生吴志强
Owner 湖南省东江清水食品有限公司
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