A low-temperature active treatment process for flavored freshwater fish and its treatment equipment

A processing technology and a technology for freshwater fish, which are applied in the field of low-temperature active processing technology for flavored freshwater fish and processing equipment thereof, can solve the problems of insecure quality, insufficient nutrition, backward processing technology, etc., so as to improve production efficiency and improve flavor and taste. , the effect of good economic benefits

Active Publication Date: 2016-06-29
湖北允泰坊食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a low-temperature active treatment process for flavored freshwater fish and its treatment equipment to solve technical problems such as backward processing technology of salted fish and cured fish food, insufficient nutrition, long production cycle, and no guarantee of quality.

Method used

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  • A low-temperature active treatment process for flavored freshwater fish and its treatment equipment
  • A low-temperature active treatment process for flavored freshwater fish and its treatment equipment
  • A low-temperature active treatment process for flavored freshwater fish and its treatment equipment

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Embodiment 1: this local flavor freshwater fish low-temperature active treatment process comprises the following steps:

[0024] A. Select fresh grass carp or herring, each weighing about 1Kg. After slaughtering the fish, remove the scales and gills, cut the fish open from the back, remove the internal organs and scrape off the black membrane in the abdomen;

[0025] B. Wash the pretreated fish repeatedly to remove blood stains, and drain the rinsed fish until no water drips;

[0026] C. Put the fish into the blender, add 1 part of salt, 0.1 part of glutamyl transaminase, 0.2 part of nisin, and 0.7 part of konjac gum for every 100 parts of fish meat. set for 2 hours;

[0027] D. Put the fish on the air-drying trolley, send the air-drying trolley into the drying system to dehydrate the fish meat, the drying temperature is 5°C, and the drying time is 28 hours;

[0028] E. Send the dried fish into a vacuum packaging machine for packaging to obtain the finished product. ...

Embodiment 2

[0029] Embodiment 2: this local flavor freshwater fish low-temperature active treatment process comprises the following steps:

[0030] A. Select fresh grass carp or herring, each weighing about 1.25Kg. After slaughtering the fish, remove the scales and gills, cut the fish open from the back, remove the internal organs and scrape off the black membrane in the abdomen;

[0031] B. Wash the pretreated fish repeatedly to remove blood stains, and drain the rinsed fish until no water drips;

[0032] C. Put the fish into the blender, add 1 part of salt, 0.2 part of glutamyl transaminase, 0.3 part of nisin, and 0.85 part of konjac gum for every 100 parts of fish meat. Set for 2.5 hours;

[0033] D. Put the fish on the air-drying trolley, send the air-drying trolley into the drying system to dehydrate the fish meat, the drying temperature is 8°C, and the drying time is 29 hours;

[0034] E. Send the dried fish into a vacuum packaging machine for packaging to obtain the finished prod...

Embodiment 3

[0035] Embodiment 3: this local flavor freshwater fish low temperature active treatment process, comprises the following steps:

[0036] A. Select fresh grass carp or herring, each weighing about 1.5Kg. After slaughtering the fish, remove the scales and gills, cut the fish open from the back, remove the internal organs and scrape off the black film in the abdomen;

[0037] B. Wash the pretreated fish repeatedly to remove blood stains, and drain the rinsed fish until no water drips;

[0038] C. Put the fish into the blender, add 1 part of salt, 0.3 part of glutamyl transaminase, 0.4 part of nisin, and 1 part of konjac gum for every 100 parts of fish meat. set for 3 hours;

[0039] D. Put the fish on the air-drying trolley, send the air-drying trolley into the drying system to dehydrate the fish, the drying temperature is 10°C, and the drying time is 30 hours;

[0040] E. Send the dried fish into a vacuum packaging machine for packaging to obtain the finished product.

[0041...

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Abstract

The invention discloses a low-temperature activity treatment technology of flavor freshwater fish, which comprises the steps of fresh fish selection and pretreatment, fish meat rinsing and draining, stirring of fish meat and ingredients, dewatering and drying in a drying warehouse, vacuum packing and the like. According to the treatment technology, a specially-made system, and control and adjustment of a technological parameter allow fresh fish to be dewatered and dried at a lower drying temperature (5-10 DEG C) quickly, so that a unique flavor is formed, and a sanitary condition is improved greatly; a centrifugal fan in the system exchanges air quickly, and a dryer dries and dehumidifies the air, so that the indoor air can be kept in a compulsory circulation state all the time, and water evaporation of a material is facilitated; the freshwater fish is subjected to protein crosslinking by glutamoyl aminopherase, so that the flavor and a taste of the freshwater fish are further improved; and the machining time of the freshwater fish is shortened to be 30h from the existing approximate 80h, so that a production cycle is shortened, and the production efficiency is improved, and a good economic benefit is exerted.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a low-temperature active treatment technology and processing equipment for flavored freshwater fish. Background technique [0002] Salted fish, cured fish, etc. are traditional foods with local characteristics in my country, and are deeply loved by people. However, the method of making this kind of food is still very primitive and backward. It is basically hand-made, outdoor sun-dried or air-dried. It is greatly affected by the environment, the production scale is small, the production cycle is long, the product quality cannot be effectively guaranteed, and the sanitary condition is poor Difference. In addition, in the process of food processing, if the process is improper, the salt content is very high, which will seriously affect the flavor and taste, and the nutrition will also be lost excessively. This present situation of pickled food cannot adapt to food industrialization a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00
Inventor 杨克勤
Owner 湖北允泰坊食品有限公司
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