Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Making method for powder sticked pacific saury slices

A production method and technology of saury, applied in food preparation, food processing, food science, etc., can solve the problems of yellowing of fish meat, astringent taste, loss of active ingredients and water, etc.

Active Publication Date: 2014-02-05
HENGMAO IND GRP
View PDF3 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because saury meat contains less fat and is anti-oxidant, canned cooked fish can be stored at room temperature for more than ten years without deterioration. It has the fragrance of fresh fish, but if it is stored in the freezer for a long time, the active ingredients and water in the fresh fish will be lost, the flesh of the fish will turn yellow, and gradually lose the fragrance of fresh fish

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for making sticky saury fillets, characterized in that: after the following process steps

[0019] 1. Raw material selection and storage Select fresh saury as raw material, store in a cold storage below -18°C, and reserve;

[0020] 2. Thawing Soak the saury raw material in salt water with a concentration of 3% to thaw, and control the central temperature of the fish body at -5°C after thawing;

[0021] 3. Scale removal and head removal Use a stainless steel knife to clean the scales attached to the surface of the fish body from the tail to the head of the thawed saury, and then cut off the head;

[0022] 4. Slice and cut the saury with its head removed, cut into the head from the tail of the fish along its vertebrae with a sharp stainless steel knife, separate the fish body from the vertebrae, remove internal organs, fish blood and impurities, and cut the fish The body is cut into sections with a knife to make fish fillets. The weight of each fish fillet is co...

Embodiment 2

[0030] A method for making sticky saury fillets, characterized in that: after the following process steps

[0031] 1. Raw material selection and storage Select fresh saury as raw material, store in a cold storage below -18°C, and reserve;

[0032] 2. Thawing Soak the saury raw material in salt water with a concentration of 2% to thaw, and control the central temperature of the fish body at -3°C after thawing;

[0033] 3. Scale removal and head removal Use a stainless steel knife to clean the scales attached to the surface of the fish body from the tail to the head of the thawed saury, and then cut off the head;

[0034] 4. Slice and cut the saury with its head removed, cut into the head from the tail of the fish along its vertebrae with a sharp stainless steel knife, separate the fish body from the vertebrae, remove internal organs, fish blood and impurities, and cut the fish The body is cut into sections with a knife to make fish fillets. The weight of each fish fillet is co...

Embodiment 3

[0041] A method for making sticky saury fillets, characterized in that: after the following process steps

[0042] 1. Raw material selection and storage Select fresh saury as raw material, store in a cold storage below -18°C, and reserve;

[0043] 2. Thawing Soak the saury raw material in salt water with a concentration of 2.5% to thaw, and control the central temperature of the fish body at -4°C after thawing;

[0044] 3. Scale removal and head removal Use a stainless steel knife to clean the scales attached to the surface of the fish body from the tail to the head of the thawed saury, and then cut off the head;

[0045] 4. Slice and cut the saury with its head removed, cut into the head from the tail of the fish along its vertebrae with a sharp stainless steel knife, separate the fish body from the vertebrae, remove internal organs, fish blood and impurities, and cut the fish The body is cut into sections with a knife to make fish fillets. The weight of each fish fillet is ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a making method for powder sticked pacific saury slices. The method includes: preferably selecting a fresh pacific saury as the raw material, subjecting the raw material pacific saury to scaling, decapitating, evisceration, fish blood and impurity removal, conducting carcass opening and separation on the fish body and the vertebra, making the fish body into fish slices, then washing and draining the fish slices, and putting them into a seasoning solution made of salt, garlic essential oil, kelp liquid, soy sauce, granulated sugar, ginger juice, lemon juice and water to undergo low temperature impregnation to be tasty, performing water controlling, then wrapping the outer surfaces of the fish slices with potato starch, and carrying out quick-freezing treatment so as to obtain nutrient-rich quick-frozen powder sticked pacific saury slices. The making method for powder sticked pacific saury slices provided by the invention has the characteristics of advanced technology, reasonable process, strong operability and high making efficiency. The made fish slices have the advantages of beautiful appearance, safety and sanitation, stable quality, long shelf life, fresh and mellow taste, palatable sweet and salty taste and unique flavor, and can be eaten after opening the package and frying.

Description

technical field [0001] The invention relates to the manufacture of aquatic food products, in particular to a method for making sticky saury fillets. Background technique [0002] We know that saury is rich in protein and unsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are indispensable to the human body. Containing EPA and DHA can inhibit high blood pressure, myocardial infarction, The role of arteriosclerosis. Its meat is white and tender, and its taste is delicious and pure. It is a very common fish species in food dishes in some East Asian regions. At present, there are mainly cooked fish cans, fish balls, frozen fresh fish sections, etc. on the market using saury as raw material to make instant food. Because saury meat contains less fat and is anti-oxidant, canned cooked fish can be stored at room temperature for more than ten years without deterioration. It has the fragrance of fresh fish, but if it is stored in the f...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/10A23L29/30A23V2002/00A23V2300/00A23V2300/20
Inventor 毕敬淳王新张卫张鲁萍李洁
Owner HENGMAO IND GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com