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Processing method of canned adult sturgeon head

A processing method and technology of sturgeon heads, which are applied in the field of processing adult sturgeon heads, can solve the problems of waste, immature processing technology of sturgeon heads, insufficient use of sturgeon heads, etc., and achieve simple methods and clean surfaces Effect

Active Publication Date: 2014-03-19
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the inherent characteristics of the sturgeon head, there has been no mature processing technology of the sturgeon head, so that the sturgeon head with high nutritional value cannot be fully utilized, resulting in waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Sturgeon head pretreatment: remove the gills of the sturgeon head, rinse it with water, divide it into two parts symmetrically, and continue to rinse with running water to remove blood stains;

[0023] (2) Fish skin cleaning: place the sturgeon head with the skin side down, fumigate it with steam for 1 min, then immediately cool it with cold water at about 4°C, and scrape off the white substance on the surface of the fish skin.

[0024] (3) Cutting knife: cut the knife at the thicker part of the fish head. The cutting knife enters the knife from the section of the fish head. The interval should be about 1cm evenly, and the distance between the knife edge and the bottom is about 1cm;

[0025] (4) Fishy removal: Soak the fish head overnight in a solution containing 3% by weight of ginger powder and 6% by weight of salt, take it out and rinse with running water to drain.

[0026] (5) Seasoning: Put half of the fish head neatly into the packaging bag, add seasonings to ...

Embodiment 2

[0029] (1) Sturgeon head pretreatment: remove the gills of the sturgeon head, rinse it with water, divide it into two parts symmetrically, and continue to rinse with running water to remove blood stains;

[0030] (2) Fish skin cleaning: Fumigate the sturgeon head with the skin side down for 2 minutes, then immediately cool it with cold water at about 4°C, and scrape off the white substance on the surface of the fish skin.

[0031] (3) Cutting knives: Cutting the knife at the thicker part of the fish head. The cutting knife enters the knife from the section of the fish head. The interval should be about 3cm evenly, and the distance between the knife edge and the bottom is about 1cm;

[0032] (4) Remove fishy smell: Soak the fish head in a solution containing 5% ginger powder and 4% salt overnight, take it out and rinse it with running water to drain.

[0033] (5) Seasoning: Put half of the fish head neatly into the packaging bag, add seasonings to season, and pack.

[0034] (6...

Embodiment 3

[0036] (1) Sturgeon head pretreatment: remove the gills of the sturgeon head, rinse it with water, divide it into two parts symmetrically, and continue to rinse with running water to remove blood stains;

[0037] (2) Fish skin cleaning: place the sturgeon head with the skin side down, fumigate it with steam for 1.5 min, then immediately cool it with cold water at about 4°C, and scrape off the white substance on the surface of the fish skin.

[0038] (3) Cutting knives: Cutting the knife at the thicker part of the fish head. The cutting knife enters the knife from the section of the fish head. The interval should be about 2cm evenly, and the distance between the knife edge and the bottom is about 1cm;

[0039] (4) Remove fishy smell: Soak the fish head in a solution containing 4% ginger powder and 5% salt overnight, take it out and rinse it with running water to drain.

[0040] (5) Seasoning: Put half of the fish head neatly into the packaging bag, add seasonings to season, and...

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PUM

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Abstract

The invention discloses a processing method of canned adult sturgeon head. The processing method comprises the following steps: preprocessing a sturgeon head, removing mucus, processing to form crossed patterns, removing the sturgeon smell, seasoning, packaging and sterilizing to obtain the canned adult sturgeon head. The canned adult sturgeon head prepared by using the method retains the shape characteristics of the sturgeon head, the chewiness of the cartilage of the sturgeon head can be fully tasted by people, the flavor of canned sturgeon can be reflected, and the canned adult sturgeon head can be stored for a long term and has a very high nutritional value.

Description

technical field [0001] The invention relates to a method for processing canned adult sturgeon heads, belonging to the technical field of aquatic product processing. Background technique [0002] Sturgeon ( Acipenser ), also known as Sturgeon, is the oldest and most primitive cartilaginous fish species on earth like sharks. It is the largest and longest-lived fish among freshwater fishes, and has high economic and scientific value. In recent years, with the success and promotion of sturgeon artificial breeding and breeding technology, my country's sturgeon farming industry has made remarkable achievements, and the breeding area and production of sturgeon have increased year by year. Known as "black gold", sturgeon roe sauce has always been the main research target of sturgeon farmers. In the process of producing sturgeon roe sauce, a large number of processing by-products are produced, among which the fish head has a fishy smell. Heavy and limit its further development and ...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/015A23L17/00A23L5/20
CPCA23L5/20A23L5/57A23L17/00A23V2002/00A23V2200/15A23V2300/24
Inventor 郝淑贤周婉君李来好杨贤庆林婉玲魏涯黄卉岑剑伟赵永强戚勃胡晓吴燕燕邓建朝杨少玲马海霞
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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