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A kind of softening process of freshwater fish intermuscular thorns

A technology of freshwater fish and technology, which is applied in food preparation, food drying, food science, etc., can solve the problems of excessive fat, small total production scale, and fish festering, so as to improve the processing rate, expand the scope of processing and utilization, and promote Improved effect

Inactive Publication Date: 2015-10-21
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the sustainable growth of freshwater fish production depends on the development of its processing industry. In recent years, people have made a lot of efforts in freshwater fish processing, and some products processed from freshwater fish have also appeared on the market, such as surimi, Fish head tofu, canned fish, flavored leisure dried fish, drunken fish, etc., but due to various reasons, the total output of these products is not large, and the processing rate of freshwater fish is still less than 10% of the total output, which obviously restricts the sustainable development of the freshwater fish industry. sustainable development
The processing technology used in existing products will be affected by the characteristics of general freshwater fish with many small intermuscular spines
Traditional canned fish is steamed at high temperature, but because there is no improper dehydration pretreatment, the heat treatment time cannot be too long, and it can only meet the microbiological safety requirements, otherwise the texture of the fish will fester and affect consumer acceptance. The intensity of heat treatment can not effectively soften the small intermuscular spines of fish meat
Flavored recreational dried fish product technology, although it can achieve the purpose of crisping fishbone, but generally adopts high-temperature frying process, which makes the product contain too much fat and affects the shape of fish meat
The reported high-temperature steaming and softening technology of fish bones in catfish meat has not undergone dehydration and drying treatment, so the freshwater fish meat will be soft and rotten, and the effect of softening the fish bones and maintaining the integrity of the fish meat cannot be achieved. In addition, this technology uses steam Cooking, so it must be processed under packaging conditions, and spiny fish tends to puncture the bag, which also limits its scope of application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Fresh grass carp is used as raw material, after removing the head, tail, viscera and scales, washing, draining and dividing into fish pieces of appropriate size, salting and dehydrating in 4% salt solution for 3 hours; drying in hot air in an oven at 45°C 9h, then transferred to a pressure-resistant hot air steam cabinet, treated with hot air at 125°C under 0.2MP pressure for 30 minutes, and cooled with cold air under the same pressure to a temperature of 30°C for fish pieces.

Embodiment 2

[0017] Use frozen bighead carp as raw material, thaw, remove the head, tail, viscera and scales, wash, drain and cut into fish pieces of appropriate size, salt and dehydrate in 6% salt solution for 1 hour, rinse with water , placed in an oven, dried with hot air at 40°C for 15 hours; then transferred to a pressure-resistant hot air steamer, treated with hot air at 135°C under 0.3MP pressure for 20 minutes, and cooled with cold air at the same pressure to a temperature of 40°C .

Embodiment 3

[0019] Fresh white fish with intermuscular thorns that have been properly cleaned and cut as raw materials, salted and dehydrated in 5% salt solution for 1.6 hours; then dried in an oven with 40 hot air for 10 hours, and then transferred to a pressure-resistant hot air steamer , treated with hot air at 130°C for 25 minutes under a pressure of 0.25MP, and cooled with cold air at the same pressure to a temperature of 30°C for fish pieces.

[0020] This shows that the technology provided by the invention has actually gone through:

[0021] The pretreatment step of cleaning and cutting into pieces properly with fresh or thawed freshwater fish raw materials with many intermuscular thorns;

[0022] The fish block obtained in the pretreatment step is placed in a 4%-6% salt solution for salting and dehydration for 2 to 3 hours, and the salting step of rinsing the fish block with clean water after the treatment is completed;

[0023] A hot air drying step in which the dehydrated fish ...

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PUM

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Abstract

The invention discloses a process of softening intramuscular bones of freshwater fish. The process comprises the following steps: with the section, having more intramuscular bones, of the freshwater fish as a raw material, pretreating, salting and dewatering, performing hot-air drying, and performing pressurizing hot air high-temperature treatment, so that the effects of completely softening the intramuscular bones of the freshwater fish and keeping the complete shape of a fish block are achieved. According to the process, the intramuscular bones in the freshwater fish block is completely softened on the premise of keeping the complete shape; the fish blocks treated by using the process can be processed into various freshwater fish finished products through proper conditioning. According to the process, the processing utilizing range of the freshwater fish can be widened, and the processing rate of the freshwater fish is promoted.

Description

technical field [0001] The invention provides a method for softening small intermuscular spines of freshwater fish, and belongs to the technical field of freshwater fish processing. Background technique [0002] In recent years, the growth of marine fish production has slowed down, while the production of freshwater fish has grown steadily due to the availability of freshwater resources for artificial breeding. However, the sustainable growth of freshwater fish production depends on the development of its processing industry. In recent years, people have made a lot of efforts in freshwater fish processing, and some products processed from freshwater fish have also appeared on the market, such as surimi, Fish head tofu, canned fish, flavored leisure dried fish, drunken fish, etc., but due to various reasons, the total output of these products is not large, and the processing rate of freshwater fish is still less than 10% of the total output, which obviously restricts the sust...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23L17/00
CPCA23L17/00A23V2002/00A23V2300/10
Inventor 许学勤毛文星许艳顺姜启兴于沛沛夏文水
Owner JIANGNAN UNIV