Preserving method of low-salt sea bass
A processing method and technology for sea bass, which are applied in the field of salting and processing of low-salt sea bass, can solve the problems of poor taste, hard texture of fish and high salt content, and achieve soft and hard muscles without rehydration and salt reduction treatment. Moderate, nutrient-rich effects
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[0042] Example 1:
[0043] A salting and processing method of low-salt sea bass, including the following steps:
[0044] (1) Pretreatment: Remove the scales and internal organs of the fresh fish, and rinse them with clean water.
[0045] (2) Marinating: Put the fish weighing about 500g into 6L 13% thick brine, and marinate below 15°C for 50h. After the marinating, take it out and drain.
[0046] (3) Desalting: quickly put the drained fish into the desalting solution and soak it at 15°C for 50h.
[0047] The desalting solution is made by mixing the following components by weight percentage: 1% seaweed polyphenol, 0.1% vitamin C, 1% complex phosphate, and 97.9% water.
[0048] The composite phosphate is made by mixing the following components in parts by weight: 42 parts of sodium tripolyphosphate, 25 parts of sodium hexametaphosphate, 12 parts of sodium pyrophosphate, 18 parts of sodium dihydrogen phosphate, and 8 parts of disodium hydrogen phosphate.
[0049] (4) Finished product packagin...
Example Embodiment
[0055] Example 2:
[0056] A salting and processing method of low-salt sea bass, including the following steps:
[0057] (1) Pretreatment: Descaling and gutting of the thawed frozen fish, and rinse with water.
[0058] (2) Marinating: Put the fish weighing about 500g into 6.5L of 15% concentrated brine, and marinate at 15°C for 45h. After the marinating, take it out and drain.
[0059] (3) Desalting: quickly put the drained fish into the desalting solution and soak it under 15°C for 45h.
[0060] The desalting solution is made by mixing the following components by weight percentage: seaweed polyphenol 5%, vitamin C 2%, complex phosphate 5%, water 88%.
[0061] The composite phosphate is made by mixing the following components in parts by weight: 46 parts of sodium tripolyphosphate, 20 parts of sodium hexametaphosphate, 10 parts of sodium pyrophosphate, 15 parts of sodium dihydrogen phosphate, and 4 parts of disodium hydrogen phosphate.
[0062] (4) Finished product packaging: After the fi...
Example Embodiment
[0068] Example 3:
[0069] A salting and processing method of low-salt sea bass, including the following steps:
[0070] (1) Pretreatment: Remove the scales and internal organs of the fresh fish, and rinse them with clean water.
[0071] (2) Marinating: Put fish weighing about 800g into 10L of 14% concentrated brine, and marinate at 15°C for 48h. After marinating, remove and drain.
[0072] (3) Desalting: quickly put the drained fish into the desalting solution and soak for 48h below 15°C.
[0073] The desalting solution is made by mixing the following components by weight percentage: 3% seaweed polyphenol, 1% vitamin C, 3% complex phosphate, and 93% water.
[0074] The composite phosphate is made by mixing the following components in parts by weight: 44 parts of sodium tripolyphosphate, 22 parts of sodium hexametaphosphate, 11 parts of sodium pyrophosphate, 16 parts of sodium dihydrogen phosphate, and 7 parts of disodium hydrogen phosphate.
[0075] (4) Finished product packaging: After ...
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