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Method for processing instant leiocassis longirostris fins

A processing method and technology for channel catfish, which are applied in the field of processing instant channel catfish fins, can solve problems such as inconvenience and unfavorable high-value utilization of fish by-products, and achieve the effects of increasing added value, low cost of raw materials, and rich nutrition.

Active Publication Date: 2014-12-03
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Catfish fins (pectoral fins with meat) are the by-products of catfish fillet processing. The meat on the fish fins is tender and delicious, rich in collagen, and has no spines. However, it is currently the same as other fish by-products. As the raw material of dishes, consumers can only eat it when eating, so it is very inconvenient
[0004] At present, there are no ready-to-eat products made of catfish fins on the market. Therefore, these products are still difficult to meet the fast-paced modern people's demand for food, and it is also not conducive to the high-value utilization of fish by-products by aquatic product processing enterprises

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of processing method of instant catfish fin, method step is as follows:

[0026] (1) Raw material pretreatment:

[0027] Clean the catfish fins, remove fish blood, fish intestines and other impurities, and drain the water for later use;

[0028] (2) Pickled:

[0029] Weigh the fish fins processed in step (1) according to the weight ratio of fish fins and marinade 100:8, mix well, and marinate in a cold storage at 0-4°C for 6 hours;

[0030] The proportioning of the marinade in parts by weight is: 6 kg of salt, 3 kg of white sugar, 1.5 kg of pepper powder, 2 kg of chili powder, 0.3 kg of ginger powder, 0.3 kg of black pepper powder, 0.15 kg of lemongrass powder, and 0.3 kg of coriander seed powder. kg, bay leaf powder 0.15kg, cinnamon powder 0.12kg, thyme powder 0.08kg, monosodium glutamate 0.4kg, liquor 0.8kg and soy sauce 0.5kg;

[0031] (3) Vacuum low temperature cold air drying:

[0032] Drain the excess marinade from the fish fins obtained in step (2), pl...

Embodiment 2

[0040] A kind of processing method of instant catfish fin, method step is as follows:

[0041] (1) Raw material pretreatment:

[0042] Clean the catfish fins, remove fish blood, fish intestines and other impurities, and drain the water for later use;

[0043] (2) Pickled:

[0044] Weigh the fish fins processed in step (1) according to the weight ratio of fish fins and marinade 100:8, mix well, and marinate in a cold storage at 0-4°C for 6 hours;

[0045] The proportioning of the marinade by weight is: salt 5kg, white granulated sugar 2kg, pepper powder 0.8kg, chili powder 1.5kg, ginger powder 0.2kg, black pepper powder 0.2kg, lemon grass powder 0.1kg, coriander seed powder 0.2kg, bay leaf powder 0.1kg, cinnamon powder 0.08kg, thyme powder 0.05kg, monosodium glutamate 0.2kg, liquor 0.5kg and soy sauce 0.3kg;

[0046] The preparation method of the fragrant leaf powder is as follows: in parts by weight, 100 parts of fragrant leaves, 5 parts of lotus leaves, 5 parts of roses, 3...

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PUM

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Abstract

The invention provides a method for processing instant leiocassis longirostris fins, relating to the technical field of food processing. The method comprises the following process flows: washing leiocassis longirostris fins, removing the impurities such as fish blood and fish intestines and draining the leiocassis longirostris fins for later use; salting the leiocassis longirostris fins, specifically, weighing the treated leiocassis longirostris fins according to a weight ratio of the leiocassis longirostris fins to the marinade being 100 to 8, mixing the leiocassis longirostris fins with the marinade uniformly and salting the leiocassis longirostris fins in a cold storage at 0-4 DEG C for 6 hours; then draining the surplus marinade on the leiocassis longirostris fins, putting the leiocassis longirostris fins in a vacuum low-temperature cold air dryer and maintaining the leiocassis longirostris fins at 40-50 DEG C for 60-90 minutes; carrying out vacuum packaging on the dried leiocassis longirostris fins with aluminium foil bags; sterilizing the packaged leiocassis longirostris fins at 121 DEG C for 20-30 minutes and then cooling and coding the leiocassis longirostris fins, thus obtaining the instant leiocassis longirostris fins. The method is low in raw material cost and simple in process, is suitable for industrial production, has the effect of greatly increasing the additional values of fish byproducts and has good market prospect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for instant catfish fins. Background technique [0002] With the development of society and the improvement of people's living standards, people's food consumption patterns are also changing. They not only care about the nutrition and safety of food, but also pay more and more attention to the deliciousness and convenience of food. At present, consumers pay more and more attention to instant flavor food. is becoming more and more popular. [0003] Catfish fins (pectoral fins with meat) are the by-products of catfish fillet processing. The meat on the fish fins is tender and delicious, rich in collagen, and has no spines. However, it is currently the same as other fish by-products. As the raw material of dishes, consumers can only eat it when they have meals, so it is very inconvenient. [0004] At present, there are no ready-to-eat products made of c...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
CPCA23L17/00A23L27/00
Inventor 杨立许瑞红
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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