Processing method of instant loach

A production method and loach technology are applied in the field of food processing to achieve the effects of good preservation, strong operability and safe consumption

Inactive Publication Date: 2014-12-24
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the accelerated pace of life, more and more ready-to-eat foods have gradually become people's daily consumer goods. After processing, ready-to-eat food is made. At present, the use method of loach is relatively single, and most of them are consumed by farmers themselves, which limits the development of the loach industry. The instant loach food that appears on the market is few in number and has not formed large-scale production. The main reason is For existing ready-to-eat loach its appearance and mouthfeel are all not good enough, its nutritional labeling loss of processed loach food is serious, has seriously reduced the medicinal and nutritive value that loach itself has, therefore, has limited the development of loach industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Pretreatment: Take 1000g of fresh loach and wash it, remove the tail and fins, remove the head, dissect the viscera, and wash the mucus and impurities on the surface of the fish with running water, and wash the blood, viscera and black film in the abdominal cavity;

[0025] 2) Deodorization treatment: take the pretreated loach and soak it in 3000g deodorization solution for 2 hours for deodorization treatment; the deodorization solution is 3 parts by weight of Angelica dahurica, 1 part by weight of perilla, Ginger, 1 part by weight of ling vanilla, 12 parts by weight of bay leaves, and 5 parts by weight of star-shaped fennel are added to 50 parts by weight of hot water at a constant temperature of 80°C and soaked for 6-12 hours, and the soaking liquid is filtered, and the filtrate is deodorized liquid;

[0026] 3) Pickling: Make a knife cut on both sides of the loach that has been deodorized along its length, and then put it in 2000g salt water with a concentration o...

Embodiment 2

[0035] 1) Pretreatment: Take 1000g of fresh loach and wash it, remove the tail and fins, remove the head, dissect the viscera, and wash the mucus and impurities on the surface of the fish with running water, and wash the blood, viscera and black film in the abdominal cavity;

[0036] 2) Deodorization treatment: take the pretreated loach and soak it in 3000g deodorization liquid for 4 hours for deodorization treatment; Ginger, 5 parts by weight of spirit herbs, 8 parts by weight of bay leaves, and 9 parts by weight of star-shaped fennel are added to 80 parts by weight of hot water at a constant temperature of 80°C and soaked for 6-12 hours, and the soaking solution is filtered, and the filtrate is deodorized liquid;

[0037] 3) Pickling: Make a knife cut on both sides of the loach that has been deodorized along its length, and then put it in 2000g salt water with a concentration of 3% to marinate for 40 minutes; rinse it with clean water once after marinating, and drain the wat...

Embodiment 3

[0046] 1) Pretreatment: Take 1000g of fresh loach and wash it, remove the tail and fins, remove the head, dissect the viscera, and wash the mucus and impurities on the surface of the fish with running water, and wash the blood, viscera and black film in the abdominal cavity;

[0047] 2) Deodorization treatment: take the pretreated loach and soak it in 3000g deodorization solution for 3 hours for deodorization treatment; Ginger, 3 parts by weight of ling vanilla, 10 parts by weight of bay leaves, and 7 parts by weight of star-shaped fennel are added to 65 parts by weight of 80°C constant temperature hot water and soaked for 6-12 hours, and the soaking solution is filtered, and the filtrate is deodorization liquid;

[0048] 3) Pickling: Make a knife cut on both sides of the loach that has been deodorized along its length, and then put it in 1500g salt water with a concentration of 3% to marinate for 35 minutes; rinse it with clean water once after marinating, and drain the water...

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Abstract

The invention discloses a processing method of instant loach. The processing method comprises the following steps: (1) preprocessing; (2) removing the smell; (3) salting; (4) steaming; (5) seasoning; (6) filming; (7) baking; (8) puffing; (9) packaging in vacuum. According to the processing method, a process is simple and feasible, ingredients in smell removal liquid cooperate with each other, and the beneficial ingredients permeate loach meat while the smell is removed; salt can conveniently permeate the loach meat due to the salting process, nutritional ingredients can be effectively guaranteed not to be destroyed due to the steaming process, and the instant loach is golden yellow in surface color, burnt outside, tender inside, and fragrant and crisp in mouth feel due to the baking process and the microwave puffing process after the filming process; the instant loach processed by the method is long in shelf life, nutritional ingredients are well preserved, Chinese herbal medicine ingredients used in the processing process are easily absorbed by a human body, any chemical preservative is not added, and the instant loach is safe to eat; the processing method is strong in operability and easy for large-scale production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of instant loach. Background technique [0002] loach (Misgurnus anguillicaudatus) , also known as loach, belongs to Cyprinidae, loach family, widely distributed in Japan, Korea, Thailand, Malaysia and the Philippines in Asia, except for the Qinghai-Tibet Plateau in the west of my country, loach grows wherever there is water source, and Has been used as a breeding object. Loach is widely distributed and large in quantity. It is the most common small edible fish. It is one of the exported aquatic products in my country and has certain economic value. Loach meat is tender, delicious, high nutritional value, rich in protein, esters, calcium, phosphorus, iron and vitamins A and B 1 , B 2 , Niacin and other nutrients. Loach is not only a popular delicacy, but also has high medicinal value. According to traditional Chinese medicine, "loach...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/221A23L17/10A23L27/10
CPCA23L5/27A23L17/00A23L33/105A23P20/12A23P30/30A23V2002/00A23V2200/30A23V2250/21
Inventor 张翔宇余妮泽
Owner ZHEJIANG OCEAN UNIV
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