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Method for processing half-dried sea bass conditioning food

A technology of conditioning food and processing method, which is applied in the processing field of semi-dried sea bass conditioning food, can solve the problems of poor flavor, difficult preservation, heavy fishy smell, etc., and achieve the effect of simple operation, low production cost and sweet aftertaste

Inactive Publication Date: 2015-06-24
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

[0003] Most of the sea bass sold in the market are fresh and frozen aquatic products, or dried sea bass. These products need to be reprocessed, have a strong fishy smell, poor flavor, and are not easy to store. No one has made sea bass with a special flavor so far. semi-dried products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Pre-treatment: cut the sea bass from the back, keep the abdomen connected, do not cut off, remove the internal organs, clean the blood, and sterilize the cleaned sea bass fillets, that is, put them in ozone with a concentration of 15mg / L Soak in water for 5 minutes, remove and drain.

[0029] (2) Light salting: Spread a layer of salt evenly on the drained sea bass fillets, the amount of salt is 4% of the total mass of the sea bass fillets, then stack them neatly in a clean container, and marinate at 5°C for 3.5 hours;

[0030] The purpose of this step is to apply the salt directly, and the salt penetrates into the fish body quickly, removes the moisture of the fish meat, and makes the fish meat tissue firm, so as to increase the taste of the final product.

[0031] (3) Preparation of seasoning liquid: According to the quality of the processed sea bass, weigh the following seasoning ingredients required, the quality of which is the percentage of the total mass of sea...

Embodiment 2

[0040] (1) Pre-treatment: cut the sea bass from the back, keep the abdomen connected, do not cut off, remove the internal organs, clean the blood, and sterilize the cleaned sea bass fillets, that is, put them in ozone with a concentration of 10mg / L Soak in water for 10 minutes, remove and drain.

[0041] (2) Light salting: Apply a layer of salt evenly on the drained sea bass fillets, the amount of salt is 5% of the total mass of the sea bass fillets, then stack them neatly in a clean container, and marinate them at 4°C for 3 hours;

[0042] The purpose of this step is to apply the salt directly, and the salt penetrates into the fish body quickly, removes the moisture of the fish meat, and makes the fish meat tissue firm, so as to increase the taste of the final product.

[0043] (3) Preparation of seasoning liquid: according to the quality of processed sea bass, weigh the following seasoning ingredients required, the mass of which is the percentage of the total mass of sea bas...

Embodiment 3

[0052] (1) Pretreatment: cut the sea bass from the back, keep the abdomen connected, do not cut off, remove the internal organs, clean the blood, and sterilize the cleaned sea bass fillets, that is, put them in ozone with a concentration of 12mg / L Soak in water for 8 minutes, remove and drain.

[0053] (2) Light salting: Spread a layer of salt evenly on the drained sea bass fillets, the amount of salt is 3% of the total mass of the sea bass fillets, then stack them neatly in a clean container, and marinate them at 10°C for 4 hours;

[0054] The purpose of this step is to apply the salt directly, and the salt penetrates into the fish body quickly, removes the moisture of the fish meat, and makes the fish meat tissue firm, so as to increase the taste of the final product.

[0055] (3) Preparation of seasoning liquid: according to the quality of the processed sea bass, weigh the following seasoning ingredients required, the mass of which is the percentage of the total mass of sea...

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PUM

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Abstract

The invention discloses a method for processing half-dried sea bass conditioning food. The method comprises the following steps: (1) pretreating; (2) slightly pickling; (3) preparing a seasoning liquid; (4) conditioning the taste; and (5) drying and packaging. The half-dried sea bass conditioning food processed by using the method is good in taste, compact in meat structure, free of fishy smell, rich in tea fragrance flavor and can be preserved for more than half a year at a low temperature.

Description

technical field [0001] The invention belongs to the technical field of deep processing of aquatic products, and in particular relates to a processing method of semi-dried sea bass prepared food. Background technique [0002] In recent years, with the breakthrough of seawater cage culture technology, my country's seawater cage culture has developed rapidly. Sea bass (Lateolabrax japonicas), whose scientific name is Japanese perch, also known as flower perch, seven-star perch, perch, etc., has become the main In 2013, the production of marine perch in my country accounted for 27.38%, ranking first in the production of cultured marine fish. Guangdong Province is the largest province of national cultured perch, accounting for 62.43% of the total national production of perch. At present, the processing of sea bass is less, and the single sales method of live fish is difficult to meet the requirements of the rapid growth of sea bass production, resulting in a large number of farmed...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 吴燕燕李来好杨贤庆魏涯邓建朝李冰林婉玲杨少玲黄卉王锦旭
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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