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Processing method of instant smoked acipenser sinensis heads

A processing method and a sturgeon head technology, applied in the field of food processing, can solve the problems of difficult storage, low consumption rate of sturgeon head, poor taste of sturgeon head, and the like, and achieve golden color, slightly spicy taste, and strong smoky taste. Effect

Inactive Publication Date: 2015-10-07
BEIJING FISHERIES RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the taste of the head of the sturgeon is poor and it is not easy to store, the eating rate of the head of the sturgeon is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] This embodiment includes the following steps:

[0036] Step (1): After removing the gills of the sturgeon head, clean it, cut it into 2 symmetrical slices with a slicer along the mouth of the sturgeon, and set aside;

[0037] Step (2): marinate the head of the sturgeon with seasoning, and the seasoning consists of 70 parts of pepper, 16 parts of Chinese pepper, 20 parts of Chinese prickly ash, 9 parts of cinnamon, 7 parts of grass fruit, and 8 parts of nutmeg After being pulverized into powder; take 10 parts of the mixed powder, 5 parts of white sugar, 4 parts of salt, and 1.2 parts of chicken stock, and mix them evenly; The above-mentioned seasonings are evenly applied to the sturgeon fillets for pickling, the pickling temperature is 4°C, and the pickling time is 3 hours;

[0038] Step (3): Wash the fish head marinated in the step (2) with clear water, and drain;

[0039] Step (4): drying the fish head drained in the step (3), the drying temperature is 85° C., and th...

Embodiment 2

[0048] This embodiment includes the following steps:

[0049] Step (1): After removing the gills of the sturgeon head, clean it, cut it into 2 symmetrical slices with a slicer along the mouth of the sturgeon, and set aside;

[0050] Step (2): marinate the head of the sturgeon with seasoning, and the seasoning consists of 50 parts of pepper, 10 parts of Chinese pepper, 20 parts of Zanthoxylum bungeanum, 9 parts of cinnamon, 4 parts of grass fruit, and 10 parts of nutmeg. After being pulverized into powder; take 15 parts of the mixed powder, 5 parts of white sugar, 6 parts of table salt, and 1 part of chicken bouillon, and mix them uniformly; the amount of the seasoning is 15% of the total weight of the sturgeon head; The above-mentioned seasonings are evenly applied to the sturgeon fillets for pickling, the pickling temperature is 10°C, and the pickling time is 2h;

[0051] Step (3): Wash the fish head marinated in the step (2) with clear water, and drain;

[0052] Step (4): ...

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Abstract

The present invention relates to the field of food processing and particularly relates to a smoking processing method of acipenser sinensis heads. The acipenser sinensis heads are used as raw materials, and smoked by using resin-lacking high-quality fruitwoods. The gills of the acipenser sinensis heads are removed and the acipenser sinensis heads are cleaned. The acipenser sinensis heads are pickled, washed, drained, dried, smoked, cooked, dried, and vacuum packaged successively to obtain the instant smoked acipenser sinensis head products. The smoked acipenser sinensis heads manufactured by this processing method are golden-yellow in color and luster, strong and mellow in fragrance, considerably good in taste, and very unique in characteristics, and are easy for storage, and are convenient and instant.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing smoked sturgeon heads. Background technique [0002] Sturgeon belongs to the order Acipenseriformes and the family Acipenseridae. There are about 27 species on the earth, including 8 species in my country. Sturgeon is a medium and large freshwater fish with high economic value. Compared with common freshwater farmed economic fish, it has the characteristics of high protein and high fat. [0003] In recent years, my country's sturgeon industry has developed very rapidly, and the sturgeon breeding volume has reached 80% of the world's total. However, sturgeon is a non-traditional edible fish in most areas of my country, and its awareness among consumers is low. At present, sturgeon is mainly sold fresh, live and frozen. The main processed product of sturgeon is caviar, and there are few types of processed products. As a result, compared with other aquatic pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 王顺桂萌林佳李平兰高亮
Owner BEIJING FISHERIES RES INST
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