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Processing method of sauries

A processing method and technology of saury, applied in the field of saury processing, can solve problems such as inconvenient eating and complicated methods, and achieve the effect of convenient eating, delicious taste, and favorable promotion

Inactive Publication Date: 2015-11-04
广西金海环岛渔业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For the eating of chilled saury, although consumers can choose different cooking methods according to their tastes, the method is complicated and extremely inconvenient to eat.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of processing method of saury, is characterized in that, comprises the following steps:

[0018] 1) Take the saury, remove the scales, laparotomy, remove the viscera, rinse with clean water, then dry until the water content is 70%, and set aside;

[0019] 2) Put the saury processed in step 1) into ingredients at a temperature of 100° C. and soak for 8 minutes. The ingredients are made of the following raw materials in parts by weight: 5 parts of ginger juice, 12 parts of chopped green onion, 7 parts of soy sauce, and 8 parts of salt. 2 parts of licorice, 5 parts of sugar, 5 parts of cooking wine, 1 part of sodium citrate, 8 parts of water;

[0020] 3) Drain the saury processed in step 2), then smear a layer of edible oil on the surface of the saury, and then put it on a barbecue grill until the surface is golden and turn it over;

[0021] 4) Evenly spray a layer of seasoning powder on the surface of the saury after charcoal roasting in step 3), then place it in ...

Embodiment 2

[0024] A processing method of saury, comprising the following steps:

[0025] 1) Take the saury, remove the scales, laparotomy, remove the viscera, rinse with clean water, then dry until the water content is 90%, and set aside;

[0026] 2) Put the saury processed in step 1) into ingredients at a temperature of 75° C. and soak for 15 minutes. The ingredients are made of the following raw materials in parts by weight: 15 parts of ginger juice, 6 parts of chopped green onion, 15 parts of soy sauce, 3 parts of table salt 15 parts of licorice, 1 part of sugar, 2 parts of cooking wine, 7 parts of sodium citrate, and 15 parts of water;

[0027] 3) Drain the saury processed in step 2), then smear a layer of edible oil on the surface of the saury, and then put it on a barbecue grill until the surface is golden and turn it over;

[0028] 4) Evenly spray a layer of seasoning powder on the surface of the saury after charcoal roasting in step 3), then place it in an oven and bake it at 55...

Embodiment 3

[0031] A processing method of saury, comprising the following steps:

[0032] 1) Take the saury, remove the scales, laparotomy, remove the viscera, rinse with clean water, then dry until the water content is 80%, and set aside;

[0033] 2) Put the saury processed in step 1) into ingredients at a temperature of 90° C. and soak for 12 minutes. The ingredients are made of the following raw materials in parts by weight: 10 parts of ginger juice, 10 parts of chopped green onion, 12 parts of soy sauce, 4 parts of table salt 13 parts of licorice, 3 parts of white sugar, 4 parts of cooking wine, 5 parts of sodium citrate, and 13 parts of water;

[0034] 3) Drain the saury processed in step 2), then smear a layer of edible oil on the surface of the saury, and then put it on a barbecue grill until the surface is golden and turn it over;

[0035] 4) Evenly spray a layer of seasoning powder on the surface of the saury after charcoal roasting in step 3), then place in an oven and bake und...

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PUM

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Abstract

The invention discloses a processing method of sauries. The processing method comprises the following steps: after the pretreatment steps of scaling the sauries, removing viscera of the scaled sauries, and cleaning the scaled sauries of which the viscera are removed, drying the cleaned sauries to a set water content, soaking the dried sauries in ingredients which are prepared from 5-15 parts of ginger juices, 6-12 parts of chopped green onions, 7-15 parts of soy, 3-8 parts of table salt, 2-15 parts of licorice roots, 1-5 parts of white sugar, 2-5 parts of cooking wine, 1-7 parts of sodium citrate, and 8-15 parts of water, draining the soaked sauries, performing charcoal broiling on the drained sauries, coating seasoning powder on the surfaces of the sauries on which the charcoal broiling is performed, putting the sauries of which the surfaces are coated with the seasoning powder in an oven for low temperature baking, and finally performing vacuum package, and sterilization so as to obtain finished products. The prepared saury products can be eaten when being taken out of packages opened, the nutrient components ingredients of the sauries are reserved, the taste is delicious, the sauries are convenient to eat, the storing period and the sale period are greatly prolonged, and the added economic value of the sauries is increased, so that the processing method of the sauries is favorable for generalization.

Description

technical field [0001] The invention relates to a processing method of aquatic products, in particular to a processing method of saury. Background technique [0002] The saury is the only species of the needlefish order, the saury family, and the genus saury, and it is also one of the important edible fishes. The body of saury is elongated and slender, the back of the side is flattened, the top of the side is dark gray blue, and the ventral side is silvery white; there is a silver-blue longitudinal band in the center of the side of the body, and the body length can reach 35 cm. Saury is an economic fish, rich in protein and fat, etc., delicious, suitable for all kinds of people to eat. Most of the current saury is sold after being frozen and refrigerated. Saury is limited by fresh-keeping technology and transportation conditions, and it is difficult for people far away from the coast to taste saury, which is not conducive to the development and marketing of saury aquacultu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/00A23L17/00
Inventor 韦金德
Owner 广西金海环岛渔业有限公司
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