Method for producing de-fishy low-salt half-dry freshwater fish

A production method and technology for freshwater fish, which are applied in the directions of food drying, preservation of food ingredients as anti-microbial, food science, etc. growth-inhibiting effect

Inactive Publication Date: 2016-03-02
WUHAN RES INST OF FISHERIES SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

Inventors propose an improved way to produce high-quality seafood with fewer harmful chemical substances during processing. They suggest utilising lower temperatures than traditional methods like hot fries or oven cookings but they also discuss different ways to improve their effectiveness. By doing these techniques, researchers aimed towards finding better ways to maintain good taste without adding unwanted compounds into food products such as frozen vegetables.

Problems solved by technology

The technical problem addressed by these documents relates to improving the taste quality and safety standards associated with seafood during storage or sale due to excessive odors caused from volatile compounds found within them.

Method used

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  • Method for producing de-fishy low-salt half-dry freshwater fish

Examples

Experimental program
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Effect test

Embodiment 1

[0032] (1) Pretreatment: select fresh mandarin fish with a weight of 0.6-1.2kg, first use mechanical descaling, then cut the head from the tail along the back with a knife, and then remove the viscera and gills;

[0033] (2) Rinse to remove fishy smell: Rinse the fish block twice with 10-15°C clear water for 5 minutes each time, and then rinse with 0.5% salt water for 5 minutes to remove blood stains and viscera.

[0034] (3) Drain water: drain the fish pieces in step (2), and the drain time is 10 minutes;

[0035] (4) Removing fishy marinade: Sprinkle the fishy-removing marinade evenly on the surface of the fish pieces in step (3), mix well, put it in a 4°C warehouse and marinate for 48 hours, turn the tank up and down every 6 hours in the middle ;

[0036] The recipe for the fishy-removing marinade is: 100 parts of fish nuggets, 3 parts of salt, 1 part of pepper powder, 1 part of ginger powder, and 2 parts of sugar;

[0037] (5) Brine washing: put the fish pieces in step (...

Embodiment 2

[0045] (1) Pretreatment: select fresh perch with a weight of 0.6-1.2kg, first use mechanical descaling, then cut the head from the tail along the back with a knife, and then remove the viscera and gills;

[0046] (2) Rinse to remove fishy smell: Rinse the fish pieces twice with clean water at 10-15°C for 5 minutes each time, and then rinse with 0.5% salt water for 5 minutes to remove blood stains and viscera;

[0047] (3) Drain water: drain the fish pieces in step (2), and the drain time is 10 minutes;

[0048] (4) Fishy-removing marinade: apply the fishy-removing marinade evenly on the surface of the fish body, put them in a marinating container in the form of "one head and one tail", put them in a 4°C warehouse and marinate for 20 hours. Turn the tank up and down once every 6 hours; the formula of the fishy-removing marinade is: based on 100 parts of fish body, 1 part of salt, 3 parts of pepper powder, 3 parts of ginger powder, and 5 parts of sugar;

[0049] (5) Low-tempera...

Embodiment 3

[0052] (1) Pretreatment: Select fresh carp with a weight of 0.3-1.0kg, first use manual descaling, then cut the head from the tail along the back with a knife, and then remove the viscera and gills;

[0053] (2) Rinse to remove fishy smell: Rinse the fish pieces twice with clean water at 10-15°C for 5 minutes each time, and then rinse with 0.5% salt water for 5 minutes to remove blood stains and viscera;

[0054] (3) Drain water: drain the fish pieces in step (2), and the drain time is 10 minutes;

[0055] (4) Fishy-removing marinade: Apply the fishy-removing marinade evenly on the surface of the fish body, put them in a marinating container in the form of "one head and one tail", put them in a 4°C warehouse and marinate for 30 hours. Turn the tank up and down once every 6 hours; the formula of the fishy-removing marinade is: based on 100 parts of fish body, 3 parts of salt, 1.2 parts of pepper powder, 1.5 parts of ginger powder, and 10 parts of sugar;

[0056] (5) Low-temper...

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PUM

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Abstract

The invention provides a method for producing de-fishy low-salt half-dry freshwater fish. The method comprises the steps of pretreatment, fishiness removal and cleaning, draining, fishiness removal and preserving, bittern washing, air drying at low temperature, shaping, sealing under vacuum, product examination and warehousing. The method employs a low-salt low-temperature fishiness-removal preserving process and a low-temperature half-dry process, when fishiness-removal and low-salt purposes are reached, low temperature condition is employed, fish oxidation degree is low, fish meat quality and nutrition of the freshwater fish can be better preserved, a step-by-step style and gradual heating style air drying method with tempering at midway is employed, air drying speed and efficiency are accelerated, during a constant-temperature one-time air drying process, after fish skin is caked, problem of difficult evaporation of moisture in the fish meat can be avoided. According to the method, moisture in the fish skin can be evaporated at low temperature, the moisture in the fish meat is evaporated with steps of tempering and moisture regain treatment as well as heating, evaporation efficiency is accelerated, and air drying cannot be influenced by caking of the fish skin.

Description

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Claims

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Application Information

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Owner WUHAN RES INST OF FISHERIES SCI
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