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Processing method of fresh water perches

A technology of freshwater perch and processing method, which is applied in the direction of preserving meat/fish with chemicals, food science, and food ingredients as color, etc., which can solve the problems of perishability, difficulty in long-term transportation and storage of perch, and achieve extended storage time, The method is simple and easy to carry out

Inactive Publication Date: 2016-12-07
汪恒森
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The meat quality of perch has the characteristics of deliciousness and fragrance in the mouth, and its nutritional content is very high. However, because perch is not easy to transport and store for a long time, it is easy to spoil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1 The following steps are used to process freshwater perch:

[0018] S1, Screening: Select freshwater perch with a size of 25-30 cm and a similar size, with a weight control range of 400-600g, with nearly complete scales, with scales falling off within 2%-3%, and complete dorsal fins;

[0019] S2, cleaning and pretreatment: put the perch selected in step S1 into water for 5 minutes in a fresh state, then use scissors to cut from the abdomen of the perch, cut along the upper abdomen of the perch to the tail, and remove the internal organs of the perch , keep the swim bladder, and cut off the gills at the same time;

[0020] S3, marinating: Use a stainless steel knife to cut 5 deep cuts on both sides of the perch processed in step S2, then put it in pure water, clean it and put it in a container, add edible salt, monosodium glutamate, soy sauce, vinegar, pepper oil, Wang Shouyi thirteen spices , garlic powder, and ginger powder are put into the container in seque...

Embodiment 2

[0023] Embodiment 2 Adopt the following steps to process freshwater perch:

[0024] S1, Screening: Select freshwater perch with similar size and weight, with a weight control range of 350-600 g, with almost complete scales, with scales falling off within 2%-3%, and with complete dorsal fins;

[0025] S2, cleaning and pretreatment: put the perch selected in step S1 into water in a fresh state for cleaning, the cleaning time is controlled at 5-8 minutes, then use scissors to cut from the abdomen of the perch, and cut along the upper abdomen of the perch Cut to the tail, remove the internal organs of the bass, keep the swim bladder, and cut off the gills at the same time;

[0026] S3, marinating: Use a stainless steel knife to cut 3 deep cuts on both sides of the perch processed in step S2, then put it in pure water, clean it and put it in a container, add edible salt, monosodium glutamate, soy sauce, vinegar, pepper oil, Wang Shouyi thirteen spices , garlic powder, and ginger p...

Embodiment 3

[0029] Embodiment 3 Adopt following steps to process freshwater perch:

[0030] S1, Screening: Select freshwater perch of similar size, with a weight control range between 500 and 750 g, select those with almost complete scales, the range of scale loss does not exceed 2% to 3%, and the dorsal fin is complete;

[0031] S2, cleaning and pretreatment: put the perch selected in step S1 into water in a fresh state and clean it for 5 minutes, then use scissors to cut from the abdomen of the perch, and cut along the upper abdomen of the perch to the tail to remove the perch. Internal organs, keep the swim bladder, and cut off the gills at the same time;

[0032] S3, marinating: Use a stainless steel knife to cut 7 deep cuts on both sides of the perch processed in step S2, then put it in pure water, clean it and put it in a container, add edible salt, monosodium glutamate, soy sauce, vinegar, pepper oil, Wang Shouyi thirteen spices , garlic powder, and ginger powder are put into the ...

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PUM

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Abstract

The invention discloses a processing method of fresh water perches. The processing method includes the following steps of S1, screening, S2, cleaning and preprocessing, S3, pickling, S4, drying, and S5, packaging and bagging. The perches processed with the processing method is good in color and taste; the perches obtained with the method are convenient to transport, and the preservation time can be prolonged by 30%; the method is simple and easy to implement.

Description

technical field [0001] The invention relates to the field of aquatic products, in particular to a processing method for freshwater perch. Background technique [0002] The meat quality of perch has the characteristics of deliciousness and fragrance, and its nutritional content is very high. However, perch is not easy to transport and store for a long time, so it is easy to spoil. Contents of the invention [0003] In order to solve the above problems, the invention provides a processing method of freshwater perch. [0004] The present invention is achieved through the following technical solutions: a processing method for freshwater perch, comprising the following steps: [0005] S1, Screening: Select freshwater perch of similar size, with a weight control range between 350 and 750 g, select those with almost complete scales, the range of scale loss does not exceed 2% to 3%, and the dorsal fin is complete; [0006] S2, cleaning and pretreatment: put the perch selected in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L5/10A23B4/16
CPCA23B4/16A23V2002/00A23V2200/04A23V2200/15A23V2200/16
Inventor 汪恒森
Owner 汪恒森
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