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Processing method of deep sea weevers

A processing method, the technology of perch, which is applied in the direction of freezing/cooling preservation of meat/fish, food science, food ingredients as color, etc., can solve the problems of unfavorable human health and high salt content, and achieve the effect of reducing salt content and good taste

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 is delicious and fragrant, and its nutritional content is very high. However, due to the high salt content in the meat of deep-sea perch, regular consumption is not conducive to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1 Process deep-sea perch according to the following steps:

[0018] S1, pretreatment: select fresh and alive deep-sea perch, sterilize after cleaning, and cut into perch fillets with a thickness of 3cm;

[0019] S2, marinating: put the deep-sea perch selected in step S1 into a sterilized clean stainless steel container, put in seasoning liquid to marinate, the time of marinating is 5-10 h, and the ambient temperature during marinating is 2 ~6°C; wherein, the composition and mass ratio of the seasoning liquid are: angelica: longan: star anise: fennel: Chinese prickly ash: ginger: licorice=1:1.5:0.5:3:2:0.5:5, the above ingredients Put it in a gauze filter, boil it on low heat for 2 hours, filter out the residue, pour it into a container and mix it with deep sea bass;

[0020] S3, desalination: take out the deep-sea perch processed in step S2 and drain the water, put it into the desalination solution for 10-20 hours, and control the temperature of the soaking ...

Embodiment 2

[0023] Embodiment 2 Process deep-sea perch according to the following steps:

[0024] S1, pretreatment: select fresh and alive deep-sea perch, sterilize after cleaning, and cut into perch fillets with a thickness of 5 cm;

[0025] S2, marinating: put the deep-sea perch selected in step S1 into a sterilized clean stainless steel container, put in seasoning liquid to marinate, the time of marinating is 5-10 h, and the ambient temperature during marinating is 2 ~6°C; wherein, the composition and mass ratio of the seasoning liquid are: angelica: longan: star anise: fennel: Chinese prickly ash: ginger: licorice=1:1.5:0.5:3:2:0.5:5, the above ingredients Put it in a gauze filter, simmer for 2 hours on a low heat, filter out the residue, pour it into a stainless steel barrel or a stainless steel basin and mix it with the deep sea bass;

[0026] S3, desalination: take out the deep-sea bass processed in step S2 and drain the water, put it into the desalination solution for 10-20 hours...

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PUM

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Abstract

The present invention discloses a processing method of deep sea weevers. The processing method mainly comprises the following steps: S1, pretreating; S2, pickling; S3, desalinating; S4, drying; and S5, packaging and storing. The method has the advantages of being simple in operation, high in efficiency and easy for popularization.

Description

technical field [0001] The invention relates to the field of aquatic products, in particular to a processing method of deep sea perch. Background technique [0002] The meat quality of perch is delicious and fragrant, and its nutritional content is very high. However, due to the high salt content in the meat quality of deep-sea perch, frequent consumption is not conducive to human health. Contents of the invention [0003] In order to solve the above problems, the invention provides a processing method of deep-sea perch. [0004] The present invention is achieved through the following technical solutions: a processing method for deep-sea perch, comprising the following steps: [0005] S1, pretreatment: select fresh and alive deep-sea perch, perform sterilization pretreatment after cleaning, and cut into slices; [0006] S2, marinating: put the deep-sea bass selected in step S1 into a sterilized clean stainless steel or glass container, put in seasoning liquid for marinat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L27/10A23L5/10A23L5/20A23B4/06
CPCA23B4/06A23V2002/00A23V2200/04A23V2200/15A23V2200/16A23V2200/14A23V2300/20
Inventor 汪恒森
Owner 汪恒森
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