Fishy flavor removal process for hairtail

A technology of hairtail and craftsmanship, which is applied in the direction of preservation of meat/fish with chemicals, food science, etc., can solve the problems of not being able to preserve the flavor of hairtail well and remove the fishy effect, so as to improve the sensory effect of hairtail meat, prolong the freshness period, The effect of short time to remove fishy smell

Inactive Publication Date: 2017-06-30
舟山金星水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention fully overcomes the defect that the freshwater fishy smell is too heavy to be accepted, and can achieve a taste and texture acceptable to consumers, which improves its own value. It is a unique processing technology in the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Example 1

[0019] The process of removing fishy smell from hairtail includes the following steps:

[0020] 1) Preparation: remove the head, tail and internal organs of the fresh hairtail, wash, cut into sections, and drain;

[0021] 2) Deodorization and preservation: rinse the drained octopus with diluted deodorant liquid, rinse with water, soak the octopus in the preservative, and drain;

[0022] 3) Packaging: modified atmosphere packaging, low-temperature storage; the present invention effectively removes the fishy smell of the hairtail by washing the hairtail with the deodorizing liquid, saves the time for removing the fishy smell by soaking in the conventional technology, and also performs fresh-keeping treatment on the hairtail, prolonging the hairtail. The original flavor and nutrients of hairtail are well preserved through modified atmosphere packaging.

[0023] In step 1, wash the fresh hairtail and cut it into 4~10cm long sections, which is beneficial for mo...

Example Embodiment

[0029] Example 2

[0030] 1) Preparation: remove the head, tail and internal organs of the fresh hairtail, wash, cut into sections, and drain;

[0031] 2) Deodorization and preservation: rinse the drained octopus with diluted deodorant liquid, rinse with water, soak the octopus in the preservative, and drain;

[0032] 3) Packaging: modified atmosphere packaging, low temperature storage;

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PUM

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Abstract

The invention provides a fishy flavor removal process for hairtail. The fishy flavor removal process comprises the following steps: (1) preparation of materials: cutting off the head and the tail of the hairtail, cleaning the head and tail-removed hairtail, cutting the hairtail into sections, and draining off the hairtail sections; (2) fishy flavor removal and freshness retaining: flushing the drained-off hairtail with a diluted fishy flavor removal solution, then flushing the hairtail with clean water, putting the hairtail into a preservative for soaking, and draining off the hairtail; (3) packaging: performing modified atmosphere packaging and low temperature storage. According to the fishy flavor removal process for the hairtail, the fishy flavor of the hairtail is effectively removed by flushing the hairtail with the fishy flavor removal solution, and the time for removing the fishy flavor by soaking of a conventional technology is eliminated; the hairtail is further subjected to freshness retaining, so that the preservation period of the hairtail is prolonged; by the modified atmosphere packaging, the original flavor and original nutritional components of the hairtail are well retained.

Description

technical field [0001] The invention relates to the field of aquatic product treatment technology, in particular to a process for removing fishy smell from hairtail. Background technique [0002] Hairtail is a relatively ferocious carnivorous fish. It is the main economic fish in my country. It mainly lives in the middle and lower seawater. Hairtail has a large mouth, large and high eyes, developed and sharp teeth, long dorsal fin, small pectoral fin, and scales Degeneration, the hairtail has extremely long dorsal fin, no pelvic fin, and is a migratory fish. Because the hairtail dies immediately after being caught, it is easy to be spoiled and deteriorated under the action of microorganisms and enzymes during storage and transportation, and fat oxidation will occur and produce fishy smell, which affects to a certain extent. Appetite and taste. [0003] Prior art such as authorized announcement number CN 102907706 B, Chinese invention authorized patent document, the invention ...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23B4/20
CPCA23B4/20
Inventor 缪文叶沈宏炜
Owner 舟山金星水产有限公司
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