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A kind of processing method of squid, squid, bighead carp and silver carp containing omega-3 thornless fish

A processing method and technology of squid, bighead and silver carp, applied in food science and other fields, can solve problems such as too many thorns and troublesome eating

Active Publication Date: 2021-03-09
马群
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  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0008] 2. It is troublesome to eat more thorns;

Method used

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  • A kind of processing method of squid, squid, bighead carp and silver carp containing omega-3 thornless fish

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Embodiment

[0029] Based on a total of 1000 kg, 150 kg of squid, 150 kg of squid, 350 kg of bighead carp, and 350 kg of silver carp [bighead carp is healthy and pollution-free, and live fish weighing more than 1 kg per individual]:

[0030] 1. Thaw the squid, wash and peel off the skin, paste the viscera [reserve], paste the spine [reserve];

[0031] 2. Thaw the squid, wash and peel off the skin, and take the viscera [spare]:

[0032] 3. Blood collection from live bighead carp and live silver carp [blood collection is not good if it is dead] Hang the tail of each live bighead carp and silver carp on a hook, hang the fish body upside down, cut two 12-15cm long mouths at the back close to the head, and the depth should reach the spine , the blood drops in the porcelain vessel;

[0033] 4. Scraping scales of bighead carp and silver carp to make glue solution: as it takes 7-10 days to lime the scales, only the glue solution from the previous batch can be used, and the scales from this batch ...

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Abstract

A processing method for squid, squid, bighead carp and silver carp containing omega-3 thornless fish belongs to the field of aquatic product fish processing; the method is to process squid, squid and freshwater fish containing the first and second omega-3 in seafood fish The first and second bighead carp and carp body parts are prepared separately; bighead carp blood, squid meat and bighead carp's heart, liver, kidney, skin and fins are added together to make dark surimi; Squid meat, bighead carp meat, boiled intestine oil, glue made from scales, finely ground stinging fish bladder are added together to make light-colored surimi and put into fish-shaped molds, then add dark-colored surimi to embellish it, and send it to the microwave oven Cooked into a boneless fish rich in omega-3.

Description

Technical field: [0001] The invention belongs to the field of fish processing of aquatic products, and is characterized in that it is a thornless fish rich in omega-3. Background technique: [0002] "Aquatic Products Industry Handbook" published by China Light Industry Press in January 1999, Chapter 2, Section 2 "Development and Utilization of Omega-3 Polyene Fatty Acids in Fish Oil", pages 405-407. Omega-3 is anti-inflammatory, anti-cancer, prevents heart and brain diseases, and promotes the growth of brain development, intelligence and memory. [0003] Squid and squid, which contain the first and second positions of omega-3 in marine fish, and bighead carp and silver carp, which contain the first and second positions of omega-3 in freshwater fish, % of the total amount of fatty acids: [0004] [0005] The content of omega-3 in the skull, blood, and viscera of fish exceeds the content of fish; [0006] There are four reasons why the market price of bighead carp and si...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00
Inventor 马群
Owner 马群
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