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Making process of high-calorie flavored dried fish

A technology for making craft and flavored fish, which is applied in food science and other fields, can solve problems such as unfavorable health of consumers, easy production of nitrite, serious nutritional loss, etc., and achieve strong palatability, long shelf life, and high consumer satisfaction. Effect

Inactive Publication Date: 2017-08-18
ANHUI HAOZAILAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fish prepared by this method needs to add more salt and wine to ensure that it will not deteriorate. It has a poor taste and a hard texture, and the long-term pickling will cause serious nutritional loss, and the salt content is too high to easily produce nitrite. , is not conducive to the health of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The manufacturing process of high-calorie flavor dried fish, the steps are as follows:

[0021] 1) Raw material processing: After descaling and washing the fish, cut open the belly of the fish, remove the viscera and gills, make an incision on the thick part of the fish, and tie the knot with a string;

[0022] 2) Pretreatment: Spray the prefabricated liquid on the fish, rub it evenly, transfer it to a cool and ventilated place to hang for 2 hours, then place it in the white wine-white vinegar mixture and soak it for 5-6 minutes, then take it out and place it at a temperature of 50°C and humidity Heating and hanging in a 45% environment for 4 hours; the prefabricated solution is 2.5% sodium bicarbonate, 1.5% sodium hydrogen phosphate, 0% gluconolactone, 8.5% cooking wine, and the rest of water;

[0023] 3) Pickling and seasoning: put the pretreated fish meat in a tank or basin, layer and evenly sprinkle with 10% salt of fresh fish meat, the layer thickness is 15-18cm, l...

Embodiment 2

[0027] The manufacturing process of high-calorie flavor dried fish, the steps are as follows:

[0028] 1) Raw material processing: After descaling and washing the fish, cut open the belly of the fish, remove the viscera and gills, make an incision on the thick part of the fish, and tie the knot with a string;

[0029] 2) Pretreatment: Spray the prefabricated liquid on the fish, rub it evenly, transfer it to a cool and ventilated place and hang it for 3 hours, then put it in the white wine-white vinegar mixture and soak it for 5-6 minutes, then take it out and place it at a temperature of 50°C and humidity Heating and hanging in a 50% environment for 3 hours; the prefabricated solution is 2.2% sodium bicarbonate, 1% sodium hydrogen phosphate, 0% gluconolactone, 9% cooking wine, and the rest of water;

[0030] 3) Pickling and seasoning: put the pretreated fish meat in a tank or basin, layer and evenly sprinkle salt with 11% of the fresh fish meat quality, the layer thickness is ...

Embodiment 3

[0034] The manufacturing process of high-calorie flavor dried fish, the steps are as follows:

[0035] 1) Raw material processing: After descaling and washing the fish, cut open the belly of the fish, remove the viscera and gills, make an incision on the thick part of the fish, and tie the knot with a string;

[0036] 2) Pretreatment: Spray the prefabricated liquid on the fish, rub it evenly, transfer it to a cool and ventilated place and hang it for 3 hours, then put it in the white wine-white vinegar mixture and soak it for 5-6 minutes, then take it out and place it at a temperature of 50°C and humidity Heating and hanging in a 50% environment for 3 hours; the prefabricated solution is 2.2% sodium bicarbonate, 1% sodium hydrogen phosphate, 1.5% gluconolactone, 9% cooking wine, and the rest of water;

[0037] 3) Pickling and seasoning: put the pretreated fish meat in a tank or basin, layer and evenly sprinkle salt with 11% of the fresh fish meat quality, the layer thickness i...

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PUM

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Abstract

The invention provides a making process of high-calorie flavored dried fish and belongs to the field of aquatic product processing. The making process includes steps of raw material treatment, pretreatment, pickling, flavoring, air-drying and refining treatment. The dried fish made by the process is delicious, nourishing, low in salt content, mellow and tender in meat and high in palatability; high-calorie yolk powder is added and matched with high-protein fish meat, so that the high-calorie flavored dried fish is higher in consuming satisfaction degree, convenient to eat and long in shelf life.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a production process of high-calorie flavor dried fish. Background technique [0002] Dried fish refers to fully dried fresh fish. It is a traditional folk snack in my country and has a huge consumer market. As the water content decreases, the nutrients in them are concentrated, and the protein content is as high as 45%, so they are a good choice for protein supplementation. Most of the existing dried fish preparations are smearing seasonings such as salt, wine, capsicum, Chinese prickly ash on the fish, and drying in the air after pickling is eaten. The fish prepared by this method needs to add more salt and wine to ensure that it will not deteriorate. It has a poor taste and a hard texture, and the long-term pickling will cause serious nutritional loss, and the salt content is too high to easily produce nitrite. , is not conducive to the health of consumers...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L29/269A23L19/00A23L15/00A23L17/00
Inventor 裴陆松吴向骏裴晓鹏
Owner ANHUI HAOZAILAI FOOD
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