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Production process of ringent fish maw

A production process and fish maw technology, which is applied in fish processing, food processing, fish cleaning/descaling, etc. It can solve the problems of poor aesthetics, high blood content in fish maw, heavy fishy smell, etc., and increase the thermal contact surface area , Improve the appearance and taste, the color is bright yellow and shiny

Inactive Publication Date: 2017-12-15
北海宏泰水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the fish maws on the market are whole and untrimmed fish maws. The fish maws have a high blood content and a strong fishy smell. After cooking, the fish maws are bloodshot, black, dull, and poor in appearance. And lack of elasticity, poor taste
Even after preliminary treatment, there are still dead corners of hygiene, and the impurities in the belly cannot be completely removed; there is a low-temperature zone in the thick, water-proof tube, which is not easy to cook, consumes more water and electricity, and is not beautiful after cooking.

Method used

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  • Production process of ringent fish maw
  • Production process of ringent fish maw
  • Production process of ringent fish maw

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A kind of production technology of opening fish maw, comprises the following steps:

[0047] S1. Cleaning

[0048] 1) Cleaning with a high-pressure cleaner: Put the fish maw to be cleaned in a high-pressure cleaner to clean the surface and interior of the fish maw. The cleaning temperature of the high-pressure cleaner is 12-18°C.

[0049] 2) Washing with normal saline: mix with normal saline at 2-6°C, pour in the same amount of fish maw, and stir with a mixer for 60 minutes.

[0050] 3) Washing with clean water: Pour the fish maw into clean water at 2-6°C equal to the fish maw, and stir for 60 minutes with a mixer.

[0051] 4) Steps 2) and 3) were repeated twice.

[0052] S2. Trim processing

[0053] Such as image 3 As shown, cut off the fat of the fish maw, and cut a knife from the bottom to the top of the fish maw.

[0054] S3. Second cleaning

[0055] The trimmed fish maw is cleaned by a high-pressure cleaner, the cleaning temperature of the high-pressure clea...

Embodiment 2

[0063] A kind of production technology of opening fish maw, comprises the following steps:

[0064] S1. Cleaning

[0065] 1) Cleaning with a high-pressure cleaner: Put the fish maw to be cleaned in a high-pressure cleaner to clean the surface and interior of the fish maw. The cleaning temperature of the high-pressure cleaner is 12-18°C.

[0066] 2) Washing with normal saline: Mix the normal saline at 2-6°C, pour in the same amount of fish maw, and stir for 40 minutes with a mixer.

[0067] 3) Cleaning with clean water: Pour the fish maw into clean water at 2-6°C equal to the fish maw, and stir for 40 minutes with a mixer.

[0068] 4) Steps 2) and 3) were repeated once.

[0069] S2. Trim processing

[0070] Such as Figure 5 As shown, cut off the fat of the fish maw, and cut a knife on the top of the fish maw.

[0071] S3. Second cleaning

[0072] The trimmed fish maw is cleaned by a high-pressure cleaner, the cleaning temperature of the high-pressure cleaner is 12-18° C., ...

Embodiment 3

[0080] Such as Image 6 Shown, when pruning, respectively cut a knife above and below the fish maw, and other steps are with embodiment 1.

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Abstract

The invention provides a production process of a ringent fish maw, and belongs to the technical field of food processing. The production process comprises the following steps of: performing cleaning, performing trimming treatment, performing secondary cleaning, performing precooling, performing disinfection, performing freezing and preforming storage, wherein in the step of performing trimming treatment, fat of the fish maw is cut off, the fish maw is cut from above or (and) below through scissors until 1-4 scratches are formed, so that the fish maw presents a semi-open or slice-shaped state. The fish maw is subjected to combined treatment of trimming, cleaning and disinfecting. The trimmed fish maw is easy to clean, and the situation that sundries of the fish maw are thoroughly cleaned can be guaranteed; and after the fish maw is cut open, the thermal contact surface area is enlarged, local low temperature zone does not exist, heat transfer of the fish maw becomes better, the fish maw is easy to be cooked, energy is saved, and the ringent fish maw is artistic.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of open fish maw. Background technique [0002] Fish maw has high therapeutic effects and is rich in protein, colloid, phosphorus and calcium. It has the ability to nourish all parts of the body. It is a precious product that nourishes but not dry. According to the determination, every 100 grams of fish maw contains 20.2 grams of protein, 0.9 grams of fat, 54.8 milligrams of calcium, 29 milligrams of phosphorus, and 62 milligrams of cholesterol, without carbohydrates, saturated fatty acids and trans fatty acids. [0003] With the continuous improvement of the quality of life, people have higher and higher requirements for the taste and nutrition of food. At present, the fish maws on the market are whole and untrimmed fish maws. The fish maws have a high blood content and a strong fishy smell. After cooking, the fish maws are bloodshot, black, dull, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/20A23B4/16A23B4/06A22C25/00A22C25/02
CPCA22C25/00A22C25/02A23B4/06A23B4/16A23L5/276A23L17/00A23V2002/00A23V2300/20Y02P60/85
Inventor 苏章申
Owner 北海宏泰水产有限公司
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