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Processing method of salted fish

A processing method and technology of sour fish, applied in the field of food processing, can solve problems such as difficult control of fermentation conditions, restrictions on product scale, industrial production, and long fermentation cycle

Inactive Publication Date: 2017-12-22
思南江源绿色食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional products have long fermentation cycle, uneven salt content, unstable product quality, strong randomness, and difficult control of fermentation conditions, which restrict the large-scale and industrial production of this product, and the pickling process lacks the guidance of modern food theory

Method used

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  • Processing method of salted fish

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A processing method for sour fish, comprising the following steps:

[0031] 1) Prepare raw materials: select fresh fish with a quality of 1-2 kg as raw materials, clean and dissect the raw materials for subsequent use;

[0032] 2) Pretreatment: Spray rice wine on the raw material, and place it at 25°C for 10 minutes to obtain pretreated fish; wherein the mass ratio of rice wine to raw material is 3:50;

[0033] 3) Preliminary pickling: Apply auxiliary material 1 to the pre-treated fish, treat with LED light, then place the fish cross-section upwards in a glass barrel and marinate for 2 days to obtain the primary pickled fish;

[0034] 4) Drying: take out the first salted fish and dry it in the air for 7 days to obtain the first dried fish, wherein the water content of the first dried fish is 10-15%;

[0035] 5) Pre-treatment of canning: apply auxiliary material 2 on the first dried fish, put 1-2 pieces of pomelo leaves into the opening of each dried fish, and obtain th...

Embodiment 2

[0050] A processing method for sour fish, comprising the following steps:

[0051] 1) Prepare raw materials: select fresh fish with a quality of 1-2 kg as raw materials, clean and dissect the raw materials for subsequent use;

[0052] 2) Pretreatment: Spray rice wine on the raw material, and place it at 27°C for 12 minutes to obtain pretreated fish; wherein the mass ratio of rice wine to raw material is 3:50;

[0053] 3) Preliminary salting: Apply auxiliary material 1 to the pre-treated fish, treat with LED light, then place the fish cross-section upwards in a glass bucket and marinate for 2.3 days to obtain the primary salted fish;

[0054] 4) Drying: take out the first salted fish and dry it for 7.5 days to obtain the first dried fish, wherein the water content of the first dried fish is 12%;

[0055] 5) Pre-treatment of canning: apply auxiliary material 2 on the first dried fish, put 1-2 pieces of pomelo leaves into the opening of each dried fish, and obtain the pre-treate...

Embodiment 3

[0070] A processing method for sour fish, comprising the following steps:

[0071] 1) Prepare raw materials: select fresh fish with a quality of 1-2 kg as raw materials, clean and dissect the raw materials for subsequent use;

[0072] 2) Pre-treatment: Spray rice wine on the raw material, and place it at 28°C for 13 minutes to obtain pre-treated fish; wherein the mass ratio of rice wine to raw material is 3:50;

[0073] 3) Preliminary pickling: Apply auxiliary material 1 to the pre-treated fish, treat with LED light, and then place the cross-section of the fish upwards in a glass bucket to marinate for 2.5 days to obtain the primary pickled fish;

[0074] 4) Drying: Take out the first salted fish and dry it in the air for 8.5 days to obtain the first dried fish, wherein the water content of the first dried fish is 13%;

[0075] 5) Pre-treatment of canning: apply auxiliary material 2 on the first dried fish, put 1-2 pieces of pomelo leaves into the opening of each dried fish, ...

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PUM

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Abstract

The invention belongs to the field of food processing and in particular relates to a processing method of salted fish. The processing method of the salted fish comprises the following steps: preparing materials, carrying out pretreatment, preliminarily salting, airing, carrying out canning pretreatment, canning and pickling, and fermenting; by virtue of a special processing technology, contents of fat, proteins, soluble Ca and amino acids of the salted fish are respectively relatively high, and the total highest content of nitrates is 18.91mg / kg and is far lower than national standard 50mg / kg. The prepared salted fish is ruddy in color and luster, delicious in taste and aromatic in flavor and has no peculiar smell, fish tissues are tight, morphological integrity and safety are realized, and the salted fish is a dish with excellent taste.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a processing method for sour fish. Background technique [0002] Our country's traditional sour fish not only has the product characteristics of unique flavor, strong sour aroma, low fishy smell, mellow aftertaste, and long storage period, but also softens the bone spurs of fish body and is ready-to-eat with bones. High-quality fermented fish products with untapped potential. The product characteristics of sour fish are greatly affected by factors such as raw materials, auxiliary materials and fermentation process conditions. However, traditional products have long fermentation cycle, uneven salt content, unstable product quality, strong randomness, and difficult control of fermentation conditions, which restrict the large-scale and industrial production of this product, and the pickling process lacks the guidance of modern food theory. Contents of the invention [0003] In ord...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L27/00A23L27/10
CPCA23L17/10A23L17/65A23L27/00A23L27/10
Inventor 张伟吴桃珠
Owner 思南江源绿色食品有限公司