Production method of leek flower flounder

A production method and technology of chives, which are applied in the fields of preserving meat/fish with chemicals, preserving meat/fish with a protective layer, food science, etc., to achieve the effects of improving safety, delicious taste and unique flavor

Inactive Publication Date: 2018-02-27
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processed products made from chive flowers are basically chive flower ...

Method used

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  • Production method of leek flower flounder
  • Production method of leek flower flounder
  • Production method of leek flower flounder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1 Leek turbot

[0033] (1) Choose 3 live turbots with individual size of 300g~500g, clean the fish body and put it into a clean and smooth flat-bottomed tank, sprinkle 1% refined salt on the fish body mass, and continue to use it after the fish stop jumping. Turn or stir slowly with a wooden shovel to promote a large amount of mucus on the surface of the flounder. After 15 minutes, pick up the flounder and scrape off the mucus on the body surface, then remove the gills and internal organs. Store in a place exposed to direct sunlight and ventilation for later use; collect the mucus in the sink and freeze it in the refrigerator for later use;

[0034] (2) Preparation of leek marinade

[0035] Select the leek flowers with leek seeds on the flower clusters, wash the leek flowers and put them into a flat-bottomed square sieve, take them out when no water droplets are observed at the bottom when shaking the square sieve, put them in a chopping machine, mix 500g of...

Embodiment 2

[0044] Example 2: Chive flounder

[0045] The preparation method of Chinese chive flounder, its specific steps are as follows:

[0046] (1) Select 4 desert flounder with an individual size of 300g ~ 400g, wash the fish body and put it into a clean and smooth flat-bottomed water tank, sprinkle 1% refined salt on the fish body mass, and continue to use it after the fish stop jumping. Turn or stir slowly with a wooden shovel to promote a large amount of mucus on the surface of the flounder; after 20 minutes, pick up the flounder and scrape off the mucus on the body surface, remove the gills and viscera, clean and place it on a flat sieve, and place it in a dry place. Store in direct sunlight and ventilated place. After the mucus is collected in the sink, put it in the refrigerator and freeze it for later use;

[0047] (2) Preparation of leek marinade

[0048] Put the leek flowers into a flat-bottomed square sieve after cleaning, take out when no water drops are observed at the...

Embodiment 3

[0058] 1) Weigh raw materials

[0059] Prepare raw materials such as leek flower, flounder, leek, sharp pepper, bamboo leaf pepper and refined salt;

[0060] 2) Pretreatment of flounder and mucus collection

[0061] The flounder must be live, and it is more appropriate to choose individuals with a size of 300g to 500g. After cleaning the fish body, put it into a clean and smooth flat-bottomed tank, sprinkle 1% of the fish body weight in refined salt, and use a wooden shovel to turn or stir the fish body to promote The surface of the flounder produces a large amount of mucus. After 18 minutes, pick up the flounder and scrape off the mucus on the body surface, remove the gills and internal organs, clean and place it on a flat sieve, and put it in a ventilated place without direct sunlight for later use. After collection, freeze in the refrigerator for later use;

[0062] 3) Preparation of leek marinade

[0063] Put the leek flowers into a flat-bottomed square sieve after clea...

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PUM

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Abstract

The invention provides a production method of leek flower flounder. The production method comprises the following steps: cleaning flounders, then putting flounder bodies into a clean and smooth flat-bottom water channel, scattering refined salt accounting for 1% of the weight of the flounder bodies, flipping over or stirring the flounder bodies with a wooden shovel, picking up the flounders, scraping skin mucus, then removing gills and viscera, cleaning, then putting on a flat screen, placing in a well-ventilated place without direct sunlight for later use, and collecting mucus in the water channel; filling flounder bellies with marinade, and then putting the flounders into a container to be marinated according to a method that one marinade layer is arranged on each flounder layer; placingflounder mucus into the water channel, putting the marinated flounders into the flat-bottom square screen to be aired, placing in the water channel, uniformly smearing body surfaces with mucus, thenuniformly scattering a thin leek flower wrapping material layer on the surfaces of the flounder bodies, and compacting; hanging the flounders wrapped with leek flower on a frame, staying overnight atnormal temperature, and then placing in a hot air drier to be subjected to air drying. The leek flower flounder has the advantages that flavor is unique, taste is fresh and fragrant, nutritive value is relatively high, overall appearance can be better accepted by a consumer, lipid oxidation or mould hardly occurs on the finished product, and the quality guarantee period is long.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, in particular to a Chinese chive flounder and a preparation method thereof. Background technique [0002] The head of the flounder fish is small, with few viscera and more edible parts. In addition, there are no intermuscular spines in the meat, and the skin is rich in collagen. The taste is fat and delicious, and it is widely favored by consumers in China, especially in European and American countries. The consumption species of flounder family fish in my country are mainly flounder and turbot, etc., because they decay quickly after death and are not easy to preserve, so the current main consumption method is fresh food. There are few deep-processed products of flounder fish, and currently they are mainly salty and dry products, but the salty and dry products have a single taste, and there are problems such as oil oxidation, easy mildew on the body surface, and excessive nitrite. [0...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L19/00A23L27/00A23B4/20A23B4/10
CPCA23B4/10A23B4/20A23L17/00A23L19/00A23L27/00
Inventor 密更丁文波于志鹏李秀霞励建荣
Owner BOHAI UNIV
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