Processing method of salted fish

A processing method and technology for spicy fish, which can be used in the preservation of meat/fish with chemicals, food ingredients containing natural extracts, food extraction, etc. Effect

Inactive Publication Date: 2018-05-08
钦州市钦州港永健水产贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

High-temperature sterilization is an energy-consuming operation. Due to high-temperature treatment of sterilized products, the flavor, texture and nutritional quality of the product will be reduced.

Method used

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  • Processing method of salted fish
  • Processing method of salted fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A processing method for spicy fish, comprising the following preparation steps:

[0030] 1) Take a small fish with a body length of 3-5cm, remove the viscera, and rinse;

[0031] 2) Add water equal to the weight of small fish, pressurize to 20MPa, and then suddenly decompress to normal pressure;

[0032] 3) Cook for 3 minutes, soak in the preservative solution 3 times the weight of the small fish, and air-dry until the water content of the small fish is 20%;

[0033] 4) put the air-dried small fish into the marinade and marinate for 1 hour, remove and drain the water, the weight ratio of the marinade to the small fish is 6:1;

[0034] 5) Pack and sterilize. According to the method of GB7718-2011, at 25°C, the shelf life of spicy fish is 540 days.

[0035] In the above step 3), the preservation solution is made of the following raw materials in parts by weight: 20 parts of Cistanche, 35 parts of Desmodium, and 5 parts of Smilax.

[0036] The preparation method of the...

Embodiment 2

[0039] A processing method for spicy fish, comprising the following preparation steps:

[0040] 1) Take a small fish with a body length of 3-5cm, remove the viscera, and rinse;

[0041] 2) Add water equal to the weight of small fish, pressurize to 24MPa, and then suddenly decompress to normal pressure;

[0042] 3) Steam for 4 minutes, soak in the preservative solution 4 times the weight of the small fish, and air-dry until the water content of the small fish is 35%;

[0043] 4) Put the air-dried small fish into the marinade and marinate for 2 hours, remove and drain the water, the weight ratio of the marinade to the small fish is 4:1;

[0044] 5) Pack and sterilize. According to the method of GB7718-2011, at 25°C, the shelf life of spicy fish is 550 days.

[0045] In the above step 3), the preservation solution is made of the following raw materials in parts by weight: 25 parts of Cistanche, 30 parts of Desmodium, and 8 parts of Smilax.

[0046] The preparation method of t...

Embodiment 3

[0049] A processing method for spicy fish, comprising the following preparation steps:

[0050] 1) Take a small fish with a body length of 3-5cm, remove the viscera, and rinse;

[0051] 2) Add water equal to the weight of small fish, pressurize to 26MPa, and then suddenly depressurize to normal pressure;

[0052] 3) Cook for 4 minutes, soak in the preservative solution 4 times the weight of the small fish, and air-dry until the water content of the small fish is 30%;

[0053] 4) put the air-dried small fish into the marinade and marinate for 1 hour, remove and drain the water, the weight ratio of the marinade to the small fish is 6:1;

[0054] 5) Pack and sterilize. According to the method of GB7718-2011, at 25°C, the shelf life of spicy fish is 560 days.

[0055] In the above step 3), the preservation solution is made of the following raw materials in parts by weight: 30 parts of Herba Cistanche, 25 parts of Desmodium, and 10 parts of Smilax cocos.

[0056] The preparatio...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a processing method of salted fish. The processing method comprises the following preparation steps of (1)taking fingerlings, removing internal organs, and performing thorough rinsing; (2) adding water of which the weight is the same as that of the fingerlings, performing pressuring to 20-28MPa, and thenperforming sudden decompression to constant pressure; (3) draining the fingerlings, soaking the drained fingerlings in fresh keeping fluid, and performing air-drying; (4) putting the air-dried fingerlings in pickling materials, performing pickling for 1-2 hours, performing fishing out, and performing draining; and (5) performing packaging, and performing sterilization. When the salted fish is processed by the method disclosed by the invention, under the condition that no chemical preservatives and no fresh keeping agents are used, and the purely natural fresh keeping fluid is used, so that thequality guarantee period of the salted fish can be effectively prolonged; and besides, the used natural fresh keeping fluid is sweet and salty in property and flavor, so that the mouth feel of the salted fish cannot be reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a processing method of spicy fish. Background technique [0002] Fish is favored by mass consumers for its high protein content, low fat content, high nutritional value, and delicious taste. It has the characteristics of tender and delicious meat and rich nutrition, and is a good source of some vitamins and minerals. Fish meat is rich in magnesium, which has a good protective effect on the cardiovascular system and is beneficial to the prevention of cardiovascular diseases such as hypertension and myocardial infarction. Fish meat is rich in vitamin A, iron, calcium, phosphorus, etc. Eating fish often has the effect of nourishing liver and blood, moisturizing skin and hair. The protein contained in fish is complete protein, and the amount and ratio of essential amino acids contained in protein are most suitable for the needs of the human body, and are easily digested and ...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23B4/20
CPCA23L17/10A23B4/20A23V2002/00A23V2250/21A23V2300/14
Inventor 刘辰健
Owner 钦州市钦州港永健水产贸易有限公司
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