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Processing method of oil-aroma pseudogyrinocheilus prochilus

A processing method, technology for spring water fish, with applications in fish farming, climate change adaptation, food science, etc.

Inactive Publication Date: 2018-05-18
黄山四洋渔业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to eliminate the adverse effects of traditional crafts on high-quality fish pickling, and process high-grade fish pickled products with fresh flavor and not easy to deteriorate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1, the processing method of oil-fragrant spring water grass carp, comprises the following steps.

[0020] (1) Temporary breeding of live fish: Select spring water grass carp with a weight of 2.5 kg ~ 3kg. After inspection and quarantine, there is no bacterial disease and parasitic infection, and transport it to a temporary holding pond with clear water quality by using a live fish truck; live fish The dissolved oxygen content in the transportation and holding ponds is ≥4mg / L; the difference between the water temperature of the live fish transportation and the spring water fish breeding pond is ≤2.5°C, and the difference between the water temperature of the holding pond and the live fish transportation water temperature is ≤2.5°C; the live fish are stocked in the temporary holding ponds After neutralization, reduce the pool water temperature to 1°C~8°C at a rate of 0.1°C / hour.

[0021] (2) Raw material preparation: Remove the scales from the live fish, and cut...

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PUM

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Abstract

The invention discloses a processing method of oil-aroma pseudogyrinocheilus prochilus. Pseudogyrinocheilus prochilus is processed through processes like live fish temporary raising, raw material preparation, fish flesh pickling, rinsing after pickling, ventilation for drying, oil immersing and sealing, only edible salt and pressed plant oil are used, no spice, freshener and preservative are added, and high-temperature sterilization is not needed, so that adverse impact of conventional processes on high-quality fish picking is eliminated, own fresh taste of high-quality fish flesh and specialaroma of high-grade plant oil are maintained, quality guarantee period is long, the method is suitable for pickling of pseudogyrinocheilus prochilus, and needs of people on safe, healthy and deliciousfood are met.

Description

technical field [0001] The invention relates to a method for processing fish products, in particular to a method for processing oil-flavored spring water, and belongs to the technical field of food processing. Background technique [0002] Ordinary fish has a strong fishy smell. Various condiments must be added to remove the fishy smell and enhance freshness in the pickling process. Chemical substances are added to prevent spoilage and cover up the fresh fragrance of the fish itself. Using mountain spring water to raise fish is a long-established fish farming model. Using clear and sweet mountain spring water with excellent water quality and feeding natural forage grass, the spring water fish raised are odorless, tasteless, firm in muscle, fresh and fragrant, and rich in nutrition. , if the traditional process is used for pickling and processing, the product quality will be seriously reduced. Contents of the invention [0003] The technical problem to be solved by the pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01K61/10A23L17/10
CPCA01K61/10A23L17/10Y02A40/81
Inventor 林衍峰甘成叙程婷
Owner 黄山四洋渔业科技有限公司
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