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Processing technology of lateolabrax japonicus meat floss

A processing technology, the technology of perch floss, applied in the field of seafood processing, can solve the problems of hard texture, high salt content, and small applicable groups of fish, and achieve the effects of easy absorption, good taste and delicious meat.

Inactive Publication Date: 2018-05-22
钦州市钦州港高丰水产养殖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Seven-star perch is mainly eaten fresh, so the research on perch has been mainly focused on breeding technology and storage and preservation for a long time, and there are few researches on intensively processed products
In recent years, there have been researches on the initial processing and pickling of seven-star perch. Although the types of seven-star perch products have been enriched, the marinated fish is hard and has high salt content. It is not suitable for infants and the elderly, and the applicable group is small

Method used

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  • Processing technology of lateolabrax japonicus meat floss
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  • Processing technology of lateolabrax japonicus meat floss

Examples

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Effect test

Embodiment 1

[0018] The processing technology of seven-star perch floss comprises the following steps:

[0019] (1) Raw material pretreatment: select fresh seven-star perch, after cleaning, cut into blocks of uniform size, and scratch on the surface of the block fish blocks, and set aside;

[0020] (2) Seasoning and pickling: edible salt and sucrose are mixed into seasoning, added to the fish block, and the volume fraction of the seasoning accounts for 30% of the fish block, and marinated for 0.5h;

[0021] (3) Steam cooking: after marinating, put the fish pieces in a boiling steamer and cook them with the side of the fish skin facing up, cover the surface of the fish pieces with green onions, ginger, and garlic for cooking Boil, steam for 16 minutes;

[0022] (4) Stem removal and drying: After steam cooking, remove the skin of the fish pieces, remove the fish bones, and tear the fish meat into single-layer sheets along the texture of the fish meat, and then dry them in an oven at 73°C 2...

Embodiment 2

[0025] The processing technology of seven-star perch floss comprises the following steps:

[0026] (1) Raw material pretreatment: select fresh seven-star perch, after cleaning, cut into blocks of uniform size, and scratch on the surface of the block fish blocks, and set aside;

[0027] (2) Seasoning and marinating: edible salt and sucrose are mixed into seasoning, added to the fish block, and the seasoning accounts for 30% of the volume fraction of the fish block, and marinated for 1 hour;

[0028] (3) Steam cooking: after marinating, put the fish pieces in a boiling steamer and cook them with the side of the fish skin facing up, cover the surface of the fish pieces with green onions, ginger, and garlic for cooking Boil and steam for 18 minutes;

[0029] (4) Stem removal and drying: After steam cooking, remove the skin of the fish pieces, remove the fish bones, and tear the fish meat into single-layer sheets along the texture of the fish meat, and then dry them in an oven at ...

Embodiment 3

[0032] The processing technology of seven-star perch floss comprises the following steps:

[0033] (1) Raw material pretreatment: select fresh seven-star perch, after cleaning, cut into blocks of uniform size, and scratch on the surface of the block fish blocks, and set aside;

[0034] (2) Seasoning and pickling: edible salt and sucrose are mixed into seasoning, added to the fish block, and the volume fraction of the seasoning accounts for 30% of the fish block, and marinated for 1.5h;

[0035] (3) Steam cooking: after marinating, put the fish pieces in a boiling steamer and cook them with the side of the fish skin facing up, cover the surface of the fish pieces with green onions, ginger, and garlic for cooking Boil and steam for 20 minutes;

[0036] (4) Stem removal and drying: After steam cooking, remove the skin of the fish pieces, remove the fish bones, and tear the fish meat into single-layer sheets along the texture of the fish meat, and then dry them in an oven at 73°C...

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Abstract

The invention discloses a processing technology of lateolabrax japonicus meat floss. The processing technology comprises the following steps: (1) pretreating a raw material; (2) marinating in seasonings; (3) steaming for flavoring; (4) removing bones and drying; (5) preparing the meat floss and packaging: putting dried fillets into a stirrer, stirring into a flossy shape, and then sterilizing andpackaging. By the processing technology, the advantages of less bones and delicious meat of lateolabrax japonicus are combined; by the pertinent processing technology, the lateolabrax japonicus is processed into a fish meat floss product with a unique flavor; the meat floss product is good in mouth feel and loose in fish meat texture and is easily digested and absorbed by a human body, and is suitable for any group including infants and old people.

Description

technical field [0001] The invention relates to seafood processing technology, in particular to a processing technology of seven-star perch floss. Background technique [0002] Seven-star perch, also known as perch and perch, belongs to Perciformes and Fataceae in taxonomy. Because it breeds and grows in the coast, it is different from California perch and osmanthus perch that grow in fresh water, so it is also called sea perch and belongs to the nearshore. Shallow sea middle and lower layer fishes are distributed in the shallow seas of China, North Korea and Japan. They are distributed in the north and south along the coast of my country. They like to inhabit the middle and lower layers of shallow seas and brackish water in estuaries, and can also live in fresh water. Perch is one of the four famous fishes in the waters of the Xijiang River: perch, chia, mandarin fish, and squid. It can survive in the water temperature range of 1-36°C, and the optimum growth temperature is 2...

Claims

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Application Information

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IPC IPC(8): A23L17/10
CPCA23L17/10
Inventor 高发达
Owner 钦州市钦州港高丰水产养殖专业合作社
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