Production technology of oil-soaked fish

A production process, the technology of soaking fish in oil, which is applied in the field of production technology of oil-soaked fish, can solve the problems of hard taste, unacceptable by consumers, poor taste, etc., and achieve the effect of good taste

Inactive Publication Date: 2018-09-04
茂名市海亿食品有限公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Along with the acceleration of modern life rhythm, practical, convenient and fast instant food is more and more popular among people, especially by travelers. Therefore, instant fish products are gradually coming into the market. Existing instant fish products, Most of them have problems such as hard to chew, poor taste, and serious loss of nutrients. In addition, in order to prolong the shelf life, various preservatives are usually added, which have a negative eff...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of oil-soaked fish production process of the present embodiment comprises the following steps:

[0037] (1) Safety testing: A number of raw fish were randomly selected for metal detection and bacterial microbiological detection. In this example, ultraviolet spectrophotometry was used for detection, and microcolony detection was used for bacterial microbiological detection.

[0038] (2) Cleaning treatment: clean the raw fish, remove scales, gills and viscera;

[0039] (3) Remove the muddy smell for the first time

[0040] 3.1 Soak the fish in rice wine for 5 minutes;

[0041] 3.2 Put the fish treated in step 3.1 into a 1% sodium bicarbonate solution, keep the temperature of sodium bicarbonate at 30°C, and soak for 8 minutes at a constant temperature;

[0042] 3.3 Wash the fish treated in step 3.2 with a 5% sodium chloride solution;

[0043] (4) Dry pickling with sea salt: Drain the fish after demudging and bury it in sea salt for 3 hours;

[0044] (5) Steaming...

Embodiment 2

[0048] The main technical solution of this embodiment is basically the same as that of Embodiment 1, and the features not explained in this embodiment are explained in Embodiment 1, and will not be repeated here. In this embodiment, the fish in step (7) can be soaked in peanut blended oil together with the seasoning.

[0049] In this embodiment, the fish in (7) is quantitatively packed into a packaging can or box with peanut blended oil, and sealed and stored.

Embodiment 3

[0051] The main technical solutions of this embodiment are basically the same as those of Embodiment 1 or Embodiment 2, and the features not explained in this embodiment are explained in Embodiment 1 or Embodiment 2, and will not be repeated here. The difference between this example and Example 1 is that step (3) 3.1 soak the fish in rice wine for 10 minutes; 3.2 put the fish treated in step 3.1 into a 4% sodium bicarbonate solution, The temperature of sodium hydrogen is kept at 45°C, and soaked at a constant temperature for 12 minutes;

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention discloses a production technology of oil-soaked fish. The production technology comprises the following steps: (1) safety inspection; (2) washing treatment; (3) initial mud-smellremoving; (4) sea salt dry pickling; (5) secondary smell removing and steaming; (6) flesh taking and oil-frying; and (7) fish flesh oil-soaking and crispness treating. Compared with the prior art, the twice mud-smell removing treatments are used. Firstly, the fish is successively treated by yellow rice wine, sodium hydrogencarbonate and sodium chloride; wherein the yellow rice wine has a good smell removing effect; the sodium hydrogencarbonate is specifically used as a solution to be used as the main material for removing the mud-smell of the freshwater fish; and the treated fish is soaked ata constant temperature of 30-45 DEG C to basically remove the mud-smell. The sea salt dry pickling can enhance the toughness of the fish flesh and increases the unique taste of sea salt, so that thefish is especially excellent in flavor.

Description

technical field [0001] The invention relates to the technical field of fish food production and processing, in particular to a production process of fish soaked in oil. Background technique [0002] my country is the country with the highest output of aquatic products in the world. With the continuous increase in the output of freshwater fish in recent years, the processing and utilization of freshwater fish has also become the focus of attention. Freshwater fish is extremely rich in nutritional value and is an important source of high-quality protein. Tilapia occupies a very important position in freshwater aquaculture and has high nutritional value. Along with the acceleration of modern life rhythm, practical, convenient and fast instant food is more and more popular among people, especially by travelers. Therefore, instant fish products are gradually coming into the market. Existing instant fish products, Most of them have problems such as hard to chew, poor taste, and ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L17/00A23L5/10A23L5/20A23L17/10
CPCA23L5/11A23L5/27A23L17/00A23L17/10
Inventor 梁凤珍
Owner 茂名市海亿食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap