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Pretreatment method for anglerfish fish head

A fish head and Ankang technology, which is applied in the field of pretreatment of monkfish head, can solve the problem of lower utilization rate and achieve the effect of improving edible rate

Inactive Publication Date: 2018-09-14
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The proportion of its head is relatively large, and the removed fish head is turned into a low-value utilization. Only the fish body is used as an edible part, and the utilization rate is significantly reduced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: a kind of pretreatment method of monkfish fish head, described pretreatment method comprises the steps:

[0019] (a) Pretreatment: the monkfish head is separated from the fish body, gills and viscera are removed, and the monkfish head is cut into two halves or chopped or cut into pieces and washed;

[0020] (b) Mucus removal: Apply the mucus remover evenly on the surface of the cleaned monkfish head, or evenly apply the mucus remover by stirring, then wash the monkfish head with water and drain, the mucus The mass percent of each component in the remover is: 5% citric acid, 10% sodium bicarbonate, 3% table salt, and the balance is starch;

[0021] (c) Conditioning: Soak the monkfish head with the mucus removed in a mixed solution of potassium chloride, sodium pyrophosphate and sodium chloride with a mass concentration of 5.0g / L for 0.5h, take the soaked monkfish head and put it in Blanch in 75°C hot water for 2 minutes, take out the fish skin and place it...

Embodiment 2

[0022] Embodiment 2: a kind of pretreatment method of monkfish fish head, described pretreatment method comprises the steps:

[0023] (a) Pretreatment: the monkfish head is separated from the fish body, gills and viscera are removed, and the monkfish head is cut into two halves or chopped or cut into pieces and washed;

[0024] (b) Mucus removal: Apply the mucus remover evenly on the surface of the cleaned monkfish head, or evenly apply the mucus remover by stirring, then wash the monkfish head with water and drain, the mucus The mass percent of each component in the remover is: citric acid 8%, sodium bicarbonate 20%, salt 5%, and the balance is starch;

[0025] (c) Conditioning: Soak the monkfish head with the mucus removed in a mixed solution of potassium chloride, sodium pyrophosphate and sodium chloride with a mass concentration of 10.0 g / L for 1.5 hours, take the soaked monkfish head and put it in Blanch in 95°C hot water for 10 minutes, take out the fish skin and place ...

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PUM

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Abstract

The present invention discloses a pretreatment method for an anglerfish fish head. The pretreatment method comprises the following steps: (a) pretreatment is conducted: a fish head and a fish body ofanglerfish fish are separated; and after removing gills and viscera, the anglerfish fish head is cut into two halves or chopped or cut into blocks and washed clean; (b) mucus removing is conducted: after a mucus removing agent is evenly applied on the surface of the washed clean anglerfish fish head or after the mucus removing agent is evenly applied via stirring, then the anglerfish fish head iswashed clean using water; the washed anglerfish fish head is drained; and the mucus removing agent comprises the following components in mass percentages: 5-8% citric acid, 10-20% of sodium hydrogencarbonate, 3-5% of edible salt and the balance starch; and (c) regulating is conducted: the mucus removed anglerfish fish head is placed in a mixed solution of potassium chloride, sodium pyrophosphate and sodium chloride at a mass concentration of 5.0-10.0 g / L to be soaked for 0.5-1.5 h; the soaked anglerfish fish head is taken out to be put in hot water at 75-95 DEG C for blanching for 2-10 min; the fish head is taken out and placed in 4.0-6.0 g / L of sodium chloride ice water for rapid cooling for cooling time of 1-8 min; and the packaging and freezing are conducted.

Description

technical field [0001] The invention relates to a pretreatment method of monkfish head, which belongs to the technical field of aquatic product processing. Background technique [0002] Monkfish is a kind of deep-sea fish. The meat is rich in colloid and body mucus. It is often difficult to handle due to excessive body mucus during processing. The proportion of its head is relatively large, and the removed fish head is converted to low-value utilization. Only the fish body is used as an edible part, and the utilization rate is significantly reduced. However, monkfish heads can still be eaten like other fish if they are handled properly. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies in the prior art, and provide a kind of Ankang fish head as raw material, by removing mucus and increasing crispness, so as to improve the edible rate of monkfish head and increase the efficiency of its industry. Pretreatment method of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L5/10A23L17/00
Inventor 梁佳
Owner ZHEJIANG OCEAN UNIV