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Fish and sheep fresh sealed bream product and processing method thereof

A technology for sealing bream and bream, which is applied in food ingredients, food drying, food coating, etc., can solve problems such as fuzzy process parameters, incomplete cleaning, and single variety of sealed bream, achieving rich flavor and not easy to be corrupted Deterioration, the effect of reducing food unsafe factors

Active Publication Date: 2021-10-01
FISHERIES RES INST ANHUI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a fish-and-goat fresh sealed bream product and a processing method thereof, which solves the technical problems of single species of sealed bream, incomplete cleaning, and fuzzy process parameters

Method used

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  • Fish and sheep fresh sealed bream product and processing method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A fish-and-goat fresh sealed bream product and a processing method thereof, comprising the following steps:

[0040] (1) Pretreatment

[0041] Cut fresh and live bream from the base of the pelvic fin to the base of the dorsal fin along a single side along a straight line, then cut along the edge of the back of the fish to the spine, remove the gills, viscera, and peritoneum, and after cleaning, place the above-mentioned processed bream in a centrifuge Medium dehydration, speed 900r / min, time 2min, pre-processed bream, set aside;

[0042] (2) Dry-cured bream

[0043] Take 5% of the weight of the pretreated bream and spread evenly on its surface, marinate at 15°C for 24 hours, drain the surface extract of the pretreated bream, and marinate the bream for later use;

[0044] (3) Marinated lamb

[0045] Take 3% of the weight of mutton and apply salt evenly on the surface of the mutton, marinate at 15°C for 36 hours, and air-dry for 36 hours at a temperature of 15°C and an...

Embodiment 2

[0060] A method for processing fish and sheep fresh sealed bream products, comprising the following steps:

[0061] (1) Pretreatment

[0062] Cut fresh and live bream from the base of the pelvic fin to the base of the dorsal fin along a single side along a straight line, then cut along the edge of the back of the fish to the spine, remove the gills, viscera, and peritoneum, and after cleaning, place the above-mentioned treated bream in a centrifuge Dehydration, rotating speed 900r / min, time 2min, get pretreated bream, set aside;

[0063] (2) Dry-cured bream

[0064] Take 4% of the weight of the pretreated bream and spread evenly on its surface, marinate at 15°C for 36 hours, drain the extract from the surface of the pretreated bream, and marinate the bream for later use;

[0065] (3) Marinated lamb

[0066] Take 3% of the weight of mutton and apply salt evenly on the surface of the mutton, marinate at 15°C for 36 hours, and air-dry for 48 hours at a temperature of 18°C ​​an...

Embodiment 3

[0081] A method for processing fish and sheep fresh sealed bream products, comprising the following steps:

[0082] (1) Pretreatment

[0083] Cut fresh and live bream from the base of the pelvic fin to the base of the dorsal fin along a single side along a straight line, then cut along the edge of the back of the fish to the spine, remove the gills, viscera, and peritoneum, and after cleaning, place the above-mentioned treated bream in a centrifuge Dehydration, rotating speed 900r / min, time 2min, get pretreated bream, set aside;

[0084] (2) Dry-cured bream

[0085] Take 4.5% salt by weight of the pre-treated bream and spread evenly on its surface, marinate at 15°C for 36 hours, drain the surface extract of the pre-treated bream, and marinate the bream for later use;

[0086] (3) Marinated lamb

[0087] Take 3% of the weight of mutton and apply salt evenly on the surface of the mutton, marinate at 15°C for 30 hours, and air-dry for 36 hours at a temperature of 15°C and an a...

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Abstract

The invention provides a fish-and-goat fresh sealed bream product and a processing method thereof, which relate to the field of food processing. Yuyanghe fresh sealed bream includes marinated bream and thin slices of mutton filled in the belly of the marinated bream. The marinated bream is slaughtered, gills, viscera and peritoneum are removed, cleaned, centrifugally dehydrated, dry-cured, dipped Prepared by marinating; the thin slices of mutton are marinated, semi-air-dried and sliced. Compared with the traditional technology, the processing method provided by the present invention (1) the mutton is marinated, semi-air-dried, sliced ​​and then filled into the belly of the bream, which is less prone to spoilage; (2) the fish and mutton are fermented during the air-drying process to make the fish Yanghe fresh sealed bream has the deliciousness of fish and mutton; (3) The operation of cutting along the edge of the fish back to the depth of the spine is convenient for washing blood, peritoneum, and internal organs; (4) After the spices are stir-fried, the marinade smells more Rich in flavor, the flavor of bream is richer after soaking in marinade; (5) The temperature and humidity control operation in the air-drying process has a high degree of mechanized production, which improves production efficiency.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a fish and sheep combined fresh sealed bream product and a processing method thereof. Background technique [0002] Sealed bream is a special aquatic processed product made from fresh bream by slaughtering, gill removal, viscera removal, peritoneal removal, cleaning, dry salting, marinating, meat filling, and air-drying. Its traditional production process is along the river in Anhui Province The city and county have been handed down for a long time and have profound historical and cultural value. The "craft of sealing bream" was listed by the Ma'anshan Municipal People's Government as a municipal intangible cultural heritage list. Sealed bream has a unique flavor and taste, coupled with its high protein and low fat characteristics, it is very popular among people. However, the traditional process of sealing bream has many limitations, resulting in some characteristics ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23L13/70A23P20/25A23B4/20
CPCA23B4/20A23V2002/00A23L13/70A23L17/00A23P20/25A23V2200/02A23V2200/10A23V2250/21A23V2250/214A23V2300/10Y02A40/90
Inventor 陈小雷胡王周蓓蓓鲍俊杰段国庆凌俊潘庭双胡玉婷周华兴
Owner FISHERIES RES INST ANHUI ACAD OF AGRI SCI