Preparation method of fermented Yellow River carp (cyprinus carpio) sausages

A Yellow River carp and preparation process technology, which is applied in the field of preparation process of fermented Yellow River carp sausage, can solve the problems of not being able to meet consumers' requirements for the quality and type of Yellow River carp, the number of processing enterprises is small, and there are few processing plants, etc., and achieve improvement. Flavor and texture, good effect, effect of adding value

Active Publication Date: 2018-11-06
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in the prior art, there are relatively few Yellow River carp processing varieties, mainly frozen processing, followed by dry salted products, canned products, surimi products, etc., and the number of processing enterprises is small, the scale of enterprises is small, and there are few special processing factory
With the continuous improvement of people's living standards and the acceleration of the pace of life, the status quo of Yellow River carp being mainly processed can no longer meet consumers' requirements for the quality and variety of Yellow River carp.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1, a kind of preparation technology of fermented Yellow River carp sausage, comprises the following steps:

[0029] 1) Raw material selection and pretreatment: select fresh and healthy Yellow River carp, the selection criteria are: bright eyes, tightly closed gill cover, bright red gills, scales tightly attached to the fish body, shiny body sides, tight and elastic flesh; The selected Yellow River carps are decapitated, descaled and viscerated, and the black film and blood stains in the belly of the fish are cleaned with clean water.

[0030] 2), boneless meat and one-time deodorization treatment: use a blade to cut off the fish fillet and fish tail along the back of the cleaned Yellow River carp in step 1), remove the fishy lines on both sides of the back of the Yellow River carp, and remove fish bones and fish bones , and separate the loin and belly of the fish, and finally cut the fish into slices with a thickness of 4 mm and keep the integrity of the fish...

Embodiment 2

[0044] Embodiment two, a kind of preparation technology of fermented Yellow River carp sausage, comprises the following steps:

[0045] 1) Raw material selection and pretreatment: select fresh and healthy Yellow River carp, the selection criteria are: bright eyes, tightly closed gill cover, bright red gills, scales tightly attached to the fish body, shiny body sides, tight and elastic flesh; The selected Yellow River carps are decapitated, descaled and viscerated, and the black film and blood stains in the belly of the fish are cleaned with clean water.

[0046] 2), boneless meat and one-time deodorization treatment: use a blade to cut off the fish fillet and fish tail along the back of the cleaned Yellow River carp in step 1), remove the fishy lines on both sides of the back of the Yellow River carp, and remove fish bones and fish bones , and separate the loin and belly of the fish, and finally cut the fish into slices with a thickness of 3 mm and keep the integrity of the fi...

Embodiment 3

[0060]Embodiment three, a kind of preparation technology of fermented Yellow River carp sausage, comprises the following steps:

[0061] 1) Raw material selection and pretreatment: select fresh and healthy Yellow River carp, the selection criteria are: bright eyes, tightly closed gill cover, bright red gills, scales tightly attached to the fish body, shiny body sides, tight and elastic flesh; The selected Yellow River carps are decapitated, descaled and viscerated, and the black film and blood stains in the belly of the fish are cleaned with clean water.

[0062] 2), boneless meat and one-time deodorization treatment: use a blade to cut off the fish fillet and fish tail along the back of the cleaned Yellow River carp in step 1), remove the fishy lines on both sides of the back of the Yellow River carp, and remove fish bones and fish bones , and separate the loin and belly of the fish, and finally cut the fish into slices with a thickness of 2 mm and keep the integrity of the f...

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PUM

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Abstract

The invention relates to the field of food processing, and specifically discloses a preparation method of fermented Yellow River carp (cyprinus carpio) sausages. The preparation method of the fermented Yellow River carp sausages comprises the following steps: selecting raw materials, and performing pretreatment; removing fish bones so as to obtain net meat, and carrying out first deodorization treatment; carrying out second deodorization treatment; carrying out pickling, mixing, mincing and third deodorization treatment; carrying out inoculating with a fermentation agent; and then, carrying out sausage-filling, fermenting, baking, packaging and so on. The preparation method of the fermented Yellow River carp sausages improves the present situation of fish products that freezing-processingis the main fish-processing means; moreover, a novel ideal is provided for the current fish product processing technology so as to increase added values of Yellow River carps, as well as prolong shelflives of the Yellow River carps during market circulation, and thus, lifestyle of modern people is met. In addition, the preparation method of the fermented Yellow River carp sausages is suitable forlarge-scale production of enterprises, as well as capable of increasing commercial values of aquatic products, including the Yellow River carps and the like, and improving market competitiveness so as to further promote development of Chinese aquatic products. Therefore, the preparation method of the fermented Yellow River carp sausages has practical values and promotional values.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation process for fermented Yellow River carp sausage. Background technique [0002] The Yellow River carp, which is abundant in Henan Province, has delicate and delicious meat, rich nutrition, and good taste. It has golden scales, red tail, and long body. It is favored by consumers, and its breeding scale ranks first in the province. Yellow River carp is rich in nutrients. According to the laboratory analysis of the Agricultural Products Quality Inspection and Testing Center of the Ministry of Agriculture, every 100g of edible part contains 20.5g of protein, 2.7g of fat, 95 mg of calcium, 242 mg of phosphorus, 0.5 mg of iron, 20.02 mg of vitamin B, and Ni Acid 2.3 mg. Its muscle contains high protein content (17.6%), its digestion and absorption rate can reach as high as 96% and low fat content (5.0%). The DHA and EPA contained in the fat of carp are mostly unsaturated fa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/00
CPCA23L17/65A23L17/70A23L17/75A23L33/00
Inventor 刘丽莉费鹏孟圆圆代晓凝李丹杨同香赵胜娟
Owner HENAN UNIV OF SCI & TECH
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