A preparation process of fermented Yellow River carp sausage

A technology for preparing Yellow River carp, which is applied in the field of preparation technology for fermented Yellow River carp sausage, can solve the problems of small scale enterprises, inability to meet consumers' requirements for the quality and type of Yellow River carp, and few processing plants, etc.

Active Publication Date: 2021-09-14
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 preparation process of fermented Yellow River carp intestine, comprising the following steps:

[0029] 1), raw material selection and pretreatment: select fresh and healthy Yellow River carp, the selection criteria are: bright eyes, tight gill covers, bright red gills, scales close to the fish body, shiny sides of the body, tight and elastic flesh; The selected Yellow River carp were decapitated, scaly and finned and gutted, and the black membranes and blood stains in the belly of the fish were cleaned with clean water.

[0030] 2), deboning, meat harvesting and one-time deodorization treatment: Cut the fish steak and fish tail along the back of the Yellow River carp cleaned in step 1) with a blade, remove the fishy lines on both sides of the back of the Yellow River carp, and remove the fish bones and fish bones , and divide the fish back and fish belly, and finally cut the fish into slices with a thickness of 4 mm and keep the integrity of the fish sli...

Embodiment 2

[0044] Embodiment 2, a kind of preparation technology of fermented Yellow River carp intestine, comprises the following steps:

[0045] 1), raw material selection and pretreatment: select fresh and healthy Yellow River carp, the selection criteria are: bright eyes, tight gill covers, bright red gills, scales close to the fish body, shiny sides of the body, tight and elastic flesh; The selected Yellow River carp were decapitated, scaly and finned and gutted, and the black membranes and blood stains in the belly of the fish were cleaned with clean water.

[0046] 2), deboning, meat harvesting and one-time deodorization treatment: Cut the fish steak and fish tail along the back of the Yellow River carp cleaned in step 1) with a blade, remove the fishy lines on both sides of the back of the Yellow River carp, and remove the fish bones and fish bones , and divide the fish back and fish belly, and finally cut the fish into slices with a thickness of 3 mm and keep the integrity of th...

Embodiment 3

[0060]Embodiment 3, a kind of preparation technology of fermented Yellow River carp intestine, comprises the following steps:

[0061] 1), raw material selection and pretreatment: select fresh and healthy Yellow River carp, the selection criteria are: bright eyes, tight gill covers, bright red gills, scales close to the fish body, shiny sides of the body, tight and elastic flesh; The selected Yellow River carp were decapitated, scaly and finned and gutted, and the black membranes and blood stains in the belly of the fish were cleaned with clean water.

[0062] 2), deboning, meat harvesting and one-time deodorization treatment: Cut the fish steak and fish tail along the back of the Yellow River carp cleaned in step 1) with a blade, remove the fishy lines on both sides of the back of the Yellow River carp, and remove the fish bones and fish bones , and divide the fish back and fish belly, and finally cut the fish into slices with a thickness of 2 mm and keep the integrity of the...

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PUM

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Abstract

The invention relates to the field of food processing, in particular to a preparation process for fermented Yellow River carp sausage. Including raw material selection and pretreatment, deboned meat, first deodorization treatment, second deodorization treatment, pickling, mixing, ground meat and third deodorization, inoculation of starter, enema, fermentation, baking and packaging. The present invention improves the current situation that fish products are mainly frozen and processed, provides new ideas for current fish product processing technology, increases the added value of Yellow River carp, prolongs its shelf life in market circulation, and satisfies people's current needs. It is suitable for large-scale production of enterprises, improves the commercial value of aquatic products such as Yellow River carp, increases the competitiveness of the market, and promotes the further development of aquatic products in my country, so it has practical value and promotion value.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation process of fermented Yellow River carp intestines. Background technique [0002] The Yellow River carp, which is abundant in Henan Province of my country, has delicate and delicious meat, rich nutrition, good taste, golden scales, red tail and long body shape. It is favored by consumers, and its breeding scale ranks first in the province. The Yellow River carp is rich in nutrients. According to the analysis by the Agricultural Product 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, nickle acid 2.3 mg. Its muscle contains high protein content (17.6%), digestion and absorption rate can be as high as 96% and lower fat content (5.0%). DHA and EPA contained in carp fat are mostly unsaturated fatty acids. It...

Claims

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Application Information

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Patent Type & Authority Patents(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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