Production method for tea-fragrant fish

A production method and technology for ayu, applied in the production field of ayu, can solve the problems of single tea flavor, inconsistent health concept, and high salt content, and achieve the effects of avoiding curling or deformation, improving sensory quality, and mild process conditions.

Active Publication Date: 2019-02-12
WUHAN ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the tea taste of the prepared tea-flavored fish products is relatively single, the tea taste is not rich enough, and the salt content is high, which is not conducive to the diet health of modern people
Another example is that frying is used, which is inconsistent with the current "non-fried" health concept

Method used

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  • Production method for tea-fragrant fish
  • Production method for tea-fragrant fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of production method of tea fragrant fish, comprises the steps:

[0034] (1) Pretreatment: Select fresh, live, pollution-free and disease-free raw fish, remove scales, gills, viscera and black film, wash with clean water, drain the surface water of the fish, and set aside;

[0035] (2) Low-temperature marinating: apply the marinade evenly on the surface of the fish body obtained in step (1), mix well, and marinate at a temperature of 2-10°C for 24-48 hours; For heavy objects, turn the tank up and down every 6-12 hours;

[0036] (3) Washing marinade: washing the fish body after low-temperature pickling with a mass concentration of 1% to 4% salt water, cleaning off the marinade on the surface, and then draining the surface water for subsequent use;

[0037] (4) Make microholes: the fish body obtained in step (3) is made into microholes with a diameter of 0.2 to 1 mm and a depth of 1 to 2 mm;

[0038] (5) One-time micro-freezing: place the belly of the fish body o...

Embodiment 2

[0046] A kind of production method of tea fragrant fish, comprises the steps:

[0047] (1) Pretreatment: Select fresh, live, pollution-free and disease-free raw fish, remove scales, gills, viscera and black film, wash with clean water, drain the surface water of the fish, and set aside;

[0048] The raw fish used in this example is Wuchang fish, with a size of 500-600g; mechanical scaling is used for descaling, and the stainless steel frame for collecting fish scales is put into the bottom of the scaling machine, the fish is put into the automatic descaling machine, and the machine is turned on. Then add an appropriate amount of water while rotating. The running time of the machine is about 30s. After the completion, open the door and throw all the fish bodies into the plastic basket; clean the fish bodies and remove the remaining fish scales with a wire brush, and then use Back-opening method, lay the fish body flat, with the back facing you, press the head with the left hand...

Embodiment 3

[0060] A kind of production method of tea fragrant fish, comprises the steps:

[0061] (1) Pretreatment: Select fresh, live, pollution-free and disease-free raw fish, remove scales, gills, viscera and black film, wash with clean water, drain the surface water of the fish, and set aside;

[0062] The raw fish used in this example is Wuchang fish, with a size of 500-600g; mechanical scaling is used for descaling, and the stainless steel frame for collecting fish scales is put into the bottom of the scaling machine, the fish is put into the automatic descaling machine, and the machine is turned on. Then add an appropriate amount of water while rotating. The running time of the machine is about 30s. After the completion, open the door and throw all the fish bodies into the plastic basket; clean the fish bodies and remove the remaining fish scales with a wire brush, and then use Back-opening method, lay the fish body flat, with the back facing you, press the head with the left hand...

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Abstract

The invention discloses a production method for tea-fragrant fish. The production method comprises the following steps: (1) pre-treating; (2) salting at a low temperature; (3) washing and marinatinghalogen; (4) punching micro-pores; (5) micro-freezing; (6) performing primary air-drying; (7) performing primary seasoning; (8) micro-freezing; (9) performing secondary air-drying; (10) performing secondary seasoning; and (11) inspecting and warehousing. The production method guarantees product quality and low-salt health through low-salt and low-temperature salting, performs air-drying after micro-freezing, quickens air-drying efficiency, is beneficial for keeping the integral shape of the fish body, and greatly improves sensory quality of the product; and micro-pore punching is combined with the primary seasoning and the secondary seasoning, so that tea fragment of the fish body is more richer and more lasting.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and more specifically relates to a production method of tea sweet fish. Background technique [0002] my country is a big fishery country in the world, especially rich in fresh water resources, but the processing ratio is low. At present, most of the traditional aquatic products are pickled with high salt and combined with sun-drying process, which has high salt content and low water content. Nowadays, the pace of life is faster, and consumers have higher and higher requirements for aquatic products. Traditional products with high salinity and high air-dryness are contrary to the current health concept of "low-salt diet". Fast, nutritious, healthy and delicious" aquatic products are increasingly in demand. [0003] Chinese patent (Application No. 201110101368.3) discloses an instant tea-flavored fish fillet and a preparation method thereof. The tea-flavored fish fillet uses b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/10A23L27/10
CPCA23L5/10A23L5/17A23L17/00A23L27/11A23V2002/00A23V2250/214A23V2300/26Y02A40/90
Inventor 雷跃磊卢素芳张光华熊舟翼魏辉杰曾可为
Owner WUHAN ACADEMY OF AGRI SCI
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