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Processing method of fishes

A processing method and fish technology, applied in the direction of using chemicals to preserve meat/fish, etc., can solve the problems of difficult cleaning, unenvironmental operation, residues, etc., and achieve the effects of easy cleaning, good synergistic antibacterial effect, and good antibacterial properties

Pending Publication Date: 2019-06-07
福州宏东食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in order to ensure better antibacterial properties of existing biological preservatives, the added raw materials often contain components that cannot be directly water-soluble, so there is a problem that it is not easy to clean. , when cleaning, a certain amount of dissolving agent is often used, and there are still problems of increased cost caused by the residue caused by the dissolving agent, environmental protection and inconvenient operation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The processing method of the fish of the present embodiment comprises the following steps:

[0021] (1) The raw fish is subjected to head dissection, cleaning, slicing and grading in turn;

[0022] (2) The raw fish after the rough processing is carried out fresh-keeping treatment, and described fresh-keeping treatment is specifically: the raw fish is immersed in the compound biological antistaling agent, takes out after 5min, and the mass volume ratio of raw material fish and compound biological antistaling agent is 1 :8; then the raw fish taken out is placed in the vacuum bag containing the composite biological preservative, and sealed, the raw fish in the vacuum bag and the mass volume ratio of the composite biological preservative are 1:3, and then transferred To the refrigerator for refrigeration;

[0023] The composite biological preservative is composed of the following raw materials in parts by weight: 5 parts of lysozyme, 10 parts of nisin, 8 parts of fish bone...

Embodiment 2

[0025] The processing method of the fish of the present embodiment comprises the following steps:

[0026] (1) The raw fish is subjected to head dissection, cleaning, slicing and grading in turn;

[0027] (2) The raw fish after the rough processing is carried out fresh-keeping treatment, and described fresh-keeping treatment is specifically: the raw fish is immersed in the compound biological antistaling agent, takes out after 8min, and the mass volume ratio of raw material fish and compound biological antistaling agent is 1 : 10; then the raw fish taken out is placed in the vacuum bag containing the composite biological preservative, and sealed, the raw fish in the vacuum bag and the mass volume ratio of the composite biological preservative are 1:4, and then transferred To the refrigerator for refrigeration;

[0028] The composite biological antistaling agent is composed of the following raw materials in parts by weight: 8 parts of lysozyme, 12 parts of nisin, 12 parts of f...

Embodiment 3

[0030] The processing method of the fish of the present embodiment comprises the following steps:

[0031] (1) The raw fish is subjected to head dissection, cleaning, slicing and grading in turn;

[0032] (2) Carry out fresh-keeping treatment to the raw fish after rough processing, and described fresh-keeping treatment is specifically: immerse raw fish in the composite biological preservative, take out after 6min, the mass volume ratio of raw fish and composite biological preservative is 1 :9; then the raw fish taken out is placed in the vacuum bag containing the composite biological preservative, and sealed, the raw fish in the vacuum bag and the mass volume ratio of the composite biological preservative are 1:3.5, and then transferred To the refrigerator for refrigeration;

[0033] The composite biological preservative is composed of the following raw materials in parts by weight: 6 parts of lysozyme, 11 parts of nisin, 10 parts of fish bone peptide, 9 parts of glycerin, 18...

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PUM

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Abstract

The invention relates to a processing method of fishes. The method comprises the following steps: (1) carrying out rough processing treatment on raw material fishes; and (2) carrying out fresh-keepingtreatment on the raw material fishes after the rough processing treatment. The fresh-keeping treatment specifically comprises the following steps: firstly, treating the raw material fishes by adopting a composite biological preservative, and then transferring the fishes to a cold storage for cold storage. The composite biological preservative is prepared from the following raw materials in partsby weight: 5-8 parts of lysozyme, 10-12 parts of nisin, 8-12 parts of fish bone peptide, 8-10 parts of glycerol, 15-20 parts of sodium chloride and 95-105 parts of water. The processing method of fishes provided by the invention has the advantages that good antibacterial performance can be guaranteed and the fishes are easy to clean. Meanwhile, the method has convenient process operation, and short processing time.

Description

technical field [0001] The invention relates to seafood processing technology, in particular to a fish processing method. Background technique [0002] Since the fish body is prone to spoilage due to many bacteria, its processing technology becomes particularly important. Biological preservatives are preservatives extracted from animals, plants and microorganisms or obtained by modern bioengineering techniques. In the prior art, biological preservatives are often used to treat raw fish in fish processing technology. However, in order to ensure better antibacterial properties of existing biological preservatives, the added raw materials often contain components that cannot be directly water-soluble, so there is a problem that it is not easy to clean. , When cleaning, a certain dissolving agent needs to be commonly used, and there are also problems of cost increase caused by the residue caused by the dissolving agent, environmental protection and inconvenient operation. Co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/22A23B4/20A23B4/24
Inventor 李健陈忠杰陈燕王龙坤徐李群叶表联罗联钰
Owner 福州宏东食品有限公司
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