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A kind of deodorization processing method of dead fish block

A processing method and technology of dead fish, which is applied in the field of food processing, can solve the problems such as difficulty in removing the smell of live fish, uneven removal of fishy smell, and improvement in the effect of removing fishy smell, so as to optimize the effect of removing fishy smell, improve uniformity, and prevent deposition Effect

Active Publication Date: 2022-02-15
HUNAN UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the treatment technology for fishy smell has developed from the initial physical and chemical methods such as embedding, adsorption, acid-base salt, etc. to the green natural deodorization method of natural products, the biological method of microbial fermentation, etc., but due to the fishy smell components It is complicated, and the fishy smell compounds of different types of raw fish are also different. Therefore, the effect of a single deodorization method has limitations. For example, the acid-base salt method is specifically carried out by soaking. It is in a relatively static state, relying on the principle of cell osmosis, the fishy smell is not uniform, and the fishy smell effect needs to be improved at the same soaking time
In addition, the fishy smell of dead fish is relatively more difficult to remove than the fishy smell of live fish.

Method used

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  • A kind of deodorization processing method of dead fish block
  • A kind of deodorization processing method of dead fish block
  • A kind of deodorization processing method of dead fish block

Examples

Experimental program
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Effect test

Embodiment 1

[0022] A processing method for removing fishy smell of dead fish pieces, comprising the steps of:

[0023] (1) Pretreatment: collect edible dead fish, remove scales, heads and viscera, and then cut into pieces for later use;

[0024] (2) Deploy the deodorizing liquid: Prepare the deodorizing liquid, according to the weight ratio of salt: bay leaf, coptis, mint, and water is 0.3: 10: 15: 100, boil for 3 hours, cool, add 0.5-0.8 times the rice washing water , stir evenly and add salt to adjust the salinity to 1%;

[0025] (3) Micro-flow soaking: Put the fish pieces treated in step (1) into a special soaking equipment for 4-6 hours, such as Figure 1-3 As shown, the above-mentioned special soaking equipment includes a soaking cylinder 1, a hollow shaft 2 is fixed in the center of the soaking cylinder 1, and a plurality of fish block splint assemblies 3 are fixed on the hollow shaft 2 through a rotating bearing, and each fish block splint assembly 3 consists of The box-shaped bo...

Embodiment 2

[0029] A processing method for removing fishy smell of dead fish pieces, comprising the steps of:

[0030] (1) Pretreatment: collect edible dead fish, remove scales, heads and viscera, and then cut into pieces for later use;

[0031] (2) Deploy the fishy-removing liquid: Prepare the fishy-removing liquid, according to the weight ratio of salt: coptis, mint, and water: 0.5:8:20:100, boil for 3 hours, cool, add 0.5 times the rice washing water, stir well and add Salt adjustment salinity is 1%;

[0032] (3) Micro-flow soaking: Put the fish pieces treated in step (1) into a special soaking equipment for 4-6 hours, such as Figure 1-3 As shown, the above-mentioned special soaking equipment includes a soaking cylinder 1, a hollow shaft 2 is fixed in the center of the soaking cylinder 1, and a plurality of fish block splint assemblies 3 are fixed on the hollow shaft 2 through a rotating bearing, and each fish block splint assembly 3 consists of The box-shaped bottom 31 is composed ...

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Abstract

The invention discloses a processing method for removing fishy smell of dead fish pieces, which comprises the steps of pretreatment, preparation of fishy fish removal solution, micro-flow soaking, pH adjustment, washing, air-drying and the like. The present invention can effectively react or combine with the substance that produces fishy smell or make it inactive or directly remove or mask the smell; so as to achieve the purpose of removing fishy smell.

Description

technical field [0001] The invention relates to a processing method for deodorizing dead fish pieces, which belongs to the technical field of food processing. Background technique [0002] Fish meat is a good source of high-quality protein, vitamins and minerals. It is rich in nutrition and has a delicate and soft taste. It is especially suitable for the elderly and children, and has multiple health functions for the human body. According to FAO statistics, more than 75% of the world's total output of aquatic products is sold after processing, and the proportion of fresh sales accounts for less than 25% of the total output. Because raw fish has a fishy smell, which is different from other meats, deodorization has become a key technology in fish product processing, and its purpose is to minimize the impact of fishy smell on the quality of fish products. [0003] Fishy smell refers to the special smell produced by fish containing trimethylamine oxide, δ-aminovaleric acid, hex...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/20A23L17/00
Inventor 杨品红贺江徐文思杨祺福
Owner HUNAN UNIV OF ARTS & SCI