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Salt covering treatment method for salting smelly mandarin fish

A technology of salt treatment and stinky mandarin fish, which is applied in the field of salt-covered treatment for stinky mandarin fish pickling, can solve the problem of affecting the progress of stinky mandarin fish pickling, inaccurate salting of stinky mandarin fish, and increasing the cost of pickling stinky mandarin fish To achieve the effect of increasing the range of salt sprinkling, saving marinade, and moving stably

Inactive Publication Date: 2021-08-10
黄山市鑫黄山特产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that the efficiency of salt coating to stinky mandarin fish is poor during the use of the existing salt-coating treatment method for pickling stinky mandarin fish, which affects the progress of pickling stinky mandarin fish, and The salt coating device used in the pickling process is not precise enough to sprinkle salt on the stinky mandarin fish, which is easy to deteriorate the mandarin fish; the existing salt coating treatment method for pickling stinky mandarin fish does not use Salt is recycled, which reduces the utilization efficiency of salt, wastes marinade, and increases the cost of pickling stinky mandarin fish, and proposes a salt-coated treatment method for pickling stinky mandarin fish

Method used

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  • Salt covering treatment method for salting smelly mandarin fish
  • Salt covering treatment method for salting smelly mandarin fish
  • Salt covering treatment method for salting smelly mandarin fish

Examples

Experimental program
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Effect test

Embodiment 1

[0042] A salt-coating treatment method for marinating stinky mandarin fish, comprising cleaning mandarin fish-removing fishy smell-frying salt-covering salt, the specific steps are as follows:

[0043] S1: Clean up the mandarin fish, select a 1kg mandarin fish with firm and elastic flesh, cut off the abdomen and near the tail of the mandarin fish with a knife, separate the intestines from the fish body, and insert two chopsticks from the mandarin fish mouth To the inside of the abdomen, after two turns, pull out the viscera together with the gills, wash the mandarin fish, and remove the black membrane inside the mandarin fish abdomen, use chopsticks to empty the inside of the mandarin fish, and improve the cleaning speed of the mandarin fish. At the same time, it can better ensure the integrity of mandarin fish body, provide good conditions for pickling mandarin fish, improve the quality of pickling stinky mandarin fish, and reduce the fishy smell of mandarin fish by removing t...

Embodiment 2

[0048] A salt-coating treatment method for marinating stinky mandarin fish, comprising cleaning mandarin fish-removing fishy smell-frying salt-covering salt, the specific steps are as follows:

[0049] S1: Clean the mandarin fish, select a mandarin fish with firm and elastic flesh weighing 0.8kg, cut off the belly and near the tail of the mandarin fish with a knife, separate the intestines from the body of the mandarin fish, and insert two sticks from the mouth of the mandarin fish Put the chopsticks into the abdomen, and after two turns, pull out the viscera and gills together, wash the mandarin fish, remove the black film in the abdomen of the mandarin fish, use chopsticks to empty the inside of the mandarin fish, and improve the cleaning speed of the mandarin fish , at the same time, it can better ensure the integrity of mandarin fish body, provide good conditions for pickling mandarin fish, improve the quality of pickling stinky mandarin fish, and reduce the fishy smell of ...

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Abstract

The invention discloses a salt covering treatment method for salting smelly mandarin fish, which comprises the steps of fish cleaning, fishy smell removal, salt frying and salt covering. The method has the beneficial effects that the mandarin fish is transferred by using a moving frame, so that automatic feeding and taking of mandarin fish salt covering operation are realized, manual pushing operation is not needed, and the operation is simple and convenient. The use efficiency of the device is further improved, manpower and time are saved, fatigue of operators is relieved, and meanwhile, manual pushing operation is reduced, so that pollution of hands to mandarin fishes is reduced, the sanitary condition of the whole salt covering operation is improved, deterioration of the mandarin fishes is reduced, and economic benefits are improved. A clamping net is driven by a third motor, the mandarin fish can be rotationally adjusted, so that the mandarin fish can be more comprehensively coated with salt, the situation that the mandarin fish goes bad due to the fact that the mandarin fish is not locally coated with salt is avoided, the mandarin fish salt coating uniformity is improved, and the mandarin fish salt coating effect of the device is improved.

Description

technical field [0001] The invention relates to the technical field of pickling stinky mandarin fish, in particular to a salt-coated treatment method for pickling stinky mandarin fish. Background technique [0002] Stinky mandarin fish is a famous traditional dish in Huizhou, Anhui Province, and one of the representatives of Huizhou cuisine. The smell is a bit worrying. [0003] The Chinese patent with application number CN202010641032.5 discloses a method for making stinky mandarin fish, which relates to the technical field of food processing. A method for making stinky mandarin fish of the present invention, raw material preparation: remove the gills of the fresh mandarin fish, remove the viscera, keep the fish scales, wash and drain, cut three knives on both sides of the fish body; remove fishy soup Juice preparation: first put fresh perilla, onion, and ginger into the juicer to squeeze out mixed juice, then pour the squeezed mixed juice and cooking wine into pure water...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L27/40A23L5/20A23L17/00
CPCA23L5/20A23L5/27A23L17/10A23L17/75A23L27/40
Inventor 熊伟孙华李艳芳江欢欢
Owner 黄山市鑫黄山特产有限公司
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