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Preparation method of flavored dried fish based on fresh live perches

A technology for flavored fish and sea bass, which is applied in the fields of preserving meat/fish with chemicals, preserving meat/fish with a protective layer, and food processing, etc., can solve problems such as fishy smell, loss of nutritional value of sea bass, and bitterness of dried fish. , to achieve the effect of improving anti-oxidation, greening the preparation process, and good taste.

Pending Publication Date: 2022-07-08
珠海市祺海水产科技有限公司
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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 disadvantages of the prior art that the nutritional value of perch is easily lost during the preparation process of flavored dried fish, and the prepared dried fish has the disadvantages of bitterness and fishy smell, and proposes a flavor based on fresh perch Preparation method of dried fish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of flavor dried fish based on fresh sea bass, comprising the following steps:

[0027] First select fresh perch, remove the scales, gills and internal organs of the perch, and then use clean water to thoroughly clean the processed perch, and drain the surface water after cleaning, and then take pepper, aniseed, ginger Place it in clear water to make a soaking liquid, then soak the perch after draining the surface water in the soaking liquid, and heat and cook the soaking liquid for 0.5 hours, then take out the soaked and heated perch for cooling, and dry the surface again. moisture;

[0028] Air-dry the re-dried sea bass in a low-temperature air-drying warehouse until 30% of the water remains, and then brush the surface of the air-dried sea bass with a mixture of freshly squeezed potato juice, vitamin C, vitamin E and vegetable oil. oxidation protection solution, then place the perch coated with the antioxidant protection solution in the vacuumed s...

Embodiment 2

[0030] A preparation method of flavor dried fish based on fresh sea bass, comprising the following steps:

[0031] First select fresh perch, remove the scales, gills and internal organs of the perch, and then use clean water to thoroughly clean the processed perch, and drain the surface water after cleaning, and then take pepper, aniseed, ginger Place it in clear water to make a soaking liquid, then soak the perch after draining the surface water in the soaking liquid, and heat and cook the soaking liquid for 0.6 hours, then take out the soaked and heated perch for cooling, and dry the surface again. moisture;

[0032] Air-dry the re-dried sea bass in a low-temperature air-drying warehouse until 30% of the water remains, and then brush the surface of the air-dried sea bass with a mixture of freshly squeezed potato juice, vitamin C, vitamin E and vegetable oil. oxidation protection solution, then place the perch coated with the antioxidant protection solution in the vacuumed s...

Embodiment 3

[0034] A preparation method of flavor dried fish based on fresh sea bass, comprising the following steps:

[0035] First select fresh perch, remove the scales, gills and internal organs of the perch, and then use clean water to thoroughly clean the processed perch, and drain the surface water after cleaning, and then take pepper, aniseed, ginger Place it in clear water to make a soaking liquid, then soak the perch after draining the surface water in the soaking liquid, and heat and cook the soaking liquid for 0.7 hours, then take out the soaked and heated perch for cooling, and dry the surface again. moisture;

[0036] Air-dry the re-dried sea bass in a low-temperature air-drying warehouse until 30% of the water remains, and then brush the surface of the air-dried sea bass with a mixture of freshly squeezed potato juice, vitamin C, vitamin E and vegetable oil. oxidation protection solution, then place the perch coated with the antioxidant protection solution in the vacuumed s...

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PUM

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Abstract

The invention discloses a preparation method of flavored dried fish based on fresh live perches, relates to the technical field of preparation of flavored dried fish, and provides the following scheme aiming at the problems that in the preparation process of the flavored dried fish in the prior art, the nutritional value of the perches is easy to lose, and the prepared dried fish has bitterness and fishy smell. The method comprises the following steps: removing fish scales, gills and viscera of perches, thoroughly cleaning the treated perches with clear water, draining water on the surfaces of the cleaned perches, putting Chinese prickly ash, aniseed and fresh ginger into the clear water to prepare a soaking solution, soaking the perches of which the water on the surfaces is drained into the soaking solution, and soaking the perches in the soaking solution for 20-30 minutes; heating and cooking the soaking solution, taking out the soaked and heated weever, cooling, and airing the surface moisture of the weever again. Compared with a traditional method, the preparation method of the flavored dried fish has the advantages that the nutritional value is higher, the preparation process is greener, and the prepared finished product tastes better.

Description

technical field [0001] The invention relates to the field of preparation of flavored dried fish, in particular to a preparation method of flavored dried fish based on fresh sea bass. Background technique [0002] Perch is the true perch family, perch genus fish. Body long and flat. Mouth large and sloping. The lower jaw is longer than the upper jaw, and the upper jaw is longer and ends at the lower edge of the back of the eye. The two, pear and palatine bones have villiform teeth. The posterior edge of the preopercle has fine serrations, the posterior horn has a large spine, the lower edge has three large spines to the back and the lower edge, and the opercle has one large spine. With two dorsal fins, the first dorsal fin is the longest with the fifth spine. There are several black spots on the body side and dorsal fin spines of juveniles, which gradually disappear in mature individuals. [0003] Sea bass meat is tender, nutritious, nourishing and strengthening the bod...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/20A23B4/10A23B4/20
CPCA23L17/75A23L5/27A23B4/10A23B4/20A23V2002/00A23V2200/02A23V2200/15A23V2250/708A23V2250/712Y02P60/85
Inventor 杨映辉吴新红
Owner 珠海市祺海水产科技有限公司
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