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Method for processing clay pot with fish head capable of being preserved under constant temperature

A processing method and fish head technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of inconvenience for consumers to carry and consume, limited product sales radius, difficult long-distance sales, etc., to expand the sales radius, improve the Market competitiveness and the effect of improving labor efficiency

Inactive Publication Date: 2007-04-04
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For the preservation of aquatic products, freezing or cryopreservation is usually used, but the shelf life of this method is relatively short, usually only about 60 days, and the sales radius of the products is limited, making it difficult to realize long-distance sales; the sales of products require cold chains, The cost is high, the operating cost is high, and it is extremely inconvenient for consumers to carry and consume; the product has high requirements in the process of processing, and it is easy to cause product corruption
Therefore, there is no industrialized method to produce the report of casserole fish head

Method used

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  • Method for processing clay pot with fish head capable of being preserved under constant temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Fresh bighead carp is used as raw material, and the fish weighs 3.0kg. The fish is stunned with a wooden stick and then slaughtered. Clean the scales on the surface of the fish with a stainless steel brush, carefully remove the internal organs and gills, and then use clean water to clean the remaining scales, blood stains and other debris inside and outside the fish, and remove the black film and inner ridges in the fish chamber. The blood stasis at the place was removed. Cut the cleaned fish from the front of the dorsal fin, and the fish head weighs 1.5kg. Dip the cut fish head in the deodorization solution with a salt mass concentration of 996 for deodorization treatment. The mass ratio of the fish head to the deodorization solution is 1:1.5, the deodorization time is 3.5h, and the salt solution and ambient temperature are ≤ 15°C. Take out the deodorized fish head, and wash off the mucus and blood stains on the surface with running water. After draining, put it in ...

Embodiment 2

[0032] Fresh bighead carp is used as raw material, the fish weighs 2.5kg, and the fish is stunned with a wooden stick before slaughtering. Clean the scales on the surface of the fish with a stainless steel brush, carefully remove the internal organs and gills, and then use clean water to clean the remaining scales, blood stains and other debris inside and outside the fish, and remove the black film and inner ridges in the fish chamber. The blood stasis that comes out is removed cleanly. The washed fish are graded from the back of the dorsal fin, and the fish head weighs 1.3kg. The cut fish head is immersed in a salt solution with a mass concentration of 1296 for deodorization treatment. The mass ratio of the fish head to the deodorization solution is 1:1, the deodorization time is 3 hours, and the salt solution and ambient temperature are ≤15°C. Take out the deodorized fish head, and wash off the mucus and blood stains on the surface with running water. After draining, put i...

Embodiment 3

[0036] Fresh bighead carp is used as raw material, and the fish weighs 2.0kg. The fish is stunned with a wooden stick and then slaughtered. Clean the scales on the surface of the fish with a stainless steel brush, carefully remove the internal organs and gills, and then use clean water to clean the remaining scales, blood stains and other debris inside and outside the fish, and remove the black film and inner ridges in the fish chamber. The blood stasis that comes out is removed cleanly. The washed fish are graded from the back of the dorsal fin, and the fish head weighs 1.1kg. The cut fish head is immersed in a salt solution with a mass concentration of 6% for deodorization treatment. The mass ratio of the fish head to the deodorization liquid is 1:1.5, the deodorization time is 3.5h, and the salt solution and ambient temperature are ≤15°C. ℃. Take out the deodorized fish head, and wash off the mucus and blood stains on the surface with running water. After draining, put i...

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Abstract

Disclosed is a method for processing clay pot with fish head capable of being preserved under constant temperature, wherein fresh bighead carps are used as the raw material, a smell-removing technology and a sterilization technology are employed. The prepared fish heads and soup can be preserved at normal temperature for six months.

Description

technical field [0001] The invention discloses a processing method of casserole fish head which can be preserved at normal temperature, provides an industrial production method of casserole fish head, realizes the normal temperature preservation of casserole fish head product, and belongs to the technical field of food processing and preservation. Background technique [0002] Aquatic products are rich in nutrition, high in protein and low in fat, which is suitable for the needs of modern consumers for nutrition and health care. In recent years, whether it is daily consumption or catering industries such as hotels and hotels, the consumption of aquatic products has shown an upward trend. Casserole fish head is a popular delicacy on the dining table. It has the characteristics of mellow soup, fresh but not fishy, ​​fat but not greasy, and is deeply loved by consumers. But at present casserole fish heads are mainly sold after being cooked in hotels and guesthouses. This tradi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23L1/01A23L17/00A23L5/10
Inventor 夏文水许学勤项建琳姜启兴朱顺才
Owner JIANGNAN UNIV
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