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Method for processing instant aquatic product

A processing method and technology for aquatic products, applied in food preservation, food preparation, food science, etc., can solve problems such as taste, meat quality deterioration, human hazards, toxicity, etc., and achieve long shelf life, low production cost, and good taste.

Inactive Publication Date: 2007-03-28
郭锋华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But even so, the aquatic products processed by the above-mentioned chemical fresh-keeping method can only be kept fresh for 4-5 months at normal temperature, and the mouthfeel and meat quality of the product are deteriorated due to the use of preservatives and antioxidants. Antioxidants are more or less toxic and harmful to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0027] The present invention will be described in more detail below in conjunction with examples.

[0028] best practice

[0029] A processing method for instant aquatic products, which is specifically a processing method for instant oyster meat, which is to dry the oyster meat (drying is based on the drying of 500 grams of oyster meat into 200 grams of oyster meat) , and then put the dried oyster meat into the oil pan for frying, so that the oyster meat is fried until the surface looks golden yellow, and then the oyster meat is soaked in: 28 grams of five spices, 15 grams of orange peel, 2 The clove of 1 gram, the essence of 2 drops, the ginger of 100 gram and the old wine of 120 gram add about 1500 gram of water (adding water is not particularly limited, provide specific data in the embodiment just for ease of illustration) boiled soup , soak for about 10 minutes (same as above, there is no special limit on the soaking time, if you like the darker color and stronger taste o...

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PUM

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Abstract

The present invention discloses a method for processing instant aquatic product. Said processing method includes the following steps: cleaning, dressing, removing partial water content, soaking in soaking liquor with different flavours, vacuum packaging by using cooking bag and sterilizing at high-temperature so as to obtain the invented instant aquatic product.

Description

technical field [0001] The invention relates to a processing method of aquatic products, in particular to a processing method of instant aquatic products. Background technique [0002] Freezing and cold storage are the most common methods for keeping aquatic products fresh. The temperature used for freezing is low (-25--5°C). During the freezing process, due to the ice particles formed by the moisture inside the aquatic product, the volume expands, the tissue structure is destroyed, and freezing denaturation occurs; after thawing, the internal water analysis From the surface dryness, deterioration of meat quality, and poor taste. With cold storage, although the tissue structure of aquatic products is not damaged, for mollusk or crustacean aquatic products such as shrimp, crab, ink fountain, etc., due to the presence of protease in the meat, the meat will become cloudy during preservation. Phenomena, the flavor becomes worse, and the meat quality becomes soft; at the same t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L3/40B65B31/02A23L3/00A23L17/00
Inventor 郭锋华
Owner 郭锋华