Fish processing and storing method

Abstract

The invention relates to the technical field of fish storage, in particular to a fish processing and storage method. At the moment, the fish blocks are wrapped by the tea leaves, the tea leaves contain tea polyphenol and other substances, and the tea polyphenol can chemically react with trimethylamine, hydrogen sulfide, indole and the like generated in the fish blocks, so that the trimethylamine, hydrogen sulfide, indole and the tea polyphenol are neutralized to generate odorless gas, and then the fish blocks can be stored for a long time; the generation of trimethylamine, hydrogen sulfide, indole and other substances in the fish blocks is reduced, so that the fishy smell generated when the fish blocks are stored for a long time is reduced, and the flavor of the fish blocks is improved; the first non-woven fabric is used for separating the fish blocks from the tea leaves, so that the tea leaves are prevented from being adhered to the fish blocks after being stored for a long time; the rice paste is used as a binder, and the rice paste has certain pores, so that a certain adsorption effect can be generated on the smell generated by the fishes, and the generation of the smell of the fishes is further reduced.

Description

Technical Field

[0001] The invention relates to the technical field of fish storage, in particular to a fish processing and storage method. Background Art

[0002] Fish include marine fish and freshwater fish, which need to be processed through multiple steps during storage;

[0003] The steps of fish storage will vary according to different storage methods, but in general, you should pay attention to freshness, cleanliness, moisture control, choosing the right storage method, maintaining environmental control and regular inspections; mastering the correct fish storage method can ensure the freshness and safety of the fish and retain the nutrition and deliciousness of the fish to the greatest extent;

[0004] The existing preservation methods have multiple steps, such as;

[0005] First, the fish needs to be cleaned;

[0006] Remove impurities: Rinse the fish with clean water to remove surface mucus, dirt and internal organs;

[0007] Drain moisture: Use a clean cloth or kitchen paper to wipe the fish dry to avoid moisture residue that affects the preservation effect;

[0008] Cut or divide the fish into pieces: Cut or divide the fish into suitable sizes according to the storage method and needs;

[0009] Refrigeration: suitable for short-term storage, the temperature is controlled below 0°, and the fish pieces are frozen;

[0010] However, when the above steps are used to preserve fish, trimethylamine oxide is contained in the fish muscle; trimethylamine oxide is a protective mechanism for fish in the environment, which can help fish retain moisture and prevent protein denaturation; but when the fish dies, the microorganisms in the body begin to multiply, and these microorganisms will produce trimethylamine when decomposing the protein and trimethylamine oxide in the fish meat; trimethylamine is a volatile amine, and its content in the fish body gradually increases with the increase of microbial activity, causing the fishy smell to worsen; which in turn causes the fish to produce a fishy smell when it is taken out after preservation.

[0011] In summary, in order to solve the technical problem raised in this article, the present invention proposes a fish processing and storage method. Summary of the invention

[0012] The present invention provides a fish processing and storage method.

[0013] Step 1: First, dissect the fish and remove the internal organs. After that, use clean water to wash off the mucus on the surface of the fish.

[0014] Step 2: Based on step 1, the fish is dried with a clean cloth, and then cut into pieces. After cutting into pieces, the cut parts of the fish pieces are processed to remove the blood and moisture from the cut parts of the fish pieces;

[0015] Step 3, taking out the steamed rice, pouring water into the steamed rice, and then heating the rice poured with water until the rice forms a sticky rice paste, and then taking out the rice paste to be cooled;

[0016] Step 4: Take out a piece of tin foil, apply the rice paste in step 3 on the tin foil to form a coating layer on the surface of the tin foil, then lay a layer of tea leaves on the coating layer; then lay a layer of No. 1 non-woven fabric on top of the tea leaves;

[0017] Step five, place the processed fish pieces in step two on non-woven fabric No. 1, then roll up the tin foil and wrap the fish pieces inside the tin foil; then put the wrapped tin foil into a plastic bag, then vacuum the plastic bag, and after vacuuming, put it into a cold storage.

[0018] Furthermore, in the above step 1, when using clean water to clean the surface of the fish, vegetable oil is added to the clean water.

[0019] Furthermore, the ratio of vegetable oil to clean water is 1:20.

[0020] Furthermore, in step five, before the vacuum-evacuated plastic bag is placed in a cold storage, the vacuum-evacuated plastic bag is firstly quick-frozen.

[0021] Furthermore, before laying the No. 1 non-woven fabric on the tea leaves in step 4, soak the No. 1 non-woven fabric in water mixed with lemon juice, take it out when the No. 1 non-woven fabric is completely soaked, and then dry the soaked No. 1 non-woven fabric, and then lay it on the tea leaves after drying.

[0022] Furthermore, the ratio of lemon juice to water is 1:5.

[0023] Further; in step four, after applying rice paste on the tin foil, take out a piece of No. 2 non-woven fabric, lay one end of the No. 2 non-woven fabric on the tin foil so that the tin foil covers one end of the No. 2 non-woven fabric, then apply rice paste on the No. 2 non-woven fabric, and then lay the tea leaves on the rice paste.

[0024] Furthermore, in step 4, before placing the fish pieces on non-woven fabric No. 1, multiple pores are evenly opened on non-woven fabric No. 1 and non-woven fabric No. 2, and no slits are opened on the tin foil.

[0025] The beneficial effects of the present invention are as follows:

[0026] At this time, the fish pieces are wrapped with tea leaves. The tea leaves contain substances such as tea polyphenols, and the tea polyphenols can react chemically with trimethylamine, hydrogen sulfide, indole, etc. produced in the fish pieces, so that trimethylamine, hydrogen sulfide, indole and tea polyphenols are neutralized to produce odorless gas, thereby reducing the production of substances such as trimethylamine, hydrogen sulfide and indole in the fish pieces when the fish pieces are stored for a long time, thereby reducing the fishy smell produced by the fish pieces when the fish pieces are stored for a long time and improving the flavor of the fish pieces; and by using No. 1 non-woven fabric to separate the fish pieces from the tea leaves, the tea leaves are prevented from adhering to the fish pieces when they are stored for a long time; and by using rice paste as a binder, the rice paste has certain pores, which can have a certain adsorption effect on the odor produced by the fish, thereby further reducing the production of the fish odor. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 is a flow chart of the method steps in the present invention; DETAILED DESCRIPTION

[0028] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.

[0029] Embodiment 1:

[0030] A fish processing and storage method,

[0031] Step 1: First, dissect the fish and remove the internal organs. After that, use clean water to wash off the mucus on the surface of the fish.

[0032] Step 2: Based on step 1, the fish is dried with a clean cloth, and then cut into pieces. After cutting into pieces, the cut parts of the fish pieces are processed to remove the blood and moisture from the cut parts of the fish pieces;

[0033] Step 3, taking out the steamed rice, pouring water into the steamed rice, and then heating the rice poured with water until the rice forms a sticky rice paste, and then taking out the rice paste to be cooled;

[0034] Step 4: Take out a piece of tin foil, apply the rice paste in step 3 on the tin foil to form a coating layer on the surface of the tin foil, then lay a layer of tea leaves on the coating layer; then lay a layer of No. 1 non-woven fabric on top of the tea leaves;

[0035] Step 5, placing the fish pieces processed in step 2 on the No. 1 non-woven fabric, then rolling up the tin foil, and wrapping the fish pieces inside the tin foil; then putting the wrapped tin foil into a plastic bag, then vacuuming the plastic bag, and after vacuuming, putting it into a cold storage;

[0036] The principle is as follows;

[0037] In the process of step 1, the fish is first dissected and the internal organs of the fish are removed. After the fish dies, the mucus on the surface of the fish will decompose into trimethylamine, hydrogen sulfide, amines and indole, etc., and these decomposed substances have an unpleasant smell. Therefore, after the fish internal organs are removed, the mucus on the surface of the fish is fully cleaned with clean water. After cleaning, the cleaned fish is cut into blocks, and then the cut fish blocks are washed, and the blood on the edge of the fish blocks is wiped off with a clean towel, so that the fish blocks are clean and tidy;

[0038] In step 2, the rice is steamed, and the steamed rice is put into water, and then the rice poured into the water is heated until the rice is heated to a paste state to form rice paste, and then the sticky rice paste is removed, and the rice paste is naturally cooled after being taken out. During the cooling process of the rice paste, a piece of tin foil is taken out, and the cooled rice paste is spread on the tin foil so that the rice paste forms a gelatinous coating layer on the tin foil, and then the tea leaves are taken out. The tea leaves can be in a whole leaf state, or the tea leaves can be broken into pieces, and then the tea leaves are spread on the coated rice paste. After laying, lay a layer of No. 1 non-woven fabric on the top of the tea leaves. After the No. 1 non-woven fabric is laid, place the fish block on the No. 1 non-woven fabric, then roll up the tinfoil and the No. 1 non-woven fabric, wrap the fish block inside the tinfoil, the tinfoil wraps the No. 1 non-woven fabric, tea leaves, rice paste and fish block inside the tinfoil, the tinfoil seals the fish block inside it, after the tinfoil seals the fish block, place the tinfoil inside the plastic belt, then use a vacuum packaging machine to vacuumize the inside of the plastic belt, and then place the plastic belt inside the cold storage or refrigerator;

[0039] During storage, since the fish cannot be prevented from having microbial activity in the fish when it is stored for a long time, these microorganisms will produce trimethylamine when decomposing proteins and other compounds in the fish meat; as the storage time of the fish increases, the microbial activity will gradually increase, and the content of trimethylamine in the fish will gradually increase, resulting in an increase in the fishy smell, affecting the flavor; at this time, the fish pieces are wrapped with tea leaves, which contain substances such as tea polyphenols, and the tea polyphenols can react chemically with trimethylamine, hydrogen sulfide, indole, etc. produced in the fish pieces, so that trimethylamine, hydrogen sulfide, indole and tea polyphenols are neutralized to produce odorless gas, thereby reducing the production of trimethylamine, hydrogen sulfide and indole in the fish pieces when the fish pieces are stored for a long time, thereby reducing the fishy smell produced by the fish pieces when the fish pieces are stored for a long time and improving the flavor of the fish pieces; and by using the No. 1 non-woven fabric to separate the fish pieces from the tea leaves, the tea leaves are prevented from adhering to the fish pieces when they are stored for a long time; and by using rice paste as a binder, the rice paste has certain pores, which can have a certain adsorption effect on the odor produced by the fish, thereby further reducing the production of the fish odor.

[0040] Embodiment 2:

[0041] In the above step 1, when using clean water to clean the surface of the fish, add vegetable oil to the clean water;

[0042] The ratio of vegetable oil to water is 1:20;

[0043] The principle is as follows;

[0044] On the basis of the above-mentioned embodiment 1, in the process of cleaning the surface of the fish in step 1, vegetable oil is added to clean water, and the ratio of vegetable oil to clean water is 1:20. After the vegetable oil is added to the clean water, when the surface of the fish is cleaned with the vegetable oil, the vegetable oil, as a lipid substance, is hydrophobic, that is, it is not easy to mix with water; and the mucus on the surface of the fish is water-soluble, so the grease can wrap the mucus to form an oil-water mixture, thereby separating the mucus from the surface of the fish; and the vegetable oil can be well attached to the surface of the fish to form a thin film to isolate the mucus, so that when a clean towel is used to clean the surface of the fish, it is easier to wipe it off; and the vegetable oil can reduce the surface tension of water, so that the mucus is easier to fall off from the surface of the fish, thereby improving the cleaning effect of the mucus on the surface of the fish when the surface of the fish is cleaned, and reducing the fishy smell generated when the fish is stored for a long time.

[0045] Embodiment three:

[0046] In step 5, before placing the vacuum-evacuated plastic bag into the cold storage, the vacuum-evacuated plastic bag is firstly quick-frozen;

[0047] The principle is as follows;

[0048] On the basis of the above-mentioned embodiment 1, before the vacuumed plastic belt is placed in the cold storage, the plastic belt is firstly quick-frozen; the quick freezing quickly freezes the water in the fish block into ice crystals, inhibits the activity of bacteria and enzymes, thereby delaying the spoilage of the fish meat, and in the process of quick freezing, the ice crystals form quickly and are small in size, causing less damage to cells, which can better preserve the nutritional components and tissue structure of the fish meat, thereby improving the preservation effect of the fish.

[0049] Embodiment 4:

[0050] Before laying the No. 1 non-woven fabric on the tea leaves in step 4, soak the No. 1 non-woven fabric in water mixed with lemon juice, take out the No. 1 non-woven fabric after it is completely soaked, and then dry the soaked No. 1 non-woven fabric, and lay it on the tea leaves after drying;

[0051] The ratio of lemon juice to water is 1:5;

[0052] The principle is as follows;

[0053] On the basis of the above-mentioned embodiment 1, the non-woven fabric No. 1 is soaked in water mixed with lemon juice, and the non-woven fabric No. 1 is taken out after being completely soaked, and then the soaked non-woven fabric No. 1 is dried, and the dried non-woven fabric is laid on the top of the tea leaves, and the ratio of lemon juice to water is 1:5; so that the interior of the non-woven fabric No. 1 laid on the tea leaves contains citric acid contained in the lemon juice, and the citric acid is a weak acid, which can inhibit the growth of some bacteria in the fish and prolong the storage time of the fish. In addition, lemon juice is rich in vitamin C, and vitamin C has an antioxidant effect, which can prevent the fish from oxidizing and deteriorating, prolong the storage time of the fish, and thus improve the preservation effect of the fish.

[0054] Embodiment five:

[0055] In step 4, after applying rice paste on the tin foil, take out a sheet of No. 2 non-woven fabric, lay one end of the No. 2 non-woven fabric on the tin foil so that the tin foil covers one end of the No. 2 non-woven fabric, then apply rice paste on the No. 2 non-woven fabric, and then lay the tea leaves on the rice paste;

[0056] In step 4, before placing the fish pieces on the non-woven fabric No. 1, multiple holes are evenly opened on the non-woven fabric No. 1 and the non-woven fabric No. 2, and no gaps are opened on the tin foil;

[0057] The principle is as follows;

[0058] On the basis of the above embodiment, after applying rice paste on the tin foil, take out a No. 2 non-woven fabric, lay one end of the No. 2 non-woven fabric on the tin foil, so that the tin foil covers one end of the No. 2 non-woven fabric, and then apply rice paste on the No. 2 non-woven fabric, and then lay the tea leaves on the rice paste. After the tea leaves are laid on the rice paste, lay the No. 1 non-woven fabric on the tea leaves again, and then place the fish pieces on the No. 1 non-woven fabric, and then wrap the fish pieces. It should be noted that when rolling up the No. 1 non-woven fabric, first roll it up from the end away from the tin foil. After rolling up, the tin foil is located at the outermost layer, so that the tin foil can still play a sealing role on the fish pieces inside it. However, when the No. 1 non-woven fabric and the No. 2 non-woven fabric inside the tin foil wrap the fish pieces, since the No. 1 non-woven fabric and the No. 2 non-woven fabric are both breathable materials, the rolled tea leaves and rice paste can fully adsorb substances such as trimethylamine, hydrogen sulfide and indole in the fish pieces, thereby improving the preservation effect of the fish pieces.

[0059] Before the fish block is spread on the No. 1 non-woven fabric, pores are provided on the No. 1 non-woven fabric and the No. 2 non-woven fabric, and no pores are provided on the tinfoil. When the pores are provided on the No. 1 non-woven fabric and the No. 2 non-woven fabric, after the fish block is wrapped by the No. 1 non-woven fabric and the No. 2 non-woven fabric, the pores on the No. 1 non-woven fabric and the No. 2 non-woven fabric improve the air permeability of the two, so that the substances in the fish block can fully penetrate into each layer of tea leaves and rice paste; and no pores are provided on the tinfoil, so that the tinfoil can still fully seal the No. 1 non-woven fabric, the No. 2 non-woven fabric, the tea leaves, the rice paste and the fish block, thereby improving the sealing of the fish block and improving the preservation effect of the fish block.

Claims

1. A method for processing and storing fish, characterized in that: The method comprises the following steps: Step 1: First, dissect the fish and remove the internal organs. After that, use clean water to wash off the mucus on the surface of the fish. Step 2: Based on step 1, the fish is dried with a clean cloth, and then cut into pieces. After cutting into pieces, the cut parts of the fish pieces are processed to remove the blood and moisture from the cut parts of the fish pieces; Step 3, taking out the steamed rice, pouring water into the steamed rice, and then heating the rice poured with water until the rice forms a sticky rice paste, and then taking out the rice paste to be cooled; Step 4: Take out a piece of tin foil, apply the rice paste in step 3 on the tin foil to form a coating layer on the surface of the tin foil, and then lay a layer of tea leaves on the coating layer; Then, lay a layer of No. 1 non-woven fabric on top of the tea leaves; Step five, place the processed fish pieces in step two on non-woven fabric No. 1, then roll up the tin foil and wrap the fish pieces inside the tin foil; then put the wrapped tin foil into a plastic bag, then vacuum the plastic bag, and after vacuuming, put it into a cold storage.

2. A fish processing and storage method as claimed in claim 1, characterized in that: In the above step 1, when using clean water to clean the surface of the fish, add vegetable oil to the clean water.

3. A fish processing and storage method as claimed in claim 2, characterized in that: The ratio of vegetable oil to water is 1:

20.

4. A fish processing and storage method as claimed in claim 1, characterized in that: In step five, before placing the vacuum-evacuated plastic bags into the cold storage, the vacuum-evacuated plastic bags are firstly quick-frozen.

5. A fish processing and storage method as claimed in claim 1, characterized in that: Before laying the No. 1 non-woven fabric on the tea leaves in step 4, soak the No. 1 non-woven fabric in water mixed with lemon juice, take it out when it is completely soaked, and then dry the soaked No. 1 non-woven fabric, and then lay it on the tea leaves after drying.

6. A method for processing and storing fish as claimed in claim 5, characterized in that: The ratio of lemon juice to water is 1:

5.

7. A fish processing and storage method as claimed in claim 5, characterized in that: In step 4, after applying rice paste on the tin foil, take out a piece of No. 2 non-woven fabric, lay one end of the No. 2 non-woven fabric on the tin foil so that the tin foil covers one end of the No. 2 non-woven fabric, then apply rice paste on the No. 2 non-woven fabric, and then lay the tea leaves on the rice paste.

8. A fish processing and storage method as claimed in claim 7, characterized in that: In step 4, before placing the fish pieces on non-woven fabric No. 1, multiple holes are evenly opened on non-woven fabric No. 1 and non-woven fabric No. 2, and no gaps are opened on the tin foil.

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