111 results about "Raw fish" patented technology

The invention provides a method for processing instant roasted flavor fish, which comprises the following concrete processing steps of: thawing, cleaning, salting, cleaning, drying, fermenting, cutting and desalting a raw fish; and drying, roasting, seasoning, bagging, packaging in vacuum, sterilizing, cooling, inspecting, packaging a finished product and storing. In the invention, purple perilla juice is used for salting to assist to remove the smell of the fish, the salted odour is generated by fermenting, and the fish is directly roasted after desalted and dried to achieve the effects of more favorably removing the smell of the fish, softening fishbones and improving the meat quality and taste of the fish; and the product has nutritional value and unique flavour, is eaten by opening, is convenient to eat and becomes a high-protein low-fat delicious leisure food.

The invention relates to a process for preparing a cyprinus carpio raw fish ball product. The process comprises the following specific steps of: preparing raw material fish, performing pretreatment, flesh separating, rinsing, dehydrating, mincing, performing refined filtration, dehydrating, blending, molding, setting, cooling, packaging, IQF freezing and storing. The preparation method for processing cyprinus carpio raw fish balls provided by the invention is low in investment cost, is feasible, and is used for improving the additional value of cyprinus carpio deep processing, and then comprehensive utilization of cyprinus carpio is realized.

The invention discloses fish seasonings and a preparation method thereof, and relates to a boiled fish seasoning, a green peppercorn tender fish seasoning, a spicy fragrant water fish seasoning and a green peppercorn fragrant water fish seasoning and preparation methods thereof. The fish seasonings comprise the following raw materials: salad oil, broad bean paste special for raw fish seasonings, fermented blank beans, old gingers, garlics, pickled gingers, pickled Szechuan chilies, pickled capsicum frutescens, a new generation of dry chilies, fresh green prickleyash, peanuts, Chinese red peppers, black peppers, anises, foeniculum vulgare and cinnamons. The preparation method comprises the following steps of raw material pretreatment; burdening; frying; filling packaging; cooking; external packaging; and binning. The fish seasonings are convenient to use; authentic Szechuan fish food can be cooked through the utilization of the fish seasonings by consumers without cooking skills. Thus, the fish seasonings meet the needs of people and have the good practicability.

The invention belongs to the field of food processing, in particular to a processing technology of fish balls. The technical solution adopted is: a processing technology of flavored fish balls, including the following technological process: selection of raw fish → pretreatment → meat picking → rinsing → dehydration → batching crushing → forming → boiling → cooling → packaging. The fish balls produced by the processing technology have a long fresh-keeping time and unique taste. And it can be processed and produced on a large scale.

The invention provides adult fish feed of snake head mullets. The adult fish feed consists of the following components according to the weight parts of air-dried objects: 21-24 parts of fish meal, 3-4 parts of hydrolyzed fish protein powder, 7-9 parts of pork powder, 3-5 parts of spray-drying blood cell protein powder, 3-4 parts of shrimp meal, 4-5 parts of shrimp shell meal, 2-3 parts of euphausiid meal, 10-13 parts of fermented soybean meal, 3-5 parts of fermented cottonseed protein, 2-6 parts of peanut meal, 13-16 parts of flour, 7.5-10 parts of cassava starch, 1.5-2.5 parts of fish oil, 1-2 parts of soybean oil, 1-2 parts of soybean phospholipid oil, 1.5-2 parts of calcium dihydrogen phosphate, 1 part of a Chinese herbal medicine compound preparation and 2 parts of premixed material additives, wherein the Chinese herbal medicine compound preparation consists of the following materials according to the weight parts of the air-dried objects: 12 parts of honeysuckle flower, 10 parts of safflower, 8 parts of Indian buead, 6 parts of tuber onion seeds, 7 parts of thinleaf milkwort root-bark, 7 parts of Chinese dodder seeds and 50 parts of rice hull powder. The adult fish feed provided by the invention can be used for enhancing the immunity of the snake head mullets and preventing from infecting visceral sarcoidosis, also has a relatively good treatment effect on the snake head mullets suffering visceral sarcoidosis, and can be used for improving the survival rate of breeding of the snake head mullets.

A method for deriving a protein powder from fish is presented. The method includes obtaining raw fish material and verifying the quality of the fish material. Solvents and concentrates are prepared and ground with the fish material to produce a mixture. The mixture placed in a reactor and baked. A first filtration of the mixture extracts solvents, concentrates, oil and water to produce a meal. The oil and water are separated to produce Omega 3 fish oil and water. The water is purified to produce purified water and the purified water is stored or bottled. A second filtration on the meal further extracts solvents and concentrates. The meal is ground to yield a fine texture and cured to produce the protein powder.

The invention describes a preparation method of vegetable diet fish sausage. The method comprises the steps of: unfreezing raw fish, removing impurity, washing by alkali, chopping, mixing and kneading, adding vegetable mud and seasonings, filling a sausage, cooking, cooling, storing at 4 DEG C and selling. Compared with a fish sausage on the market, through reasonable collocation of fish meat and vegetables, the vegetable diet fish sausage gains rich taste and colorful luster, is more attractive to consumers, and presents comprehensive and balanced nutrition. Fish meat is rich in high-quality animal protein, and vegetables added in the vegetable diet fish sausage not only contain rich diet nutrition, but also have unique functional properties.

The invention relates to a production method of fresh fish soybean sauce and in particular relates to a method for producing fresh fish soybean sauce from fresh fish and soybeans. The production method comprises the steps of cleaning a fish head, a fishtail, fish scales and fishbone of the fresh fish, and immersing the fish head, the fishtail, the fish scales and the fishbone of the fresh fish in an organic acid or alkaline salt type solution to obtain a raw fish material; then performing steam sterilization on the raw fish material to obtain a cooked fish material, mincing the cooked fish material to enable the cooked fish material to pass through holes of a sieve with 80-100 meshes, adding 100-250 parts by weight of water, 3-6 parts by weight of NaCl, 3-10 parts by weight of a plant protein raw material and 0.1-0.3 part by weight of protease into every 100 parts by weight of the cooked fish material for liquidation decomposing, detecting the degree of hydrolysis (DH) of the protein by a formol titration method, and when a DH value is 65-80 percent, performing filtration to obtain decomposing liquid containing polypeptide and amino acid; finally, mixing and fermenting soybean yeast, the decomposing liquid and saline water, and adding salt-resistant lactic acid bacteria and salt-resistant yeast during fermentation to obtain the fresh fish soybean sauce. The fresh fish soybean sauce obtained by the method disclosed by the invention does not have fishy smell and bitter taste, tastes delicious, has a high nutrition value and has a health-protection function.

The invention discloses a spiced sliced tuna processing technology. The problems of bad mouthfeel, flavor and integrity and difficult chewing of sliced tuna obtained through sliced tuna processing methods in the prior art are solved in the invention. The technology comprises the following steps: 1, preparing raw fish; 2, removing fishy smell, and protecting color; 3, pickling; 4, carrying out low temperature baking; 5, regaining moisture; 6, carrying out high temperature baking; and 7, cooling, and packaging. Steps and technological parameters of the whole sliced tuna processing technologies are optimized, so the technology has the advantages of simple steps and strong operability; and the formulas of an immersion liquid and a seasoning are optimized, and a quality modifier is added in the processing process, so obtained sliced tuna has the advantages of easy chewing, good mouthfeel, good flavor, uniform color, complete and flattened profile, consistent thickness, suitableness for being eaten by people of all ages, and good market prospect and popularization values.

Method of producing raw fish meat products by substantially removing the pin-bones from the fish meat before resolution of rigor, including pre-rigor and in-rigor. The products obtained by this method have improved microbial, textural and sensorial qualities as compared to conventional post-rigor fish meat products. Additionally, there is provided a method of providing a raw composite fish meat product comprising adding a bonding agent to raw fish meat parts wherein pin-bones have been removed before resolution of rigor.

A detergent composition as described which can be utilized in a variety of applications for cleaning surfaces and objects, removing suspended soils, and rinsing easily. The detergent composition is particularly effective at removing soils caused by raw fish soil.

The invention provides a method for identifying sashimi of thunnus obesus, thunnus alalunga and thunnus thynnus, belonging to the technical field of food detection. The method comprises the following steps: extracting thunnus sashimi DNAs (deoxyribonucleic acid), taking the extracted DNAs as templates and F1/F2 as a primer, carrying out PCR (polymerase chain reaction) amplification on cytb (cytochrome) gene fragments, carrying out electrophoresis detection on the amplified fragments, carrying out enzyme digestion on the purified PCR products with restriction enzymes Fok I and Stu I, and analyzing a restriction map through agarose gel electrophoresis to identify authenticity of raw fish of the three kinds of thunnus sashimi. By adopting the method, the source fish varieties of thunnus sashimi are identified on a molecular level and the sources of thunnus sashimi can be accurately differentiated. Thus, the method has great significance in standardizing the thunnus sashimi markets.

The invention relates to a fish sorting device and a fish sorting method. The device comprises a fish size sorting part (1), a fish quality sorting part (2) and conveying equipment, wherein the fish size sorting part (1) and the fish quality sorting part (2) are connected through the conveying equipment; the fish size sorting part (1) is positioned on the upstream of the conveying equipment; and the fish quality sorting part (2) is positioned on the downstream of the conveying equipment. The method comprises the following steps of: 1) starting a first motor (6), and driving a first conical hopper (3) to rotate; 2) feeding raw fishes into the first conical hopper (3) through a diversion pool (5); 3) performing size sorting on the raw fishes; and 4) performing quality sorting on the raw fishes. The invention has the advantages of high efficiency and low cost, and relates to the field of processing in fishery.

The present invention discloses a liquid-smoking tilapia fillet processing method, which comprises steps of pretreatment, deodorization, liquid smoking and baking, wherein the liquid smoking step is placing raw fish fillets in a liquid smoking agent diluted with brine so as to be dipped, and the liquid smoking agent is prepared by adopting date kernel and hawthorn kernel as raw materials through dry distillation and purification refinement. According to the present invention, the fumigation materials are the pure nature substances and do not contain 3,4-benzopyrene and other harmful substances, the fat oxidation odor of the fillets being subjected to the liquid smoking treatment is basically eliminated, effects of aroma increase, seasonings, color production and the like are provided, and the method has characteristics of convenient operation, short production cycle, low labor intensity and low cost, and is suitable for large-scale promotion.

The invention discloses raw fish compound feed. The raw fish compound feed is prepared from the following raw materials in parts by weight: 27-35 parts of fish meal, 10-12 parts of shrimp meal, 11-14 parts of soybean meal, 6-8 parts of peanut bran, 2.5-3.5 parts of zein powder, 2-3 parts of blood meal, 20-28 parts of wheat flour, 2-3 parts of inkfish cream, 1.5-1.6 parts of fish oil, 0.5-0.6 part of lecithin, 0.7-1.0 part of soybean oil, 1-2 parts of commercial fish premix, 0.1-1 part of choline, 1-2 parts of calcium biphosphate, 0.08-1.22 parts of betaine, 2-4 parts of phagostimulant, 0.3-1 part of compound Chinese herbal medicine, and 0.01-0.05 part of compound probiotics. The raw fish compound feed is balanced in nutrition, balances essential amino acid, resists bacterium, prevents diseases, enhances immunity, protects liver and gallbladder, is good in palatability, does not need to add antibiotic medicine additionally, has no pollution to water, is environment-friendly, and is high in performance-price ratio.

A composition and process for improving the quality of raw food product such as seafood, meat and fowl including a treatment of a bath, rinse, ice blend, steam or spray for preparing the raw food product, such as fresh fish, meat or poultry or produce. Before the treatment is used, the raw product is cleaned in a conventional manner. The treatment composition is intended to clean, deodorize, and disinfect the raw food product. The present invention removes slime and odor from fresh fish in preparation for cooking, and further, disinfects the fish and other food product to be cooked in the event that harmful bacteria or other microbes reside on the raw fish, such as harmful microorganisms which may be a residue of polluted water from which the fish was taken, or may have originated from filthy food preparation facilities.

The invention discloses a preparation method and application of fermenting agent for dried fish with compound flavors, which belong to the field of fermentation engineering. The preparation method proportionally mixes dominant staphylococcus and lactobacillus separated from dried fish products with conventional flavor with the purchased pediococcus pentosaceus for culture, uses pulped fish as scale-up culture medium and freeze-dries fermentation liquor obtained after fermentation to prepare the fermenting agent for dried fish with compound flavors. During the production, the fermenting agent is simply dispersed in water at a certain temperature to be sprayed on or soak pickled raw fish for fermentation after heat insulation and activation. The preparation method solves the problems of long production period and instable product quality of the prior fermentation of dried fish. The fermenting agent prepared by the method has a high concentration of zymocyte and easy storage, and has the characteristics of short production period, low production cost and excellent flavor of the dried fish produced by fermentation compared with the existing fermented dried fish.

The invention discloses a DNA Barcoding-based identification method for 9 normal fishes (turbot, black carp, Chinese sturgeon, trachinotus blochii, trichiurus haumela, raw fish, the yellow river catfish, blunt-snout bream and gadus) and uncooked meat products of the 9 fishes. The 9 normal fishes and the uncooked meat products of the 9 normal fishes can be identified by comparing the lengths of edited base sequences. The method is established based on DNA Barcoding, is not limited by the morphology of identified materials, and can be widely used for accurately identifying fishes and uncooked meat products of the fishes as accurate conclusion can be made even when only individual tissue fragments are available.

The invention belongs to the field of aquatic product processing, and particularly discloses a raw fish processing method. The method comprises the following steps: dissecting and cleaning fish, cutting, and putting in a bag; adding curcuma, clove, pepper, Chinese anise, amomum aromaticum, cassia bark, myrcia and table salt; and sealing the packaging bag, and deep-freezing to obtain the product. The invention maintains the original color and taste of fish, is convenient to eat, can be stored for a long time, has a simple processing technique and is beneficial for realizing industrial production.

A method for improving frozen fish fillets treated by way of a salt-water immersion process includes the following steps: pretreating raw fish to obtain fish fillets; precooling the fish fillets; stacking the precooled fish fillets to obtain a fish fillet stack; freezing the fish fillet stack by using a salt-water immersion process, and performing power-variable ultrasonic wave treatment; and feeding the fish fillets into a cold storage, and performing freezing storage at minus 18 degrees centigrade. The power-variable ultrasonic wave treatment includes: firstly treating for 5 to 10 min under the power of 800 to 600 W, and then changing the power to 200 to 600 W for treating for 5 to 15 min. The freezing time of fish flesh is shortened, and formed ice crystals are fine and uniform, thereby preventing the damage of the formed ice crystals to cell walls.

Method for manufacturing processed fish, and the processed fish produced thereby, where the processed fish includes an emulsified homogeneous gruel including frozen raw fish and concentrated broth resulting from boiling of the fish, the method including mixing the gruel with flakes and/or pieces of fish, where the frozen raw fish and concentrated broth are of the same kind of fish as the flakes and/or pieces of fish.

The invention discloses a manufacturing method of roasted fish fillets, and belongs to the field of food processing. The invention provides a processing technology of the roasted fish fillets, having the advantages that the operation is simple, and the fragrance is rich. The manufacturing method provided by the invention comprises the following processing steps of: defrosting raw fish, pretreating, cutting sheets, removing the smell of fish, seasoning, baking, testing and packaging the raw fish, thus obtaining a finished product.

The invention relates to a feed additive premix for preventing and controlling the snakehead deformity, and belongs to the technical field of feed. The feed additive premix comprises compound vitamins and compound trace elements; raw materials are stable in source, the nutrition is comprehensive, and the requirements on the vitamins and the mineral nutrition for high-density cultivation of raw fish (snakehead) in the areas of Jiangsu and Zhejiang can be met; the feed additive premix is safe and efficient after being used for a long time, has no toxic and side effects, can reduce the cultivation death rate of the raw fish (snakehead) in the areas of Jiangsu and Zhejiang remarkably, and reduces the deformity greatly, the cultivated snakeheads are high in survival rate, high in growth speed and low in deformity, and the economic benefits are remarkable.

The invention relates to a preparation method of pot-stewed fowl cod meat floss, and belongs to the technical field of preparation methods of foods. The preparation method of the pot-stewed fowl cod meat floss comprises the following steps of: (1) processing raw fish; (2) preparing pot-stewed fowl; (3) curing the fish; (4) steaming the fish; and (5) frying the fish. The preparation method of the pot-stewed fowl cod meat floss provided by the invention has the advantages that the localization of the traditional cod processing method is broken so as to carry out dauntless innovation, the processed meat floss has pot-stewed fowl, the processed meat floss and cod are perfectly combined, the taste is rich, the nutritive elements of the cods are fully reserved, and the manufacturing procedure is simple and convenient; people can make the pot-stewed fowl cod meat floss according to the favor, the preparation method is popular, and easy to accept the preparation method.