CN101142973A - Method for eliminating groundy of fresh water fish meat - Google Patents
Method for eliminating groundy of fresh water fish meat Download PDFInfo
- Publication number
- CN101142973A CN101142973A CNA2007100537223A CN200710053722A CN101142973A CN 101142973 A CN101142973 A CN 101142973A CN A2007100537223 A CNA2007100537223 A CN A2007100537223A CN 200710053722 A CN200710053722 A CN 200710053722A CN 101142973 A CN101142973 A CN 101142973A
- Authority
- CN
- China
- Prior art keywords
- water
- fish
- fresh
- rinsing
- smell
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 97
- 239000013505 freshwater Substances 0.000 title claims abstract description 60
- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000013372 meat Nutrition 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 67
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 28
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000004155 Chlorine dioxide Substances 0.000 claims abstract description 12
- 235000019398 chlorine dioxide Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 11
- 238000002203 pretreatment Methods 0.000 claims abstract description 8
- 230000018044 dehydration Effects 0.000 claims abstract description 4
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 21
- 235000020995 raw meat Nutrition 0.000 claims description 16
- 150000002632 lipids Chemical class 0.000 claims description 12
- 210000004369 blood Anatomy 0.000 claims description 10
- 239000008280 blood Substances 0.000 claims description 10
- 230000014860 sensory perception of taste Effects 0.000 claims description 6
- 239000004568 cement Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000003307 slaughter Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000012545 processing Methods 0.000 abstract description 6
- 235000013332 fish product Nutrition 0.000 abstract 2
- 230000000384 rearing effect Effects 0.000 abstract 2
- 241000894007 species Species 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000019465 surimi Nutrition 0.000 abstract 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 12
- 230000008030 elimination Effects 0.000 description 3
- 238000003379 elimination reaction Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 208000005156 Dehydration Diseases 0.000 description 2
- 241000607057 Stenodus Species 0.000 description 1
- 241001062472 Stokellia anisodon Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a removal method for native fishy smell, in particular to a removal method for native smell of fresh water fish, and comprises temporary rearing, pre-treatment, first rinsing, second rinsing and dehydration. After temporary rearing, fresh water fish is rinsed twice with mixed water containing edible chlorine dioxide powder and water treated by ozone, and then is dehydrated to remove smell and mixed native fishy substance in fresh water fish fat, thereby removing the native smell of fresh water fish product. The invention provides a good removal method for native fishy smell of fresh water fish, as the prior method not only limits the species of deep processed fish products, but also has been the bottleneck of industrial deep processing of fresh water fish. With the method, native smell mixed with fat in fish can be removed by 85 to 95 percent, thereby eliminating native smell of surimi, and not only fish meat has white color and no smell, but also the products taste fresh, cool and no smell, therefore, the method is easily accepted by consumer and applies to remove fishy smell of various fresh water fishes.
Description
Technical field:
The present invention relates to a kind of method for removing of oppressing bilgy odour, relate in particular to a kind of method for removing of fresh water flesh of fish bilgy odour.
Background technology:
China lake is numerous, and the output of fresh-water fishes continuous more than ten years rank first of the world.Generally all growing in the environment that cultivates fresh water fishes has green alga, has one of important source of bilgy odour and green alga is fresh-water fishes, and fresh-water fishes will produce bilgy odour behind the green alga that eats in its muscle.For a long time, people are the mode inconnus that adopts Fried, fried, cooked, fried and pickle, the bilgy odour that the mode of employing interpolation vinegar, wine is contained to dispel in manufacturing process.But aspect industrial production, the peculiar bilgy odour of fresh-water fishes is never well dispeled way, not only influence the sense of taste of its product, should not be accepted by the consumer, and limited the product category of fresh-water fishes deep processings, particularly be processed into aspect the deep processing of promptly opening instant product particularly outstanding, the fresh-water fishes bilgy odour dispel " bottleneck " that becomes in the fresh-water fishes industrialization deep processing, how breaking through this " bottleneck " is fresh-water fishes processing enterprise urgent problem.
Summary of the invention:
The objective of the invention is to, provide a kind of by the mixing water that adds edible chlorine dioxide powder with through the water of ozone treatment fresh water being oppressed to carry out twice rinsing by temporary foster back, the raw meat of dispelling again dewaters, dispel the native raw meat material that mixes in the flesh of fish lipid of fresh-water fishes, and then dispel the method for removing of the fresh water flesh of fish bilgy odour of the bilgy odour in its fresh-water fishes goods.
The present invention realizes above-mentioned purpose by the following technical solutions:
The method for removing of this fresh water flesh of fish bilgy odour comprises the following steps:
The first step: support temporarily, the fresh-water fishes that will fish in the fish pond were supported 3 days the clear water of cement pit temporarily, to stop its edible green alga that has the bilgy odour composition, eliminated the bilgy odour of 10-15% in the flesh of fish.
Second step: pre-treatment, will slaughter, remove head, fish scale, internal organ, blood stains and black film through the fresh-water fishes of supporting temporarily, to remove blood stains and other fouls, cut open into two along vertebrae with the clear water rinsing then.
The 3rd step: rinsing for the first time, the mixing water of the meat adding edible chlorine dioxide powder of the fresh-water fishes after the pre-treatment is carried out rinsing first time take off raw meat, reach the bilgy odour material that mixes with lipid with the little molecule aldoketones material of removing 40-50%; The ratio of water and edible chlorine dioxide powder is that 1 ton of water adds 5 gram edible chlorine dioxide powder, and water temperature is the 3-10 degree.
The 4th step: rinsing for the second time, the meat water through ozone treatment of the fresh-water fishes after the rinsing first time is carried out the rinsing second time take off raw meat, to remove 30% water soluble protein, hemochrome, little molecule aldoketones material and the bilgy odour material that mixes with lipid; Ratio in 300 kilograms of flesh of fish of water rinse of 1 cubic metre of ozone treatment is carried out rinsing, and water temperature is the 3-10 degree; The process of ozone treatment is: utilize instantaneous pressure from gas water hybrid technology with ozone/hydroxyl mixing arrangement, hydrone is fissioned into micel, force high efficiency to mix ozone/hydroxyl gas, make high-concentrated ozone/hydroxy water.
The 5th step: dehydration, the meat centrifugal dehydrator of the fresh-water fishes after the rinsing second time is dewatered, dewatering time is 5 minutes, the bilgy odour in the flesh of fish can be dispeled 85-95%, the raw material of producing minced fish and goods thereof that obtain not having bilgy odour, the sense of taste is good.
The present invention's beneficial effect compared with prior art is, adopt support temporarily the back by adding edible chlorine dioxide mixing water and through the water of ozone treatment the flesh of fish is carried out rinsing, then by methods such as dehydrations, the bilgy odour that lipid in the flesh of fish mixes can be dispeled 80-95%, and then eliminated bilgy odour in the fish gruel, pure white, the no fishy smell of its color and luster, there is not a bilgy odour with what the goods of its processing were smelt, product do not have a fish bony spur, nutritious, color and luster is pure white, and mouthfeel is lubricious, and rationalization indexs such as color and luster, elasticity, whiteness all are up to state standards.Be easy to be accepted by the consumer.
The specific embodiment:
Bilgy odour in the flesh of fish is dispeled 95% 300 kilograms the fresh water flesh of fish is example to embodiment 1:(to produce)
The first step: the fresh-water fishes that will fish in the fish pond were supported 3 days the clear water of cement pit temporarily, to stop its edible green alga that has the bilgy odour composition, 15% bilgy odour in the elimination flesh of fish.
Second step: will slaughter through the fresh-water fishes of supporting temporarily, and get the fresh water of removing head, fish scale, internal organ, blood stains and black film and oppress 300 kilograms, and to remove blood stains and other fouls, cut open into two along vertebrae then with the clear water rinsing.
The 3rd step: be made into mixing water with 5 gram edible chlorine dioxide powder and 1 ton of water, water temperature is 10 degree; The flesh of fish of 300 kilograms of fresh water after the pre-treatment is put into mixing water carry out rinsing first time and take off raw meat, reach the bilgy odour material that mixes with lipid to remove 50% little molecule aldoketones material.
The 4th step: utilize instantaneous pressure from gas water hybrid technology with ozone/hydroxyl mixing arrangement, hydrone is fissioned into micel, force high efficiency to mix ozone/hydroxyl gas.Make high-concentrated ozone/hydroxy water, by the water of 1 cubic metre of ozone treatment, water temperature is 5 degree again; 300 kilograms of fresh water flesh of fish after the raw meat are taken off in the rinsing first time put into water through ozone treatment and carry out rinsing second time and take off raw meat, water soluble protein, hemochrome, the little molecule aldoketones material of removing the fresh water flesh of fish 30% reach the bilgy odour material that mixes with lipid.
The 5th step: for the second time 300 kilograms of meat centrifugal dehydrators of fresh-water fishes after the rinsing dewater, and dewatering time is 5 minutes, the bilgy odour in the flesh of fish can be dispeled 95%, are not had bilgy odour, the raw material of producing minced fish and goods thereof that the sense of taste is good substantially.
Bilgy odour in the flesh of fish is dispeled 90% 600 kilograms the fresh water flesh of fish is example to embodiment 2:(to produce)
The first step: the fresh-water fishes that will fish in the fish pond were supported 3 days the clear water of cement pit temporarily, to stop its edible green alga that has the bilgy odour composition, 10% bilgy odour in the elimination flesh of fish.
Second step: will slaughter through the fresh-water fishes of supporting temporarily, and get the fresh water of removing head, fish scale, internal organ, blood stains and black film and oppress 600 kilograms, and to remove blood stains and other fouls, cut open into two along vertebrae then with the clear water rinsing.
The 3rd step: be made into mixing water with 10 gram edible chlorine dioxide powder and 2 tons of water, water temperature is 5 degree; The flesh of fish of 600 kilograms of fresh water after the pre-treatment is put into mixing water carry out rinsing first time and take off raw meat, reach the bilgy odour material that mixes with lipid to remove 50% little molecule aldoketones material.
The 4th step: utilize instantaneous pressure from gas water hybrid technology with ozone/hydroxyl mixing arrangement, hydrone is fissioned into micel, force high efficiency to mix ozone/hydroxyl gas.Make high-concentrated ozone/hydroxy water, by the water of 2 cubic metres of ozone treatment, water temperature is 10 degree again; 600 kilograms of fresh water flesh of fish after the raw meat are taken off in the rinsing first time put into water through ozone treatment and carry out rinsing second time and take off raw meat, water soluble protein, hemochrome, the little molecule aldoketones material of removing the fresh water flesh of fish 30% reach the bilgy odour material that mixes with lipid.
The 5th step: for the second time 600 kilograms of meat centrifugal dehydrators of fresh-water fishes after the rinsing dewater, and dewatering time is 5 minutes, the bilgy odour in the flesh of fish can be dispeled 90%, are not had bilgy odour, the raw material of producing minced fish and goods thereof that the sense of taste is good substantially.
Bilgy odour in the flesh of fish is dispeled 85% 900 kilograms the fresh water flesh of fish is example to embodiment 3:(to produce)
The first step: the fresh-water fishes that will fish in the fish pond were supported 3 days the clear water of cement pit temporarily, to stop its edible green alga that has the bilgy odour composition, 10% bilgy odour in the elimination flesh of fish.
Second step: will slaughter through the fresh-water fishes of supporting temporarily, and get the fresh water of removing head, fish scale, internal organ, blood stains and black film and oppress 900 kilograms, and to remove blood stains and other fouls, cut open into two along vertebrae then with the clear water rinsing.
The 3rd step: be made into mixing water with 15 gram edible chlorine dioxide powder and 3 tons of water, water temperature is 3 degree; The flesh of fish of 900 kilograms of fresh water after the pre-treatment is put into mixing water carry out rinsing first time and take off raw meat, reach the bilgy odour material that mixes with lipid to remove 45% little molecule aldoketones material.
The 4th step: utilize instantaneous pressure from gas water hybrid technology with ozone/hydroxyl mixing arrangement, hydrone is fissioned into micel, force high efficiency to mix ozone/hydroxyl gas.Make high-concentrated ozone/hydroxy water, by the water of 3 cubic metres of ozone treatment, water temperature is 10 degree again; 900 kilograms of fresh water flesh of fish after the raw meat are taken off in the rinsing first time put into water through ozone treatment and carry out rinsing second time and take off raw meat, water soluble protein, hemochrome, the little molecule aldoketones material of removing the fresh water flesh of fish 30% reach the bilgy odour material that mixes with lipid.
The 5th step: for the second time 900 kilograms of meat centrifugal dehydrators of fresh-water fishes after the rinsing dewater, and dewatering time is 5 minutes, the bilgy odour in the flesh of fish can be dispeled 85%, are not had bilgy odour, the raw material of producing minced fish and goods thereof that the sense of taste is good substantially.
Claims (1)
1. the method for removing of fresh water flesh of fish bilgy odour, it comprises the following steps:
The first step: support temporarily, the fresh-water fishes that will fish in the fish pond were supported 3 days the clear water of cement pit temporarily, to stop its edible green alga that has the bilgy odour composition, eliminated the bilgy odour of 10-15% in the flesh of fish;
Second step: pre-treatment, will slaughter, remove head, fish scale, internal organ, blood stains and black film through the fresh-water fishes of supporting temporarily, to remove blood stains and other fouls, cut open into two along vertebrae with the clear water rinsing then;
The 3rd step: rinsing for the first time, the mixing water of the meat adding edible chlorine dioxide powder of the fresh-water fishes after the pre-treatment is carried out rinsing first time take off raw meat, reach the bilgy odour material that mixes with lipid with the little molecule aldoketones material of removing 40-50%; The ratio of water and edible chlorine dioxide powder is that 1 ton of water adds 5 gram edible chlorine dioxide powder, and water temperature is the 3-10 degree;
The 4th step: rinsing for the second time, the meat water through ozone treatment of the fresh-water fishes after the rinsing first time is carried out the rinsing second time take off raw meat, by the water of 1 cubic metre of ozone treatment, water temperature is 3 degree; 300 kilograms of fresh water flesh of fish after the raw meat are taken off in the rinsing first time put into water through ozone treatment to remove 30% water soluble protein, hemochrome, little molecule aldoketones material and the bilgy odour material that mixes with lipid; Ratio in 300 kilograms of flesh of fish of water rinse of 1 cubic metre of ozone treatment is carried out rinsing, and water temperature is the 3-10 degree;
The 5th step: dehydration, the meat centrifuge of the fresh-water fishes after the rinsing second time is dewatered, dewatering time is 5 minutes, the bilgy odour in the flesh of fish can be dispeled 85-95%, the raw material of producing minced fish and goods thereof that obtain not having bilgy odour, the sense of taste is good.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100537223A CN101142973A (en) | 2007-10-27 | 2007-10-27 | Method for eliminating groundy of fresh water fish meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100537223A CN101142973A (en) | 2007-10-27 | 2007-10-27 | Method for eliminating groundy of fresh water fish meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101142973A true CN101142973A (en) | 2008-03-19 |
Family
ID=39205840
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100537223A Pending CN101142973A (en) | 2007-10-27 | 2007-10-27 | Method for eliminating groundy of fresh water fish meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101142973A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102217569A (en) * | 2011-05-05 | 2011-10-19 | 燕山大学 | Additive for removing earthy taste and off-flavor of fish and preparation method thereof |
| CN102228270A (en) * | 2011-07-30 | 2011-11-02 | 福建师范大学 | Method for removing earthy taste of fresh water fish |
| CN101744318B (en) * | 2010-01-08 | 2012-05-09 | 江西东海食品有限公司 | Method for removing earthy smell of minced fillet of freshwater fish and improving gel strength of minced fillet of freshwater fish |
| CN103340447A (en) * | 2013-07-30 | 2013-10-09 | 湖南厚道食品有限责任公司 | Processing method for freshwater fish leisure food |
| CN105011229A (en) * | 2015-08-25 | 2015-11-04 | 罗杰芝 | Secondary deodorization device for fish oil |
| CN107156607A (en) * | 2017-05-24 | 2017-09-15 | 广东石油化工学院 | A kind of preparation method of crocodile digested tankage |
| CN107232518A (en) * | 2017-06-02 | 2017-10-10 | 合肥岭牧农产品有限公司 | A kind of high calcium ham and preparation method thereof |
| CN111642678A (en) * | 2020-06-02 | 2020-09-11 | 华中农业大学 | Water-saving fishy smell removing method combining rinsing with clean water and ozone water |
| CN112841088A (en) * | 2019-11-08 | 2021-05-28 | 山东巧宾农业科技有限公司 | Method for removing earthy smell of aquatic products |
-
2007
- 2007-10-27 CN CNA2007100537223A patent/CN101142973A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744318B (en) * | 2010-01-08 | 2012-05-09 | 江西东海食品有限公司 | Method for removing earthy smell of minced fillet of freshwater fish and improving gel strength of minced fillet of freshwater fish |
| CN102217569A (en) * | 2011-05-05 | 2011-10-19 | 燕山大学 | Additive for removing earthy taste and off-flavor of fish and preparation method thereof |
| CN102228270A (en) * | 2011-07-30 | 2011-11-02 | 福建师范大学 | Method for removing earthy taste of fresh water fish |
| CN103340447A (en) * | 2013-07-30 | 2013-10-09 | 湖南厚道食品有限责任公司 | Processing method for freshwater fish leisure food |
| CN105011229A (en) * | 2015-08-25 | 2015-11-04 | 罗杰芝 | Secondary deodorization device for fish oil |
| CN105011229B (en) * | 2015-08-25 | 2018-10-30 | 陈伟民 | A kind of two level deodorant device of fish oil |
| CN107156607A (en) * | 2017-05-24 | 2017-09-15 | 广东石油化工学院 | A kind of preparation method of crocodile digested tankage |
| CN107232518A (en) * | 2017-06-02 | 2017-10-10 | 合肥岭牧农产品有限公司 | A kind of high calcium ham and preparation method thereof |
| CN112841088A (en) * | 2019-11-08 | 2021-05-28 | 山东巧宾农业科技有限公司 | Method for removing earthy smell of aquatic products |
| CN111642678A (en) * | 2020-06-02 | 2020-09-11 | 华中农业大学 | Water-saving fishy smell removing method combining rinsing with clean water and ozone water |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101142973A (en) | Method for eliminating groundy of fresh water fish meat | |
| CN103948001B (en) | A method for quickly brewing low-salt flavored fish sauce from freshwater fish leftovers | |
| CN102038219B (en) | A kind of processing method of bream | |
| CN102754820B (en) | Production method of fermented fish paste | |
| CN102499386B (en) | Method for producing low-value fish sausage by combined fermentation of mixed strains | |
| KR102440350B1 (en) | Method for preparing sturgeon extract composition | |
| CN101744090B (en) | Method for preparing small molecular peptides of soft-shelled turtle | |
| CN103932243A (en) | Method for improving flavor of liquor-marinated fish by utilizing biological flavor increasing technique | |
| CN102524618A (en) | Method for making mango paste by using peel and flesh of mango | |
| CN114680297B (en) | A kind of production method of stinky mandarin fish biological fresh-keeping solution and low-salt stinky mandarin fish | |
| CN1202747C (en) | Sea cucumber nutrient agent and its preparation | |
| CN105192672B (en) | A kind of method that sea cucumber sexual gland Rapid Fermentation prepares petis | |
| KR102132127B1 (en) | Fish and Shellfish Fishy Removal Method and Processed Food By the Method | |
| CN106036561A (en) | Bioprocessing method for conditioning freshwater fish | |
| CN102754821A (en) | Production method of fermented fishbone meat paste | |
| CN102987359A (en) | Method for making shrimp sauce by adopting lactobacillus fermentation | |
| WO1987000733A1 (en) | Process for producing fish meat material | |
| KR101376731B1 (en) | Manufacturing method of Chungkookjang Kochujang yellow corbina | |
| CN102715599B (en) | Abalone soup and preparation method thereof | |
| KR102444221B1 (en) | How to get 3 raw materials from sturgeon | |
| JP2009185263A (en) | Method for preparing chondroitin-protein complex from shark head cartilage | |
| CN105285772A (en) | Rinsing treatment method for removing fishy smell of silver carp surimi | |
| RU2391028C1 (en) | Semi-product production method for seal preserved foods | |
| KR101528479B1 (en) | Method for manufacturing salt fermented oyster and the salt fermented oyster manufactured thereof | |
| CN107319486B (en) | Fish roe solid soy sauce and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080319 |