CN101361504A - Fresh-keeping method of globefish - Google Patents
Fresh-keeping method of globefish Download PDFInfo
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- CN101361504A CN101361504A CNA2008100213479A CN200810021347A CN101361504A CN 101361504 A CN101361504 A CN 101361504A CN A2008100213479 A CNA2008100213479 A CN A2008100213479A CN 200810021347 A CN200810021347 A CN 200810021347A CN 101361504 A CN101361504 A CN 101361504A
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- fresh
- water
- globe fish
- salt
- chickens
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
A fresh-keeping method of globefish relates to the technical field of fresh treatment process of aquatic products. Killing fresh puffer fish, peeling, removing viscera, gill and eyes, cleaning blood, pickling in pickling solution for 2 + -0.1 hr, sterilizing, preserving under vacuum, and freezing at-30-18 deg.C. The puffer fish after treatment has no toxin, can be cooked as conveniently as other fishes, ensures edible safety, and retains the delicious taste of fresh puffer fish.
Description
Technical field
The present invention relates to the fresh treatment process technical field of aquatic products.
Background technology
Globe fish often lives in city along the river, south, belongs to hypertoxic river aquatic foods, and edibility and nutritive value are high, because its taste is very delicious, is described as the bright superfine product in river.But because internal organ, the gill, eyes and the blood thereof of globe fish contain all huge toxicity, annual all have because of tasting poison till death example of globe fish, the among the people of globe fish once had " defy death and eat filefish " to say, owing to ordinary person can't handle, to making ordinary people and most restaurant can't taste its deliciousness.
Summary of the invention
The object of the invention is to invent the preservation method of a kind of globe fish of being convenient to process.
Technical solution of the present invention is: with fresh and alive globe fish through slaughter, dial skin, gill, the gill, eyes, clean bloodstain then, put into the liquid that salts down again and pickled 2 ± 0.1 hours, taking-up carries out disinfection, preservative treatment, last vacuum-packed, in-30～-18 ℃ of following freezings.
Treated globe fish has been removed toxin fully, can cook easily as other fish, guarantees edible security, has also kept the delicious food of fresh and alive globe fish simultaneously.Product of the present invention makes things convenient for storage and transport, can make the people in hinterland and other area, non-place of production can both share this delicious food.
The liquid that salts down of the present invention mainly is made up of water, salt, chickens' extract and baking soda, and wherein, the weight ratio between water, salt, chickens' extract and the baking soda is 100: 10～100: 5～100: 3.
The described liquid that salts down is made up of water, salt, chickens' extract, baking soda, Japanese aginomoto, water-loss reducer and diffusing blood agent, and wherein, the weight ratio of each composition is 100: 10～100: 5～100: 1～100: 1～100: 1～100: 3.Characteristics: one, can make the filefish holding time more of a specified duration, two, mouthfeel and fresh comparing favourably.
The specific embodiment
One, make the living fresh keeping product of globe fish:
1, the liquid that salts down is made:
The ratio that can get has:
Water, salt, chickens' extract, baking soda, Japanese aginomoto, water-loss reducer and diffusing blood agent weight ratio are 100: 10～100: 5～100: 1～100: 1～100: 1～100: 3.
In this example, take by weighing salt 500g, chickens' extract 250g, baking soda 50g, Japanese aginomoto 50g, water-loss reducer 50g respectively, loose that the blood agent---wine is separated 150g.
Salt down the detailed process of liquid of making:
Above each raw material and an amount of green onion, ginger, garlic are mixed, and add 5000g water and stir and get final product.
2, select fresh and alive globe fish and slaughter, dial skin, remove internal organ, the gill, the eyes of fish, clean bloodstain, put into the liquid that salts down of close system and pickle, take out after about 2 ± 0.1 hours, carry out disinfection and preservative treatment, last vacuum-packed, in-30～-18 ℃ of following freezings.
The concrete grammar of sterilization is: adopt the food additives chlorine dioxide to soak.
Antiseptic concrete grammar is: adopt the food additives potassium sorbate to soak.
Claims (3)
1. the preservation method of a globe fish, it is characterized in that with fresh and alive globe fish through slaughter, dial skin, gill, the gill, eyes, clean bloodstain then, putting into the liquid that salts down again pickled 2 ± 0.1 hours, taking-up carries out disinfection, preservative treatment, last vacuum-packed, in-30～-18 ℃ of following freezings.
2. according to the preservation method of the described globe fish of claim 1, it is characterized in that the described liquid that salts down mainly is made up of water, salt, chickens' extract and baking soda, wherein, the weight ratio between water, salt, chickens' extract and the baking soda is 100: 10～100: 5～100: 1.
3. according to the preservation method of the described globe fish of claim 1, it is characterized in that the described liquid that salts down is made up of water, salt, chickens' extract, baking soda, Japanese aginomoto, water-loss reducer and diffusing blood agent, wherein, the weight ratio of each composition is 100: 10～100: 5～100: 1～100: 1～100: 1～100: 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100213479A CN101361504A (en) | 2008-07-18 | 2008-07-18 | Fresh-keeping method of globefish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100213479A CN101361504A (en) | 2008-07-18 | 2008-07-18 | Fresh-keeping method of globefish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101361504A true CN101361504A (en) | 2009-02-11 |
Family
ID=40388262
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100213479A Pending CN101361504A (en) | 2008-07-18 | 2008-07-18 | Fresh-keeping method of globefish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101361504A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101926473A (en) * | 2010-07-13 | 2010-12-29 | 蓬莱京鲁渔业有限公司 | Quality improving and optimizing method of dosidicus gigas |
| CN102388946A (en) * | 2011-11-09 | 2012-03-28 | 上海海洋大学 | Puffer fish preserving ice-temperature method |
| CN102405955A (en) * | 2011-11-09 | 2012-04-11 | 上海海洋大学 | Frozen storage method of globefish |
| CN104187848A (en) * | 2014-09-22 | 2014-12-10 | 江苏中洋集团股份有限公司 | Preparation method for quick-frozen bridge-crossing puffer fishes |
-
2008
- 2008-07-18 CN CNA2008100213479A patent/CN101361504A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101926473A (en) * | 2010-07-13 | 2010-12-29 | 蓬莱京鲁渔业有限公司 | Quality improving and optimizing method of dosidicus gigas |
| CN101926473B (en) * | 2010-07-13 | 2012-12-19 | 蓬莱京鲁渔业有限公司 | Quality improving and optimizing method of dosidicus gigas |
| CN102388946A (en) * | 2011-11-09 | 2012-03-28 | 上海海洋大学 | Puffer fish preserving ice-temperature method |
| CN102405955A (en) * | 2011-11-09 | 2012-04-11 | 上海海洋大学 | Frozen storage method of globefish |
| CN102388946B (en) * | 2011-11-09 | 2013-04-03 | 上海海洋大学 | Puffer fish preserving ice-temperature method |
| CN102405955B (en) * | 2011-11-09 | 2013-04-03 | 上海海洋大学 | Frozen storage method of globefish |
| CN104187848A (en) * | 2014-09-22 | 2014-12-10 | 江苏中洋集团股份有限公司 | Preparation method for quick-frozen bridge-crossing puffer fishes |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090211 |