CN101292676B - Normal temperature fresh-keeping method for indigenous fresh fishes - Google Patents
Normal temperature fresh-keeping method for indigenous fresh fishes Download PDFInfo
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- CN101292676B CN101292676B CN2008101083858A CN200810108385A CN101292676B CN 101292676 B CN101292676 B CN 101292676B CN 2008101083858 A CN2008101083858 A CN 2008101083858A CN 200810108385 A CN200810108385 A CN 200810108385A CN 101292676 B CN101292676 B CN 101292676B
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- fresh
- fish
- keeping liquid
- keeping
- normal temperature
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Abstract
The invention discloses an original-state fresh-keeping technique for fresh fish at normal temperature, which is characterized in that: (1) the five internal organs and the gill of the fresh live fish are removed; (2) the fish are soaked in fresh-keeping liquid for 1 to 3 minutes and daubed with iodized salt on the inner and outer surfaces; (3) the fish is reshaped and dehydrated; (4) the fish isput into a plastic bag and vacuumized; (5) the fish is put into a wok at the constant temperature of 124 DEG C for 25 to 30 minutes; (6) then the fish goes through quality inspection and is put in storage. The mixture ratio of the fresh-keeping liquid measured by mass ratio is:, 1000 to 1500ml of water (H2O), 1 to 1.5g of sorbic acid (C6H8O2), 2 to 3g of citric acid (C6H8O7) and 1 to 2g of sodiummetabisulfite (Na2S2O5) and pH value equals to 4.0 to 5.6; the raw materials of the fresh-keeping liquid are the food additives which are permitted to be used by world health organization (WHO) and Ministry of Health. Owing to the adaption of the method of the invention, various fishes are produced lifelike and the original state can not change just like the living fossils and art works; the fishcan be kept fresh for 12 months without change in color, smell, taste and shape when being eaten.
Description
Technical field
The present invention discloses a kind of normal temperature fresh-keeping method of fresh fishes of ecosystem.
Background technology
Fish are one of common foods of liking of people.The Ming Dynasty cures holy Li Shizhen (1518-1593 A.D.) fish has been made demonstration: " all fishes are this best only, so be that food is the most delicious ".But traditional processing is to scale, go fin, remove the five internal organs, loses ecosystem.Yet fish scale, fin are rich in collagenic protein, different with other protein, and it is the same that it twists into fried dough twist by three polypeptide chains, and not only intensity is big, and unusual toughness, are subjected to also frangibility not of its external force deformation, and be gentle and tough.The connective tissue of human body, collagenic protein are the compositions of the main composition of articular ligament and skin, are indispensable nutrition to skin repair, renewal, beauty treatment especially.Fish scale, fin be all acts food, that become the renewal of modern's ichthyophagy after the processing of the technology of the present invention.Traditional preservation method can not store at normal temperatures.
Summary of the invention
The normal temperature fresh-keeping method that the purpose of this invention is to provide a kind of fresh fishes of ecosystem.
Technical scheme of the present invention is:
1. fresh live fish is removed the five internal organs and the gill; 2. immersed fresh-keeping liquid 1-3 minute, surfaces externally and internally is coated salt compounded of iodine; 3. shaping dehydration; 4. going into polybag finds time; 5. go into pot, at 124 ℃ of following constant temperature 25-30 minutes; 6. quality inspection is put in storage.
The proportioning of described fresh-keeping liquid is: by quality ratio, and H
2O water 1000-1500ml, C
6H
8O
2Sorbic acid 1-1.5g, C
6H
8O
7Citric acid 2-3g, Na
2S
2O
5Sodium pyrosulfite 1-2g, pH value 4.0-5.6, fresh-keeping liquid is raw materials used to be the food additives that WHO of the World Health Organization and health ministry are permitted usefulness.
The invention has the beneficial effects as follows: owing to adopted method of the present invention, it is vivid to produce various fish, and as living fossil, handicraft, ecosystem is constant, and normal-temperature fresh-keeping 12 months is constant, and color, the shape of food are constant.
The specific embodiment
Embodiment 1: 1. fresh live fish is removed the five internal organs and the gill; 2. immersed fresh-keeping liquid 1 minute, surfaces externally and internally is coated salt compounded of iodine; 3. shaping dehydration; 4. going into polybag finds time; 5. go into pot, 124 ℃ of following constant temperature 25 minutes; 6. quality inspection is put in storage.
The proportioning of described fresh-keeping liquid is: by quality ratio, and H
2O water 1000ml, C
6H
8O
2Sorbic acid 1g, C
6H
8O
7Citric acid 2g, Na
2S
2O
5Sodium pyrosulfite 1g, pH value 4.0.
Fresh-keeping liquid is raw materials used to be the food additives that WHO of the World Health Organization and health ministry are permitted usefulness.
Embodiment 2: 1. fresh live fish is removed the five internal organs and the gill; 2. immersed fresh-keeping liquid 3 minutes, surfaces externally and internally is coated salt compounded of iodine; 3. shaping dehydration; 4. going into polybag finds time; 5. go into pot, 124 ℃ of following constant temperature 30 minutes; 6. quality inspection is put in storage.
The proportioning of described fresh-keeping liquid is: by quality ratio, and H
2O water 1500ml, C
6H
8O
2Sorbic acid 1.5g, C
6H
8O
7Citric acid 3g, Na
2S
2O
5Sodium pyrosulfite 2g, pH value 5.6.
Fresh-keeping liquid is raw materials used to be the food additives that WHO of the World Health Organization and health ministry are permitted usefulness.
Claims (1)
1. the normal temperature fresh-keeping method of the fresh fishes of an ecosystem is characterized in that: the 1. fresh live fish removal the five internal organs and the gill; 2. immersed fresh-keeping liquid 1-3 minute, surfaces externally and internally is coated salt compounded of iodine; 3. shaping dehydration; 4. going into polybag finds time; 5. go into pot, at 124 ℃ of following constant temperature 25-30 minutes; 6. quality inspection is put in storage;
The proportioning of described fresh-keeping liquid is: by quality ratio, and H
2O water 1000-1500ml, C
6H
8O
2Sorbic acid 1-1.5g, C
6H
8O
7Citric acid 2-3g, Na
2S
2O
5Sodium pyrosulfite 1-2g, pH value 4.0-5.6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101083858A CN101292676B (en) | 2008-06-06 | 2008-06-06 | Normal temperature fresh-keeping method for indigenous fresh fishes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101083858A CN101292676B (en) | 2008-06-06 | 2008-06-06 | Normal temperature fresh-keeping method for indigenous fresh fishes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101292676A CN101292676A (en) | 2008-10-29 |
| CN101292676B true CN101292676B (en) | 2010-09-22 |
Family
ID=40063427
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101083858A Expired - Fee Related CN101292676B (en) | 2008-06-06 | 2008-06-06 | Normal temperature fresh-keeping method for indigenous fresh fishes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101292676B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824123A (en) * | 2015-05-29 | 2015-08-12 | 黄琳 | Cuttlefish preservation method |
-
2008
- 2008-06-06 CN CN2008101083858A patent/CN101292676B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN101292676A (en) | 2008-10-29 |
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Legal Events
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100922 Termination date: 20130606 |