CN101361504A - Fresh-keeping method of globefish - Google Patents
Fresh-keeping method of globefish Download PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- fresh
- water
- globe fish
- salt
- chickens
- 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
- 241001627955 Tetraodon lineatus Species 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 11
- 239000008280 blood Substances 0.000 claims abstract description 6
- 210000004369 blood Anatomy 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 17
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 9
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 235000013330 chicken meat Nutrition 0.000 claims description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 5
- 239000003638 chemical reducing agent Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 238000003307 slaughter Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 241000251468 Actinopterygii Species 0.000 abstract description 6
- 210000001835 viscera Anatomy 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 239000000872 buffer Substances 0.000 abstract 3
- 238000005554 pickling Methods 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 241001441726 Tetraodontiformes Species 0.000 description 2
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 239000004155 Chlorine dioxide Substances 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 235000019398 chlorine dioxide Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- 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 |