CN101467716A - Method for processing aquatic product - Google Patents
Method for processing aquatic product Download PDFInfo
- Publication number
- CN101467716A CN101467716A CNA2007100607230A CN200710060723A CN101467716A CN 101467716 A CN101467716 A CN 101467716A CN A2007100607230 A CNA2007100607230 A CN A2007100607230A CN 200710060723 A CN200710060723 A CN 200710060723A CN 101467716 A CN101467716 A CN 101467716A
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- aquatic products
- fish
- shrimps
- fishes
- shrimp
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Abstract
The processing method of aquatic products includes the following procedures: wash away the filth in the fish and shrimp; add salt of 2-8 percent, citric acid of 1-3 percent, sugar of 2.5-10 percent and a little other seasoning to the water to make impregnating solution; put the fish and shrimp into the solution and impregnate 3-6 hours in the normal temperature; take out and bag the fish and shrimp; pump the food bag to vacuum and make the vacuum degree above 93.3 kPa after sealing; heat the food bag 25-45 minutes in the steamer at the temperature of 100-110 DEG C; cool to the normal temperature and store. The processing method of aquatic products in the invention eliminates the special requirements of field and long-term high level expenditure on operation and maintenance in the preservation and transportation of traditional aquatic products. The processing of fish and shrimp can maintain the flavor in the long process of preservation and avoid the loss of nutrition of the aquatic products effectively.
Description
Technical field
The present invention relates to the technical field of processing of aquatic products, be specifically a kind of be raw material, processing method with fishes and shrimps through can normal temperature storage after the encapsulation of multinomial operation and can possessing the aquatic products of the peculiar delicate flavour of aquatic products for a long time.
Background technology
Fish and shrimp are beneficial to body-building and brain tonic.Fish and shrimp food contains rich in protein, and it is very approaching that the ratio of its essential amino acid and adolescent growth are grown required essential amino acid ratio.Simultaneously, the meat fiber of the flesh of fish is shorter, the moisture height, and fat content is low, and the institutional framework particularly soft exquisiteness that seems is digested and assimilated easily.
Adolescence is the most vigorous period of body metabolism, and brain cell is the most vigorous cell of metabolism, needs amounts of protein to upgrade brain tissue.Amino acid in the human body cell is generally wanted the replacing of talent more than ten once, and the amino acid in the brain cell just needed to upgrade every a few hours.The nucleic acid relevant with brain memory is made up of amino acid and glucose, often eats fish, just can guarantee the supply of amino acid, particularly nucleic acid in the brain, can strengthen corticocerebral excitement and inhibit feature.
The amino acid of fish albumen is the highest with lysine content in forming, and lysine is a kind of growth encourage amino acid, and the teenager increases, increases weight and be unable to do without it.Glutamic acid in the amino acid is the highest at the brain intensive amount, and one of its main effect is exactly to eliminate the toxin that produces in the brain metabolic process.Fish and shrimp food two-story valley histidine content height, growth has desirable influence to juvenile intelligence, helps promoting the raising of intelligence.
It is high that fat in the fishes and shrimps contains the content of polyunsaturated fatty acid of a large amount of polyunsaturated fatty acids, particularly some ocean fish, and the DHA in the fish fats (DHA) is that cranial nerve tissue growth polus animalium is important material in addition.It accounts for about 10% of cephalopin in general mammiferous brain, content is then much bigger in human brain, illustrates that fish fats is highly profitable to people's cerebral function.
Also contain abundant lecithin in the fishes and shrimps, discharge choline through enteron aisle digestion back, directly enter brain and combine with acetic acid, generate acetylcholine, acetylcholine is the important brain tonic material that strengthens brain memory.
Contain glycine, alanine in the fishes and shrimps, this has constituted the peculiar delicate flavour of fishes and shrimps, and along with the prolongation of fishes and shrimps holding time, the disappearance that this delicate flavour can be gradually is simultaneously owing to preserve the nutritive value that fishes and shrimps itself are had for a long time and also can reduce accordingly.
Adopt cryogenic freezing to store for the preservation of aquatic products such as fishes and shrimps now more, having the water that most of nutriment discharges when thawing through freezing fishes and shrimps after thawing runs off together, therefore through the taste of the aquatic products of the cooking is generally relatively poor again after freezing, delicate flavour is lost mostly.And the stored frozen process bothers relatively, what need continue provides energy to guarantee the consecutive low temperature in the freezer to freezer, also needing when transporting provides the special vehicles for the low temperature transportation of fishes and shrimps, can be not corrupt in transportation in order to keep fishes and shrimps, and then avoid the rotten loss that causes.
Summary of the invention
It is raw material, the processing method through can normal temperature storage after the encapsulation of multinomial operation and can possessing the aquatic products of the peculiar delicate flavour of aquatic products for a long time with fishes and shrimps that the technical problem to be solved in the present invention provides a kind of.
The technical scheme that the present invention takes for the technical problem that exists in the solution known technology is:
The processing method of aquatic products of the present invention may further comprise the steps: the dirt that is mixed in the flush away fishes and shrimps; In water, add mass percent and be citric acid, the 2.5%-10% of salt, the 1%-3% of 2%-8% sugar, other condiment a little, make maceration extract; Fishes and shrimps are put into maceration extract, normal temperature dipping 3-6 hour; Fishes and shrimps are taken out pack from maceration extract; Food bag is evacuated to vacuum, makes the interior vacuum of food bag after sealing greater than 93.3 kPas; With food bag heating 25-45 minute in temperature is 100-110 ℃ steamer; Be cooled to normal temperature storage.
Advantage and good effect that the present invention has are:
The processing method of aquatic products of the present invention is made semi-finished product by operations such as cleaning, solution impregnation, Vacuum Package, boiling sterilizations with fishes and shrimps, can under normal temperature condition, preserve after the fishes and shrimps Vacuum Package, save the long O﹠M expenditure of special site requirements that aquatic products such as traditional fishes and shrimps are preserved and transport point needs and great number.Can guarantee that to processing of fish and shrimp it possesses the delicate flavour of seafood all the time in long process of preservation, effectively avoid the nutrition leak of aquatic products, nutritional labeling is fully utilized.Processing technology of the present invention is simple, the saving energy, and product can promptly be torn open instant, convenient health.
The specific embodiment
Embodiment 1
The processing method of aquatic products of the present invention may further comprise the steps:
1, the dirt that is mixed in the flush away fishes and shrimps;
2, in water, add mass percent be 6% salt, 2% citric acid, 5% sugar, other condiment a little, make maceration extract;
3, fishes and shrimps are put into maceration extract, normal temperature dipping 4 hours;
4, fishes and shrimps are taken out pack from maceration extract;
5, food bag is evacuated to vacuum, makes the interior vacuum of food bag after sealing greater than 93.3 kPas;
6, with food bag heating 30 minutes in temperature is 100 ℃ steamer;
7, be cooled to normal temperature storage.
Claims (1)
1, a kind of processing method of aquatic products is characterized in that may further comprise the steps: the dirt that is mixed in the flush away fishes and shrimps; In water, add mass percent and be citric acid, the 2.5%-10% of salt, the 1%-3% of 2%-8% sugar, other condiment a little, make maceration extract; Fishes and shrimps are put into maceration extract, normal temperature dipping 3-6 hour; Fishes and shrimps are taken out pack from maceration extract; Food bag is evacuated to vacuum, makes the interior vacuum of food bag after sealing greater than 93.3 kPas; With food bag heating 25-45 minute in temperature is 100-110 ℃ steamer; Be cooled to normal temperature storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100607230A CN101467716A (en) | 2007-12-29 | 2007-12-29 | Method for processing aquatic product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100607230A CN101467716A (en) | 2007-12-29 | 2007-12-29 | Method for processing aquatic product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101467716A true CN101467716A (en) | 2009-07-01 |
Family
ID=40825708
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100607230A Pending CN101467716A (en) | 2007-12-29 | 2007-12-29 | Method for processing aquatic product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101467716A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836747B (en) * | 2010-01-08 | 2012-12-12 | 大连工业大学 | Instant shellfish anti-oxidation method and control technology thereof |
-
2007
- 2007-12-29 CN CNA2007100607230A patent/CN101467716A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836747B (en) * | 2010-01-08 | 2012-12-12 | 大连工业大学 | Instant shellfish anti-oxidation method and control technology thereof |
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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: 20090701 |