CN102669730A - Loach preprocessing method - Google Patents
Loach preprocessing method Download PDFInfo
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- CN102669730A CN102669730A CN2012101273280A CN201210127328A CN102669730A CN 102669730 A CN102669730 A CN 102669730A CN 2012101273280 A CN2012101273280 A CN 2012101273280A CN 201210127328 A CN201210127328 A CN 201210127328A CN 102669730 A CN102669730 A CN 102669730A
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Abstract
The invention discloses a loach preprocessing method. The loach preprocessing technology comprises the following steps: draining water on the surface of a live loach, putting the loach into a container, and freezing for 1-24 hours in an environment of -50 to -5 DEG C; thawing the loach instantly, or refrigerating the frozen loach in an environment of -50 to -5 DEG C for use; thawing the frozen or refrigerated loach for not more than 3 hours, and separating the loach into single strips; and removing the head and inner organs of the loach for use. According to the loach preprocessing method, through low-temperature freezing, the loach does not struggle any longer and the head and the inner organs are easy to remove, so that the working efficiency is significantly improved and the appearance of the loach is not broken; meanwhile, the best freezing condition is selected, so that the head and the inner organs can be rapidly removed, the freshness of the loach is kept, and the flavor and the mouth feel of a product in the subsequent processing is not affected; and the processed loach can be prepared into an instant loach product and can also be prepared into loach powder.
Description
Technical field
A kind of pre-treating method of food processing, particularly a kind of pre-treating method of loach processing.
Background technology
Loach (Misgurnus anguillicaudatus) is a kind of small-sized economic fish that China extensively distributes, and belongs to the Cypriniformes Cobitidae, its fine and tender taste, and delicious flavour is high protein, low-fat nutrition treasure.The tradition traditional Chinese medical science is also thought loach meat or all can be used as medicine, have nourishing Yin and clearing heat, invigorate the spleen and benefit qi, medicinal efficacies such as clearing damp, Xing Yang.Therefore, loach more and more receives consumer's welcome, and processing industry is risen gradually.Loach is liked piercing in the mud; Have obvious bilgy odour, positions such as the gill, intestines are places of the easy enrichments of pollutant such as bacterium, fishy smell material, and simultaneously small, the whole body of loach adheres to mucus; In process, how loach being carried out pre-treatment is a technical barrier.
At present the loach processing pretreatment method mainly contains two kinds: the first was rested loach several days in clear water, adopt heating means to put to death in wait to spue silt and the intestines behind the dirt after, do not decaptitate and internal organ are promptly processed., this pre-treating method can not guarantee that the dirt in the loach body is got rid of fully though keeping the profile of loach preferably, struggle after loach is heated simultaneously that impaired, the body twist of surface skin is unfavorable for further processing.It two is to adopt cutter such as scissors that live loacs is directly decaptitated and internal organ are handled; This method is very sliding because of the loach body surface adheres to mucus; Risk one's life to struggle be difficult for cutter down, treatment effeciency is very low in addition, method such as falls to death and descends cutter again as earlier loach being adopted; Can not adapt to mass-produced needs and cause the loach wound, influence outward appearance.
Summary of the invention
Technical problem to be solved by this invention is the deficiency to prior art, provide a kind of method more rationally, fast and safely, the pre-treating method of loach processing that treatment effect is good.
Technical problem to be solved by this invention is to realize through following technical scheme.The present invention is a kind of pre-treating method of loach processing, is characterized in that its step is following:
(1) freeze: after the water that live loacs is surperficial drained, the container of packing into freezed in-50～-5 ℃ of environment, and the time is 1～24 hour; Immediately carry out the following processing of thawing, it is subsequent use in-50～-5 ℃ of environment perhaps will to freeze good loach cold storage;
(2) thaw: will freeze or the processing of thawing of the loach of cold storage, thawing time is no more than 3 hours, and loach is separated into wall scroll;
(3) decaptitate and internal organ: adopt cutter with loach head link to each other with the health meat and the incision of bone annular of part, do not cut off intestines, head and intestines are come along remove then, subsequent use.
In the step (1) of the pre-treating method technical scheme of above-described loach processing, solidification point is preferably-30 ℃～-20 ℃, and the time is preferably 1～3 hour.
In the step (1) of the pre-treating method technical scheme of above-described loach processing, storage temperature is preferably-30 ℃～-20 ℃.
Compared with prior art; The inventive method has the following advantages: the inventive method adopts sharp freezing that loach is no longer struggled to be convenient to decaptitate, to go internal organ to handle; Significantly improve operating efficiency, and the outward appearance that has well kept loach is chosen the best process conditions of freezing simultaneously not by broken ring; Not only can apace the loach head and the internal organ of particle-bound bacteria and dirt be removed; The freshness that has also kept loach is well got ready for following process, in following process, does not influence the local flavor and the mouthfeel of product.Loach after the inventive method is handled can be used for doing instant loach product, also can be used for doing the loach powder.
The specific embodiment
Below further describe concrete technical scheme of the present invention,, and do not constitute restriction its right so that those skilled in the art understands the present invention further.
Embodiment 1, a kind of pre-treating method of loach processing, and its step is following:
(1) freeze: after the water that live loacs is surperficial drained, the container of packing into freezed in-50 ℃ of environment, and the time is 1 hour;
(2) thaw: the processing of thawing immediately of the loach that will freeze, thawing time is no more than 3 hours, and loach is separated into wall scroll;
(3) decaptitate and internal organ: adopt cutter with loach head link to each other with the health meat and the incision of bone annular of part, do not cut off intestines, head and intestines are come along remove then, subsequent use.
Embodiment 2, a kind of pre-treating method of loach processing, and its step is following:
(1) freeze: after the water that live loacs is surperficial drained, the container of packing into freezed in-5 ℃ of environment, and the time is 24 hours;
(2) thaw: the processing of thawing immediately of the loach that will freeze, thawing time is no more than 3 hours, and loach is separated into wall scroll;
(3) decaptitate and internal organ: adopt cutter with loach head link to each other with the health meat and the incision of bone annular of part, do not cut off intestines, head and intestines are come along remove then, subsequent use.
Embodiment 3, a kind of pre-treating method of loach processing, and its step is following:
(1) freeze: after the water that live loacs is surperficial drained, the container of packing into freezed in-30 ℃ of environment, and the time is 1 hour; To freeze good loach cold storage in-50 ℃ of environment, subsequent use;
(2) thaw: with the processing of thawing of the loach of cold storage, thawing time is no more than 3 hours, and loach is separated into wall scroll;
(3) decaptitate and internal organ: adopt cutter with loach head link to each other with the health meat and the incision of bone annular of part, do not cut off intestines, head and intestines are come along remove then, subsequent use.
Embodiment 4, a kind of pre-treating method of loach processing, and its step is following:
(1) freeze: after the water that live loacs is surperficial drained, the container of packing into freezed in-20 ℃ of environment, and the time is 3 hours; To freeze good loach cold storage in-5 ℃ of environment, subsequent use;
(2) thaw: with the processing of thawing of the loach of cold storage, thawing time is no more than 3 hours, and loach is separated into wall scroll;
(3) decaptitate and internal organ: adopt cutter with loach head link to each other with the health meat and the incision of bone annular of part, do not cut off intestines, head and intestines are come along remove then, subsequent use.
Embodiment 5, a kind of pre-treating method of loach processing, and its step is following:
(1) freeze: after the water that live loacs is surperficial drained, the container of packing into freezed in-10 ℃ of environment, and the time is 12 hours; To freeze good loach cold storage in-30 ℃ of environment, subsequent use;
(2) thaw: with the processing of thawing of the loach of cold storage, thawing time is no more than 3 hours, and loach is separated into wall scroll;
(3) decaptitate and internal organ: adopt cutter with loach head link to each other with the health meat and the incision of bone annular of part, do not cut off intestines, head and intestines are come along remove then, subsequent use.
The pre-treating method of embodiment 6, the processing of a kind of loach, its step is following:
(1) freeze: after the water that live loacs is surperficial drained, the container of packing into freezed in-18 ℃ of environment, and the time is 10 hours; To freeze good loach cold storage in-20 ℃ of environment, subsequent use;
(2) thaw: with the processing of thawing of the loach of cold storage, thawing time is no more than 3 hours, and loach is separated into wall scroll;
(3) decaptitate and internal organ: adopt cutter with loach head link to each other with the health meat and the incision of bone annular of part, do not cut off intestines, head and intestines are come along remove then, subsequent use.
Embodiment 7, a kind of pre-treating method of loach processing, and its step is following:
(1) freeze: after the water that live loacs is surperficial drained, the container of packing into freezed in-25 ℃ of environment, and the time is 2 hours; Immediately carry out the following processing of thawing, it is subsequent use in-25 ℃ of environment perhaps will to freeze good loach cold storage;
(2) thaw: will freeze or the processing of thawing of the loach of cold storage, thawing time is 2 hours, and loach is separated into wall scroll;
(3) decaptitate and internal organ: adopt cutter with loach head link to each other with the health meat and the incision of bone annular of part, do not cut off intestines, head and intestines are come along remove then, subsequent use.
Adopt the method for present embodiment to compare with traditional pretreatment technology, the result sees table 1:
The comparison of the different loach pre-treating method of table 1 effect
| Project | Elapsed time (h) | The product sensory scoring 2 |
| The present embodiment method | 4 | 8.8 |
| The tradition method of directly decaptitating | 22 | 8.9 |
Annotate: 1, elapsed time (h) is that 1 people handles 100 jin of times that loach consumed;
2, product sensory scoring is processed instant loach product for the loach that will pass through pre-treatment according to same processing technology, then according to same sensory evaluation scores standard mark (ten point system).
Can find out by above-mentioned contrast; The time that loach consumed of technical finesse as much of the present invention obviously is less than directly decaptitate method and efficient of tradition and significantly improves; After the loach raw material of handling well was simultaneously processed, its product quality and traditional treatment method did not have difference basically.
Claims (3)
1. the pre-treating method of loach processing is characterized in that its step is following:
(1) freeze: after the water that live loacs is surperficial drained, the container of packing into freezed in-50～-5 ℃ of environment, and the time is 1～24 hour; Immediately carry out the following processing of thawing, it is subsequent use in-50～-5 ℃ of environment perhaps will to freeze good loach cold storage;
(2) thaw: will freeze or the processing of thawing of the loach of cold storage, thawing time is no more than 3 hours, and loach is separated into wall scroll;
(3) decaptitate and internal organ: adopt cutter with loach head link to each other with the health meat and the incision of bone annular of part, do not cut off intestines, head and intestines are come along remove then, subsequent use.
2. the pre-treating method of loach processing according to claim 1, it is characterized in that: in the step (1), solidification point is-30 ℃～-20 ℃, and the time is 1～3 hour.
3. the pre-treating method of loach processing according to claim 1 and 2, it is characterized in that: in the step (1), storage temperature is-30 ℃～-20 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101273280A CN102669730B (en) | 2012-04-27 | 2012-04-27 | Loach preprocessing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101273280A CN102669730B (en) | 2012-04-27 | 2012-04-27 | Loach preprocessing method |
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| Publication Number | Publication Date |
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| CN102669730A true CN102669730A (en) | 2012-09-19 |
| CN102669730B CN102669730B (en) | 2013-07-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012101273280A Expired - Fee Related CN102669730B (en) | 2012-04-27 | 2012-04-27 | Loach preprocessing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181585A (en) * | 2013-03-30 | 2013-07-03 | 天津科技大学 | Spicy instant loach food and method for processing same |
| CN103549607A (en) * | 2013-10-29 | 2014-02-05 | 湖南师范大学 | Loach beverage and manufacturing method thereof |
| CN108065303A (en) * | 2016-11-14 | 2018-05-25 | 比格斯曼尔食品公司 | The production method of collagen loach soup and the collagen loach soup made by this method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126597A (en) * | 1995-07-11 | 1996-07-17 | 上海长阳生化制药厂 | Loach powder and its prepn process and application |
| CN101946895A (en) * | 2010-09-02 | 2011-01-19 | 山东商业职业技术学院 | Functional food taking loach as main material and preparation method thereof |
-
2012
- 2012-04-27 CN CN2012101273280A patent/CN102669730B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126597A (en) * | 1995-07-11 | 1996-07-17 | 上海长阳生化制药厂 | Loach powder and its prepn process and application |
| CN101946895A (en) * | 2010-09-02 | 2011-01-19 | 山东商业职业技术学院 | Functional food taking loach as main material and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 姚东瑞等: "泥鳅深加工现状与发展展望", 《渔业科学进展》 * |
| 彭国光: "杀泥鳅前怎样快速去污", 《科学养鱼》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181585A (en) * | 2013-03-30 | 2013-07-03 | 天津科技大学 | Spicy instant loach food and method for processing same |
| CN103549607A (en) * | 2013-10-29 | 2014-02-05 | 湖南师范大学 | Loach beverage and manufacturing method thereof |
| CN108065303A (en) * | 2016-11-14 | 2018-05-25 | 比格斯曼尔食品公司 | The production method of collagen loach soup and the collagen loach soup made by this method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102669730B (en) | 2013-07-10 |
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Granted publication date: 20130710 Termination date: 20160427 |