CN1056738C

CN1056738C - Process for producing raw fish flesh

Info

Publication number: CN1056738C
Application number: CN94111038A
Authority: CN
Inventors: 唐高峥
Original assignee: Individual
Current assignee: Individual
Priority date: 1994-06-13
Filing date: 1994-06-13
Publication date: 2000-09-27
Anticipated expiration: 2014-06-13
Also published as: CN1114160A

Abstract

The present invention relates to meat processing, which provides a method for processing raw fish meat for eating. The method comprises: other organs except for fish meat are taken out, the fish meat is cut into fish pieces or fish bars with a symmetric size, the fish pieces or fish bars are rinsed, dewatered and put in an open ceramic container in different layers, white vinegar, ginger ends, refined salt and over-fried ground rice powder are spread on each layer, the materials in the ceramic container are evenly mixed(the fish meat can be directly eaten after being kept standing for 20 min), the fish meat is put into a narrow-mouthed ceramic container, teaseed oil is inpoured in the narrow-mouthed ceramic container, and the narrow-mouthed ceramic container is sealed for preservation. The fish meat processed by the method can be kept qualified and fresh for more than 2 years. The method can be also used for manufacturing canned fish. The fish meat processed by the method loses no nutrient component of fish meat, eliminates remained harmful parasites, has fresh, delicious and palatable taste, and wins people's high favor.

Description

The processing method of fresh fish

The present invention relates to carnivorous processing, particularly oppress the processing method of fresh fish in the processing industry.

The edibility of the flesh of fish more and more is subjected to the fine of people and looks at, and not only delicious flavour can be promoted longevity, and helps brain development, increases intelligence.Many benefits are difficult to enumerate.Generally, the edible way of the flesh of fish is commonly prepared food, and only there is the custom of fresh fish in some countries in coastal area or Japan and West Europe.Yet the prepared food flesh of fish must kill the harmful substance that parasitizes in the flesh of fish through heating by high temperature.Comparatively speaking, also together with suffering misfortune, then supply falls short of demand for the nutrition amount of needed by human for part nutriment or active material.And fresh fish only needs the fresh fish sliced meat directly to be stained with seasoning matter or to scald in boiling water a little, and being stained with seasoning matter is edible, and the harmful parasitic animal and plant in the flesh of fish is then invaded human body at random, health risk.Therefore do not lose this research of its nutrition and paid close attention to by people by flesh of fish processing.

The object of the present invention is to provide a kind of harmful parasitic animal and plant that can eliminate the flesh of fish itself, can keep the flesh of fish processing method of the nearly all nutritional activities composition of the flesh of fish itself again, the product that processes, favourable storage and can guarantee the quality, fresh-keeping.

Technical scheme of the present invention is constructed as follows:

High quality white rice is fried to shrivelled, worn into fine powder.Get fresh fish, scale, remove wing, remove fin, decaptitate, truncate, remove internal organ, stripping and slicing or slitting through rinsing, dewater then, put open-top receptacle, and layering adds light-coloured vinegar, ginger end, smart salt, rice flour left standstill about 20 minutes, changed in the slot container, injected tea oil, sealed storage.The antistaling storing of guaranteeing the quality can reach more than 2 years.Use this method also can produce a kind of tinned food canned fish in all one's life.

Below in conjunction with embodiment in detail the present invention is described in detail.

Get an amount of high quality white rice and fry, be milled into the coke yellow fine flour to shrivelled.Select the above stout and strong fresh and alive fresh-water fishes of five hectograms, do to remove the processing of squama, wing, fin, head, tail and internal organ, the flesh of fish of handling well evenly is cut into the fish piece or the fish bar of suitable size, adopt underground water purification manually or mechanical mode the flesh of fish that cuts is carried out rinsing, dehydration.The manual mode of carrying out the rinsing dehydration of following division with machinery:

1, the manual processing: in rinse cycle, the extrusion that the flesh of fish is carried out the strength appropriateness makes the body fluid in the flesh of fish and organizes in the liquation entry, breaks away from water, uses washings repeatedly instead more than three times, make the body fluid in the flesh of fish fully break away from the fish body, to reach the purpose of raw meat, segregation structure of fish muscle.

2, mechanical treatment is put into drier with the flesh of fish, and the drying time is by drier power and put into flesh of fish quantity and determine, if put in the 2500 gram flesh of fish what driers dewatering time location one minute.The preceding 70%-80% of drying time injects underground water purification in the machine and wets and get rid of, and remaining time is no longer water filling in the machine then, and the dried flesh of fish that gets rid of.

Then, the flesh of fish that will take off behind the liquid is put into uncovered pig, and each place mat 1.5 cm thicks all spill edible high quality grain light-coloured vinegar, ginger end, smart salt, rice flour, uniform mixing successively and left standstill 20 minutes, can directly eat.Because of this program has added the vinegar liquid that is acid in a large number, perishable metalware, therefore each place mat flesh of fish is an optimum thickness with 1.5 centimetres, and blocked up mistake thin all influence to spare spill effect, directly influence formula rate.Colourless and the concentration of light-coloured vinegar is than the mature vinegar height, with in the flesh of fish after rinsing remaining raw meat substance reaction, can reach purpose except that raw meat, form the sour environment that suppresses bacterium and microbial survival.And then softening fishbone, generate with the reaction of carbonizing matter in the rice flour and can produce aromatic substance, absorb the moisture content in the light-coloured vinegar, improve acid strength, the raw meat sterilization can be removed in the ginger end, and salt can improve acid strength.

Add the composition formula rate:

The flesh of fish 1000 gram grain light-coloured vinegar 100-1500 grams

Ginger end 18-20 restrains smart salt 60-100 gram

Rice flour 180-200 gram

After above-mentioned processing is handled, with the flesh of fish of the mixing slot pig of packing into, injecting tea oil in the container is covered on the flesh of fish, gather that oil reservoir is thick to reach 2.5 centimetres, seal, after placing 15 days under the ambient temperature and moisture condition is edible, and so the flesh of fish of handling no longer needs other means to store under daily temperature conditions and to transport, and the antistaling storing of guaranteeing the quality can reach more than 2 years.

According to the processed fish meat products that the present invention makes, do not lose the nutritional activities composition of the flesh of fish itself and can get rid of of the influence of harmful parasitic animal and plant again human body, good for health, improve a poor appetite delicious flavour, favourable storage, do not lose delicate flavour and produce matter, be suitable for and make tinned food and widely popularize.

Claims

1, a kind of processing method system of fresh fish comprises scales, wing, the tail of decaptitating goes operations such as internal organ and section, it is characterized in that the present invention needs rice is fried withered, be milled into fine powder, reject fish other organ on one's body, the remaining flesh of fish, stripping and slicing or slitting, use the water purification rinsing then, again manually or mechanical system carry out processed, the uncovered pig of people is put in the flesh of fish layering after the processing, every layer of place mat 1.5 cm thick, at the last edible high quality grain light-coloured vinegar that all spills, the ginger end, smart salt and rice flour, uniform mixing was left standstill 18-21 minute, again the flesh of fish that will the mix slot pig of packing into, and injection tea oil is covered on the flesh of fish, oil reservoir is thick to reach 2.5 centimetres, seals storage then, promptly forms the present invention.

2,, it is characterized in that the recipe ratio of oppressing with its spice is according to the processing method of the described fresh fish of claim 1:

The flesh of fish 1000 gram grain light-coloured vinegar 100-150 grams

Ginger end 18-20 restrains smart salt 60-100 gram

Rice flour 180-200 gram

3,, it is characterized in that to use instead the washings more than three times according to the processing method of the described fresh fish of claim 1.

4, according to the processing method of the described fresh fish of claim 1, it is characterized in that row machinery dries when handling, the preceding 70%-80% that needs in the time of drying injection water purification in the machine is wet to be got rid of, and carries out dried getting rid of remaining time.