TH9733C3 - The process of producing liver fluke free fish by using the freezing temperature to eliminate the period. Contact of the liver fluke in fish. - Google Patents

Abstract

DC60 (08/10/57) The process of producing liver fluke-free fermented fish involves using freezing temperatures to eliminate the infective stage of liver flukes in the fish. The ingredients include fish, salt, iodized salt, crushed garlic, cooked rice, and rice flour, mixed together. The fish to be used for making fermented fish must be frozen at -10 to 0 degrees Celsius for 24 hours. This mechanism eliminates the infective stage of liver flukes. This temperature causes the water molecules in the parasite's body and cysts to freeze, causing the parasite cells to break down and die. The fish frozen at this temperature remains fresh and can be mixed with other ingredients in the fermented fish recipe. Therefore, fermented fish produced using this method is safe and free from infective stage liver flukes. The recipe and production process for liver fluke-free fermented fish using freezing temperatures to eliminate the infective stage of liver flukes consists of fish, salt, iodized salt, crushed garlic, cooked rice, and rice flour mixed together in the following ratio... Iodized salted fish: crushed garlic: cooked rice: rice flour. The fish to be used to make fermented fish must be frozen at 0 degrees Celsius or lower for at least 24 hours. This mechanism eliminates the infective stage of liver fluke parasites present in the fish. This temperature causes the water molecules within the parasite's cysts to freeze, causing the parasite cells to break down and die. Fish frozen at this temperature retains its freshness and can be mixed with the other ingredients in the fermented fish recipe. Therefore, fermented fish produced using the above method is safe and free from infective stage liver fluke contamination.

Claims (1)

1. Formulas, recipes and production processes for gluten-free fish fish by using cryo Of liver fluke in fish They consist of 10 parts fish by weight, 0.5 parts salt by weight, 0.1 parts iodized salt by weight, 1 part crushed garlic by weight 2.5 parts cooked rice by weight, 0.5 parts rice flour by weight. The steps are as follows: a) bring the fish down, clean, cut off the head, gut, and shrimps on the fish body; b.) Freeze the fish at 0 degrees Celsius or lower for at least 24 hours; c. After freezing, mix with salt and leave for 30 minutes. D) After that, remove fish to get rid of fishy smell by washing the fish with rice flour mixed with water at least 2-3 times, 2-5 minutes each time, let it drain to drain. .) Fish was mixed with cooked rice, salt, iodized, garlic according to the ratio. Mix well f.) Put the fish prepared in (e) put in a sealed container. Cover the lid completely for 3-4 days.