Process for processing freshwater fish ribs and intercostal meat

专利摘要:
The present invention provides a method for processing freshwater fish ribs and intercostal meat, comprising the following steps: (1) Preprocessing fish ribs: (2) Soaking and marinating fish ribs: Soaking the preprocessed fish ribs in the marinade and marinating for 12 hours. ;(3) Draining the fish ribs; (4) Frying: Put the drained fish ribs in an oil pot and fry until fully cooked; (5) Seasoning: Fish out the fried fish ribs from the oil pot, immediately add the seasoned marinade water, heating for 1 min, and taking out from the pot; (6) standing and tasting; (7) packaging and sterilization: vacuum packaging the finished products, sterilizing for 20 min at high temperature of 121°C. The manufacturing process of the present invention is simple, and the fish ribs and intercostal meat can be processed and used effectively; the taste of five spices can well hide the earthy smell of freshwater fish, and the fish ribs are soft after packaging and sterilizing, and can be processed into convenience foods.
公开号:BE1028321B1
申请号:E20215436
申请日:2021-05-31
公开日:2021-12-13
发明作者:Qing Chen；Xichang Wang；Li Li；Zhihe Wang；Qingqing Jiang；Xin Jiang；Wenzheng Shi；Jian Zhong；Huiya Xu；Qian Feng
申请人:Univ Shanghai Ocean；
IPC主号:

专利说明:

; BE2021/5436 Process for processing freshwater fish ribs and intercostal meat
TECHNICAL FIELD The present invention relates to the field of food processing, particularly to a method for processing freshwater fish ribs and intercostal meat.
BACKGROUND ART With the increase in the total amount of freshwater fish farming in China, the processing yield of fish products is increasing year by year. A variety of by-products (such as fish heads, fish bones, fish skins, fish scales, etc.) are produced during processing. The processing and extensive use of these by-products are attracting more and more attention. The mass of freshwater fish by-products accounts for more than 50% of the total mass of the fish, of which skull and spinal bones account for 10-15%, which is relatively high; Because of this, it is the research focus of processing and utilization of freshwater fish bones, such as processing the by-products of fish bones, increasing the value of related products, and realizing comprehensive processing and utilization.
At present, the by-products of fish processing in China are mainly processed into fertilizers and feeds, and effective ingredients are extracted to realize resource utilization and avoid the pollution caused by waste. Resource utilization can be realized by processing fertilizer and feed, but the added value of processing is low. High-quality applications can be achieved by extracting effective ingredients, but there are still problems in processing technology and industrialization. Processing into food is another way to deal with fish by-products. There are already foods on the market made from processed by-products, such as peppered fish head, crispy fish skin, and crispy fish bones. However, the types and processing methods of the food are relatively simple.
Fish ribs are bones found around the abdominal cavity of fish to protect internal organs. The freshwater fish are relatively large, have thicker and evenly spaced ribs, and a small amount of intercostal meat between the ribs. By appropriate processing, the fish ribs can be processed into specialty snacks, effectively solving the problem of resource use of fish ribs. The process processes seasoned fish products by frying and marinating the fish ribs and the intercostal meat between the ribs. The process has the following advantages: (1) the taste is delicious, and the peculiar earthy smell of freshwater fish is reduced; (2) after frying, it can
© BE2021/5436 intercostal meat and the fish bones are separated more easily, which is conducive to removing the fish bones, and it can be eaten directly as a dish; it can also be vacuum-packed and autoclaved to make snacks, the fish bones are soft and can be eaten together with the intercostal flesh;(3) processing into food will increase the resource utilization processes of freshwater fish ribs.
SUMMARY OF THE PRESENT INVENTION In view of the above-described problems in the prior art, the present invention provides a method for processing freshwater fish ribs and intercostal meat into foods, thereby achieving delicious taste and easy operation.
In order to achieve the above object, the present invention uses the following technical solution: a method for processing freshwater fish ribs and intercostal meat, the processing method comprising the following steps: (1) Pre-processing of fish ribs: slicing the fish ribs and intercostal meat and cleaning them, whereby the transparent film of the abdominal cavity of the fish can be maintained while the black film is to be completely removed; (2) Soaking and marinating fish ribs: placing the fish ribs flat in a marinating container, with thin strips of chives and ginger interposed between each layer, after all the fish ribs are placed, cooled marinade is added in the container until the fish ribs are fully immersed are, soaking and marinating in a cryogenic environment for 12 hours; (3) Draining the fish ribs: taking out the marinated fish ribs, removing thin strips of chives and ginger on the surface, spreading the fish ribs in a ventilated place so that they can air dry, or placing the fish ribs in a cool place, to let them drain naturally; (4) Fry: Put the drained fish ribs in an oil pot at 180-200°C and fry until fully cooked and the surface is golden yellow and slightly reddish brown, then ready to be removed from the pan; (5) seasoning: boiling water in a pot of the seasoned marinade, putting chives, ginger, Chinese flower pepper, star anise, dark soy sauce and light soy sauce into the pot until the chive segments become soft, then fish out spices; Add white sugar, salt, cooking wine and five spice powder, stir until smooth and set to low heat; fish out the fried fish ribs from the oil pot, immediately add the seasoned marinade, heat for 1 min, and take out from the pot;
(6) Standing and tasting: fish out seasoned fish ribs and put them in a container with a cover, sealing so that the fish ribs taste full; Lowering the temperature of the fish ribs to room temperature, taking them out and performing sterilization packaging, or eating them directly; (7) Packing and sterilization: Weighing 20-40g of processed finished products, putting them in a sterilized vacuum packaging bag and sealing, sterilizing for 20 minutes at high temperature of 121°C.
In one embodiment of the present invention, the ratio of the ingredients in the marinade in step (2) by weight is as follows: water : chives : ginger : Chinese flower pepper : star anise : dark soy sauce : light soy sauce : salt = 1700:70:20 : 1:1:20:40:3, cook on high heat until chive segments soften, cool to room temperature. The proportions of chives, ginger, Chinese flowering pepper and star anise can be adjusted by +100% according to preference, while the proportions of dark soy sauce, light soy sauce and salt ingredients can be adjusted by 140% according to preference, and the unit is taken as the basic unit of Mass is unified.
In one embodiment of the present invention, the ratio between fish ribs and thin strips of chives and ginger is 50:2:1, the proportions of chives and ginger can be adjusted by +100% according to preference, and the unit as the basic unit of mass is unified.
In one embodiment of the present invention, the temperature in a cryogenic environment is 4-10°C.
In one embodiment of the present invention, the ratio of the ingredients in the seasoned marinade in step (5) by weight is as follows: Water : Chives : Ginger : Chinese Flower Pepper : Star Anise : Dark Soy Sauce : Light Soy Sauce : White Sugar : Salt : Cooking Wine : Five -Spice powder = 2000:80:40:1:1:20:40:45:12:40:11, whereby the proportions of chives, ginger, Chinese blossom pepper and star anise can be adjusted by +100% depending on preference, and wherein the proportions of dark soy sauce, light soy sauce, salt, boiled sugar and salt ingredients can be adjusted by 140% according to preference, and the unit is unified as the basic unit of mass.
Using the above technical solution, the present invention has the following advantages: the five-spice fish rib product prepared by the present invention can be used as a ready-to-eat product as well as packaged and sterilized to make a snack; processing reduces the earthy smell of freshwater fish while enhancing its fresh fragrance, thereby realizing the processing and utilization of fish by-product, and also enriching the kinds of ready meals.
* BE2021/5436
BRIEF DESCRIPTION OF THE DRAWINGS In order to explain the technical solution in the embodiments of the present invention or the prior art more clearly, the figures to be used in the explanation for the embodiments or the prior art are briefly introduced below. Obviously, the figures in the following explanation represent only some embodiments of the present invention, and those skilled in the art can obtain other figures based on the figures without having any creative works. FIG. 1 shows a process flow diagram of a manufacturing method according to the present invention.
Figure 2 shows a schematic representation of the respective processing steps of freshwater fish ribs and intercostal meat according to the present invention.
DETAILED DESCRIPTION In order to make the technical means, creative features, objects and effects of the present invention easy to understand, the present invention will be explained in detail below in connection with specific drawings.
Embodiment 1 The present invention discloses a method for processing freshwater fish ribs and intercostal meat, comprising the following steps: (1) Preprocessing of fish ribs: slicing the ribs of silver carp and intercostal meat and cleaning them, with the transparent film of the abdominal cavity of the fish can be retained while the black film is to be completely removed; (2) Soaking and marinating fish ribs: preparing 20g thin strips of chives and 10g thin strips of ginger, placing 500g of fish ribs flat in a marinating container, with thin strips of chives and ginger interposed between each layer, after all the fish ribs have been placed, add cooled marinade in the container until the fish ribs are fully submerged, soak and marinate in a 4°C cryogenic environment for 12 hrs; Adding 850 g water to the marinade, the ingredients are as follows: 35 g chives, 10 g ginger, 1 g Chinese flower pepper, 1 g star anise, 10 g dark soy sauce, 20 g light soy sauce, 1.5 g salt.
(3) Draining the fish ribs: taking out the marinated fish ribs, removing thin strips of chives and ginger on the surface, spreading the fish ribs in a ventilated place so that they can air dry, or placing the fish ribs in a cool place, to let them drain naturally;
° _ BE2021/5436 (4) Fry: Place the drained fish ribs in an oil pan at 180°C and fry until fully cooked and the surface is golden and light reddish brown, ready to be removed from the pan ; (5) Seasoning: Boiling 1kg of water in a pot of the seasoned marinade, put 40g of chives, 20g of ginger, 0.5g of Chinese flower pepper, 0.5g of star anise, 10g of darker
Soy sauce and 20 g light soy sauce into the pot until the chive segments become soft, then fish out spices; Add 25g white sugar, 6g salt, 20g cooking wine and 4.5g five spice powder, stir until smooth and set to low heat; Fishing out the fried fish ribs from the oil pot,
immediately add the seasoned marinade, heat for 1 min, and remove from the pot; (6) Standing and tasting: fish out seasoned fish ribs and put them in a container with a cover, sealing so that the fish ribs taste full; when the temperature of the fish ribs is lowered to room temperature, they can be taken out and eaten directly.
Embodiment 2 The present invention discloses a method for processing freshwater fish ribs and intercostal meat, comprising the following steps: (1) Preprocessing of fish ribs: slicing the fish ribs of Aristichthys nobilis and the intercostal meat and cleaning them, exposing the transparent film of the abdominal cavity of the fish can be maintained while the black film has to be completely removed; (2) Soaking and marinating fish ribs: preparing 20g thin strips of chives and 15g thin strips of ginger, placing 500g of fish ribs flat in a marinating container, with thin strips of chives and ginger interposed between each layer, after all the fish ribs have been placed, add cooled marinade in the container until the fish ribs are fully submerged, soak and marinate in a 4°C cryogenic environment for 12 hrs; Adding 850 g of water to the marinade, the ingredients are as follows: 40 g of chives, 20 g of ginger, 1 g of Chinese
Blossom pepper, 1 g star anise, 10 g dark soy sauce, 20 g light soy sauce, 2 g salt. (3) Draining the fish ribs: taking out the marinated fish ribs, removing thin strips of chives and ginger on the surface, spreading the fish ribs in a ventilated place so that they can air dry, or placing the fish ribs in a cool place, to let them drain naturally;
(4) Fry: Put the drained fish ribs in an oil pot at 180°C and fry until fully cooked and the surface is golden yellow and slightly reddish brown, then ready to be removed from the pan;
° BE2021/5436 (5) Seasoning: Boil 1 kg of water in a saucepan of the seasoned marinade, put 40 g of chives, 20 g of ginger, 1 g of Chinese flowering pepper, 1 g of star anise, 10 g of dark soy sauce and 30 g of light soy sauce the pot until the chive segments soften, then fish out any spices; Add 20g white sugar, 7g salt, 25g cooking wine and 5.5g five spice powder, stir until smooth and set to low heat; Fish out the fried fish ribs from the oil pot, immediately add the seasoned marinade, heat for 1 min, and take out from the pot; (6) Standing and tasting: fish out seasoned fish ribs and put them in a container with a cover, sealing so that the fish ribs taste full; (7) Packaging and sterilization: when the temperature of the fish ribs is lowered to room temperature, 20 g of processed finished products are weighed, put them in a sterilized vacuum packaging bag and sealed, sterilizing for 20 minutes at a high temperature of 121°C.
Embodiment 3 The present invention discloses a method for processing freshwater fish ribs and intercostal meat, comprising the following steps: (1) Preprocessing of fish ribs: slicing and cleaning the fish ribs of grass carp and intercostal meat, with the transparent film of the abdominal cavity of the fish can be retained while the black film is to be completely removed; (2) Soaking and marinating fish ribs: preparing 20g thin strips of chives and 10g thin strips of ginger, placing 500g of fish ribs flat in a marinating container, with thin strips of chives and ginger interposed between each layer, after all the fish ribs have been placed, add cooled marinade in the container until the fish ribs are fully submerged, soak and marinate in a 4°C cryogenic environment for 12 hrs; Adding 850 g water to the marinade, the ingredients are as follows: 35 g chives, 10 g ginger, 1 g Chinese flower pepper, 1 g star anise, 10 g dark soy sauce, 15 g light soy sauce, 1.0 g salt.
(3) Draining the fish ribs: taking out the marinated fish ribs, removing thin strips of chives and ginger on the surface, spreading the fish ribs in a ventilated place so that they can air dry, or placing the fish ribs in a cool place, to let them drain naturally; (4) Fry: Put the drained fish ribs in an oil pot at 180°C and fry until fully cooked and the surface is golden yellow and slightly reddish brown, then ready to be taken out from the pan; (5) Seasoning: Boiling 1kg of water in a pot of the seasoned marinade, put 40g of chives, 20g of ginger, 0.5g of Chinese flower pepper, 0.5g of star anise, 10g of darker
' BE2021/5436 soy sauce and 15 g of light soy sauce into the pot until the chive segments become soft, then fish out spices; Adding 20g of white sugar, 5g of salt, 20g of cooking wine and 5g of five-spice powder, stirring until even, and setting to low heat; fish out the fried fish ribs from the oil pot, immediately add the seasoned marinade, heat for 1 min, and take out from the pot; (6) Standing and tasting: fish out seasoned fish ribs and put them in a container with a cover, sealing so that the fish ribs taste full; (7) Packing and sterilization: when the temperature of fish ribs is lowered to room temperature, 40 g of processed finished products are weighed, put them in a sterilized vacuum packaging bag and sealed, sterilizing for 20 minutes at high temperature of 121°C.
Above the basic principles, the most important features and the advantages of the present invention are shown and explained. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. In the foregoing embodiment and description, only the principle of the present invention is explained. The present invention will have various changes and improvements without departing from the spirit and scope of the present invention. All such changes and improvements are to be construed as included within the scope of the present invention. The scope of the present invention is defined by the claims and their equivalents.

权利要求:
Claims (5)
[1]
1. Method for processing freshwater fish ribs and intercostal meat, characterized in that the processing method includes the following steps: (1) Pre-processing of fish ribs: slicing the fish ribs and intercostal meat and cleaning them, with the transparent film of the abdominal cavity of the fish can be retained while the black film is to be completely removed; (2) Soaking and marinating fish ribs: placing the fish ribs flat in a marinating container, with thin strips of chives and ginger interposed between each layer, after all the fish ribs are placed, cooled marinade is added in the container until the fish ribs are fully immersed are, soaking and marinating in a cryogenic environment for 12 h; (3) Draining the fish ribs: taking out the marinated fish ribs, removing thin strips of chives and ginger on the surface, spreading the fish ribs in a ventilated place so that they can air dry, or placing the fish ribs in a cool place, to let them drain naturally; (4) Fry: Put the drained fish ribs in an oil pot at 180-200°C and fry until fully cooked and the surface is golden yellow and slightly reddish brown, then ready to be removed from the pan; (5) seasoning: boiling water in a pot of the seasoned marinade, putting chives, ginger, Chinese flower pepper, star anise, dark soy sauce and light soy sauce into the pot until the chive segments become soft, then fish out spices; Add white sugar, salt, cooking wine and five spice powder, stir until smooth and set to low heat; fish out the fried fish ribs from the oil pot, immediately add the seasoned marinade, heat for 1 min, and take out from the pot; (6) Standing and tasting: fish out seasoned fish ribs and put them in a container with a cover, sealing so that the fish ribs taste full; Lowering the temperature of the fish ribs to room temperature, taking them out and performing sterilization packaging, or eating them directly; (7) Packing and sterilization: Weighing 20-40g of processed finished products, putting them in a sterilized vacuum packaging bag and sealing, sterilizing for 20 minutes at high temperature of 121°C.
) BE2021/5436
[2]
2. Method for processing freshwater fish ribs and intercostal meat according to claim 1, characterized in that the ratio of the ingredients in the marinade in step (2) by weight is as follows: water: chives: ginger: Chinese pepper: star anise: dark soy sauce : light soy sauce : salt=1700:70:20:1:1:20:40:3, cook on high heat until the chive segments become soft, cool to room temperature; wherein the proportions of chives, ginger, Chinese flowering pepper and star anise can be adjusted by +100% according to preference, and wherein the proportions of dark soy sauce, light soy sauce and salt ingredients can be adjusted by +40% according to preference, and the unit is unified as the basic unit of mass.
[3]
3. Method for processing freshwater fish ribs and intercostal meat according to claim 1, characterized in that the ratio between fish ribs and thin strips of chives and ginger is 50:2:1, the proportions of chives and ginger depending on preference by +100% can be set, and the unit is unified as the basic unit of mass.
[4]
4. Method for processing freshwater fish ribs and intercostal meat according to claim 1, characterized in that the temperature in a cryogenic environment is 4-10°C.
[5]
5. A method for processing freshwater fish ribs and intercostal meat according to claim 1, characterized in that the ratio of the ingredients in the seasoned marinade in step (5) by weight is as follows: water: chives: ginger: Chinese flowering pepper: star anise: dark Soy sauce : light soy sauce : white sugar : salt : cooking wine : five-spice powder = 2000:80:40:1:1:20:40:45:12:40:11, with the proportions of chives, ginger, Chinese flower pepper and Star anise can be adjusted by +100% according to preference, and the proportions of dark soy sauce, light soy sauce, salt, white sugar and salt ingredients can be adjusted by 140% according to preference, and the unit as the basic unit of mass is unified.

类似技术:

---

公开号 | 公开日 | 专利标题

---

CN104366432B|2016-08-17|The fragrant peppery yak meat of a kind of eutrophy and processing method thereof

---

CN104172276B|2016-08-17|One i.e. Sal grilled fish spine processing method

---

DE2002287A1|1970-10-22|Process for the preparation and preservation of food

---

CN101375710A|2009-03-04|Fish skin catsup and method for producing the same

---

CN106942617A|2017-07-14|A kind of tea perfume local flavor Corned beef and preparation method thereof

---

CN103054081B|2015-04-15|Preparation process for instant canned anchovy

---

CN105285763A|2016-02-03|Manufacturing method of canned loach with black bean sauce having soft fishbone

---

CN104605406A|2015-05-13|Canned tuna and preparation method thereof

---

CN104757618B|2017-09-29|A kind of spicy caviar and its production method

---

DE2449902C2|1989-04-06|

---

CN105394622A|2016-03-16|Yellow croaker can and making method thereof

---

KR20120037792A|2012-04-20|The manufacturing method of gimbap and the gimbap therewith

---

BE1028321B1|2021-12-13|Process for processing freshwater fish ribs and intercostal meat

---

CN102204683B|2013-03-27|Method for processing pickle type livestock and poultry liver food

---

CN103054078A|2013-04-24|Processing technology of fermented soya bean anchovy

---

CN105707747A|2016-06-29|Fish production method

---

CN104664453A|2015-06-03|Production method of fish

---

KR20170054083A|2017-05-17|Method of manufacturing functional squid ink-sundae using deep ocean water

---

CN106722706A|2017-05-31|A kind of chicken in large dish salt and pepper seasoning and preparation method thereof

---

CN106072442A|2016-11-09|A kind of cuttlefish algae sauce and preparation method thereof

---

KR20190119734A|2019-10-23|Manufacturing method of spicy chili pepper spice sauce

---

CN109329792A|2019-02-15|A kind of production method of fresh vanilla fish

---

KR20170018491A|2017-02-20|Method of producing instant salted seafood barley bibimbap

---

CN107114695A|2017-09-01|A kind of processing method of fermented soya beans, salted or other wise fragrance Corned beef

---

KR102364832B1|2022-02-17|Method of preparing hot fish stew using hairtail

同族专利:

---

公开号 | 公开日

---

引用文献:

---

公开号 | 申请日 | 公开日 | 申请人 | 专利标题

---

JPH0523142A|1991-07-18|1993-02-02|Kita Nippon Shokuhin Kk|Production of spare rib of fish|

---

CN104172278A|2014-07-22|2014-12-03|安徽富煌三珍食品集团有限公司|Processing method of stuffed parabramis pekinensis|

---

法律状态:
2022-02-02| FG| Patent granted|Effective date: 20211213 |

优先权:

---

申请号 | 申请日 | 专利标题

---

CN202110259504.5A|CN112971061A|2021-03-10|2021-03-10|Preparation method of dried fish floss snowflake crisp|

---

CN202110283212.5A|CN112971056A|2021-03-16|2021-03-16|Freshwater fish rib and intercostal meat processing method thereof|

---