Production method for high-quality room-temperature cooked stinky mandarin fish
US12389927B1 · kind B1 · utility
Inventors
Key dates
| Filing date | Mar 26, 2025 |
| Grant date | Aug 19, 2025 |
| Priority date | — |
| Expiry date | Mar 26, 2045 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L5/17
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A production method for room-temperature cooked stinky mandarin fish is provided, including processing processes of marinated stinky mandarin fish, such as thawing, cleaning and dicing, soaking antimicrobic, de-fishy and freshness-preserving, low-temperature air drying, frying for shaping, and sterilizing, thereby obtaining the room-temperature cooked stinky mandarin fish product. The method combines soaking antimicrobic with mild heat treatment, which has a good microbial killing effect, and prolongs shelf-life of the cooked stinky mandarin fish, which can be stored at room-temperature for 9 months, and processing quality is significantly improved. The method innovates de-fishy and freshness-preserving preparation and process, a moisture content and water holding capacity of the product increased by 9.32% and 17.84%, respectively. The safety quality of the cooked stinky mandarin fish during storage process is improved, such as a content of TBA in fifth month under a storage condition of 30° C. is significantly reduced by 43.39%.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.