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Adiposity semi-dried fish meat piece processing method

A technology for semi-dried fish fillets and a processing method, which is applied in the directions of food processing, meat/fish preservation, and dry preservation of meat/fish, etc., can solve the problems of easily causing spoilage, thick meat fiber, and high content of unsaturated fatty acids, etc.

Inactive Publication Date: 2007-07-25
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These fish have high fat content, high unsaturated fatty acid content, and rich protein content. They are easy to cause spoilage during processing and storage. The fishy smell is heavy and the meat fiber is thick, which makes it very difficult to sell raw fish.
At present, most of them are made into salt-dried products in China, and only a small part is used for fresh sales or canning, which causes a lot of waste of fishery resources, and some fatty fish such as horse mackerel are rich in histidine, which can be used in processing and processing. In the storage process, it is very susceptible to the action of microorganisms to produce histamine, which will cause allergic reactions in people after eating. Because the processing method cannot solve the problem, the fatty fish resources have not yet been fully developed.
[0003] Aquatic semi-dry products are an important part of my country's export aquatic products, but the existing drying processing methods are far from meeting the requirements of domestic and foreign markets for their output and quality
With the improvement of people's living standards, consumers are increasingly pursuing high-quality (flavor, nutrition, appearance, taste) products. Especially after my country's accession to the WTO, the international aquatic product market has put forward higher requirements for the quality of aquatic products. Traditional The drying method of aquatic products is difficult to adapt to the requirements of the HACCP quality system

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Example 1: Thaw 2kg of frozen horse mackerel at 10-15°C for 6 hours, then cut open the back of the fish, take out the gills and viscera, wash the blood with running water, put it on a stainless steel wire mesh, and drain it at 7-10°C Moisture on the surface of the fish body. The fish fillet after draining is put into 4.5kg permeate, this permeate is made of 10% (percentage by weight, the same below) sodium chloride, 8% sucrose, 8% malt syrup, 1% pure ginger juice , 1% rice wine, 0.1% monosodium glutamate, 0.2% ascorbic acid and 71.7% purified water. Osmotic dehydration was carried out at 10 °C for 1 h. Then take it out and put it in a heat pump dryer under the drying conditions of temperature 26° C., wind speed 1.8 m / s, relative humidity 40%, and dry for 16 hours. After drying, the product is placed in a PE bag and stored in a -30°C refrigerator.

Embodiment 2

[0008] Example 2: Thaw 4 kg of frozen mackerel at 10-15°C for 6 hours, then cut open the back of the fish, take out the gills and viscera, wash the blood with running water, put them on a stainless steel wire mesh, and drain the fish at 7-10°C surface moisture. The fish fillet after draining is put into 12kg permeate, and this permeate is made of 15% sodium chloride, 10% sucrose, 10% maltose syrup, 1% pure ginger juice, 2% rice wine, 0.1% Monosodium glutamate, 0.3% ascorbic acid and 61.6% purified water. Osmotic dehydration at 9°C for 1.5h. Then take it out and put it in a heat pump dryer, the drying conditions are temperature 28°C, wind speed 2.0m / s, relative humidity 45%, and dry for 15h. After drying, the product is placed in a PE bag and stored in a -30°C refrigerator.

Embodiment 3

[0009] Example 3: Thaw 3 kg of frozen sardines at 10-15°C for 5 hours, then cut open from the back of the fish, take out the gills and viscera, wash the blood with running water, put them on a stainless steel wire mesh, and drain the fish at 7-10°C surface moisture. The fish fillet after draining is put into 7kg permeate, and this permeate is made of 12% sodium chloride, 9% sucrose, 10% maltose syrup, 1.5% pure ginger juice, 2% rice wine, 0.2% Monosodium glutamate, 0.3% ascorbic acid and 65% purified water. Osmotic dehydration at 7°C for 1.2h. Then take it out and put it in a heat pump dryer, the drying conditions are temperature 23°C, wind speed 2.2m / s, relative humidity 35%, and dry for 14h. After drying, the product is placed in a PE bag and stored in a -30°C refrigerator.

[0010] The method of the present invention is also applicable to the processing of half-dried fish fillets of fatty fish such as large (small) yellow croakers among high-value fish.

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PUM

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Abstract

A method for preparing the semi-dried fat-enriched fish with less loss of luster, taste and nutrients includes such steps as pre-treating, low-temp dewatering in osmotic liquid, and low-temp drying by heat pump.

Description

technical field [0001] The invention relates to a method for drying fatty fish, in particular to a method for processing half-dried fish fillets of horse mackerel, mackerel and sardine. Background technique [0002] In recent years, the status of aquatic resources has undergone great changes. Fish resources with high economic value have declined severely, while the production of pelagic fish has increased relatively. Research and development and utilization of fish resources with low economic value such as mackerel, mackerel, and sardines , horse mackerel, etc. are urgent problems to be solved in aquatic product processing. However, many of these pelagic fish are fatty fish such as mackerel, mackerel, horse mackerel, sardines, etc. These fish have high fat content, high unsaturated fatty acid content, and rich protein content. They are easily spoiled during processing and storage. The fishy smell is heavy and the meat fiber is thick, which makes it very difficult to sell ra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/03A23B4/033A23L1/325A23L17/00
CPCY02P60/85
Inventor 薛长湖石启龙李兆杰赵亚薛勇徐伟
Owner OCEAN UNIV OF CHINA
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