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Secondary liquid heat fuming preparation method for fresh water fish

A technology for freshwater fish and canned food, which is applied to the field of preparation of secondary liquid hot smoking of freshwater fish canned food, can solve the problems of soft and rotten meat, occurrence of fat floating layer, falling blocks, etc., and achieves the effect of uniform fish block and elastic and tight meat.

Inactive Publication Date: 2008-12-03
林明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The liquid smoked cans currently on the market are only smoked once, and then put into cans and sealed for sale. The smoked fish produced in this way will have problems such as poor smoked taste, soft and rotten meat, fragmentation, loss of pieces, and fat floating layer.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method for secondary liquid hot smoking of canned freshwater fish, the steps of which are:

[0021] (1) Dry the fish fillets that have been deodorized by lactic acid fermentation

[0022] ① Mix the freeze-dried lactic acid bacteria powder and water according to the weight percentage to form a freeze-dried lactic acid bacteria liquid with a concentration of 3% for use; mix the thermophilic Lactobacillus powder and water according to the weight percentage to prepare a 3% concentration of the thermophilic Lactobacillus Bacteria solution for use; ②Choose freshwater fish with a weight greater than 550 grams and store them for 12 hours; cut the freshwater fish, bleed and remove the head, use a scale to select the headless fish with a weight greater than 350 grams, and remove the fish bones to make The fish fillets are ready for use; ③First, spray the 3% freeze-dried lactic acid bacteria solution evenly on the skin and meat sides of the fish fillets, then stack t...

Embodiment 2

[0034] A preparation method for secondary liquid hot smoking of canned freshwater fish, the steps of which are:

[0035] (1) Dry the fish fillets that have been deodorized by lactic acid fermentation

[0036] ① Mix the freeze-dried lactic acid bacteria powder and water according to the weight percentage to form a freeze-dried lactic acid bacteria liquid with a concentration of 5% for use; mix the thermophilic Lactobacillus powder and water according to the weight percentage to prepare a 5% concentration of the thermophilic Lactobacillus Bacteria solution for use; ②Choose freshwater fish with a weight greater than 2000 grams and store them for 14 hours; cut the freshwater fish, bleed and remove the head, use a scale to select the headless fish with a weight greater than 1273 grams, and remove the fish bones to make The fish fillets are ready for use; ③Spray evenly the 5% freeze-dried lactic acid bacteria solution on the skin and meat sides of the fish fillets, then layer the fi...

Embodiment 3

[0048] A preparation method for secondary liquid hot smoking of canned freshwater fish, the steps of which are:

[0049] (1) Dry the fish fillets that have been deodorized by lactic acid fermentation

[0050] ① Mix the freeze-dried lactic acid bacteria powder and water according to the weight percentage to form a freeze-dried lactic acid bacteria liquid with a concentration of 4% for use; mix the thermophilic Lactobacillus powder and water according to the weight percentage to prepare a 4% concentration of the thermophilic Lactobacillus Bacteria solution for use; ②Choose freshwater fish with a weight greater than 1000 grams and store them for 13 hours; cut the freshwater fish, bleed and remove the head, use a scale to select the headless fish with a weight greater than 636 grams, and remove the fish bones to make The fish fillets are ready for use; ③First, spray the 4% freeze-dried lactic acid bacteria solution evenly on the skin and meat sides of the fish fillets, and then la...

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PUM

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Abstract

The invention relates to a method for preparing freshwater fish cans through two-time liquid hot smoking. The method comprises the following steps that: (1) drying treatment is carried out to fish fillets which are fermented with lactic acid and have fishy smell removed; (2) vacuum concentration is carried out to flavor agent prepared from freshwater fish leftovers; (3) dried fish fillets are canned, and the flavor agent is injected into a can; (4) liquid smoking flavor is injected into the can to carry out primary hot smoking; (5) the can after primary hot smoking is put into a full-automatic spraying type high-temperature pressure cooker to accept secondary hot smoking; (6) the can after secondary hot smoking is cooled to normal temperature. The can prepared through method is elastic and compact in fish quality and uniform in fish fillets, and has no broken fish fillet or fat layer.

Description

technical field [0001] The invention relates to a processing method of aquatic products, in particular to a preparation method of secondary liquid hot smoking of canned freshwater fish. Background technique [0002] my country is rich in freshwater fish resources, but due to the great constraints on transportation of fresh and live aquatic products, and the sales market radius is small, it is mainly sold regionally. Therefore, it is easy to cause more production and lower prices, and the benefits are very low. However, the demand for freshwater fish series products in the northern domestic market is increasing day by day, and there is a huge room for market expansion. Especially urban residents in the north are already familiar with smoked aquatic products and are very popular. If it can be made into deep-processed products, it can directly enter hotels and supermarkets in large quantities, and become a delicacy on the consumer's table and an accompaniment to three meals a...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/015A23B4/12A23B4/03A23L1/221A23B4/044A23B4/005A23B4/00A23L17/10A23L5/20A23L27/10
Inventor 林明
Owner 林明
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