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Method for improving integrated quality in shelf life of neutral fat fresh water fish leisure product

A technology for freshwater fish and shelf life, applied in food processing, heating and preserving meat/fish, drying and preserving meat/fish, etc., to achieve the effects of shortening desalination time, moderate desalination temperature, and reducing energy consumption

Inactive Publication Date: 2011-01-19
ZHEJIANG SHANSHUILANG FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Paraben esters are mainly used in the preservation of liquid and semi-solid foods, but the research and production of solid fish pellets is still blank

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: Grass carp (fat 2.8%) fish grain production

[0020] Put the raw material of grass carp feed into tap water at 15°C, add a small amount of running water, the ratio of raw material of fish feed to tap water is: 4:25, and carry out desalination for 12 hours. Then heat pump drying, heat pump temperature 31-36 ° C for 4.5 hours, 4 ° C for 6 hours, 31-36 ° C temperature remains unchanged, continue to dry for 2 hours, take out after drying, Aw is controlled below 0.90, moisture content is 40% -50% , cut the fish feed raw material into 8mm×8mm×8mm particles, evenly add compound preservatives methyl p-hydroxybenzoate and butyl p-hydroxybenzoate, methyl p-hydroxybenzoate and p-hydroxybenzoate to the prepared seasoning The ratio of butyl hydroxybenzoate is 1:1, the amount of compound preservative added is fish grains: mass ratio of compound preservatives 1000:0.2, and the fish grains are seasoned and preserved. Then pack 8-10 fish pellets in each bag, vacuum seal, ...

Embodiment 2

[0021] Embodiment 2: Herring (fat 1.2%) fish grain production

[0022] The raw material of herring feed was put into tap water at 15° C. for 12 hours for desalination, and the ratio of raw fish feed to tap water was 4:25. Then heat pump drying, the temperature is 32-37°C for 4 hours, 4°C for 5 hours, 32-37°C temperature remains unchanged, continue to dry for 1.5 hours, take out after drying, Aw is controlled below 0.90, moisture content is 40%-50%. Cut the raw fish feed into 8mm×8mm×8mm particles, and evenly add compound preservatives methyl p-hydroxybenzoate and butyl p-hydroxybenzoate, methyl p-hydroxybenzoate and p-hydroxybenzoate to the prepared seasoning The ratio of butyl benzoate is 1:1, the added amount of the compound preservative is fish grains: the mass ratio of compound preservatives is 1000:0.2, and the fish grains are seasoned and preserved. Pack 8-10 fish pellets per bag, vacuum seal, cook at 100°C for 2.5 hours, cool quickly, dry the water, balance the tempera...

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Abstract

The invention discloses a method for improving the comprehensive quality of the shelf life of leisure products of middle fat fresh water fish, which belongs to the field of the processing of aquatic products. A processing technology of fresh water fish leisure food, namely fish tidbit mainly comprises two steps: (1) fresh fish is dissected and washed, pickled, rinsed, dried, fermented, chopped and broken down, made into a fish raw material, and preserved in a cold storage warehouse; and (2) a fish tidbit raw material is desalted, dried, granulated, baked, seasoned, antiseptic and vacuum packaged, sterilized, and inspected, and enters an air conditioning room. The method ensures that the quality of a product keeps well by controlling the reduction of the desalination temperature and the prolonging of the desalination time in the desalination process; the method adopts a low temperature heat pump to dry, saves energy consumption, and uses a novel preservative; the method achieves the aim of controlling the total number of coliforms and colonies by compounding nipagin ester and butyl paraben and adopting a normal-pressure cooking sterilization method; at the same time, the method hassmall loss of nutrient contents, the overall sensory quality of the product keeps good characteristics, finally the aim of prolonging the shelf life of a fish tidbit product is achieved, and the shelf life reaches more than 12 months.

Description

technical field [0001] A method for improving the shelf-life comprehensive quality of middle-fat freshwater fish leisure products belongs to the field of aquatic product processing. Background technique [0002] Freshwater fish refers to fish that can live in fresh water with a salinity of three thousandths. Among the freshwater fish in our country, some species are widely distributed and can be seen almost everywhere. Such as grass carp, bream, triangular bream, and red-eyed trout, which use aquatic plants as the main food; freshwater fish is rich in animal protein, calcium, vitamin A, D, B1, and B2 nutrients. It is easily digested and absorbed by the human body, and the absorption rate is as high as 96%. The protein of freshwater fish is easy to digest and absorb, contains very little connective tissue (accounting for only 3%-5% of the total protein), and the muscle fiber structure of its muscle protein is short, has a large amount of soluble gel-forming substances, and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/20A23B4/03A23B4/005
CPCY02P60/85
Inventor 张慜陈卫平孙红男
Owner ZHEJIANG SHANSHUILANG FOOD
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