New technology for salting, air drying and maturing weever

A mature and perch technology, applied in meat/fish preservation, meat/fish preservation with acid, food preservation, etc., can solve the problems of low air-drying and ripening temperature, poor product flavor quality, simple production method of wind fish, etc., to speed up The effect of reducing moisture content, ensuring safety and high quality, and improving flavor quality

Active Publication Date: 2010-07-21
CHANGSHU YIHAO FOOD PACKAGING MATERIAL TECH +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003]Technical Problem The purpose of the present invention is to provide a method for pickling perch in view of the problems of simple tradit

Method used

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  • New technology for salting, air drying and maturing weever
  • New technology for salting, air drying and maturing weever
  • New technology for salting, air drying and maturing weever

Examples

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Embodiment

[0012] A new process of pickling and air-drying perch in the present invention, the process of pickling and ripening is as follows:

[0013] Fresh sea bass (gills and viscera removed) wash the remaining blood stains on the surface, drain the surface water, and apply 3.5-5.5% (W / W) evenly on the surface and inner cavity 鱼重 ) table salt, marinated for 45-50h at 0-8°C, (78±8)%RH. After pickling, under the conditions of humidity 65-85% RH and temperature 15-31°C, the temperature is gradually increased and air-dried for 80-108 hours to mature.

[0014] Sea bass air-drying maturation process: dehydration at low temperature for 28-38 hours under the conditions of wind speed 3-5 m / s, temperature 15-19 ℃, humidity 65-75% RH; then wind speed 2-4 m / s, temperature 20-25 ℃, humidity 75-80% RH conditions, medium temperature fermentation for 24-32 hours; then high-temperature ripening under the conditions of wind speed 1-3 m / s, temperature 26-31 ℃, humidity 75-85% RH conditions for 28-38 ho...

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Abstract

The invention relates to new technology for salting, air drying and maturing weever and belongs to the technical field of deep processing for aquatic products. The new technology for salting, air drying and maturing the weever comprises the following steps: washing blood on the surface of fresh weever and draining; applying 3.5 to 5.5 percent of salt on the surface of the weever uniformly and salting the weever for 45 to 55 hours under the conditions that the temperature is between 0 and 4 DEG and the RH is (83+/-8) percent; and raising the temperature gradually for air drying and maturing the weever for 3 to 5 days under the conditions that the humidity is 65 to 88 percent (RH), and the temperature is between 15 and 31 DEG to ensure that the water content of the air-dried and matured weever products is in a range of 53 to 60 percent, and the salt content is in a range of 2.5 to 3.3 percent. In the new technology for salting, air drying and maturing the weever, the corrosion initiated by the growth of microbes is suppressed by regulating and controlling the temperature and humidity of the air drying and maturing process, and hydrolysis and oxidation of proteins and fat in muscles are quickened and the flavor-forming speed is improved. Therefore, the product maintains the flavor quality characteristics of the traditional air-dried fishes, the limit of traditional seasonal production is broken through, and mass production of modern technology for the air-dried fish products is realized.

Description

1. Technical field: [0001] The invention relates to a sea bass pickling and air-drying maturation process, which belongs to the technical field of aquatic product processing, in particular to a processing method of traditional aquatic product air-drying products. A new process of pickling and fermenting mature air-dried perch. 2. Background technology: [0002] Fengyu, as a traditional air-dried aquatic product, is generally produced in winter by the folks. It takes a long winter to form the flavor and quality of Fengyu products. If the winter is warm, it may rot and deteriorate. At present, it has been industrialized. Since the autolysis period of fish and aquatic products is very short, it is extremely rotten and deteriorated at room temperature. Generally, the air-drying and maturation process at 15-18°C is used. However, the lower air-drying and maturation temperature inhibits the activity of endogenous protease and lipase in fish muscle, limits the decomposition and ox...

Claims

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Application Information

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IPC IPC(8): A23B4/023A23B4/033A23B4/12
CPCY02A40/90
Inventor 章建浩张会丽王佳媚
Owner CHANGSHU YIHAO FOOD PACKAGING MATERIAL TECH
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