Method for accelerating fish curing and flavor ripeness
A mature and flavorful technology, applied in the field of accelerated fish pickling and flavor ripening, can solve the problems of increased toughness of tissue structure, denaturation of fish meat protein, and reduced edibility, etc., to achieve improved edibility and gelatinity, improved utilization rate, and quality Improved effect
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[0029] Example 1
[0030] Take fresh fish as raw materials, remove the head, guts, and scales, rinse with clean water, and cut into fish pieces. Place the fish pieces in the marinating liquid. The mass ratio of fish pieces: marinating liquid is 1:4, and the marinating temperature is 15 Below ℃, then marinate for 2 hours under vacuum conditions, vacuum degree ≥0.085MPa, take out after marinating, and drain. Prepare 0.4% flavourzyme flavor enzyme solution according to the mass ratio, and then soak the marinated fish pieces in the enzyme solution. The mass ratio of the marinated fish pieces to the enzyme solution is 1:2, and the soaking time is 4 hours; vacuum -Drying with hot air, vacuum drying at 45℃ for 3 hours, vacuum degree 0.095MPa, then hot air drying, drying at 50℃ for 10 hours; the dried fish pieces are treated with intermittent microwave, microwave temperature 60 ℃, time 60s, then take out the fish pieces, after cooling, repeat the above operation, a total of 3 times; aft...
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[0037] Example 2
[0038] Take fresh fish as raw materials, remove the head, guts, and scales, rinse with water, and cut into fish pieces. Place the fish pieces in the marinating liquid. The mass ratio of fish pieces: marinating liquid is 1:5, and the marinating temperature is 15 Below ℃, then marinate in vacuum for 3 hours, vacuum degree ≥0.085MPa, take out after marinating, and drain. Prepare 0.2% flavourzyme flavor enzyme solution according to the mass ratio, and then soak the marinated fish pieces in the enzyme solution. The mass ratio of the marinated fish pieces to the enzyme solution is 1:2.5 for 3 hours; vacuum- Combination of hot air drying, temperature 45℃, vacuum drying for 4 hours, vacuum degree of 0.08MPa, then hot air drying, drying at 55℃ for 8 hours; the dried fish pieces are treated with intermittent microwave at 90℃, Time 20s, then take out the fish pieces, repeat the above operation after cooling, a total of 3 times; after cooling the fish pieces, vacuum packa...
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[0040] Example 3
[0041] Use fresh fish as raw materials, remove the head, guts, and scales, rinse with clean water, and cut into fish pieces. Place the fish pieces in the marinating liquid. The mass ratio of fish pieces: marinating liquid is 1:6, and the marinating temperature is 15 Below ℃, then marinate for 4 hours under vacuum conditions, vacuum degree ≥0.085MPa, take out after marinating, and drain. Prepare 0.5% flavourzyme flavor enzyme solution according to the mass ratio, and then soak the marinated fish pieces in the enzyme solution. The mass ratio of the marinated fish pieces to the enzyme solution is 1:3 for 2 hours; vacuum- Combination of hot air drying, temperature 45℃, vacuum drying for 5 hours, vacuum degree of 0.06MPa, then hot air drying, drying at 65℃ for 6 hours; the dried fish pieces are treated with batch microwave at 75℃, After 40s, the fish pieces are taken out, and the above operations are repeated after cooling, a total of 3 times; the fish pieces are c...
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