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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

Inactive Publication Date: 2010-08-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] (1) The denaturation of fish meat protein is very easy to occur in salt pickling, and trehalose is used to solve the problems of poor taste caused by protein denaturation, increased toughness of fish tissue structure, and reduced edibility

Method used

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  • Method for accelerating fish curing and flavor ripeness
  • Method for accelerating fish curing and flavor ripeness
  • Method for accelerating fish curing and flavor ripeness

Examples

Experimental program
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Effect test

Embodiment 1

[0030] Use fresh fish as raw material, remove the head, viscera, scales, rinse with water, cut into fish pieces, put the fish pieces in the pickling solution, the mass ratio of fish pieces: pickling solution is 1:4, and the pickling temperature is 15 Below ℃, then marinated under vacuum conditions for 2 hours, vacuum degree ≥ 0.085MPa, take out after marinating, and drain. Prepare 0.4% flavorzyme flavor enzyme solution according to the mass ratio, then place the pickled fish pieces in the enzyme solution for soaking, the mass ratio of the pickled fish pieces to the enzyme solution is 1:2, and the soaking time is 4 hours; - Combined drying with hot air, first vacuum-dry at 45°C for 3 hours, vacuum degree 0.095MPa, then dry with hot air, and dry at 50°C for 10 hours; the dried fish pieces are treated with intermittent microwave at a microwave temperature of 60 ℃, time 60s, then take out the fish pieces, repeat the above operation after cooling down, a total of 3 times; vacuum pa...

Embodiment 2

[0038]Use fresh fish as raw material, remove the head, viscera, scale, rinse with water, cut into fish pieces, put the fish pieces in the pickling solution, the mass ratio of fish pieces: pickling solution is 1:5, and the pickling temperature is 15 Below ℃, then marinated under vacuum conditions for 3 hours, vacuum degree ≥ 0.085MPa, take out after marinating, and drain. Prepare 0.2% flavorzyme flavor enzyme solution according to the mass ratio, then place the pickled fish pieces in the enzyme solution to soak, the mass ratio of the pickled fish pieces to the enzyme solution is 1: 2.5, and the time is 3 hours; vacuum- Combined hot air drying, temperature 45°C, first vacuum drying for 4 hours, vacuum degree 0.08MPa, then hot air drying, drying at 55°C for 8 hours; the dried fish pieces were treated with intermittent microwave, microwave temperature 90°C, The time is 20s, then take out the fish pieces, repeat the above operation after cooling, and process 3 times in total; vacuu...

Embodiment 3

[0041] Use fresh fish as raw material, remove the head, viscera and scales, rinse with water, cut into fish pieces, put the fish pieces in the pickling solution, the mass ratio of fish pieces: pickling solution is 1:6, and the pickling temperature is 15 Below ℃, then pickled under vacuum conditions for 4 hours, vacuum degree ≥ 0.085MPa, take out after pickling, and drain. Prepare 0.5% flavorzyme flavor enzyme solution according to the mass ratio, and then soak the pickled fish pieces in the enzyme solution, the mass ratio of the pickled fish pieces to the enzyme solution is 1:3, and the time is 2 hours; vacuum- Combined drying with hot air, temperature 45°C, first vacuum drying for 5 hours, vacuum degree 0.06MPa, then drying with hot air, drying at 65°C for 6 hours; the dried fish pieces were treated with intermittent microwave, microwave temperature 75°C, The time is 40s, then take out the fish pieces, repeat the above operation after cooling, and process 3 times in total; va...

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Abstract

The invention discloses a method for accelerating fish curing and flavor ripeness and belongs to the technical field of application of combination of physical and biological processing technologies in food processing. The raw material of the method adopts fresh fish or frozen fish, the raw material of fish is made into cured fish by the steps of pre-processing, curing, biological ripeness, drying, physical ripeness, vacuum packaging and storage, the fish curing is accelerated by adopting the combination of adding trehalose and vacuum curing, the ripeness is accelerated by adopting the combination of flavor enzyme and microwave irradiation, and the physical and biological processing technologies are combined to be applied to the food processing. After the curing, flavor combination in the cured fish product after accelerated ripeness is doubled, and simultaneously, carbonyl compound and aroma compound esters which play important roles in cured fish flavor are generated, thus improving the sensory evaluation of the cured fish product obviously, such as sausage flavor, chewy property, taste and the like.

Description

technical field [0001] The invention relates to a method for accelerating fish pickling and flavor ripening, and belongs to the technical field of combining physical and biological processing technologies in food processing. Background technique [0002] Fish is one of the important sources of protein in human food. Fish contains protein, calcium, phosphorus and vitamins A, D, and B 1 , B 2 Such substances are higher than pork, chicken and other animal meats, and are easily digested and absorbed by the human body, with an absorption rate as high as 96%. Because fish meat has thinner muscle fibers and soft structure, it is more suitable for patients, middle-aged, elderly people and children. Fish also contains functional components such as eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and phospholipids. These biologically active substances can promote the growth and development of brain cells and improve memory. In addition, it can also reduce the content of chol...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 夏文水章银良姜启兴
Owner JIANGNAN UNIV
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