Method for preparing low-salt leisure marinated fish from salted fish

Abstract

The invention relates to a method for preparing low-salt leisure marinated fish from salted fish, mainly relates to an aquatic product processing technique and an aquatic product sterilization process, and belongs to the technical fields of aquatic product processing. The method mainly comprises the following steps of: cutting market dried fish or rinsed fish; performing composite desalination (ultrasonic wave and vacuum permeation) on the cut market dried fish or rinsed fish; and preliminarily drying, marinating, drying, saucing, packaging and sterilizing the fish to prepare the low-salt leisure marinated fish, wherein the step of saucing the fish is to add chitosan, red bayberry polyphenol and sodium lactate composite preservative liquid into the fish. The method for preparing the low-salt leisure marinated fish from the salted fish has the advantages that: (1) the traditional food processed by the salted fish is high in salt content and is bad for health; and due to the adoption of the composite desalination technique, the desalination degree can be increased, salt can be removed more effectively, nutritional ingredients are controlled not to be separated out to the maximum extent, and the texture of the fish is maintained better; and (2) due to the combination of natural preservatives, namely the chitosan, the red bayberry polyphenol and the sodium lactate, an antibacterial spectrum is expanded, the time of thermal sterilization is shortened, the texture of the fish is improved and the using amount of salt is reduced.

Description

technical field

[0001] The invention discloses a method for preparing low-salt recreational salted fish by using pickled fish, mainly relates to aquatic product processing technology and aquatic product sterilization technology, and belongs to the technical field of aquatic product processing. Background technique

[0002] Grass carp is one of the important freshwater fishes in my country and the first of the four major family carps. Grass carp meat is sweet, warm, and non-toxic. It has the effect of warming the stomach and harmonizing the stomach. The meat is tender, delicious, and rich in protein, fat, and mineral elements. But for a long time, the processing of freshwater fish is very weak, which restricts the development of freshwater aquaculture industry. With the introduction and breeding of high-quality freshwater fish, the output of freshwater fish will be further expanded. Therefore it is very important to carry out deep processing to it, make full use of freshwat...