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

A technology of brine fish and salted fish, which is applied in food preparation, application, food science, etc., can solve the problems of bacteriostasis and bactericidal effect constraints, and achieve the effects of expanding the bacteriostatic spectrum, shortening the sterilization time, and extending the shelf life

Active Publication Date: 2012-11-07
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, chitosan has only inhibitory effect but no killing effect on microorganisms such as E. coli, Shigella flexneri, Bacillus anthracis and Candida albicans.
Therefore, the antibacterial and bactericidal effects of chitosan are restricted by many factors.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1 The processing of low-salt recreational marinated grass carp

[0029] Divide commercially available dried grass carp (initial salt content is about 5%), the size of the fish pieces is about 2×4×1.5cm, first perform ultrasonic desalination: frequency 20-24KHz, power 400-800w, intermittent time 5s, ultrasonic time 5s, the whole time is 20-25min, the protection temperature is 40-50℃, then put the dried fish sample to be processed in the vacuum kettle, vacuumize after connecting, and carry out reverse pressure osmosis treatment, the working pressure is 0.09MPa, the water-material ratio It is 10:1. After desalting for 2 hours, place it in a hot air drying oven at 50°C for preliminary drying for 1.5 hours. ) for 2.5 hours. After the marinade, dry the dried fish in a hot air drying oven at 50°C for 1.5 hours, and finally marinate it in sauce for 1 hour (the sauce is marinade with 0.5% chitosan and 0.3% bayberry polyphenols, 1% sodium lactate, 1% vinegar). The pack...

Embodiment 2

[0031] Embodiment 2: the processing of low-salt leisure plum boy fish

[0032] Ultrasonic desalination is performed on the pre-rinsed plum boy fish: frequency 20-24KHz, power 400-800w, intermittent time 5s, ultrasonic time 5s, full time 20-25min, protection temperature 40-50℃, and then put it in a vacuum pump In the kettle, vacuumize after connecting, and carry out reverse pressure osmosis treatment, the working pressure is 0.09MPa, and the water-material ratio is 15:1. After desalting for 3 hours, place it in a hot air drying oven at 50°C for 1.5 hours of preliminary drying. After preliminary drying, put the dried fish in hot marinade (3% star anise, 2% rice wine, 2.5% sugar, 1% chicken essence) for 2.5 hours, and place the dried fish in a hot air drying oven at 50°C Dry in medium for 1.5 hours, and finally make sauce in seasoning sauce for 1 hour (seasoning sauce is marinade with 0.5% chitosan, 0.3% bayberry polyphenol, 1% sodium lactate, 1% vinegar) packaged in composite p...

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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 ofthe 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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 张慜万娟王拥军徐丰民
Owner JIANGNAN UNIV
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