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Method for removing earthy taste of fresh water fish

A freshwater fish, earthy smell technology, applied in application, food preparation, food science and other directions, can solve the problems of long production cycle, poor quality and high salinity of processed products

Inactive Publication Date: 2011-11-02
FUJIAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Domestic traditional freshwater fish processing is generally processed under natural conditions through processes such as pickling, fermentation, and air-drying. Not only the production cycle is long, but high salt (salt content > 9%) is used at room temperature to prevent microbial contamination from deteriorating. Pickling, while using the traditional high-temperature salt water soaking method to remove the fishy smell, the salt content of processed products is of poor quality, and the market sales are not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Pretreatment

[0022] Take 100 kilograms of fresh grass carp, slaughter, remove scales and viscera, wash with sterile water first, then wash with 50PPM chlorine dioxide water, and drain for use.

[0023] 2. Prepare spices

[0024] Weigh 25 grams of dried scallions, perilla, pepper, star anise, cinnamon, ginger, and lotus leaves, and soak them in 5000 ml of sterile water for 3 hours to prepare a mixed spice soaking solution.

[0025] 3. Soak to remove fishy

[0026] The spare grass carp pretreated in step 1 is soaked in the compound spice mixed soaking liquid, soaked for 10 minutes, turned once, soaked for 40 minutes, drained, and then enters the processing procedure.

[0027] Using a spectrophotometer, the content of trimethylamine (×10-5%) treated by the above steps is as low as 2.0986. The content of trimethylamine (×10-5%) of the grass carp that was only processed in step 1 was 5.486.

Embodiment 2

[0029] 1. Pretreatment

[0030] Take 100 kilograms of fresh carp, slaughter, remove scales and viscera, wash with sterile water and then with 50PPM chlorine dioxide water, drain and set aside.

[0031] 2. Prepare spices

[0032] Weigh 25g of long pipe, 50g of perilla, 35g of Chinese pepper, 25g of star anise, 50g of cinnamon, 35g of ginger and 35g of dried lotus leaf, soak in 5000ml of sterile water for 2.5 hours. It is formulated into a composite spice mixed soaking liquid.

[0033] 3. Soak to remove fishy

[0034] The spare carp pretreated in step 1 is soaked in the compound spice mixed soaking liquid, turned once every 10 minutes soaked, soaked for 30 minutes, drained, and then enters the processing procedure.

[0035] Using a spectrophotometer, the content of trimethylamine (×10-5%) treated by the above steps is as low as 2.2906. The content of trimethylamine (×10-5%) of the grass carp only processed in step 1 is 5.386.

Embodiment 3

[0037] 1. Pretreatment

[0038] Take 100 kilograms of fresh silver carp, slaughter, remove scales and viscera, wash with sterile water and then with 50PPM chlorine dioxide water, and drain for use.

[0039] 2. Prepare spices

[0040] Weigh 60 grams of long pipe, 25 grams of perilla, 60 grams of Chinese pepper, 25 grams of star anise, 50 grams of cinnamon, 35 grams of ginger and 60 grams of dried lotus leaves, and soak them in 5000 ml of sterile water for 2 hours. It is formulated into a composite spice mixed soaking liquid.

[0041] 3. Soak to remove fishy

[0042] The spare carp pretreated in step 1 is soaked in the compound spice mixed soaking liquid, soaked for 10 minutes, turned once, soaked for 20 minutes, drained, and then enters the processing procedure.

[0043] Using a spectrophotometer, the content of trimethylamine (×10-5%) treated by the above steps was as low as 2.8906. The content of trimethylamine (×10-5%) of the grass carp that was only processed in step 1 was 5.083.

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PUM

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Abstract

The invention relates to the technical field of processing of aquatic products, and particularly relates to a method for removing earthy taste of fresh water fish. The method is characterized by comprising the following steps: (1) taking fresh and live fresh water fish, killing the fish, washing with sterilized water, washing with chlorine dioxide water solution, and draining; (2) respectively weighing dried Long Pepper, purple common perilla, pepper, aniseed, cassia bark, ginger and lotus leaf, soaking in sterilized water for 2-3 hours to prepare a composite spice mixed soak solution; and (3) soaking the fish pretreated in the step (1) in the composite spice mixed soak solution, draining, and entering the processing procedure. The natural spices not only can remove the earthy taste of fresh water fish, but also have the antioxygen and bacteriostatic effects. The product prepared from the treated fresh water fish does not have the earthy taste; and the method enhances the technological content and level of deep processing of fresh water fish, and can increase the added value of fresh water fish.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a method for removing the earthy smell of freshwater fish. Background technique [0002] my country's freshwater fish production ranks first in the world, and its resources are very rich. For a long time, freshwater fish, which has accounted for more than 42% of my country's total fishery output, is mainly sold in the form of fresh sales, that is, "first fresh, second frozen, third processed", 70% of fresh sales, 20% of frozen, and only 5% of total production. [0003] In foreign countries, the production of freshwater fish is small, and the processed products are mainly frozen fish fillets and frozen surimi. Japan is a big producer and consumer of surimi, and its processing technology and product quality rank among the top in the world. Domestic freshwater fish processing technology and product research and development have achieved gratifying results in rec...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/015A23L1/221A23L1/29A23L17/00A23L5/20A23L27/10A23L33/00
Inventor 陈由强张文森陈炳炎叶冰莹何文锦林荣华代容春
Owner FUJIAN NORMAL UNIV
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