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Low-temperature air-drying fish and making method thereof

A low-temperature air-drying and variety technology, applied in the production of this product, in the field of low-temperature air-dried fish products, can solve problems such as unfavorable food safety, increased nitrite content, etc., and achieve no environmental pollution, long shelf life, and high resource utilization. Effect

Inactive Publication Date: 2012-02-08
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The defect of the prior art is: as the storage time prolongs, the nitrite content in the fish product increases, which is not conducive to food safety
At present, there is no report on the low-temperature air-dried fish product and its preparation method with the characteristics of low water activity, low sodium salt, and low nitrite

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Weigh 100kg of fresh raw fish, remove the head, eviscerate, and clean; under the condition of 5-26°C, add 2kg of salt to marinate for 8-9 hours, wash and drain; the ambient temperature is 15-30°C Next, choose a wind speed of 3-5 m / s for cold air drying, so that the water content of the fish reaches 40-65%; add 1 kg of sucrose, 0.2 kg of 1,2-propanediol, 1 kg of glycerol, and 0.2 kg of ascorbic acid to the air-dried fish , 0.2kg of citric acid, 0.2kg of vinegar, and 0.2kg of lactic acid, after seasoning, put them into the tank, exhaust and seal; put the sealed canned fish at 105-115°C for 20 minutes, cool it under back pressure, and put it into the warehouse Stored to obtain low-temperature air-dried fish products.

Embodiment 2

[0028] Weigh 100kg of fresh raw fish, remove the head, eviscerate, and clean; under the condition of 5-26°C, add 2kg of salt to marinate for 8-9 hours, wash and drain; the ambient temperature is 15-30°C Next, choose a wind speed of 3-5 m / s for cold air drying, so that the water content of the fish reaches 40-65%; add 1 kg of sucrose, 1.6 kg of 1,2-propanediol, 1 kg of glycerol, and 0.2 kg of ascorbic acid to the air-dried fish , 0.2kg of citric acid, 0.2kg of vinegar, and 0.2kg of lactic acid, after seasoning, put them into the tank, exhaust and seal; put the sealed canned fish at 105-115°C for 20 minutes, cool it under back pressure, and put it into the warehouse Stored to obtain low-temperature air-dried fish products.

Embodiment 3

[0030] Weigh 100kg of fresh raw fish, remove the head, eviscerate, and clean; under the condition of 5-26°C, add 2kg of salt to marinate for 8-9 hours, wash and drain; the ambient temperature is 15-30°C Next, choose a wind speed of 3-5 m / s for cold air drying, so that the water content of the fish reaches 40-65%; add 1 kg of sucrose, 0.9 kg of 1,2-propanediol, 1 kg of glycerol, and 0.2 kg of ascorbic acid to the air-dried fish , 0.2kg of citric acid, 0.2kg of vinegar, and 0.2kg of lactic acid, after seasoning, put them into the tank, exhaust and seal; put the sealed canned fish at 105-115°C for 20 minutes, cool it under back pressure, and put it into the warehouse Stored to obtain low-temperature air-dried fish products.

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Abstract

The invention discloses low-temperature air-drying fish comprising the following raw materials in parts by weight: 100 parts of fresh fishes, 2 parts of table salt, 1 part of cane sugar, 0.2-1.6 parts of 1,2-propanediol, 1.0-1.8 parts of glycerol, 0.2-1.2 parts of ascorbic acid, 0.2-1.6 parts of citric acid, 0.2-1.2 parts of table vinegar and 0.2-1.2 parts of lactic acid. The invention also discloses a making method of the low-temperature air-drying fish. The low-temperature air-drying fish has the characteristics of low water activity, low sodium salt and low nitrite; the problem that the low-temperature air-drying fish is easy to go bad and poor in safety is solved; the product has longer shelf life, no environment pollution is caused in the whole production process, the utilization ratio of resources is high, and the equipment investment is small.

Description

technical field [0001] The invention belongs to the technical field of freshwater fish processing, and in particular relates to a low-water activity, low-sodium salt, and low-nitrite low-temperature air-dried fish product, and also relates to a production method of the product. Background technique [0002] my country is a country with rich fishery resources. There are many varieties of fish pickled products and canned products with different tastes. However, with the improvement of people's awareness of food nutrition and health care, the potential disadvantages of these high-salt and high-nitrite products caused concern among consumers. The Chinese patent application number 200510018347.X discloses a production method of low-salt air-dried fish. The production method is to marinate the marinade for 3-5 hours at a temperature of 10-15°C, press and ferment for 48 hours, wash , Drain; dry in a cold air dryer with an ambient temperature of 10-20°C and a wind speed of more than...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 熊汉国王力熊舟翼谭军谢定源蔡杰王二蕾
Owner HUAZHONG AGRI UNIV
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