Method for preparing long-shelf-life flavor spiced fish by utilizing frozen fish

A shelf life and flavor technology, applied in the field of aquatic product processing technology and aquatic product sterilization technology, can solve the problems of unstable flavor components and product quality, and achieve improved antioxidant properties, unique health effects and pharmacological effects, and prolonged The effect of shelf life

Inactive Publication Date: 2012-03-28
ZHEJIANG YANZHOUFU FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cause unstable product quality, especially the instability of flavor components

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 The method of combined quality control of salted fish flavor and shelf life

[0028] The raw grass carp after descaling, dissection, and cleaning is thawed and cleaned, and marinated. The salting method is dry salting, with a salt content of 5%. After 48 hours of marinating, it is air-dried. The air-drying time during the air-drying process is 10 days. On the fifth day of air-drying, the flavor of dried fish was identified by solid-phase microextraction and GC-MS. On the fifth day, the flavor substances increased greatly, mainly due to the increase of volatile carbonyl compounds, which made the dried fish more intense and chewy. 48 kinds of flavor substances were detected by GC-MS, the main flavor substances were limonene, 2-methylbutyraldehyde, hexanal, trans-anethole, acetic acid and 1-bromoethylbenzene. Stew with this raw material: stew the whole dried fish afterwards, seasoning liquid formula: 1.5kg of dried fish, 1.5kg of water, 10g of Chinese prickl...

Embodiment 2

[0029] Embodiment 2 The method of combined quality control of bad fish flavor and shelf life

[0030] After descaling, dissection and cleaning, the raw grass carp is thawed and cleaned, and then pickled. The pickling method is dry pickling, with a salt content of 5%. After 48 hours of pickling, it is air-dried for 10 days. On the 10th day of air-drying, the flavor of dried fish was identified by solid-phase microextraction and GC-MS. On the 10th day, the flavor substances increased greatly, mainly due to the increase of volatile carbonyl compounds, which made the dried fish more intense and chewy. A total of 56 flavor substances were detected on the 10th day, among which aldehydes and ester flavor substances increased significantly, and the most obvious flavor substance was valeraldehyde. Distilling with this raw material: Dried fish, seasoning liquid formula: 1.5kg dried fish, 1kg water, 10g pepper, 50g green onion, ginger, 10g chicken essence, 200g fragrant stew, 9g tea pol...

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PUM

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Abstract

A method for preparing long-shelf-life spiced fish by utilizing frozen fish belongs to the technical field of aquatic product processing and comprises the following steps: scaling, killing and cleaning the frozen fish, then unfreezing the frozen fish, conducting the low salt pickling on the fish firstly, then air drying the fish into dried fish, then marinating, or graining, drying, packaging and sterilizing the dried fish, and finally processing the dried fish into the spiced fish. In the method, by the linkage of solid-phase microextraction and GC-MS (Gas Chromatography-Mass Spectrometer), the change of flavor content in the different pickling processes can be detected, and the more mature pickling conditions for the flavor can be found. Tea polyphenol and bayberry polyphenol have the functions of antioxidation and bacteriostasis, and also has the functions of special health protection and pharmacological action. Due to the adoption of the tea polyphenol and the bayberry polyphenol, the antioxidation is improved, the shelf life is prolonged by about 50 days.

Description

technical field [0001] The invention discloses a method for making long-shelf-life flavored salted fish by using frozen fish, which is mainly used for vacuum small-package aquatic food, specifically relates to a process for processing aquatic products and a process for sterilizing aquatic products, and belongs to the technical field of aquatic product processing. Background technique [0002] Grass carp is an important freshwater fish in my country and belongs to the four major family fishes. Grass carp meat is fat and tender, delicious, rich in protein, fat and mineral elements. But for a long time, the freshwater fish processing industry has been very weak, which has restricted the further development of the freshwater aquaculture industry and caused a waste of many freshwater fish resources. 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 processi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
Inventor 张慜万娟王拥军徐丰民
Owner ZHEJIANG YANZHOUFU FOOD
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