Flexible sterilization method for promoting storage of flavor of fish tablet sauce
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A technology of fish paste and flavor, which is applied in the direction of heating and preserving meat/fish, etc., can solve the problem of loss of characteristic flavor, achieve rich aroma and taste, simple production process, and protect the stomach
Active Publication Date: 2014-03-26
JIANGNAN UNIV
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Problems solved by technology
When heat sterilization exceeds 90°C, the characteristic flavor of the product will be lost to a certain extent
Method used
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Examples
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Embodiment 1
[0049] Example 1: Flexible sterilization of original flavor fish paste
[0050] 1. Desalination of fish dices: thaw the frozen leftover fish pieces in the air, desalinate them in running tap water for 15 hours, the fish meat tissue becomes soft, then peel off the fish bones and fish bones, and cut the remaining fish minced meat and fish skin into regular pieces For small fish dices about 6 mm×6 mm×6 mm in size, add appropriate amount of perilla juice to remove the fishy smell, then add a little flour and stir well, so that the small fish dices are covered with a little flour. After the soybean oil is boiled, put the flour-coated small fish dices into the pan and deep-fry for 30 seconds, then quickly remove the fish dices, and put them in a clean place to dry the oil.
[0051] 2. Boil soybeans: Soak small soybeans in water at room temperature for 12 hours, then steam the soaked soybeans, do not add too much water, just submerge the soybeans until the water is about to boil dry,...
Embodiment 2
[0060] Example 2: Flexible sterilization of spicy fish flavor sauce
[0061] Steps 1, 2, and 3 are the same as in Example 1; then, make spicy paste, and weigh the raw materials according to the mass ratio of soybean oil: dried chili powder: pepper powder: white sesame = 100:10:1:1 for later use. Mix dried chili powder, pepper powder and white sesame evenly, and put it in a heat-resistant open container, then add soybean oil that has boiled and smoked, then stopped the fire and cooled naturally for 1 minute, while stirring constantly to prevent the chili from burning , and then quickly add a little water and keep stirring until the chili paste no longer has heat coming out.
[0062] The specific implementation method of the following steps is as in Example 1, wherein the proportion of parts by mass weighed in step 5 is: soybean oil 16.19, Pixian watercress 12.15, fish diced 14.17, soft soybean 20.24, Agaricus bisporus diced 8.10, green onion 4.05, ginger 1.21, Garlic 2.02, spi...
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Abstract
The invention relates to a flexible sterilization method for promoting the storage of flavor of fish tablet sauce, which belongs to the field of the processing and the storage of sauce food and fish by-products. According to the flexible sterilization method for promoting the storage of the flavor of the fish tablet sauce, flexible sterilization is carried out to fish tablet sauce for 10min at 90DEG C; nano-silver and nano-zinc oxide are added as a preservative when fish tablet sauce is prepared; the grain size of the nano-silver is 80nm to 100nm, and the addition of the nano-silver is 0.10mg / kg sauce to 0.13 mg / kg sauce; the grain size of the nano-zinc oxide is 55nm to 80nm, and the addition of the nano-zinc oxide is 0.10mg / kg sauce to 0.15 mg / kg sauce; and due to the prescription of the sauce, the water activity aw is controlled to be 0.8 to 0.9, the pH value is controlled to be 4.0 to 4.1, and the shelf life of the finished product reaches 12 months. The flexible sterilization method for promoting the storage of the flavor of the tablet sauce fully applies the hurdle effect, so that a longer shelf life can be realized at the low-sterilization intensity under 90DEG C for 10min. The invention not only fully utilizes fish offal mince to prepare the fish tablet sauce with mushroom flavor, rich sauce flavor, high nutritional value and unique flavor, but also provides a method for safely storing the sauce under the condition of short-time sauceurization.
Description
technical field [0001] The invention discloses a flexible sterilization method for promoting flavor preservation of fish paste, which belongs to the fields of processing and storage of sauce food and processing and storage of fish by-products. Background technique [0002] The meat of freshwater fish is tender, delicious, and rich in unsaturated fatty acids. It is a good food for cardiovascular patients. During the processing of freshwater fish leisure products, a large amount of meat scraps will be produced. Using the leftovers to make fish flavor sauce not only promotes the comprehensive utilization of resources, but also makes the sauce obtain the unique fragrance and taste of fish, and has higher nutritional value. [0003] Agaricus bisporus belongs to the mushroom genus of Agaricaceae. It is not only a delicious and nutritious mushroom vegetable, but also has health care effects. The protein content of Agaricus bisporus is 35% to 38%, contains 6 kinds of amino acids n...
Claims
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Application Information
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