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Processing method for fumigating ready-to-eat tilapia mossambica

A processing method and tilapia technology are applied in the processing field of smoked ready-to-eat tilapia, which can solve problems such as inconvenient continuous production and difficult control of brine concentration, shorten the time of pickling and smoking, reduce labor consumption, and operate simple effect

Inactive Publication Date: 2012-07-18
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method adopts the mixed dipping method of smoked liquid and brine in the processing process, and the brine concentration of dipped fish meat is not easy to control, and it is not convenient for continuous production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: the processing method of smoked ready-to-eat tilapia, comprising:

[0027] 1) Pre-treatment: after grading fresh tilapias, they are dissected, bloodletted, sliced ​​to collect meat, peeled, shaped, and the residual fish bones in the front section are removed to obtain pure meat fish blocks without fish bones;

[0028] 2) Rinse: Rinse the obtained fish pieces in running water at 5-15°C for 20-40 minutes to remove blood and dirt on the surface of the fish fillets, and drain the water after rinsing;

[0029] 3) adding salt, 2%-4% white granulated sugar, 0.1%-0.5% monosodium glutamate, 1-3% cooking wine, 1%- 5% ginger, 0.5%-1.5% smoked liquid, fully mixed;

[0030] 4) Pickling and smoking under pulsating pressure: Pour the material obtained in step 3) into a rotatable airtight container, control the rotating speed of the airtight container to be 3-10r / min, and the temperature in the airtight container to be 4-15°C. The material is tumbled and marinated for 0...

Embodiment 2

[0035]Embodiment 2: the preparation method of leaching spice oil

[0036] Take 50-150g of spices, crush them, add them to 1000ml of vegetable oil at a temperature of 120°C-150°C, and boil for 10-20min, so that the vegetable oil can fully extract the effective aroma components in the spices. Spice powder is fully leached in oil and then cooled, then filtered with non-woven fabric or 200-mesh gauze to remove the residue of spice powder, and the extracted spice oil can be prepared.

Embodiment 3

[0037] Embodiment 3: the processing method of instant liquid smoked tilapia fillet

[0038] After the fresh tilapia has been dissected, flesh-picked, skinned, shaped, and the front part of the fishbone is cut off, it is washed in running water at a temperature of 10°C for 20 minutes to remove surface stains and reduce the fishy smell; then remove and drain; take 100kg and drain Add 1.5kg of salt, 2kg of white sugar, 0.2kg of monosodium glutamate, 2kg of cooking wine, 5kg of crushed ginger and 1kg of smoked liquid to dry fish pieces, and pour them into a rotatable airtight container (the temperature in the container is 12°C), adjust The maximum vacuum degree is 0.06Mpa, the pulsation period is 20min (vacuum / normal pressure: 10min / 10min), the rotation speed is 5r / min, and then marinated for 1h; 45% of the weight before drying. Cool the dried smoked fish to normal temperature, add 0.04kg of extracting spice oil per 1kg of dried smoked fish, put it into an aluminum foil packaging...

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PUM

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Abstract

The invention discloses a processing method for fumigating ready-to-eat tilapia mossambica, comprising the following steps: killing live tilapia mossambica; sequentially cutting and extracting meat; removing skins; picking out tilapia mossambica bones; chopping and reshaping; washing; fumigating and pickling by fluctuation pressure; drying to dehydrate; immersing by oil; vacuum packaging; and then curing and sterilizing to obtain the ready-to-eat tilapia mossambica. The processing method for fumigating the ready-to-eat tilapia mossambica has the advantages that condiments and a smoke solutionare mixed and added to the tilapia mossambica meat, then the pickling and the fumigating are synchronously completed in a rotating sealing container by using a fluctuation pressure technology, the flavor of the ready-to-eat tilapia mossambica is improved due to added condiment oil, the curing and sterilizing steps are simultaneously carried out; the production process is simple, short in cycle, convenient to product automatically and easy to control; the ready-to-eat tilapia mossambica is ready-to-eat as soon as a bag is opened, is free of tilapia mossambica bones and has unique flavor.

Description

technical field [0001] The invention relates to a processing method of aquatic products, in particular to a processing method of smoked ready-to-eat tilapia. Background technique [0002] Tilapia is an excellent breed recommended by the Food and Agriculture Organization of the United Nations to the world, and has developed into one of the most important breeds in my country. Tilapia has the characteristics of tender meat, less bone spurs, high elasticity and delicious taste. Rich in 8 essential amino acids needed by the human body. In recent years, my country's tilapia aquaculture industry has developed rapidly, but the processing of tilapia is relatively backward, and the development is not balanced enough. The products are relatively simple; the primary processing products account for the vast majority, and the deep processing products are few, and the processed products are mainly exported, which are easily affected by the international market environment. Facing the d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/044
Inventor 刘小玲盛金凤姜元欣何虹
Owner GUANGXI UNIV
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