Preparation process and sterilization method for instant flavor fish

A technology for flavored fish and grass carp, applied in food preparation, food science, preservation of meat/fish by radiation/electrical treatment, etc., can solve the problems of product texture damage, surface shrinkage, lack of chewiness, etc., and achieve increased chewiness , good texture, good chewing effect

Inactive Publication Date: 2012-09-19
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, grass carp consumption is mainly fresh food, and the processing rate is low, less than 10%.
Sterilization technology is usually traditional high-temperature and high-pressure sterilization technology, but high temperature (abov

Method used

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  • Preparation process and sterilization method for instant flavor fish
  • Preparation process and sterilization method for instant flavor fish
  • Preparation process and sterilization method for instant flavor fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Effects of Salt Concentration, Drying Temperature and Sterilization Methods on Sensory Quality of Products

[0033] 1.5-2kg fresh grass carp, remove scales, internal organs, fish head, fish tail and fish bone spurs, wash, drain, cut into fish pieces with a width of about 2cm, under the condition of 5℃, the salt concentration of 2%, 3%, 5% respectively Pickled by dry pickling, dried at 40°C, 50°C, and 60°C after pickling, seasoned the dried fish pieces, passed the sensory evaluation test, and optimized the formula as follows: vegetable oil 2% (w / w), horseradish 1%, 5% pickled pepper (w / w), appropriate amount of natural spices (including cinnamon, anise, cumin, grass fruit, licorice, and peppercorns), the product taste and flavor sensory quality is good. Seasoned fish nuggets were vacuum-packed, sterilized by irradiation at a dose of 3 kGy or sterilized under high temperature and high pressure at 121°C for 20 minutes, and compared the effects of pickling salt concentratio...

Embodiment 2

[0040] Effects of High Temperature and High Pressure Sterilization and Irradiation Sterilization on Product Color, Texture and Hydrolyzed Amino Acid Content

[0041] The fish pieces were processed by Example 1, marinated with 2% salt for 3 hours, dried at 50°C for 18-24 hours, seasoned, vacuum-packed, and the effects of high-temperature, high-pressure sterilization and radiation sterilization on product color, texture, and hydrolyzed amino acid content were compared. , so as to determine the effect of irradiation sterilization on maintaining the quality of ready-to-eat flavor fish.

[0042] Table 3 Differences in product color between the two sterilization methods

[0043]

[0044] The difference in color of the products obtained by the two sterilization methods is shown in Table 3. The L* value and Hunter whiteness of the irradiation sterilization products are higher than those of the high temperature and high pressure sterilization products, while the a* value and b* valu...

Embodiment 3

[0054] Changes in microbial indicators during product processing

[0055] The fish pieces were processed by Example 1, 2% salt dry-cured for 3 hours, dried at 50°C for 18-24 hours, seasoned, vacuum-packed, observed the changes in microbial indicators during product processing, and determined the effect of irradiation on the sterilization of ready-to-eat flavored fish. Effect.

[0056] Table 6 Changes in microbial indicators during product processing

[0057]

[0058] Table 6 shows that the total number of bacteria in fresh fish is higher. This is because the raw fish itself carries a large number of microorganisms, and the secondary pollution in the processing process leads to a higher initial bacterial count in fresh fish. During the pickling process, the salt osmotic pressure is high, which dehydrates the microorganisms, which is not conducive to the survival of bacteria, resulting in a decrease in the total number of bacteria and mold. Under hot air drying conditions, ...

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Abstract

The invention relates to a preparation process and a sterilization method for instant flavor fish. The preparation steps are as follows: removing scale, viscera, the head, the tail and fishbone from a 1.5 to 2kg fresh grass carp, and cleaning, draining and dividing the grass carp into fish blocks of about 2cm in width; salting the fish blocks with 2%(w/w) salt, 1%(w/w) white spirit and 1%(w/w) white vinegar at the temperature of 5 DEG C for 3h by using a low-temperature dry salting method; drying the fish blocks with hot air at the temperature of 50 DEG C for 18-24h; seasoning with 2%(w/w) plant oil, 1%(w/w) horseradish, 5%(w/w) pickled pepper and natural flavor (including cassia, star anise, fennel, amomum tsao-ko, radix glycyrrhizae and Chinese red pepper) in an appropriate amount; performing vacuum packing; and irradiating the fish blocks with a 1.11*106Bq cobalt source for sterilization, wherein the irradiation dose is 3kGy and the irradiation temperature is normal temperature. Compared with the traditional high-temperature and high-pressure sterilization, and the product irradiated for sterilization is reduced in color and increased in hardness and chewiness, the content of hydrolysis amino acid is basically the same, and the quantity of each microbe is less than 10cfu/g, this shows that the fish product irradiated for sterilization is better in sensory quality and physical and chemical quality, and more suitable for sterilization of the flavor fish.

Description

technical field [0001] The invention relates to the processing of aquatic food and the application of atomic energy technology, in particular to a preparation process and sterilization method of ready-to-eat flavored fish. Background technique [0002] Grass carp is one of the four major fish species in my country. It is distributed in major water systems and is very rich in resources. Its meat is tender and has high nutritional value, and it is deeply loved by consumers. However, the consumption of grass carp is mainly fresh food at present, and the processing rate is low, less than 10%. Freshwater fish has delicate muscle tissue, high enzyme activity, and a variety of microorganisms on its body surface. During storage, a series of biochemical changes will occur in the fish body, which may easily lead to a decrease in freshness, poor quality, or even spoilage. In recent years, the freshwater fish farming industry has developed rapidly. Due to restrictions on storage and sa...

Claims

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Application Information

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IPC IPC(8): A23B4/015A23L1/326A23L17/10
Inventor 李新熊光权程薇耿胜荣汪兰吴文锦廖涛鉏晓艳夏和舟
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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