Preparation process and sterilization method for instant flavor fish

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...

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 (above 115°C) has adverse effects on food flavor, texture and nutrition. The texture of the product is destroyed, has no chewiness, and has a cooking taste. The surface shrinks and the appearance is poor, which greatly affects the value of the product

Images