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Processing technology for cold and hot smoking of sturgeon meat

A processing technology and sturgeon meat technology, which is applied in the field of food processing, can solve the problems of not fully utilizing the sterilization function, increase the sterilization process, etc., and achieve the effects of rich and lasting aroma, attractive color and short production cycle.

Active Publication Date: 2013-11-27
HANGZHOU QIANDAOHU XUNLONG SCI TECH
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

This process needs to increase the sterilization process after smoking, and does not make full use of the sterilization function of the smoking process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0025] The technical solutions of the present invention will be further specifically described below through examples.

[0026] A kind of cold and hot smoking processing technology of sturgeon meat in the present embodiment is characterized in that it has the following steps:

[0027] 1. For pre-treatment, the raw materials of the sturgeon to be smoked are checked and accepted, and the frozen raw materials are cleaned after thawing in ice water.

[0028] 2. Slicing, spine spines and peritoneum are removed during slicing. Here the slices are of the appropriate size for the smoking process.

[0029] 3. Remove the small cartilage remaining from the previous procedure.

[0030] 4. The peritoneum is scraped, and the fillets are trimmed and sorted for size.

[0031] 5. Pickled, dyed. The pickling time is 120 minutes. The impregnating solution is prepared and mixed with curcumin solution and salt-sugar-water mixture at a ratio of 15:85. The salt-sugar-water mixture contains ...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a processing technology for cold and hot smoking of sturgeon meat, and provides a process for smoking the sturgeon meat. After the sturgeon meat is subjected to pre-treatment, removal of spines and peritoneum, slicing, pickling, dyeing, draining, cold smoking or hot smoking, temporary freezing, slicing and packaging, quick-freezing, metal detection and the like. The smoked product is flavored but not greasy, tastes good, is low in content of cholesterol and long in shelf life, and has an attractive color and strong and durable fragrance. By the process provided by the invention, nutrient ingredients of fishes are not damaged, the process is convenient to implement, and the production cycle is short.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing technology for cold and hot smoking of sturgeon meat. Background technique [0002] Sturgeon meat is delicious, with soft bones and high nutritional value. The crude protein content in the fish meat is 19.60%, the amino acid composition is relatively balanced, and it is rich in highly unsaturated fatty acids (EPA, DHA). It is a high-quality protein resource. In the process of producing sturgeon caviar, the remaining fish meat accounts for a relatively large proportion, about 40% of the fish weight, and has great processing potential. There are many ways to smoke fish, and different fish species have different textures, and the specific methods used are also different. For example, the patent publication number is CN1533714A, a method for smoking fish, removing the gills, scales, viscera, blood, and bones of the fish, placing the fish in layers, and adding sa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 夏永涛吕丽白帆周志芳许式见程星
Owner HANGZHOU QIANDAOHU XUNLONG SCI TECH
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