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Processing method of instant sweet and sour fish capable of being preserved at normal temperature

A processing method and technology for sweet and sour fish, which are applied in the fields of food processing and preservation, and aquatic product processing, can solve the problems of affecting the flavor and taste of products, large edible limitations, and long processing time, so as to improve economic benefits and market competitiveness. , convenient storage, and the effect of improving product quality

Active Publication Date: 2013-02-13
劲仔食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Sweet and sour fish is a home-cooked dish that people love. It is sweet and sour and delicious, and has rich nutritional value. However, the traditional method takes a long time to process and is complicated to operate. It is only suitable for eating in fixed places such as homes or restaurants. The processing of vinegar fish into convenient and ready-to-eat flexible packaging products can meet consumers' demand for traditional food, and is of great significance to the deep processing of freshwater fish in my country
At present, some people have made sweet and sour fish into a product in the form of sauce and fish pieces, which are packaged separately for convenience. This solves the problem of edible limitations to a certain extent, but the whole fish is packaged and sterilized, which takes a long time to sterilize and the texture of the fish is soft. Rotten and high temperature sterilization affects the flavor and taste of the product to a certain extent

Method used

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  • Processing method of instant sweet and sour fish capable of being preserved at normal temperature

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Fresh and live carp are slaughtered, scaled, viscerated, head and tail removed, washed, drained, cut into fish pieces about 1.5 cm thick, and marinated in the pickling solution for 1 hour. The liquid mass ratio is 1:3. The ratio of pickling solution is: 6% salt, 2% edible vinegar, 0.5% monosodium glutamate, 3% cooking wine, and the rest is water; dehydrate and dry the marinated fish pieces to make the water content reach 70%-72%; Fry in oil at 190°C for 1.0 min. Mix 10% white sugar, 0.5% salt, 0.5% monosodium glutamate, 0.3% citric acid, 2.0% pregelatinized starch, add water to dissolve, add 25% tomato juice concentrate, 5% edible vinegar, 2.0% soy sauce, mix well Add water to make up 100%, stir well to make sweet and sour sauce. Put the processed fish pieces and sweet and sour seasoning sauce into a three-layer aluminum foil bag according to the mass ratio of 1:0.8, carry out vacuum sealing under a vacuum condition of 0.06MPa, and then sterilize at high temperature, ...

Embodiment 2

[0025] Fresh and live grass carp are slaughtered, scaled, viscerated, head and tail removed, washed, drained, cut into fish pieces about 1.5 cm thick, marinated in the pickling solution for 3.0 h, fish pieces and The mass ratio of pickling liquid is 1:3. The ratio of pickling solution is: 3% salt, 5% edible vinegar, 0.2% monosodium glutamate, 1% cooking wine, and the rest is water; dehydrate and dry the marinated fish pieces to make the water content reach 70%-72%; Fry in oil at 160°C for 3.0 min. Mix 5% white sugar, 0.3% salt, 0.2% monosodium glutamate, 0.8% citric acid, 1.0% pregelatinized starch, add water to dissolve, add 10% tomato juice concentrate, 2% edible vinegar, 1.0% soy sauce, mix well Add water to make up 100%, and make sweet and sour sauce. Put the processed fish pieces and sweet and sour seasoning sauce into a three-layer aluminum foil bag according to the mass ratio of 1:1, vacuum seal it under a vacuum condition of 0.08 MPa, and then sterilize it at high te...

Embodiment 3

[0027] Live and fresh bighead carp are slaughtered, scaled, viscerated, head and tail removed, washed, drained, cut into fish pieces about 1.5 cm thick, marinated in the pickling solution for 2.0 h, and the fish pieces are The mass ratio of pickling liquid is 1:3. The ratio of pickling solution is: 4% salt, 5% edible vinegar, 0.2% monosodium glutamate, 1% cooking wine; dehydrate and dry the marinated fish pieces to make the water content reach 70%-72%; Fry for 1.5 minutes. Mix 8% white sugar, 0.4% salt, 0.4% monosodium glutamate, 0.5% citric acid, 1.8% pre-gelatinized starch, add water to dissolve, add 15% tomato juice concentrate, 3% edible vinegar, 1.5% soy sauce, mix well Add water to make up 100%, stir well to make sweet and sour sauce. The processed fish pieces and sweet and sour seasoning sauce are packed into three-layer aluminum foil bags according to the mass ratio of 1:0.9, vacuum-sealed under a vacuum condition of 0.07 MPa, and then sterilized at high temperature,...

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Abstract

The invention provides a processing method of instant sweet and sour fish capable of being preserved at normal temperature and relates to the technical field of food processing and preservation. Fresh and alive freshwater fish is used as a raw material, stripped and sliced, cured, dried, fried, packed, sealed in vacuum mode, sterilized and cooled to be manufactured into an instant sweet and sour fish food. The contemporary food drying and sterilizing processing technology is combined on the basis of a traditional sweet and sour fish manufacturing process to obtain the sweet and sour fish food capable of being preserved at the normal temperature, no chemical preservative is added in a machining process, the produced sweet and sour fish food can well maintain specific flavor, texture, color and nutritional quality of the traditional sweet and sour fish and is convenient and safe to eat, shelf life of the sweet and sour fish food at the normal temperature can reach above 12 months, requirements of consumers for safety, delicacy and convenience of contemporary food are met, industrial production is easy to achieve, and market prospect is wide.

Description

technical field [0001] A method for processing instant sweet and sour fish that can be preserved at room temperature. The invention provides a method for the industrial production of traditional food, which belongs to the technical field of food processing and preservation, especially the technical field of aquatic product processing. Background technique [0002] Fish is rich in vitamins and minerals, high in unsaturated fatty acids, high in protein content and high in protein utilization, and is an important food source for humans. With the improvement of people's living standards and the acceleration of the pace of life, convenient and delicious aquatic soft-packaged foods are more and more favored by consumers. [0003] Sweet and sour fish is a home-cooked dish that people love. It is sweet and sour and delicious, and has rich nutritional value. However, the traditional method takes a long time to process and is complicated to operate. It is only suitable for eating in f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 夏文水汤凤雨姜启兴许艳顺许学勤于沛沛
Owner 劲仔食品集团股份有限公司
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