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Processing method of normal-temperature preserved instant bloated fish food

A processing method and technology of smoked fish, applied in food preparation, food science, application, etc., can solve problems affecting product quality and safety, fish fat oxidation, and large edible limitations, so as to shorten the dehydration and drying time and extend the shelf life , the effect of convenient storage

Inactive Publication Date: 2013-03-20
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional method of smoked fish takes a long time to process, the operation is complicated, and the consumption is very limited. Processing smoked fish into convenient and ready-to-eat soft 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 prepared smoked fish into products, which solves the problem of edible limitations to a certain extent, but the hot air drying is used in the processing process, and the processing time is long, and the fat of the fish will be oxidized during the hot air drying process, and the microorganisms will grow. Affect product quality and safety

Method used

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  • Processing method of normal-temperature preserved instant bloated fish food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The fresh and live fish are slaughtered, descaled, gutted, head and tail removed, washed, drained, and cut into fish pieces of appropriate size, weighing about 70 grams, and marinated in the pickling solution for 1.5 h. The marinating temperature is controlled below 30℃. The marinating liquid formula is 2% salt, 2% white vinegar, 0.5% monosodium glutamate, 3% cooking wine, adding water to make up 100%; add water to make up 100% of the marinated fish. Fry in 120-140℃ oil for 2-3min, control the weight loss rate at 20%-25%; put it in 160-190℃ oil for the second time deep frying, time 0.5-2 min, fry until the surface is golden, control the weight loss rate 10%-15%, drain the oil and set aside. The seasoning liquid ingredients are per 1kg water, 1.5g star anise, 1.3g cinnamon, 1.4g fennel, 2g ginger, 100g sugar, 1g soy sauce, boil for 1-2 hours, filter and add 5g edible vinegar, then add water to quantify the seasoning liquid After reaching 500g, set aside. Add the fried f...

Embodiment 2

[0026] The fresh and live fish are slaughtered, descaled, gutted, head and tail removed, washed, drained, and cut into pieces of appropriate size, weighing about 70 grams, and marinated in the pickling solution for 0.5 h. The marinating temperature is controlled below 30℃. The marinating liquid formula is 4% salt, 5% white vinegar, 1.0% monosodium glutamate, 5% cooking wine, adding water to make up 100%; the seasoning liquid ingredients are added per 1kg Water, 1.5g star anise, 1.3g cinnamon, 1.4g fennel, 2g ginger, 125g sugar, 2g soy sauce, cook for 1-2 hours, filter and add 8g edible vinegar, then add water to quantify the seasoning liquid to 500g for use. Add the fried fish cubes to the seasoning liquid according to the mass ratio of 1:1 and add a certain amount of fried fish, soak for about 30 minutes. Put the seasoned fish pieces into a packaging bag, each bag contains one piece, each bag has a net weight of about 50 grams, vacuum-sealed under a vacuum of 0.08-0.09MPa, and...

Embodiment 3

[0028] The fresh and live fish are slaughtered, descaled, gutted, headed, tailed, washed, drained, and cut into fish pieces of appropriate size, weighing about 70 grams, and marinated in the pickling solution for 1.0 h. The marinating temperature is controlled below 30℃. The marinating liquid formula is 3% salt, 4% white vinegar, 0.8% monosodium glutamate, 2% cooking wine, and water to make up 100%; add water to make up 100% of the marinated fish. Fry in 120-140℃ oil for 2-3min, control the weight loss rate at 20%-25%; put it in 160-190℃ oil for the second time deep frying, time 0.5-2 min, fry until the surface is golden, control the weight loss rate 10%-15%, drain the oil and set aside. The seasoning liquid ingredients are per 1kg water, 1.5g star anise, 1.3g cinnamon, 1.4g fennel, 2g ginger, 150g sugar, 3g soy sauce, boil for 1-2 hours, filter and add 10g edible vinegar, then add water to quantify the seasoning liquid After reaching 500g, set aside. According to the mass ra...

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Abstract

The invention relates to a processing method of a normal-temperature preserved instant bloated fish food, belonging to the technical field of food processing and preservation. The normal-temperature preserved instant bloated fish food is prepared through the steps of dicing, curing, frying, secondary frying, seasoning, bagging, vacuum seal, sterilization and cooling by taking fresh and alive freshwater fishes as raw materials. The processing method disclosed by the invention obtains the normal-temperature preserved instant bloated fish food on the basis of the traditional bloated fish making process by combining with a modern food drying and sterilization processing technology; the product is short in production period and simple in process and can realize standardized large-scale industrialized production; and the produced normal-temperature preserved instant bloated fish food can better keep the specific flavor, texture, color and nutritional quality of the traditional bloated fish, is convenient and safe to eat, achieves the normal-temperature quality guarantee period more than one year, meets the requirements of consumers on the safety, delicacy and convenience on modern foods and is wide in market prospect.

Description

Technical field [0001] A processing method of instant smoked fish food 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 meat is rich in protein, with a protein content of 15%-20%, which is a high-quality protein. Fish muscle has short muscle fibers, high water content, soft protein structure, easy to digest and absorb, and the digestibility is 87%-98%. Generally, fish has low fat content, is a high-protein, low-calorie food, and is an animal food superior to poultry and livestock. Fish contains 1% to 2% of inorganic salts, including calcium, phosphorus, potassium, copper, zinc, selenium, etc. Freshwater fish contains 50-400 micrograms of iodine, and is also extremely rich in vitamin A, vitamin D, niacin, and vitamin B1 and B2. Theref...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 夏文水姜启兴许艳顺汤凤雨孙土根许学勤于沛沛
Owner JIANGNAN UNIV
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