Method for processing loose structure type seasoning flavor marinated fish

A technology for texture and brine fish, applied in application, food preparation, food science, etc., to shorten the desalination time, reduce the phenomenon of spoilage and deterioration, and shorten the drying time.

Active Publication Date: 2013-04-03
ZHEJIANG YANZHOUFU FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] The above is the research on trehalose, vacuum reverse osmosis, medium and short wave infrared drying, vacuum frying, etc., but there is no report on the comprehensive application of these technologies in leisure braised fish food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: The processing method of the texture crisp type conditioning flavor brine fish with grass carp as raw material

[0030] Divide commercially available semi-dried salty grass carp into fish pieces of uniform size, and perform desalination agent + vacuum reverse osmosis compound desalination; In the vacuum kettle, vacuumize, the working pressure is 0.09 MPa, vacuum reverse osmosis desalination for 1 hour, and the salt content of the fish pieces is reduced to below 3%. The desalted fish pieces were dried at 50 °C for 1 h in short-wave infrared. The dried fish pieces were frozen in an ultra-low temperature refrigerator for 1 h, and then put into a vacuum fryer for vacuum frying. The working pressure was 0.08 MPa, the time was 15 min, the temperature was 110°C, and vacuum deoiling was carried out for 2 min. . After vacuum frying the dried salty grass carp as raw material, its hardness value is 2090.374 g, and its elasticity value is 0.853. The vacuum-fried fi...

Embodiment 2

[0031] Embodiment 2: The processing method of the texture crisp type conditioning flavor brine fish with herring as raw material

[0032] Divide commercially available semi-dried salted herring into fish pieces of uniform size. Since the structure of dried herring is denser than that of grass carp, it can be desalted by piercing + desalting agent + oscillation; without destroying the structure and organization of fish pieces, Use a small needle to evenly poke a few small holes on the surface of the fish skin, place it in an aqueous solution of 1.5% trehalose according to the mass ratio of water:fish block = 10:1, and then put it into an electric heating constant temperature oscillating water tank with a frequency of 60 Hz, oscillating for 1.5 h, the salt content of the fish pieces dropped below 3%. The desalted fish pieces were dried at 50 °C for 1 h in short-wave infrared. The dried fish pieces were frozen in an ultra-low temperature refrigerator for 1 h, and then put into a...

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PUM

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Abstract

The invention discloses a method for processing loose structure type seasoning flavor marinated fish, and belongs to the technical field of aquatic products. Semi-dried freshwater salted fish is used as a raw material; the method comprises the following steps of: reducing the salt content to the content that edible salt is not required to be added in the subsequent process by perforation, a desalting agent, oscillation and desalting treatment or a desalting agent and vacuum reverse osmosis and desalting treatment; and then sequentially performing mediate-and-short wave infrared drying, vacuum frying, marinating, vacuum packaging and sterilizing to process leisure soft packaged seasoning flavor marinated fish. By the composite desalting treatment, the salt content in a fish block is reduced to below 3 percent; water is not required to be replaced; and during desalting, 4 hours spent on desalination is shortened to within 2 hours. By mediate-and-short wave infrared drying, pre-drying is executed for 1 hour; then the salted fish is fried in vacuum at temperature of 110 DEG C for 15 minutes; by using the method, the high-quality loose structure type seasoning flavor marinated fish can be produced; and the seasoning flavor marinated fish can be well stored during a preservation period of 9 months.

Description

technical field [0001] The invention relates to a processing method for crispy and loose-textured flavored brine fish. The invention mainly relates to an aquatic product processing technology, and belongs to the technical field of aquatic product processing. Background technique [0002] Aquatic products are good sources of protein, polyunsaturated fatty acids, inorganic salts and vitamins, and are particularly rich in protein. my country is a big freshwater aquaculture country, but the processing of freshwater fish is very weak. And fresh freshwater fish is extremely easy to spoil and deteriorate and is difficult to store, and this has restricted the development of my country's freshwater aquaculture industry. Therefore, it is very important to carry out deep processing of freshwater fish, make full use of freshwater fish resources, and develop freshwater fish leisure products and high-quality high-protein foods. [0003] Grass carp, because of its rapid growth and wide s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 张慜陈慧芝王拥军徐丰民
Owner ZHEJIANG YANZHOUFU FOOD
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