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Processing technology of fermented soya bean anchovy

A processing technology, anchovy technology, applied in application, food preparation, food science, etc., can solve the problems of anchovy heavy smell, single taste, underutilization of anchovy, etc., achieve long storage time, pure color, good taste effect

Active Publication Date: 2013-04-24
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The object of the present invention is to provide a kind of fermented soya bean with unique flavor, easy to eat, easy to carry, rich in nutrition and no fishy smell in order to solve the defects of heavy fishy smell and single taste of anchovy in the prior art and the anchovy is not fully utilized Anchovy processing technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of processing technology of fermented anchovy, described processing technology comprises the following steps:

[0034] a) Anchovy pretreatment: choose fresh anchovy, remove the head, viscera, tail, fins and scales of the anchovy, wash the fish body with clean water for 3 times, and obtain the anchovy meat;

[0035] b) Deodorization: immerse the anchovy meat obtained in step a) into the soaking solution for 8 hours at 0°C, wherein the soaking solution is a tea extract solution, and the mass ratio of anchovy meat to tea extract solution is 1:4 The active ingredient in the tea extract solution is tea polyphenols, and the mass fraction of the tea extract in the tea extract solution is 7%;

[0036] c) Seasoning: Rinse the anchovy meat in step b) with clean water for 30 minutes, then drain it, soak it in the seasoning solution, soak it at 0°C for 18 hours, and stir it every 30 minutes; In a seasoning liquid, the components and contents of the seasoning liquid are show...

Embodiment 2

[0044] A kind of processing technology of fermented anchovy, described processing technology comprises the following steps:

[0045] a) Pretreatment of anchovies: select anchovies frozen and thawed at room temperature, remove the head, viscera, tail, fins and scales of the anchovies, and wash the fish body with clean water for 6 times to obtain anchovy meat;

[0046] b) Deodorization: immerse the anchovy meat obtained in step a) into the soaking liquid for 5 hours at 4°C, wherein the soaking liquid is a tea extract solution, and the mass ratio of the anchovy meat to the tea extract solution is 1:5 The active ingredient in the tea extract solution is tea polyphenols, and the mass fraction of the tea extract in the tea extract solution is 5%;

[0047] c) Seasoning: Rinse the anchovy meat in step b) with clean water for 25 minutes, then drain it, soak it in the seasoning solution, soak it at 4°C for 20 minutes, and stir it every 40 minutes; In a seasoning liquid, the components ...

Embodiment 3

[0054] A kind of processing technology of fermented anchovy, described processing technology comprises the following steps:

[0055] a) Anchovy pretreatment: choose fresh anchovy, remove the head, viscera, tail, fins and scales of the anchovy, wash the fish body with water for 5 times, and obtain 100 parts of anchovy meat;

[0056] b) Deodorization: immerse the anchovy meat obtained in step a) into the soaking liquid for 4 hours at 3°C, wherein the soaking liquid is a tea extract solution, and the mass ratio of the anchovy meat to the tea extract solution is 1:8 The active ingredient in the tea extract solution is tea polyphenols, and the mass fraction of the tea extract in the tea extract solution is 3%;

[0057] c) Seasoning: Rinse the anchovy meat in step b) with clean water for 30 minutes, then drain it, soak it in the seasoning solution, soak it at 2°C for 24 hours, and stir it every 60 minutes; In a seasoning liquid, the components and contents of the seasoning liquid a...

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PUM

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Abstract

The invention relates to a processing technology of fermented soya bean anchovy. The processing technology comprises the following steps of: pretreating, deodorizing, seasoning, drying up, frying anchovy, mixing materials, canning, sterilizing, cooling and the like. The fermented soya bean anchovy provided by the invention is tasty and crisp in meat, pure in color, fresh in flavor, rich in nutrition and convenient to eat, can be stored for a long time, is economical and can meet requirements of most consumers. The preparation technology provided by the invention is reasonable in technique, high in operability and suitable for industrial production. The fermented soya bean anchovy is better tasty and is good in mouthfeel after being subjected to deodorizing treatment at the early stage and secondary seasoning.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a processing technology of fermented anchovy. [0002] Background technique [0003] Anchovy is an anchovy ( Engraulis ) is a general term for fish, which is a kind of small middle- and upper-level fish with strong clustering and obvious vertical movement day and night. It is also the fish species with the highest yield of a single fishery product in the world. The East China Sea is rich in anchovy resources. Before the 1980s, anchovy resources had not been developed and utilized on a large scale. They were only initially processed and dried into salty and dried food or widely used as feed for cage cultured fish, and their utilization value was relatively low. In the past 30 years, the rapid development of the fishmeal processing industry has strongly stimulated the development of anchovy resources, but the utilization value has not been fully reflected. ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/29A23L17/10A23L33/00
Inventor 付万冬廖妙飞周宇芳杨会成钟明杰
Owner ZHEJIANG MARINE DEV RES INST
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