Ready-to-eat special flavor fish product subjected to cold smoking, and production process thereof

A technology for flavored fish and cold smoking, applied in food preparation, food science, application and other directions, can solve the problems of unfavorable industrial production, a large amount of salt and brine, and high hot air drying temperature, so as to improve the quality of dried products, solve uneven seasoning, improve The effect of penetration rate

Inactive Publication Date: 2013-12-04
HUAZHONG AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above-mentioned literature adopts wet vacuum pickling, which has problems such as large amount of pickling liquid, long pickling time, and a large amount of brine. Long (4-24h), not conducive to industrial production
The hot air drying temperature used is high, which easily leads to the oxidation of unsaturated fatty acids.

Method used

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  • Ready-to-eat special flavor fish product subjected to cold smoking, and production process thereof
  • Ready-to-eat special flavor fish product subjected to cold smoking, and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] Embodiment 1: Production of semi-finished products of cold-smoked ready-to-eat flavor fish products

[0068] (1) Buy fresh silver carp, grass carp, or carp with a weight of about 1-2kg / tail from the market, remove scales, slaughter, gills, viscera, head, wash, drain the surface water, and then use cut Block machine cut into (3 ± 0.2) cm × (2 ± 0.2) cm squares.

[0069] (2) Put 100kg of pretreated fish pieces into a vacuum tumbler (Shenyang Haiheng Food Machinery Factory, model ZKGRJ-20), add 1.5kg of pepper salt (stir-fry the salt in the pot to 200°C first, Then add 5% of the amount of salt pepper, mix well, remove from the fire, continue to stir fry until the temperature drops below 50°C, set aside), 0.5kg white sugar, 1.0kg ginger (pieces), 0.5kg licorice (powder) and 1.0kg tobacco Smoked liquid (commodity raw material of smoked liquid purchased from Hawthorn Nut Smoked Flavor No. 1 produced by Jinan Hualu Food Co., Ltd.) and sealed, and then vacuumed with a vacuum p...

Embodiment 2

[0071] Embodiment 2: the production of cold-smoked ready-to-eat flavor fish product finished product

[0072] (1) Put 45kg of dried fish pieces with smoky flavor prepared in Example 1 into a vacuum flavoring machine (Shenyang Haiheng Food Machinery Factory, model ZKGRJ-20), and then add 1.0kg of salt, 1.5kg of White sugar, 5.0kg red oil, 1.0kg monosodium glutamate, 2.5kg sesame seeds, 0.5kg dried chili flakes and 0.5kg perilla leaves form a compound seasoning and seal it, then use a vacuum pump to evacuate to a vacuum degree of 0.08-0.095MPa, Under the conditions of 10-15°C and a rotating speed of 5-12r / min, the vacuum flavoring treatment is carried out for 10-20min.

[0073] (2) Slowly open the intake valve to eliminate the vacuum of the vacuum flavoring machine, and then take out the seasoned fish pieces. Fill the fish pieces into aluminum foil composite retort bags and vacuum seal.

[0074] (3) Put the vacuum-packed fish pieces in an autoclave, sterilize them under high-p...

Embodiment 3

[0075] Embodiment 3: the production of cold-smoked ready-to-eat flavor fish products

[0076] (1) Buy fresh silver carp, grass carp, or carp with a weight of about 1-2kg / tail from the market, remove scales, slaughter, gills, viscera, head, wash, drain the surface water, and then use cut Block machine cut into (3 ± 0.2) cm × (2 ± 0.2) cm squares.

[0077] (2) Put 100kg of pretreated fish pieces into a vacuum tumbler (Shenyang Haiheng Food Machinery Factory, model ZKGRJ-20), add 2.0kg of pepper salt (stir fry the salt in the pot to 200°C first, Then add 5% of the amount of salt pepper, mix well, remove from the fire, continue to stir fry until the temperature drops below 50°C, set aside), 1.0kg white sugar, 1.5kg ginger (pieces), 0.1kg licorice (powder) and 2.0kg tobacco Smoked liquid (commodity raw material of smoked liquid purchased from Hawthorn Nut Smoked Flavor No. 1 produced by Jinan Hualu Food Co., Ltd.) and sealed, and then vacuumed with a vacuum pump to a vacuum degree...

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Abstract

The invention belongs to the field of processing of aquatic products, and particularly relates to a ready-to-eat special flavor fish product subjected to cold smoking, and a production process thereof. The production process of the special flavor fish product comprises the following steps: using freshwater fish, a composite curing agent and a compound seasoning as raw materials, cutting the freshwater fish into square blocks after scaling, killing, gill removing, gutting removing, head removing and washing, then performing vacuum rolling and curing on the blocks, using a runner to absorb moisture of the blocks to realize drying at a low temperature, performing vacuum rolling for seasoning, and performing high-temperature sterilization and other processes to obtain the ready-to-eat special flavor fish product subjected to cold smoking. According to the invention, the curing process combines the curing agent with the vacuum rolling and curing, the drying manner that the runner is used to absorb moisture to realize drying at the low temperature is combined with a way that a surface air cooler is used to cool, and the compound seasoning is combined with the vacuum rolling technology, so that not only can the curing agent, the compound seasoning and a fish body be uniformly fixed, but also the curing time, the seasoning time and the drying time are remarkably reduced, the production cost is reduced, the fish tissue is promoted to be tighter, the texture and the taste are improved, the oxidation of highly unsaturated fatty acids in the fish body can be avoided, benzopyrene can not be produced, and the quality and safety of the product can be remarkably improved.

Description

technical field [0001] The invention belongs to the technical field of deep processing of aquatic products, and in particular relates to a production process of instant fish products with cold-smoked flavor and products thereof. Background technique [0002] Fish is one of the high-protein foods, and the protein absorption rate is as high as 96%, which is easily digested and absorbed by the human body. Freshwater fish also contain highly unsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which account for 25-35% of the total fatty acids. These substances can promote the growth and development of brain cells, improve memory, and also have the functions of preventing and treating cardiovascular and cerebrovascular diseases and Alzheimer's disease. Therefore, aquatic products and their processed foods are very popular among consumers. [0003] Smoked fish, as a special food processed by aquatic products, has a long production history a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 熊善柏刘友明赵思明李慧兰张玲荣建华刘茹
Owner HUAZHONG AGRI UNIV
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