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Low-salt preserved fish and preparation method thereof

A flavored cured fish and its production method are applied in food preparation, preservation of meat/fish with chemicals, food science, etc., which can solve the problems that eaters are prone to kidney disease and cardiovascular disease, and reduce the probability of environmental microbial contamination , enhance the effect of deodorization and reduce salt content

Inactive Publication Date: 2014-01-15
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The first object of the present invention is to provide a method for making low-salt flavored cured fish, so as to solve the problems caused by the high salt content of traditional cured cured fish products. Eaters are susceptible to cardiovascular diseases such as kidney disease, high blood pressure, and heart disease. The preparation method of this low-salt flavor preserved fish is different from the patent applications with application numbers 03113801 and 201010207758 in the prior art and those with patent number ZL200510018347.X The solution to the above problems provided by the patent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Choose about 5 kg of carp, wash the carp and use 100 mg / L chlorine dioxide disinfectant, according to the weight ratio of fish weight to disinfectant 1:1, fully soak the carp body and stir for 5-10 minutes; drain the carp After indigo, salt them with 5% of the fish's body weight in low-sodium salt for 1-2 days at 10-15°C. The low-sodium salt consists of 60% NaCl, 30% KCl, 30% CaCl 2 10%; then put it into the antibacterial and seasoning pickle solution to marinate for 24~32 hours, and turn it from time to time. The pickle solution consists of 0.5% pepper, 0.5% ginger, 4% perilla juice, and 2.5% cooking wine , 2.5% white sugar, 2.5% low-sodium salt, 4% vinegar, 1.5% propylene glycol, and 3.2% glycerin; drain the marinated carp body, and dry the carp body with a three-stage drying method. That is, heat and dry the carp body at 85°C for 4 hours, stop heating and let it stand for 2 hours, and then heat the carp body at 65°C for 18-24 hours until the water content of the car...

Embodiment 2

[0028] Choose about 5kg herring, wash the herring with 100 mg / L chlorine dioxide disinfectant, fully soak the herring body and stir for 5-10 minutes according to the weight ratio of fish weight to disinfectant solution 1:1; drain the herring body, At 10~15°C, salt the fish with 5% low-sodium salt, which is composed of NaCl 60%, KCl 30%, CaCl 210% composition; then marinate the fish body for 24 to 32 hours with a pickling solution containing water activity reducing agent and vinegar, and turn it from time to time. The water activity reducing agent is composed of 1.0% propylene glycol and 3.8% glycerin. The pickling solution is composed of 0.3% pepper, 0.4% ginger, 2% perilla juice, 2% cooking wine, and 2% sugar; drain the marinated fish body and dry it in three stages, that is, heat it at 85°C Dry for 4 hours, stop heating and place for 2 hours, then heat at 65°C for 18-24 hours until the moisture content is 40-42%, and vacuum-pack it in a composite film bag. The sodium chlori...

Embodiment 3

[0030] Choose about 5kg mandarin fish, wash it with 100mg / L chlorine dioxide disinfectant, fully soak the fish body and stir for 5-10min according to the weight ratio of fish weight to disinfectant 1:1; ℃Salt the fish with low-sodium salt accounting for 4% of the fish body weight for 1-2 days. The low-sodium salt consists of NaCl 60%, KCl 30%, CaCl 2 10% composition; then marinate the fish body with a pickling liquid containing water activity reducing agent and vinegar for 24 to 32 hours, and turn it from time to time. The water activity reducing agent is composed of propylene glycol 1.5% and glycerol 2.5%. The preparation solution is composed of 0.4% pepper, 0.4% ginger, 3% perilla juice, 2% cooking wine, and 2% sugar; drain the marinated fish body and dry it in three stages, that is, heat and dry at 85°C After 4 hours, stop heating and let it stand for 2 hours, then heat at 65°C for 18-24 hours until the moisture content is 40-42%, and vacuum-pack it in a composite film bag...

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Abstract

The invention belongs to the technical field of aquatic product processing and mainly solves the problem of excessively high salt content of traditional preserved fish. The adopted technical scheme is as follows: a preparation method for low-salt preserved fish comprises the following steps: preprocessing, namely disinfecting a cleaned fish body; salting, namely draining the preprocessed fish body, salting the fish body for 1-2 days at the temperature of 10-15 DEG C with 4%-6% of low sodium salt comprising 50%-60% of NaCl, 20%-30% of KCl and 25%-10% of CaCl by the weight of the fish body; pickling, namely pickling the salted fish body in a pickling solution for 24-32 hours; drying, namely drying the pickled fish body until the water content is 40%-42%. The salt content of the low-salt preserved fish is less than 3.0%, the quality of the low-salt preserved fish is basically the same as that of a high-salt preserved yellow check carp, and an adverse effect of the high-salt preserved fish on the health of a human body can be avoided.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a method for preparing low-salt flavor preserved fish. Background technique [0002] Cured fish products are a kind of traditional food with unique flavor in our country. Generally, they are pickled with high-concentration salt of more than 12% to achieve the purpose of antisepsis. However, high-salt food can easily lead to cardiovascular diseases such as kidney disease, high blood pressure, and heart disease. Therefore, Developed countries have launched guidelines one after another, suggesting to reduce salt intake, such as the UK recommends that the average daily intake of sodium should not exceed 1600mg / D, and the US 1500mg / D. Therefore scientifically reducing the salt content in cured fish is an effective way to improve the nutritional value of traditional foods. [0003] In the prior art, the patent No. ZL200510018347.X discloses a low-salini...

Claims

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Application Information

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IPC IPC(8): A23B4/24A23L1/326A23L17/10
Inventor 易翠平高文明钟春梅苏芳
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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