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 pr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] Example 1

[0026] Choose about 5 kg of eel, clean the eel with 100 mg / L chlorine dioxide disinfectant, and fully soak the eel body and stir for 5-10 minutes according to the weight ratio of the fish to the disinfectant at a ratio of 1:1; drain the fish After incubation, use low-sodium salt that accounts for 5% of the fish’s body weight for 1 to 2 days at 10~15℃. The low-sodium salt is composed of NaCl 60%, KCl 30%, CaCl 2 10% composition; then put it in a pickling liquid with antibacterial and flavoring effects for 24 to 32 hours, turning it from time to time. The pickling liquid consists of 0.5% pepper, 0.5% ginger, 4% perilla juice, 2.5% cooking wine , Sugar 2.5%, low sodium salt 2.5%, vinegar 4%, propylene glycol 1.5%, glycerol 3.2%; drain the marinated eel carp body, and use the three-stage drying method to dry the eel carp body. That is, heat and dry the eel body at 85°C for 4 hours, stop heating and leave it for 2 hours, and then heat the eel body at 65°C for 18-24...

Example Embodiment

[0027] Example 2

[0028] Choose herring with about 5kg, wash 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 the fish to the disinfectant at a weight ratio of 1:1; drain the herring body, Use low-sodium salt, which accounts for 5% of the fish’s body weight, for 1 to 2 days at 10~15℃. The low-sodium salt consists of 60% NaCl, 30% KCl, and CaCl. 2 The water activity reducer is made up of 10%; the fish body is marinated for 24 to 32 hours with a marinating liquid containing water activity reducer and vinegar, turning it from time to time. The water activity reducer is composed of propylene glycol 1.0% and glycerol 3.8%. The pickling liquid is composed of 0.3% Chinese pepper, 0.4% ginger, 2% perilla juice, 2% cooking wine, and 2% sugar; the marinated fish is drained and dried in three stages, that is, heated at 85°C Dry for 4 hours, stop heating and leave for 2 hours, and then heat at 65°C f...

Example Embodiment

[0029] Example 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 the fish to the disinfectant at a weight ratio of 1:1; Use low-sodium salt that accounts for 4% of the fish’s body weight for 1~2 days at ℃. The low-sodium salt consists of NaCl 60%, KCl 30%, and CaCl. 2 10% composition; then marinate the fish body with a marinating solution containing water activity reducer and vinegar for 24 to 32 hours, turning it from time to time. The water activity reducer is composed of propylene glycol 1.5% and glycerol 2.5%. The liquid is composed of 0.4% Chinese pepper, 0.4% ginger, 3% perilla juice, 2% cooking wine, and 2% sugar; the marinated fish is drained and dried in three stages, that is, heated and dried at 85°C 4 hours, stop heating and leave for 2 hours, then heat at 65°C for 18~24 hours until the moisture content is 40~42%, use composite film bag vacuum pa...

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PUM

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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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