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Processing method for preserved fish

A processing method and a technology for dried fish meat, which are applied in the field of agricultural product processing, can solve the problems of low meat harvesting rate and heavy earthy smell of freshwater fish, and achieve the effects of reduced processing technology, less equipment investment and extended shelf life.

Active Publication Date: 2014-01-29
潜江市昌贵水产食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dried fish products sold on the market are processed from seawater fish as the main raw material, but the dried fish products processed from freshwater fish are rare, mainly due to the low rate of freshwater fish meat collection and the heavy earthy smell

Method used

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  • Processing method for preserved fish
  • Processing method for preserved fish
  • Processing method for preserved fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Processing method of dried fish meat:

[0045] (1) Raw material pretreatment: remove scales, gills and viscera of silver carp, obtain fish meat by sectioning, and grind it with a chopping machine; mix fish head, fish tail and fish bone spurs with water 1:1-1:3, It is processed into fish bone paste through a pulverizer and a bone paste mill.

[0046] (2) Deodorization process: The best deodorization conditions are salt solution concentration 60g / 1000mL, temperature 60 ℃, fish meat (or fish bone): brine 1:4 (w / w), soaking time 60min, take out and rinse with running water.

[0047] (3) Formula: Raw material ratio is 70% pure fish meat, 20% fish bone paste, 10% wheat dietary fiber; based on 1kg raw material, add 2% salt, 5% white sugar, 4% ginger juice, 5% white wine , 0.1% monosodium glutamate; spicy products add 0.08% five-spice powder, 0.1% pepper powder, 0.4% chili powder; garlic-flavored products add 0.5% garlic paste; pickled pepper-flavored products add 0.4% pickled...

Embodiment 2

[0050] Sensory evaluation of different raw material ratios

[0051] Table 1 Product Sensory Evaluation Criteria

[0052]

[0053] Table 2 Sensory evaluation table of dried fish products with different ratios

[0054]

[0055]

[0056]The dried fish products made by mixing different proportions of fish meat, fish bone and wheat dietary fiber were sensory evaluated from the four indicators of taste, flavor, texture and color, as shown in Table 2. It can be seen from the above table that the best evaluation result is 70 % fish meat / 20% fish bone / 10% wheat dietary fiber, 80% fish meat / 10% fish bone / 10% wheat dietary fiber, 70% fish meat / 10% fish bone / 20% wheat dietary fiber 3 groups. The sensory score of the product obtained by ingredients with a high proportion of fish meat is lower. This is because the fish protein is cross-linked into a dry gelatinous substance after being rolled and dried, and the texture is relatively hard, which affects the product sensory. In add...

Embodiment 3

[0058] Orthogonal test of deodorization process

[0059] Table 3 Level table of selection factors for deodorization conditions of fish meat and fish bones

[0060]

[0061] Table 4 Odor-removing Condition Selection Orthogonal Test Result

[0062]

[0063]

[0064] It can be seen from the range (R) in Table 4 that the primary and secondary order of the influence of the four factors on the deodorization effect of fish meat is C>A>B>D, that is, the rinsing time has the greatest impact on the deodorization effect, followed by the concentration of salt solution, fish meat , The ratio of fish bones to brine is the third, and the last is the rinsing temperature. According to the results of the index mean (k), the optimal combination can be obtained: A2B3C2D1, the concentration of instant salt solution is 6g / 100ml, fish meat, fish bones: brine 1:4 (m / m), rinsing time is 60min, and rinsing temperature is 30°C.

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Abstract

The invention relates to a processing method for preserved fish. According to the processing method, a chub processing byproduct, namely fish bones, is processed into paste which is added into raw materials. The process comprises the following steps: pre-treating raw materials, deodorizing, preparing materials, rolling, paving slices, drying, baking, packaging and sterilizing. According to the processing method for the preserved fish, the used raw materials and ingredients are food-grade and are healthy and safe; any antioxidant including a flavor enhancer, a preservative and the like is not added. Compared with a conventional preserved fish processing method, the processing method is used for crushing and wetly grinding fish leftovers, such as fish heads, fish tails and the fish bones into paste and the paste is added into fish according to a certain ratio; the investment of a crusher and bone paste grinding equipment for processing the fish bones is less, the operation is simple and the continuous production is realized. Furthermore, the processing method for the preserved fish carries out cold sterilization by adopting cobalt-60 gamma-ray radiation so that the preservative can be replaced for prolonging the shelf life of preserved fish products.

Description

technical field [0001] The invention relates to a method for processing dried fish meat, belonging to the field of agricultural product processing. Background technique [0002] China is very rich in fish resources. Aquaculture production accounts for two-thirds of the world's total, ranking first in the world. For the vast majority of farming, the output of these seven freshwater fish species occupies a very large proportion in the production of inland freshwater aquaculture. [0003] Compared with the aquatic product processing rate of more than 80% in developed countries, the processing rate of aquatic products in my country is less than 30%, of which the processing rate of freshwater fish is less than 10%. At present, the main processed products are surimi products, flavored fish products and Products of some by-product processing. my country's freshwater fish processing industry started late, and compared with developed countries, there is still a significant gap in pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/325A23L17/10A23L17/00
CPCA23L3/263A23L5/276A23L17/70A23L33/22A23V2002/00A23V2200/30A23V2300/31
Inventor 李新程薇熊光权汪兰吴文锦耿胜荣鉏晓艳廖涛夏和舟
Owner 潜江市昌贵水产食品股份有限公司
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