Instant double-pepper fish head and production method thereof

Abstract

The invention belongs to the field of aquatic product processing technology, and specifically relates to an instant double-pepper fish head with a freshwater fish head, capsicum frutescens and red pickled peppers as base materials, and a production method thereof. The freshwater fish head (aristichthys nobilis or silver carp), capsicum frutescens, the red pickled peppers, vegetable oil and the like are used as the base materials and are matched with spices, white sugar, table salt, a flavor agent and other auxiliary materials, and the instant double-pepper fish head (normal-temperature circulating sale type) is prepared through the processes of pretreatment, low-temperature low-salt pickling and deodorization, low-temperature air drying and design finalizing, medium-temperature slight deep-frying, double-pepper sauce seasoning, bagging (placing in pallets) and vacuum sealing, high-temperature short-time sterilization, back-pressure water-spraying cooling and the like. The instant double-pepper fish head maintains the texture and the flavor of a traditional chopped pepper fish head, has the shelf life of more than 180 days at room temperature, has fresh, sweet, sour and spicy compound taste, is fresh, tender, tasty and refreshing, and has the characteristics of being rich in nutrition, and convenient to carry and eat.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and specifically relates to a ready-to-eat (normal temperature circulation and sales type) double pepper fish head with freshwater fish head, millet pepper and red pickled pepper as base materials and a production method thereof. Background technique [0002] Bighead carp (Aristichthys nobilis), also known as silver carp and fathead carp, is one of the four major domestic fishes in my country, with an annual output of more than 2.7 million tons. Bighead carp has a large and fat head, accounting for more than 40% of the fish body. Its edible part has a large proportion, delicious taste and rich nutrition. It contains a lot of protein, fat and EPA, DHA, EAA and other unsaturated fatty acids. It is often cooked It is made into chopped pepper (steamed) fish head, roasted fish head, fish head soup and fish head hot pot, etc., which have always been loved by consumers. [0003] Fish...

AI Technical Summary

Problems solved by technology

According to the methods of Liu Zhongyi and Chen Zuming, etc., deep-fried bighead carp heads and soft-canned bighead carp heads with chopped peppers are produced. These products have not undergone high-temperature sterilization treatment, and the products cannot be stored and sold at room temperature. They must be stored in refrigeration and have a short shelf life. security is difficult to guarantee

However, Zang Xiaorong, Xia Wenshui and other methods use high-temperature sterilization to ensure product quality and safety and have a longer shelf life, but the fish head and seasoning soup are packaged separately, the sterilization temperature is high, and the sterilization time is long. When eating, you need to mix the fish head and seasoning soup, and then heat it before using it. The meat tastes soft and rotten, and lacks a sense of chewing

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