Storable low-salt half-dry fish fillet and processing method and application thereof

A technology for semi-dried fish fillets and a processing method, which is applied in food processing, dry preservation of meat/fish, chemical preservation of meat/fish, etc. Salt consumption trends and other issues, to achieve the effect of improving product flavor, mellow taste, and cooking convenience

Active Publication Date: 2014-07-23
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditionally, the combination of salting and drying is used to preserve fish products. This method not only reduces the moisture content but also increases the osmotic pressure to prolong the shelf life. However, the taste of this high-salt, low-moisture dried fish is salty, The texture is hard, which does not meet the modern low-salt consumption trend, and gradually no longer meets people's ne

Method used

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  • Storable low-salt half-dry fish fillet and processing method and application thereof
  • Storable low-salt half-dry fish fillet and processing method and application thereof
  • Storable low-salt half-dry fish fillet and processing method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Take fresh tilapia, remove viscera and scales, cut open along the back or abdomen (do not cut off), turn over, flatten to form nearly symmetrical fish fillets except for the tail part, wash with clean water, and then Rinse with 5ppm ozone water, use 2% (w / w) salt water to wash to remove fishy smell, and obtain reduced bacteria and fishy tilapia fillets;

[0034] (2) Adopt the dry salting method, that is, sprinkle salt on the inner and outer surfaces of the reduced bacteria and fishy tilapia fillets obtained in step (1), the amount of salt used is 6% (w / w) of the weight of the fish fillets; marinate at 4°C 8h, to obtain low-salt tilapia fillets;

[0035] (3) Use two 30W ultraviolet lamps to sterilize the interior of the low-temperature heat pump drying chamber (4m×3m×2.2m), stainless steel shelves and screens for 30 minutes; arrange the low-salt tilapia fillets obtained in step (2) Spread a single layer on a stainless steel screen (that is, a spreading pan), place i...

Embodiment 2

[0039] (1) Take fresh yellow croaker, remove viscera and scales, cut open along the back or abdomen (do not cut off), turn over, flatten to form nearly symmetrical fish fillets except for the tail part, wash with water, and reuse Rinse with 10ppm ozone water, wash with 4% (w / w) salt water to remove fishy smell, and obtain yellow croaker fillets with reduced bacteria and fishy smell;

[0040] (2) Adopt the dry salting method, that is, sprinkle salt on the inner and outer surfaces of the reduced bacteria and fishy yellow croaker fish fillets obtained in step (1), the amount of salt used is 4% (w / w) of the weight of the fish fillets, and marinate at 0°C for 6 hours , to obtain low-salt yellow croaker fillets;

[0041] (3) Use two 30W ultraviolet lamps to sterilize the interior of the low-temperature heat pump drying room (4m×3m×2.2m), stainless steel shelves and screens for 30 minutes; arrange the low-salt yellow croaker fillets obtained in step (2) and single Spread the layers ...

Embodiment 3

[0045] (1) Take fresh herring, remove viscera and scales, cut open along the back or abdomen (do not cut off), turn over, flatten to form nearly symmetrical fish fillets except for the tail part, wash with water, and then use 3ppm Wash with ozone water, use 1% (w / w) salt water to wash and remove fishy smell, and obtain reduced bacteria and fishy herring fillets;

[0046] (2) Using dry salting method, sprinkle salt, sugar and pepper powder on the inner and outer surfaces of herring pieces, the amount of salt is 8% of the weight of the fish fillet (w / w), the amount of sugar is 3% of the weight of the fish fillet, and the amount of pepper powder is 0.2% of the weight of the fish fillets, marinated at 2°C for 2 hours to obtain seasoned low-salt herring fillets;

[0047] (3) Use two 30W ultraviolet lamps to sterilize the interior of the low-temperature heat pump drying room (4m×3m×2.2m), stainless steel shelves and screens for 30 minutes; arrange the seasoned low-salt herring fille...

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Abstract

The invention discloses a storable low-salt half-dry fish fillet and a processing method and application thereof. The method comprises the following steps: removing internal organs and scales of a fish, splitting along the back or the abdomen, opening and pressing to form the fish fillet which is nearly symmetrical except for the tail part; cleaning by clean water, and flushing by 2-10 ppm of ozone water, and then cleaning by saline water for removing fishy smell so as to obtain the fish fillet from which bacteria are reduced and fishy smell are removed; obtaining the low-salt fish fillet by a dry-cure process or a wet-cure process; drying by a low-temperature heat pump drying technology or a hot air drying technology; steeping the dried fish fillet for 0.5-1.0 min by an ethanol-acetic acid-water mixed solution; draining off excessive steeping liquor; packaging the tilapia fish fillet into a plastic bag, vacuumizing and enveloping to obtain the storable low-salt half-dry fish fillet. The fish fillet is lubricating in fish body, abundant in elasticity, and mellow and fragrant in taste. The processing method disclosed by the invention is simple to operate, low in cost, safe and sanitary, and can be applied to processing of fishes.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a storage-resistant low-salt semi-dried fish fillet and a processing method and application thereof. Background technique [0002] Aquatic products are rich in nutrition and delicious, and are popular among consumers. Due to the strong seasonality of aquatic product production and the easy corruption of raw materials, fish product resources are not fully utilized. [0003] Traditionally, the combination of salting and drying is used to preserve fish products. This method not only reduces the moisture content but also increases the osmotic pressure to prolong the shelf life. However, the taste of this high-salt, low-moisture dried fish is salty, The texture is hard, which does not meet the modern low-salt consumption trend, and gradually no longer meets people's needs. [0004] In recent years, a low-salt semi-dried fish has appeared in domestic and foreign markets. Its s...

Claims

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Application Information

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IPC IPC(8): A23B4/03A23B4/20
CPCY02P60/85
Inventor 吴建中汪勇李玛
Owner JINAN UNIVERSITY
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