Method for improving flavor of liquor-marinated fish by utilizing biological flavor increasing technique

Abstract

The invention discloses a method for improving flavor of liquor-marinated fish by utilizing a biological flavor increasing technique, belonging to the field of food processing and preservation. The method comprises the following steps: by taking fresh, alive or frozen freshwater fish as raw materials, pretreating, degreasing, deodorizing, pickling with low salt, fermenting, drying, slicing, carrying out seasoning and vacuum packaging, sterilizing and cooling, thereby preparing the instant liquor-marinated fish product with special flavor. According to the method, based on the traditional liquor-marinated fish processing technology, the earthy smell of freshwater fish is removed by utilizing a biological enzyme technique and a low-salt pickling and fermenting technique; the mellow flavor of the liquor-marinated fish is improved; leisure liquor-marinated fish food with low fat content and excellent flavor quality is produced; in the processing course, any chemical preservative is not added; the produced liquor-marinated fish is thick and mellow in flavor, and is stable in quality; due to the technique, the liquor-marinated fish production raw materials can also adopt high-fat fishes such as channel catfish; the production problems of difficulty of drying and dehydrating of high-fat fishes and serious oyster fat oxidation are solved; the liquor-marinated fish product quality and storage stability are improved; the industrialization production can be realized easily; the market prospect is wide.

Description

technical field [0001] The invention belongs to the technical field of food processing and preservation, in particular to the technical field of aquatic product processing, and specifically relates to a method for enhancing the flavor of drunken fish by using biological aroma-enhancing technology. Background technique [0002] my country is rich in freshwater fishery resources and is one of the countries with the largest freshwater aquaculture water surface in the world. In 2012, the national aquaculture area was 8,088.40 hectares, and the total amount of aquatic products was 59.077 million tons, of which the freshwater fish output was 24.977 million tons, ranking first in the world. Fish meat is rich in protein, easy to digest and absorb, and belongs to high-quality protein. It is an animal food superior to poultry and livestock. In addition, fish is also rich in vitamin A, vitamin D and vitamin B1, B2, and 1% to 2% of inorganic salts, including calcium, phosphorus, potassi...

AI Technical Summary

Problems solved by technology

Its defect is: existing processing technology is only applicable to low-fat fishes such as grass carp, herring, is not suitable for high-fat fishes such as catfish, because fat content height can cause later stage dehydration difficulty, easily cause spoilage in storage process; Effectively remove the earthy smell of freshwater fish itself; the processing time is greatly shortened, without long-term pickling and fermentation, the final product has insufficient flavor, and there are obvious differences in flavor quality between different batches of products; problems such as fat oxidation and oyster spoilage, The emergence of these problems restricts the development of enterprises and reduces economic benefits

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