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

A technology of drunk fish flavor, applied in the field of enhancing the flavor of drunk fish with biological aroma-enhancing technology, can solve the problems of insufficient flavor, difficult dehydration, spoilage and other problems of products, slow down fat oxidation, improve storage stability, prevent surface hardening effect

Active Publication Date: 2014-07-23
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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

Examples

Experimental program
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Effect test

Embodiment 1

[0021] Fresh or frozen catfish are thawed and then dissected. After removing the head, tail and viscera, cut them open from the back, divide them into two, and wash them with running water. Soak the treated fish fillets in a lipase solution with a pH of 9.0, a temperature of 30°C, and an enzyme activity of 45U / ml at a fish liquid ratio of 1:4 for 45 minutes, stirring regularly, and then remove the fish fillets and drain the surface Moisture: The fish fillets soaked in lipase solution were placed in a pickling solution containing fermenting bacteria at a ratio of 1:2 to fish solution and fermented at 10°C for 24 hours. The pickling solution is composed of bacteria with a concentration of 10 7 CFU / ml of Saccharomyces cerevisiae, Pediococcus pentosaceae and Staphylococcus xylosus were uniformly mixed in a volume ratio of 1:1:1 and then added with 4% salt and 1% glucose; then the fish fillets were placed at 40°C, Dry with hot air at a wind speed of 1m / s for 3 hours, then vacuum-d...

Embodiment 2

[0023] Fresh or frozen grass carp is thawed and slaughtered. After removing the head, tail and viscera, cut it from the back, divide it into two, and wash it with running water; add the processed fish fillets with a fish liquid ratio of 1:2 Soak in lipase solution with pH 9.5, temperature 40℃, enzyme activity 20U / ml for 65min, stir regularly, then fish out the fish fillets, drain the surface water; Place in the pickling solution containing fermenting bacteria and ferment for 3 hours at 25°C. The pickling solution is composed of bacteria with a concentration of 10 9 CFU / ml of Saccharomyces cerevisiae, Pediococcus pentosaceae and Staphylococcus xylosus are uniformly mixed in a volume ratio of 1:1:1 and then added with 7% salt and 3% glucose; then the fish fillets are heated at 55°C , dry with hot air at a wind speed of 1.5m / s for 1h, then vacuum-dry the fish fillets at a vacuum degree of 0.08MPa and 40°C to a moisture content of 40-45%, after natural cooling, cut and trim each ...

Embodiment 3

[0025] Fresh or frozen eels are thawed and dissected. After removing the head, tail and internal organs, cut them open from the back, divide them into two, and wash them with running water. Soak the treated fish fillets in a lipase solution with a pH of 9.2, a temperature of 35°C, and an enzyme activity of 40U / ml at a ratio of 1:3 for 60 minutes, stir regularly, then remove the fish fillets and drain the surface Moisture: The soaked fish fillets are placed in a pickling solution containing fermenting bacteria at a ratio of 1:2 fish liquid and fermented at 20°C for 12 hours. The pickling solution is composed of bacteria with a concentration of 10 8CFU / ml of Saccharomyces cerevisiae, Pediococcus pentosaceae and Staphylococcus xylosus were uniformly mixed in a volume ratio of 1:1:1 and then added with 5% salt and 2% glucose; other steps were the same as in Example 1.

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/30A23L17/10
CPCA23L5/25A23L17/10A23V2002/00A23V2300/10
Inventor 夏文水王旋许艳顺姜启兴许学勤于沛沛
Owner JIANGNAN UNIV
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