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Method for processing pickled seawater fish with grain and wine

A processing method, seawater fish technology, applied in food preparation, food ultrasonic treatment, food ingredients as antioxidants, etc., can solve the problems of long pickling time, difficult penetration of flavor substances, protein denaturation of fish tissue, etc., and achieve good antibacterial Fresh-keeping effect, improvement of pickling efficiency, and effect of improving product quality

Active Publication Date: 2014-08-27
福建坤兴海洋股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional processing technology mainly uses freshwater fish as the raw material, and the fish pieces need to be cured with high salt, which can easily cause excessive saltiness and uneven distribution in the fish pieces, resulting in protein denaturation of fish tissues, making it difficult for flavor substances such as distiller’s grains Penetration, long curing time, and high nitrite content of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for processing seawater fish. Pretreatment is carried out on 10kg of purchased saury, that is, head, scales, viscera, etc. are removed, and then rinsed in running water for 7 minutes to fully clean the fish body, and finally 7kg of edible fish is obtained. part. Then put the washed fish body in alkaline water with a pH of 9 obtained by electrolysis, and the amount of alkaline water is to cover the fish body. The fish body was deodorized and degreased with an ultrasonic generator, the ultrasonic frequency was 20 kHz, and the power was 50 W. Intermittent operation is adopted, each ultrasonic treatment time is 4 minutes, and the time interval between two ultrasonic treatments is 12 minutes, and the treatment is carried out 4 times. The temperature of alkaline water should be controlled at 15 °C during the whole treatment process. Then the fish is cut into pieces, and the cut fish pieces are placed in 7 kg of a 15% salt solution, and vacuum pickled for 15 minutes ...

Embodiment 2

[0020] A kind of processing method of bad seawater fish comprises the following steps:

[0021] (1) Pre-treatment of seawater fish: Remove head, scales, viscera, blood, etc. from seawater fish, and then cut them into two halves from the vertebrae;

[0022] (2) Cleaning: Wash the pre-treated sea fish with tap water for 5 minutes to clean the mucus on the surface of the fish to prevent microbial contamination in subsequent processing;

[0023] (3) Alkaline water combined with ultrasonic treatment to remove fishy smell: put the washed seawater fish into the alkaline water with a pH of 8.0 obtained by electrolysis, and the amount of water is to submerge the fish body; use an ultrasonic generator to remove fishy smell For degreasing treatment, the ultrasonic frequency is 20 kHz, the power is 50 W, and intermittent operation is adopted. The time of each ultrasonic treatment is 3 minutes, and the time interval between two ultrasonic treatments is 10 minutes. at 10°C;

[0024] (4) P...

Embodiment 3

[0030] A kind of processing method of bad seawater fish comprises the following steps:

[0031] (1) Pre-treatment of seawater fish: Remove head, scales, viscera, blood, etc. from seawater fish, and then cut them into two halves from the vertebrae;

[0032] (2) Cleaning: Wash the pre-treated sea fish with tap water for 10 minutes to clean the mucus on the surface of the fish to prevent microbial contamination in subsequent processing;

[0033] (3) Alkaline water combined with ultrasonic treatment to remove fishy smell: put the washed seawater fish into alkaline water with a pH of 9.5 obtained by electrolysis. For degreasing treatment, the ultrasonic frequency is 20 kHz, the power is 50 W, and intermittent operation is adopted. The time of each ultrasonic treatment is 5 minutes, and the time interval between two ultrasonic treatments is 15 minutes. The temperature is 25°C;

[0034] (4) Pickling: soak the deodorized seawater fish in 18wt.% salt water, the mass ratio of seawater...

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PUM

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Abstract

The invention provides a method for processing pickled seawater fish with grain and wine. The method includes the following steps of pretreatment of seawater fish, cleaning, combination of alkaline water treatment and ultrasonic treatment for fishy smell elimination, pickling, dehydration, pickling with grain and wine, vacuum packaging and disinfection. The fishy smell and redundant fat of seawater fish are eliminated through alkaline water and ultrasonic waves, so that the product quality is improved, wherein the alkaline water is obtained through electrolysis. A vacuum pickling mode is adopted, so that pickling efficiency is greatly improved. The seawater fish is soaked and treated in a ClO2 solution, so that the good disinfection and preservative effect is achieved. The seawater fish is coated with natural antioxidant tea polyphenol, so that the good bacteriostat preservation effect is achieved.

Description

Technical field [0001] The present invention is a refined processing technology field for aquatic products, and it involves a processing method of macagons. Background technique [0002] Wicker fish is an excellent traditional food with national characteristics in the south of my country. It is made of fresh carp, grass carp, and big yellow croaker.However, the traditional processing process is mainly based on freshwater fish as the raw material. The fish pieces need to be marinated with high salt, which can easily cause excessive salty taste and uneven distribution in the fish blocks, resulting in the degeneration of the fish tissue protein, making it difficult for flavoring materials such as grains to be grains and other flavors.The penetration, long marinating time, and high nitrite content of the product. Invention content [0003] The purpose of the present invention is to provide seawater fish with strong fishy smell, high unsaturated fatty acid content, and easy oxidation...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
CPCA23L5/21A23L5/276A23L5/32A23L17/00A23L29/035A23V2002/00A23V2200/02A23V2250/154A23V2250/2132A23V2300/48
Inventor 林春强林春宝柯范生钟机曾文武
Owner 福建坤兴海洋股份有限公司
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