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Preserving method of low-salt sea bass

A processing method and technology for sea bass, which are applied in the field of salting and processing of low-salt sea bass, can solve the problems of poor taste, hard texture of fish and high salt content, and achieve soft and hard muscles without rehydration and salt reduction treatment. Moderate, nutrient-rich effects

Active Publication Date: 2014-09-10
青岛米洛可供应链有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional salted fish has the characteristics of unique flavor and rich nutrition, but the production efficiency and competitiveness are low. Due to the limitation of natural climate conditions, the food safety, flavor quality and quality of the product are poor
To sum up, there are mainly three deficiencies in the following aspects: one is that the salt content is high, the taste is too salty, and it needs to be soaked in water for a long time before eating; Hard; third, there is a lack of hygienic quality control in the pickling process, and there are potential hazards to food safety
The salted fish obtained by this processing method has high salt content, and the taste is too salty. It needs to be soaked in water for a long time before eating, and the texture of the fish is hard and the taste is not good.

Method used

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  • Preserving method of low-salt sea bass
  • Preserving method of low-salt sea bass
  • Preserving method of low-salt sea bass

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A method for salting and processing low-salt sea bass, comprising the following steps:

[0044] (1) Pretreatment: Remove the scales and viscera of the fresh fish, and rinse them with clean water.

[0045] (2) Marinating: put fish weighing about 500g into 6L of concentrated brine with a mass concentration of 13%, and marinate at a temperature below 15°C for 50 hours. After marinating, take it out and drain.

[0046] (3) Desalination: quickly put the drained fish into the desalination solution and soak for 50 hours below 15°C.

[0047] The desalination solution is made by mixing the following components by weight percentage: 1% seaweed polyphenol, 0.1% vitamin C, 1% compound phosphate, and 97.9% water.

[0048] The composite phosphate is prepared by mixing the following components in parts by weight: 42 parts of sodium tripolyphosphate, 25 parts of sodium hexametaphosphate, 12 parts of sodium pyrophosphate, 18 parts of sodium dihydrogen phosphate, and 8 parts of disodium h...

Embodiment 2

[0056] A method for salting and processing low-salt sea bass, comprising the following steps:

[0057] (1) Pretreatment: Remove the scales and viscera of the thawed frozen fish, and rinse them with clean water.

[0058] (2) Marinating: put fish weighing about 500g into 6.5L concentrated brine with a mass concentration of 15%, and marinate at a temperature below 15°C for 45 hours. After marinating, take it out and drain.

[0059] (3) Desalting: quickly put the drained fish into the desalting solution and soak for 45 hours below 15°C.

[0060] The desalination solution is prepared by mixing the following components by weight percentage: 5% seaweed polyphenols, 2% vitamin C, 5% complex phosphate, and 88% water.

[0061] The composite phosphate is prepared by mixing the following components in parts by weight: 46 parts of sodium tripolyphosphate, 20 parts of sodium hexametaphosphate, 10 parts of sodium pyrophosphate, 15 parts of sodium dihydrogen phosphate, and 4 parts of disodiu...

Embodiment 3

[0069] A method for salting and processing low-salt sea bass, comprising the following steps:

[0070] (1) Pretreatment: Remove the scales and viscera of the fresh fish, and rinse them with clean water.

[0071] (2) Marinating: Put the fish weighing about 800g into 10L of concentrated brine with a mass concentration of 14%, and marinate for 48 hours below 15°C. After the marinating, take it out and drain.

[0072] (3) Desalting: quickly put the drained fish into the desalting solution and soak for 48 hours below 15°C.

[0073] The desalination solution is prepared by mixing the following components by weight percentage: 3% seaweed polyphenols, 1% vitamin C, 3% complex phosphate, and 93% water.

[0074] The composite phosphate is prepared by mixing the following components in parts by weight: 44 parts of sodium tripolyphosphate, 22 parts of sodium hexametaphosphate, 11 parts of sodium pyrophosphate, 16 parts of sodium dihydrogen phosphate, and 7 parts of disodium hydrogen phos...

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Abstract

The invention discloses a preserving method of low-salt sea bass. Fresh fish or frozen fish is used as the raw material, and the preserved sea bass is produced by the following steps including pretreatment, preserving, desalting, finished-product packaging and storing. The preserving method is simple and suitable for industrial production, and the preserved sea bass is rich in nutrition, high in water content, light in color of fish flesh, moderate in hardness of muscle, relatively low in salt content, excellent in mouth feeling, convenient to cook, and does not need rehydration and desaltation.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a salting and processing method of low-salt sea bass. Background technique [0002] Sea bass is perch, mainly produced in the Yellow Sea and Bohai Sea in my country. It is larger and longer, with a lower jaw longer than the upper jaw, and a sharper mouth, which is different from freshwater perch. There are two kinds of white bass and black bass. The abdomen of white bass is white, the back is blue-gray, and there are irregular black spots on both sides; the whole body of black bass is black-gray, very dark in color, and the black spots on both sides are not obvious. Sea bass is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients. It has the effects of nourishing the liver and kidney, benefiting the spleen and stomach, resolving phlegm and relieving cough, and has a good tonic effect on people with insufficient liver ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
CPCA23B4/023
Inventor 李振兴郝子娜林洪
Owner 青岛米洛可供应链有限公司
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