Low-temperature fermentation flavor large yellow croaker and preparation method thereof

A technology of low-temperature fermentation and large yellow croaker, which is applied in the direction of dry preservation of meat/fish and preservation of meat/fish with chemicals, etc. It can solve the problems of losing the umami taste of large yellow croaker, loss of nutrients, and stiff meat, so as to maintain color and quality, The effect of increasing amino acid content and improving flavor

Active Publication Date: 2015-05-27
NINGDE CITY YUEHAI AQUATIC PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these products have a long shelf life, some have high salt content, and some have been processed at high temperature, which loses the original umami taste of large yellow croakers, makes the meat stiff, and causes the loss of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method of preparation of low -temperature fermentation flavor big yellow croaker: Big yellow croakers are treated, fish perforation, marinating, low temperature fermentation, ultrasonic vacuum drying, that is, the product.

[0023] Specific steps are as follows:

[0024] (1) Pre -treatment of ingredients: Wash the dirt and mucous membranes on the surface of fresh big yellow croakers with water, use stainless steel knife to dissected the fish along the dorsal fins, remove the internal organs, and wash the blood stains and black film;

[0025] (2) Fish flesh perforation with a piercing needle perforation, perforation of big yellow croaker and fish, the micropore distance is 0.5 mm, and the micro -pore diameter is 0.1 mm;

[0026] (3) Pickling: Add a fish weighing 1.5%of the salt weight to the big yellow croaker after perforation, eat a layer of fish and one layer of salt, press heavy items, pick up 5 ° C for 4 hours;

[0027] (4) Low temperature fermentation: Add fermentati...

Embodiment 2

[0032] A method of preparation of low -temperature fermentation flavor big yellow croaker: Big yellow croakers are treated, fish perforation, marinating, low temperature fermentation, ultrasonic vacuum drying, that is, the product.

[0033] Specific steps are as follows:

[0034] (1) Pre -treatment of ingredients: Wash the dirt and mucous membranes on the surface of fresh big yellow croakers with water, use stainless steel knife to dissected the fish along the dorsal fins, remove the internal organs, and wash the blood stains and black film;

[0035] (2) Fish meat perforation: use laser perforation to perforated the big yellow croaker and fish, the micropore distance is 2 mm, and the micro -hole diameter is 0.2 mm;

[0036] (3) Pickling: Add a fish with a weight of 2.0%of the salt weighing to the big yellow croaker after perforation. One layer of fish and one layer of salt, press heavy items, marinate at 10 ° C for 5 hours;

[0037] (4) Low temperature fermentation: Add fermentati...

Embodiment 3

[0042] A method of preparation of low -temperature fermentation flavor big yellow croaker: Big yellow croakers are treated, fish perforation, marinating, low temperature fermentation, ultrasonic vacuum drying, that is, the product.

[0043] Specific steps are as follows:

[0044] (1) Pre -treatment of ingredients: Wash the dirt and mucous membranes on the surface of fresh big yellow croakers with water, use stainless steel knife to dissected the fish along the dorsal fins, remove the internal organs, and wash the blood stains and black film;

[0045] (2) Fish flesh perforation with a piercing needle perforation, perforation of big yellow croaker and fish, the micropore distance is 1 mm, and the micro -pore diameter is 0.15 mm;

[0046] (3) Pickling: Add the fish weighing 1.8%of the salt weight to the big yellow croaker after perforation, eat a layer of fish and one layer of salt, press heavy items, marinate at 8 ° C for 4.5 hours;

[0047] (4) Low temperature fermentation: Add fer...

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PUM

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Abstract

The invention discloses a low-temperature fermentation flavor large yellow croaker and a preparation method thereof. The preparation method comprises the following steps: pretreating a large yellow croaker, punching the fish meat, salting, performing low-temperature fermentation, and performing ultrasonic vacuum drying, thereby obtaining the product. The whole production process is almost performed at low temperature, and the color, freshness, taste and nutritional ingredients of the large yellow croaker can be well preserved.

Description

Technical field [0001] The present invention is the field of aquatic product processing, which involves a low -temperature fermentation flavor big yellow croaker and its preparation methods. Background technique [0002] Pseudosciaena Crocea, also known as yellow croaker and cucumber fish, is a hard bone fish, a seal -shaped head, a family of stone, and a yellow croaker.Big yellow croaker is fresh and tender, delicious, rich in nutrition, and is rich in protein, trace elements, vitamins and various amino acids. [0003] The public number of CN 102626239 A China Invention Patent Application Announcement The "Machining Craft of Yellow Croissance" in the instructions in the instructions of the instructions first cut the fish and clean it, and put in 4.2%salt and 1%MSG of the fish weight to salt.The invention patent with the public number CN 1935027A discloses a method of machining the instant rhubarb. It is characterized by the treatment of big yellow croakers with salt and salty ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/22A23B4/03
Inventor 罗联钰石晓明
Owner NINGDE CITY YUEHAI AQUATIC PROD
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