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Processing method of seasoned saury

A processing method, the technology of saury, is applied in the direction of ultra-high pressure food processing, the function of food ingredients, and the preservation of food ingredients as antimicrobial. Convenient and elastic effect

Inactive Publication Date: 2015-07-22
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The traditional food seasoning procedure is only surface infiltration, and the flavor substances float on the surface of the food. This method has the problems of not deep taste and uneven seasoning, especially for food raw materials with high water content. This phenomenon is more serious. is a problem in the industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The saury is descaled, laparotomized, viscerated, cleaned, and dried until the water content is 40%;

[0040] Cut the saury into slices with a thickness less than 1 cm;

[0041] The sliced ​​saury is placed in a solution containing 2% acetic acid, 0.05% sodium citrate, and 4% sodium polyphosphate in mass percent, soaked at 0-4°C for 12 hours; dried to a water content of 40%;

[0042] Submerge the sliced ​​saury slices in a solution containing 0.1% tea polyphenols and 0.1% vitamin C by mass, so that the weight ratio of the sliced ​​saury slices to the solution is 1:2, and soak for 12 hours at 0-4°C;

[0043] Put the soaked saury slices into the pot, cook for 10 minutes, and then simmer to cool down, so that the slices are naturally cooled;

[0044]Mix 5 parts of sugar, 1 part of monosodium glutamate, 1 part of table salt, 1 part of cooking wine, and 100 parts of water to prepare the seasoning A liquid, heat to boil, and put the cooked saury slices into the mixture accor...

Embodiment 2

[0049] The saury is descaled, laparotomized, viscerated, cleaned, and dried until the water content is 35%;

[0050] Cut the saury into slices with a thickness less than 1 cm;

[0051] The sliced ​​saury is placed in a solution containing 2% acetic acid, 0.05% sodium citrate, and 4% sodium polyphosphate in mass percentages, soaked at 0-4°C for 12 hours; dried to a water content of 35%;

[0052] Submerge the sliced ​​saury slices in a solution containing 0.1% tea polyphenols and 0.1% vitamin C by mass, so that the weight ratio of the sliced ​​saury slices to the solution is 1:2, and soak for 12 hours at 0-4°C;

[0053] Put the soaked saury slices into the pot, cook for 10 minutes, and then simmer to cool down, so that the slices are naturally cooled;

[0054] Mix 5 parts of sugar, 1 part of monosodium glutamate, 1 part of table salt, 1 part of cooking wine, and 100 parts of water to prepare the seasoning A liquid, heat to boil, and put the cooked saury slices into the mixture ...

Embodiment 3

[0059] The saury is descaled, laparotomized, viscerated, cleaned, and dried until the water content is 45%;

[0060] Cut the saury into slices with a thickness less than 1 cm;

[0061] The sliced ​​saury is placed in a solution containing 2% acetic acid, 0.05% sodium citrate, and 4% sodium polyphosphate in mass percent, soaked at 0-4°C for 12 hours; dried to a water content of 45%;

[0062] Submerge the sliced ​​saury slices in a solution containing 0.1% tea polyphenols and 0.1% vitamin C by mass, so that the weight ratio of the sliced ​​saury slices to the solution is 1:2, and soak for 12 hours at 0-4°C;

[0063] Put the soaked saury slices into the pot, cook for 15 minutes, and then simmer to cool, so that the slices are naturally cooled;

[0064] Mix 5 parts of sugar, 1 part of monosodium glutamate, 1 part of table salt, 1 part of cooking wine, and 100 parts of water to prepare the seasoning A liquid, heat to boil, and put the cooked saury slices into the mixture according...

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Abstract

The invention provides a processing method of seasoned saury. The method mainly comprises steps of pretreatment, slice cutting, soaking for fish smell removal and formaldehyde removal, cooking, pulse electrification for seasoning, packaging and sterilization. The seasoned saury prepared and processed with the method doesn't have any fishy smell, has low formaldehyde content, tastes delicious and good, is moderate in softness and hardness, basically maintains original nutritional ingredients of the saury, can be preserved for a long time, is convenient to carry, can be eaten after bag opening and has freshness, nutrition, convenience and safety.

Description

technical field [0001] The invention relates to the field of seafood processing, in particular to a processing method of seasoned saury. Background technique [0002] The saury is the only species of the needlefish order, the saury family, and the genus saury, and it is also one of the important edible fishes. The saury is rich in protein and fatty acid, and tastes delicious. According to analysis, saury contains unsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are indispensable to the human body. EPA and DHA can inhibit high blood pressure, myocardial infarction, and arteriosclerosis. . [0003] As health food in the form of food becomes more and more popular among consumers, ready-to-eat saury products gradually come into people's attention. [0004] Chinese patent application CN201310633828.6 discloses a processing method of flavored saury, comprising the following steps: 1) thawing saury; 2) decomposing and cleaning; 3)...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/015A23L1/025A23L1/272A23L3/015A23L17/10A23L5/20A23L5/30A23L5/41
CPCA23L3/0155A23V2002/00A23V2200/02A23V2200/048A23V2200/10A23V2250/022A23V2250/1614A23V2250/2132A23V2250/214A23V2300/10A23V2300/12A23V2300/46
Inventor 罗红宇石磊祁文汉王亚军
Owner ZHEJIANG OCEAN UNIV
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