Ready-to-eat smoked sturgeon pieces and processing method thereof

Abstract

The invention relates to ready-to-eat smoked sturgeon pieces and a processing method thereof. The processing method comprises the steps: with sturgeon as a raw material, with high-quality hardwood apple wood containing less resin for smoking, dissecting and killing the sturgeon, removing a head and a tail, cleaning, and then successively carrying out procedures of slicing, pickling, cleaning, draining, drying, smoking, drying and packing to obtain the ready-to-use smoked sturgeon piece dry cooked product. The process has small damage on sturgeon nutritional ingredients, and the content of benzopyrene (a) in the product is 0.24 [mu]g/kg which is far lower than the smoked fish benzopyrene content of less than or equal to 5 [mu]g/kg specified in GB7104-94. The product is safe and hygienic. At the same time, the smoked sturgeon pieces prepared through the process taste delicious, are tender in meat texture, and golden in color and luster, and extremely have product characteristics.

Description

technical field [0001] The invention relates to the field of fish product processing, and provides a smoked sturgeon product and a processing method thereof. Background technique [0002] Sturgeon belongs to the order Acipenseriformes and the family Acipenseridae. There are more than 30 species on the earth, including 8 species in my country. Sturgeon is a medium and large freshwater fish with high economic value. Compared with common farmed economic freshwater fish, it has the characteristics of high protein and high fat. Compared with other freshwater fish, sturgeon meat is tender, delicious and rich in various unsaturated fatty acids, with extremely rich nutritional value. In recent years, my country's sturgeon aquaculture industry has developed very rapidly, and the amount of sturgeon aquaculture has reached 80% of the world's total. However, the development of the sturgeon processing industry is sluggish: few processed products of sturgeon, lack of processing technolo...

AI Technical Summary

Problems solved by technology

The disadvantage is that brown sugar tea is not as good as smoking with hard wood with less resin such as jujube, poplar, peach, etc., and cannot give the fish a special smoked flavor; after frying and smoking silver carp, it is easy to produce benzopyrene, but there is no Detection index of benzopyrene

[0005] (2) 'A method of smoking fish' (patent application CN03111329.X) by Li Guoliang, Harbin City, Heilongjiang Province, is to put the fish in layers in containers, add salt and condiments to each layer for 20-30 hours Salt immersion treatment, put the salted fish in water for desalination treatment for 10-15 hours, and perform air-drying treatment for 8-12 hours in a ventilated environment. Under the temperature of ℃, use smoke for 5-10 hours to make the product; the advantage is that it does not destroy the nutritional content of the fish, the smoked fish tastes good, has high nutritional value, and can be stored for a long time; the disadvantage is that it cannot be stored according to different types of fish. The fish is smoked differently and no safety testing indicators are listed

The disadvantage is that it is easy to produce Clostridium botulinum (the optimum temperature range for toxin production is 20-35°C)

[0010] At present, the research on the smoked products of sturgeon has not been reported yet, and the smoked products using the existing technology have unsatisfactory effects. It can also improve the economic value of sturgeon and drive the comprehensive and sustainable development of the sturgeon industry.

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