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Fish quality improvement method

A fish meat and processing method technology, which is applied in the field of fish meat processing and fish meat quality improvement, can solve problems such as affecting sales channels, hindering the progress of deep processing of fish products, etc., and achieves the effect of improving taste, improving the defects of hairy minced meat, and moderate taste.

Inactive Publication Date: 2015-12-16
PENGLAI JINGLU FISHERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This original processing method seriously hinders the progress of deep processing of fish products and affects the further expansion of sales channels

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1 silver carp processing method

[0022] 1. Raw material and pretreatment

[0023] Remove the scales, guts and gills of silver carp and cut them into pieces.

[0024] 2. Processing method

[0025] 1) Prepare kneading liquid: mix and stir until uniform by mass ratio of 86 parts of ice water (0-1°C), 13.5 parts of edible salt, and 0.5 part of phosphate (E-450).

[0026] 2) Vacuum tumbling: Mix the fish meat pieces with the kneading liquid from the previous step evenly according to the mass ratio of 1.5:1, then vacuum-tumble at -0.02MPa, 5-7°C for 8 hours, and the tumbling frequency is: Vacuum tumble for 5 minutes every 1 hour to ensure uniform taste and texture.

[0027] 3) Adjustment of salt content: adding iced brine to soak the fish pieces after rolling in the previous step to adjust the salt content, the mass ratio of fish pieces to iced brine is 1:1 (the concentration of iced brine is 1wt%, and the temperature is 0° C.), During the soaking process, the...

Embodiment 2

[0032] Embodiment 2 perch processing method

[0033] 1. Raw material and pretreatment

[0034] The sea bass is descaled, gutted and gilled, then cut into pieces.

[0035] 2. Processing method

[0036] 1) Prepare kneading solution: 88 parts of ice water at 3°C, 11.3 parts of edible salt, and 0.7 part of phosphate (E-450) in mass ratio, mix and stir until uniform.

[0037] 2) Soaking and tumbling: Mix the fish pieces with the kneading solution in the previous step evenly according to the mass ratio of 2.5:1, and perform vacuum tumbling treatment at a vacuum degree of -0.03MPa at a low temperature of 5-7°C for 9 hours, and the tumbling frequency is : Vacuum tumble for 8 minutes every 3 hours to ensure uniform taste and texture.

[0038] 3) Cleaning and salt adjustment: add iced brine to soak the fish pieces after the previous step for salt adjustment, the mass ratio of fish pieces to iced brine is 1.5:1 (the concentration of iced brine is 1.2%, and the temperature is 3°C ), t...

Embodiment 3

[0043] Embodiment 3 frozen catfish processing method

[0044] 1. Raw material and pretreatment

[0045] Thaw the frozen catfish, remove the scales, guts and gills, and cut into fish pieces.

[0046] 2. Processing method

[0047] 1) Prepare the kneading solution: mix and stir until uniform with 90 parts of ice water at 5°C, 9 parts of edible salt, and 1 part of phosphate (E-450) in mass ratio.

[0048] 2) Soaking and tumbling: Mix the fish pieces with the kneading solution from the previous step evenly in a mass ratio of 2:1, and then perform vacuum tumbling treatment at a vacuum degree of -0.04MPa at a low temperature of 8-10°C for 12 hours, and the tumbling frequency is : Vacuum tumble for 10 minutes every 2 hours to ensure uniform taste and taste.

[0049] 3) Cleaning and salt adjustment: add iced brine to soak the fish pieces after the previous step to adjust the salt content. °C); during the soaking process, the temperature is controlled at 10 °C, the soaking water is ...

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Abstract

The invention belongs to the field of food processing and relates to a fish processing method, in particular to a fish quality improvement method. The fish quality improvement method includes: 1) fish preprocessing; 2) vacuum tumbling; 3) salt adjustment; 4) water control; 5) quick freezing and the like. The fish quality improvement method has the advantages that aiming at the defect that various kinds of fish are lack of tenderness and chewiness and less prone to acceptance, fish is processed to improve taste quality until taste and flavor of the processed fish are accepted by mass consumers; after improvement, the fish is tender to taste and moderate in flavor, and the intrinsic defect of lack of tenderness and chewiness of the fish is overcome.

Description

technical field [0001] The invention relates to a method for processing fish meat, in particular to a method for improving the quality of fish meat, and belongs to the field of food processing. Background technique [0002] The existing fish processing method is still limited to simple raw material processing, adding seasonings to adjust and improve the local flavor of fish meat, but not paying attention to the improvement of its taste and mouthfeel. This original processing method has seriously hindered the progress of deep processing of fish products and affected the further expansion of sales channels. [0003] In the field of deep processing of fish meat products, there is an urgent need to change conventional processing methods and provide a new fish meat processing technology. Contents of the invention [0004] The invention aims at the deficiency of the existing fish meat processing technology, and provides a new method for improving the quality of the fish meat, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 牟伟丽曹建峰孙盛娟张道旭李建利
Owner PENGLAI JINGLU FISHERY
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