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Golden pomfret deodorization method and processing method of half-dry instant golden pomfret

A treatment method and processing method technology, which is applied in food science, food preservation, food preparation, etc., can solve the problems of high salt content, damage to the original nutrition of sea fish, and no reports, so as to achieve rich nutrition without destroying the texture of the product , unique flavor effect

Inactive Publication Date: 2015-12-16
HAINAN UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At home and abroad, most sea fish are processed with salt, smoked or made into canned products. However, these processing methods will cause the product to contain too much salt, contain carcinogens such as benzopyrene, or seriously damage the original nutrition of sea fish.
And at present, most of the ready-to-eat seafood products focus on vannamei, various shellfish, oysters, abalone, etc., but there is no domestic report on the instant products of golden pomfret

Method used

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  • Golden pomfret deodorization method and processing method of half-dry instant golden pomfret
  • Golden pomfret deodorization method and processing method of half-dry instant golden pomfret
  • Golden pomfret deodorization method and processing method of half-dry instant golden pomfret

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] After the golden pomfret was cleaned, the head, fins and viscera were removed, and then cut into pieces. The size of the golden pomfret obtained was 2.5-3.5cm×1.5-2.5cm×0.5-1.5cm, which was used for subsequent experiments.

[0060] Design the deodorization scheme, as shown in Table 1. The designed deodorization schemes are all treated at room temperature for 4 hours, and the results are shown in Table 1.

[0061] Table 1 Deodorization scheme and deodorization effect

[0062]

[0063]

[0064] Note: Sensory score, 0-no fishy smell; 1-slight fishy smell; 3-some fishy smell; 4-general fishy smell; 5-heavy fishy smell; 6-heavy fishy smell;

[0065] Therefore, choose the method of weak alkaline water + ginger water to remove the fishy smell of golden pomfret. Each parameter is measured below.

[0066] 1. Alkaline water immersion method single factor test

[0067] At 28°C, the fish pieces were treated with 0.1%, 0.2%, 0.4%, 0.6%, 0.8% Na 2 CO 3 Soak in the solution...

Embodiment 2

[0096] The present invention has also carried out following experiment:

[0097] Group 1: After cleaning the golden pomfret, remove the head, fins, viscera, and cut into pieces, the size of the golden pomfret pieces obtained is 2.5-3.5cm×1.5-2.5cm×0.5-1.5cm;

[0098] Put the gold pomfret pieces into the sodium carbonate solution with a mass concentration of 0.3%, and soak for 35 minutes at 30°C;

[0099] Then put it into ginger water with a mass concentration of 0.075g / ml or more, and soak for 6 hours at 2°C;

[0100] Group 2: After cleaning the golden pomfret, remove the head, fins, viscera, and cut into pieces, the size of the golden pomfret pieces obtained is 2.5-3.5cm×1.5-2.5cm×0.5-1.5cm;

[0101] Put the gold pomfret pieces into the sodium carbonate solution with a mass concentration of 0.6%, soak at 26°C for 25 minutes;

[0102] Then put it into ginger water with a mass concentration of 1g / ml or more, and soak at 6°C for 4 hours;

[0103] Group 3: After cleaning the g...

Embodiment 3

[0111] Through preliminary experiments, the methods of primary and secondary drying and the penetration of seasonings into flavors were explored: five methods were selected, namely blast drying at 60 degrees Celsius, vacuum drying, cold air drying at 20 degrees Celsius, frying and microwave drying. It is found by comparison that microwave and frying are more effective than other drying methods in terms of energy consumption and product texture. When the same water activity is achieved, microwave can save time and energy to a great extent, and solve other problems of uneven moisture distribution in drying; frying can quickly dehydrate and give the product a unique flavor.

[0112] Three methods of atmospheric pressure soaking, vacuum impregnation and high pressure treatment were used to explore the methods of seasoning infiltration into fish pieces. The comparison found that: normal pressure soaking takes a long time, high pressure treatment is easy to make fish pieces rotten, a...

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Abstract

The invention relates to the field of golden pomfret processing, in particular to a golden pomfret deodorization method and a processing method of a half-dry instant golden pomfret. The golden pomfret deodorization method provided by the invention comprises the following steps: firstly, soaking golden pomfret blocks in a certain concentration of sodium carbonate solution at a specific temperature for a certain period of time; and soaking the golden pomfret blocks in a certain concentration of ginger water at a specific temperature for a certain period of time for deodorization of the golden pomfret. The treated golden pomfret blocks are free of a fishy smell; and the quality of the golden pomfret is not affected. The invention further provides the processing method of the half-dry instant golden pomfret. The processing method comprises the following steps: carrying out deodorization pretreatment, and then sequentially carrying out the technological processes of primary drying, impregnation liquid infiltration, frying and secondary drying, so as to prepare the half-dry instant golden pomfret. The half-dry instant golden pomfret has filemot, even and glossy epidermis, appropriate saltiness and sweetness, strong and harmonious wine flavor, remaining fragrance in mouth, long aftertaste, strong bouquet, no peculiar smell or oily smell, no fishy smell, abundant nutrition, unique flavor and moderate hardness.

Description

technical field [0001] The invention relates to the field of golden pomfret processing, in particular to a processing method for removing fishy smell from golden pomfret and a processing method for semi-dried instant golden pomfret. Background technique [0002] The peculiar fishy smell of fish itself is the main reason that consumers cannot accept. The characteristic components of fishy smell are δ-aminovaleric acid, δ-aminovaleraldehyde and hexahydropyridine compounds present in fish skin mucus, and volatile organic acids and low molecular volatile aldehydes and ketones in fish. In addition, a large amount of trimethylamine oxide in sea fish will also be decomposed into trimethylamine and dimethylamine under the action of enzymes and microorganisms, and the co-existence of trimethylamine with δ-aminovaleric acid and hexahydropyridine will enhance the fish's immune system. fishy smell. [0003] At present, deep processing of golden pomfret as raw material to produce high ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/015A23L1/01A23L3/01A23L3/015A23L17/10A23L5/10A23L5/20
CPCA23L3/01A23L3/0155A23V2002/00
Inventor 胡晓苹陈茉黄睿刘荣锋马廷鹏徐高科张伟敏冯爱国庞真真宋彦廷
Owner HAINAN UNIVERSITY
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