Making method of flavor fish product

A production method and flavor fish technology, which is applied in the preservation of meat/fish, food preservation, meat/fish preservation with chemicals, etc., can solve the problems of tissue being too hard and dry, and achieve high moisture content, extended shelf life, and delicate taste Effect

Inactive Publication Date: 2016-01-13
DALIAN POLYTECHNIC UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem of too hard and too dry traditional dried fish products, improve the moisture a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0050] Example 1: Dried lemon carp

[0051] (1) Raw material processing

[0052] First cut off the head, scale, and skin of the fresh carp, then take the back muscles and cut along the fiber direction of the fish body into fish pieces of equal size (about 6 cm in length, 1 cm in width, and 1 cm in thickness), with a mass score of 3 % Concentration of brine cleaning.

[0053] (2) Pickling and fermentation

[0054] Pickling liquid formula: table salt 4%, white sugar 9%, monosodium glutamate 1%, trehalose 0.5%, chili 2%, cooking wine 1%, rice vinegar 1%, pepper cinnamon 1%.

[0055] Place the fish pieces evenly in the marinating solution, layer by layer, and marinate at 8°C for 4 hours.

[0056] After marinating, the fish pieces are drained and then inoculated and fermented. Before inoculation, Lactobacillus plantarum is first activated. The specific method is to inoculate Lactobacillus plantarum on the slant in MRS liquid medium, stand for 24 hours at 35°C, and subculture 3 times to full...

Example Embodiment

[0064] Example 2: Honey dried Spanish mackerel

[0065] (1) Raw material processing

[0066] First cut off the head and skin of the fresh mackerel, then take the back muscles and cut along the fiber direction of the fish body into fish pieces of equal size (about 6 cm in length, 1 cm in width, and 1 cm in thickness), using 2% mass fraction Salt water cleaning.

[0067] (2) Pickling and fermentation

[0068] Pickling liquid formula: salt 3.5%, white sugar 9%, monosodium glutamate 1%, trehalose 0.5%, chili 2%, cooking wine 0.5%, rice vinegar 0.5%, pepper cinnamon 1%.

[0069] Place the fish pieces evenly in the marinating solution, layer by layer, and marinate at 6°C for 4 hours.

[0070] After marinating, drain the water and prepare for inoculation and fermentation. Firstly, 1g Angel yeast powder was dissolved in 9mL sterilized physiological saline, then the solution was evenly smeared on the fish, the inoculum was 3wt% of the fish weight, placed in a 28°C constant temperature incubator...

Example Embodiment

[0078] Example 3: Dried spiced sturgeon

[0079] (1) Raw material processing

[0080] First cut off the head and skin of the fresh sturgeon, then take the back muscles and cut along the fiber direction of the fish body into fish pieces of equal size (about 6 cm in length, 1 cm in width, and 1 cm in thickness), using 3% salt water Clean.

[0081] (2) Pickled

[0082] Pickling liquid formula: table salt 4%, white sugar 9%, monosodium glutamate 1%, trehalose 0.5%, chili 2%, cooking wine 1%, rice vinegar 1%, pepper cinnamon 1%, allspice 1%.

[0083] Marinating: Put the pieces of fish evenly in the marinating solution, place them layer by layer, and marinate for 12 hours at 4°C.

[0084] (3) Dry

[0085] The fish pieces that have been marinated in step 2 are dried by combination of mid-infrared and hot air: drying temperature 65°C, radiation intensity 0.46W / cm 2 , The radiation distance is 6cm, the wind speed is 1m / s, and the time is 1.5h, and the moisture content of the dried fish after dryi...

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PUM

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Abstract

The invention relates to a flavor fish product and a making method thereof. The method provided by the invention comprises the steps of: raw material treatment, curing, fermenting, drying, packaging and sterilizing. The method applies different strains, like lactobacillus plantarum and yeast to fermentation of fish so as to obtain a natural sweet and sour flavor product, and mixing the product with lemon juice and honey. The product is unique in flavor, and is nutritive and healthy. Compared with traditional dried products, the fermented dried fish has reduced fleshy roughness, more delicate taste, higher moisture content, and extended shelf life, and is more conducive to product circulation.

Description

technical field [0001] The invention relates to a method for making fish products, in particular to a method for making flavored fish products by fermenting bacteria. Background technique [0002] my country is rich in fish resources and the output is huge. Fish is rich in nutrients, rich in a variety of unsaturated fatty acids, vitamins and minerals and other ingredients. At present, fish in our country are mainly eaten fresh, and the processing ratio is not high, and improper storage of some fish raw materials can easily produce toxic components such as biogenic amines. In order to prolong the storage time of fish raw materials, people are used to processing fish into dried products by drying, drying and other technical means. However, the processing of traditional dried fish products is greatly affected by the environment and storage conditions, and the products also have defects such as low water content, rough taste, and easy to produce fishy smell, and the quality is...

Claims

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Application Information

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IPC IPC(8): A23B4/22A23B4/18A23B4/033
Inventor 董秀萍吴琼李德阳林心萍王南鹰纪超凡祁立波朱蓓薇张晓芳赵雪萌
Owner DALIAN POLYTECHNIC UNIVERSITY
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