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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 and tenderness of the product; in the case of similar moisture content, improve the preservation time of the product through the preparation process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Embodiment 1: Dried carp with lemon

[0051] (1) Raw material handling

[0052] First, remove the head, scale and skin of the fresh carp, and then take the back muscles and cut them into fish pieces of equal size (about 6 cm in length, 1 cm in width, and 1 cm in thickness) along the direction of the fish body fibers. % concentration of brine for washing.

[0053] (2) pickling and fermentation

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

[0055] Put the fish pieces evenly in the pickling liquid, arrange them layer by layer, and marinate them at 8°C for 4 hours.

[0056] After marinating, the fish pieces are drained and then inoculated and fermented. Before the inoculation, the Lactobacillus plantarum was first activated. The specific method was to inoculate the Lactobacillus plantarum on the slant in the MRS liquid medium, culture it statically a...

Embodiment 2

[0064] Embodiment 2: dried mackerel with honey

[0065] (1) Raw material handling

[0066] First cut off the head and skin of the fresh Spanish mackerel, then take the back muscle and cut it into fish pieces of equal size (about 6cm in length, 1cm in width, and 1cm in thickness) along the direction of the fish body fiber. Saline wash.

[0067] (2) pickling and fermentation

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

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

[0070] After marinating, drain the water and prepare for inoculation and fermentation. Firstly, 1g of Angel yeast powder was dissolved in 9mL of sterilized physiological saline, and then the solution was evenly spread on the fish block, the inoculum amount was 3wt% of the fish weight, and it was...

Embodiment 3

[0078] Example 3: Dried spiced sturgeon

[0079] (1) Raw material handling

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

[0081] (2) Pickled

[0082] Pickling solution formula: salt 4%, white sugar 9%, monosodium glutamate 1%, trehalose 0.5%, pepper 2%, cooking wine 1%, rice vinegar 1%, pepper cinnamon 1%, five-spice powder 1%.

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

[0084] (3) dry

[0085] The fish pieces marinated and processed in step 2 are combined with mid-infrared-hot air drying: the drying temperature is 65°C, and the radiation intensity is 0.46W / cm 2 , the radiation distance is 6cm, the wind speed is 1m / s, the time is 1.5h, and...

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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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