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Making method of quick-frozen seasoned pacific saury

A production method and a technology for saury, which are applied to the preservation of food ingredients as antioxidants, food ingredients as taste improvers, and food ingredients as antimicrobial preservation, etc., can solve the loss of effective ingredients and water, loss of fresh fish flavor, There are no problems such as freshness, fragrance, etc., to achieve the effects of good sensory quality, stable quality and unique flavor

Inactive Publication Date: 2016-03-02
HENGMAO IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because saury meat contains less fat and is anti-oxidant, canned cooked fish can be stored at room temperature for more than ten years without deterioration. It has the fresh smell of fresh fish, but if it is stored in the freezer for a long time, the effective ingredients and water in the fresh fish will be lost, the flesh of the fish will turn yellow, and gradually lose the fresh smell of fresh fish, and its shelf life is short lack of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of quick-frozen seasoned saury, which goes through the following specific process steps

[0030] (1) Selection of raw materials: select frozen saury soaked and thawed in salt water with a concentration of 3% as raw materials, wherein the central temperature of the fish body is controlled at -4°C during the thawing process, and it is set aside;

[0031] (2) Processing of raw materials: remove the scales of the saury selected in step (1), cut off the head, cut a small opening from the anus of the fish body, take out the internal organs, wash the fish body with clear water, and make get saury sticks;

[0032](3) Soaking in salt and sugar water: put the saury sticks prepared in step (2) into salt and sugar water to soak to reduce histamine, the soaking conditions are: the temperature of the salt and sugar water is controlled at 10°C, and the soaking time is 15 minutes; wherein, the salt and sugar water is It is formulated by weight percentage from the ...

Embodiment 2

[0041] A preparation method of quick-frozen seasoned saury, which goes through the following specific process steps

[0042] (1) The selection of raw materials: select frozen saury soaked and thawed in salt water with a concentration of 2% as the raw material, wherein the central temperature of the fish body is controlled at -5°C during the thawing process, and it is reserved;

[0043] (2) Processing of raw materials: remove the scales of the saury selected in step (1), cut off the head, cut a small opening from the anus of the fish body, take out the internal organs, wash the fish body with clear water, and make get saury sticks;

[0044] (3) Soak in salt and sugar water: put the saury sticks prepared in step (2) into salt and sugar water to reduce histamine. It is formulated from the following components by weight percentage: 1% salt, 0.5% fructose, 0.5% maltose and 98% water;

[0045] (4) Ultra-high pressure treatment: the saury sticks soaked in salt and sugar water obtai...

Embodiment 3

[0053] A preparation method of quick-frozen seasoned saury, which goes through the following specific process steps

[0054] (1) Selection of raw materials: select frozen saury soaked and thawed in salt water with a concentration of 4% as raw materials, wherein, during the thawing process, the temperature of the center of the fish body is controlled at -3°C for subsequent use;

[0055] (2) Processing of raw materials: remove the scales of the saury selected in step (1), cut off the head, cut a small opening from the anus of the fish body, take out the internal organs, wash the fish body with clear water, and make get saury sticks;

[0056] (3) Soak in salt and sugar water: put the saury sticks prepared in step (2) into salt and sugar water to soak to reduce histamine, the soaking conditions are: the temperature of the salt and sugar water is controlled at 0°C, and the soaking time is 20 minutes; wherein, the salt and sugar water is It is formulated by weight percentage from t...

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PUM

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Abstract

The invention discloses a making method of quick-frozen seasoned pacific saury. The method mainly solves the problems of no fresh taste and poor mouthfeel of existing canned pacific saury products and short shelf life of frozen fresh fish segments. The making method includes: selecting frozen and brine thawed fresh pacific saury as the raw material, conducting scaling, decapitating, viscus removing and washing to obtain pacific saury strips; soaking the pacific saury strips in salt sugar water to reduce histamine, washing off the salt sugar on the strip surfaces, then putting the pacific saury strips in clear water to conduct ultrahigh pressure treatment, then dipping the pacific saury strips into seasoning liquid in order to be tasty, then putting the pacific saury strips into a mycose antifreeze solution to conduct antifreeze dipping treatment, draining the antifreeze solution from the surfaces of the pacific saury strips, then carrying out electron beam cold sterilization, quick-freezing, packaging and inspection to be qualified. The making method provided by the invention has the characteristics of reasonable process and strong operability. The made pacific saury not only has the characteristics of safety and sanitation, and long shelf life, but also has bright color, mellow taste, palatable sweet and salty taste, and unique flavor.

Description

technical field [0001] The invention relates to the preparation of aquatic food products, in particular to a method for preparing quick-frozen seasoned saury. Background technique [0002] We know that the saury is the only species of the needlefish order, the saury family, and the genus saury. It belongs to cold-water ocean migratory fish, and is mainly distributed in the sea off Hokkaido, Japan, and the Northwest Pacific Ocean. It is rich in high-quality protein and anti-aging vitamin E and vitamin A, its nutritional value is higher than that of beef and tuna, and contains indispensable eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) unsaturated fatty acids. Saury is delicious and cheap, and it is a common food in some East Asian regions. Eating saury has the functions of inhibiting high blood pressure, preventing myocardial infarction, arteriosclerosis and lowering cholesterol. It is a rare green and healthy food. [0003] Saury must be eaten fresh, otherwis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L27/00A23L33/10
CPCA23V2002/00A23V2200/02A23V2200/10A23V2200/16
Inventor 张智李洁张卫
Owner HENGMAO IND GRP
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