Flavor regulation and fresh-keeping method of freshwater fish block conditioning food

Abstract

The invention belongs to the field of technologies for processing aquatic products, and discloses a method for regulating and controlling flavor of prepared food with freshwater fish blocks and retaining the freshness of the prepared food. The method is characterized by comprising steps of 1), washing fresh integral herba schizonepetae, fresh integral perilla frutescens and fresh integral capsella bursa-pastoris and drying the fresh integral herba schizonepetae, the fresh integral perilla frutescens and the fresh integral capsella bursa-pastoris in the air; 2), extracting extract liquid; 3), carrying out freeze drying on herba schizonepetae, perilla frutescens and capsella bursa-pastoris leaves obtained at the step 1); 4), temporarily cultivating fresh and alive freshwater fish in circulating tap water or circulating aerated water before the fresh and alive freshwater fish is slaughtered; 5), slaughtering the fresh and alive freshwater fish; 6), fetching 2.0%-3.0% of salt, 2% of cooking wine, 10% of ginger, 0.5% of sugar and 30% of the extract liquid obtained at the step 2) according to the weights of the fish blocks obtained at the step 5); 7), preserving the fish blocks; 8), steaming the fish blocks by the aid of fresh or dry folium nelumbinis until the fish blocks are cooked by 70%; 9), packaging the fish blocks obtained at the step 8) by the aid of trays by means of filling nitrogen, individually packaging every 500 grams of the fish blocks, respectively arranging three seasoning sachets obtained at the step 3) in each package, carrying out irradiation sterilization treatment on the packages under the condition of absorbed dose of 5-10 kGy so as to obtain the prepared food with the freshwater fish blocks. The method has the advantage that fishy smell or peculiar smell of the prepared food with the freshwater fish blocks can be reduced or hidden by the aid of the method.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a flavor control and fresh-keeping method of freshwater fish block prepared food. Background technique [0002] With the acceleration of the pace of life of modern people and the improvement of living standards, the time for preparing and eating meals is decreasing, and the demand for food is becoming more and more healthy, convenient and fast, and prepared food has emerged as the times require. Conditioned food is essentially a kind of convenience food, which can be eaten by consumers after simple heat treatment after purchase. According to its processing method and characteristics of transportation, sales and storage, conditioned food can be divided into two types: frozen and normal temperature circulation. Because room temperature conditioning food has the above advantages and conforms to the fast-paced lifestyle of contemporary society, its cons...

AI Technical Summary

Problems solved by technology

Physical methods include masking with spices, adsorption by activated carbon and macroporous resins, and embedding with embedding agents. Physical methods are the most traditional and safest, but have limited deodorization effects.

Chemical methods include organic solvent extraction, acid-base treatment, Maillard reaction, addition of antioxidants, etc., there are risks of chemical pollution and excessive addition

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