Hemiculter leucisculus bone softening processing method

A processing method and white striped technology, which is applied to the preservation of meat/fish by chemicals, preservation of meat/fish by freezing/cooling, food science, etc., can solve the problems of white striped fish with many bones and inconvenient eating, and improve the freshness and tenderness. The effect of firmness, low rate of nutrient loss, and easy softening method

Inactive Publication Date: 2016-07-06
五河县金满塘生态种养殖家庭农场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the disadvantage that there are many bones of white-striped fish and cause inconvenience in eating, the purpose of the present invention is to provide a method for softening and processing white-striped fish bones. The softening method is relatively simple and will not destroy the nutritional components of white-striped fish.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Take the fresh white striped fish, remove the belly, remove the internal organs, and wash it; apply glutamine transaminase on the surface of the white striped fish, and the amount of application is 0.1% of the weight of the white striped fish. After the application is completed, put the white striped fish at -3 ° C for 3 hours; Mix sodium hexametaphosphate, sodium tripolyphosphate, malic acid, salt, and water in a weight ratio of 0.2:0.6:1:3:100 and stir until completely melted to obtain a mixed solution; place the refrigerated white striped fish at room temperature After thawing, put it into the mixed solution; under the atmospheric pressure of 1.15Mpa, continuously inject carbon dioxide into the mixed solution until the excess (that is, stop when the carbon dioxide is no longer dissolved), seal the mixed solution, and let it stand at 4°C for 2 hours; Take the white striped fish out of the mixture, apply transglutaminase on the surface of the white striped fish, and the...

Embodiment 2

[0017] Take fresh white striped fish, dissect belly, remove internal organs, wash; apply glutamine transaminase on the surface of white striped fish, the amount of application is 0.15% of the weight of white striped fish, after the application is completed, put white striped fish at -5 ℃ for 5 hours; Mix and stir sodium hexametaphosphate, sodium tripolyphosphate, malic acid, table salt, and water in a weight ratio of 0.3:0.8:2:5:110 until completely melted to obtain a mixed solution; place the refrigerated white striped fish at room temperature After thawing, put it into the mixed solution; under the atmospheric pressure of 1.36Mpa, continuously inject carbon dioxide into the mixed solution until the excess (that is, stop when the carbon dioxide is no longer dissolved), seal the mixed solution, and let it stand at 6°C for 2.5 hours; Take the white striped fish out of the mixture, and apply transglutaminase on the surface of the white striped fish. The amount of application is 0...

Embodiment 3

[0019] Take the fresh white striped fish, remove the belly, remove the viscera, and wash it; apply glutamine transaminase on the surface of the white striped fish, and the amount of application is 0.12% of the weight of the white striped fish. After the application is completed, put the white striped fish at -4 ° C for 4 hours; Mix and stir sodium hexametaphosphate, sodium tripolyphosphate, malic acid, salt, and water in a weight ratio of 0.5:0.7:1.3:4:105 until completely melted to obtain a mixed solution; place the refrigerated white striped fish at room temperature After thawing, put it into the mixed solution; under the atmospheric pressure of 1.24Mpa, continuously inject carbon dioxide into the mixed solution until the excess (that is, stop when the carbon dioxide is no longer dissolved), seal the mixed solution, and let it stand at 5°C for 2.3 hours; Take the white striped fish out of the mixture, apply transglutaminase on the surface of the white striped fish, the amount...

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PUM

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Abstract

The invention relates to the technical field of freshwater fish processing, and particularly relates to a hemiculter leucisculus bone softening processing method. The hemiculter leucisculus bone softening processing method comprises the following steps: taking fresh hemiculter leucisculus, dissecting the stomach of the hemiculter leucisculus to remove viscera, cleaning, applying transglutaminase on the surface of the hemiculter leucisculus, after finishing applying, placing the hemiculter leucisculus at minus 3 to minus 5 DEG C for refrigeration, mixing and stirring sodium hexametaphosphate, sodium tripolyphosphate, malic acid, salt and water until complete melting to obtain a mixed solution, putting the refrigerated hemiculter leucisculus into the mixed solution after being unfrozen at the ordinary temperature, unceasingly feeding carbon dioxide into the mixed solution under 1.15-1.36 Mpa atmospheric pressure until the carbon dioxide content is excessive, taking the hemiculter leucisculus out from the mixed solution, smearing the surface of the hemiculter leucisculus with transglutaminase, putting the refrigerated hemiculter leucisculus into the mixed solution again after the hemiculter leucisculus is unfrozen at the ordinary temperature, unceasingly feeding carbon dioxide into the mixed solution under 1.15-1.36 Mpa atmospheric pressure until the carbon dioxide content is excessive, sealing the mixed solution, and allowing the mixed solution to stand still at 4-6 DEG C for 10-13 h.

Description

technical field [0001] The invention relates to the technical field of freshwater fish processing, in particular to a method for softening and processing white striped fish bones. Background technique [0002] White striped fish is a primary freshwater fish that has high requirements for water quality and a fast reproduction rate. It is a common fish at low altitudes and likes to live in groups on the upper layers of water such as streams, lakes and reservoirs. It mainly feeds on algae, but also higher plant debris, crustaceans and aquatic insects. The meat of white striped fish is delicate, and there are many small fish bones in its meat. At present, frying is often used to crisp the fish bones, but this treatment method limits the quality of white striped fish. The subsequent cooking method can be used for fish, and the frying treatment has a great influence on the nutrient retention of white striped fish itself, and it cannot be preserved for a long time after frying. C...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L29/00A23B4/06A23B4/07A23B4/09A23B4/20A23B4/22
CPCA23B4/06A23B4/07A23B4/09A23B4/20A23B4/22A23V2002/00A23V2250/044
Inventor 李传美刘聪聪刘升永刘月月
Owner 五河县金满塘生态种养殖家庭农场
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