Deodorizing and degreasing method of bass slices

A fish fillet and deodorization technology, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food ingredients containing natural extracts, etc. It can solve the problems of complicated operation methods, unsuitable for degreasing, and high production costs. Achieve the effect of simple operation method, control of microbial growth and low production cost

Inactive Publication Date: 2016-07-27
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the past, the method of deodorizing fish meat used activated carbon, NaCl, CaCl 2 , citric acid, alcohol dehydrogenase, organic solvent, etc. The degreasing method usually adopts pressing method, alkali method or organic solvent method, but they are not suitable for degreasing in the processing process of perch sashimi or perch frozen fillet, and there are operating methods Complexity, high production cost, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for deodorizing and degreasing perch fillets, comprising the following processes:

[0019] (1) Take coriander and lemongrass and cut them into small pieces less than 1 cm respectively, and form a natural deodorant by weight of coriander and lemongrass at 3:1; take B4000 with an enzyme activity of 400,000 u / g and an enzyme activity of 10 10,000 u / g of P1000 constitutes a compound enzyme degreasing agent, and the concentration ratio of B4000:P1000 in the compound enzyme is 50u / mL: 20u / mL;

[0020] (2) Take a stainless steel container, pour 300L of water, add the above-mentioned coriander and lemongrass into the water according to the mass volume ratio of the deodorizing agent and water 60:1g / L, soak at room temperature for 10 minutes; then press the degreasing agent and water The mass volume ratio of 13:40g / L, the compound enzyme degreasing agent is added to water, and stirred to dissolve the degreasing agent in water;

[0021] (3) Put the perch fillets into the...

Embodiment 2

[0023] A method for deodorizing and degreasing perch fillets, comprising the following processes:

[0024] (1) Take coriander and lemongrass and cut them into small pieces less than 1 cm respectively, and form a natural deodorant by weight of coriander and lemongrass at 3:1; take B4000 with an enzyme activity of 400,000 u / g and an enzyme activity of 10 10,000 u / g of P1000 constitutes a compound enzyme degreasing agent, and the concentration ratio of B4000:P1000 in the compound enzyme is 50u / mL: 20u / mL;

[0025] (2) Take a stainless steel container, pour 500L of water, add the above coriander and lemongrass into the water according to the mass volume ratio of the deodorizing agent and water 65:1g / L, soak at room temperature for 12min; then press the degreasing agent and water The mass volume ratio of 13:40g / L, the compound enzyme degreasing agent is added to water, and stirred to dissolve the degreasing agent in water;

[0026] (3) Put the perch fillets into the perch fillets ...

Embodiment 3

[0029] A method for deodorizing and degreasing perch fillets, comprising the following processes:

[0030] (1) Take coriander and lemongrass and cut them into small pieces less than 1 cm respectively, and form a natural deodorant by weight of coriander and lemongrass at 3:1; take B4000 with an enzyme activity of 400,000 u / g and an enzyme activity of 10 10,000 u / g of P1000 constitutes a compound enzyme degreasing agent, and the concentration ratio of B4000:P1000 in the compound enzyme is 50u / mL: 20u / mL;

[0031] (2) Take a stainless steel container, pour 500L of water, add the above-mentioned coriander and lemongrass into the water according to the mass volume ratio of the deodorizing agent and water 70:1g / L, soak at room temperature for 15 minutes; then press the degreasing agent and water The mass volume ratio of 13:40g / L, the compound enzyme degreasing agent is added to water, and stirred to dissolve the degreasing agent in water;

[0032] (3) Put the perch fillets in accor...

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PUM

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Abstract

The invention discloses a deodorizing and degreasing method of bass slices. Minced fresh caraway and citronella are used as deodorizing agents, and compound lipases B4000 and P1000 are used as degreasing agents; the deodorizing agents are placed in water and soaked at the room temperature for 10-15 min, and then the degreasing agents are added and stirred to be dissolved; the bass slices are placed in water containing the deodorizing agents and the degreasing agents, meanwhile, one-time deodorizing and degreasing treatment is performed, then the bass slices are taken out, and water and grease on surfaces of the bass slices are removed. With the adoption of the method, the fishy smell of the bass slices can be removed effectively, the fat content can be decreased, the process is simple, the production cost is low, no pollution is caused to the environment, and the product quality is stable.

Description

technical field [0001] The invention relates to a method for deodorizing and degreasing perch fillets, belonging to the technical field of aquatic product processing. Background technique [0002] In recent years, with the success of perch breeding, the scale of perch farming has been increasing, and the output has continued to increase. In 2014, the output of cultured perch reached 465,600 tons, and the output of sea bass has ranked third among marine cultured fish. At present, the sea bass cultured in my country is Lateolabrax japonicas (Lateolabrax japonicas), the scientific name is Japanese perch, commonly known as sea bass; the freshwater bass cultured is mainly largemouth bass (Micropterus salmoides), also known as California perch, commonly known as perch, native to the United States, In the 1980s, it was introduced into China as an alternative species of sea bass. Sea bass meat is fresh and tender, rich in nutrition, rich in protein, vitamins and DHA and other trace ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20
CPCA23V2002/00A23V2200/14A23V2200/16A23V2250/21
Inventor 吴燕燕朱小静李来好杨贤庆陈胜军邓建朝戚勃林婉玲赵永强岑剑伟马海霞杨少玲魏涯
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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