Instant soft-packaged leiocassis longirostris and preparation method thereof

A technique for packaging fish, which is applied in the field of ready-to-eat soft-packed fish and preparation thereof, can solve problems such as no relevant reports, and achieve the effect of good edible quality

Inactive Publication Date: 2016-11-16
SHAANXI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, only soft-packed ready-to-eat products of freshwater fish such as tilapia and grass carp have ...

Method used

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  • Instant soft-packaged leiocassis longirostris and preparation method thereof
  • Instant soft-packaged leiocassis longirostris and preparation method thereof
  • Instant soft-packaged leiocassis longirostris and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: Preparation of instant soft-packed fish of long-snout catfish

[0026] 1. Pretreatment

[0027] (1) Slaughter and viscera: Select 1.5-2.0 kg of fresh and live Snoutfish, cut open the belly of the fish with a knife, remove the viscera and residues in the abdominal cavity, remove the head, rinse with tap water, and drain for 10 minutes for later use.

[0028] (2) Cut into pieces: place the fish body with the head and viscera removed on a stainless steel chopping board, and cut it together with the spine into 2.5cm thick fish pieces.

[0029] (3) Rinse and remove fishy smell: put the cut fish pieces in a stainless steel container, add water equivalent to 3 times the amount of fish pieces to rinse the blood stains on the fish pieces, after rinsing, drain the fish pieces, and add a certain amount of cooking wine , Vinegar to reduce the fishy smell.

[0030] 2. Pickled

[0031] Use 3-5% salt, 8-10% white sugar, 30-50% fresh pepper, 2-4% prickly ash powder, 2-...

Embodiment 2

[0036] Example 2: Optimization of the production process of the instant soft-packed fish of long-snout catfish

[0037] 1. Experimental plan

[0038] Taking the sensory evaluation as the index, the salt, white sugar, fresh pepper, pepper, five-spice powder, monosodium glutamate, soy sauce, etc. in the salt, white sugar, fresh pepper, soy sauce, etc. in the pickling ingredients of long-snout squid fish were optimized through orthogonal experiments, and the pickling formula of the fish was obtained. The factor level table is shown in Table 1; then on this basis, the influence of hot air drying temperature and time on the quality of pickled fish pieces was studied to obtain the optimum drying temperature and time for fish pieces.

[0039] Table 1 - Single factor level table

[0040]

[0041] 2. Product sensory evaluation and quality indicators

[0042] (1) Sensory evaluation method

[0043] The finished fish prepared according to the experimental plan was subjected to senso...

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Abstract

The invention relates to instant soft-packaged leiocassis longirostris and a preparation method thereof. The instant soft-packaged leiocassis longirostris is prepared by pickling 1.5-2.0 kg of pretreated fresh leiocassis longirostris meat pieces by adopting pickling seasoning, wherein the pickling seasoning comprises the following components in percentage by weight: 6-10% of white granulated sugar, 3-5% of table salt, 1-2% of monosodium glutamate, 8-10% of soy sauce, 2-4% of Chinese prickly ash powder, 1-2% of five spice powder, and 30-50% of fresh chillies, then performing drying under the condition of the hot air drying temperature of 50-90 DEG C for 3-8 h, and finally carrying out vacuum packaging and high-temperature sterilization. The invention also discloses the preparation method of the instant soft-packaged leiocassis longirostris. The products provided by the invention are thick in meat quality, moderate in spicy and hot flavor, nutritive and safe, and can be used as instant leisure products to be put on the market.

Description

technical field [0001] The invention relates to a ready-to-eat soft-packaged fish and a preparation method thereof, in particular to a long-breasted instant soft-packaged fish and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the acceleration of the pace of modern society, ready-to-eat soft-packed fish products have become one of the important directions of current aquatic food development. Convenience food has the advantages of small size, easy to carry, ready-to-eat, and storage-resistant. It has a broad market prospect as an instant leisure product. [0003] Leiocassis longirostris (Leiocassis longirostris) is an important freshwater economic fish species, which belongs to the Siluriformes, Ophiidae, and the genus. It is mainly distributed in the main and tributary water systems of the Yangtze River in Sichuan, Shaanxi, Hubei, and Chongqing. The long-nose squid has tender meat and delicious taste. It is ...

Claims

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Application Information

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IPC IPC(8): A23L17/00
CPCA23V2002/00A23V2300/10
Inventor 金文刚
Owner SHAANXI UNIV OF TECH
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