Production method of Hubei flavored fermented mandarin fish

A production method and technology of mandarin fish, applied in the production field of fermented mandarin fish with Hubei flavor, can solve problems such as different fermentation speeds, poor control of taste and flavor, and influence on product quality uniformity, so as to reduce fishy smell Effect

Active Publication Date: 2017-01-04
WUHAN ACADEMY OF AGRI SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The production methods of the above mandarin fish products have not fully considered the impact of initial colonies on product quality and the impact of fishy smell on subsequent products, etc., and initial colonies often cause differences in the fermentation speed of product quality, thereby affecting the uniformity of product quality. In addition, the taste and flavor can not be well controlled

Method used

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  • Production method of Hubei flavored fermented mandarin fish
  • Production method of Hubei flavored fermented mandarin fish
  • Production method of Hubei flavored fermented mandarin fish

Examples

Experimental program
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Effect test

Embodiment 1

[0036] A production method of Hubei flavor fermented mandarin fish, the steps comprising:

[0037] (1) Raw fish: select freshly dead mandarin fish without disease as raw fish, the size is 400-600g / tail.

[0038] (2) Pretreatment: use the dorsal section method to process the raw fish in step (1), and clean the internal organs, fish gills and fish scales, etc., and at the same time, cut diagonally on the back of the fish on both sides, with 3-4 knives on each side , the length of each flower knife is 3-5cm, and the depth is 1-2cm.

[0039] (3) Cleaning: soak the fish body in step (2) in running water at 10°C to remove blood and water for 20 minutes, and then drain the water on the surface.

[0040] (4) Bacteria reduction: immerse the fish body in step (3) in food-grade chlorine dioxide 200 mg / L to remove bacteria on the surface of the fish body, soak for 20 minutes, then rinse with sterile water and drain the surface water.

[0041] (5) Composite deodorization: immerse the fis...

Embodiment 2

[0059] Effects of different bacteria-reducing agents on the total number of colonies in mandarin fish meat:

[0060] Mandarin fish is processed by (1)~(3) steps of embodiment 1, and the fish after cleaning is immersed in sodium hypochlorite solution (100mg / L), chlorine dioxide solution (200mg / L) and ozone water (6mg / L) respectively. L), the ratio of fish meat to liquid is 1:3 (w:w), and the soaking time is 10min. At the same time, a control group is set, and the surface of the fish body is rinsed with sterile water (distilled water boiled and cooled), and then the liquid on the surface is drained. Put it into a ziplock bag (the ziplock bag is sterilized with ultraviolet rays in advance) for later use, and then measure the total number of colonies after the bacteria reduction treatment. The determination of the total number of colonies refers to GB4789.2-2010.

[0061] Table 4 The effect of bacteria reduction on the total number of colonies in mandarin fish meat (mean ± standa...

Embodiment 3

[0065] The effect of deodorization agent on the fishy degree of mandarin fish:

[0066] Mandarin fish is processed by (1)~(4) of embodiment 1, after reducing bacteria, then soak in 6 kinds of deodorizing agents (see table 6) respectively, the deodorizing agent temperature is 25 ℃, time 20min, The ratio of fish meat to deodorizer is 1:3 (w:w). Then measure the fishy degree of the fish meat after the fishy smell removal treatment.

[0067] The degree of fishy smell is obtained by weighted summation of fishy smell and fishy smell, and the evaluation method refers to literature (Lei Yuelei, Zheng Xiaoning, Lu Sufang, Qiu Chaokun, Han Tao. Optimization research on deodorization process of cultured mandarin fish meat perilla juice[J]. Food Industry Science and Technology , 2015,36(327):228-231.) method. The deodorized fish was steamed for 5 minutes at 100°C, and the fishy smell and fishy smell were used as evaluation indicators, and the fishy smell score was obtained by smelling f...

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PUM

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Abstract

The invention provides a production method of Hubei flavored fermented mandarin fish. The production method comprises the following steps: pretreatment, bacteria-reducing treatment, composite fishy smell removal, pickling, gradient temperature-controlled humidity-controlled fermentation, bittern washing, vacuum sealing, fast freezing and the like. The bacteria-reducing treatment is adopted to effectively reduce the initial bacterial colonies on the fish body surface. The composite fishy smell removal is adopted to treat the fish body, thereby effectively lowering the fishy smell. The wet pickling treatment is adopted to effectively isolate oxygen, thereby decelerating deterioration of the fish, and enabling the salt and spices to uniformly penetrate into the fish tissues. The gradient temperature-controlled humidity-controlled fermentation is adopted, and the microbes and endogenous enzyme are used for fermenting the fish under appropriate conditions to generate the special flavor substance.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and more specifically relates to a production method of fermented mandarin fish with Hubei flavor. The fish body is subjected to key processes such as bacteria reduction, compound deodorization, wet pickling, gradient temperature and humidity control fermentation, etc. The fish body of the product is firm, garlic clove-shaped, and has a unique flavor. Background technique [0002] Fermented mandarin fish is a high-quality freshwater fish with high protein and low fat. After low-salt fermentation, the protein and fat of the fish react under the action of its own enzymes and microorganisms, and the nutrition and flavor change, forming a special flavor. Smelly mandarin fish products. As a typical traditional fermented aquatic product, fermented mandarin fish is favored by consumers because of the unique flavor obtained by fermentation (Li Chunping. Research on nutrition and flavo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L27/00
Inventor 雷跃磊卢素芳郑小宁张光华孙仁利
Owner WUHAN ACADEMY OF AGRI SCI
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