A kind of production method of ready-to-eat leisure fish

A production method and fish fillet technology, applied in food science and other directions, can solve the problems of poor flavor and rough taste of ready-to-eat fish fillets, and achieve the effects of preventing surface hardening, mellow flavor, and controlling the change.

Active Publication Date: 2019-11-26
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is: to provide a production method of instant leisure fish, which solves the problems of poor flavor and rough taste of instant fish fillets in the prior art

Method used

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  • A kind of production method of ready-to-eat leisure fish
  • A kind of production method of ready-to-eat leisure fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The production technology of embodiment 1. instant leisure catfish:

[0032] 1. Pretreatment of raw materials Remove the heads, scales, and viscera of fresh or chilled catfish, rinse them with clean water, and drain the water. The fish were sprayed with 20 ppm of chlorine dioxide at a rate of 2% of the weight of the fish. After the meat is harvested and frozen, the fish meat is cut into 4 mm slices.

[0033] 2. Deodorization: Soak the pretreated fish fillets in the deodorization solution for 3 hours at 4°C, then rinse with running water. The composition of the compound deodorizing agent in the deodorizing liquid is as follows: 1.5% ginger powder, 1% black tea, 2% perilla, and 1% table salt.

[0034] 3. Regulated oxidation of fish fat Put the deodorized fish fillets into the solution containing oxidant and oxidize for 1 h, the temperature is 4 ℃, the flow rate of compressed air in the tank is 0.15m 3 / h, by adding 1 mmol / L compound antioxidant (Propyl gallate (PG): To...

Embodiment 2

[0043] Embodiment 2. The production technology of instant leisure white fish:

[0044] 1. Pretreatment of raw materials Remove the scales and viscera of fresh or chilled white fish, rinse them with clean water, and drain the water. The fish were sprayed with 5 ppm chlorine dioxide at a rate of 1% of the weight of the fish. After the meat is harvested and frozen, the fish meat is cut into 3 mm slices.

[0045] 2. Deodorization: Soak the pretreated fish fillets in the deodorization solution for 1 hour at 4°C, then rinse with running water. The composition of the compound deodorizing agent in the deodorizing liquid is as follows: 1.5% ginger powder, 1% black tea, 2% perilla, and 1% table salt.

[0046] 3. Regulated oxidation of fish fat Put the deodorized fish fillets into a solution containing an oxidizing agent for 2 h, the temperature is 10 °C, and the compressed air flow rate in the tank is 0.05m 3 / h. The oxidation reaction was terminated by adding 1 mmol / L compound anti...

Embodiment 3

[0054] Embodiment 3. the production technology of instant leisure silver carp:

[0055] 1. Raw material pretreatment Remove the heads, scales and viscera of fresh or chilled silver carp, rinse them with clean water, and drain the water. The fish were sprayed with 20 ppm chlorine dioxide at a rate of 1% of the weight of the fish. After the meat is harvested and frozen, the fish meat is cut into 6 mm slices.

[0056] 2. Deodorization: Soak the pretreated fish fillets in the deodorization solution for 1 hour at a temperature of 10°C, then rinse with flowing water. The composition of the compound deodorizing agent in the deodorizing liquid is as follows: ginger powder 1.5%, black tea 1%, perilla 2% g / L, salt 1% g / L, and the weight of the deodorizing liquid is 4 times the weight of the fish.

[0057] 3. Regulated oxidation of fish fat Put the deodorized fish fillets into the solution containing oxidant and oxidize them for 4 h, the temperature is 4 °C, the flow rate of compressed...

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Abstract

The invention discloses a production method of an instantly edible recreational fish snack. The method applies the modern process engineering and biological technology in the deep processing of aquatic product. The present invention belongs to the field of aquatic product deep processing. The method comprises the following steps: (1) processing materials, (2) deodorizing, (3) regulating and controlling the oxidation of fish fat, (4) tenderizing and keeping moisture, fish meat processed by pulse voltage, (5) pickling, (6) cooking, (7) staged drying, (8) ultrahigh pressure sterilization and packing. The fish snack has the advantages of being tender and smooth in mouthfeel, and being stable in quality.

Description

technical field [0001] The invention relates to a production method of ready-to-eat recreational fish, which applies modern processing engineering and biotechnology to the deep processing of aquatic products, and belongs to the technical field of deep processing of aquatic products. Background technique [0002] China is the country with the largest output of aquatic products in the world, of which fish resources account for 59% of the total amount of aquatic products. In 2014, my country's total fish output reached 40.5 million tons, and it is the only country in the world where the amount of breeding exceeds the amount of fishing. However, for a long time, my country's fish processing industry has been very weak, which has restricted the development of fish farming industry. Because the meat of fish products is tender, rich in nutrients and high in water content, the tissue enzymes in the fish body are active and easy to be corrupted. Due to the limitation of storage and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00
Inventor 李莹赵江涛周剑忠边文冀陈校辉王荣刘小莉王英夏秀东黄自苏
Owner JIANGSU ACAD OF AGRI SCI
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