Production process for smoked mackerel food

Abstract

The invention discloses smoked mackerel food and a production process. The smoked mackerel food is prepared with a liquid smoking method through a liquid smoking process in which the salt marsh mass percentage is 12 percent, the salting time lasts for 5 hours, the smoking liquid is 0.04 part, the smoking time lasts for 2 hours, and the water mass percentage of a product is 35 percent. According to the smoked mackerel food prepared by the production process, both the volatile basic nitrogen and the total number of bacteria meet national requirements; the colour, the lustre, the flavour and the taste of the product are good; the shelf life is prolonged; the nutrition loss is low; the comprehensive quality is good; the production process is simple; the cost is low; the smoked mackerel food is beneficial to large-scale production; the production process for the smoked mackerel food has a broad market prospect in the field of the same products.

Description

Technical field [0001] The invention relates to a food and a production process, in particular to a production process of a mackerel smoked food. Background technique [0002] Mackerel, belonging to Perciformes, Scombridae. In the eastern Atlantic Ocean, the Philippines, North Korea, Japan and the Far East of the Soviet Union are distributed. The area of ​​Jiangsu and Zhejiang is commonly known as herring fish, which is a kind of warm-water upper-layer migratory fish and one of the main economic fish in the East Yellow Sea. [0003] Mackerel fish meat is used as medicine with a sweet and flat taste, and has nourishing and strong functions. It is used to treat chronic gastrointestinal diseases, tuberculosis injuries, neurasthenia, etc. The heart of mackerel contains cytochrome C and vitamin C, and the gastric mucosa contains hyaluronidase and vitamin B1. Mackerel is rich in nutrition and contains high protein, fat, phosphorus, iron and other essential nutrients. Among them, prote...

AI Technical Summary

Problems solved by technology

However, the processing of mackerel is very difficult. First, it is very prone to oxidative rancidity, so that the shelf life of the finished product (more than half a year) cannot be met; second, the blood and meat content is high, about 12%. It is easily oxidized and turns dark red, and produces a strong fish smell, and the meat softens faster than white meat; the taste is particularly rough after heating and denaturation; third, it is easy to produce histamine, and the histamine content of frozen mackerel is as high as 414mg / 100g, which is relatively fresh The histamine content of mackerel fish is also up to 216mg / 100g. If the human body takes more than 100mg of histamine, poisoning will occur, manifested as skin allergies, erythema rash, numb tongue and tongue; 30 h after its death, the pH drops to near the isoelectric point (5.0-5.5) of actin myosin, causing it to denature rapidly

These factors also make it very difficult to keep mackerel fresh. It can only be stored in ice for 2-3 days, resulting in poor sales of fresh mackerel.

In addition, due to various reasons, the development of mackerel surimi products in our country is slow. So far, except for mackerel cans in tomato sauce, there are no large-scale industrialized processed products, and the economic value of mackerel cannot be improved.