Processing method of pickled seawater fish with grains and wine

A processing method and seawater fish technology, applied in processing fish, meat/fish preservation, heating preservation of meat/fish, etc., can solve the problems of long marinating time, protein denaturation of fish tissue, and difficult penetration of flavor substances, etc., and achieve good The effect of antibacterial and fresh preservation, improving product quality and improving pickling efficiency

Inactive Publication Date: 2017-05-24
威海红印食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional processing technology mainly uses freshwater fish as the raw material, and the fish pieces need to be cured with high salt, which can easily cause excessive saltiness and uneven distribution in the fish pieces, resulting in protein denaturation of fish tissues, making it difficult for flavor substances such as distiller’s grains Penetration, long curing time, and high nitrite content of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for processing bad sea fish, pre-processing 10kg of purchased saury, that is, removing fish heads, scales, viscera, etc., and then rinsing in running water for 7 minutes to fully clean the fish body, and finally obtain 7kg of edible parts . Then put the washed fish body in alkaline water with a pH of 9 obtained by electrolysis, and the amount of alkaline water is to cover the fish body. Combined with an ultrasonic generator to deodorize and degrease the fish body, the ultrasonic frequency is 20kHz and the power is 50W. Intermittent operation is adopted, each time of ultrasonic treatment is 4 minutes, and the time interval between two ultrasonic treatments is 12 minutes, and the treatment is carried out 4 times. The temperature of alkaline water should be controlled at 15°C during the whole treatment process. Then the fish is cut into pieces, and the cut fish pieces are placed in 7 kg of a salt solution with a concentration of 15%, and vacuum pickled for 15 min...

Embodiment 2

[0020] A kind of processing method of bad seawater fish comprises the following steps:

[0021] (1) Pre-treatment of seawater fish: Remove head, scales, viscera, blood, etc. from seawater fish, and then cut them into two halves from the vertebrae;

[0022] (2) Cleaning: Wash the pre-treated sea fish with tap water for 5 minutes to clean the mucus on the surface of the fish to prevent microbial contamination in subsequent processing;

[0023] (3) Alkaline water combined with ultrasonic treatment to remove fishy smell: put the washed seawater fish into the alkaline water with a pH of 8.0 obtained by electrolysis, and the amount of water is to submerge the fish body; use an ultrasonic generator to remove fishy smell Degreasing treatment, ultrasonic frequency is 20kHz, power is 50W, intermittent operation is adopted, each ultrasonic treatment time is 3min, the time interval between two ultrasonic treatments is 10min, three times of treatment, the temperature of alkaline water in t...

Embodiment 3

[0030] A kind of processing method of bad seawater fish comprises the following steps:

[0031] (1) Pre-treatment of seawater fish: Remove head, scales, viscera, blood, etc. from seawater fish, and then cut them into two halves from the vertebrae;

[0032] (2) Cleaning: Wash the pre-treated sea fish with tap water for 10 minutes to clean the mucus on the surface of the fish to prevent microbial contamination in subsequent processing;

[0033] (3) Alkaline water combined with ultrasonic treatment to remove fishy smell: put the washed seawater fish into alkaline water with a pH of 9.5 obtained by electrolysis. Degreasing treatment, ultrasonic frequency is 20kHz, power is 50W, intermittent operation is adopted, the time of each ultrasonic treatment is 5min, the time interval between two ultrasonic treatments is 15min, and the treatment is carried out 5 times. The temperature of alkaline water in the whole treatment process is 25°C ;

[0034] (4) Pickling: soak the deodorized se...

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PUM

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Abstract

The invention provides a processing method of pickled seawater fish with grains and wine. The processing method comprises the following steps of preprocessing the seawater fish, performing cleaning, performing fishy smell elimination by combining alkaline water with ultrasonic treatment, performing pickling, performing dehydration, performing pickling on the fish with grains and wine, performing vacuum packing and performing sterilization. A treatment manner of combining the alkaline water obtained through electrolysis with ultrasonic waves is used for removing fishy smell and redundant fat in the seawater fish, so that the product quality is improved. A vacuum pickling manner is used, so that the pickling efficiency is greatly improved. A ClO2 solution is used for soaking treatment, so that a good bacterium-reducing antiseptic effect is achieved. A natural antioxidant namely tea polyphenol is applied to the seawater fish, so that good bacterium-restraining and fresh-keeping effects are achieved.

Description

technical field [0001] The invention belongs to the technical field of fine processing of aquatic products, and in particular relates to a processing method of distilled seawater fish. Background technique [0002] Distiller's lees fish is an excellent traditional food with ethnic characteristics in southern my country. It is made from fresh carp, grass carp, and large yellow croaker as main raw materials, after cleaning, removing impurities, pickling, drying, cooking, and packaging. However, the traditional processing technology mainly uses freshwater fish as the raw material, and the fish pieces need to be cured with high salt, which can easily cause excessive saltiness and uneven distribution in the fish pieces, resulting in protein denaturation of fish tissues, making it difficult for flavor substances such as distiller’s grains Penetration, long curing time, and high nitrite content of the product. Contents of the invention [0003] The object of the present inventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/023A23B4/015A23B4/005A23B4/10A22C25/00
CPCA22C25/00A23B4/0056A23B4/015A23B4/023A23B4/10Y02A40/90
Inventor 迟桂丽
Owner 威海红印食品有限公司
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