Soft canned fermented soya-bean milk skipjacks and production technology

Abstract

The invention discloses soft canned fermented soya-bean milk skipjacks and a production technology. The soft canned fermented soya-bean milk skipjacks are made through the following technological processes of processing raw materials, performing salting, performing fishy smell elimination, performing mixing with powder, performing deep-frying, adding fermented soya-bean milk for seasoning, performing bagging, performing sealing, performing sterilization and performing cooling. The soft canned fermented soya-bean milk skipjacks have the beneficial effects that the prepared fermented soya-bean milk skipjacks are excellent in color, fragrance and mouth feel, low in nutrition losses, safe in skipjack meat and good in comprehensive quality; and the production technology is simple, low in cost, favorable for mass production and has broad market prospects in the same product fields.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a soft canned bonito with bean juice and a production process thereof. Background technique [0002] Skipjack, commonly known as bomb fish, belongs to Perciformes, Tuna suborder, and Tuna family. It is a warm-water upper-floor migratory fish. Its meat is tender and rich in protein, fat, vitamin A, D and trace elements, especially twenty-two Rich in n-3 polyunsaturated fatty acids (PUFA) such as carbasexaenoic acid (DHA) and eicosapentaenoic acid (EPA), methionine, taurine, minerals, etc., it is a healthy food recommended by the International Nutrition Society . [0003] However, the processing of skipjack is very difficult. First, it is very easy to produce oxidative rancidity, so that the shelf life (more than half a year) of the finished product cannot be met; second, the content of blood and meat is high, about 12%. It is easy to oxidize and turns dark red, and produ...

AI Technical Summary

Problems solved by technology

[0003] However, the processing of skipjack is very difficult. First, it is very easy to produce oxidative rancidity, so that the shelf life (more than half a year) of the finished product cannot be met; second, the content of blood and meat is high, about 12%. It is easy to oxidize 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 content of frozen bonito is as high as 414mg / 100g, which is relatively fresh The content of bonito histamine also reaches 216mg / 100g, and the human body will be poisoned if the intake of histamine exceeds 100mg. The pH decreases, and after 30 hours of 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 the bonito fresh. It can only be stored in ice for 2-3 days, resulting in poor sales of fresh fish.

In addition, due to various reasons, the development of bonito surimi products in our country is slow. So far, except for soybean milk bonito cans, there is no large-scale industrialized processed products, and the economic value of bonito has not been improved.