Preparation method of low-salt instant fish product with cured fish local flavor

A technology of flavor and salted fish, applied in the direction of food preservation, food ingredients, food drying, etc., can solve the problems of easy oxidation of the surface, easy shrinkage of fibers, high salt content, high water content, increased calcium content, and high salt content. Low salt effect

Inactive Publication Date: 2018-02-23
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the problems of high salt content, easy shrinkage of fibers during drying process, easy oxidation of the surface and poor taste in the prior art, and provide a low-salt instant salted fish food with good meat quality, safety and hygiene preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Mix 30g of table salt, 10g of mint powder, 2g of seaweed polysaccharide, 10g of Chinese prickly ash, 2g of cinnamon, 2g of star anise, 2g of fennel, 15g of white sugar, 2g of ginger powder, and 925g of water, and boil for 60 minutes at 115°C to obtain spice water . Slaughter fresh turbot, remove viscera, head, tail, fins, wash, debone, take the flesh, and cut the fish into 3×3×1cm pieces 3 . Rinse and drain the fish bones obtained in the above process, soak in 0.1mol / L NaOH solution at 4°C for 3 hours according to the ratio of material to liquid 1g:15mL, remove non-collagen, and wash the treated fish bones repeatedly with distilled water to pH 7.0, then put the fish bones in an oven at 105°C, dry for 1.5 hours, and pulverize to obtain fish bone powder. The obtained fish bone powder and the spice water boiled in the first step are boiled in a pressure cooker with water at a material-to-liquid ratio of 1:4 (g / mL), the boiling temperature is 110°C, and the boiling time i...

Embodiment 2

[0033] Mix 30g of table salt, 15g of mint powder, 2g of seaweed polysaccharide, 10g of Chinese prickly ash, 2g of cinnamon, 2g of star anise, 2g of fennel, 15g of white sugar, 2g of ginger powder, and 920g of water, and boil for 60 minutes at 120°C to obtain spice water . Slaughter fresh opium fish, remove internal organs, remove head, tail, fins, wash, debone, take meat, and cut the fish into pieces of 3×3×1cm 3 . Rinse and drain the fish bones obtained in the above process, soak in 0.1mol / L NaOH solution at 4°C for 3 hours according to the ratio of material to liquid 1g:20mL, remove non-collagen, and wash the processed fish bones repeatedly with distilled water to pH 7.0, then put the fish bones in an oven at 105°C, dry for 1.5 hours, and pulverize to obtain fish bone powder. The resulting fish bone powder and the spice water boiled in the first step are boiled in a pressure cooker with water at a material-to-liquid ratio of 1:5 (g / mL), the boiling temperature is 120°C, an...

Embodiment 3

[0035] Mix 30g of table salt, 20g of mint powder, 3g of seaweed polysaccharide, 10g of Chinese prickly ash, 2g of cinnamon, 2g of star anise, 2g of fennel, 15g of white sugar, 2g of ginger powder, and 914g of water, and boil for 60 minutes at 120°C to obtain spice water . Slaughter fresh Spanish mackerel, remove viscera, head, tail, fins, wash, debone, take the meat, and cut the fish into pieces of 3×3×1cm 3. Rinse and drain the fish bones obtained in the above process, soak in 0.1mol / L NaOH solution at 4°C for 3 hours according to the ratio of material to liquid 1g:15mL, remove non-collagen, and wash the treated fish bones repeatedly with distilled water to pH 7.0, then put the fish bones in an oven at 105°C, dry for 1.5 hours, and pulverize to obtain fish bone powder. The resulting fish bone powder and the spice water boiled in the first step are boiled in a pressure cooker with water at a material-to-liquid ratio of 1:6 (g / mL), the boiling temperature is 120°C, and the bo...

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PUM

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Abstract

The invention provides a preparation method of a low-salt instant fish product with cured fish local flavor. The method comprises the following steps: boiling of spice water; pretreatment of a raw material fish; preparation of fish-bone powder; pickling treatment; texture regulation and control, that is the fish bone meal and the spice water are boiled, fish bone meal soup is obtained, and bone meal soup filtrate is obtained by filtering; placing of fish pieces after vacuum pickling treatment in the bone meal soup filtrate for dipping, and draining; moisture regulation and control, that is fish pieces are dried with cold air till the water content of the fish pieces is 60-75%; baking; vacuum packaging of fish pieces whose water content is 55-60% with boiling bags, high pressure sterilization, and acquiring of the low salt instant fish product with cured fish local flavor. The preparation method is simple, the product can be eaten instantly after opening the bags, the water content of the prepared cured fish foodstuff is higher than the water content of traditional products, and the product has the advantages of fine meat quality, good mouthfeel, low salt content, and unique local flavor; mint powder added in the spice water has delicate fragrance local flavor, and at the same time, mint powder and algal polysaccharides have function for inhibiting bacteria and resisting oxidation.

Description

technical field [0001] The invention relates to a salted fish processing method, in particular to a low-salt instant fish product with salted fish flavor and a preparation method thereof. Background technique [0002] Fish products are indispensable delicacies in people's lives. Because salted fish is easy to store, has a special flavor and is convenient to eat, people usually pickle the fish for consumption. There are many types of ready-to-eat aquatic products, among which ready-to-eat salted fish products are delicious, unique in flavor and texture, and are deeply loved by consumers. The traditional method of making salted fish is: first marinate the fish body with salt for a period of time, then add seasoning, marinate for a period of time, and dry and pack. Such method usually needs to add more salt in order to ensure that the fish does not deteriorate, and excessive salt intake can cause high blood pressure or cardiovascular and cerebrovascular diseases, which is not ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L33/10A23B4/023
CPCA23B4/0235A23L17/10A23L33/10A23V2002/00A23V2200/02A23V2200/10A23V2200/30A23V2250/51A23V2300/10A23V2300/46
Inventor 董秀萍李德阳刘文涛姜鹏飞傅新鑫王可心纪超凡杜琳琳
Owner DALIAN POLYTECHNIC UNIVERSITY
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