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Fishing salt and preparation technology thereof

A technology for salting fish and table salt, which is applied in the field of low-sodium natural salting fish and its preparation, can solve the problems of greasy taste, unsafe food, dull color and the like, and achieves the effect of delicious taste

Active Publication Date: 2018-05-04
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, there are generally some defects in the fish meat products marinated by traditional methods in the market: the salted fish meat products have high salinity, too single taste, greasy taste, dull color, and due to some microbial activities in the development process. Nitrite, making it unsafe to eat

Method used

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  • Fishing salt and preparation technology thereof
  • Fishing salt and preparation technology thereof
  • Fishing salt and preparation technology thereof

Examples

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preparation example Construction

[0049] The preparation method of salted fish salt described above may further comprise the steps:

[0050] 1) Preparation of compound enzyme: Weigh each raw material in proportion, then mix fish scale fish skin collagenase, lipohydrolase, pepsin and polypeptide hydrolase to obtain compound enzyme, seal it and place it in a refrigerator at 4-6°C for later use ;

[0051] 2) Preparation of salt inclusions:

[0052] 2.1) Dry mix edible salt, xanthan gum, gum arabic, maltodextrin and β-cyclodextrin, mix with purified water at 65-75°C and dissolve;

[0053] 2.2) Homogenize immediately after dissolving evenly, and then spray dry to obtain the product; the homogenization conditions are: feed liquid temperature 60-70°C, homogenization pressure 15-35MPa.

[0054] 3) Preparation of intermediate fragrance body:

[0055] 3.1) Mix dried roses or dried sweet-scented osmanthus with absolute ethanol at a mass ratio of 1:10, then seal and store at room temperature for 24 hours, during which ...

Embodiment 1

[0070] A salted fish salt, which comprises the following raw materials in parts by weight:

[0071] 10 parts of compound enzyme, 55 parts of salt inclusions, 8 parts of middle fragrance body, 27 parts of compound spice paste.

Embodiment 2

[0073] A salted fish salt, which comprises the following raw materials in parts by weight:

[0074] 8 parts of compound enzyme, 60 parts of salt inclusions, 10 parts of middle fragrance body, 22 parts of compound spice paste.

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Abstract

The invention relates to the field of pickled food processing, specifically to fishing salt and a preparation technology thereof. The fishing salt comprises the following raw materials in percentagesby weight: 5% to 12% of a compound enzyme, 45% to 65% of a salt inclusion, 0 to 10% of an intermediate perfume and 15% to 35% of a compound perfume paste. The compound enzyme comprises 30% to 50% of scale fishskin collagenase, 10% to 20% of fat hydrolase, 10% to 20% of pepsase and 20% to 30% of polypeptide hydrolase; the salt inclusion comprises the following components: edible salt, xanthan gum,Arabic gum, maltodextrin, beta-cyclodextrine and water. The fishing salt contains the compound enzyme and is relatively low in sodium content, and finally obtained pickled fish and meat products are rich in taste, little in oily feel, bright in color and luster and safe to eat.

Description

technical field [0001] The invention relates to the field of pickled food processing, in particular to a low-sodium natural pickled fish salt and a preparation process thereof. Background technique [0002] Pickled fish is a traditional food in China. It is a traditional aquatic product processing product with unique flavor and is deeply loved by the people. The method of salting fish is to use salt alone or mainly salt, and add some pickling materials to process the fish. Among the current products, most of the fish products with a long shelf life need to go through the process of pickling during the production process. The pickling process can finally promote the maturity of fish meat, increase the flavor of fish meat products, stabilize the sensory state of fish meat products, and prolong the shelf life of fish meat products. [0003] From the perspective of the processing technology of pickled fish, the quality of the pickling effect will directly affect the next step....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L27/40A23L29/00A23B4/10
CPCA23B4/10A23L17/00A23L27/40A23L29/06A23V2002/00A23V2200/10A23V2250/5086A23V2250/5022A23V2250/5114A23V2250/5112A23V2200/15A23V2200/14A23V2200/16A23V2250/628A23V2250/21A23V2200/04
Inventor 罗丹李益恩游敬刚陈功潘红梅黄静卢付青邓楷
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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