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Oxidation resistance method for dried fish products

A technology for dried fish products and anti-oxidation, which is applied in the directions of food ingredients as antioxidants, food drying, food ingredients, etc., can solve problems such as adverse effects on the human body, and achieve the effects of maintaining quality, prolonging fresh-keeping period, and having good application prospects.

Inactive Publication Date: 2018-06-08
钦州市钦州港永健水产贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, in order to ensure the shelf life of dried fish, some people will use chemical preservatives and antioxidants, long-term use is very harmful to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] An antioxidant method for dried fish products, comprising the following preparation steps:

[0025] 1) Choose fresh fish, remove the viscera, head and gills;

[0026] 2) Put the treated fish into water three times its weight, add 0.06% vitamin C of the weight of the fish, and soak for 5 minutes;

[0027] 3) Ultra-high pressure treatment at 320MPa for 20s, drain the water;

[0028] 4) Soak in the fresh-keeping solution for 20 minutes;

[0029] 5) Dry at 45°C until the moisture content is less than 10%, pack and sterilize.

[0030] The above fresh-keeping solution is made of the following raw materials in parts by weight: 20 parts of sumac, 13 parts of jasmine, and 100 parts of water.

[0031] The preparation method of the above-mentioned preservative solution: pulverize the hematoxylin and jasmine, add 16 times their weight in an ethanol solution with a volume concentration of 35%, microwave extraction for 20 minutes at a power of 600W to obtain an extract, and then m...

Embodiment 2

[0034] An antioxidant method for dried fish products, comprising the following preparation steps:

[0035] 1) Choose fresh fish, remove the viscera, head and gills;

[0036] 2) Put the treated fish into water 4 times its weight, add 0.04% vitamin C of the fish weight, and soak for 7 minutes;

[0037] 3) Ultra-high pressure treatment at 300MPa for 25s, drain the water;

[0038] 4) Soak in the fresh-keeping solution for 18 minutes;

[0039] 5) Dry at 45°C until the moisture content is less than 10%, pack and sterilize.

[0040] The above fresh-keeping solution is made of the following raw materials in parts by weight: 25 parts of sumac, 11 parts of jasmine, and 105 parts of water.

[0041] The preparation method of the above-mentioned preservative solution: pulverize hematoxylin and jasmine, add 40% ethanol solution with a volume concentration 14 times their weight, and extract with microwave for 25 minutes at a power of 500W to obtain an extract, and then mix the extract wit...

Embodiment 3

[0044] An antioxidant method for dried fish products, comprising the following preparation steps:

[0045] 1) Choose fresh fish, remove the viscera, head and gills;

[0046] 2) Put the treated fish into water 5 times its weight, add 0.03% vitamin C of the fish weight, and soak for 8 minutes;

[0047] 3) Ultra-high pressure treatment at 280MPa for 30s, drain the water;

[0048] 4) Soak in the fresh-keeping solution for 15 minutes;

[0049] 5) Dry at 45°C until the moisture content is less than 10%, pack and sterilize.

[0050] The above fresh-keeping solution is made of the following raw materials in parts by weight: 30 parts of sumac, 9 parts of jasmine, and 110 parts of water.

[0051] The preparation method of the above-mentioned preservative solution: pulverize hematoxylin and jasmine, add 45% ethanol solution with a volume concentration 12 times their weight, and extract with microwave for 30 minutes at a power of 400W to obtain an extract, and then mix the extract with...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to an oxidation resistance method for dried fish products. The oxidation resistance method comprises the following preparation steps of (1) choosing fresh fish, removing internal organs, removing fish heads, and removing fish gills; (2) putting the treated fish in water of which the weight is 3-6 times of that of the treated fish, then adding vitamin C, and performing soaking; (3) performing superhigh pressure treatment, and performing draining to remove moisture; (4) putting the drained fish into fresh keeping fluid, and performing soaking; and (5) performing baking, performing packaging, and performing sterilization. Through the oxidation resistance method for dried fish products disclosed by the invention, chemical fresh keeping agents and preservatives do not need to be used, and oxidation resistance effects can be achieved; the used fresh keeping fluid is purely natural; the method is simpleto operate and high in safety, the quality of dried fish can be effectively maintained, the fresh keeping period can be notably prolonged, the quality guarantee period is 540 days or above, the methodis environmental-friendly, the pursuit of people for green foods can be met, and the method has favorable application prospects.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an antioxidant method for dried fish products. Background technique [0002] Dried fish is for preservation. But some of the nutritional value will be retained, and some will be lost. During the drying process, some bacteria will invade. It is recommended to sterilize at high temperature during the production process. If it is served cold, it should be soaked in boiling water before eating. Dried fish is a seasoned and dried meat or fish product. As the water content decreases, the nutrients in it are concentrated, and the protein content is as high as 45%. Therefore, they are a good food for protein supplementation. When the main meal lacks protein food, or when bread, cold noodles, instant noodles and the like are used to satisfy hunger, adding some dried fish as a snack can effectively supplement nutrition. Eating properly when traveling is also condu...

Claims

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Application Information

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IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2200/02A23V2250/21A23V2250/708A23V2250/082A23V2300/10A23V2300/46
Inventor 刘辰健
Owner 钦州市钦州港永健水产贸易有限公司
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