Method for prolonging shelf life of conditioned fish heads after pre-deep-frying by central kitchen

Abstract

The invention provides a method for prolonging shelf life of conditioned fish heads after pre-deep-frying by a central kitchen, and belongs to the technical field of processing of conditioned foods and aquatic products. The method comprises the main steps of treating fresh fish heads with a fishy-smell-removing composite solution, performing ultrasonic-assisted antioxidant immersing treatment, andfrequency conversion ultrasonic-assisted vacuum deep frying, so that the water ratio of the surfaces of the fish heads is reduced by 2-3%, and the oil content of the surfaces is lower than 1%; sprinkling a composite natural antioxidant to the surfaces, performing modified atmosphere packaging, then immediately performing quenching at 30 DEG C, then performing refrigeration at 24 DEG C and then performing transportation. The fish heads are subjected to pre-deep-frying conditioning, so that the water content is greatly reduced, and the fishy smell is reduced; the natural antioxidant is compounded and added twice, so that under the premise that the product safety is guaranteed, the oxidation rate of fat in the fish heads is alleviated; and mixed inert gas is inflated for packing and refrigeration, so that the possibility of microorganism propagation is also greatly reduced, and the guarantee quality shelf life of the conditioned fish heads can be prolonged to 11 days from 7 days.

Description

technical field [0001] The invention belongs to the technical field of prepared food and aquatic product processing, and relates to a method for extending the shelf life of prepared fish heads after being pre-fried in a central kitchen. Background technique [0002] Conditioned food generally refers to agricultural, livestock, poultry, or aquatic products as raw materials, which are packaged after certain processing methods (such as cutting, pickling, stirring, wrapping, and modified atmosphere), and then refrigerated at 0°C or refrigerated at 18°C. It is a type of product that can be stored frozen and can be reprocessed or eaten immediately after reheating. Compared with other product types, prepared food has the characteristics of convenient consumption, delicious taste, rich nutrition, exquisite packaging, safety and sanitation, and long storage time. Moreover, the product has high added value and local characteristics. With the development of food processing technology,...

AI Technical Summary

Problems solved by technology

Compared with the present invention, the frying temperature is higher and the time is longer, it is easy to generate some carcinogens and affect the health of consumers, so it is necessary to make appropriate improvements in this operation step