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

A pre-frying and post-shelf technology, which is applied in the preservation of meat/fish, ultrasonic treatment of food, heating and preserving meat/fish, etc., can solve the problems of long time, affecting consumers' health, and high frying temperature, and achieves a short time. , delaying the fat oxidation process, the effect of low frying temperature

Active Publication Date: 2018-07-20
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0042] Example 1: Extended shelf life of pre-fried and conditioned bighead carp head

[0043] Select fresh bighead carp, cut off the head and wash it, then add 1.5%, 1%, and 3% cooking wine, ginger juice, salt, and clove / cinnamon nano-mixed deodorizing agent to the distilled water cooled after boiling, and stir. , put the bighead carp head according to the ratio of material to liquid 1:2, soak at 20-25°C for 30 minutes, drain for 10 minutes; then add red bayberry with mass fractions of 0.3% and 0.1% respectively in the boiled and cooled distilled water Phenol and citric acid, according to the ratio of material to liquid 1:1.5, put the fish head that has been deodorized, at room temperature, supplemented by ultrasonic dipping for 45 minutes, and drain for 20 minutes; put the dipped fish head into a container filled with palm oil In the ultrasonic vacuum frying machine, the vacuum degree is 0.095MPa, the frying temperature is 100°C, the ultrasonic auxiliary power is 450W / kg, and...

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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,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/005A23L5/20A23L5/10A23L5/30
CPCA23B4/0056A23B4/20A23L5/11A23L5/27A23L5/32A23V2002/00A23V2200/15A23V2250/2132A23V2250/032A23V2300/48A23V2200/02A23V2250/124A23B4/005A23B4/012A23L3/3472A23L3/3508A23L17/00A23L17/75
Inventor 张慜石浩孙磊曹平
Owner JIANGNAN UNIV
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