Processing technology of smoked and pickled instant type tilapias

A processing technology, tilapia technology, is applied in the field of smoked and pickled ready-to-eat tilapia processing technology, which can solve the problems of short storage period, salty taste, hard but not crispy texture, etc., and achieve rich nutrition, crisp texture, The effect of a reasonable combination of nutrition

Inactive Publication Date: 2018-12-07
FUJIAN JIEFENG CHOICE RARE SEA FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, tilapia is generally preserved by a combination of salting and drying. This method can cover the surface of the fish with a fresh-keeping layer, and can reduce the moisture content of the fish, reduce the growth of bacteria, and increase the Osmotic pressure prolongs the shelf life, but this method has a salty taste, a hard texture and a short shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The present embodiment provides a processing technology for smoked, pickled and ready-to-eat tilapia, and the processing technology for said smoked and pickled ready-to-eat tilapia comprises the following processes:

[0022] 1) Pre-treatment: select tilapia with a mass of 1.2kg, first cut off the fish head, dorsal fin, pelvic fin and caudal fin, and scrape off the fish scales, cut open along the back or abdomen, pour the killed tilapia into Rinse in the cleaning tank for 2 minutes to clean the fish scales, mucous membranes and visceral residues on the fish fillets. The central temperature of the cleaning tank is 20°C, and then rinse with ginger water to remove fishy smell. The temperature of ginger water is 40°C;

[0023] 2) Slicing: Cut the tilapia after fishy removal into strips, and then cut the sliced ​​tilapia fillets into tilapia strips. The length of the tilapia strips is 5cm, and the thickness is 0.2cm. The width is 0.8cm;

[0024] 3) Warm smoking: place the sl...

Embodiment 2

[0031] The present embodiment provides a processing technology for smoked, pickled and ready-to-eat tilapia, and the processing technology for said smoked and pickled ready-to-eat tilapia comprises the following processes:

[0032] 1) Pre-treatment: select tilapia with a mass of 1.5kg, first cut off the fish head, dorsal fin, pelvic fin and caudal fin, and scrape off the fish scales, cut open along the back or abdomen, pour the killed tilapia into Rinse in the cleaning tank for 4 minutes to clean the fish scales, mucous membranes and visceral residues on the fish fillets. The central temperature of the cleaning tank is 30°C, and then rinse with ginger water to remove fishy smell. The temperature of ginger water is 45°C;

[0033] 2) Slicing: Cut the tilapia after deodorization into strips, and then cut the sliced ​​tilapia fillets into tilapia strips. The length of the tilapia strips is 10cm, and the thickness is 0.6cm. The width is 1.2cm;

[0034] 3) Warm smoking: place the s...

Embodiment 3

[0041] The present embodiment provides a processing technology for smoked, pickled and ready-to-eat tilapia, and the processing technology for said smoked and pickled ready-to-eat tilapia comprises the following processes:

[0042] 1) Pre-treatment: select tilapia with a mass of 1.3kg, first cut off the fish head, dorsal fin, pelvic fin and caudal fin, and scrape off the fish scales, cut open along the back or abdomen, pour the killed tilapia into Rinse in the cleaning tank for 3 minutes to clean the fish scales, mucous membranes and visceral residues on the fish fillets. The central temperature of the cleaning tank is 25°C, and then rinse with ginger water to remove fishy smell. The temperature of ginger water is 42°C;

[0043] 2) Slicing: Cut the tilapia after fishy removal into strips, and then cut the sliced ​​tilapia fillets into tilapia strips. The length of the tilapia strips is 7cm, and the thickness is 0.5cm. The width is 1cm;

[0044] 3) Warm smoking: place the slic...

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Abstract

The present invention particularly relates to a processing technology of smoked and pickled instant type tilapias and belongs to the technical field of fish food processing. The smoked and pickled instant type tilapias are prepared by steps of pre-treating, slicing, warming-method smoking, pickling, slurry preparing, wrapping by slurry, oil-frying, quick-freezing, packaging, etc. Compared with theprior art, the smoked and pickled instant type tilapias are reasonable in nutrient matching, crispy in texture and rich in nutrients; besides, mashed garlic and water-chestnuts are matched; and the smoked and pickled instant type tilapias have effects on preventing cancers and aging, and also have functions on clearing heat, moistening lungs, promoting salivation, eliminating stagnation, soothingliver, improving eyesight and benefiting qi circulation. Besides, the processing technology reduces moisture content of fish flesh, reduces growth of bacteria, and solves technical problems that thetilapias prepared by the traditional processing method are slightly salty in mouthfeel, slightly hard in texture and not crisp, and at the same time relatively short in storage cycle time.

Description

technical field [0001] The invention belongs to the technical field of fish food processing, and in particular relates to a processing technology for smoked, pickled and ready-to-eat tilapia. Background technique [0002] Tilapia is commonly known as Nanyang crucian carp, African larvae, and apple fish. Tilapia is native to Lake Tanganyika in Africa. The apple fish is a euryhaline fish that can survive in both seawater and freshwater. It has a strong adaptability to low-oxygen environments. It generally inhabits the bottom of the water, and usually changes with the change of water temperature or the size of the fish. In the prior art, tilapia is generally preserved by a combination of salting and drying. This method can cover the surface of the fish with a fresh-keeping layer, and can reduce the moisture content of the fish, reduce the growth of bacteria, and increase the Osmotic pressure thus prolongs the shelf life, but this method has a salty taste, a hard texture and a ...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L33/10
CPCA23L17/00A23L33/10
Inventor 吴捷
Owner FUJIAN JIEFENG CHOICE RARE SEA FOOD DEV
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