A method for improving texture of ready-to-eat fish larvae

Abstract

The invention discloses a method for improving the texture of ready-to-eat fish larvae. Deodorization: Put the fish larvae that have been soaked and water-retained into the pickling solution to marinate; dehydration and curing: dry the fish larvae that have been marinated and deodorized at 40-60°C for 2-6 hours; The final fish larvae and seasoning liquid are mixed evenly, put into an aluminum foil bag and vacuum-sealed; high-temperature sterilization: sterilize the vacuum-packed fish larvae at high temperature. The present invention not only enhances the texture of fish larvae through glutamine transaminase synergistically with water-retaining agent phosphate, but also combines short-term pickling, dehydration and solidification, and high-temperature sterilization to reduce the texture deterioration of ready-to-eat fish larvae, and the texture of processed small fish larvae Tight, not loose, can maintain a complete shape and better taste when eating.

Description

Technical field [0001] The present invention belongs to the technical field of food processing, and particularly relates to a method of Tsai i.e. fish-eating texture improvement. Background technique [0002] That is a casual fish-eating aquatic food Aberdeen, its convenient, nutritious, delicious, and has broad market prospects, Aberdeen fish rich in protein, low in fat, contain more polyunsaturated fatty acids and vitamins, is a kind of a more high nutritional value of snack foods. Not suitable for long-distance transport fish larvae, fish larvae and thus require immediate post-harvest processing, since the moisture content of the young fish is large, the fine structure of the fiber, the addition of a conventional fried fish larvae and other processing of fish Aberdeen texture great damage, resulting in Aberdeen fish meat processed easily loose, affecting the integrity of the finished fish Aberdeen, texture severely damaged fish larvae can not sell into the market, resulting in...

AI Technical Summary

Problems solved by technology

Small larvae are not suitable for long-distance transportation, so the larvae after catching need to be processed immediately. Due to the high moisture content and fine fiber structure of larvae, the existing larvae are often processed by frying, etc. The texture of larvae is greatly damaged, causing the meat quality of processed larvae to be loose, which affects the integrity of the finished product of larvae, and larvae with severe texture damage cannot be put into the market, resulting in a decrease in the utilization rate of larvae

Incomplete appearance, loose meat, and lack of chewy texture reduce consumer acceptance

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