Processing method of decapterus maruadsi leisure food

Abstract

The invention relates to a processing method of a decapterus maruadsi leisure food. Fresh frozen decapterus maruadsi is taken as a raw material, liquorice, myrcia, black pepper, Chinese prickly ash, cassia bark, ginger slices, fennel, star anise, salt, soft white sugar, chicken essence, monosodium glutamate, glycine, sodium hexametaphosphate, cooking wine and chili oil are taken as auxiliary materials, and the decapterus maruadsi is subjected to pretreatment, pickling flavoring, drying, seasoning, baking, vacuum packaging and photodynamic sterilization so as to obtain the decapterus maruadsi leisure food. The method is simple and low in cost, and is suitable for industrial production. The product is rich in nutrients, spicy and delicious in taste, deep and lasting in taste and unique in flavor, and has great marketization popularization value. The product is a semi-dry product, and is softer and more palatable than dried salted fish; the problem of difficult flavoring of the decapterusmaruadsi is solved in a mode of secondary flavoring; a natural plant pigment, curcumin, is applied as a photosensitizer to the product, and has the effects of reducing blood fat, resisting tumor, resisting inflammation, benefiting gallbladder and resisting oxidation; and the photodynamic sterilization is a novel cold sterilization process, prevents high-temperature sterilization from damaging nutrients, and prolong shelf life.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of balang fish snack food. Background technique [0002] Balang fish, also known as stickleback fish, scientific name blue round trevally (Decapterus Maruadsi), is a warm-water pelagic migratory fish. Balang fish is rich in nutritional value, containing high protein, unsaturated fatty acids, K, P, Mg, Ca and Zn and other essential nutrients for human body. The meat of Balang fish is soft and easy to be digested and absorbed by the human body. It is a marine fish with great development prospects. Due to the lack of comprehensive processing and utilization technology, there are very few processed products of balang fish at present, which limits the development and utilization of balang fish. [0003] Balang fish has strong autolytic enzyme activity, the freshness of the fish body decreases rapidly, and it is easily spoiled after leaving the...

AI Technical Summary

Problems solved by technology

Due to the lack of comprehensive processing and utilization technology, there are very few processed products of balang fish at present, which limits the development and utilization of balang fish

[0003] Balang fish has strong autolytic enzyme activity, the freshness of fish body decreases rapidly, and it is easy to be spoiled and deteriorated after leaving the water, which makes the processing and utilization of Balang fish difficult

At present, except for a small amount of fresh Balang fish, most of them are processed into salty and dried products, but salty and dried products have high salt content, which is not beneficial to human health. There is an urgent need to develop new Balang fish products to meet people's nutritional and healthy needs. need

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