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Low-salt preserved fishes and preparation method thereof

A production method and wax fish technology, which are applied in the preservation of meat/fish, heat preservation of meat/fish, food ingredients as odor modifiers, etc., can solve the problem that low-salt and wax flavor cannot be combined at the same time, surface hardening and cracking, and salt content Advanced problems, achieve good market prospects and market promotion value, reduce salt content, and reduce the amount of edible salt

Inactive Publication Date: 2019-03-12
湖南唐人神肉制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a kind of uniform color and luster for the defects of high salt content or insufficient wax flavor in traditional cured fish, low salt and wax flavor can not be combined at the same time, low rehydration, surface hardening and cracking, etc. Hygienic, convenient to eat, low-salt cured fish with smoky flavor

Method used

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  • Low-salt preserved fishes and preparation method thereof
  • Low-salt preserved fishes and preparation method thereof
  • Low-salt preserved fishes and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Embodiment 1: a kind of preparation method of low-salt cured fish, comprises following preparation steps:

[0049] S1. Pretreatment: select fresh live grass carp, remove the scales, cut open along the middle of the back of the fish, remove the main spines of the fish, remove the internal organs, wash clean, remove the tail and fins, and cut into 30*50 pieces with a dicing machine mm uniform fish pieces;

[0050] S2. Pickling: Weigh 0.5 part of salt, 0.5 part of sugar, 0.1 part of white wine, 0.1 part of monosodium glutamate, 0.1 part of dried ginger juice, 0.1 part of pepper juice, 0.5 part of dark soy sauce and 0.1 part of smoked liquid and mix them evenly to prepare for pickling For the material, take the fish pieces obtained in step S1 and add them to the marinade, stir for 0 min, and let stand at a constant temperature of 15°C for 20 hours, and set aside;

[0051] Wherein, the weight ratio of marinade and fish is 1:10;

[0052] S3. Thermal processing: Spread the m...

Embodiment 2

[0056] Embodiment 2: a kind of preparation method of low-salt cured fish, comprises following preparation steps:

[0057] S1. Pretreatment: select fresh live grass carp, remove the scales, cut open along the middle of the back of the fish, remove the main spines of the fish, remove the internal organs, wash clean, remove the tail and fins, and cut into 30*50 pieces with a dicing machine mm uniform fish pieces;

[0058] S2. Pickling: Weigh 1.2 parts of table salt, 2.5 parts of sugar, 0.8 parts of white wine, 0.8 parts of monosodium glutamate, 0.3 parts of dried ginger juice, 0.4 parts of pepper juice, 2 parts of dark soy sauce and 0.2 parts of smoked liquid and mix them evenly to prepare for pickling For the ingredients, take the fish pieces obtained in step S1 and add them to the marinade and stir for 15 minutes, then let stand at a constant temperature of 12°C for 24 hours, and set aside;

[0059] Wherein, the weight ratio of marinade and fish block is 1:13;

[0060] S3. Th...

Embodiment 3

[0064] Embodiment 3: a kind of preparation method of low-salt cured fish, comprises following preparation steps:

[0065] S1. Pretreatment: select fresh live grass carp, remove the scales, cut open along the middle of the back of the fish, remove the main spines of the fish, remove the internal organs, wash clean, remove the tail and fins, and cut into 30*50 pieces with a dicing machine mm uniform fish pieces;

[0066] S2. Pickling: Weigh 5 parts of salt, 8 parts of sugar, 3 parts of white wine, 3 parts of monosodium glutamate, 3 parts of dried ginger juice, 3 parts of pepper juice, 6 parts of dark soy sauce and 2 parts of smoked liquid and mix them evenly to prepare marinated For the ingredients, take the fish pieces obtained in step S1 and add them to the marinade, stir for 20 minutes, and let stand at a constant temperature of 15°C for 48 hours, and set aside;

[0067] Wherein, the weight ratio of marinade and fish block is 1:20;

[0068] S3. Heat processing: Spread the m...

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Abstract

The invention discloses low-salt preserved fishes and a preparation method thereof. Fresh live fishes are selected, pretreated, pickled with pickling materials, then subjected to thermal processing, subjected to baking or freeze drying, and subjected to packaging and sterilization so as to obtain the low-salt preserved fishes with the salt content of 3% or below. According to the invention, the preserved fishes obtained by pickling with the self-made pickling materials not only can restore the fresh and tender meat quality of fresh fishes, but also retain various nutrient components in the fresh fishes, wherein the content of vitamin A is particularly high, and the contents of elements such as phosphorus, calcium and iron are very high. The preserved fishes prepared by the method have theadvantages of low salt content, uniform color, sanitation, health, convenience for eating and traditional smoking flavor, are a healthy fish product, and have good market prospect and market popularization value.

Description

technical field [0001] The invention relates to the technical field of salted and cured aquatic product processing, and more particularly relates to a low-salt cured fish and a preparation method thereof. Background technique [0002] Cured fish is the name of fish that is washed, pickled and dried. Herring, grass carp, silver carp, etc. can all be used to make cured fish. Cured fish is a traditional aquatic processed food in my country. It has a unique flavor and is resistant to storage. It plays an important role in the food culture in southern China. [0003] During the processing of cured fish, due to the action of microorganisms and enzymes in raw fish, biochemical changes such as nitrate reduction, protein hydrolysis, amino acid shuttle and deamination, lipid hydrolysis and oxidation, etc. Has a unique flavor and nutrition. [0004] Among the traditional drying methods of cured fish, solar drying is the most important drying method. The sunlight drying method has di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23B4/005A23L5/10
CPCA23B4/0056A23V2002/00A23L5/10A23L5/13A23L17/10A23V2300/10A23V2300/24A23V2200/15A23V2200/14
Inventor 宋忠祥陈文辉付浩华宁孟军汤定明
Owner 湖南唐人神肉制品有限公司
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