Fish flesh fragrance-locking, taste-controlling, and flavor-improving method

Abstract

The invention discloses a fish flesh fragrance-locking, taste-controlling, and flavor-improving method, which comprises following steps: fish preprocessing, pulse type breathing rolling and fish fleshsurface coating-fixing, fish packing, freezing, and storing. In the pulse type breathing rolling and fish flesh surface coating-fixing, vacuum rolling is adopted, carrageenan and potassium chloride gel carry out reactions, trehalose and sodium polyphosphate are used to resist the freeze denaturation of proteins; and perilla, black tea, and ginger powder are used to carry out pickling to enhance the fragrance and remove the fishy smell. The flavor and elasticity of fish flesh are largely improved by the steps mentioned above, the quality of fish flesh is guaranteed, at the same time, the shelflife is prolonged, the needs of consumers are better satisfied, the operation is simple, the fish flesh quality is high, and the taste is good.

Description

(1) Technical field: [0001] The invention belongs to the technical field of aquatic product processing, and relates to a method for improving the flavor of fish meat, in particular to an improvement method for locking fragrance, controlling flavor, reducing fishy smell, and improving the elasticity Q strength of muscle fiber tissue. (2) Technical background [0002] my country is a big fishery country in the world with abundant fishery resources. Because of its high water content and rich protein content, fish bodies generally need to be frozen and stored. However, after thawing, frozen fish bodies often have a strong fishy smell and poor texture of muscle tissue, which seriously affects the flavor and eating quality of their products. [0003] The main reasons for the deterioration of fish flavor are as follows: (1) endogenous (fish itself) or exogenous (microbial reproduction) enzyme action and fat autooxidation of fish; (2) fish ingesting objects ( The secondary metaboli...

AI Technical Summary

Problems solved by technology

[0006] 1) When the temperature of the tasty environment is 10°C, the temperature is too high so that the fish pieces are easy to deteriorate and accelerate the growth of microorganisms, causing them to be polluted and spoiled

[0007] 2) The flavoring time is 10-15 hours. If the time is too long, the freshness and flavor will be affected, and the effect of psychrophilic bacteria and enzyme system is difficult to ensure the quality and safety of the fish body.

[0008] 3) This invention removes part of the fishy smell to a certain extent, but the effect of removing the fishy smell still needs to be improved, especially the other qualities of the fish block, including muscle texture tissue elasticity, protein water holding capacity, muscle fiber protein anti-freezing denaturation, etc. have not been paid attention to and studied

[0009] 4) Use conventional air freezing, the freezing speed is slow, and the large ice crystals generated will pierce the cells, increase the loss of juice, and reduce the flavor quality of fish meat

[0010] Existing fish flavor treatment is usually through long-term liquid immersion or simple vacuum tumbling treatment. Although this treatment method can penetrate the flavor material from the surface to the inside, it also has the possibility of quickly reverse the flavor from the inside to the outside. material, cannot achieve the effect of locking fragrance and controlling taste

Existing patents cannot overcome this difficulty

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