Processing method of cured fish, film coating agent for cured fish and application of film coating agent

A processing method and technology of coating agent, which are applied in the direction of preserving meat/fish by coating a protective layer, etc., can solve the problems such as excessive oxidation of protein and fat, unfavorable quality and flavor of cured fish, and reduction of product value, and reduce fat. and protein oxidation, improving quality and safety, good emulsification and antibacterial properties

Inactive Publication Date: 2019-05-07
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] During the pickling and drying process, under the action of microorganisms and enzymes, excessive oxidation of protein and

Method used

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  • Processing method of cured fish, film coating agent for cured fish and application of film coating agent
  • Processing method of cured fish, film coating agent for cured fish and application of film coating agent
  • Processing method of cured fish, film coating agent for cured fish and application of film coating agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A processing method for cured fish, comprising the following steps:

[0031] (1) After washing, draining and weighing the fresh grass carp samples, evenly apply salt (10% salt content) on the surface of the fish samples, stack them neatly in the basin, compact them with objects, and marinate at 10°C Cook for 7 days, turn over the fish pieces every 12 hours, and cut the grass carp into 3×4×1.5cm evenly sized fish pieces after marinating.

[0032] (2) Wheat gluten, glycerin, mangosteen chitin extract and water are mixed, wherein the ratio of each component is: 5% wheat gluten, 1% glycerin, 0.2% mangosteen chitin extract , and the rest is water. When mixing, stir magnetically for 20 minutes, place in a water bath at 60°C for 20 minutes, cool to room temperature, and vacuum degas for 5 minutes to obtain a salted fish coating agent, wherein,

[0033] Air-dry and crush the mangosteen shells, add appropriate amount of water, and extract polysaccharides with the aid of ultraso...

Embodiment 2

[0041] A processing method for cured fish, comprising the following steps:

[0042] (1) After washing, draining and weighing the fresh grass carp samples, evenly apply salt (10% salt content) on the surface of the fish samples, stack them neatly in the basin, compact them with objects, and marinate at 10°C Cook for 7 days, turn over the fish pieces every 12 hours, and cut the grass carp into 3×4×1.5cm evenly sized fish pieces after marinating.

[0043] (2) Wheat gluten, glycerin, mangosteen chitin extract and water are mixed, wherein the ratio of each component is: 5% wheat gluten, 1% glycerin, 0.4% mangosteen chitin extract , and the rest is water. When mixing, stir magnetically for 20 minutes, place in a water bath at 60°C for 20 minutes, cool to room temperature, and vacuum degas for 5 minutes to obtain the composite coating solution of wheat gluten-mangosteen chitosan extract, in which the mangosteen shells are air-dried , pulverize, add appropriate amount of water, and e...

Embodiment 3

[0051] A processing method for cured fish, comprising the following steps:

[0052] (1) After washing, draining and weighing the fresh grass carp samples, evenly apply salt (10% salt content) on the surface of the fish samples, stack them neatly in the basin, compact them with objects, and marinate at 10°C Cook for 7 days, turn over the fish pieces every 12 hours, and cut the grass carp into 3×4×1.5cm evenly sized fish pieces after marinating.

[0053] (2) Wheat gluten, glycerin, mangosteen chitin extract and water are mixed, wherein the ratio of each component is: 5% wheat gluten, 1% glycerin, 0.8% mangosteen chitin extract , and the rest is water. When mixing, stir magnetically for 20 minutes, place in a water bath at 60° C. for 20 minutes, cool to room temperature, and vacuum degas for 5 minutes to obtain the composite coating solution of wheat gluten-mangosteen chitosan extract, air-dry the mangosteen shell, Crush, add appropriate amount of water, and extract polysacchari...

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Abstract

The invention discloses a processing method of cured fish, a film coating agent for the cured fish and an application of the film coating agent. The film coating agent for the cured fish comprises thefollowing components in percentage by mass of 3-8% of wheat gluten protein, 0.3-1.5% of glycerine, 0.1-1% of a mangosteen chitin extract and the balance water. The processing method comprises the following steps of uniformly applying table salt onto the surfaces of fresh fish bodies, performing compacting with objects, performing pickling, and cutting the pickled fish bodies into fish blocks; anduniformly applying the film coating agent for the cured fish onto the surfaces of the pickled fish blocks, and performing drying so as to obtain the cured fish. The composite film coating agent is used for treating the cured fish, and a novel processing method for the cured fish is developed, so that fat and protein oxidation in the drying course of the cured fish can be effectively reduced, growth and propagation of spoilage microorganisms are restrained, color, mouth feel and flavor of the cured fish are improved, quality and safety of the cured fish are improved, and the shelf life of thecured fish in the storage course is prolonged.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a processing method of salted fish, a coating agent for salted fish and an application thereof. Background technique [0002] Salted fish is a traditional aquatic processed food in my country. It is generally made from slaughtered fresh fish, marinated, or dried naturally or artificially. Because of its high nutritional value and unique flavor, it is very popular among domestic and foreign consumers. [0003] Edible coatings can improve the quality of aquatic products and extend the shelf life of products by inhibiting the growth and reproduction of microorganisms, reducing the oxidation of fat and protein. At present, the research on edible coatings mainly focuses on the preservation of aquatic products, and there is no report on the application of coatings in the process of salted fish processing. [0004] During the pickling and drying process, under the action of mi...

Claims

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Application Information

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IPC IPC(8): A23B4/10
Inventor 赵丹丹陈文烜
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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