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Processing method of high-moisture-content non-deep-fried special-flavor fish capable of being preserved at normal temperature

A processing method and high-moisture technology, which can be applied in the fields of heating preservation of meat/fish, chemical preservation of meat/fish, food science, etc., which can solve the problems of loss of fresh cooking products, destruction of edible quality, and high oil content in products, and achieve simplification. The effect of product texture impact, damage reduction, and bactericidal intensity reduction

Active Publication Date: 2019-05-17
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the room temperature dishes and ready-to-eat leisure fish products with long shelf life on the market are all realized by high-pressure high-temperature sterilization. Due to the characteristics of high water content and short muscle fibers of freshwater fish, the edible quality of the products after long-term high-temperature sterilization is greatly damaged. Severe cooking smell, poor quality, lost the characteristics of cooking fresh products
In addition, in order to better maintain the texture and remove the fishy smell, the existing room temperature products are mostly solved by high-temperature frying, dehydration and aroma enhancement. The product oil content is relatively high (generally above 15%), which is not conducive to people's health

Method used

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  • Processing method of high-moisture-content non-deep-fried special-flavor fish capable of being preserved at normal temperature
  • Processing method of high-moisture-content non-deep-fried special-flavor fish capable of being preserved at normal temperature
  • Processing method of high-moisture-content non-deep-fried special-flavor fish capable of being preserved at normal temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Knock the head of the fresh grass carp, remove the head, tail, viscera, cut open from the back, remove the main spurs, wash the remaining viscera and blood congestion with clean water, drain, and cut the fish body into 20~ 30g fish cubes;

[0031] (2) Pickling: Add 2% of edible salt to the drained fish pieces, mix well and marinate at 4°C for 2 hours, then add 5% of the fish pieces by weight white wine (the degree of white wine is 65°), after marinating at 4°C for 10 hours, rinse with clear water and drain;

[0032] (3) Low-temperature drying: the drained fish pieces are dried at a temperature of 12° C. and a wind speed of 2 to 4 m / s until the water content of the fish pieces is 65%;

[0033] (4) Seasoning: in terms of fish block mass percentage, add 3% ginger grains, 3% clear oil, 0.5% thirteen spices, 0.5% salt, 1.7% chili powder, 1% red yeast rice powder, Mix well with fish cubes;

[0034] (5) Vacuum packaging: put the mixed fish pieces into a high-temperature...

Embodiment 2

[0037] (1) Knock the head of the fresh grass carp, remove the head, tail, viscera, cut open from the back, remove the main spurs, wash the remaining viscera and blood congestion with clean water, drain, and cut the fish body into 20~ 30g fish cubes;

[0038] (2) Pickling: Add 1.5% of edible salt to the drained fish block, mix well and marinate at 4°C for 1.5 hours, then add 5% of the fish block mass white wine (the degree of white wine is 65°), after marinating at 4°C for 10 hours, rinse with clear water and drain;

[0039](3) Low-temperature drying: the drained fish pieces are dried at a temperature of 12° C. and a wind speed of 2 to 4 m / s until the water content of the fish pieces is 65%;

[0040] (4) seasoning: in terms of mass percentage of fish block, add 2% ginger grains, 2% clear oil, 0.5% thirteen spices, 0.5% salt, 1.3% chili powder, 1% red yeast rice powder, Mix well with fish cubes;

[0041] (5) Vacuum packaging: put the mixed fish pieces into a high-temperature ...

Embodiment 3

[0044] (1) Knock the head of the fresh grass carp, remove the head, tail, viscera, cut open from the back, remove the main spurs, wash the remaining viscera and blood congestion with clean water, drain, and cut the fish body into 20~ 30g fish cubes;

[0045] (2) Pickling: add 2% edible salt accounting for the mass percentage of the fish mass to the drained fish, mix well and marinate at 4°C for 3 hours, then add 5% of the mass of the fish white wine (the degree of white wine is 65°), after marinating at 4°C for 15 hours, rinse with clear water and drain;

[0046] (3) Low-temperature drying: the drained fish pieces are dried at a temperature of 12° C. and a wind speed of 2 to 4 m / s until the water content of the fish pieces is 65%;

[0047] (4) seasoning: in terms of mass percentage of fish block, add 3% ginger grains, 3% clear oil, 0.7% thirteen spices, 0.7% salt, 1.7% chili powder, 1% red yeast rice powder, Mix well with fish cubes;

[0048] (5) Vacuum packaging: put the m...

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Abstract

The invention discloses a processing method of a high-moisture-content non-deep-fried special-flavor fish capable of being preserved at the normal temperature. The method comprises the steps that thefreshwater fish is taken, slaughtered, scaled, subjected to head, tail and chamber removal, split from the back, cleaned through clear water, drained off, cut off into fish pieces of 20-30 g, edible salt which accounts for 1.5-2% of the mass percentage of the fish pieces is added to the fish pieces, after the fish pieces and the salt are evenly mixed, the fish pieces are salted at 4 DEG C for 1.5-3 h, baijiu which accounts for 5% of the mass percentage of the fish pieces is added, and the fish pieces are salted at 4 DEG C for 10-15 h and dried at 12-18 DEG C until the moisture content of the fish pieces is 65-69%; ginger granules, boiled oil, the thirteen kinds of spices, salt, chilli powder and red yeast rice powder are added, the mixture and the fish pieces are evenly stirred, the mixture is place in a high-temperature cooking bag, after vacuum sealing and high-temperature sterilization, the temperature is quickly decreased below 40 DEG C, and the high-moisture-content non-deep-friedspecial-flavor fish capable of being preserved at the normal temperature is obtained. According to the processing method, two-segment-type salting in cooperation with low-temperature drying is conducted, the fish quality is improved, and the taste of the special-flavor fish is better.

Description

technical field [0001] The invention relates to the technical field of food processing and preservation, in particular to a method for processing high-moisture non-fried flavor fish that can be preserved at room temperature. Background technique [0002] my country is a large freshwater fish breeding country. Given that freshwater fish meat has the characteristics of high protein and low fat, farmed fish has become an important source of high-quality protein supply. With the transformation of people's food consumption pattern and consumption structure, convenient, delicious, nutritious, healthy and safe aquatic dishes and instant snack foods with long shelf life are favored by consumers. [0003] At present, the room temperature dishes and ready-to-eat leisure fish products with long shelf life on the market are all realized by high-pressure high-temperature sterilization. Due to the characteristics of high water content and short muscle fibers of freshwater fish, the eating...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L29/00A23B4/005A23B4/20
Inventor 许艳顺胡丹夏文水余达威姜启兴杨方于沛沛王斌刘晓丽
Owner JIANGNAN UNIV
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