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A processing method of high-moisture non-fried flavor fish that can be stored at room temperature

A processing method and high-moisture technology, which can be used in heating preservation of meat/fish, chemical preservation of meat/fish, food science, etc. The effect of simplifying product texture impact, reducing sterilization intensity, and reducing damage

Active Publication Date: 2022-06-21
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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  • A processing method of high-moisture non-fried flavor fish that can be stored at room temperature
  • A processing method of high-moisture non-fried flavor fish that can be stored at room temperature
  • A processing method of high-moisture non-fried flavor fish that can be stored at room temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Kill the fresh grass carp by knocking the head, remove the head, remove the tail, remove the internal organs, cut open the back, remove the main bone spurs, wash the residual internal organs and congestion with water, drain, and cut the fish body into 20~ 30g fish pieces;

[0031] (2) Pickling: add edible salt that accounts for 2% of the mass of the fish pieces to the drained fish pieces, mix well and marinate at 4°C for 2 hours, and add 5% of the mass of the fish pieces. After marinating at 4°C for 10 hours, rinse with water and drain;

[0032] (3) Drying at low temperature: drying the drained fish pieces 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) Seasonings: Based on the mass percentage of fish pieces, add 3% ginger granules, 3% clear oil, 0.5% thirteen incense, 0.5% salt, 1.7% chili powder, 1% red yeast rice powder, mix with fish pieces;

[0034] (5) Vacuum packaging: the fish piece...

Embodiment 2

[0037] (1) Kill the fresh grass carp by knocking the head, remove the head, remove the tail, remove the internal organs, cut open the back, remove the main bone spurs, wash the residual internal organs and congestion with water, drain, and cut the fish body into 20~ 30g fish pieces;

[0038] (2) Pickling: Add 1.5% edible salt to the drained fish pieces by weight, mix well, marinate at 4°C for 1.5 hours, and add 5% by weight of fish pieces. After marinating at 4°C for 10 hours, rinse with water and drain;

[0039](3) Drying at low temperature: drying the drained fish pieces 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 the mass percentage of fish pieces, add 2% ginger granules, 2% clear oil, 0.5% thirteen incense, 0.5% salt, 1.3% chili powder, 1% red yeast rice powder, mix with fish pieces;

[0041] (5) Vacuum packaging: the fish pieces that have been mixed with the ingredients...

Embodiment 3

[0044] (1) Kill the fresh grass carp by knocking the head, remove the head, remove the tail, remove the internal organs, cut open the back, remove the main bone spurs, wash the residual internal organs and congestion with water, drain, and cut the fish body into 20~ 30g fish pieces;

[0045] (2) Pickling: add edible salt that accounts for 2% of the mass of the fish pieces to the drained fish pieces, mix well and marinate at 4°C for 3 hours, and add 5% of the mass of the fish pieces. After marinating at 4°C for 15 hours, rinse with water and drain;

[0046] (3) Drying at low temperature: drying the drained fish pieces 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) Seasonings: Based on the mass percentage of fish pieces, add 3% ginger granules, 3% clear oil, 0.7% thirteen incense, 0.7% salt, 1.7% chili powder, 1% red yeast rice powder, mix with fish pieces;

[0048] (5) Vacuum packaging: the fish piece...

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Abstract

The invention discloses a processing method of high-moisture non-fried flavored fish which can be preserved at room temperature. After draining, cut the fish body into 20-30g fish pieces, add 1.5-2% edible salt to the fish pieces, mix well and marinate at 4°C for 1.5-3 hours , add white wine accounting for 5% of the mass of the fish block, marinate the fish block at 4°C for 10-15 hours, dry the fish block at 12-18°C until the water content of the fish block is 65%-69%; add ginger, Clear oil, thirteen spices, salt, chili powder, red yeast rice powder, mix well with fish pieces, put it into a high-temperature cooking bag, vacuum seal it, sterilize it at high temperature, and cool it down to below 40°C quickly after sterilization, then you can get the normal temperature Preserved high moisture non-fried flavored fish. The present invention cooperates with low-temperature drying through two-stage salting, and improves the texture of fish meat, and at the same time, the taste of flavored 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 flavored fish that can be preserved at room temperature. Background technique [0002] my country is a big country in freshwater fish farming. In view of the characteristics of high protein and low fat in freshwater fish, farmed fish has become an important source of high-quality protein supply. With the change of people's food consumption pattern and consumption structure, convenient, delicious, nutritious, healthy and safe aquatic dishes and ready-to-eat snack foods with long shelf life are favored by consumers. [0003] At present, the normal temperature dishes and ready-to-eat leisure fish products with long shelf life on the market are realized by high pressure and high temperature sterilization. Due to the characteristics of high water content and short muscle fibers of freshwater fish, the edible qual...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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