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Salting method for sea bass

A sea bass and salting liquid technology, which is applied in drying preservation of meat/fish, chemical preservation of meat/fish, food science, etc., can solve the problems of unsuitable sea bass for marinating, destroying the taste of fish meat, and excessive fat oxidation. , to reduce the content of nitrosamines and nitrites, protect human health, and improve the effect of water holding capacity

Inactive Publication Date: 2019-06-18
珠海市祺海水产科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the pickled fish is made by the traditional pickling method, that is, it is salted and dried with high-concentration salt for a long time, which not only destroys the original taste of the fish, but also has a long production cycle and high salt content. High, excessive fat oxidation, containing more harmful substances such as nitrite and nitroso compounds, there are certain food safety hazards, and it does not conform to the concept of modern healthy food, and is not suitable for marinating sea bass

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] This example provides a salting method for sea bass, the steps include:

[0042] (1) Rinse the sea bass after removing the viscera;

[0043] (2) Soak the sea bass after step (1) processing for the first time with concentrated brine;

[0044] (3) soak the sea bass after step (2) processing for the second time with pickling solution;

[0045] (4) step (3) processed sea bass gradient low-temperature drying;

[0046] (5) The sea bass processed in step (4) is vacuumized and packed.

[0047] Wherein, the mass percent concentration of the concentrated brine used in step (2) is 20-25%, the time for the first soaking is 18-24 hours, and the temperature is 5-10°C. Soak the fish in concentrated brine at low temperature. This step can inhibit the growth of bacteria, prevent the nutrition of the fish from deteriorating, and also play a role in preserving freshness. The water content of the fish is less lost, and at the same time, it produces flavor substances that can increase th...

Embodiment 2

[0055] This example provides a salting method for sea bass, the steps include:

[0056] (1) Rinse the sea bass after removing the viscera;

[0057](2) Soak the sea bass after step (1) processing for the first time with concentrated brine;

[0058] (3) soak the sea bass after step (2) processing for the second time with pickling solution;

[0059] (4) step (3) processed sea bass gradient low-temperature drying;

[0060] (5) The sea bass processed in step (4) is vacuumized and packed.

[0061] Wherein, the mass percent concentration of concentrated brine used in step (2) is 25%, the time for the first soaking is 24 hours, and the temperature is 10°C.

[0062] The pickling solution in step (3) includes the following components in mass percentage: 15% trehalose, 3% ascorbic acid, 10% compound phosphate, and the balance is water.

[0063] The compound phosphate includes the following components in parts by weight: 40 parts of sodium tripolyphosphate, 20 parts of sodium pyrophos...

Embodiment 3

[0067] This example provides a salting method for sea bass, the steps include:

[0068] (1) Rinse the sea bass after removing the viscera;

[0069] (2) Soak the sea bass after step (1) processing for the first time with concentrated brine;

[0070] (3) soak the sea bass after step (2) processing for the second time with pickling solution;

[0071] (4) step (3) processed sea bass gradient low-temperature drying;

[0072] (5) The sea bass processed in step (4) is vacuumized and packed.

[0073] Wherein, the mass percent concentration of concentrated brine used in step (2) is 22%, the time for the first soaking is 22 hours, and the temperature is 7°C.

[0074] The pickling solution in step (3) includes the following components in mass percentage: 12% trehalose, 2.5% ascorbic acid, 7% complex phosphate, and the balance is water.

[0075] The compound phosphate includes the following components in parts by weight: 35 parts of sodium tripolyphosphate, 17 parts of sodium pyrophos...

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Abstract

The technical scheme of the invention provides a salting method for sea bass. The salting method comprises the following steps: eviscerating the sea bass, cleaning the sea bass, soaking the sea bass in strong brine for the first time, soaking the sea bass in a salting liquid for the second time, performing gradient cryodrying on the sea bass, performing vacuumizing and packaging the sea bass. Thesea bass salted with the salting method of the technical scheme is different from traditional salted fish products, has low salt content, is not only beneficial to human health, but also has bright color, moderate hardness, delicious flesh, aromatic flavor and rich nutrients and is convenient to cook, the salted sea bass does not contain nitroso compounds, the product safety is improved, time forthe salting process is short, technological operation is simple, and the method is suitable for industrialized food production.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a salting method of sea bass. Background technique [0002] Sea bass is rich in nutrition, rich in protein, high unsaturated fatty acids, various nutritional vitamins and beneficial trace elements. It can be eaten by the general population, especially it can be used to prevent cardiovascular diseases, and it is more suitable for middle-aged and elderly people. However, fresh sea bass is not easy to keep. In order to prolong the shelf life of the sea bass and make the taste of the sea bass richer, pickling the sea bass is one of the effective means. [0003] Pickled fish is a traditional aquatic processed food in my country, which is deeply loved by consumers because of its unique flavor. At present, the pickled fish is made by the traditional pickling method, that is, it is salted and dried with high-concentration salt for a long time, which not o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L27/00A23L29/00A23L29/30A23B4/03A23B4/16
Inventor 杨映辉吴新红
Owner 珠海市祺海水产科技有限公司
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