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Ready-to-eat raw fish fillets and preparation method thereof

A sashimi and marinating time technology is applied in the field of preparation of ultra-high pressure ready-to-eat sashimi, which can solve the problems of reducing the degree of denaturation of fish fillets, complicated formulas and processes, and inability to achieve sterilization effect, so as to improve the susceptibility to denaturation. , The effect of strong pressure resistance and safety guarantee

Active Publication Date: 2019-08-06
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the method disclosed in a preparation method of instant spicy dried fish (CN 107751838 A), the fish fillets are successively subjected to hot-air drying, frying, vacuum impregnation, HPP treatment, etc., and the product is crispy and delicious, with a strong fish fragrance, but the method Dry the fish until the water content reaches 20-30%. A large amount of water used for pressure transmission has been removed, and HPP treatment often does not have a significant bactericidal effect, and frying is used in the process, and there are many harmful factors
In addition, the pre-treatment formulations and processes involved in these studies are complex, and they serve more to provide flavor, rather than to reduce the degree of denaturation of fish fillets under HPP treatment

Method used

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  • Ready-to-eat raw fish fillets and preparation method thereof
  • Ready-to-eat raw fish fillets and preparation method thereof
  • Ready-to-eat raw fish fillets and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Select fresh and live tilapia to remove the scales, slice the fish body on both sides along the vertebrae, remove the fish head, viscera, abdominal spurs, etc., wash it repeatedly with running water, cut the fish fillet into 1cm thick fish fillets according to the texture, The mass is about 10-12g.

[0029] (2) The fish fillets were marinated in 5 wt % brine for 30 min at a solid-to-liquid ratio of 1:2 (by mass parts), and then dried with hot air at 60° C. for 1 h.

[0030] (3) After the pretreated fish fillets in step (2) are vacuum-packed, they are subjected to ultra-high pressure treatment at 20° C., wherein the treatment pressure is 300 MPa, and the pressure holding time is 10 minutes, and the finished product is obtained after treatment.

Embodiment 2

[0032] (1) Select fresh and live tilapia to remove the scales, slice the fish body on both sides along the vertebrae, remove the fish head, viscera, abdominal spurs, etc., wash it repeatedly with running water, cut the fish fillet into 1cm thick fish fillets according to the texture, The mass is about 10-12g.

[0033] (2) The fish fillets were marinated in 10 wt % brine for 30 min at a solid-to-liquid ratio of 1:2 (in parts by mass), and then dried with hot air at 60° C. for 1 h.

[0034] (3) After the pretreated fish fillets in step (2) are vacuum-packed, they are subjected to ultra-high pressure treatment at 20° C., wherein the treatment pressure is 300 MPa, and the pressure holding time is 10 minutes, and the finished product is obtained after treatment.

Embodiment 3

[0036] (1) Select fresh and live tilapia to remove the scales, slice the fish body on both sides along the vertebrae, remove the fish head, viscera, abdominal spurs, etc., wash it repeatedly with running water, cut the fish fillet into 1cm thick fish fillets according to the texture, The mass is about 10-12g.

[0037] (2) The fish fillets were marinated in 5 wt % brine for 30 min at a solid-to-liquid ratio of 1:2 (by mass parts), and then dried with hot air at 60° C. for 1 h.

[0038] (3) After the pretreated fish fillets in step (2) are vacuum-packed, they are subjected to ultra-high pressure treatment at 20° C., wherein the treatment pressure is 400 MPa, and the pressure holding time is 10 minutes, and the finished product is obtained after treatment.

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Abstract

The invention belongs to the field of application of ultra-high pressure treatment, and discloses a preparation method of ready-to-eat raw fish fillets, wherein the preparation method comprises the following steps: (1) placing cut raw fish fillets in 1-15 wt% brine, pickling, and then drying; and (2) carrying out vacuum packaging of the raw fish fillets processed in the step (1) and carrying out ultra-high pressure treatment, to obtain the ready-to-eat raw fish fillets. According to the prepared ready-to-eat raw fish fillets, on one hand, the moisture content and the water activity of the fishfillets are reduced by pretreatment, the ultra-high pressure tolerance of the fish fillets is improved, the appearance is maintained well after ultra-high pressure treatment, and fish flesh still maintains semitransparent and can maintain the color and taste similar to the raw fish fillets; on the other hand, with use of the ultra-high pressure treatment, most microorganisms can be inactivated and the safety can be guaranteed.

Description

technical field [0001] The invention belongs to the application field of ultra-high pressure treatment, and in particular relates to a preparation method of ultra-high pressure instant sashimi with good appearance. Background technique [0002] Aquatic products are an important food source for human beings and have high nutritional value. However, their water activity is relatively high, and the meat quality is close to neutral, which is suitable for the reproduction of microorganisms. If the processing and storage methods are not proper, they will easily deteriorate. In order to prolong the shelf life of aquatic products, people's traditional methods include heat treatment and drying treatment, but sensory deterioration such as syneresis and protein denaturation caused by traditional methods is unavoidable. In order to obtain a more original flavor of aquatic products, people mainly treat aquatic products raw or slightly heated, which hides a great potential safety hazard. ...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23B4/02A23B4/00
CPCA23L17/10A23B4/02A23B4/00A23V2002/00A23V2250/1582A23V2250/1614A23V2300/46Y02A40/90
Inventor 李汴生陈林昀阮征李丹丹
Owner SOUTH CHINA UNIV OF TECH
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