Deodorizing method of sturgeon

A technology for deodorizing and removing fishy fish, which is applied in the field of aquatic product treatment technology, can solve the problems such as the ineffective deodorization effect and the difficulty in removing fishy fishy fish, and achieve the effect of promoting the sensory effect of fish meat, obvious effect and simple operation

Inactive Publication Date: 2019-08-20
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that the deodorization effect of sturgeon is not obvious and it is difficult to remove the fishy smell of the sturgeon, and to provide a method for removing the fishy smell of the sturgeon, which can quickly and effectively remove the fishy smell of the sturgeon, and the method is simple to operate , Good effect of removing fishy smell

Method used

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  • Deodorizing method of sturgeon
  • Deodorizing method of sturgeon
  • Deodorizing method of sturgeon

Examples

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Effect test

Embodiment 1

[0026] S1. Pretreatment of raw materials: cut the sturgeon meat into fish fillets with a length of 5 cm, a width of 3 cm, and a thickness of 3 mm, and wash the fish fillets in water three times its mass for 1 min, repeating twice; then at 4°C, Drain for 5 minutes until the water on the surface of the fish fillets stops dripping to obtain the raw fish fillets;

[0027] S2. Soaking in the deodorizing liquid: the raw fish fillets described in step S1 are placed in the deodorizing liquid, soaked at 4°C for 60 minutes, so that the raw fish fillets are fully combined with the deodorizing liquid, and the deodorizing fish fillets are obtained; wherein, the The deodorizing liquid includes the following components by weight percentage: 3% of compound phosphate, 2% of salt, and 95% of water; the mass ratio of the raw fish fillets to the deodorizing liquid is 1:1;

[0028] S3. Rinse and drain: place the deodorized fish fillets in step S2 on the filter rack, rinse the deodorized fish fille...

Embodiment 2

[0030] S1. Raw material pretreatment: Cut the sturgeon meat into fish fillets with a length of 4cm, a width of 2cm, and a thickness of 5mm, and wash the fish fillets in water with 3 times its mass for 1min, repeating 3 times; then at 0°C, Drain for 15 minutes until the water on the surface of the fish fillets stops dripping to obtain the raw fish fillets;

[0031] S2. Soaking in the deodorizing liquid: place the raw fish fillets in step S1 in the deodorizing liquid, and soak for 45 minutes at 4°C, so that the raw fish fillets are fully combined with the deodorizing liquid to obtain deodorizing fish fillets; wherein, the The deodorizing liquid comprises the following components by weight percentage: 2% of compound phosphate, 2% of salt, and 96% of water; the mass ratio of the raw fish fillets to the deodorizing liquid is 1:3;

[0032] S3. Rinse and drain: place the deodorized fish fillets in step S2 on the filter rack, rinse the deodorized fish fillets twice with water twice as...

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Abstract

The invention discloses a deodorizing method of sturgeon. The deodorizing method comprises the following steps: soaking sliced sturgeon in a deodorizing solution, flushing and draining off the soakedsliced sturgeon to obtain the deodorized sliced sturgeon, wherein the deodorizing solution comprises the following components in percentage by weight: 1%-3% of composite phosphate, 1%-3% of table saltand 94%-98% of water. The composite phosphate includes the following components: sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, disodium dihydrogen pyrophosphate, trisodiumphosphate, dipotassium hydrogen phosphate, sodium dihydrogen phosphate and disodium hydrogen phosphate. The deodorizing method of sturgeon has simple process, can effectively remove the fishy smell ofthe sturgeon meat, improves the tenderness of the fish meat, improves the oxidation resistance of the fish meat and reduces loss of nutrients such as protein, and the processed fish meat has good luster, good elasticity, smooth surface and good taste.

Description

technical field [0001] The invention relates to the field of aquatic product treatment technology, in particular to a method for deodorizing sturgeon. Background technique [0002] Sturgeon, also known as Sturgeon, is the largest and longest-lived fish in freshwater fish, and it is also the oldest surviving bony primitive fish. (CITES) included in the appendix. In biology, sturgeon belongs to chordate, ray-finned fish, and sturgeon. It is a sub-cold water fish that inhabits the bottom of water bodies with low salinity in cold and temperate zones, and feeds on bottom molluscs and small fish. . The whole body of sturgeon is a treasure and has high economic value. Sturgeon meat is rich in nutrition, rich in essential amino acids, DHA and EPA in fatty acids reach 12.5%; Sturgeon roe sauce is one of the world's three major delicacy, has the reputation of "black gold"; Sturgeon viscera has medicinal value, "Compendium of Materia Medica" It is recorded that "the liver mainly tr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20
CPCA23L5/276
Inventor 尚珊张含昆祁立波傅宝尚姜鹏飞董秀萍胡琴吕倩楠
Owner DALIAN POLYTECHNIC UNIVERSITY
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