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Pickling method of tilapia

A technology of tilapia and pickling solution, which is applied in food ingredients as antimicrobial preservation, food science, application, etc., can solve problems such as unsuitable tilapia pickling, excessive fat oxidation, food safety hazards, etc., to achieve Solve the loss of fish umami taste and nutrients, improve water holding capacity, and have good antibacterial and antibacterial ingredients

Inactive Publication Date: 2019-08-27
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 tilapia

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] This example provides a method for marinating tilapia, the steps include:

[0047] (1) Rinse the tilapia after removing the viscera;

[0048] (2) Soak the tilapia processed in step (1) with pickling solution;

[0049] (3) marinating the tilapia processed in step (2) with surimi sauce;

[0050] (4) drying the tilapia gradient after step (3) pickling at low temperature;

[0051] (5) Vacuumizing the processed tilapia in step (4) and packing.

[0052] Wherein, the soaking time in step (2) is 7 hours, and the temperature is 7°C.

[0053] The pickling liquid comprises the following components in mass percent:

[0054] Sodium chloride 5%, soybean protein isolate 5%, ascorbic acid 1%, compound phosphate 5%, and the balance is water.

[0055] Composite phosphate comprises the following components in parts by weight:

[0056] 10 parts of sodium tripolyphosphate, 5 parts of sodium pyrophosphate, and 1 part of sodium dihydrogen phosphate.

[0057] Surimi sauce comprises the ...

Embodiment 2

[0062] This example provides a method for marinating tilapia, the steps include:

[0063] (1) Rinse the tilapia after removing the viscera;

[0064] (2) Soak the tilapia processed in step (1) with pickling solution;

[0065] (3) marinating the tilapia processed in step (2) with surimi sauce;

[0066] (4) drying the tilapia gradient after step (3) pickling at low temperature;

[0067] (5) Vacuumizing the processed tilapia in step (4) and packing.

[0068]Wherein, the soaking time in step (2) is 7 hours, and the temperature is 7°C.

[0069] The pickling liquid comprises the following components in mass percent:

[0070] Sodium chloride 10%, soybean protein isolate 10%, ascorbic acid 2%, compound phosphate 10%, and the balance is water.

[0071] Composite phosphate comprises the following components in parts by weight:

[0072] 20 parts of sodium tripolyphosphate, 10 parts of sodium pyrophosphate, and 5 parts of sodium dihydrogen phosphate.

[0073] Surimi sauce comprises ...

Embodiment 3

[0078] This example provides a method for marinating tilapia, the steps include:

[0079] (1) Rinse the tilapia after removing the viscera;

[0080] (2) Soak the tilapia processed in step (1) with pickling solution;

[0081] (3) marinating the tilapia processed in step (2) with surimi sauce;

[0082] (4) drying the tilapia gradient after step (3) pickling at low temperature;

[0083] (5) Vacuumizing the processed tilapia in step (4) and packing.

[0084] Wherein, the soaking time in step (2) is 7 hours, and the temperature is 7°C.

[0085] The pickling liquid comprises the following components in mass percent:

[0086] Sodium chloride 7%, soybean protein isolate 7%, ascorbic acid 1.5%, compound phosphate 7%, and the balance is water.

[0087] Composite phosphate comprises the following components in parts by weight:

[0088] 15 parts of sodium tripolyphosphate, 7 parts of sodium pyrophosphate, and 3 parts of sodium dihydrogen phosphate.

[0089] Surimi sauce comprises t...

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Abstract

The invention provides a pickling method of tilapia. The pickling method of the tilapia provided by the embodiment of the invention requires short time, is simple in technological operation, and is suitable for industrial production. The tilapia pickled by adopting the method contains no nitro compounds; the product safety is improved. Fish flesh pickled by the pickling method of the tilapia provided by the embodiment of the invention is different from traditional pickled fish products, and is low in salt content, beneficial for human health, shiny in color, moderate in hardness, delicious inmeat quality, thick in aroma, rich in nutritional components and convenient to cook.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a tilapia pickling method. Background technique [0002] Tilapia is fat and thick, with few spines, fresh and tender, and rich in nutrition. It usually lives in fresh water and has strong adaptability. Most of them are omnivorous. Tilapia is an important freshwater farmed fish all over the world due to its fast growth rate, large reproductive capacity, easy breeding and high yield. [0003] At present, my country mainly exports primary processed products of tilapia, with single product form, low price and few deep processed products. Fish pickles are traditional aquatic processed foods in my country, and are deeply loved by consumers because of their 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 only destroys the origin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00
CPCA23V2002/00A23L17/00A23V2200/10A23V2250/128A23V2250/5488A23V2250/708A23V2250/046A23V2250/1614
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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