A kind of method of sous-vide cooking mackerel fillets
A vacuum low-temperature, mackerel fillet technology, which is applied in the preservation of meat/fish, preservation of meat/fish with chemicals, food science, etc., can solve the problems of juice loss and difficult preservation of product flavor, and achieve long shelf life and no fat Oxidation, avoid the effect of fat oxidation
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Embodiment 1
[0028] (1) After rinsing the mackerel fillets with water, drain them, add compound antioxidants, mix and stir evenly, and place them at a low temperature of 2°C for 50 minutes; compound antioxidants are composed of the following components: rosemary extract 2.5g, vitamins E 0.5g and ascorbyl palmitate 1g; the amount of compound antioxidant added is 0.001% of the total mass of the drained mackerel fillets;
[0029] (2) put the mackerel fillets processed in step (1) into a retort bag, and after vacuum sealing, 70° C. low-temperature cooking for 15min; the thickness of the retort bag is 95 μm, and the gas permeability of the retort bag is 75cm 3 / m 2 ·d·bar;
[0030] (3) Immediately cool down the mackerel fillets treated in step (2) together with the cooking bag, first at 2.5°C / min to 45°C, then at 1.5°C / min to continue cooling to 25°C, and finally at 0.8°C / min Cool down to 2°C, and store the retort pouch at 2°C.
Embodiment 2
[0032] (1) After rinsing the mackerel fillets with water, drain them, add compound antioxidants, mix and stir evenly, and place them at a low temperature of 0°C for 65 minutes; the compound antioxidants are composed of the following components: rosemary extract 2g, vitamin E 1g and ascorbyl palmitate 0.5g; the amount of compound antioxidant added is 0.015% of the total mass of the drained mackerel fillets;
[0033] (2) the mackerel fillets processed in step (1) are put into a retort bag, and after vacuum sealing, 68 ℃ of low temperature retort treatment for 20min; the thickness of the retort bag is 85 μm, and the gas permeability of the retort bag is 80cm 3 / m 2 ·d·bar;
[0034] (3) Immediately cool down the mackerel fillets treated in step (2) together with the cooking bag, first drop to 40°C at 3°C / min, then continue to cool down to 30°C at 1°C / min, and finally continue at 0.5°C / min Cool down to 4°C, and store the retort pouch at 4°C.
Embodiment 3
[0036] (1) After rinsing the mackerel fillets with water, drain them, add composite antioxidants, mix and stir evenly, and place them at a low temperature of 4°C for 40 minutes; the composite antioxidants are composed of the following components: 3 g of rosemary extract, 1 g of vitamin E and ascorbyl palmitate 0.5g; the amount of compound antioxidant added is 0.013% of the total mass of the drained mackerel fillets;
[0037] (2) put the processed mackerel fillets in step (1) into a retort bag, and after vacuum sealing, cook at 78°C for 10 minutes at a low temperature; the thickness of the retort bag is 100 μm, and the gas permeability of the retort bag is 70cm 3 / m 2 ·d·bar;
[0038] (3) Immediately cool down the mackerel fillets treated in step (2) together with the cooking bag, first drop to 50°C at 2°C / min, then continue to cool down to 20°C at 2°C / min, and finally continue at 1°C / min Cool down to 0°C, and store the retort bag in a 0°C environment.
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