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Method for preparing cured fish by ultrasonic-assisted low-temperature heating

An ultrasonic-assisted, low-temperature technology is applied in food processing, preservation of meat/fish with chemicals, preservation of meat/fish through radiation/electrical treatment, etc. Long curing time and other problems, to achieve the effect of solving uneven water distribution, reducing sodium salt content, and shortening curing time

Pending Publication Date: 2020-02-11
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] In order to overcome the deficiencies in the prior art, and to solve the problems of high sodium salt content, long curing time, and uneven moisture distribution of dried fish in traditional cured fish, the present invention provides a power ultrasonic-assisted low-temperature heating method for preparing cured fish Methods

Method used

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  • Method for preparing cured fish by ultrasonic-assisted low-temperature heating
  • Method for preparing cured fish by ultrasonic-assisted low-temperature heating
  • Method for preparing cured fish by ultrasonic-assisted low-temperature heating

Examples

Experimental program
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Effect test

Embodiment 1

[0038] A method for preparing salted fish with power ultrasonic assisted low-temperature heating, comprising the following steps:

[0039] A. Pretreatment: Live grass carp is killed by beating the head, cut open the belly, remove the head, tail, viscera and black film, cut the fish fillets along the spine, and wash the surface of the fish fillets with 2% light salt water Blood stains, drain at room temperature.

[0040] B. pickling: the quality of the pickling liquid consists of 4% potassium chloride, 4% sodium chloride, 2% salty peptide (ornithine taurine, produced by Weikang Company in the United States), 2% mushroom powder, orange peel powder (Bozhou Deyongtang Biotechnology Co., Ltd.) 3%, sage powder (produced by Xi'an Baoyifeng Biotechnology Co., Ltd.) 0.5%, sodium ascorbate 2%, garlic powder 2%, monascus pigment 0.5%, the rest water, mixed evenly, to prepare a pickling liquid, put the drained fish into the pickling liquid to marinate, control the mass ratio of material ...

Embodiment 2

[0046] A method for preparing salted fish with power ultrasonic assisted low-temperature heating, comprising the following steps:

[0047] A. Pretreatment: Live grass carp is killed by beating the head, cut open the belly, remove the head, tail, viscera and black film, cut the fish fillets along the spine, and wash the surface of the fish fillets with 2% light salt water Blood stains, drain at room temperature.

[0048] B. Pickling: the mass composition of the pickling solution is 3% potassium chloride, 3% sodium chloride, 3% salty peptide, 2% mushroom powder, 3% orange peel powder, 0.5% sage powder, and 2% sodium ascorbate. %, garlic powder 2%, monascus pigment 0.5%, and the rest is water, mix evenly to make a pickle solution, put the drained fish into the pickle solution to marinate, and control the mass ratio of material to liquid to be 1:4 , and then ultrasonically treated for 1h under 20KHz ultrasonic conditions.

[0049] C. Drying: temperature 15°C, wind speed 1.5m / s, ...

Embodiment 3

[0054] A method for preparing salted fish with power ultrasonic assisted low-temperature heating, comprising the following steps:

[0055] A. Pretreatment: Live grass carp is killed by beating the head, cut open the belly, remove the head, tail, viscera and black film, cut the fish fillets along the spine, and wash the surface of the fish fillets with 2% light salt water Blood stains, drain at room temperature.

[0056] B. Pickling: the mass composition of the pickling solution is 3% potassium chloride, 2% sodium chloride, 3% salty peptide, 2% mushroom powder, 3% orange peel powder, 0.5% sage powder, and 2% sodium ascorbate. %, garlic powder 2%, monascus pigment 0.5%, and the rest is water, mix evenly to make a pickle solution, put the drained fish into the pickle solution to marinate, and control the mass ratio of material to liquid to be 1:3 , and then ultrasonically treated for 1h under 20KHz ultrasonic conditions.

[0057] C. Drying: temperature 20°C, wind speed 1.5m / s, ...

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Abstract

The invention relates to a method for preparing cured fish by ultrasonic-assisted low-temperature heating. The method comprises the following steps: after pretreatment, pickling and drying, soaking vacuum packaged cured fish in an ultrasonic tank for ultrasonic treatment, starting a circulating thermostat heating circulating system after a sample is added into the ultrasonic tank, turning off a heater and turning on an ultrasonic device for ultrasonic treatment when the water temperature rises to 40 to 50 DEG C, controlling ultrasonic power and frequency to be 500 to 700W and 18 to 20 kHz respectively, and finishing the treatment after the ultrasonic time of 10 to 20 min to obtain finished cured fish. According to the method disclosed by the invention, the pickling time can be shortened, the muscle elasticity of the cured fish can be improved, the problem of uneven water distribution after a fish body is dried can be solved, and the special color and flavor of the cured fish can be maintained.

Description

[0001] (1) Technical field [0002] The invention belongs to the technical field of aquatic product processing, and in particular relates to a method for preparing cured fish by ultrasonic-assisted low-temperature heating. [0003] (2) Background technology [0004] Salted fish is a traditional pickled aquatic product with strong Chinese characteristics, and it is an important component and typical representative of pickled aquatic products. The earliest people made salted fish was for long-term storage to prevent corruption. With the development of processing technology, cured fish has developed into a delicious food with rich nutrition, strong flavor and easy storage. It currently has a broad consumer market at home and abroad. However, it takes a long time to make pickled fish, and epidemiological surveys have shown that people in coastal areas who often eat pickled aquatic products have a higher incidence of hypertension, which is related to the higher sodium content in pi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/43A23L5/30A23B4/20A23B4/015A23L27/00A23L27/10A23L27/20
CPCA23L17/00A23L5/32A23L27/00A23L27/10A23L27/20A23L5/43A23B4/20A23B4/015A23V2002/00Y02P60/85
Inventor 周绪霞储雨姗丁玉庭顾赛麒吕飞朱士臣
Owner ZHEJIANG UNIV OF TECH
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