Method for preparing stinky mandarin fish by adding minced fillet to assist fermentation

A technology for assisted fermentation and stinky mandarin fish, applied in ultra-high pressure food processing, food ultrasonic treatment, food science and other directions, can solve the problems of unstable quality and slow fermentation speed, improve sensory quality, improve quality, and reduce miscellaneous bacteria Effect

Pending Publication Date: 2020-04-17
INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to legend, more than 200 years ago, fishmongers along the river often pickled the mandarin fish with light salt to prevent the deterioration of the transported mandarin fish. The skin exudes a special smell that smells like stinky but not stinky, but the meat is tender and fragrant after being washed and cooked. At the same time, the fish has a special texture like garlic cloves and is easy to separate from the flesh.
[0004] Traditional pickling and fermentation of stinky mandarin fish is slow and the quality is unstable. It is urgent to develop a production method of stinky mandarin fish with high fermentation efficiency and excellent product quality.

Method used

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  • Method for preparing stinky mandarin fish by adding minced fillet to assist fermentation

Examples

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Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: A method of adding surimi to assist fermentation to make stinky mandarin fish

[0027] A method for making stinky mandarin fish by adding surimi to assist fermentation is characterized in that it includes the following technical steps.

[0028] (1) High-frequency vibration thawing

[0029] The raw fish is frozen mandarin fish weighing 0.4-0.6 kg.

[0030] Put the raw fish into food-grade high-frequency thawing equipment, at a frequency of 13.56 MHz and a power intensity of 1.5w / cm 2 Under the same conditions, process for 5 minutes until the thawing rate of raw fish is 65%, and set aside.

[0031] (2) Ultrasonic-assisted brine cleaning

[0032] Put the mandarin fish thawed by high-frequency vibration into the cleaning pool, inject salt water (concentration: 0.1 g / mL) into the cleaning pool, so that the salt water submerges the mandarin fish; during the cleaning process of reducing bacteria, the salt water is circulating water at a constant speed, and the wa...

Embodiment 2

[0048] Example 2: A method of adding surimi to assist fermentation to make stinky mandarin fish

[0049] A method for making stinky mandarin fish by adding surimi to assist fermentation, comprising the following steps:

[0050] Step 1: Put the frozen mandarin fish into a high-frequency thawing machine at a frequency of 13.56 MHz and a power intensity of 1.0 w / cm 2 Under the condition, process 4min, until the thawing rate of frozen mandarin fish is 60%, set aside;

[0051] Step 2: Put the thawed mandarin fish into the cleaning pool, inject salt water into the cleaning pool, make the salt water submerge the mandarin fish, and carry out the brine reduction cleaning; during the brine reduction cleaning process, the water temperature of the brine is 15°C, The salt water is circulating water at a constant speed, and the flow rate of the circulating water is 15 times the mass of mandarin fish per hour; at the same time, the materials in the cleaning tank are treated with an ultrasonic...

Embodiment 3

[0061] Example 3: A method of adding surimi to assist fermentation to make stinky mandarin fish

[0062] A method for making stinky mandarin fish by adding surimi to assist fermentation, comprising the following steps:

[0063] Step 1: Put the frozen mandarin fish into a high-frequency thawing machine at a frequency of 13.56 MHz and a power intensity of 1.0-2.0 w / cm 2 Under the same conditions, process for 7 minutes until the thawing rate of frozen mandarin fish is 70%, and set aside;

[0064] Step 2: Put the thawed mandarin fish into the cleaning pool, inject salt water into the cleaning pool, make the salt water submerge the mandarin fish, and carry out the brine reduction cleaning; during the brine reduction cleaning process, the water temperature of the brine is 30°C, The salt water is circulating water at a constant speed, and the flow rate of the circulating water is 25 times the mass of mandarin fish per hour; at the same time, the materials in the cleaning pool are tr...

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PUM

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Abstract

The invention relates to a method for preparing stinky mandarin fish by adding minced fillet to assist fermentation. The method comprises the following steps: (1) high-frequency vibration unfreezing;(2) ultrasonic-assisted brine sterilization and cleaning; (3) minced fillet pretreatment; (4) pickling liquid preparing; (5) constructing a pickling system; (6) performing low-temperature fermentation. According to the invention, minced fillet is added for auxiliary fermentation to prepare the stinky mandarin fish, so that the fermentation time is shortened, and the sensory quality of the stinkymandarin fish is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for making stinky mandarin fish by adding surimi to assist fermentation. Background technique [0002] Mandarin fish is a rare freshwater fish with high economic value. The meat is thick and delicious, with few spines. It is rich in nutrients such as protein and amino acids. Regular consumption can promote the health of the digestive system, improve the skin, promote blood circulation, and lower blood pressure. [0003] Stinky mandarin fish, also known as stinky mandarin fish and pickled fresh mandarin fish, originated in the Huizhou area of ​​Anhui Province (now in the area of ​​Huangshan City, Anhui Province), and is one of the representative traditional dishes of Huizhou. According to legend, more than 200 years ago, fishmongers along the river often pickled the mandarin fish with light salt to prevent the deterioration of the transported mandarin fish. The ski...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/30A23L5/00A23L5/20
CPCA23L17/00A23L17/70A23L5/32A23L5/57A23L5/20A23V2002/00A23V2300/48A23V2300/46
Inventor 周迎芹殷俊峰鄢嫣张福生黄晶晶谢宁宁
Owner INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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