Graded pickling method of sea bass

A technology of sea bass and bacterial strains, applied in the direction of food science, etc., can solve the problems of sea bass flavor damage, excessive fat oxidation, and damage to the taste of fish meat, etc., and achieve a wide market and application prospects, outstanding umami taste, and obvious flavor characteristics Effect

Pending Publication Date: 2020-08-28
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, which will damage the flavor of sea bass

Method used

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  • Graded pickling method of sea bass

Examples

Experimental program
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Effect test

Embodiment

[0031] In this example, part of the sea bass is marinated. The specific steps include:

[0032] S1: marinating the pretreated sea bass for the first time;

[0033] S2: dehydrating the sea bass processed in step S1;

[0034] S3: pickling the sea bass processed in step S2 for the second time.

[0035] Wherein, in step S1, the pretreatment method is: grading, descaling, gill removal, viscera removal and cleaning of sea bass.

[0036] The first pickling method is as follows: after the sea bass is sterilized, it is inoculated with black mold strains for cultivation, and then the rice wine is added to marinate for 8 hours according to the mass ratio of sea bass: rice wine = 1:0.2. The culture temperature is 20° C., and the culture time is 24 hours. The method for inoculating the black mold species is as follows: evenly spraying the mucormycetes spore liquid on the abdominal cavity surface of the sea bass, and the spraying amount of the mucor mold spore liquid is 0.15wt% of the ma...

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Abstract

The invention discloses a graded pickling method of sea bass. According to the graded salting method of the sea bass, a synergistic effect is achieved through first-grade pickling and second-grade pickling, the pickled sea bass has rich aroma, outstanding and delicate flavor, sweetness and agreeable taste, obvious flavor characteristics of the sea bass and fresh and tender fish quality of the seabass, and has wide market and application prospects. According to the graded pickling method, no redundant food additives are added, and compared with traditional pickled food, the pickled product hasnutrition, safety, low salt content and no harmful substances.

Description

technical field [0001] The invention belongs to the technical field, and in particular relates to a graded pickling method of sea bass. Background technique [0002] Sea bass is rich in nutrition, rich in protein, high unsaturated fatty acids, various nutritional vitamins and beneficial trace elements. It can be eaten by the general population, especially it can be used to prevent cardiovascular diseases, and it is more suitable for middle-aged and elderly people. However, fresh sea bass is not easy to keep. In order to prolong the shelf life of the sea bass and make the taste of the sea bass richer, pickling the sea bass is one of the effective means. [0003] Pickled fish is a traditional aquatic processed food in my country, which is deeply loved by consumers because of its 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 origi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00
CPCA23L17/00
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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