Processing method of cold smoked fish

Abstract

The invention discloses a processing method of cold smoked fish. The processing method comprises the steps of using fresh fish as a raw material, taking fish meat, performing cutting into slices, performing smoking by a spraying and cold smoking method, performing vacuum packing, performing curing and performing sterilization to obtain ready-to-eat cold smoked fish slice products. Natural antioxidants of a high-concentration natural smoking solution, edible alcohol, a bamboo leaf extract, curcumin, tea polyphenols, rosemary and the like are compounded to obtain a spraying and cold smoking solution having the functions of bacteriostasis, resisting oxidation, removing fishy smell, removing peculiar smell, keeping fresh and the like. The spraying and cold smoking manner is adopted, so that the cold smoking efficiency is high, unique flavor and mouth feel of conventional cold smoked fish can be reserved completely, and the generation of carcinogen of polycyclic aromatic hydrocarbon, heterocyclic amine and the like in a conventional cold smoked aquatic product can be effectively avoided. Besides, low-temperature smoking can effectively prevent unfavorable phenomena of massive nutritiveloss, surface hardening and fracturing and the like of Spanish mackerel in the high-temperature smoking process. In addition, the method is simple in technology, and convenient to make, the obtained product is high in nutrient value, delicious in mouth feel, and fine and smooth in meat quality and has traditional feature.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing cold-smoked fish that is nutritious, healthy and safe. Background technique [0002] Smoked fish products are traditional aquatic foods in my country. They not only have a long shelf life, but also have a good characteristic flavor and taste, and are very popular among consumers. However, the traditional cold-smoked fish process is not only complicated, but also contains a large amount of particulate matter, polycyclic aromatic hydrocarbons, heterocyclic amines and other carcinogenic substances in the formed high-temperature flue gas, resulting in low health and safety of the product. Therefore, it is one of the important directions of my country's modern aquatic food processing research to transform the traditional smoking process into modern industrial processing technology by using existing technical means to produce traditional smoked fish prod...

AI Technical Summary

Problems solved by technology

However, the common fresh-keeping technology and the means of adding antioxidants cannot satisfy the elimination of harmful substances in fish during the smoking process. At the same time, many additives will lead to changes in the flavor of the final product, resulting in the elimination of some harmful substances, but the sensory quality. serious decline

[0005] Therefore, in combination with the technical bottlenecks of existing products such as low cold-smoking efficiency of smoked fish, unsatisfactory cold-smoking effect, and easy production of hazards, a new type of nutritious and healthy cold-smoked fish product is developed

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