Processing method of cold smoked fish

A processing method and cold-smoking technology, which is applied in the field of food processing, can solve the problems of unsatisfactory elimination of harmful substances in fish meat, low efficiency of cold-smoking smoked fish, unsatisfactory cold-smoking effect, etc., so as to avoid a large amount of nutrition loss of fish meat, smoked The effect of time reduction and fine structure of fish meat

Inactive Publication Date: 2020-09-22
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Processing method of cold smoked fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Example 1: A cold-smoked instant mackerel with bamboo leaf fragrance

[0052] A method for processing bamboo leaf fragrance type cold-smoked Spanish mackerel, comprising the steps of:

[0053] S1. Pre-treatment of mackerel: wash fresh mackerel, slaughter and remove viscera, head and tail, skin and bone, and finally cut into fish fillets with dimensions of length 6×width 3×thickness 0.3cm;

[0054] S2, spray cold smoking: take the fish fillets described in step S1, hang the Spanish mackerel fillets, and smoke the composite solution through an ultrasonic nozzle atomization; the ultrasonic power is 100W, the ultrasonic frequency is 25KHz, and the spray speed is 10ml / min. The smoking temperature is 30°C, the air volume is 5L / s, and the smoking time is 6 hours, to obtain smoked mackerel fillets;

[0055] Wherein, the compound solution is composed of the following components by weight percentage: 10% of concentrated smoked liquid, 5% of antioxidant, and 85% of edible alcohol...

Embodiment 2

[0059] Example 2: A flavor-enhanced cold-smoked Spanish mackerel product

[0060] A processing method for flavor-enhanced cold-smoked Spanish mackerel, comprising the steps of:

[0061] S1. Pre-treatment of mackerel: wash fresh mackerel, slaughter and remove viscera, head and tail, skin and bone, and finally cut into fish fillets with a size of 10 x width 5 x thickness 0.5 cm;

[0062] S2, spray cold smoking: take the fish fillets described in step S1, hang the Spanish mackerel fillets, and smoke the compound solution through an ultrasonic nozzle atomization; the ultrasonic power is 200W, the ultrasonic frequency is 65KHz, and the spray speed is 100ml / min. The smoking temperature is 40°C, the air volume is 10L / s, and the smoking time is 3 hours, to obtain smoked mackerel fillets;

[0063] Wherein, the compound solution is composed of the following components by weight percentage: 25% concentrated smoked liquid, 5% antioxidant addition, 70% edible alcohol; the antioxidant is t...

Embodiment 3

[0067] Embodiment 3: A kind of fragrance type cold-smoked Spanish mackerel product

[0068] A processing method for fragrance-type cold-smoked Spanish mackerel, comprising the steps of:

[0069] S1. Pre-treatment of mackerel: wash fresh mackerel, slaughter and remove viscera, head and tail, skin and bone, and finally cut into fish fillets with a size of 10 x width 5 x thickness 0.5 cm;

[0070] S2, spray cold smoking: take the fish fillets described in step S1, hang the Spanish mackerel fillets, and smoke the compound solution through an ultrasonic nozzle atomization; the ultrasonic power is 50W, the ultrasonic frequency is 35KHz, and the spray speed is 10ml / min. The smoking temperature is 20°C, the air volume is 10L / s, and the smoking time is 48 hours, to obtain smoked mackerel fillets;

[0071] Wherein, the compound solution is composed of the following components by weight percentage: 10% concentrated smoked liquid, 20% antioxidant addition, 70% edible alcohol; the antioxi...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23B4/048A23L5/30
CPCA23L17/00A23B4/048A23L5/32A23V2002/00
Inventor 秦磊黄旭辉董萌祁立波傅宝尚董秀萍
Owner DALIAN POLYTECHNIC UNIVERSITY
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