Processing technology of dried crisped grass carp

Abstract

The invention relates to the technical field of food processing, in particular to a processing technology of dried crisped grass carp. The processing technology comprises the following steps of S1, pretreating crisped grass carp; S2, smearing the skin of the crisped grass carp pretreated in the step S1 with an alcoholic solution containing berberine hydrochloride, performing standing after smearing, and soaking the crisped grass carp in 5-10wt% of a recombinant yeast aqueous solution for fermentation; S3, processing the crisped grass carp fermented in the step S2 in ultrasonic waves with the frequency of 20-30 kHz and the power of 200-600 W, and meanwhile performing salting with salting liquid with the temperature maintained at 30-38 DEG C; and S4, after the crisped grass carp is salted, draining the salting liquid, performing air drying, and then performing baking so as to obtain the dried crisped grass carp. The dried crisped grass carp is simple in preparation process, not prone tocontamination, good in flavor and long in preservation time, and the phenomena of lipid oxidation and the like of the dried crisped grass carp can be reduced to a large extent by utilizing the processing technology.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing technology of crispy dried grass carp. Background technique [0002] Crispy grass carp is originally produced in the Yangtze River Reservoir in Zhongshan City, Guangdong Province. It is an aquatic product obtained by feeding grass carp with broad beans for a long time. It is named for its firm, refreshing and crisp meat. The study found that the nutritional components and characteristics of crispy grass carp have changed significantly compared with those before embrittlement, among which the contents of muscle crude protein, crude fat, calcium and iron are higher than those before embrittlement, and the total sugar and water content are lower than those of ordinary grass carp . At the same time, the collagen content of crispy carp is also significantly increased, which is directly related to the increased hardness and crisp taste of the fish. [0003] At pr...

AI Technical Summary

Problems solved by technology

However, at present, the salting and drying time is long, and there are disadvantages such as easy contamination and high salt content, and it is difficult to meet the needs of the food quality and safety system.

[0005] Chinese patent CN106819954A discloses a dried grass carp and its production method. Its production materials include grass carp, white wine, low sodium salt, and soy sauce. Wash and soak the cleaned grass carp, dry it for 2-3 days, and eat it refrigerated. Dried fish has a thick taste and rich taste, and the production process is simple, but the dried fish treatment technology of the invention has a short storage time, and it is easy to be infected with bacteria during the production process, and the dried fish is prone to lipid oxidation and other phenomena, resulting in the flavor and quality of the dried fish. decline, therefore, there is room for improvement

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