Fresh-keeping method of cooked fish food

Abstract

The invention discloses a fresh-keeping method of cooked fish meat food. Glucose oxidase, glucose, chitosan, Tween 80, vitamin B2, ginger fermentation liquor, rice fermentation liquor, bergamot extract, grape seed extract and deionized water are used for preparing a preservative to preserve to-be-processed fish meat. The method comprises the following steps: cleaning fish meat with clear water, performing sterilizing, and respectively soaking the fish meat in two different tea polyphenol solutions; and washing off surface adhesion substances of the fish meat soaked in the tea polyphenol with clear water, soaking the fish meat in the preservative, cooking the fish meat after soaking is completed, performing secondary sterilization on the treated fish meat, and packaging the fish meat. The method can enrich the taste of the cooked fish food on the basis of effectively guaranteeing the taste of the cooked fish food, and can effectively prolong the fresh-keeping period of the cooked fish food.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fresh-keeping method for cooked fish and meat food. Background technique [0002] The central and southern regions of my country are rich in aquatic products. Among them, freshwater fish are rich in protein and carbohydrates, which can provide calories. The composition of amino acids is close to the needs of the human body, and can improve the body's disease resistance. As a commonly used convenience food, cooked fish food with various flavors, such as spicy fish tail, fish meat sticks, flavored small fish, etc., are popular among the masses because of their spicy taste and convenient eating, and can be used as a meal or snack . [0003] The traditional processing methods of fish and meat cooked food are pickled, desalted, baked, fried, seasoned, packaged and sterilized. However, there are still problems of harsh storage conditions and easy changes in flavor. At the s...

AI Technical Summary

Problems solved by technology

[0003] The traditional processing methods of fish and meat cooked food are pickled, desalted, baked, fried, seasoned, packaged and sterilized. However, there are still problems of harsh storage conditions and easy changes in flavor. At the same time, excessive salt intake will also increase the burden on the human body. Therefore, this type of food under traditional techniques is usually small-scale. production; and in the process of industrial production, some chemical preservatives are also added to prolong its storage time, but the retention of this type of chemical preservatives in food will also affect human health