Instant flavored fermented fish soft can and preparation method thereof

A technology of fermented fish and soft cans, which is applied in the direction of food ingredients as odor improvers, food ingredients as taste improvers, and food preservation. It can solve the problems of affecting product appearance, undeveloped ready-to-eat snack foods, and fish rot and deterioration. Effects of eliminating fishy and bad smell substances, reducing bad smell and taste, and promoting balanced distribution

Pending Publication Date: 2021-01-29
THIRD INST OF OCEANOGRAPHY MINIST OF NATURAL RESOURCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, green-skinned red-fleshed fish generally belong to shallow or middle-level warm-loving fish, which grow fast, have a lot of oil, and have obvious seasonal production. If they cannot be refrigerated or processed quickly during the fishing period, the fish will often rot and deteriorate. , resulting in a waste of resources
In addition, many green-skinned red-fleshed fish have

Method used

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  • Instant flavored fermented fish soft can and preparation method thereof
  • Instant flavored fermented fish soft can and preparation method thereof
  • Instant flavored fermented fish soft can and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] After thawing and washing 10 kg of frozen Balang fish, remove the head, scale, tail, viscera and wash. Soak the fish body in 5% salt water for 0.5h, then cook it in 5% sucrose water for 5min, remove it, and drain it; the drained fish body is dried with hot air at a drying temperature of 35°C and a drying time of 6 hours; Extrude and peel off the fish bones to obtain boneless or boneless fish fillets; mix the fish fillets with Rhizopus sweetus in a ratio of 100:1 (parts by weight), spray water, and seal and ferment for 3 days at 30°C; ferment the fish fillets without passing through Season again, and directly use high-temperature retort bags for vacuum packaging, the vacuum degree of which is above 0.08MPa; the fermented fish is boiled and sterilized even in the packaging bag, and the boiling time is 15 minutes. After sterilization, it is cooled naturally to obtain the instant flavor fermented fish soft can (See figure 1 ), the net weight of the fish meat is about 1.2 k...

Embodiment 2

[0048] 15 kg of fresh Balang fish, after cleaning, remove the head, scale, tail, viscera, and wash. Soak the fish body in 5% salt water for 1 hour, then cook it in 5% sucrose water for 8 minutes, remove it, and drain it; the drained fish body is dried with hot air at 40°C for 4 hours; the dried fish body is squeezed Press and peel off the fish bones to obtain boneless or boneless fish fillets; mix the fish fillets with lactic acid bacteria in a ratio of 100:3 (parts by weight), spray water, and seal and ferment at 42°C for 3 days; add about 40g of mixed seasoning to the fermented fish fillets (1 part, 1 part, 5 parts, 10 parts, 2 parts, 1 part, 1 part, 1 part by weight of sucrose, monosodium glutamate, edible oil, starch, chili, ginger powder, onion powder, soy sauce), stir and season The fish fillets are vacuum-packed in high-temperature retort bags with a vacuum degree of 0.08 MPa or more; the fermented fish is sterilized with packaging bags at a temperature of 115°C for 15 ...

Embodiment 3

[0050] After thawing and cleaning 10 kg of frozen Balang fish, remove the head, scale, tail, viscera and wash. Soak the fish body in 3% salt water for 0.5h, then cook it in 5% sucrose water for 10min, remove it, and drain it; the drained fish body is air-dried at 30°C for 8 hours; the dried fish body is squeezed Press, peel fish bone, obtain boneless or less bone fish fillet; Fish fillet is mixed with mixed strain (1 weight part of yeast, 1 weight part of rhizopus and 1 weight part of lactic acid bacteria) according to 100:0.5 (weight part) ratio mixes, Spray water and ferment for 3 days at 31°C; add about 35g of mixed seasoning (sucrose, monosodium glutamate, edible oil, starch, pepper, ginger powder, onion powder, soy sauce is 1 part, 1 part, 5 parts by weight) . , the sterilization temperature is 121 DEG C, the sterilization time is 10min, and after sterilization, it is naturally cooled to obtain the instant flavor fermented fish soft can (see Figure 7 ), the fish flesh ...

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Abstract

The invention discloses an instant flavored fermented fish soft can and a preparation method thereof, and belongs to the technical field of food processing. The instant flavored fermented fish soft can is composed of fish, auxiliary materials and a soft can body. The instant flavored fermented fish soft can is an instant fish product obtained by sequentially carrying out pretreatment, cooking, drying, slicing, fermentation, seasoning, vacuum packaging, sterilization and the like on aquatic fishes. The fermented fish soft can disclosed by the invention is instant, rich in flavor, compact and elastic in taste, high in nutritional value and suitable for serving as instant flavor food. By combining a traditional dried fish preparation technology, a microbial fermentation technology and a modern packaging sterilization technology, fishy smell can be removed, the flavor and taste of fish products can be improved, the quality and safety of fermented fish can be improved, the storage period can be prolonged, the production efficiency can be improved, and standardized and large-scale production is facilitated.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a flavor fermented fish and a preparation method thereof. Background technique [0002] Fermented fish is a fish processing product with a long history in my country. The quality of fresh or chilled fish is more stable after microbial fermentation, and the shelf life is prolonged; the nutritional value of fish meat is preserved after fermentation, and it can also produce substances with unique flavors, which are an important part of the diet along the river and coastal areas. Common fermented fish products include fermented whole fish, fish paste and fish sauce, etc. During the fermentation process of fish, amino acids, peptides, etc. produced by the decomposition of protein, and alcohols, acids, ketones, and aldehydes, etc., are produced by the decomposition of fat, which are closely related to the flavor sensory of fish fermented fish. For example, starter...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/10A23L5/20A23L27/00A23L29/30A23L33/00A23B4/005A23B4/16
CPCA23L17/65A23L5/276A23L5/21A23L29/30A23L5/13A23L5/27A23L5/28A23L27/00A23L33/00A23B4/0056A23B4/16A23V2002/00A23V2200/10A23V2200/30A23V2200/16A23V2200/15A23V2200/14A23V2250/61A23V2250/628A23V2250/5118A23V2300/10A23V2250/76
Inventor 白锴凯洪碧红何建林
Owner THIRD INST OF OCEANOGRAPHY MINIST OF NATURAL RESOURCES
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