Low-sodium dried mackerel pickling agent and preparation method thereof

A production method, the technology of mackerel, applied in the preservation of meat/fish, preservation of meat/fish with chemicals, food preservation, etc., can solve the problems of restricting the market development of high-sodium cured fish

Inactive Publication Date: 2021-02-26
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional cured fish products often need to add a lot of salt due to storage and flavor requirements, but the current medical community has made it clear that high-sodium dietary habits are an important reason for inducing many diseases with high mortality rates, which undoubtedly limits the traditional high-sodium type. Market Development of Cured Fish

Method used

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  • Low-sodium dried mackerel pickling agent and preparation method thereof
  • Low-sodium dried mackerel pickling agent and preparation method thereof
  • Low-sodium dried mackerel pickling agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A low-sodium mackerel dry salting preparation is composed of the following components in weight percentage: 34.5% of potassium chloride, 10% of potassium lactate and 55.5% of sodium chloride.

[0042] Concrete preparation steps:

[0043] (1) Selection of mackerel: the top-quality mackerel has firm meat and a shiny body. Its meat quality will gradually become softer as the freshness decreases. The body of the fish tends to be soft, so you can lightly touch the back or belly of the fish to confirm the freshness of the fish. The selected mackerel generally has a body length of 20-50 cm and a weight of 400-1000 grams.

[0044] (2) Pretreatment: remove the head and tail of the mackerel, remove the viscera and wash.

[0045] (3) Slicing: cut the mackerel into slices about 1cm thick and about 30g in weight, set aside.

[0046] (4) Deodorization: Put the mackerel fillets into the mixed solution of ginger juice and white wine to deodorize for 1 hour.

[0047] (5) Salting: Ad...

Embodiment 2

[0051] A low-sodium mackerel dry salting preparation is composed of the following components in weight percentage: 30% of potassium chloride, 12% of potassium lactate and 58% of sodium chloride.

[0052] Concrete preparation steps:

[0053] (1) Selection of mackerel: the top-quality mackerel has firm meat and a shiny body. Its meat quality will gradually become softer as the freshness decreases. The body of the fish tends to be soft, so you can lightly touch the back or belly of the fish to confirm the freshness of the fish. The selected mackerel generally has a body length of 20-50 cm and a weight of 400-1000 grams.

[0054] (2) Pretreatment: remove the head and tail of the mackerel, remove the internal organs and wash.

[0055] (3) Slicing: cut the mackerel into slices about 1cm thick and about 30g in weight, set aside.

[0056] (4) Deodorization: Put the mackerel fillets into the mixed solution of ginger juice and white wine to deodorize for 1 hour.

[0057] (5) Salting...

Embodiment 3

[0060] Embodiment 3: the impact of potassium chloride substitution ratio on sensory score

[0061] The effect of potassium chloride substitution ratio on the sensory score of dried low-sodium mackerel is shown in Table 4.

[0062] Table 4 Sensory scores of products with different potassium chloride substitution ratios

[0063] project 0％ 10％ 20％ 30％ 40％ color 7.00±0.19 a

7.00±0.19 a

7.75±0.25 bc

8.25±0.25 c

7.38±0.18 ab

Exterior 6.75±0.16 d

6.63±0.26 d

7.75±0.16 b

8.13±0.30 b

8.00±0.19 b

odor 13.88±0.23 b

15.13±0.35 c

15.88±0.48 c

15.63±0.32 c

15.13±0.30 c

taste 33.38±0.53 a

32.38±0.42 a

35.25±0.25 b

36.63±0.32 c

35.13±0.30 b

bite 14.13±0.35 b

14.63±0.32 b

15.50±0.33 d

16.13±0.23 d

15.75±0.25 d

total score 75.13±0.64 c

75.75±0.82 c

82.13±0.83 b

84.75±1.08 a

81.38±0.73 b

[0064] Note: Different superscript lett...

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Abstract

The invention discloses a low-sodium dried mackerel pickling agent and a preparation method thereof. The pickling agent is composed of the following components in percentage by weight: 25-40% of potassium chloride, 5-15% of potassium lactate and 45-60% of sodium chloride. The dried mackerel is prepared through the technological means of pretreatment, slicing, deodorization, salting, airing, hot-air drying and the like, three factors and three levels (a potassium chloride substitution ratio, a potassium lactate substitution ratio and drying time) with relatively remarkable sensory influence areselected for the response surface experimental design, and a mathematical model is established to optimize the processing technology to obtain the optimal process for preparing low-sodium dried mackerel. Compared with dried mackerel prepared by a traditional process, the low-sodium dried mackerel prepared by the method is relatively low in sodium ion content, reserves the due flavor and taste ofcured fish under the low-sodium degree, reduces various diseases which are high in fatality rate and induced by high sodium, and particularly meets a healthy diet concept of modern people.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to the preparation technology of low-sodium dried mackerel. Background technique [0002] my country is a big fishery country in the world. In the past two decades, aquatic product processing has flourished along with the growth of consumer groups. Among them, fish, as the "highlight" of aquatic product processing, has naturally attracted much attention. my country has a long history of fish processing and various processing methods, mainly including pickling, drying, smoking, and tanking. Among them, pickling is the most widely used because of its low cost, wide applicability and simple operation. Mackerel is plump and is a high-quality seafood with high economic value. Mackerel meat is slightly acidic. Although the meat is relatively rough, it has high protein content and is rich in highly unsaturated fatty acids, which has high nutritional value. According to analysis,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/24A23B4/033A23L5/20A23L17/10A23L27/40
CPCA23B4/24A23B4/033A23L17/10A23L5/27A23L27/40A23V2002/00
Inventor 刘巧瑜吴俊师白卫东林伟豪陈海光
Owner ZHONGKAI UNIV OF AGRI & ENG
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