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Processing method for enhancing chewiness of fish meat by using biological method

A processing method and biological method, which are applied in the preservation of food ingredients as anti-microbials, bacteria used in food preparation, applications, etc., can solve the problems of soft color and grayness of fish meat, and achieve the solution of muddy smell, change in taste and other problems. The effect of quality and low production cost

Active Publication Date: 2021-05-28
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of this invention is to provide a processing method that uses biological methods to enhance the elasticity of fish meat, so as to solve the problems of soft fish meat and gray color

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Pre-treatment of raw fish: Rinse the frozen and thawed fish with clean water, remove fish scales, fish viscera and fish gills with a fish pre-treatment machine or manual methods, and then rinse with clean water to remove blood stains, black film, etc. Impurities.

[0030] (2) Drain water: hang the pre-treated fish on a drying rack or a fishnet rack, and drain water at 25-30°C for 1 hour.

[0031] (3) Applying compound biological leavening agent: apply 1% starter solution on the surface and abdominal cavity of the fish evenly with a soft brush, and place it at 25-30° C. for 1 hour.

[0032] Among them, the preparation of the compound biological fermentation agent is as follows: Pediococcus pentosaceae, Lactobacillus sake, and Staphylococcus carnosus are mixed in a ratio of 1:1:3, and dissolved in water at a ratio of 1:10; 2% salt of fish mass is added to the water , 0.03% ginger powder and 0.03% licorice powder.

[0033] (4) Fermentation in a container at low tempe...

Embodiment 2

[0035] (1) Pre-treatment of raw fish: Rinse the live fish with clean water, remove fish scales, fish viscera and fish gills with a fish pre-treatment machine or manual methods, and then rinse with clean water to remove impurities such as blood stains and black films.

[0036] (2) Drain water: hang the pre-treated fish on a drying rack or a fishnet rack, and drain water at 25-30°C for 2 hours.

[0037] (3) Smearing the compound biological starter: use a soft-bristled brush to evenly smear the starter solution with an amount of 2% of the fish mass on the surface and abdominal cavity of the fish body, and place it at 25-30°C for 1.5h.

[0038] The preparation of the compound biological fermentation agent is as follows: Pediococcus pentosaceae, Lactobacillus sake, and Staphylococcus carnosus are mixed in a ratio of 1:1:3, and dissolved in water at a ratio of 1:20; 3% salt of fish mass is added to the water , 0.05% ginger powder and 0.05% licorice powder.

[0039] (4) Fermentation...

Embodiment 3

[0041] (1) Pre-treatment of raw fish: Rinse the live fish with clean water, remove fish scales, fish viscera and fish gills with a fish pre-treatment machine or manual methods, and then rinse with clean water to remove impurities such as blood stains and black films.

[0042] (2) Drain water: hang the pre-treated fish on a drying rack or a fishnet rack, and drain water at 25-30°C for 2 hours.

[0043] (3) Smearing the compound biological starter: use a soft-bristled brush to evenly smear the starter solution with an amount of 2% of the fish mass on the surface and abdominal cavity of the fish body, and place it at 25-30°C for 1.5h.

[0044] Among them, the preparation of the compound biological fermentation agent is as follows: Pediococcus pentosaceae, Lactobacillus sake, and Staphylococcus carnosus are mixed in a ratio of 1:1:3, and dissolved in water at a ratio of 1:15; 3% salt of fish mass is added to the water , 0.04% ginger powder and 0.04% licorice powder.

[0045] (4) ...

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PUM

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Abstract

The invention discloses a processing method for enhancing chewiness of fish meat by using a biological method, which comprises the following steps: pretreating fish, draining water, smearing a composite biological fermentation agent which is 1-2% of the mass of the fish, and fermenting the fish at low temperature for 1.5-2.5 days, and taking out the fermented fish, wherein the compound biological leavening agent is prepared by mixing pediococcus pentosaceus, lactobacillus sake and staphylococcus carnosus according to the mass ratio of 1: 1: 3, and dissolving the mixture in water according to the mass ratio of 1:(10-20); and adding 2-3% of table salt, 0.03-0.05% of ginger powder and 0.03-0.05% of licorice powder based on the mass of the fish into the water. According to the processing method disclosed by the invention, the product is endowed with fragrant and sweet taste and chewy mouth feel, so that the single mouth feel and quality of the traditional frozen or hot-processed fish are changed; the invention also solves the problem of fishy smell of fishes, especially mud fishy smell of freshwater fishes; the product is chewy and elastic, has no bad taste, and is a nutritious food suitable for people of all ages.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a processing method for enhancing the freshness and elasticity of fish meat by using a biological method. Background technique [0002] my country is a big country with aquatic products, the total amount of aquatic products accounts for 35% of the world, and the output of farmed aquatic products accounts for 62% of the world, and the scale of seawater or freshwater fish farming is increasing. In 2019, the production of seawater fish farmed in my country will reach 27.086 million tons. Fish is rich in protein, and its fat content is lower than that of terrestrial animals. It is also rich in trace mineral elements and vitamins. Among them, there are complete types of protein and amino acids, and the fatty acids are mainly polyunsaturated fatty acids. It also contains phospholipids and other lipids needed by the human body. Quality, my country's fish fa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/20A23L27/10
CPCA23L17/65A23L5/276A23L27/10A23V2002/00A23V2400/11A23V2400/427A23V2200/10A23V2250/1614A23V2250/1582Y02A40/90
Inventor 吴燕燕王悦齐沈颖莹陈茜李来好杨贤庆陈胜军胡晓李春生杨少玲赵永强
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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