Leisure preserved fish processing method

A processing method and technology of bream, applied in the direction of lactobacillus, bacteria used in food preparation, food science, etc., can solve the problems of high salt content, unstable flora, long pickling and fermentation time, etc.

Active Publication Date: 2021-05-28
平江县劲仔食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a processing method of leisure bream, which combines the processing of bream with the utilization of bean clear liquid to obtain a leisure prepackaged food, so as to solve the problem of pickling and fermentation in the traditional bream processing technology Problems of long time, unstable flora and high salt content

Method used

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  • Leisure preserved fish processing method

Examples

Experimental program
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Effect test

Embodiment 1

[0032] The leisure bream processing method described in the present embodiment may further comprise the steps:

[0033] S1 Raw material pretreatment: Freshwater fish (grass carp or silver carp) is descaled, finned, headed, tailed, viscerally removed, and blood on the surface is cleaned; then cut into 1.5±0.5cm wide fish pieces.

[0034] S2 marinating: Put the fish pieces into a vacuum tank, mix the fish pieces with the auxiliary materials containing red yeast rice powder, the auxiliary materials are composed of salt, sucrose, white wine and red yeast rice powder, 100 parts of fish blocks correspond to 7 parts of table salt and 2 parts of sucrose , 6 parts of 50° white wine, 0.8 part of red yeast rice flour; then carry out vacuum negative pressure pickling, during the pickling process, the temperature in the vacuum tank is 6°C, the vacuum degree is 0.08Mpa, and pickling for 7h.

[0035] S3 fermentation: prepare sterilized soy clear liquid, the preparation method of sterilized s...

Embodiment 2

[0044] The leisure bream processing method described in the present embodiment may further comprise the steps:

[0045] S1 Raw material pretreatment: Freshwater fish (grass carp or silver carp) is descaled, finned, headed, tailed, viscerally removed, and blood on the surface is cleaned; then cut into 1.5±0.5cm wide fish pieces.

[0046] S2 marinating: put the fish pieces into a vacuum tank, mix the fish pieces with the auxiliary materials containing red yeast rice powder, the auxiliary materials are composed of salt, sucrose, white wine and red yeast rice powder, 100 parts of fish blocks correspond to 6 parts of table salt and 1.5 parts of sucrose , 5 parts of 50° white wine, 0.5 part of red yeast rice flour; then carry out vacuum negative pressure pickling, during the pickling process, the temperature in the vacuum tank is 6°C, the vacuum degree is 0.08Mpa, and pickling for 6h

[0047] S3 fermentation: prepare sterilized soy clear liquid, the preparation method of sterilized ...

Embodiment 3

[0056] The leisure bream processing method described in the present embodiment may further comprise the steps:

[0057] S1 Raw material pretreatment: Freshwater fish (grass carp or silver carp) is descaled, finned, headed, tailed, viscerally removed, and blood on the surface is cleaned; then cut into 1.5±0.5cm wide fish pieces.

[0058] S2 marinating: put the fish pieces into a vacuum tank, mix the fish pieces with the auxiliary materials containing red yeast rice powder, the auxiliary materials are composed of salt, sucrose, white wine and red yeast rice powder, 100 parts of fish blocks correspond to 8 parts of table salt and 3 parts of sucrose , 8 parts of 50° white wine, 1.0 part of red yeast rice flour; then carry out vacuum negative pressure pickling, during the pickling process, the temperature in the vacuum tank is 2-8°C, the vacuum degree is 0.08Mpa, and pickle for 6-8h.

[0059] S3 fermentation: prepare sterilized soy clear liquid, the preparation method of sterilized...

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PUM

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Abstract

The invention relates to the field of food processing, in particular to a leisure preserved fish processing method which comprises the following steps: S1, raw material pretreatment: cutting raw material fish into fish blocks; S2, performing pickling: mixing the fish blocks with auxiliary materials containing red yeast rice powder, and performing vacuum negative-pressure pickling for 6-8 hours; S3, fermentation: activating zymophyte, inoculating the activated zymophyte into sterilized soybean clear liquid to obtain fermentation liquid, soaking the pickled fish blocks in the fermentation liquid, sealing, placing in a constant-temperature fermentation chamber, fermenting at the temperature of 20-25 DEG C for 72-96 hours, and completing fermentation until the pH value reaches 3.8-4.0; S4, cooking: cooking the fermented fish blocks; S5, baking: baking the cooked fish blocks until the surface color of the fish blocks is brown and the fragrance escapes; S6, material mixing: mixing the baked fish blocks with seasonings, and uniformly stirring; and S7, packaging: performing vacuum packaging on the baked fish blocks. The leisure preserved fish disclosed by the invention is compact and chewy in meat quality, rich and pure in sour fragrance, golden in color and luster, relatively low in salt content and long in shelf life, and has a relatively good market prospect.

Description

technical field [0001] The invention relates to the technical field of bream production, in particular to a processing method for leisure bream. Background technique [0002] my country is rich in fresh water resources. In order to solve the problem of fresh fish preservation, traditional and unique fish product storage and processing methods have been formed for thousands of years, such as drunken fish and bream. Bream fish is more popular in Hunan, Hubei, Sichuan and other places. The traditional operation method is to air-dry, sun-dry or smoke-dry the fresh fish to a certain extent, put it into a well-sealed jar, and add star anise, cinnamon, white wine and other spices to taste The ingredients are mixed and then finished by natural fermentation. The fermented bream is rich in high protein, low fat, a variety of free amino acids and low biogenic amines, and is widely loved by the public for its delicious sour aroma and strong flavor. [0003] The traditional bream proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L11/50A23L5/20A23L33/10
CPCA23L17/65A23L17/10A23L5/28A23L33/10A23V2002/00A23V2400/137A23V2400/157A23V2400/143A23V2400/169A23V2200/30A23V2250/762Y02A40/90
Inventor 刘特元周姣李志波
Owner 平江县劲仔食品有限公司
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