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Ready-to-eat seasoned little fish and preparation method thereof

An edible white vinegar and frying technology, which is applied in the fields of food science, food ingredients, heating and preserving meat/fish, etc., can solve the problems of destroying nutrients and flavor characteristics, accelerating the process of non-enzymatic browning reaction, and reducing the edible value of products. , to achieve the effect of stabilizing flavor and color, improving flavor and reducing sterilization intensity

Pending Publication Date: 2022-01-11
东台市天海土特产有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, high-intensity heat sterilization will not only destroy the inherent nutritional components and flavor characteristics of the product, but also produce over-ripe flavor
At the same time, because the product and the ingredients are rich in sugar, protein and other ingredients, high-temperature processing will accelerate the process of non-enzymatic browning reaction, resulting in obvious color deterioration of the product and reducing the edible value of the product

Method used

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  • Ready-to-eat seasoned little fish and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0027] Take a small yellow croaker with a body length of 8-10cm and a weight of 50-100g, cut it from the back, remove the scales, gills and viscera, rinse it with tap water, and keep it at a temperature of 15°C, a relative humidity of 40%, and a wind speed of Air-dry under the condition of 3.5m / s for 15 hours, so that the moisture content of the small fish reaches 60%, put it into the air fryer for air frying, the frying temperature is 200°C, the frying time is 40min, and the moisture content of the small fish is controlled at 50 %, after the end, it is placed in the stewed boiling liquid prepared in advance and marinated for 20 minutes, and the small fish after the marinating is mixed with the seasoning and the color-protecting agent according to the mass ratio of small fish: seasoning: L-cysteine=10 :0.5:0.03 Stir evenly, so that the seasoning and color-protecting agent are fully wrapped on the surface of the fish body and seasoned evenly. Among them, the stewed liquid is obt...

Embodiment example 2

[0029] Take a small yellow croaker with a body length of 7-12cm and a weight of 50-88g, cut it from the back, remove the scales, gills and viscera, and rinse it with tap water. Air-dried under the condition of 4m / s for 15 hours to make the moisture content of the small fish reach 58%, put it into the air fryer for air frying, the frying temperature is 190°C, the frying time is 50min, and the moisture content of the small fish is controlled at 50% , after the end, it is placed in the stewed boiling liquid prepared in advance and stewed for 10 minutes, and the small fish after the stewed system, the seasoning and the color-protecting agent are according to the mass ratio: small fish: seasoning: L-cysteine=8: Stir evenly at 0.5:0.05, so that the seasoning and the color-protecting agent are fully wrapped on the surface of the fish body and seasoned evenly. The stewed liquid is obtained by the following method: 100 parts of water, 10 parts of salt, 2.5 parts of star anise, 0.5 part ...

Embodiment example 3

[0031] Take anchovies with a body length of 10-18cm and a body weight of 55-110g, cut them from the back, remove the scales, gills and viscera, rinse them with tap water, and heat them at a temperature of 20°C, a relative humidity of 50%, and a wind speed of Air-dried under the condition of 4m / s for 15 hours to make the moisture content of the small fish reach 60%, put it into the air fryer for air frying, the frying temperature is 180°C, the frying time is 60min, and the moisture content of the small fish is controlled at 55% , after the end, it is placed in the marinated boiling liquid prepared in advance and marinated for 30min, and the small fish after the marinating is mixed with the seasoning and the color-protecting agent according to the mass ratio of small fish: seasoning: D-sodium erythorbate=9:0.8 : 0.02 to stir evenly, so that the seasoning and the color-protecting agent are fully wrapped on the surface of the fish body and seasoned evenly, wherein the stewed liquid...

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Abstract

The invention provides a ready-to-eat seasoning little fish and a preparation method thereof, and belongs to the technical field of food processing. The preparation method mainly comprises the following steps of slaughtering various small fishes serving as raw materials, cleaning, removing impurities, air-drying, frying in air, marinating, seasoning, bagging and sterilizing to obtain the instant seasoned small fish product. The whole steps are simple, operability is high, convenience and practicability are achieved, the defects that a traditional instant seasoning fish product is high in salt, and deep-fried small fish is much in oil are overcome, the requirements of consumers for modern food safety, deliciousness and convenience are met, and the method is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an instant seasoned small fish and a preparation method thereof. Background technique [0002] In the process of aquatic product processing, fish with smaller specifications are often processed into feed due to their poor processing performance, which affects the processing and utilization value of small fish. At present, all kinds of small fish are mainly processed into various dried fish products through frying, pickling and other processing methods, but the oil content of small fish fried at atmospheric pressure is high, which affects consumers' acceptance of such products. Dried fish dried in pickling or baked has severe browning and shrinkage, and has a hard taste and poor crispness. Therefore need to find new method to process small fish, to enrich the kind of small fish products, improve its mouthfeel and increase economic value. [0003] During proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/41A23L5/10A23B4/005
CPCA23L17/00A23L5/41A23L5/17A23B4/005A23V2002/00A23V2200/048A23V2250/0616A23V2250/032
Inventor 夏文水刘晓丽姜伯成刘锦渊周小燕许艺馨姜启兴许艳顺
Owner 东台市天海土特产有限公司
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