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Method for promoting formation of fish meat and garlic clove meat based on gradient vacuum conditioning and application
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A technology of true conditioning and garlic clove meat, applied in the application, preservation of meat/fish, preservation of meat/fish by freezing/cooling, etc., can solve the problems of cumbersome process, undiscovered, long time-consuming, etc. Texture properties, the effect of suppressing quality deterioration
Active Publication Date: 2022-07-29
HUAZHONG AGRI UNIV
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Problems solved by technology
Lei Yuelei (2018), Zhou Yingqin (2019), Yang Zhaoxia (2019) and others took "garlic clove formation" as an important sensory evaluation index when studying the fermentation process of stinky mandarin fish. The invention patent with publication number CN101444310 disclosed "Preparation method of smoked fish", mandarin fish meat prepared by smoking method can form garlic cloves and taste good, but the conditioning process in these studies needs to go through steps such as pickling, drying, frying, dipping, secondary drying, and smoking , the process is cumbersome
The invention patent with the publication number CN112715868A discloses "A Fermentation Method for Stinky Mandarin Fish". It takes 6 days to 10 days to prepare the product by this method, which takes a long time, and no "garlic clove meat" structure has been found in the product
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Embodiment 1
[0034] Example 1 Study on the amount of salt added in the preparation method of the "garlic clove meat" structure of conditioned fish.
[0035] 1. The processing steps are as follows:
[0036] (1) One fresh grass carp weighing about 2kg, slaughtered, decapitated, descaled, gutted, cut open the whole fish along the spine, divided into two pieces, washed, and rubbed the surface of the meat with absorbent paper Moisture sucks dry.
[0037] (2) Spread different proportions of edible salt (0%, 1%, 2%, 3%, 4%, 5%, 6%, 7%) evenly on both sides of the fish.
[0038](3) The fish fillets coated with the marinade were placed in a vacuum environment of 80 kPa (absolute pressure of 21 kPa) for conditioning for 60 minutes.
[0039] (4) The conditioned fish fillets are placed in a food-grade vacuum bag and packaged with a vacuum packaging machine, and the packaging vacuum degree is 50kPa-90kPa (absolute pressure is 11kPa-51kPa).
[0040] (5) The packaged fish fillets are placed in an envi...
Embodiment 2
[0094] Example 2 Study on the species of freshwater fish in the preparation method of the "garlic clove meat" structure of conditioning fish
[0095] 1. The processing steps are as follows:
[0096] (1) One fresh grass carp, bighead carp, mandarin fish, and silver carp, each weighing about 2kg, slaughtered, decapitated, decapitated, descaled, and gutted, and cut the whole fish along the spine and divided it into two pieces , wash, and dry the surface of the meat with absorbent paper.
[0097] (2) Evenly spread the edible salt of 4% of the fish meat mass on both sides of the fish meat.
[0098] (3) The fish fillets coated with the marinade were placed in a vacuum environment of 80 kPa (absolute pressure of 21 kPa) for conditioning for 60 minutes.
[0099] (4) The conditioned fish fillets are placed in a food-grade vacuum bag and packaged with a vacuum packaging machine, and the packaging vacuum degree is 50kPa-90kPa (absolute pressure is 11kPa-51kPa).
[0100] (5) The packag...
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Abstract
The invention discloses a method for promoting formation of'garlic clove meat 'of fish meat based on gradient vacuum conditioning and application, and belongs to the technical field of aquatic productprocessing. The method comprises the following specific steps: pretreating freshwater fish; applying table salt; performing vacuum conditioning; performing vacuum packaging; standing and conditioning; and freezing and preserving after liquid nitrogen freezing. According to the technical scheme, the prepared conditioned fish product with the garlic clove meat structure is simple and effective, and the permeation rate of salt is promoted, so that the time of the whole conditioning stage is effectively shortened; by adopting the technology, the release of calcium ions in the conditioned fish meat can be promoted, so that calcium-excited protease is activated, the calcium-excited protease shows relatively high enzyme activity, myofibrillar protein is degraded, Z lines in muscle fibers are destroyed, the generation of a garlic clove meat structure of the conditioned fish product is promoted, the internal structure of the fish meat is improved, and the texture of the product is further influenced; according to the invention, various freshwater fishes can form a garlic clove meat structure, and the sensory quality of fish meat is good.
Description
technical field [0001] The invention belongs to the technical field of aquatic productprocessing, and in particular relates to a method and application for promoting the formation of fish meat "garlic clove meat" based on gradient vacuum management. Background technique [0002] my country is a big country in freshwater fish resources and consumption. In recent years, the processing output of freshwater products in my country has increased year by year. In 2020, the total volume of freshwater processed products in my country will exceed 4 million tons. With the continuous improvement of people's living standards and health awareness, freshwater fish is favored by consumers as a cheap and high-quality protein-rich food. With the change of consumption concept, delicious, nutritious, safe and convenient pre-made dishes have become the consumption hotspot of Chinese residents in recent years, and their market size has exceeded 100 billion yuan. However, the conditioning and pr...
Claims
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Application Information
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