Method for promoting formation of fish meat and garlic clove meat based on gradient vacuum conditioning and application
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
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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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