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Method for processing instant large yellow croaker

A processing method and technology of large yellow croaker, applied in food preservation, food preparation, food science, etc., can solve problems such as taste, meat quality deterioration, toxicity, human hazards, etc., and achieve long shelf life, low production cost, and good taste.

Inactive Publication Date: 2007-03-28
郭锋华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But even so, the aquatic products processed by the above-mentioned chemical fresh-keeping method can only be kept fresh for 4-5 months at normal temperature, and the mouthfeel and meat quality of the product are deteriorated due to the use of preservatives and antioxidants. Antioxidants are more or less toxic and harmful to the human body

Method used

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Examples

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Embodiment Construction

[0017] The present invention will be described in more detail below in conjunction with examples.

[0018] best practice

[0019] A processing method for instant large yellow croaker, which comprises first salting the large yellow croaker with brine with a concentration of 6% (500 grams of water added with 30 grams of salt), and then drying the large yellow croaker to 1 / 3 of the original weight One weight (every 500 grams of large yellow croaker is dried into 167 grams), and then the retort bag with aluminum film on the inner surface of the dried large yellow croaker is packaged with a vacuum packer, and the packaged large yellow croaker is packed inside. The bag is put into a high-temperature sterilization pot for high-temperature sterilization. The control of the temperature and pressure of the retort follows the following rules. When the temperature of the retort reaches 60°C, the pressure of the retort is best kept at 1.1Mpa. When the temperature of the retort reaches 80°...

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Abstract

The present invention relates to a method for processing instant large yellow croaker. Said method includes the following steps: dressing said large yellow croaker, salting, drying and dewatering, vacuum packaging by using cooking bag and sterilizing at high temperature so as to obtain the invented product.

Description

technical field [0001] The invention relates to a processing method of aquatic products, in particular to a processing method of instant large yellow croaker. Background technique [0002] Freezing and cold storage are the most common methods for keeping aquatic products fresh. The temperature used for freezing is low (-25--5°C). During the freezing process, due to the ice particles formed by the moisture inside the aquatic product, the volume expands, the tissue structure is destroyed, and freezing denaturation occurs; after thawing, the internal water analysis From the surface dryness, deterioration of meat quality, and poor taste. With cold storage, although the tissue structure of aquatic products is not damaged, for mollusk or crustacean aquatic products such as shrimp, crab, ink fountain, etc., due to the presence of protease in the meat, the meat will become cloudy during preservation. Phenomena, the flavor becomes worse, and the meat quality becomes soft; at the sa...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L3/358A23L3/40B65B31/02A23L3/00A23L17/00
CPCY02A40/90
Inventor 郭锋华
Owner 郭锋华
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