Preparation of gold soup pickled fish and its preparation method

Abstract

The application belongs to the technical field of food processing, and discloses a pre-prepared gold soup pickled vegetable fish and a preparation method thereof. The pre-prepared gold soup pickled vegetable fish is obtained by combining a fish slice bag, a seasoning bag and a pickled vegetable bag. The preparation method of the fish slice bag is as follows: the fish slice is coated with a chitosan-millet oil composite solution, wrapped with starch, and then vacuum packaged. The preparation method of the chitosan-millet oil composite solution comprises the following steps: yellow millet and crushed corn are mixed and boiled, millet oil and millet slurry are separated, the millet oil is mixed with a chitosan solution, and then homogenized to obtain the chitosan-millet oil composite solution. The millet slurry is used for preparing the seasoning bag. The shelf life of the pre-prepared gold soup pickled vegetable fish under cold storage conditions of 2-4 DEG C can reach 15-20 days. After ripening, the fish slice still has a tender and smooth taste, is not loose and not dry, and the soup is yellow, bright, rich, uniform, delicate and smooth in taste. The food quality and shelf stability of the product are significantly improved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a pre-prepared golden broth pickled fish and its preparation method. Background Technology

[0002] Golden Broth Sauerkraut Fish is beloved by consumers for its golden broth, tangy and spicy flavor, and tender fish. With the rapid development of the ready-to-eat meal industry, the market demand for pre-made Golden Broth Sauerkraut Fish is growing due to its convenience and speed. However, current pre-made Golden Broth Sauerkraut Fish products are directly refrigerated, and the shelf life of fresh fish fillets is typically only 1-2 days. Even with vacuum packaging, the shelf life can only be extended to about 3 days. Furthermore, fish fillets are prone to protein denaturation, moisture loss, and oxidative browning during refrigeration, resulting in a dry texture, a strong fishy smell, and a dull color after cooking, severely affecting the edible quality. Existing technologies generally pre-treat fish fillets by adding phosphate water-retaining agents and coating them with starch to improve their textural properties after refrigeration. However, these methods still need improvement in maintaining the tenderness of the fish after refrigeration and inhibiting juice loss.

[0003] In addition, another technical challenge in pre-made golden broth sauerkraut fish lies in the restoration and stabilization of the "golden broth" flavor. The color of traditional golden broth mainly comes from natural or compound seasonings such as yellow lantern chili sauce and pumpkin puree. These ingredients are often directly mixed and stir-fried, which can easily lead to problems such as unstable color, flavor degradation during storage, or unpleasant taste.

[0004] In view of this, this invention is hereby proposed. Summary of the Invention

[0005] The purpose of this invention is to solve any of the above technical problems and to provide a pre-made golden broth sauerkraut fish and its preparation method. The pre-made golden broth sauerkraut fish has a refrigerated shelf life of 15-20 days, and the fish meat is tender and bouncy after cooking, and the soup is bright yellow and rich.

[0006] To achieve the above objectives, the first technical solution adopted by the present invention is as follows: A pre-made golden broth pickled fish dish is made from a combination of a fish fillet packet, a seasoning packet, and a pickled cabbage packet. The fish fillet package is prepared by coating the fish fillets with a chitosan-rice oil composite solution, coating them with starch, and then vacuum packaging them. The preparation method of the chitosan-rice oil composite solution includes: mixing and boiling millet and crushed corn, separating rice oil and rice paste, mixing the rice oil with chitosan solution and homogenizing to obtain the chitosan-rice oil composite solution; The rice slurry is used to prepare the seasoning packet.

[0007] Preferably, the mass ratio of millet to crushed corn is 1:0.15-0.25.

[0008] Preferably, the cooking temperature is 95-100 ℃ and the time is 50-70 min.

[0009] Preferably, the volume ratio of rice oil to chitosan solution is 1:5-7.

[0010] Preferably, the chitosan solution has a mass concentration of 0.3-0.8%.

[0011] Preferably, the homogenization process is performed at a pressure of 30-45 MPa for 2-3 cycles.

[0012] Preferably, the method for coating with the chitosan-rice oil composite solution is as follows: the fish fillets are soaked in the chitosan-rice oil composite solution for 10-20 minutes, then taken out and dried to form a film.

[0013] Preferably, the fish fillet packet, seasoning packet, and pickled cabbage packet have weight specifications of 200-220 g, 140-160 g, and 200-250 g, respectively.

[0014] The second technical solution adopted in this invention is: The above-mentioned method for preparing pre-made golden broth sauerkraut fish includes the following steps: Mix and boil millet and crushed corn together, then separate the rice oil and rice milk. A chitosan-rice oil composite solution was obtained by mixing rice oil and chitosan solution and then homogenizing the mixture. After marinating the fish fillets, they are coated with chitosan-rice oil composite solution and then coated with starch, and finally vacuum-packed to obtain fish fillet packages. Heat cooking oil, add mixed sauce and stir-fry, then add rice milk and seasonings, mix well and sterilize to obtain seasoning packet; Sauerkraut is vacuum-packed and then sterilized to obtain sauerkraut packets; Combine the fish fillet packet, seasoning packet, and sauerkraut packet to make pre-made golden broth sauerkraut fish.

[0015] The beneficial effects of this invention are as follows: This invention utilizes rice oil obtained by boiling and separating millet and crushed corn, which is then homogenized with chitosan solution under high pressure to form a stable nanoemulsion. This nanoemulsion is coated onto the surface of fish fillets to form a protective film, effectively solving problems such as juice loss, protein denaturation, lipid oxidation, and microbial growth that easily occur in pre-prepared fish fillets during refrigeration. At the same time, the separated rice slurry is used as a natural base for the golden broth, which not only gives the broth a stable, bright golden color and a mellow and smooth texture, preventing stratification and sedimentation during storage, but also forms a rich, harmonious, and mellow flavor base, significantly enhancing the natural flavor of the golden broth.

[0016] The pre-made golden broth pickled fish of the present invention has a shelf life of 15-20 days under refrigeration conditions of 2-4℃. After cooking, the fish slices still maintain a tender, smooth and bouncy texture, without being loose or dry. The broth is bright yellow, rich, uniform, delicate, and smooth in taste, significantly improving the product's edible quality and shelf stability.

[0017] This invention achieves the simultaneous extraction of two functional components, rice oil and rice milk, through simple mixing and cooking, realizing the efficient utilization of all components of the raw materials and simultaneously overcoming two major technical challenges in pre-cooked dishes: preserving fish fillets and stabilizing the broth. The process is simple, highly operable, suitable for large-scale industrial production, and possesses significant practical and promotional value. Detailed Implementation

[0018] To make the objectives, technical solutions, and advantages of this invention clearer, the following detailed description of the invention is provided in conjunction with embodiments. Those skilled in the art will understand that the following embodiments are merely exemplary and not intended to limit the scope of the invention. Furthermore, in the following description, unless specific conditions are specified in the embodiments, conventional conditions or conditions recommended by the manufacturer are followed. Reagents or instruments whose manufacturers are not specified are all commercially available conventional products.

[0019] The first embodiment of the present invention provides a pre-made golden broth pickled fish, which is composed of a fish fillet packet, a seasoning packet and a pickled cabbage packet; The fish fillet package is prepared by coating the fish fillets with a chitosan-rice oil composite solution, coating them with starch, and then vacuum packaging them. The preparation method of the chitosan-rice oil composite solution includes: mixing and boiling millet and crushed corn, separating rice oil and rice paste, mixing the rice oil with chitosan solution and homogenizing to obtain the chitosan-rice oil composite solution; The rice slurry is used to prepare the seasoning packet.

[0020] The key to this implementation lies in the preparation and application of rice oil and rice milk. Rice oil obtained by boiling millet and crushed corn contains abundant fatty acids and natural active ingredients such as tocopherol, oryzanol, and sterols. When mixed with chitosan solution and homogenized under high pressure, it forms a stable nanoemulsion. This nanoemulsion is then coated onto the surface of fish fillets and dried to form a film. The antibacterial and film-forming properties of chitosan, combined with the hydrophobic, water-retaining, and antioxidant effects of rice oil, effectively inhibit moisture loss, protein denaturation, and lipid oxidation during the refrigeration process of the fish fillets, extending the refrigerated shelf life and maintaining a tender and smooth texture after cooking. Rice milk contains gelatinized starch, water-soluble proteins, and natural carotenoid pigments such as lutein and zeaxanthin. Used in the preparation of seasoning packets, it acts as a natural thickener, emulsifying stabilizer, and flavor carrier, preventing stratification and sedimentation of the broth. It also imparts a stable golden color, a rich and smooth texture, and a strong grain aroma to the broth, blending with spicy and sour seasonings to form a rich and harmonious golden broth flavor base.

[0021] In the preparation of rice milk and rice oil, crushed corn is a key ingredient. It helps to increase the viscosity of the rice oil, enhance its compatibility with the chitosan solution, and optimize the preservation of fish fillets. It also increases the smoothness and grain aroma of the rice milk, enriching the flavor layers of the broth and preventing the broth from becoming too thin and bland. The ratio of millet to crushed corn can be adjusted based on experience to ensure smooth separation of the rice oil and rice milk. This avoids situations where too much crushed corn results in a viscous cooking liquid that is difficult to separate, or too little that fails to achieve the dual effects of preservation and flavor enhancement. It also balances raw material costs and product quality, adapting to the needs of different batches. In this embodiment, the preferred mass ratio of millet to crushed corn is 1:0.15-0.25.

[0022] In some specific implementations, the cooking temperature is 95-100 ℃ and the time is 50-70 min. These cooking conditions can quickly break down the cell walls of grains, fully release fats, starches and natural flavor substances, while avoiding the cooking liquid from becoming too viscous or scorching, nutrient loss, or insufficient production of rice oil / rice milk.

[0023] In some specific embodiments, rice oil and a chitosan solution with a mass concentration of 0.3-0.8% are mixed at a volume ratio of 1:5-7 and then homogenized. The homogenization pressure is preferably 30-45 MPa, and the number of homogenization cycles is preferably 2-3. These conditions can effectively break up the rice oil droplets, allowing them to be evenly dispersed in the chitosan solution. This ensures that the rice oil and chitosan solution are fully integrated, forming a stable emulsion system, avoiding stratification, and thus ensuring that the composite solution can form a complete and uniform preservative film on the surface of the fish fillets, effectively inhibiting moisture loss and protein denaturation.

[0024] Specifically, fish fillets are soaked in a chitosan-rice oil composite solution for 10-20 minutes, then removed and air-dried. A continuous, transparent protective film forms on the surface of the fish fillets. After coating, the fish fillets are further coated with starch and then vacuum-packed to obtain the desired fish fillet package. Common edible starches such as corn starch, pea starch, and sweet potato starch can be used, with an amount of 1.8-2.5% of the fish fillet weight. When using, the starch is mixed with an equal mass of water and stirred until smooth before coating the surface of the fish fillets.

[0025] In some specific implementations, the fish fillet packet, seasoning packet, and pickled cabbage packet are packaged in weights of 200-220g, 140-160g, and 200-250g, respectively. These specifications meet the common consumption needs of single-person or family meals.

[0026] The second embodiment of the present invention provides a method for preparing the above-mentioned pre-made golden broth pickled fish, comprising the following steps: Mix and boil millet and crushed corn together, then separate the rice milk and rice oil. A chitosan-rice oil composite solution was obtained by mixing rice oil and chitosan solution and then homogenizing the mixture. After marinating the fish fillets, they are coated with chitosan-rice oil composite solution and then coated with starch, and finally vacuum-packed to obtain fish fillet packages. Heat cooking oil, add mixed sauce and stir-fry, then add rice milk and seasonings, mix well and sterilize to obtain seasoning packet; Sauerkraut is vacuum-packed and then sterilized to obtain sauerkraut packets; Combine the fish fillet packet, seasoning packet, and sauerkraut packet to make pre-made golden broth sauerkraut fish.

[0027] In this embodiment, the fish fillets can be selected from various freshwater and saltwater fish fillets, including black carp, grass carp, sea bass, and sole. The fish fillets are marinated for approximately 30 minutes before being coated with a chitosan-rice oil composite solution. All of these processes are carried out at 2-6 °C. The type and amount of marinade used can be conventionally selected by those skilled in the art based on the type of fish fillets and product characteristics to achieve basic seasoning. For example, the amount of marinade is 2-2.8% of the fish fillet mass; the marinade includes salt, white sugar, and compound spices in a mass ratio of 2-3:1.2-1.5:1.1-2.2; the compound spices are obtained by mixing thyme, cinnamon, oregano, star anise, ginger, licorice, garlic, and bay leaves in a mass ratio of 5-6:3-4:3-4:2-3:2-3:1-2:1-2:1-2.

[0028] In some specific embodiments, the cooking oil is heated to 150-160℃, the mixed sauce is added and stir-fried for 1-2 minutes, then rice milk and seasonings are added, mixed evenly, vacuum-packed, and pasteurized at 90-95℃ for 20-25 minutes to obtain the seasoning packet. The mass ratio of cooking oil, mixed sauce, rice milk, and seasonings is 15-18:20-25:120-135:20-24. The types and amounts of edible oils, mixed sauces, and seasonings can be routinely adjusted by those skilled in the art according to the actual product situation. For example, the edible oils include lard and soybean oil in a mass ratio of 10-12:5-6; the mixed sauces include yellow chili peppers, pickled ginger, garlic, and pickled green millet peppers in a mass ratio of 30-34:4-6:4-6:3-4; and the seasonings include salt, monosodium glutamate, I+G, licorice extract, white sugar, umami seasoning, pork bone paste, and chicken bone paste in a mass ratio of 100-120:40-50:5-6:1-2:5-8:5-6:20-24:20-24.

[0029] In some specific implementations, the pickled cabbage is preferably small-leaf pickled cabbage fermented with lactic acid bacteria for 20-25 days, cut into 1-2 cm lengths, vacuum-packed, and then pasteurized at 90-95 ℃ for 15-20 minutes to obtain pickled cabbage packages.

[0030] The pre-prepared golden broth sauerkraut fish provided in this embodiment can be stored at 2-4℃ and has a shelf life of 15-20 days. To use, first add the seasoning packet and sauerkraut packet to 1000-1500 mL of boiling water and boil for 2-5 minutes. Then add the fish fillet packet and cook over medium heat for 1 minute before serving.

[0031] The following will disclose specific embodiments for implementing the present invention, as well as corresponding comparative examples to demonstrate the relevant technical effects of the pre-prepared golden broth sauerkraut fish of the present invention.

[0032] The raw materials used in the following examples were all purchased from the market. The sauerkraut was small-leaf sauerkraut fermented with lactic acid bacteria for 20-25 days; the chitosan was food-grade chitosan with a degree of deacetylation of ≥85% and a viscosity of 100-200 mPa·s.

[0033] Example 1: Preparation of pre-made golden broth pickled fish Yellow millet and crushed corn were mixed at a mass ratio of 1:0.15 and cooked at 95 ℃ for 50 min. The rice milk and rice oil were then separated. Rice oil and a 0.3% chitosan solution were mixed at a volume ratio of 1:7 and then homogenized twice under a pressure of 30 MPa to obtain a chitosan-rice oil composite solution. After marinating the blackfish fillets at 6 ℃, they were soaked in a chitosan-rice oil composite solution for 10 min, then removed and dried. They were then coated with 1.8% of the weight of the blackfish fillets of corn starch (mixed with an equal weight of water) and vacuum-packed to obtain fish fillet packages. When the cooking oil is heated to 150 ℃, the mixed sauce is added and stir-fried for 1 minute. Then, rice milk and seasonings are added. The mass ratio of cooking oil, mixed sauce, rice milk and seasonings is 3:4:24:4. After the ingredients are mixed evenly, they are vacuum packaged and pasteurized at 90 ℃ for 20 minutes to obtain the seasoning packet. Cut the pickled cabbage into 1-2 cm lengths, vacuum pack it, and pasteurize it at 90 ℃ for 15 min to obtain pickled cabbage packages; Combine the fish fillet packet, seasoning packet, and sauerkraut packet to make pre-made golden broth sauerkraut fish.

[0034] Example 2: Preparation of pre-made golden broth sauerkraut fish Yellow millet and crushed corn were mixed at a mass ratio of 1:0.2 and cooked at 98 ℃ for 70 min. The rice milk and rice oil were then separated. Rice oil and a 0.5% chitosan solution were mixed at a volume ratio of 1:6 and then homogenized twice under a pressure of 40 MPa to obtain a chitosan-rice oil composite solution. After marinating the grass carp fillets at 4 ℃, they were soaked in a chitosan-rice oil composite solution for 15 min, then removed and dried. They were then coated with 2.5% of the grass carp fillets' weight of corn starch (mixed with an equal weight of water) and vacuum-packed to obtain fish fillet packages. Heat the cooking oil to 155 ℃, add the mixed sauce and stir-fry for 1 minute, then add the rice milk and seasonings. The mass ratio of the cooking oil, mixed sauce, rice milk and seasonings is 16:25:135:21. After the ingredients are mixed evenly, vacuum pack them and pasteurize them at 92 ℃ for 23 minutes to obtain the seasoning packet. Cut the pickled cabbage into 1-2 cm lengths, vacuum pack it, and pasteurize it at 92 ℃ for 18 min to obtain pickled cabbage packages; Combine the fish fillet packet, seasoning packet, and sauerkraut packet to make pre-made golden broth sauerkraut fish.

[0035] Example 3: Preparation of pre-made golden broth sauerkraut fish Yellow millet and crushed corn were mixed at a mass ratio of 1:0.25 and cooked at 100 ℃ for 60 min. The rice milk and rice oil were then separated. Rice oil and a 0.8% chitosan solution were mixed at a volume ratio of 1:5 and then homogenized three times under a pressure of 45 MPa to obtain a chitosan-rice oil composite solution. After marinating the sea bass fillets at 2 ℃, they were soaked in a chitosan-rice oil composite solution for 20 min, then removed and dried. They were then coated with corn starch (mixed with an equal amount of water) at 2% of the weight of the sea bass fillets and vacuum-packed to obtain fish fillet packages. When the cooking oil is heated to 160 ℃, the mixed sauce is added and stir-fried for 2 minutes. Then, rice milk and seasonings are added. The mass ratio of cooking oil, mixed sauce, rice milk and seasonings is 18:23:130:24. After the raw materials are mixed evenly, they are vacuum packaged and pasteurized at 95 ℃ for 25 minutes to obtain the seasoning packet. Cut the pickled cabbage into 1-2 cm lengths, vacuum pack it, and pasteurize it at 95 ℃ for 20 min to obtain pickled cabbage packages; Combine the fish fillet packet, seasoning packet, and sauerkraut packet to make pre-made golden broth sauerkraut fish.

[0036] Comparative Example 1 The preparation method for pre-made golden broth pickled fish according to traditional techniques is as follows: After marinating the blackfish fillets at 6 ℃, they are coated with 1.8% of the weight of the blackfish fillets of corn starch (mixed with an equal weight of water) and vacuum-packed to obtain fish fillet packages. Heat the cooking oil to 150 ℃, add the mixed sauce and stir-fry for 1 minute, then add the pumpkin puree and continue to stir-fry for 5 minutes, then add the seasonings. The mass ratio of the cooking oil, mixed sauce, pumpkin puree and seasonings is 3:4:24:4. After the ingredients are mixed evenly, vacuum pack them and pasteurize them at 90 ℃ for 20 minutes to obtain the seasoning packet. Cut the pickled cabbage into 1-2 cm lengths, vacuum pack it, and pasteurize it at 90 ℃ for 15 min to obtain pickled cabbage packages; Combine the fish fillet packet, seasoning packet, and sauerkraut packet to make pre-made golden broth sauerkraut fish.

[0037] Comparative Example 2 The preparation method is the same as in Example 1, except that crushed corn is not used, and millet is directly boiled to obtain rice milk and rice oil.

[0038] Comparative Example 3 The preparation method is the same as in Example 1, except that the mass ratio of millet and crushed corn is 1:0.1.

[0039] Comparative Example 4 The preparation method is the same as in Example 1, except that the mass ratio of millet and crushed corn is 1:0.3.

[0040] Comparative Example 5 The preparation method is the same as in Example 1, except that the chitosan-rice oil composite solution soaking treatment is omitted in the preparation of the fish fillet package.

[0041] Comparative Example 6 The preparation method is the same as in Example 1, except that in the preparation of the fish fillet package, the chitosan-rice oil composite solution is replaced with an equal amount of chitosan solution (mass concentration of 0.3%).

[0042] Comparative Example 7 The preparation method is the same as in Example 1, except that in the preparation of the seasoning packet, the rice paste is replaced with an equal amount of pumpkin paste.

[0043] Experimental Example 1 The pre-prepared pickled fish in golden broth from the examples and comparative samples were refrigerated at 2-4°C for 1 day, then removed for further cooking and sensory evaluation. The cooking method for pre-made golden broth sauerkraut fish is as follows: First, add the seasoning packet and pickled cabbage packet to 1000 mL of boiling water and boil for 3 minutes. Then add the fish fillet packet and cook over medium heat for 1 minute.

[0044] The sensory evaluation method is as follows: A sensory evaluation panel consisting of 10 professional judges (half male and half female, aged 20-45) evaluated the color, flavor, taste, and soup base texture of the Golden Broth Sauerkraut Fish using a 9-point scoring system. The scoring criteria are shown in Table 1, and the results are shown in Table 2.

[0045] Table 1 Sensory Evaluation Criteria for Golden Broth Sauerkraut Fish .

[0046] Table 2 Sensory Evaluation Results of Golden Broth Sauerkraut Fish .

[0047] The sensory evaluation results above indicate that Examples 1-3 of this invention maintained excellent color, flavor, fish fillet texture, and soup base consistency after refrigeration for 1 day, with all scores significantly higher than those of the comparative examples. The chitosan-rice oil composite coating is essential for maintaining the tender texture of the fish fillets (comparative examples 5 and 6 showed significantly lower scores), and the addition of rice oil was superior to using chitosan alone (comparative example 6). Rice milk, as the base for the golden soup, was superior to traditional pumpkin milk in terms of color stability, flavor richness, and soup base consistency (comparative examples 1 and 7). The optimal ratio of crushed corn to water was 1:0.15-0.25; deviations from this range led to a decrease in overall quality (comparative examples 2-4).

[0048] Experiment Example 2 The pre-prepared pickled fish in golden broth from the examples and comparative examples were refrigerated at 2-4℃. Fish fillet samples were taken on days 0, 5, 10, 15, and 20 for testing total bacterial count, volatile basic nitrogen (TVB-N), and juice loss rate. The testing methods are as follows, and the test results are shown in Tables 3-5.

[0049] Total bacterial count: Refer to GB 4789.2-2022 "National Food Safety Standard - Microbiological Examination of Food - Determination of Total Bacterial Count"; TVB-N: Refer to GB 5009.228-2016 "National Food Safety Standard - Determination of Volatile Basic Nitrogen in Food"; Juice loss rate: Record the initial mass m of the fish fillets and the mass M after refrigeration, and then calculate the juice loss rate according to the following formula: P (%) = (mM) / m × 100%.

[0050] It should be noted that GB 2733-2015, the National Food Safety Standard for Fresh and Frozen Aquatic Animal Products, stipulates that the TVB-N content of freshwater fish and shrimp must be ≤20mg / 100g, and the TVB-N content of marine fish and shrimp must be ≤30mg / 100g. In this example, the black carp and grass carp are freshwater fish, and the perch is a marine fish. If the total bacterial count of fresh aquatic products is >10... 5 If the CFU / g (lg value > 5), the product is obviously spoiled and deteriorated.

[0051] Table 3. Results of total bacterial count (lg value) of fish fillets during storage. .

[0052] Table 4. Results of TVB-N content detection in fish fillets during storage (mg / 100g) .

[0053] Table 5. Results of juice loss rate of fish fillets during storage (%) .

[0054] Experimental Example 3 Samples from Example 1 that were refrigerated at 2-4℃ for 15 days and samples from Examples 2-3 that were refrigerated for 20 days were subjected to sensory evaluation after maturation according to the method in Experiment 1. The results are shown in Table 6.

[0055] Table 6 Sensory evaluation results of the pre-prepared golden broth sauerkraut fish from Examples 1-3 after refrigeration for 20 days. .

[0056] According to the experimental data in Table 3-6, the total bacterial count of the samples in Example 1 of this invention, after being refrigerated for 15 days, and the samples in Examples 2-3, after being refrigerated for 20 days, was still below 10. 5 The CFU / g and TVB-N content are far below the national standard limit, the juice loss rate is below 5%, and the sensory scores of each indicator are still above 7.5, indicating good overall quality.

[0057] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A pre-prepared golden broth pickled fish, characterized in that, It consists of a fish fillet packet, a seasoning packet, and a pickled cabbage packet; The fish fillet package is prepared by coating the fish fillets with a chitosan-rice oil composite solution, coating them with starch, and then vacuum packaging them. The preparation method of the chitosan-rice oil composite solution includes: mixing and boiling millet and crushed corn, separating rice oil and rice paste, mixing the rice oil with chitosan solution and homogenizing to obtain the chitosan-rice oil composite solution; The rice slurry is used to prepare the seasoning packet.

2. The pre-prepared golden broth sauerkraut fish as described in claim 1, characterized in that, The mass ratio of millet to crushed corn is 1:0.15-0.

25.

3. The pre-prepared golden broth sauerkraut fish as described in claim 1, characterized in that, The boiling temperature is 95-100 ℃, and the time is 50-70 min.

4. The pre-prepared golden broth sauerkraut fish as described in claim 1, characterized in that, The volume ratio of rice oil to chitosan solution is 1:5-7.

5. The pre-prepared golden broth sauerkraut fish as described in claim 1, characterized in that, The chitosan solution has a mass concentration of 0.3-0.8%.

6. The pre-prepared golden broth sauerkraut fish as described in claim 1, characterized in that, The homogenization process is performed at a pressure of 30-45 MPa for 2-3 cycles.

7. The pre-prepared golden broth sauerkraut fish as described in claim 1, characterized in that, The method for coating the chitosan-rice oil composite solution is as follows: soak the fish fillets in the chitosan-rice oil composite solution for 10-20 minutes, then remove them and let them air dry to form a film.

8. The pre-prepared golden broth sauerkraut fish as described in claim 1, characterized in that, The fish fillet packet, seasoning packet, and pickled cabbage packet have weight specifications of 200-220 g, 140-160 g, and 200-250 g, respectively.

9. The method for preparing pre-made golden broth pickled fish as described in any one of claims 1-8, characterized in that, Includes the following steps: Mix and boil millet and crushed corn together, then separate the rice oil and rice milk. A chitosan-rice oil composite solution was obtained by mixing rice oil and chitosan solution and then homogenizing the mixture. After marinating the fish fillets, they are coated with chitosan-rice oil composite solution and then coated with starch, and finally vacuum-packed to obtain fish fillet packages. Heat cooking oil, add mixed sauce and stir-fry, then add rice milk and seasonings, mix well and sterilize to obtain seasoning packet; Sauerkraut is vacuum-packed and then sterilized to obtain sauerkraut packets; Combine the fish fillet packet, seasoning packet, and sauerkraut packet to make pre-made golden broth sauerkraut fish.