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Method for smoke curing Tilapia mossambica scrod

A processing method and technology of tilapia fillets, which are applied in the preservation of meat/fish, food preparation, and dry preservation of meat/fish, etc., can solve the problem of single market of tilapia fillets, few high value-added products, and low degree of organization. and other issues, to achieve the effect of resolving technical trade barriers, improving export competitiveness and improving economic benefits.

Inactive Publication Date: 2007-09-05
云南新海丰水产科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, my country's tilapia processing technology is low, the scale of industrialization is small, the degree of organization is low, the product is single, and there are few high-value-added products. The export products are mainly frozen whole fish and frozen tilapia fillets, and the number of fresh fish fillets is relatively small Less, there are still some canned food and surimi products, and the smoked products of tilapia fillets are still blank, while most European and American countries prefer smoked food
Moreover, my country's tilapia fillet market is single, mainly the US market. Since 2003, mainland China's tilapia export trade has occupied a dominant position in the US market. It accounts for 55.3% of the total import volume. Fierce competition has led to a drop in prices. The United States may introduce relevant technical barriers to trade in response to the large-scale export of tilapia in my country.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Flavoring formula (accounting for the percentage content of salt water): 0.5% monosodium glutamate, 2% sugar, 4% cooking wine, added to the salt water with a concentration of 10% (W / V);

[0020] (2) pickling: put the washed fish fillets into the above-mentioned seasoned salt water, salt water: fish fillets = 1: 1, pickling time at 4°C for 60 minutes;

[0021] (3) Desalination: remove the residual salt on the surface of the fish fillets with a mixture of ice and water at 4°C;

[0022] (4) Sooting liquid impregnation: immerse in 25% water-soluble smoking liquid 24P smoked liquid from American Red Arrow Company for 5 minutes;

[0023] (5) Drying: Place the dipped and smoked fish fillets evenly on the grid rack in the smoke chamber, and refrigerate and dry the fish fillets until the center temperature of the fish fillets reaches 20°C;

[0024] (6) Spray fumigation: During the fumigation process, the American Red Arrow Company spray type No. 24 fumigation liquid was sel...

Embodiment 2

[0029] (1) Thawing fish fillets: use low-temperature running water (≤10°C) to thaw the fish fillets, and then wash them for later use;

[0030] (2) Salting and seasoning: sugar / monosodium glutamate / cooking wine=0.5% / 0.5% / 6%, add to 12% salt water, salt water: fish fillets=1:1.5, pickle fish fillets at room temperature for 40 minutes;

[0031] (3) Desalination: remove the residual salt on the surface of the fish fillets with a mixture of ice and water at 4°C;

[0032] (4) smoked at room temperature with smoked liquid: smoked with French smoked liquid D2 with a concentration of 30% for 3 minutes;

[0033] (5) drying: dry the fish fillets for 20 minutes;

[0034] (6) Spray liquid smoke: use French smoke liquid A2, spray for 15 minutes;

[0035] (7) Drying: dry at 28°C for 40 minutes;

[0036] (8) Cooling: After drying, cool to the center temperature below 4°C;

[0037] (9) Packaging: vacuum packaging;

[0038] (10) Frozen storage: take out the smoked tilapia fillets and vacu...

Embodiment 3

[0040] (1) Get fillets: select tilapia fillets that meet the quality requirements;

[0041] (2) Salting and seasoning: monosodium glutamate / cooking wine=0.5% / 4%, add salt water with a concentration of 15%, salt water: fish fillets=1:2, pickle fish fillets at room temperature for 30 minutes;

[0042] (3) Desalination: remove the residual salt on the surface of the fish fillets with a mixture of ice and water at 4°C;

[0043] (4) Smoked at room temperature with smoked liquid: soak for 5 minutes with domestic water-soluble smoked liquid;

[0044] (5) drying: the fish fillet is dried for 40 minutes, and its center temperature is 18 ℃ at the end of drying;

[0045] (6) Spray liquid smoke: use domestic spray type smoke liquid, spray smoke for 15 minutes;

[0046] (7) drying: drying at room temperature for 60 minutes;

[0047] (8) Cooling: After drying, cool to the center temperature below 4°C;

[0048] (9) Packaging: vacuum packaging;

[0049] (10) Frozen storage: take out the ...

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PUM

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Abstract

A technique for preparing the smoked tilapia slices includes such steps as washing, immersing in fumigating liquid for 5-10 min, uniformly arranging the fumigated tilapia slices on a grate of fumigating furnace, freeze-drying at 15-25 deg.C, liquid fumigating for 20-40 min, and drying at 20-30 deg.C for 30-60 min.

Description

technical field [0001] The invention relates to a processing method of tilapia fillets, in particular to a smoking processing method suitable for tilapia fillets and other fish fillets. Background technique [0002] Tilapia is the most widely farmed fish species in the world, and has the reputation of "the fish of the 21st century". It is suitable for growing in various water bodies such as ponds, cages, water tanks, flow pools, and circulation systems of fresh or brackish water. Sexual bulk farmed aquatic products. According to FAO statistics, there are currently 85 countries and regions farming tilapia in the world, with a farming output of 1.27 million tons. In 2005, the global output of tilapia was 2.208 million tons, and the total output of tilapia in my country in 2005 reached 978,000 tons, of which the export volume was 106,000 tons, and the export value was 231 million US dollars. [0003] With the maturity of tilapia industrialization, the competition is becoming...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23B4/044A23B4/037A23B4/03A23L17/00
Inventor 李来好杨贤庆陈胜军刁石强黄靖芬戚勃岑剑伟吴燕燕石红郝淑贤周婉君马海霞
Owner 云南新海丰水产科技集团有限公司
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