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Preparation of semi-dry flavouring fish food product

A food and seasoning technology, applied in food preparation, food preservation, meat/fish preservation and other directions, can solve the problems of difficult processing of semi-dry food, fat oxidation, single taste, etc., and achieve simple processing methods, increased raw material varieties, Better flavor effect

Active Publication Date: 2008-09-03
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a semi-dried food preparation method of high-fat fish, and the method of the present invention can solve the problems of traditional semi-dried fish food such as single taste, serious fat oxidation, poor color, etc., and can expand semi-dried fish food raw materials to solve the problem of high Difficult processing of fatty fish semi-dry food

Method used

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Embodiment 1

[0018] The fat content of most fish is between 1.5 and 3.0%. The fat content of the saury is relatively high, more than 20% when it is the fattest, which brings difficulties to processing and storage. Processing by the method of the invention can better solve the problems of fat oxidation and product deterioration. In the present invention, the saury, which has been dissected dorsally and viscerated, is cleaned, soaked in an aqueous solution containing 3-4% salt and 0.2-03% EDTA for 20 minutes, and the aqueous solution is preferably immersed in the fish, then rinsed with clear water for 20 minutes, drained, According to the weight of the cleaned saury material, marinate for 30 minutes with a seasoning containing 3% salt, 1% monosodium glutamate, 1.5% sugar and 0.2-0.3% sodium isovitamin C, and finally dry it in a dry air at 15°C. Drying is carried out in the room, and the moisture content of the final product is controlled at about 60%. After vacuum packaging, it is quickly fr...

Embodiment 2

[0020] The mackerel meat is relatively thick, with a fat content of about 10% at the highest, and the moisture is difficult to remove during the drying process, and the thick flesh and the red flesh on the outside are likely to cause surface color browning and oxidation. The method of the present invention can effectively solve these problems. question. After thawing, remove the head, dissect, and remove the viscera, soak in an aqueous solution containing 5-8% salt and 0.4-0.5% EDTA by weight for 40 minutes, then rinse with clean water for 40 minutes, drain, and rinse with water by weight Soak in 0.3-0.4% sodium isovitamin C aqueous solution containing 7-8% salt for 40 minutes, and finally dry in a drying room with dry air at 20°C. The moisture content of the final product can be controlled at about 50%, and it can be frozen after quick freezing. , can be eaten as semi-dry seasoned fish food, and can also be used as raw material for other processing.

[0021] Trevally, cultur...

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Abstract

The invention relates to a preparation method of a intermediate moisture seasoning fish food, which comprises the technological processes of raw ingredient fish such as preprocessing, rinsing with clear water, drying, etc. The fish bodies are soaked in mixed aqueous solution composed of edible salt and EDTA before being rinsed in the clear water; certain lso-Vc is mixed in seasoning for salting treatment before drying; the fish bodies are drying-processed by adopting the low-temperature drying process, to lead the water content of the fish bodies in the products to range from 40 to 65 percent. The mixed aqueous solution has the proportion of the edible salt and the EDTA that the edible salt is 2 to 10g and the EDTA is 0.2 to 0.5g by weight per 100ml water, and the time for soaking the fish bodies is 10 to 60 minutes. The quantity of the lso-Vc which is mixed in the seasoning is 0.2 to 0.5 percent of the weight of the salted and processed fish bodies. The preparation method is applied to solve the problems that the taste is single, the lipid oxidation is serious, the color is bad, etc. in the traditional intermediate moisture fish food; the preparation method can also enlarge the raw ingredient of the intermediate moisture fish food, and can solve the difficult problem of processing the intermediate moisture foods of high-fat fish.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a processing method of aquatic food, in particular to a preparation method of semi-dry seasoned fish food. Background technique [0002] Aquatic products are rich in nutrition and delicious, and are popular among consumers. However, fresh fish are not very convenient to eat because they need to be dissected and cleaned. Processed, ready-to-eat fish food. However, due to the high fat content of fish itself, especially high-fat fish has a strong fishy smell, the fat is easily oxidized and the fish body changes color during processing and handling, so the quality cannot be well guaranteed. At present, the production of semi-dried fish food is often simply salted and then dried at high temperature (above 30°C). The product has a short shelf life, poor taste and low grade. [0003] The present invention aims at the present situation that raw fish is inconvenient to eat, high-f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23B4/023A23B4/20A23B4/03A23B4/12A23L17/00
Inventor 戴志远王宏海
Owner ZHEJIANG GONGSHANG UNIVERSITY
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