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Processing method of drunk and fragrant pseudosciaena crocea

A processing method and technology of large yellow croaker, which is applied in the field of aquatic product processing, can solve the problems of oil oxidation and rancidity, high fat content, etc., and achieve the effects of rapid taste, enhanced fermentation ability, and rich aroma

Inactive Publication Date: 2012-06-27
福建海鑫龙水产发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention mainly adopts the one-stop fermentation method of adding Saccharomyces cerevisiae to red koji distiller's grains and adopting aerobic fermentation and then anaerobic fermentation to process large yellow croaker. Oxidation and rancidity of oils are prone to occur during storage and transportation, and the prepared products are nutritionally safe, rich in aroma and unique in flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Pretreatment of raw materials; first wash off the dirt and mucous membrane on the surface of the fish body with clean water, then cut the fish open along the dorsal fin with a stainless steel knife, remove the internal organs, wash the blood stains and black film, unfold the fish body, and drain .

[0029] (2) Distiller's grain paste composition; distiller's grains are red yeast distiller's grains after brewing in a distillery (purchased from Fujian Lvde Biological Co., Ltd.), according to the mass of red yeast distiller's grains, 3% of Saccharomyces cerevisiae, 4% of salt, and 0.01‰ of tea polysaccharides Phenol, 0.4‰ of citric acid was added to 2 times of water to prepare a solution, and the solution was stirred evenly with red yeast distiller's grains.

[0030] (3) Treatment of distiller's grains: the fish body and the lees paste are laid alternately in the container in a mass ratio of 1:0.2 and a layer of lees paste is used to cover a layer of fish. The remainin...

Embodiment 2

[0034] (1) Pretreatment of raw materials; first wash off the dirt and mucous membrane on the surface of the fish body with clean water, then cut the fish open along the dorsal fin with a stainless steel knife, remove the internal organs, wash the blood stains and black film, unfold the fish body, and drain .

[0035] (2) Distiller's paste composition; distiller's grains are red yeast distiller's grains after brewing in a distillery (purchased from Fujian Lvde Biological Co., Ltd.), according to the mass of red yeast distiller's grains, 2% of Saccharomyces cerevisiae, 3% of salt, and 0.02‰ of tea poly Phenol, 0.3‰ of citric acid was added to 3 times of water to prepare a solution, and the solution was stirred evenly with red yeast distiller's grains.

[0036] (3) Treatment of distiller's grains: the fish body and the lees paste are laid alternately in the container in a mass ratio of 1:0.3 and a layer of lees paste is used to cover a layer of fish. The remaining space in the co...

Embodiment 3

[0040] (1) Pretreatment of raw materials; first wash off the dirt and mucous membrane on the surface of the fish body with clean water, then cut the fish open along the dorsal fin with a stainless steel knife, remove the internal organs, wash the blood stains and black film, unfold the fish body, and drain .

[0041] (2) Distiller's paste composition; distiller's grains are red yeast distiller's grains after brewing in a distillery (purchased from Fujian Lvde Biological Co., Ltd.), according to the mass of red yeast distiller's grains, 2% of Saccharomyces cerevisiae, 3% of salt, and 0.03‰ of tea polysaccharides Phenol, 0.4‰ of citric acid was added to 3 times of water to prepare a solution, and the solution was stirred evenly with red yeast distiller's grains.

[0042] (3) Treatment of distiller's grains: the fish body and lees paste are laid alternately in the container in a mass ratio of 1:0.4 and a layer of lees paste is used to cover a layer of fish. The remaining space in...

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PUM

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Abstract

The invention discloses a processing method of drunk and fragrant pseudosciaena crocea. The method mainly comprises the steps of: (1) raw material pre-treatment, (2) alcohol treatment, (3) vacuum package, (4) freezing storage and the like. The pre-treated pseudosciaena crocea is treated by self make vinasse paste, then, pseudosciaena crocea bodies are subjected to vacuum opening sealing and package, and finally, the products are subjected to freezing storage under the condition of -18DEG C. The pseudosciaena crocea prepared by the method has the intense fragrance and tender meat, the grease oxidation rancidity phenomenon is avoided, and better application and popularization values are realized.

Description

technical field [0001] The invention belongs to the field of processing aquatic products, and in particular relates to a method for processing Drunken Fragrant large yellow croaker. Background technique [0002] Large yellow croaker, also known as yellow croaker, kingfish, big fresh, large yellow croaker, etc., is one of the traditional "four seafoods" and is the main economic fish in my country's coastal waters. [0003] Large yellow croaker is rich in protein, trace elements and vitamins, and has a good tonic effect on the human body. For people with weak constitutions and middle-aged and elderly people, eating large yellow croaker will receive a good therapeutic effect, especially in large yellow croaker. The rich trace element selenium contained in it can remove free radicals produced by human metabolism, delay aging, and have preventive effects on various cancers. [0004] The large yellow croaker products currently on the market mainly include dried fish, smoked fish,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 余奶才汤辉平
Owner 福建海鑫龙水产发展有限公司
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