Method for processing loose structure type seasoning flavor marinated fish
A technology for texture and brine fish, applied in application, food preparation, food science, etc., to shorten the desalination time, reduce the phenomenon of spoilage and deterioration, and shorten the drying time.
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Embodiment 1
[0029] Embodiment 1: The processing method of the texture crisp type conditioning flavor brine fish with grass carp as raw material
[0030] Divide commercially available semi-dried salty grass carp into fish pieces of uniform size, and perform desalination agent + vacuum reverse osmosis compound desalination; In the vacuum kettle, vacuumize, the working pressure is 0.09 MPa, vacuum reverse osmosis desalination for 1 hour, and the salt content of the fish pieces is reduced to below 3%. The desalted fish pieces were dried at 50 °C for 1 h in short-wave infrared. The dried fish pieces were frozen in an ultra-low temperature refrigerator for 1 h, and then put into a vacuum fryer for vacuum frying. The working pressure was 0.08 MPa, the time was 15 min, the temperature was 110°C, and vacuum deoiling was carried out for 2 min. . After vacuum frying the dried salty grass carp as raw material, its hardness value is 2090.374 g, and its elasticity value is 0.853. The vacuum-fried fi...
Embodiment 2
[0031] Embodiment 2: The processing method of the texture crisp type conditioning flavor brine fish with herring as raw material
[0032] Divide commercially available semi-dried salted herring into fish pieces of uniform size. Since the structure of dried herring is denser than that of grass carp, it can be desalted by piercing + desalting agent + oscillation; without destroying the structure and organization of fish pieces, Use a small needle to evenly poke a few small holes on the surface of the fish skin, place it in an aqueous solution of 1.5% trehalose according to the mass ratio of water:fish block = 10:1, and then put it into an electric heating constant temperature oscillating water tank with a frequency of 60 Hz, oscillating for 1.5 h, the salt content of the fish pieces dropped below 3%. The desalted fish pieces were dried at 50 °C for 1 h in short-wave infrared. The dried fish pieces were frozen in an ultra-low temperature refrigerator for 1 h, and then put into a...
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