Processing and production technology of tea flavored salted bream fishes

Abstract

The invention relates to a processing and production technology of tea flavored salted bream fishes. The technology comprises the following technological processes: sorting and cleaning bream fishes, dry salting, stewing in thick sauce, decocting and preparing marinade, soaking in the marinade and re-strewing, placing packed small tea bags in fish bellies, air drying at low temperature, vacuum packing, and finally obtaining finished products. The technology provided by the invention is characterized in that dry salting with salt is adopted, the marinade is decocted and prepared for soaking the bream fishes, the marinating technology effectively reduces the sodium salt content in the products and lowers the risk that the products are high in sodium salt content on the premise that the original quality of salted bream fishes is kept, and the packed small tea bags are placed in the fish bellies so that the flavor of the salted bream fishes is improved and yellowing of the salted bream fishes caused by oxidation in the preservation process is delayed. The tea flavored salted bream fish products prepared through adopting the technology have the characteristics that the products have a salt content of 5% to 6%, are neat in appearance, rich in tea fragrance, bright in color, uniform in texture, convenient for chewing, and can improve the conventional processing technology of aquatic preserved foods, boost the added value of the old leaf green tea and meet people's requirements on health flavor foods.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to a processing and manufacturing process of sealed bream. Background technique [0002] Aquatic products are staple foods loved by the public. Fish meat is a high-protein, low-fat, low-cholesterol food, and it is a kind of meat raw material that is both nutritious and healthy. my country is a big country in aquaculture, but the level of deep processing of aquatic products is still not high. Leisurely processed aquatic products with strong flavors have become an important direction for the development of aquatic products. The development of new aquatic food and its key technology is of positive significance to the development of the traditional aquatic food industry, the promotion of the upgrading of the aquatic industry, and the satisfaction of consumers' social needs for aquatic flavor food. [0003] Traditional aquatic pickled products have a single taste,...

AI Technical Summary

Problems solved by technology

[0003] Traditional aquatic pickled products have a single taste, high sodium chloride content, and are easily oxidized during storage, which cannot meet consumers' demand for flavor, safe and healthy aquatic pickled products

Tea is an important health product, rich in tea polyphenols, and has various health functions such as anti-oxidation. Studies have shown that the content of tea polyphenols in old-leaf green tea is higher than that in young-leaf green tea, and at present, old-leaf green tea is basically not obtained Effective use, serious waste of resources

Sealed bream is a special product in Ma'anshan City, Anhui Province, and is deeply loved by consumers. However, the traditional production process of sealed bream at home has problems such as high salt content and easy oxidation