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A treatment method for improving the fishy smell of sturgeon meat and prepared sturgeon meat slices

A processing method and technology of sturgeon, applied in food ingredients as odor improver, food science, etc., can solve problems such as market development restrictions of sturgeon meat products, loss of fish meat nutrients, chemical substance residues, etc., and achieve the goal of reducing bad taste Effects of loss, reduction of fishy smell, and high moisture content

Active Publication Date: 2018-10-23
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Both of these methods use chemical deodorization methods, which are prone to chemical residues, especially salty deodorization. Due to the large amount of salt added, repeated water elution must be done to desalinate, which will denature the protein in the fish tissue and make the fish meat Nutrient Loss
Therefore, the application of these two methods is subject to certain restrictions, resulting in the current market development of sturgeon meat products being greatly restricted

Method used

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  • A treatment method for improving the fishy smell of sturgeon meat and prepared sturgeon meat slices
  • A treatment method for improving the fishy smell of sturgeon meat and prepared sturgeon meat slices
  • A treatment method for improving the fishy smell of sturgeon meat and prepared sturgeon meat slices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Thaw the sturgeon meat with running water, then peel the skin, remove the cartilage, remove the red meat on the surface, cut the sturgeon meat into small pieces, and trim them, and finally clean the fish with running water , to get regular sturgeon fillets.

[0022] (2) Accurately weigh 1.6kg of salt, dissolve it in 18.4kg of drinking water, stir evenly and set aside.

[0023] (3) Soak the sturgeon fillets obtained in step (1) in the brine obtained in step (2) for 10 hours, the soaking temperature is 10°C, and the weight ratio of fish fillets to brine is 1:2. After soaking, remove and drain the surface liquid.

[0024] (4) Dry the sturgeon fillets obtained in step (3) at 50° C., and stop drying when the moisture content reaches 50%.

[0025] (5) Accurately weigh 0.4kg of Caoguo, 1.0kg of star anise, 0.2kg of Chinese prickly ash, 0.25kg of licorice, 0.5kg of fragrant leaves, 1.0kg of green tea, 0.5kg of tangerine peel, 1.0kg of cinnamon, 0.5kg of peppers, then wra...

Embodiment 2

[0033] (1) Accurately weigh 2.0kg of table salt, dissolve it in 18kg of drinking water, stir well and set aside.

[0034] (2) Soak the sturgeon fillets obtained in the example step (1) in the brine obtained in the step (1) for 8 hours, the soaking temperature is 13° C., and the weight ratio of the fish fillets to the brine is 1:3. After soaking, remove and drain the surface liquid.

[0035] (3) Dry the sturgeon fillets obtained in step (2) at 55° C., and stop drying when the moisture content reaches 50%.

[0036] (4) Accurately weigh 0.6kg of Caoguo, 0.8kg of star anise, 0.30kg of Chinese prickly ash, 0.28kg of licorice, 0.55kg of fragrant leaves, 0.8kg of green tea, 0.4kg of tangerine peel, 1.2kg of cinnamon, 0.6kg of peppers, then wrapped with gauze, add appropriate amount of water to boil, simmer for 40 minutes on low heat, add water to 100kg after cooling, and finally stir evenly to form brine.

[0037] (5) Accurately weigh 11.4kg of rice wine, 5.6kg of white wine and 3....

Embodiment 3

[0043] (1) Accurately weigh 2.4kg of table salt, dissolve in 17.6kg of drinking water, stir well and set aside.

[0044](2) Soak the sturgeon fillets obtained in the example step (1) in the brine obtained in the step (1) for 6 hours, the soaking temperature is 15°C, and the weight ratio of the fish fillets to the brine is 1:2. After soaking, remove and drain the surface liquid.

[0045] (3) Dry the sturgeon fillets obtained in step (2) at 45° C., and stop drying when the moisture content reaches 50%.

[0046] (4) Accurately weigh 0.3kg of Caoguo, 1.2kg of star anise, 0.18kg of Chinese prickly ash, 0.20kg of licorice, 0.4kg of fragrant leaves, 1.2kg of green tea, 0.55kg of tangerine peel, 0.8kg of cinnamon, 0.3kg of peppers, then wrapped with gauze, add appropriate amount of water to boil, simmer for 40 minutes on low heat, add water to 100kg after cooling, and finally stir evenly to form brine.

[0047] (5) Accurately weigh 10kg rice wine, 6.4kg white wine and 3.6kg bittern ...

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Abstract

The invention discloses a treatment method for reducing the fishy smell of sturgeon and prepared sturgeon fillets. Cleaned sturgeon is sequentially subjected to salt pickling, hot-air drying, low-temperature vacuum pickling with distiller's grain and low-temperature vacuum drying treatment. According to the method, at the earlier stage, fishy substances are reduced by means of processes of salting, hot-air drying and the like; at the later stage, low-temperature vacuum pickling with distiller's grain and low-temperature vacuum drying treatment are adopted, the infiltration capacity of a distiller's grain pickling solution is increased, the combination degree of flavor substances of the distiller's grain pickling solution and the sturgeon is enhanced, the distiller's grain pickling time is shortened, loss of the distiller's grain pickling flavor is reduced, and the fishy smell of the sturgeon fillets is reduced.

Description

technical field [0001] The invention relates to a processing method of aquatic products, in particular to a processing method for improving the fishy smell of sturgeon meat and the prepared sturgeon meat slices. Background technique [0002] Sturgeon is the largest and longest-lived fish in freshwater fish, and it is also the oldest bony primitive fish in existence, with high nutritional value. Sturgeon meat is rich in essential amino acids and unsaturated fatty acids, cartilage contains chondroitin sulfate, sturgeon roe can be used as caviar, and sturgeon skin can be used as raw material for high-grade leather. It can be said that sturgeon is full of treasures. In recent years, the sturgeon aquaculture industry in my country has developed rapidly. According to statistics, in 2003, the total amount of sturgeon aquaculture in my country accounted for 70% of the world's total, and in 2010 it reached more than 80%. At present, my country's sturgeon industry is mainly based on...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/20A23L27/10A23L17/10
CPCA23V2002/00A23V2200/15
Inventor 林婉玲郝淑贤赵品李来好杨贤庆黄卉王锦旭胡晓吴燕燕魏涯
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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