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A pickling liquid for a fish product for leisure and a preparing method for the fish product for leisure

A technology for fish products and pickling solution, which is applied to the field of recreational fish product pickling solution and recreational fish product preparation, can solve the problems of product hardness and low product adaptability, and achieves the effects of loose fish tissue, increasing osmotic pressure and inhibiting growth.

Active Publication Date: 2016-10-19
SHANGHAI FOOD RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Leisure jerky and leisure fish products generally guarantee the shelf life of products through low water activity below 0.6. The main disadvantage of products with low water activity is that the product is hard and the product has low adaptability

Method used

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  • A pickling liquid for a fish product for leisure and a preparing method for the fish product for leisure

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] (1) Cleaning and finishing: After cleaning the large miscellaneous fish by removing the head and scales, cut the fish into two along the spine, and then cut the fish fillets obliquely into thickness of about 1 cm, width of about 5 cm, and length of about 10 cm. cm fish fillets, then rinse with clean water until the water color is bloodless.

[0042] (2) pickling: preparation contains 25wt% maltitol, 9wt% white granulated sugar, 0.7wt% salt, 0.3wt% monosodium glutamate, 0.6wt% white wine, 0.3wt% five-spice powder and 64.1wt% water pickling solution, fish meat Mix evenly with 1.2 parts of fish weight pickling solution, the level of the pickling solution is higher than the fish body, put it in a high-temperature storage at 4°C for 24 hours, and turn it up and down every 8 hours during this period.

[0043] (3) Baking for the first time: place the fish fillets on a 20-mesh stainless steel wire mesh, and put them into a baking oven for baking. In the first stage, the baking...

Embodiment 2

[0048] (1) Cleaning and finishing: After cleaning the small miscellaneous fish by removing the head and scales, cut the fish skin at an angle of 45° every 1.5 cm, and then rinse it with clean water until it is bloodless.

[0049] (2) pickling: preparation contains 30wt% erythritol, 7wt% white granulated sugar, 0.8wt% salt, 0.4wt% monosodium glutamate, 0.8wt% liquor, 0.4wt% five-spice powder and 60.6wt% pickling liquid, will Mix the same amount of fish meat and marinade evenly, and marinate in a high-temperature storage at 4°C for 24 hours, during which time it is turned up and down every 8 hours.

[0050](3) First baking: place the fish fillets on a 20-mesh stainless steel wire mesh, and put them into a baking oven for baking. Baking is divided into two stages, and the baking temperature of the first stage is 65°C for 70 minutes. The baking temperature of the second stage is 100° C., and the baking time is 110 minutes. Check that the surface of the fish fillet is dry and sof...

Embodiment 3

[0055] (1) Cleaning and finishing: After cleaning the large miscellaneous fish by removing the head and scales, cut the fish into two along the spine, and then cut the fish fillets obliquely into thickness of about 1 cm, width of about 5 cm, and length of about 10 cm. cm fish fillets, then rinse with clean water until the water color is bloodless.

[0056] (2) pickling: preparation contains 20wt% maltitol, 10wt% white granulated sugar, 0.7wt% salt, 0.3wt% monosodium glutamate, 0.5wt% white wine, 0.3wt% five-spice powder and 68.2wt% pickling solution, fish and Mix 1.5 portions of fish weight pickling liquid evenly, the liquid level is higher than the fish body, put it in a high-temperature storage at 4°C for 24 hours, and turn it up and down every 8 hours during this period.

[0057] (3) Baking for the first time: place the fish fillets on a 20-mesh stainless steel wire mesh, and put them into a baking oven for baking. In the first stage, the baking temperature is 60°C, and th...

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Abstract

The invention relates to a pickling liquid for a fish product for leisure and a preparing method for the fish product for leisure. The pickling liquid includes (a) 20-40 wt% of sugar alcohol, (b) 5-10 wt% of sugar, (c) 0.5-1 wt% of table salt, (d) with the balance being water and the total being 100 wt%. The method includes cleaning, finishing, pickling, roasting for the first time, roasting for the second time, performing water balancing at room temperature and packaging. The pickling liquid increases the osmotic pressure of the fish product, reduces water activity of the fish product, inhibits growth of microorganisms, and has a preservative effect. In addition, a deoxidizing preservative is put into a package bag and can remove oxygen from the package bag, thus inhibiting mould growth and oxidative deterioration of fat in the fish product. The fish product prepared by the method has characteristics of medium water activity, loose fish tissues, proper sweet taste, delicious fragrant and salty taste and a long shelf life. The shelf life at room temperature can reach 180 days or above.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a pickling solution of recreational fish products and a preparation method of recreational fish products. Background technique [0002] Snack food is the food that people eat when they are free and resting. The main categories of snack foods are: all kinds of dried fruits, puffed foods, candies, meat foods, fish fillets, various nuts, etc. With the development of the economy and the improvement of consumption levels, consumers' demand for the quantity and quality of leisure food is constantly increasing. Leisure fish products are a kind of leisure food that has been gradually developed in recent years. Its main raw material is a by-product of aquaculture—small miscellaneous fish, which is processed into leisure food after descaling, viscera removal, and shaping. As a fashionable and healthy food, recreational fish products have great development prospects. F...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/325
Inventor 潘镜谢志镭沈菊泉严维凌任莉萍罗安勇
Owner SHANGHAI FOOD RES INST
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