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Preparation method of salted fishes

A technology for salted fish and fish body, which is applied in the preservation of meat/fish, preservation of food ingredients as anti-microbials, food processing, etc. It can solve the problems of questioning the safety of antioxidants, increase the preservation time, and control the oxidation of fish fat. , the effect of color and aroma enhancement

Inactive Publication Date: 2016-12-07
廖亚妹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This new technology helps control how much oil or grease from seafood becomes too sticky when kept outdoors for longer periods than usual without affect its taste quality negatively impacts their overall value. By doing this with matured peels that contain no harmful chemical compounds like benzene sulfate (BSO), these technical benefits improve smelliness while maintaining good shelf life over long storage times.

Problems solved by technology

The technical problem addressed by this patented method relates to preventing or reducing damage caused from overexposure to free radical reactive oxygen species (ROS) that can lead to browning when processed with salty seafood due to high levels of unsaturated lipids contained therein. Chemically synthetic anti-oxygen agents were developed but they had potential health concerns related them too much added.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1 Adopt following steps to prepare salted fish of the present invention:

[0015] (1) Preparation of mint leaf extract: take fresh mint leaves, wash them, air-dry them naturally, place them in an ethanol solution at 75°C for ultrasonic oscillation for 15 minutes, and then place them in hot water at 110°C with an amount 4 times the mass of mint leaves Leach 3 times to obtain mint leaf extract;

[0016] (2) Remove the viscera and gills of fresh silver carp, wash the abdominal cavity with clean water, remove the black film and blood, rinse with tap water, and obtain the fish body; put the fish body on a shelf to dry at 5°C for 1 hour, and then Soak the dried fish body in mint leaf extract with 5 times the weight of the fish body for 4 hours;

[0017] (3) Take out the soaked fish body and marinate it with edible salt for 3 days;

[0018] (4) Transfer the marinated fish body to a ventilated place and dry the fish with a dryer for 5 hours;

[0019] (5) The air-d...

Embodiment 2

[0020] Embodiment 2 Adopt following steps to prepare salted fish of the present invention:

[0021] (1) Preparation of mint leaf extract: take fresh mint leaves, wash them, air-dry them naturally, place them in ethanol solution at 75°C for ultrasonic oscillation treatment for 10 minutes, and then place them in hot water at 90°C with an amount 3 times the mass of mint leaves Leach 3 times to obtain mint leaf extract;

[0022] (2) Remove the viscera and gills of the fresh yellow croaker, wash the abdominal cavity with clean water, remove the black film and blood, rinse it with tap water, and get the fish body; put the fish body on a shelf to dry at 5°C for 1 hour, then Soak the dried fish body in mint leaf extract with 8 times the weight of the fish body for 6 hours;

[0023] (3) Take out the soaked fish body and marinate it with edible salt for 3 days;

[0024] (4) Transfer the marinated fish body to a ventilated place and dry the fish with a dryer for 6 hours;

[0025] (5) ...

Embodiment 3

[0026] Embodiment 3 adopts following steps to prepare salted fish of the present invention:

[0027] (1) Preparation of mint leaf extract: take fresh mint leaves, wash them, air-dry them naturally, place them in ethanol solution at 75°C for ultrasonic vibration treatment for 25 minutes, and then place them in hot water at 100°C with an amount twice the mass of mint leaves Leach 2 times to obtain mint leaf extract;

[0028] (2) Remove the viscera and gills of fresh saury, wash the abdominal cavity with clean water, remove the black film and blood, rinse with tap water, and obtain the fish body; put the fish body on a shelf to dry at 5°C for 1 hour, and then Soak the fish body after drying in the mint leaf extract of 6 times the weight of the fish body for 5 hours;

[0029] (3) Take out the soaked fish body and marinate it with edible salt for 3 days;

[0030] (4) Transfer the marinated fish body to a ventilated place and dry the fish with a dryer for 5 hours;

[0031] (5) Th...

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PUM

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Abstract

The invention discloses a preparation method of salted fishes. The preparation method of the salted fishes comprises the following steps: Step One, removing internal organs and gills from fresh fishes, clearly washing the abdominal cavities of the fishes so as to remove the black membranes and the watery blood, airing the washed fishes, and then, soaking the aired fishes with a mint extract; Step Two, marinating the clearly washed fishes with edible salt for 2-3 days; Step Three, air-drying the marinated fishes by using a drying machine for 5-6 hours; and Step Four, airing the air-dried fishes in a sunning ground for 3-5 hours, and then, carrying out frozen storage. The preparation method of the salted fishes disclosed by the invention is simple and easy to operate; by soaking the fishes with the mint extract in advance, oxidation of the fish fat can be effectively controlled, so that the phenomenon of yellowing and oiling caused by excessive oxidation of the fish fat can be thereby improved; moreover, the color and the aroma of the fish products can also be improved, so that the prepared fish products have unique refreshing flavor. Furthermore, the preparation method also prolongs the storage lives of the fish products.

Description

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Claims

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Application Information

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Owner 廖亚妹
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