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Production method of an instantly edible recreational fish snack

A production method and technology of fish fillets, which are applied in the direction of food science, etc., can solve the problems of rough taste and poor flavor of ready-to-eat fish fillets, and achieve the effects of mellow flavor, preventing surface hardening, and increasing water content

Active Publication Date: 2017-03-15
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is: to provide a production method of instant leisure fish, which solves the problems of poor flavor and rough taste of instant fish fillets in the prior art

Method used

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  • Production method of an instantly edible recreational fish snack
  • Production method of an instantly edible recreational fish snack
  • Production method of an instantly edible recreational fish snack

Examples

Experimental program
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Effect test

Embodiment 1

[0031] The production technology of embodiment 1. instant leisure catfish:

[0032] 1. Raw material pretreatment Remove the heads, scales, and viscera of fresh or chilled catfish, rinse them with clean water, and drain the water. Adopt the chlorine dioxide of 20ppm to carry out spray disinfection to fish, and spray amount is 2% of fish weight. After the meat is harvested and frozen, the fish meat is cut into thin slices of 4mm.

[0033] 2. Deodorization: Soak the pretreated fish fillets in the deodorization solution for 3 hours at a temperature of 4°C, and then rinse with running water. The composition of the compound deodorizing agent in the deodorizing liquid is as follows: ginger powder 1.5% g / L, black tea 1% g / L, perilla 2% g / L, and table salt 1% g / L.

[0034] 3. Regulation and oxidation of fish fat Put the deodorized fish fillets into the solution containing oxidant to oxidize for 1 hour, the temperature is 4°C, and the compressed air flow rate in the tank is 0.15m 3 / ...

Embodiment 2

[0043] The production technology of embodiment 2. instant leisure white fish:

[0044] 1. Raw material pretreatment Remove the scales and viscera of fresh or chilled white fish, rinse with clean water, and drain the water. Adopt 5ppm chlorine dioxide to carry out spray disinfection to fish, spray amount is 1% of fish weight. After the meat is harvested and frozen, the fish meat is cut into 3mm slices.

[0045] 2. Deodorization Put the pretreated fish fillets into the deodorization liquid and soak for 1 hour at a temperature of 4°C, then rinse with flowing water. The composition of the compound deodorizing agent in the deodorizing liquid is as follows: ginger powder 1.5% g / L, black tea 1% g / L, perilla 2% g / L, and table salt 1% g / L.

[0046] 3. Adjustment and oxidation of fish fat Put the deodorized fish fillets into the solution containing oxidant to oxidize for 2 hours, the temperature is 10°C, and the compressed air flow rate in the tank is 0.05m 3 / h. The oxidation react...

Embodiment 3

[0054] Embodiment 3. the production technology of instant leisure silver carp:

[0055] 1. Raw material pretreatment Remove the heads, scales, and viscera of fresh or chilled silver carp, rinse them with clean water, and drain the water. Adopt the chlorine dioxide of 20ppm to carry out spray disinfection to fish, and spray amount is 1% of fish weight. After the meat is harvested and frozen, the fish meat is cut into 6mm slices.

[0056] 2. Deodorization Put the pretreated fish fillets into the deodorization liquid and soak for 1 hour at a water temperature of 10°C, then rinse with running water. The composition of the compound deodorizing agent in the deodorizing liquid is as follows: ginger powder 1.5% g / L, black tea 1% g / L, perilla 2% g / L, salt 1% g / L, and the weight of the deodorizing liquid is 4% of the weight of the fish. times.

[0057] 3. Regulation and oxidation of fish fat Put the deodorized fish fillets into a solution containing an oxidizing agent to oxidize for ...

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Abstract

The invention discloses a production method of an instantly edible recreational fish snack. The method applies the modern process engineering and biological technology in the deep processing of aquatic product. The present invention belongs to the field of aquatic product deep processing. The method comprises the following steps: (1) processing materials, (2) deodorizing, (3) regulating and controlling the oxidation of fish fat, (4) tenderizing and keeping moisture, fish meat processed by pulse voltage, (5) pickling, (6) cooking, (7) staged drying, (8) ultrahigh pressure sterilization and packing. The fish snack has the advantages of being tender and smooth in mouthfeel, and being stable in quality.

Description

technical field [0001] The invention relates to a production method of ready-to-eat recreational fish, which applies modern processing engineering and biotechnology to the deep processing of aquatic products, and belongs to the technical field of deep processing of aquatic products. Background technique [0002] China is the country with the largest output of aquatic products in the world, of which fish resources account for 59% of the total amount of aquatic products. In 2014, my country's total fish output reached 40.5 million tons, and it is the only country in the world where the amount of breeding exceeds the amount of fishing. However, for a long time, my country's fish processing industry has been very weak, which has restricted the development of fish farming industry. Because the meat of fish products is tender, rich in nutrients and high in water content, the tissue enzymes in the fish body are active and easy to be corrupted. Due to the limitation of storage and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00
Inventor 李莹赵江涛周剑忠边文冀陈校辉王荣刘小莉王英夏秀东黄自苏
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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