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Processing technology of antioxidant sturgeon composite dried meat floss

A processing technology and a technology for oxidizing sturgeon, which is applied in the field of processing technology of antioxidant sturgeon compound meat floss, can solve the problems of increasing protein carbonyl content, affecting product taste and quality, and reducing sulfhydryl content, so as to prevent protein oxidation, have good taste, scent-increasing effect

Active Publication Date: 2017-08-04
FISHERIES RES INST ANHUI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high protein content of freshwater fish, its processed products are prone to oxidation during storage. The protein carbonyl content in fish meat increases, the sulfhydryl content decreases, and the meat quality deteriorates, which affects the taste and quality of products, especially ready-to-eat products.
[0005] Fish floss products have been popular in the market for a long time because of their crispy taste, convenient eating, and suitable for all ages. They have become a traditional food for deep processing of aquatic products. Currently, raw fish floss products on the market include salmon, cod, hairtail, and mackerel. , yellow croaker, etc. Most of them are seawater fish with high cost, so they are mostly developed as high-end products (infants and young children), with high price, poor adaptability, and small audience

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Antioxidant sturgeon compound meat floss processing technology, the steps are as follows:

[0038] Step 1. Slaughter and cut into pieces: thaw fresh sturgeon or frozen sturgeon and grass carp at 2-10°C, slaughter and clean them, remove the head and tail, and use a brush to remove the mucus on the surface of the fish skin. After cleaning, cut and cut into 5-5- 10cm×5-10cm×1-3cm fish pieces (without peeling), take 1000g for later use, wherein the sturgeon pieces account for 25% of the total weight of the fish pieces;

[0039] Step 2, degreasing and deodorizing: Weigh 40g of cornstarch, 18g of sodium bicarbonate, and 10g of vinegar and add them to the fish pieces processed in step 1 for mixing, add 400g of water, mix well and stir for 5 minutes, then soak for 30 minutes;

[0040] Step 3, anti-oxidation treatment: wash the fish pieces treated in step 2 with water repeatedly, remove the degreased material on the surface until the flesh of the fish turns white, marinate in th...

Embodiment 2

[0049] Antioxidant sturgeon compound meat floss processing technology, the steps are as follows:

[0050] Step 1. Slaughter and cut into pieces: thaw fresh or frozen sturgeon and carp at 2-10°C, slaughter and clean them, remove the head and tail, and cut them into 5-10cm×5-10cm×1-3cm thick ones after cleaning. Fish block (without peeling), take 1000g for later use, wherein the sturgeon block accounts for 20% of the total fish block weight;

[0051] Step 2, degreasing and deodorizing: Weigh 60g of starch, 20g of sodium bicarbonate, and 20g of vinegar and add them to the fish pieces processed in step 1 for mixing, add 500g of water, mix well and stir for 5 minutes, then soak for 30 minutes;

[0052] Step 3, anti-oxidation treatment: wash the fish pieces treated in step 2 with water repeatedly, remove the degreased material on the surface until the flesh of the fish turns white, marinate in the anti-oxidation solution for 4 hours, remove and drain;

[0053] Antioxidant solution ...

Embodiment 3

[0061] Antioxidant sturgeon compound meat floss processing technology, the steps are as follows:

[0062] Step 1. Slaughter and cut into pieces: thaw fresh sturgeon or frozen sturgeon and grass carp at 2-10°C, slaughter and clean them, remove the head and tail, and use a brush to remove the mucus on the surface of the fish skin. After cleaning, cut and cut into 5-5- 10cm×5-10cm×1-3cm fish pieces (without peeling), take 1000g for later use, wherein the sturgeon pieces account for 30% of the total weight of the fish pieces;

[0063] Step 2, degreasing and deodorizing: Weigh 30g of starch, 10g of sodium bicarbonate, and 10g of vinegar and add them to the fish pieces processed in step 1 for mixing, add 350g of water, mix well and stir for 5 minutes, then soak for 30 minutes;

[0064] Step 3, anti-oxidation treatment: wash the fish pieces treated in step 2 with water repeatedly, remove the degreased material on the surface until the flesh of the fish turns white, marinate in the an...

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PUM

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Abstract

The invention discloses a processing technology of antioxidant sturgeon composite dried meat floss and relates to the technical field of food processing. The technology comprises the following steps of slaughtering and slicing, degreasing and deodorization, antioxidant treatment, pickling, curing, drying and twisting, frying and slackening, and seasoning and packaging. After the fish is treated by using a degreasing and deodorizing material, the porosity of dried fish floss is improved; antioxidant liquid treatment is capable of preventing fish protein from being oxidized and reducing the fishy smell of the dried fish floss, so that the prepared dried fish floss is good in taste, high in protein, low in fat and high in nutrient value. The technology is also suitable for processing single-variety dried fish floss of freshwater fish and suitable for home preparation and industrial large-scale production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a process for processing antioxidant sturgeon composite floss. Background technique [0002] Sturgeon is a cold-water fish, which belongs to one of the large freshwater economic fish species in my country. The adult fish body is 2-3m, and the average weight can reach 200-400kg. Large-scale sturgeon farming began in 1996. By 2014, the national breeding output reached 75,900 tons, accounting for 80% of the world's total sturgeon farming. The resources are very rich. Sturgeon itself is rich in nutrition, delicious meat, no fishbone (cartilage), especially suitable for the elderly and children. Among them, the content of crude protein is nearly 20%, the content of 18 kinds of amino acids is nearly 19%, of which the essential amino acids account for about 40%, and the total fat The content is about 4.6%; the mineral content is rich, and the content of selenium is about 0.20mg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L5/20
CPCA23V2002/00A23V2200/02
Inventor 周蓓蓓鲍俊杰陈小雷胡王
Owner FISHERIES RES INST ANHUI ACAD OF AGRI SCI
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