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Processing method for vacuum low-temperature preconditioned sturgeon flesh products

A technology of vacuum low temperature and processing method, which is applied to the preservation of meat/fish, the function of food ingredients, and the preservation of food ingredients as antimicrobial, etc. Long time and other problems, to achieve the effect of good quality maintenance, improve sensory quality, and less weight loss after pickling

Pending Publication Date: 2019-01-25
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional frozen fish thawing method takes a long time to process, the product is easily contaminated, and the juice is seriously lost. The traditional high-heat processing technology will destroy the structure, flavor and nutritional characteristics of the fish.

Method used

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  • Processing method for vacuum low-temperature preconditioned sturgeon flesh products
  • Processing method for vacuum low-temperature preconditioned sturgeon flesh products
  • Processing method for vacuum low-temperature preconditioned sturgeon flesh products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1) Thaw raw meat

[0029] Put the frozen sturgeon meat in a thawing solution containing 2% sodium citrate and 0.01% kojic acid, and thaw it with a microwave with a frequency of 910MHz. The method of using the thawing liquid is to place the frozen sturgeon meat in three thawing pools filled with thawing liquid 2 to 2.5 times the weight of the sturgeon meat in turn for thawing. The processing time in the three thawing pools is 2h, 1h, and 0.5h respectively. .

[0030] 2) Plastic surgery

[0031] Slice the thawed sturgeon meat, specifically, cut the fish skin along the back spine of the sturgeon, and cut the back white meat into fillets along the texture, each fillet is 3cm in length, 3cm in width and 2cm in thickness .

[0032] 3) Vacuum secondary pickling

[0033] Soak the shaped fish fillets in the pickling solution, the formula of the pickling solution is 0.015% of gallic acid, 2% of salt and 1% of xylitol. Under the condition of vacuum degree of 45kPa.

[0034] ...

Embodiment 2

[0046] 1) Thaw raw meat

[0047] Put the frozen sturgeon meat in a thawing solution containing 3% sodium citrate and 0.015% kojic acid, and thaw it with a microwave with a frequency of 920MHz. The method of using the thawing liquid is to place the frozen sturgeon meat in three thawing pools filled with thawing liquid 2 to 2.5 times the weight of the sturgeon meat in turn for thawing. The processing time in the three thawing pools is 2h, 1h, and 0.5h respectively. .

[0048] 2) Plastic surgery

[0049] Slice the thawed sturgeon meat, specifically, cut the skin along the back spine of the sturgeon, and cut the back white meat into fillets along the texture, each fillet is 5cm in length, 5cm in width and 3cm in thickness .

[0050] 3) Vacuum secondary pickling

[0051] Soak the shaped fish fillets in a pickling solution, the formula of which is 0.01% gallic acid, 3% salt and 1.5% xylitol. Under the condition of 55kPa.

[0052] 4) Low temperature pre-curing

[0053]The pick...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a processing method for vacuum low-temperature preconditioned sturgeon flesh products. The processing method includecomprises the steps of compound thawing of raw materials, including Russian sturgeons and hybrid sturgeons, shaping, vacuum secondary pickling, low temperature pre-cooking, quick freezing, frozen storingage, thawing and cooking. The processing method has the advantages that special thawing liquid and the microwave technology are combined for thawing, so that the thawing efficiency is high, and the quality retaining effect is good; special pickling liquid and the vacuum secondary pickling technology are combined, so that the pickling speed is high, the processing loss is small, and themicrobial growth is effectively inhibited; through low temperature pre-cooking, the nutritional quality is maintained, and the flesh is evenly juicy; the sturgeon flesh products produced according tothe method have the advantages of tender and smooth taste, convenience in eating, rich nutrition, long shelf life and the like, thereby having a good market prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of vacuum low-temperature preconditioning sturgeon meat products. Background technique [0002] In recent years, my country's sturgeon industry has developed very rapidly, and the sturgeon breeding volume has reached 80% of the world's total. Sturgeon roe accounts for about 13% of a sturgeon's body weight, while fish meat accounts for about 70% of its body weight. At present, the processing and products of sturgeon are mainly caviar, and there are only a few related products of fish with a large proportion, such as quick-frozen products and smoked fish fillets. Sturgeon meat has high protein content and is rich in essential amino acids, especially acid lysine and sulfur-containing amino acids. Therefore, the development and utilization of sturgeon meat is an urgent problem to be solved in the sturgeon industry. [0003] The traditional th...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23B4/07A23L5/41A23L5/10A23B4/023
CPCA23B4/0235A23B4/07A23V2002/00A23L5/13A23L5/17A23L5/41A23L17/10A23V2200/02A23V2200/048A23V2200/10A23V2250/6422
Inventor 陈跃文蔡文强石玉刚白帆汪金林刘飞建杨炉叶星甜沈诗柯周大勇董秀萍
Owner ZHEJIANG GONGSHANG UNIVERSITY
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