Processing method of instant in-sour-soup fish capable of being stored at room temperature

A processing method and technology of fish in sour soup, which is applied in the field of processing instant fish in sour soup, can solve the problems of destroying product texture quality, affecting product flavor and taste, and eating quality, and achieve the effect of long shelf life

Pending Publication Date: 2019-10-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the canned fish products stored at room temperature on the market adopt high-temperature and high-pressure sterilization processes to meet co...

Method used

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  • Processing method of instant in-sour-soup fish capable of being stored at room temperature
  • Processing method of instant in-sour-soup fish capable of being stored at room temperature
  • Processing method of instant in-sour-soup fish capable of being stored at room temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Raw material pretreatment: fresh fish (grass carp) is slaughtered, scaled, headed, tailed, eviscerated, or frozen fish is thawed, cut open from the back, washed with water, and drained;

[0038] (2) Slicing: the pretreated fish meat is cut into fish fillets with a thickness of 0.7 to 0.8 cm with a slicer;

[0039] (3) Enzyme cross-linking treatment: add 0.8% transglutaminase to the fish fillets after draining, mix well and treat at 0-4°C for 1 hour; transglutaminase first Dissolve with a small amount of water and add to the fish fillets;

[0040] (4) Sour soup preparation: Mix the sour soup and water at a ratio of 1:7 (by mass), then add citric acid to adjust the pH of the sour soup to 2;

[0041] (5) Filling: put the processed fish fillets into a tank or a plate, and then pour the sour soup heated to above 85°C into the packaging container while it is hot according to the ratio of fish fillets to sour soup mass ratio of 0.6-0.8:1;

[0042] (6) Exhaust seal: adopt...

Embodiment 2

[0045] (1) Raw material pretreatment: fresh fish (grass carp) is slaughtered, scaled, headed, tailed, eviscerated, or frozen fish is thawed, cut open from the back, washed with water, and drained;

[0046] (2) Slicing: the pretreated fish meat is cut into fish fillets with a thickness of 0.1 to 0.2 cm with a slicer;

[0047] (3) Enzyme cross-linking treatment: add 0.8% transglutaminase to the fish fillets after draining, mix well and treat at 0-4°C for 1 hour; transglutaminase first Dissolve with a small amount of water and add to the fish fillets;

[0048] (4) Sour soup preparation: Mix the sour soup and water at a ratio of 1:7 (by mass), then add citric acid to adjust the pH of the sour soup to 2;

[0049] (5) Filling: put the processed fish fillets into a tank or a plate, and then pour the sour soup heated to above 85°C into the packaging container while it is hot according to the ratio of fish fillets to sour soup mass ratio of 0.6-0.8:1;

[0050](6) Exhaust seal: adopt ...

Embodiment 3

[0054] Referring to the steps of Example 2 (1) to (3), the difference is that adding citric acid to adjust the pH value of the sour soup to 2.5, and then referring to the steps of Example 2 (5) to (7), to obtain instant noodles that can be stored at room temperature Fish products in sour soup.

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Abstract

The invention discloses a processing method of an instant in-sour-soup fish capable of being stored at the room temperature. The processing method comprises the steps that a fish raw material is pretreated and then sliced; glutamine transaminase is added for enzyme crosslinking treatment; after sour soup is prepared, filling is carried out, and air exhaust sealing is carried out; pasteurization iscarried out at 90-98 DEG C for 25-50 minutes, then rapid cooling is carried out to 40 DEG C or below, and the instant in-sour-soup fish capable of being stored at the room temperature can be obtained. The thicknesses of fish meat (slices) and the initial acidity of flavoured sour soup are controlled, and the glutamine transaminase is utilized to treat the fish meat to enhance the crosslinked action among protein molecules, a sour soup hot filling mode for increasing the initial temperature and an ordinary pressure and moderate heat treatment process lower than 100 DEG C for solving the problem of meat looseness after fish meat sterilization are jointly adopted, and the longer shelf life (6 months or above) at the room temperature is achieved.

Description

technical field [0001] The invention belongs to the technical field of instant sour soup fish, and in particular relates to a processing method of instant sour soup fish which can be stored at normal temperature. Background technique [0002] Fish in sour soup is a typical representative of sour soup-flavored dishes and is very popular among consumers. But existing fish in sour soup is still based on family and hotel dine-in food, lacks convenient products and industrial production technology for storage, and can not meet the modern food industrialization development and people's increasing consumption demand for nutritious convenience food. Sour soup fish, as a representative of sour soup delicacies, has been developed into a convenient canned product stored at room temperature and has a broad consumer market. At present, most of the canned fish products stored at room temperature on the market adopt high-temperature and high-pressure sterilization processes to meet commer...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L17/00B67C3/26B67C3/22B65B25/06
CPCA23L17/10A23L17/65B67C3/26B67C3/22B65B25/061A23V2002/00A23V2250/032
Inventor 许艳顺郝惠阳华倩夏文水姜启兴余达威
Owner JIANGNAN UNIV
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