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SVC-prefabricated sturgeon product processing method based on sous vide cooking technology

A processing method and technology of meat products, which is applied in the field of food processing, can solve the problems of uneven salt content and long processing time of products, and achieve the effects of good water retention, stable quality and extended storage period

Pending Publication Date: 2019-12-24
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional pickling processing method has problems such as long processing time and uneven salt content in the product

Method used

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  • SVC-prefabricated sturgeon product processing method based on sous vide cooking technology
  • SVC-prefabricated sturgeon product processing method based on sous vide cooking technology
  • SVC-prefabricated sturgeon product processing method based on sous vide cooking technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] 1) Thaw raw meat

[0061] Put the frozen sturgeon meat in a PE bag, heat-seal it under normal pressure, and then thaw it in a shower at a temperature of 20°C and a flow rate of 10m / min. The thawing time is 30 minutes. After thawing is complete, slices can be removed for shaping.

[0062] 2) Shaping and rinsing

[0063] Peel the thawed sturgeon meat and slice it. Each fillet is 5cm in length, 5cm in width and 2cm in thickness. Rinse the fish twice with 3 times the weight of rinsing solution, and the rinsing time is 8min each time. is 10°C. The formula of the rinsing liquid is: 0.2 g / 100 mL of sodium bicarbonate, 0.2 g / 100 mL of calcium chloride, 0.2 g / 100 mL of sodium citrate, and 1 g / 100 mL of carboxymethyl chitosan.

[0064] 3) Pulsating vacuum pickling

[0065] Add compound pickling liquid into the vacuum pot, and soak the fish fillets after shaping and rinsing according to the ratio of compound pickling liquid to fish meat of 1:3, set the temperature at 4°C, vacu...

Embodiment 2

[0081] 1) Thaw raw meat

[0082] Put the frozen sturgeon meat in a PE bag, heat-seal it under normal pressure, and then thaw it in a shower at a temperature of 25°C and a flow rate of 20m / min. The thawing time is 20 minutes. After thawing is complete, slices can be removed for shaping.

[0083] 2) Shaping and rinsing

[0084] Peel and slice the thawed sturgeon meat. Each fillet is 3cm in length, 3cm in width and 3cm in thickness. Rinse the fish twice with 4 times the weight of rinsing solution, each time for 5min, at a temperature of 4°C . The formula of the rinsing liquid is: sodium bicarbonate 0.4g / 100mL, calcium chloride 0.1g / 100mL, sodium citrate 0.1g / 100mL, carboxymethyl chitosan 2g / 100mL.

[0085] 3) Pulsating vacuum pickling

[0086] Add compound pickling liquid into the vacuum pot, and soak the fish fillets after shaping and rinsing according to the ratio of compound pickling liquid and fish meat to 1:4, set the temperature at 6°C, vacuum at -0.04MPa, and pulse Th...

Embodiment 3

[0102] 1) Thaw raw meat

[0103] Put the frozen sturgeon meat in a PE bag, heat-seal it under normal pressure, and then thaw it in a shower at a temperature of 22°C and a flow rate of 15m / min. The thawing time is 25 minutes. After thawing is complete, slices can be removed for shaping.

[0104] 2) Shaping and rinsing

[0105] Peel the thawed sturgeon meat, slice it, each fillet is 4cm in length, 4cm in width, and 2.5cm in thickness, rinse the fish twice with 3.5 times the weight of rinsing solution, each time for 7min, and the temperature is 6 ℃. The formula of the rinsing liquid is: sodium bicarbonate 0.3g / 100mL, calcium chloride 0.15g / 100mL, sodium citrate 0.15g / 100mL, carboxymethyl chitosan 1.5g / 100mL.

[0106] 3) Pulsating vacuum pickling

[0107] Add the compound pickling liquid into the vacuum pot, and soak the shaped fish fillets according to the ratio of the compound pickling liquid to the fish meat at a ratio of 1:3.5, set the temperature at 5°C, the vacuum degree...

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Abstract

The invention discloses an SVC-prefabricated sturgeon product processing method based on a sous vide cooking technology. According to the method, sturgeon is adopted as a main raw material, and flowing water freezing, shaping rinsing, pulse vacuum pickling, vacuum packaging, sous vide cooking, fast precooling and other novel food processing technologies are adopted so as to process the ready-to-eat sturgeon product. Through the method, the brightness and whiteness of the fish flesh can be improved effectively, the flexibility of the fish flesh is increased, the pickling efficiency is improvedsignificantly, and meanwhile a good fish tissue state is maintained; through coordinated adjustment of the vacuum degree, temperature and heat treatment time in the SVC technology, protein oxidation during heating is reduced, and the shelf life of the sturgeon product is prolonged; and the evaporation rate of water on the surface of the fish flesh which is obtained after SVC treatment is performedis reduced effectively through fast precooling. The sturgeon product which is produced by using the method has the advantages of convenient cooking, a long storage period of time, good retention of taste and nutrition and the like, and the method can be applied to product development of sturgeon.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of SVC prefabricated sturgeon meat products based on vacuum low heat technology. Background technique [0002] Sturgeon is a large economic fish with high edible value, rich in protein and essential amino acids for human body. At present, the output of Russian sturgeon meat in my country has accounted for 10% of the entire sturgeon aquaculture industry, but there are very few deep-processed products of sturgeon meat , the development and utilization of sturgeon meat has a good market prospect. [0003] Rinsing is an important process in the processing of sturgeon meat products. Traditional salt water rinsing will lead to the loss of protein in the fish meat, resulting in nutrient loss. The use of compound rinsing liquid can improve the brightness and whiteness of fish meat; calcium chloride and carboxymethyl Chitosan has a good antibacteria...

Claims

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Application Information

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IPC IPC(8): A23L17/00
CPCA23L17/00
Inventor 陈跃文蔡文强韦剑玲沈诗珂焦瑞张翔宇董秀萍祁立波
Owner ZHEJIANG GONGSHANG UNIVERSITY
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