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Making method of smoked flavored fish

A smoked flavor fish and smoked flavor technology, applied in the field of food processing, can solve the problems of low smoke mass transfer efficiency, long smoking time, etc., and achieve the effects of reducing harmful substances, low cost, and low energy consumption

Inactive Publication Date: 2020-09-22
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is difficult for the smoked liquid to form an efficient smoke at low temperature, the mass transfer efficiency of the smoke is low, and a longer smoking time is required

Method used

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  • Making method of smoked flavored fish
  • Making method of smoked flavored fish
  • Making method of smoked flavored fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Example 1: A kind of instant mackerel with bamboo leaf fragrance and smoked flavor

[0052] A method for preparing instant mackerel with bamboo leaf fragrance and smoked flavor, comprising the steps of:

[0053] S1. Pre-treatment of mackerel: wash fresh mackerel, slaughter and remove viscera, head and tail, skin and bone, and finally cut into fish fillets with dimensions of length 6×width 3×thickness 0.3cm;

[0054] S2. Pickling: Mix the smoked liquid and the antioxidant bamboo leaf extract in a weight ratio of 19:1 to form a pickling liquid, then immerse the fish fillets described in step S1 in the pickling liquid, and place them in a refrigerator at 4°C Pickle 30min; Wherein, the volume-to-weight ratio of described pickling liquid and fish fillet is 2:1L / kg;

[0055] S3. Low-temperature smoking: take the marinated Spanish mackerel fillets described in step S2, spread them out and place them in a hollow grid tray, and then place them in an oven with air-baking functio...

Embodiment 2

[0059] Embodiment 2: A kind of flavor-enhanced smoked mackerel product

[0060] A method for making flavor-enhanced smoked mackerel, comprising the steps of:

[0061] S1. Pre-treatment of mackerel: wash fresh mackerel, slaughter and remove viscera, head and tail, skin and bone, and finally cut into fish fillets with a size of 10 x width 5 x thickness 0.5 cm;

[0062] S2. Pickling: the smoked liquid and the antioxidant are mixed according to the weight ratio of 97:3 to form a pickling liquid, then the fish fillets described in step S1 are immersed in the pickling liquid, and placed in a refrigerator at 10°C for 60 min; Wherein, the antioxidant is formed by mixing tea polyphenols and curcumin in a weight ratio of 1:4, and the volume-to-weight ratio of the pickling solution and fish fillets is 5:1L / kg;

[0063] S3. Low-temperature smoking: take the marinated Spanish mackerel fillets described in step S2, spread them out and place them in a hollowed-out grid tray, and then place ...

Embodiment 3

[0067] Embodiment 3: A kind of fragrance type smoked mackerel product

[0068] A method for preparing fragrant-flavored smoked mackerel, comprising the steps of:

[0069] S1. Pre-treatment of mackerel: wash fresh mackerel, slaughter and remove viscera, head and tail, skin and bone, and finally cut into fish fillets with a size of 10 x width 5 x thickness 0.5 cm;

[0070] S2. Pickling: the smoked liquid and the antioxidant are mixed according to the weight ratio of 19:1 to form a pickling liquid, then the fish fillets described in step S1 are immersed in the pickling liquid, and placed in a refrigerator at 4°C to marinate for 30 minutes; Wherein, the antioxidant is mixed with bamboo leaf extract, tea polyphenols and curcumin according to the weight ratio of 9:9:2, and the volume-to-weight ratio of the pickled liquid and fish fillets is 3:1L / kg;

[0071] S3. Low-temperature smoking: take the marinated Spanish mackerel fillets described in step S2, spread them out and place them...

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Abstract

The invention provides a making method of smoked flavored fish. The making method comprises the following steps of taking fishes as a raw material, taking the flesh of the fishes and cutting the fleshof the fishes into slices, performing pickling with a smoking solution, performing low-temperature smoking, performing vacuum packaging, and performing curing and sterilization to obtain smoked flavored Spanish mackerel products. The national standard GB1886.127-2016 is used as a reference to screen the high-quality smoking solution, the natural smoking solution is adopted for liquid smoking, antioxidants such as bamboo leaf extract, curcumin, tea polyphenol and rosemary are added into the liquid smoking process, and the functions of removing fishy smell and keeping freshness are achieved. The liquid smoking process adopted by the invention can effectively avoid the generation of carcinogenic substances such as polycyclic aromatic hydrocarbon and heterocyclic amine in traditional smoked aquatic products. The smoked Spanish mackerel product obtained by the method effectively retains the flavor and taste of the traditional smoked Spanish mackerel, and the similarity is up to 90% or above. Besides, the method disclosed by the invention is simple in process and convenient to prepare, the damage to nutritional ingredients of the Spanish mackerel is small, the nutritional value of the Spanish mackerel is effectively reserved, the taste is delicious, the meat quality is fine and smooth and extremely traditional characteristics and high nutrition are achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making a nutritious, healthy, safe and easy-to-make smoked flavor fish product. Background technique [0002] China has a long history of food culture and food processing technology, and different traditional foods are unique and popular among consumers. With the continuous development of modern food processing technology, how to use the existing technical level to transform Chinese traditional food processing into modern industrial production, forming safe, healthy, nutritious and high-fidelity traditional food is the research topic of modern food processing in my country. important direction. Smoked products, especially smoked fish, are highly praised by consumers for their unique smoked flavor and taste, as well as the unique deliciousness of aquatic products. [0003] The harmful substances produced in the production process of traditional smoked fish ("...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23B4/048A23L5/20
CPCA23L17/00A23B4/048A23L5/27A23V2002/00
Inventor 秦磊黄旭辉高婧譞傅宝尚祁立波董秀萍
Owner DALIAN POLYTECHNIC UNIVERSITY
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