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Silver carp dried meat slice processing technology

A processing technology, the technology of silver carp meat, applied in the field of silver carp jerky processing technology, can solve the problems of rare leisure fish products, low processing ratio, insufficient freshwater products, etc., achieve the prediction of deodorization effect, high accuracy, and optimize the processing technology Effect

Inactive Publication Date: 2021-03-12
GUANGDONG POLYTECHNIC OF ENVIRONMENTAL PROTECTION ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The silver carp jerky processing technology proposed by the present invention solves the problem that the current processing rate of aquatic products is relatively low, freshwater products are insufficient, and freshwater fish processing leisure fish products in the market is relatively rare.

Method used

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  • Silver carp dried meat slice processing technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Optimization of the basic formula of curry-flavored dried fish:

[0060] Using crushed surimi as the main raw material, and under the same conditions as other treatments, the effects of salt, sugar, curry powder, and soy sauce on the sensory quality of dried fish were analyzed.

[0061] (1) The effect of salt addition on the sensory quality of dried fish:

[0062] When adding 30g of sugar, 18g of soy sauce, and 14g of curry powder to 1kg of surimi, the amount of salt added was 20g, 25g, 30g, 35g, and 40g, respectively, and the sensory evaluation was carried out for the dried fish under different amounts of salt;

[0063] Depend on figure 1 As shown, when the salt addition is in the range of 20-30g / kg, with the increase of salt addition, the sensory score of dried fish increases; when the salt addition is 30g / kg, the sensory score of dried fish increases significantly (P<0.5); when the salt addition was higher than 30g / kg, with the increase of salt addition, the sensor...

Embodiment 2

[0082] Research on deodorization process of fish meat:

[0083] (1) Single factor experiment of fish deodorization treatment:

[0084] ① Effect of soaking material-liquid ratio on deodorization of fish meat:

[0085] The fish is soaked in salt water for 30 minutes, and the salt concentration of the soaking liquid is 6%. When soaking, the ratio of material to liquid was set to 1:1, 1:2, 1:3, and then after rinsing, crushing, spreading, baking, and cooking, the deodorization effects of fish under different ratios of material to liquid are shown in Table 4 , sensory evaluation is carried out on the fish meat under different material-to-liquid ratios, and a better level of deodorization is selected;

[0086] Table 4 Fish meat deodorization effect under different material-to-liquid ratios

[0087]

[0088]It can be seen from Table 4 that when the ratio of material to liquid for soaking fish meat is 1:1, the taste of dried fish meat is the worst, the taste is bad and the fishy...

Embodiment 3

[0112] Research on vacuum frying and drying process of dried fish meat:

[0113] (1) Effect of frying temperature on product quality:

[0114] Set the vacuum degree to 0.09MPa, fry for 50s, and fry at temperatures of 85°C, 95°C, 105°C, 115°C, and 125°C, record the sensory evaluation of the product, and study the effect of frying temperature on the quality of dried fish;

[0115] Depend on Figure 5 It can be seen that when the frying time is 50s, the vacuum degree is 0.09MPa, and the frying temperature is 105°C, the sensory score of dried fish meat is the highest, which is 86 points. When the frying temperature is lower than 105℃, the quality of dried fish meat increases with the increase of temperature; when the frying temperature is higher than 105℃, the quality of dried fish meat decreases with the increase of temperature. This may be due to the low temperature and slow evaporation of dried fish meat, resulting in high moisture content and reduced quality of the product; ...

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Abstract

The invention discloses a silver carp dried meat slice processing technology which comprises the following steps: S1, selecting fresh, large and fat silver carps, and scaling and cleaning the silver carps; S2, opening the fish to take internal organs, removing fins, and cleaning the fish with clear water; S3, putting the treated fish fillets into a 6%-10% edible salt solution to be soaked for 30-40 minutes; S5, performing blending: performing empty blending, performing salt blending, and performing seasoning blending; S6, putting the prepared surimi on a baking tray; S7, cutting the baked sliced fish into small pieces, putting the small pieces into a vacuum frying machine, and fishing out the sliced fish when the sliced fish is golden yellow; and S8, seasoning juice formulation: baking atthe temperature of 100 DEG C to be crisp, and then sealing and packaging. According to the invention, a new curry-flavor fish meat formula is developed, the fish meat deodorization condition is improved, the established second-order polynomial model is high in accuracy, and the deodorization effect can be effectively predicted; the processing technology is optimized, a vacuum frying mode is adopted, a fish product with a new flavor is researched and developed, a new way is provided for deep processing of freshwater fish, and the most suitable storage condition of the fish product is obtained.

Description

technical field [0001] The invention relates to the technical field of fish meat processing, in particular to a silver carp meat processing technology. Background technique [0002] Dried fish is a flaky dried fish product, which has the characteristics of unique flavor, convenience and beauty, and long storage period, and is deeply loved by consumers. my country is rich in fresh water resources, but the current processing rate of aquatic products in my country is less than 33%, of which freshwater products are less than 12%. Recreational fish products processed from freshwater fish in the market are relatively rare. Silver carp is widely cultivated in my country due to its rapid growth, low breeding cost, high economic benefits, good meat quality and high nutritional value. Processing silver carp into jerky is of great significance for improving the economic value of silver carp and developing freshwater fishery. Therefore, in order to solve such problems, we have propose...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L5/20A23L5/10A23L29/212A23L27/00A23B4/20
CPCA23L17/10A23L5/276A23L5/11A23L29/212A23L27/00A23B4/20A23V2002/00
Inventor 叶小文钟晓霞高向阳
Owner GUANGDONG POLYTECHNIC OF ENVIRONMENTAL PROTECTION ENG
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