China's fishery resources are abundant, but the research and development of its deep processing cannot keep up with the development of fisheries. The processing of fish meat into convenient ready-to-eat foods has a problem of odor. Only by solving this problem can they be made into ready-to-eat instant foods. Based on the research on the smell of deodorized meat, the development of deodorized meat dehydrated instant foods is described below.
First, the dislocation experiment
l. Experimental materials: Pond cultured whitefish. Deodorizing agent: cold water (<15Â°C), 0.5% saline, 0.15% calcium chloride solution, 0.3% sodium bicarbonate, 10% 0.2% sodium chloride solution, 0.15% calcium chloride, 0.1% hydrochloric acid solution, and 5 The experimental deodorizers were identified as A, B, C, D, and E numbers, and compared with the original fish.
2, the experimental method: the same kind of white peony, to scales, gills, heads, hand cut into pieces of fish. Keep one original fish, another 5, respectively, with A-E deodorizer, deodorizer and fish net ratio of 6:1, dip float 3 hours. Then, each experimental product was pasted with the same thick paste and matured under the same conditions.
3. Results: After each product matured, it was cooled to a temperature of 28Â°C (room temperature), and 5 people were observed under full-blind conditions to indicate the taste of savory taste and phlegm. The experimental product odor taste test comparison is: the original fish products> A> D> C> B> E, and pointed out that E product is basically no smell.
Second, the analysis of the original fish meat smell is very strong, this is confirmed by life, is also expected in the results. Cold water fish meat has the effect of smelling, but it is not obvious. Salt has the effect of removing fish (B product), but after salt plus sodium bicarbonate (D product) to reduce the taste of odor, indicating that the alkali to licking power is poor, but there is a reduction in the role of salt removal. Calcium chloride has a deodorizing effect (C product), but it is not as good as salt (B product), but after adding hydrochloric acid (E product), its deterrence effect is stronger than single use, and it also exceeds Salt removal effect. It is inferred that calcium chloride decahydrochloric acid may act as a detergency agent.
Cold-water fish-floats have been reported in Japan, but this experiment did not show significant deterrence. Cold water to fish may be diluted and hydrolyzed odor substances. Cold water dilution, hydrolysis and deodorizing effect, in this experiment shows that its role is strengthened by salt, which may be caused by osmotic pressure plus salting out deodorizing substances. The descaling effect of calcium chloride may also be similar to that of salt in principle. The salting out of salts and the dilution of the osmotic pressure of the crystals weaken under alkaline conditions (eg C) and in acidic conditions (E product).
E experimental product is calcium chloride decahydrochloric acid treated product, and its deodorizing mechanism lies in that acid hydrolysis causes the deodorizing substance to precipitate out, and the salting-out of calcium chloride and the crystal osmotic pressure also help to precipitate, and whether or not there are other reasons remains to be determined. the study. In cold water, calcium chloride and hydrochloric acid remove cesium, the hydrochloric acid can partially soften the fish bones, calcium chloride can inhibit the swelling of fish meat, and the remaining calcium can make the fish meat gel. It is a fish gel accelerant. . In this way, using E as a deodorizing agent can not only eliminate detritus, but also increase the processing quality and food quality of fish meat, and it seems that there is considerable significance in the convenience of ready-to-eat food processing.
Third, several kinds of ready-to-eat fish to fish food Introduction Hubei traditional fish paste (in addition to meat, commonly known as meat paste), in terms of eating quality as much as Japanese salted fish cake, but must be warmed to eat, not convenience food. Other fish products also have little or no ready-to-eat characteristics. The E sample has a deterrent effect. The calcium also causes the fish to condense and chewy, so that fish can be made into ready-to-eat foods.
In addition, in the production of convenience foods for fish, spices and corresponding seasonings such as onions, ginger, garlic, wine, vinegar, savory ingredients, sweeteners and spices are also added. They also mask the smell and some kind of deodorizing effect. Contribute to the production of convenient foods for fish. Here, the design of the development of new products is discussed as follows for reference by relevant companies.
(I) Fish Plating Process: Fresh Fish Removal, Removal of Phosphorus, and Addition of E Samples to Ravioli â†’ Integral Types into Bulk â†’ 121Â°C Frying Makes the shell crispy and easy to wrap on, does not require internal ripening â†’ wrapping material Parcel â†’ frying or frying, roasting, until the whole material mature â†’ packaging â†’ second sterilization â†’ finished product.
Packaging materials formula and method: flour (when producing new wheat flour) 100kg, salt 3kg, onion, ginger, pepper are all grinded over 80 sieve amount, containing 0.5kg of yellow fresh egg liquid, transferred to a thick slurry of water.
Fish platter preparation method: After the deodorized fish pieces are put into a high-temperature fry pan, they are drained and put into the above-mentioned parcels, and the ratio of the fish to the parcels is 1:1-2.5, and then the fish is fried or fried and baked. Then package twice for disinfection. Because this product contains high nutrition and high moisture content, it must be strictly sterilized and sterilized. Finally, the bundle of nitrogen gas is sealed to increase the food preservation period.
Description: This product is delicious, not glutinous, cold, hot can be eaten, so with convenience food function. It is not all fish, outsourcing flour and other staple foods, there are characteristics of the main and non-staple food, full of hunger and satiety. Thick can be used as a dish, light taste can be similar to the staple food. The use of fresh fish as a raw material does not have to collapse, which ensures its taste and quality and quality.
(b) Fish sandwiches are made with inner layers of squid meat and covered with bread crumbs or slivers. Similar to the sandwich method, the condiment can be designed based on different product varieties. This product should not be cut into pieces. It should be wrapped in a thick paste and it should not expose the fish to ensure its long-lasting fresh bed. As a ready-to-eat food, the moisture content of the fish is about 20-35%, and if it is dehydrated and dried excessively, it will lose its ready-to-eat characteristics.