CN101015324A - Food using deodorized and fishiness-free shark meat as main material and making method thereof - Google Patents
Food using deodorized and fishiness-free shark meat as main material and making method thereof Download PDFInfo
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- CN101015324A CN101015324A CNA2007100674220A CN200710067422A CN101015324A CN 101015324 A CN101015324 A CN 101015324A CN A2007100674220 A CNA2007100674220 A CN A2007100674220A CN 200710067422 A CN200710067422 A CN 200710067422A CN 101015324 A CN101015324 A CN 101015324A
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Abstract
The invention relates to a method for removing urine odor from shark meat, and produced cooking shark meat processing food and instant leisure food of shark meat, and the preparing method. The invention enlarges the effective utilization way for shark meat.
Description
Technical field
The present invention relates to a kind of peculiar smell that will urinate the strong shark meat of (smelly) flavor and remove, thus be processed into the shark meat be major ingredient dried, cured, salt, smoke living delicatessen and manufacture method thereof down.
Technical background
Shark claims shark again, shark lives in the ocean, the property ferociousness, Quick off the mark, prey on other fish, at present, to the fish-skin of shark, cartilage, shark's fin, cod-liver oil to produce utilization many, and containing a large amount of urea in the muscle of shark, shark metabolin urea and TMAO (TMA-O) and creatine etc. are discharged from by the gill or urinary catheter.The urase of these smell components in shark after death is organized along with the decline of its freshness decomposes, and produces the smelly peculiar smell that waits of ammonia.Because being arranged, unique urine (smelly) flavor kept someone at a respectful distance by people, therefore, to utilize shark meat is that the shark that catches of purpose does not have basically, but when drawing in the net operation etc., catch under the situation of shark once in a while, only cut its fin sometimes and the fish body is thrown away, annual all have the shark meat of thousands of tons to lose one's life in the sea, and causes the waste of living marine resources.Shark meat is that the formed food of major ingredient is a kind of high protein and low fat food, and heat is low and do not have fishbone, is the desirable feedstock of processing dried fish floss, fish ball, breaded fish stick, surimi product.
The method that the peculiar smell of shark meat can be removed is still untapped comes out.In addition, one is the invention of purpose to remove different the hiding of shark meat in nearest Chinese patent communique, and publication number CN 1312032A denomination of invention is the formed food and the manufacture method thereof of major ingredient with the shark meat.Yet, in the method, mainly rely on a large amount of water logging bubbles, flushing and freezing peculiar smell of dispeling shark meat, present water scarcity, the long shark meat economic benefit of processing that influences of cooling time cycle.
Summary of the invention
One of purpose of the present invention is at the deficiencies in the prior art, can remove the different shark meat processed food of hiding, can be used as various cooking materials of shark meat with exploitation, thereby the approach that effectively utilizes that enlarges shark meat is target, has carried out various researchs and test, and the result has finished the present invention.
Two of purpose of the present invention provide a kind of do not heat or heated state under with different (smelly) in the shark meat flavor remove, the shark meat that can be used for many-sided purposes as cooking materials also can directly be processed into the shark meat shortening and make things convenient for leisure food and manufacture method thereof.
Of the present invention is that the formed food of major ingredient both can carry out seasoning with the shark meat, also can not carry out seasoning, during seasoning, is good with following method.
A method of shark meat seasoning is, when in shark meat small pieces, adding salt, granulated sugar, sauce powder, mixing through dehydration, add like increase flavor, fumet and fragrant hot flavor enhancement powder.
Another method of shark meat seasoning is, is immersed in arbitrarily in the baste or adds baste arbitrarily in the shark meat small pieces through dehydration dewatering to the shark meat small pieces of suitable degree.Shark meat after the seasoning dewaters to the moisture of regulation again.Of the present invention is which kind of method no matter the formed food of major ingredient adopt with the shark meat, as long as the taste that its seasoning is become to like just can be used as cooking materials and is used for various uses, therefore easily.With of the present invention be after the formed food of major ingredient carries out seasoning according to its purposes, can directly cook or be processed into the shark meat shortening and make things convenient for leisure food with the shark meat.
The objective of the invention is to be achieved through the following technical solutions:
(1) earlier shark meat is thinly sliced, bar or small block, place that water cleans in the container, dehydration then;
(2) preparation enzyme liquid: compound protein enzyme preparation 0.01%-2%, edible acidic flavoring agent 1%-20% is water-soluble, and temperature is controlled at 4 ℃-30 ℃;
Preparation pH conditioning agent: dietary alkali 1%-20% is water-soluble, and temperature is controlled at 4 ℃-30 ℃;
(3) shark meat enzyme 1-6 hour, water cleaned, dehydration; Regulate pH3-8 with the pH conditioning agent again, dehydration;
(4) condiment is pickled in preparation according to the various places customary taste, pickles temperature and is controlled at-4 ℃-30 ℃;
(5) the heating means technological process of removing the urine smell of urine (smelly) flavor is not:
Cut shark meat and--clean--dehydration--acidifying--cleaning--dehydration that dehydration--is regulated pH value--
(6) heating the technology of removing the urine smell of urine (smelly) flavor is:
Spice is joined the yellow rice wine water and is heated to seethe with excitement once more shark meat pulled out to boiling-adding shark meat-water and-drain.
The present invention has following technique effect: to deodorization, take off the comprehensive review that raw meat shark dried meat floss, jerky, cured system shark meat carry out flavour, fragrance, chewiness, elasticity, hardness and color and luster respectively, make most of people can not eat the taste of shark, think it is beef by mistake, fragrance is full, fragrance remaining time is long, can cause appetite of people.The shark jerky that this method is produced, no matter exactly like beef in all many-sides such as profile, fibre structure, flavour, chewiness, elasticity, hardness and color and lusters, difficult the differentiation, thereby can make full use of the shark meat resource, improve added value of product, make people's diet abundanter.
Shark meat is meant the flesh of fish of fresh or freezing shark class in the present invention.
Specific implementation method
Invention appoints an one's own job to realize that by the following method one of implementation method is: at first, after shark meat 20kg cleaned, use slicer, earlier shark meat is thinly sliced with machine direction, bar or small block, place that water cleans in the container, dewater then; With salt 150 grams, white sugar 200 grams, enzyme liquid 5kg its objective is the stench material that decomposes in the shark meat, and the pH value of meat is descended.Improve the tender degree of meat through preliminary treatment, phloem tissue is expanded, softening, and is very beneficial to improving mouthfeel, and the shark meat enzyme is after 1-6 hour, and water cleans, dehydration; Regulate pH3-8 with the pH conditioning agent again, dehydration; Condiment is pickled in preparation according to the various places customary taste, pickles temperature and is controlled at-4 ℃-30 ℃; Pickled 4 hours, and carried out stage drying again.Earlier with above-mentioned deployed shark jerky, under 50 ℃ of-60 ℃ of hot blasts dry 3--5 hour, moisture content was controlled at about 20%-25%, and vacuum-packed stored under refrigeration is up to the standards and dispatches from the factory.
Two of implementation method is: after shark meat 100kg is cleaned, earlier shark meat is thinly sliced with machine direction, bar or small block, be placed that water cleans in the container, dehydration then; Enzyme liquid 30kg its objective is the stench material that decomposes in the shark meat, and the pH value of meat is descended.Improve the tender degree of meat through preliminary treatment, phloem tissue is expanded, softening, and is very beneficial to improving mouthfeel, and the shark meat enzymeization is after 4 hours, and water cleans, dehydration; Regulate pH3-8 with the pH conditioning agent again, dehydration; Condiment is pickled in preparation according to the various places customary taste, pickles temperature and is controlled at-4 ℃-30 ℃; Pickled dehydration 4 hours.Spice 200 gram, water 50kg heats to boiling, adds yellow rice wine 1000 grams then, adds shark meat, and water seethes with excitement once more shark meat pulled out and come-drains, and prepares according to the various places customary taste and pickles condiment, pickles temperature and is controlled at-4 ℃-30 ℃; Pickled drying 4 hours.Earlier with above-mentioned deployed shark jerky, under 50 ℃ of-60 ℃ of hot blasts dry 3--5 hour, moisture content was controlled at about 20%-25%, and packing and storing is up to the standards and dispatches from the factory
The foregoing description is used for the present invention that explains, rather than limits the invention, and in the protection domain of spirit of the present invention and claim, any modification and change to the present invention makes all fall into protection scope of the present invention.
Claims (6)
1, the present invention relates to a kind of peculiar smell that will urinate the strong shark meat of (smelly) flavor removes, thereby be processed into the shark meat be major ingredient dried, cured, salt, smoke living delicatessen and manufacture method thereof down, the feature of its manufacture method is, shark meat is kept someone at a respectful distance by people because the unique urine smell of urine (smelly) flavor is arranged, and shark meat is used modern biotechnology remove the urine smell of urine (smelly) flavor and muscle fibre softening; Use heating and do not heat two kinds of methods and remove the urine smell of urine (smelly) flavor, can use not heating means to remove the urine smell of urine (smelly) flavor, pickle then, cured system, smoke, drying one-tenth gives birth to the shark meat goods; Can use not heating means to remove the urine smell of urine (smelly) flavor earlier, and then through water scald, dewater, pickle, the ripe shark meat goods of processes such as baking.
2, according to right 1 described deodorization, take off raw meat shark meat process for preparation of food product and be characterised in that:
(1) earlier shark meat is thinly sliced, bar or small block, place that water cleans in the container, dehydration then;
(2) preparation enzyme liquid: compound protein enzyme preparation 0.01%-2%, edible acidic flavoring agent 1%-20% is water-soluble, and temperature is controlled at 4 ℃-30 ℃;
Preparation pH conditioning agent: dietary alkali 1%-20% is water-soluble, and temperature is controlled at 4 ℃-30 ℃;
(3) shark meat enzyme 1-6h, water cleans, dehydration; Regulate pH to 3-8 with the pH conditioning agent again, dehydration;
(4) condiment is pickled in preparation according to the various places customary taste, pickles temperature and is controlled at-4 ℃-30 ℃;
(5) the heating means technological process of removing the urine smell of urine (smelly) flavor is not:
Cut shark meat and--clean--dehydration--acidifying--cleaning--dehydration that dehydration--is regulated pH value--
(6) heating the technology of removing the urine smell of urine (smelly) flavor is:
Spice is joined the yellow rice wine water and is heated to seethe with excitement once more to boiling-adding shark meat-water shark meat is pulled out--drains.
3, right 1 described deodorization, take off raw meat shark meat process for preparation of food product and be characterised in that described food acids can be lactic acid, glacial acetic acid, citric acid, phosphoric acid, malic acid.
4, according to right 1 described deodorization, take off raw meat shark meat process for preparation of food product and be characterised in that described pH conditioning agent can be edible soda ash or sodium acid carbonate.
5, according to right 1 described deodorization, take off raw meat shark meat process for preparation of food product and be characterised in that described spice can be ginger, garlic, green onion, cloves, cassia bark, tsaoko, the root of Dahurain angelica, Chinese cassia tree, Chinese prickly ash, fennel, dried orange peel etc.
6, according to right 1 described deodorization, take off raw meat shark meat process for preparation of food product and be characterised in that described compound protein enzyme preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100674220A CN101015324A (en) | 2007-03-06 | 2007-03-06 | Food using deodorized and fishiness-free shark meat as main material and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100674220A CN101015324A (en) | 2007-03-06 | 2007-03-06 | Food using deodorized and fishiness-free shark meat as main material and making method thereof |
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| Publication Number | Publication Date |
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| CN101015324A true CN101015324A (en) | 2007-08-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2007100674220A Pending CN101015324A (en) | 2007-03-06 | 2007-03-06 | Food using deodorized and fishiness-free shark meat as main material and making method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803760A (en) * | 2010-03-25 | 2010-08-18 | 江苏大学 | Method for preparing seasoned fish with characteristic flavor on basis of enzyme regulation technique |
| CN102240044A (en) * | 2011-08-01 | 2011-11-16 | 湖南省金万嘉食品有限公司 | Processing method for removing fishy smell of fresh water fish |
| CN102934820A (en) * | 2012-11-07 | 2013-02-20 | 宁波大学 | Shark fillet instant snack food and preparation method thereof |
| CN104172285A (en) * | 2014-07-09 | 2014-12-03 | 徐月苗 | Preparation process of fish slice dried meat |
| CN104366590A (en) * | 2014-12-02 | 2015-02-25 | 东莞市荷花食品有限公司 | Minced fillet making method using fermentation for eliminating fishiness of cartilaginous fish |
| CN104672324A (en) * | 2015-03-06 | 2015-06-03 | 荣成泰祥食品股份有限公司 | Decoloration and deodorization method of marine active collagen peptide enzymatic hydrolysate |
| CN110876458A (en) * | 2019-12-17 | 2020-03-13 | 福州宏东食品有限公司 | A method for preparing shark product |
-
2007
- 2007-03-06 CN CNA2007100674220A patent/CN101015324A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803760A (en) * | 2010-03-25 | 2010-08-18 | 江苏大学 | Method for preparing seasoned fish with characteristic flavor on basis of enzyme regulation technique |
| CN101803760B (en) * | 2010-03-25 | 2013-04-17 | 江苏大学 | Method for preparing seasoned fish with characteristic flavor on basis of enzyme regulation technique |
| CN102240044A (en) * | 2011-08-01 | 2011-11-16 | 湖南省金万嘉食品有限公司 | Processing method for removing fishy smell of fresh water fish |
| CN102934820A (en) * | 2012-11-07 | 2013-02-20 | 宁波大学 | Shark fillet instant snack food and preparation method thereof |
| CN102934820B (en) * | 2012-11-07 | 2014-04-16 | 宁波大学 | Shark fillet instant snack food and preparation method thereof |
| CN104172285A (en) * | 2014-07-09 | 2014-12-03 | 徐月苗 | Preparation process of fish slice dried meat |
| CN104366590A (en) * | 2014-12-02 | 2015-02-25 | 东莞市荷花食品有限公司 | Minced fillet making method using fermentation for eliminating fishiness of cartilaginous fish |
| CN104672324A (en) * | 2015-03-06 | 2015-06-03 | 荣成泰祥食品股份有限公司 | Decoloration and deodorization method of marine active collagen peptide enzymatic hydrolysate |
| CN110876458A (en) * | 2019-12-17 | 2020-03-13 | 福州宏东食品有限公司 | A method for preparing shark product |
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Open date: 20070815 |