CN102845772B - Method for preparing hypoallergenic dried fish by using fish bone element - Google Patents
Method for preparing hypoallergenic dried fish by using fish bone element Download PDFInfo
- Publication number
- CN102845772B CN102845772B CN201210341159.0A CN201210341159A CN102845772B CN 102845772 B CN102845772 B CN 102845772B CN 201210341159 A CN201210341159 A CN 201210341159A CN 102845772 B CN102845772 B CN 102845772B
- Authority
- CN
- China
- Prior art keywords
- fish
- flesh
- fishbone
- hormone
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing hypoallergenic dried fish by using fish bone element. The method is characterized in comprising the steps that: (1) fish raw materials are selected and are pretreated; (2) a desensitization treatment is carried out, wherein forbes wildginger herb, biod magnolia flower bud, Japanese pogodatree flower, and cinnamon are mixed and are decocted by using water for 1-2h; the obtained material is filtered; an obtained filtrate is used for soaking fish for 4-8h; the fish is fetched and is soaked by using clear water for 20-40min; the fish is fetched; and water is removed by dipping; (3) preservation is carried out, wherein the fish obtained in the step 2 is preserved by using edible salt for 6-10h and is washed by using running water; the fish is fetched; and water is removed by dipping; (4) flavoring is carried out, wherein fish obtained in the step 3 is well mixed with fish bone element; and a flavoring treatment is carried out with a temperature maintained at 30-40 DEG C and a pressure maintained at 0.25-0.35 MPa; and (5) the fish is dried. Compared with prior arts, a finished product provided by the invention is hypoallergenic, and has a maintained rich taste.
Description
Technical field
The present invention relates to fish food manufacture field, be specifically related to a kind of method utilizing fishbone hormone to prepare low irritability dried fish.
Background technology
Dried fish refers to fresh fishes is treated, seasoning, toast, roll La Song and the fishery-ies product made, and steady quality is reliable, fish aromatic flavour, and protein content is high, easily decomposes, easy to digest, is a kind of emerging leisure food.Dried fish, as the non-staple food of fish, can solve culture fishery and maintain sustained and rapid growth and the defect of fresh-keeping, the processing that brings and the aspect such as new product development is not enough.Now widely used processing technology is that → Feedstock treating → pickle → clean → drying → segment → seasoning → metering packing → vacuum seal → sterilization → insulation → packaging → warehouse-in chosen by raw material, as technology disclosed in the 6th phase " technique for processing liquor-saturated dried fish " in 2004.
Fish food is the important channel that the mankind obtain high-quality protein, but fish products is also the food that eight large food allergens are number three simultaneously, and the reason of its allergy is that fish have a large amount of heterogenetic antigen albumen, easily causes allergic phenomena.The main heterogenetic antigen albumen forming anaphylactogen in the flesh of fish is parvalbumin, also parvalbumin is called, molecular weight is about 12kDa, isoelectric point is about 4.5, is a kind of more stable calbindin, all more stable to heat, chemical modification and common proteins hydrolase, that is according to general dried fish processing method, can not to remove or degrade these allergic proteins, to cause finished product dried fish still to there is high sensitization, the demand to the irritated customers of fish cannot be met.
Fishbone hormone is the general designation of fish-bone extract, belongs to natural flavouring.So-called natural flavouring, refers to the flavoring extracting from natural material with physical method or make with enzyme hydrolysis.The main feature of fishbone hormone is the taste and fragrance that keep the fresh kindred of original fish natural to greatest extent, has good local flavor and strengthens effect, can give people and pursue the soft delicious food of nature.Patent application " a kind of extraction method of hypoallergenic fish chondroitin " is have submitted on September 14th, 2012 to State Intellectual Property Office with applicant.
Summary of the invention
Technical assignment of the present invention is for above the deficiencies in the prior art, provides a kind of method utilizing fishbone hormone to prepare low irritability dried fish.
The technical scheme that the present invention solves its technical problem is: a kind of method utilizing fishbone hormone to prepare low irritability dried fish, is characterized in that, comprise the following steps:
(1) fish raw material is chosen and preliminary working;
(2) desensitization process: get wild ginger, the flower bud of lily magnolia, sophora flower, the rear soak by water 1 ~ 2h of cassia bark mixing, filter, after filtrate soaks the flesh of fish 4 ~ 8h, the flesh of fish takes out again with clear water immersion 20 ~ 40min, pulls draining out;
(3) pickle: running water after 6 ~ 10h pickled by the flesh of fish salt after pulling out in step 2, pulls draining out;
(4) seasoning: the flesh of fish after pulling out in step 3 and fishbone hormone are mixed thoroughly, keep temperature to be 30 ~ 40 DEG C, pressure is 0.25 ~ 0.35MPa, carries out seasoning process;
(5) dry.
In prioritization scheme: in step 2, filtrate soaks the temperature of the flesh of fish at 20 ~ 30 DEG C.
In prioritization scheme: in step 3, salt content is flesh of fish weight 8% ~ 12%.
In prioritization scheme: the fishbone hormone in step 4 is hypoallergenic fish chondroitin.
In prioritization scheme: in step 4, add acetyl cysteine.
In prioritization scheme: in step 5, drying is drying under reduced pressure.
Wherein: wild ginger is the rhizome of aristolochiaceae plant wild ginger Asarum forbesii Maxim and root or herb.
The flower bud of lily magnolia is the dry flower of Magnoliacea plant Magnolia binodii Magnolia biondii Pamp., yulan Magnolia denudata Desv. or sprenger magnolia bark Magnolia sprengeri Pamp..
Sophora flower is the dry flower and alabastrum of legume Chinese scholartree Sophora japonica L..
Cassia bark is the bark of canella cinnamomum japonicum Cinnamomum japonicum Sieb., cloudy fragrant Cinnamomum burmannii and osmanthus, river Cinnamomum wilsonii Gamble.
Compared with the prior art, the present invention has following characteristics:
1, oppress by wild ginger, the flower bud of lily magnolia, sophora flower, cassia bark immersion, in order to promote that the parvalbumin in the flesh of fish is degraded or destructing sex change, to reduce finished product sensitization;
What 2, desensitization process adopted is the Chinese medicine of integration of drinking and medicinal herbs, harmless to human non-toxic, and Chinese medicine used is without special odor, does not affect finished product taste;
3, the flower bud of lily magnolia, sophora flower decocting liquid have antibacterial sterilization effect, so effectively can reduce the use amount of salt when pickling, make less salt fillet, cater to market health demand;
4, soak because desensitization process adopts, supplement so use fishbone hormone to carry out seasoning, the taste that fishbone hormone keeps the fresh kindred of original fish natural to greatest extent and fragrance, there is good local flavor and strengthen effect, ensure that product is while reduction sensitization, can not lose the taste of high-quality;
5, drying under reduced pressure, helps lend some impetus to the fluffy sense of fillet, the toughness of moderate reduction height muscle raw material, is applicable to old man children and eats;
6, acetyl cysteine can promote the combination of fishbone hormone and fillet.
Detailed description of the invention
Below in conjunction with actual conditions, the specific embodiment of the present invention is elaborated.
Check experiment group, grass carp flesh of fish 1kg, procedure of processing is as follows:
(1) fish raw material is chosen and preliminary working;
(2) pickle: pickle running water after 10h with salt, pull out; Wherein, salt content is 20% of flesh of fish weight;
(3) under normal pressure, drying room is dried.
Embodiment 1, grass carp flesh of fish 1kg, procedure of processing is as follows:
(1) fish raw material is chosen and preliminary working: comprise and scale, cut open and kill, clean, split.
(2) desensitization process: get wild ginger, the flower bud of lily magnolia, sophora flower, the rear soak by water 1h of cassia bark each 5g mixing, filter, after filtrate soaks flesh of fish 8h, filtrate temperature 35 DEG C, flesh of fish taking-up soaks 20min with clear water again, pulls draining out;
(3) pickle: running water after 10h pickled by the flesh of fish salt after pulling out in step 2, pulls draining out; Wherein, salt content is 15% of flesh of fish weight;
(4) seasoning: the flesh of fish after pulling out in step 3 is mixed thoroughly with the hypoallergenic fish chondroitin of flesh of fish weight 1%, keep temperature to be 30 DEG C, pressure is 0.35MPa, carries out seasoning process;
(5) under normal pressure and temperature, natural suning method is dry, and after dry, fish body moisture controls about 35%.
Embodiment 2, black scraper flesh of fish 1kg, procedure of processing is as follows:
(1) fish raw material is chosen and preliminary working;
(2) desensitization process: get wild ginger 10g, flower bud of lily magnolia 10g, the rear soak by water 2h of sophora flower 5g, cassia bark 10g mixing, filter, after filtrate soaks flesh of fish 4h, filtrate temperature 20 DEG C, flesh of fish taking-up soaks 40min with clear water again, pulls draining out;
(3) pickle: running water after 6h pickled by the flesh of fish salt after pulling out in step 2, pulls draining out; Wherein, salt content is 8% of flesh of fish weight;
(4) seasoning: the flesh of fish after pulling out in step 3 is mixed thoroughly with the fishbone hormone of flesh of fish weight 3%, keep temperature to be 40 DEG C, pressure is 0.25MPa, carries out seasoning process;
(5) drying under reduced pressure, temperature is 20 DEG C.
Embodiment 3, silver carp flesh of fish 1kg, procedure of processing is as follows:
(1) fish raw material is chosen and preliminary working;
(2) desensitization process: get wild ginger, the flower bud of lily magnolia, sophora flower, the rear soak by water 1.5h of each 8 grams of mixing of cassia bark, filter, after filtrate soaks flesh of fish 6h, filtrate temperature 30 DEG C, flesh of fish taking-up soaks 30min with clear water again, pulls draining out;
(3) pickle: running water after 8h pickled by the flesh of fish salt after pulling out in step 2, pulls draining out; Wherein, salt content is 12% of flesh of fish weight;
(4) seasoning: the flesh of fish after pulling out in step 3 is mixed thoroughly with the fishbone hormone of flesh of fish weight 2%, keep temperature to be 35 DEG C, pressure is 0.3MPa, carries out seasoning process;
(5) under normal pressure, drying room is dried.
Embodiment 4, squid meat 1kg, procedure of processing is as follows:
(1) fish raw material is chosen and preliminary working;
(2) desensitization process: get wild ginger, the flower bud of lily magnolia, sophora flower, the rear soak by water 1h of cassia bark each 5g mixing, filter, after filtrate soaks flesh of fish 8h, filtrate temperature 35 DEG C, flesh of fish taking-up soaks 20min with clear water again, pulls draining out;
(3) pickle: running water after 10h pickled by the flesh of fish salt after pulling out in step 2, pulls draining out; Wherein, salt content is 10% of flesh of fish weight;
(4) seasoning: the fishbone hormone of the flesh of fish after pulling out in step 3 and flesh of fish weight 1%, the acetyl cysteine of oppress weight 0.1% are mixed thoroughly, and maintenance temperature is 30 DEG C, and pressure is 0.35MPa, carries out seasoning process;
(5) drying under reduced pressure, temperature is 25 DEG C.
Embodiment 5, abalone meat 1kg, procedure of processing is as follows:
(1) fish raw material is chosen and preliminary working;
(2) desensitization process: get wild ginger 10g, flower bud of lily magnolia 10g, the rear soak by water 2h of sophora flower 5g, cassia bark 10g mixing, filter, after filtrate soaks flesh of fish 4h, filtrate temperature 20 DEG C, flesh of fish taking-up soaks 40min with clear water again, pulls draining out;
(3) pickle: running water after 6h pickled by the flesh of fish salt after pulling out in step 2, pulls draining out; Wherein, salt content is 8% of flesh of fish weight;
(4) seasoning: the sensitization fishbone hormone of the flesh of fish after pulling out in step 3 and flesh of fish weight 3%, the acetyl cysteine of oppress weight 0.2% are mixed thoroughly, and maintenance temperature is 40 DEG C, and pressure is 0.25MPa, carries out seasoning process;
(5) under normal pressure, drying room is dried.
Measure control group and embodiment 1 ~ 5 group of parvalbumin content respectively, result shows: the parvalbumin content of embodiment 1 ~ 5 is all lower than control group (P<0.05).
Be that sensitization test is carried out in the zoopery of experimental subjects with susceptible mice, result shows: the sensitization of embodiment 1 ~ 5 is all lower than control group (P<0.05).
It should be noted that, particular of the present invention is to invention has been detailed description, and other know in the industry link is known technology, is not repeated.For a person skilled in the art, the various apparent change carried out it when not deviating from the spirit and scope of the present invention is all within protection scope of the present invention.
Claims (5)
1. utilize fishbone hormone to prepare a method for dried fish, it is characterized in that, comprise the following steps:
(1) fish raw material is chosen and preliminary working;
(2) desensitization process: get wild ginger, the flower bud of lily magnolia, sophora flower, the rear soak by water 1 ~ 2h of cassia bark mixing, filter, after filtrate soaks the flesh of fish 4 ~ 8h, the flesh of fish takes out again with clear water immersion 20 ~ 40min, pulls draining out;
(3) pickle: running water after 6 ~ 10h pickled by the flesh of fish salt after pulling out in step (2), pulls draining out;
(4) seasoning: the flesh of fish after pulling out in step (3) and fishbone hormone are mixed thoroughly, keep temperature to be 30 ~ 40 DEG C, pressure is 0.25 ~ 0.35MPa, carries out seasoning process;
(5) dry.
2. a kind of method utilizing fishbone hormone to prepare dried fish according to claim 1, is characterized in that: in step (2), and filtrate soaks the temperature of the flesh of fish at 20 ~ 30 DEG C.
3. a kind of method utilizing fishbone hormone to prepare dried fish according to claim 1, is characterized in that: in step (3), salt content is flesh of fish weight 8% ~ 12%.
4. a kind of method utilizing fishbone hormone to prepare dried fish according to claim 1, is characterized in that: in step (4), add acetyl cysteine.
5. a kind of method utilizing fishbone hormone to prepare dried fish according to claim 1, is characterized in that: dry in step (5) is drying under reduced pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210341159.0A CN102845772B (en) | 2012-09-16 | 2012-09-16 | Method for preparing hypoallergenic dried fish by using fish bone element |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210341159.0A CN102845772B (en) | 2012-09-16 | 2012-09-16 | Method for preparing hypoallergenic dried fish by using fish bone element |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102845772A CN102845772A (en) | 2013-01-02 |
| CN102845772B true CN102845772B (en) | 2015-01-14 |
Family
ID=47393067
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210341159.0A Expired - Fee Related CN102845772B (en) | 2012-09-16 | 2012-09-16 | Method for preparing hypoallergenic dried fish by using fish bone element |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102845772B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772164A (en) * | 2020-07-07 | 2020-10-16 | 广州华宝食品有限公司 | Rice sauce mixed with Bass-sashimi and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423058A (en) * | 2011-12-06 | 2012-04-25 | 崔明强 | Sauce for baked shellfish food and processing method thereof |
-
2012
- 2012-09-16 CN CN201210341159.0A patent/CN102845772B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423058A (en) * | 2011-12-06 | 2012-04-25 | 崔明强 | Sauce for baked shellfish food and processing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 甄宇江.海产品及水产品.《食品致敏原与食品安全》.中国标准出版社,2011,(第一版),13-14. * |
| 脆香草鱼片研制;楼明等;《中小企业科技》;20011231(第12期);5 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102845772A (en) | 2013-01-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102524821B (en) | Pu'er tea gosling-making process | |
| CN103931828B (en) | A kind of preparation method of globe artichoke tea | |
| KR101703420B1 (en) | Food additives compositions comprising Cudrania tricuspidata extrat and preparation method thereof | |
| CN105394314A (en) | A processing method of preserved plums with a mint flavor | |
| CN106852461A (en) | A kind of preparation method of pot-stewed fowl bamboo rat meat | |
| CN102845772B (en) | Method for preparing hypoallergenic dried fish by using fish bone element | |
| KR101190239B1 (en) | Semi-dried squid using salicornia herbacea extracts and method for manufacturing the same | |
| CN106579074A (en) | Processing method of fish in pot | |
| CN108124973A (en) | A kind of production method of spiral shell fragrance instant bean milk rolls | |
| KR101518412B1 (en) | The manufacturing method of steamed walleye pollack and steamed walleye pollack thereof | |
| KR100661710B1 (en) | Method for manufacturina salted mackerel | |
| KR100685301B1 (en) | Dried yellow corvina slices mixed with red pepper paste and manufacture method thereof | |
| CN104187766A (en) | Orange-flavored beef slices and preparation method thereof | |
| CN103689539A (en) | Beef paste with loquat favor and preparation method thereof | |
| KR20180034905A (en) | Medicinal herb sauce including Saururus chinensis and Heartleaf houttuynia and salting method for aquatic products using thereof | |
| KR102126179B1 (en) | Method of manufactuering for Radon Blocking Material | |
| CN101849601B (en) | Method for preparing netmeg preserved fruit | |
| CN108338331B (en) | Processing method of Sichuan white rabbit meat | |
| CN105815692A (en) | Andrias-davidanus dried meat floss and processing method thereof | |
| CN106689855A (en) | Celery nutritious pickled vegetables and preparation method thereof | |
| CN111743092A (en) | Marinated pig trotter seasoning and marinated pig trotter making method based on same | |
| CN110786470A (en) | Preparation method of baked salamander preserved meat | |
| CN107232551A (en) | A kind of method for salting of the vexed garlic processed of big wine jar | |
| KR20190097665A (en) | Ell ripening sauce and thereof ripening method | |
| KR102279035B1 (en) | Method of seasoned and grilled pollack on the spot |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C53 | Correction of patent for invention or patent application | ||
| CB02 | Change of applicant information |
Address after: 276800 Changhua Industrial Park, Arashiyama District, Shandong, Rizhao City Applicant after: SHANDONG CHANGHUA INDUSTRIAL DEVELOPMENT CO., LTD. Address before: 276800 Changhua Industrial Park, Arashiyama District, Shandong, Rizhao City Applicant before: Rizhao Changhua Seafood Co., Ltd. |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: APPLICANT; FROM: RIZHAO CHANGHUA SEA FOOD CO., LTD. TO: SHANDONG CHANGHUA INDUSTRIAL DEVELOPMENT CO., LTD. |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150114 Termination date: 20150916 |
|
| EXPY | Termination of patent right or utility model |