CN110169548A - A kind of method for salting of Tilapia mossambica - Google Patents
A kind of method for salting of Tilapia mossambica Download PDFInfo
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- CN110169548A CN110169548A CN201910460937.XA CN201910460937A CN110169548A CN 110169548 A CN110169548 A CN 110169548A CN 201910460937 A CN201910460937 A CN 201910460937A CN 110169548 A CN110169548 A CN 110169548A
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- tilapia mossambica
- salting
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- marinated
- fish
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- 241000276701 Oreochromis mossambicus Species 0.000 title claims abstract description 81
- 238000000034 method Methods 0.000 title claims abstract description 43
- 238000009938 salting Methods 0.000 title claims abstract description 27
- 241000251468 Actinopterygii Species 0.000 claims abstract description 33
- 238000001035 drying Methods 0.000 claims description 32
- 238000005554 pickling Methods 0.000 claims description 24
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 17
- 229910019142 PO4 Inorganic materials 0.000 claims description 15
- 239000002131 composite material Substances 0.000 claims description 15
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 15
- 239000010452 phosphate Substances 0.000 claims description 15
- 235000015067 sauces Nutrition 0.000 claims description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 108010073771 Soybean Proteins Proteins 0.000 claims description 12
- 235000019710 soybean protein Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 229960005070 ascorbic acid Drugs 0.000 claims description 9
- 235000010323 ascorbic acid Nutrition 0.000 claims description 9
- 239000011668 ascorbic acid Substances 0.000 claims description 9
- 241000321429 Epinephelus itajara Species 0.000 claims description 7
- 241000630524 Taractes rubescens Species 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 7
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 7
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 7
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 7
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 7
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 7
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 7
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 7
- 210000001835 viscera Anatomy 0.000 claims description 7
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 210000000476 body water Anatomy 0.000 claims description 6
- 235000009973 maize Nutrition 0.000 claims description 6
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 235000013372 meat Nutrition 0.000 abstract description 8
- 150000003839 salts Chemical class 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 235000013332 fish product Nutrition 0.000 abstract description 3
- 150000002832 nitroso derivatives Chemical class 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 235000013305 food Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000008373 pickled product Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010020880 Hypertrophy Diseases 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 102000008934 Muscle Proteins Human genes 0.000 description 1
- 108010074084 Muscle Proteins Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000006392 deoxygenation reaction Methods 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000033116 oxidation-reduction process Effects 0.000 description 1
- 239000012476 oxidizable substance Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Technical solution of the present invention provides a kind of method for salting of Tilapia mossambica.Short the time required to the method for salting of the Tilapia mossambica of the embodiment of the present invention, technological operation is simple, is suitble to industrialized production, nitroso compound is not contained using the Tilapia mossambica that the method for the present invention is pickled, Product Safety improves, and the flesh of fish that the method for salting of the Tilapia mossambica of technical solution of the present invention is marinated is different from traditional salted fish product, salt content is low, it is not only beneficial to human health, and flesh of fish bright in color, the flesh of fish are neither too hard, nor too soft, delicious meat, aromatic flavour, rich in nutrition content, culinary art are convenient.
Description
Technical field
The invention belongs to technical field of aquatic product processing, and in particular to a kind of method for salting of Tilapia mossambica.
Background technique
Tilapia mossambica hypertrophy meat is thick, thorn is few fresh and tender, full of nutrition, usually lives in fresh water, adaptable, is largely
Omnivorousness.Tilapia mossambica is fast by the speed of growth, breeding amount is big, is easy the feature cultivated and yield is high, is that countries in the world are important
Cultured freshwater fish.
Mainly based on the outlet of Tilapia mossambica primary processed items, product form is single in China at present, cheap, deep to add
Chemical product is few.And fish pickled product is the traditional aquatic products processing food in China, it is deep by consumer due to pickled product unique flavor
Like.Pickling fish all at present is that marinated, the solarization of long period are carried out by the salt of high concentration using traditional method for salting
It is dry to form, the original mouthfeel of the flesh of fish has been not only broken up, and product is long there are the production cycle, salt content is high, fat oxidation is excessive,
Containing more harmful substance such as nitrite and the problems such as nitroso compound, there are certain food safety hazards, also not
The theory for meeting modern healthy food is not suitable for the marinated of Tilapia mossambica.
Summary of the invention
To solve in the prior art, traditional method for salting is not suitable for the marinated problem of Tilapia mossambica, the purpose of the present invention
It is to provide a kind of method for salting of Tilapia mossambica.
To achieve the above object, the invention adopts the following technical scheme:
A kind of method for salting of Tilapia mossambica, step include:
(1) it is rinsed well after removing internal organs Tilapia mossambica；
(2) with pickling liquid soaking step (1) treated Tilapia mossambica；
(3) with minced fillet sauce Tilapia mossambica of pickling that step (2) treated；
(4) the Tilapia mossambica gradient low temperature drying by step (3) after marinated；
(5) by step (4), treated packs after Tilapia mossambica vacuumizes.
Preferably, the time of step (2) described immersion is 5~10h, and temperature is 5~10 DEG C.
Tilapia mossambica is impregnated, the salt content of fish on the one hand can be reduced, the activity of some enzyme microorganisms can also increase after salinity reduces
Height accelerates the generation of flavor substance；Another aspect pickling liquid has good antibacterial bacteriostatic ingredient, can prevent the fish in desalination
Meat is putrid and deteriorated, and pickling liquid also can be reduced the content of nitrosamine and nitrite in cure foods, can efficiently solve the flesh of fish
The problem of delicate flavour and nutrient loss, prevents and reduces the oxidation reduction human body and change colour, is spoiled, is woven with its muscle groups more
Good moisture holding capacity, flavor are more preferable.
Preferably, step (2) described pickling liquid includes the component of following mass percent meter:
Sodium chloride 5~10%,
Soybean protein isolate 5~10%,
Ascorbic acid 1~2%,
Composite phosphate 5~10%,
Surplus is water.
Ascorbic acid inhibits enzymatic browning as antioxidant, protects readily oxidizable substance, deoxygenation and free radical, and be added
Ascorbic acid can block the generation of 85~95% nitrosamine, effective to reduce nitrosamine and nitrite in cure foods
Content has practical application value, digests cancer in prevention, can generate good effect in terms of protection human health.
Soybean protein isolate has hydrability, oil absorption, gelation and foaminess.Hydrability refer to soybean protein isolate along
Its peptide backbone, containing many polar groups, so having water imbibition, water-retaining property and dilatancy, the water absorbing force ratio of protein isolate
Protein concentrate many eager to excel in whatever one does, and be hardly influenced by temperature, there are also the abilities for keeping moisture in processing for protein isolate, most
High-moisture holding capacity is 14g water/g protein.Oil absorption, which refers to, soybean protein isolate to be added in meat products, and emulsion can be formed
It is mobile to surface that fat is prevented with gel-type vehicle, thus plays a part of that fat absorption or fat is promoted to combine, it is possible to reduce meat
The loss of fat and juice in product process, facilitates the stabilization for maintaining shape, and the oil absorbency of protein isolate is 154%.
Gelation refers to that soybean protein isolate can make flesh of fish viscosity with higher, plasticity and elasticity.Foaminess refers in soybean protein,
The foam performance of protein isolate is best, using soy proteinaceous foaminess, can assign the flesh of fish with loose structure and good
Mouthfeel.
It is further preferred that the composite phosphate includes the component of following parts by weight meter:
10~20 parts of sodium tripolyphosphate,
5~10 parts of sodium pyrophosphate,
1~5 part of sodium dihydrogen phosphate.
Composite phosphate can improve muscle protein water-retaining property and gel strength, can efficiently solve marine product delicate flavour and battalion
The problem of supporting ingredients from lossing prevents and reduces oxidation, reduces the human body and changes colour, is spoiled, is woven with its muscle groups and more preferably protects
Waterpower keeps tenderness, and flavor is more preferable, and improves its retentiveness when thawing.
Preferably, step (3) the minced fillet sauce bag includes the component of following parts by weight meter:
10~20 parts of jewfish minced fillet,
20~40 parts of golden pomfret gruel,
20~30 parts of Symeplectoteuthis oualaniensis gruel.
It is further preferred that step (3) the minced fillet sauce further includes 5~10 parts of maize germ oil of parts by weight meter.
Fribrillin content is high in minced fillet, has gel characteristic, jewfish minced fillet, golden pomfret are rotten and Symeplectoteuthis oualaniensis gruel is by spy
The fresh and tender mouthfeel of the flesh of fish can be improved in the mixing of certainty ratio.
Preferably, step (3) the marinated time is 2~5h, and temperature is 5~10 DEG C.
Preferably, the method for step (4) the gradient low temperature drying are as follows: the Tilapia mossambica of step (3) after marinated is placed in 10
In~20 DEG C of low temperature drying air blower, dry 2~4h is then placed into 20~25 DEG C of dryer, and drying to fish body contains
Water is 40~45%.
Preferably, the method also includes carrying out sterilization processing to Tilapia mossambica with ozone before step (5) vacuumizes.
Preferably, the method for step (4) the gradient low temperature drying are as follows: treated, and Tilapia mossambica is placed in 10 by step (3)
In~20 DEG C of low temperature drying air blower, dry 8~10h is then placed into 25~35 DEG C of dryer, and drying to fish body contains
Water is 30~35%.
While taking away fish body moisture, the nutriments such as protein and fat in fish body will not be by for gradient low temperature drying
It is rancid prevented also from flesh of fish fat oxidation to destruction, it avoids generating harmful substance, can preferably keep the quality of product.
Preferably, the method also includes carrying out sterilization processing to Tilapia mossambica with ozone before step (5) vacuumizes.
The microorganism on fish body surface of going out can effectively be subtracted by carrying out sterilization processing with ozone.
Beneficial effects of the present invention
1, short the time required to the method for salting of the Tilapia mossambica of the embodiment of the present invention, technological operation is simple, is suitble to industry metaplasia
It produces；
2, nitroso compound is not contained using the Tilapia mossambica that the method for the present invention is pickled, Product Safety improves；
3, the marinated flesh of fish of the method for salting of the Tilapia mossambica of technical solution of the present invention is different from traditional salted fish product, saliferous
Measure low, not only beneficial to human health, but also flesh of fish bright in color, the flesh of fish is neither too hard, nor too soft, delicious meat, aromatic flavour, nutrition
Ingredient is abundant, and culinary art is convenient.
Specific embodiment
The following is specific embodiments of the present invention, and further retouches to technical solution of the present invention work in conjunction with the embodiments
It states, however, the present invention is not limited to these examples.
Embodiment 1
This example provides a kind of method for salting of Tilapia mossambica, step includes:
(1) it is rinsed well after removing internal organs Tilapia mossambica；
(2) with pickling liquid soaking step (1) treated Tilapia mossambica；
(3) with minced fillet sauce Tilapia mossambica of pickling that step (2) treated；
(4) the Tilapia mossambica gradient low temperature drying by step (3) after marinated；
(5) by step (4), treated packs after Tilapia mossambica vacuumizes.
Wherein, the time of step (2) described immersion is 7h, and temperature is 7 DEG C.
Pickling liquid includes the component of following mass percent meter:
Sodium chloride 5%, soybean protein isolate 5%, ascorbic acid 1%, composite phosphate 5%, surplus are water.
Composite phosphate includes the component of following parts by weight meter:
10 parts of sodium tripolyphosphate, 5 parts of sodium pyrophosphate, 1 part of sodium dihydrogen phosphate.
Minced fillet sauce bag includes the component of following parts by weight meter:
10 parts of jewfish minced fillet, golden pomfret is 20 parts rotten, and Symeplectoteuthis oualaniensis is 20 parts, 5 parts of maize germ oil rotten.
The marinated time is 2h, and temperature is 5 DEG C.
The method of step (4) gradient low temperature drying are as follows: in 10~20 DEG C of low temperature drying air blower, dry 2~4h, then
It is placed into 20~25 DEG C of dryer, drying to fish body water content is 40~45%.
Embodiment 2
This example provides a kind of method for salting of Tilapia mossambica, step includes:
(1) it is rinsed well after removing internal organs Tilapia mossambica；
(2) with pickling liquid soaking step (1) treated Tilapia mossambica；
(3) with minced fillet sauce Tilapia mossambica of pickling that step (2) treated；
(4) the Tilapia mossambica gradient low temperature drying by step (3) after marinated；
(5) by step (4), treated packs after Tilapia mossambica vacuumizes.
Wherein, the time of step (2) described immersion is 7h, and temperature is 7 DEG C.
Pickling liquid includes the component of following mass percent meter:
Sodium chloride 10%, soybean protein isolate 10%, ascorbic acid 2%, composite phosphate 10%, surplus are water.
Composite phosphate includes the component of following parts by weight meter:
20 parts of sodium tripolyphosphate, 10 parts of sodium pyrophosphate, 5 parts of sodium dihydrogen phosphate.
Minced fillet sauce bag includes the component of following parts by weight meter:
20 parts of jewfish minced fillet, golden pomfret is 40 parts rotten, and Symeplectoteuthis oualaniensis is 30 parts, 10 parts of maize germ oil rotten.
The marinated time is 5h, and temperature is 10 DEG C.
The method of step (4) gradient low temperature drying are as follows: in 10~20 DEG C of low temperature drying air blower, dry 2~4h, then
It is placed into 20~25 DEG C of dryer, drying to fish body water content is 40~45%.
Embodiment 3
This example provides a kind of method for salting of Tilapia mossambica, step includes:
(1) it is rinsed well after removing internal organs Tilapia mossambica；
(2) with pickling liquid soaking step (1) treated Tilapia mossambica；
(3) with minced fillet sauce Tilapia mossambica of pickling that step (2) treated；
(4) the Tilapia mossambica gradient low temperature drying by step (3) after marinated；
(5) by step (4), treated packs after Tilapia mossambica vacuumizes.
Wherein, the time of step (2) described immersion is 7h, and temperature is 7 DEG C.
Pickling liquid includes the component of following mass percent meter:
Sodium chloride 7%, soybean protein isolate 7%, ascorbic acid 1.5%, composite phosphate 7%, surplus are water.
Composite phosphate includes the component of following parts by weight meter:
15 parts of sodium tripolyphosphate, 7 parts of sodium pyrophosphate, 3 parts of sodium dihydrogen phosphate.
Minced fillet sauce bag includes the component of following parts by weight meter:
15 parts of jewfish minced fillet, golden pomfret is 30 parts rotten, and Symeplectoteuthis oualaniensis is 25 parts, 7 parts of maize germ oil rotten.
The marinated time is 3h, and temperature is 7 DEG C.
The method of step (4) gradient low temperature drying are as follows: in 10~20 DEG C of low temperature drying air blower, dry 2~4h, then
It is placed into 20~25 DEG C of dryer, drying to fish body water content is 40~45%.
Comparative example 1
This example provides a kind of method for salting of Tilapia mossambica, step includes:
(1) it is rinsed well after removing internal organs Tilapia mossambica；
(2) with pickling liquid soaking step (1) treated Tilapia mossambica；
(3) with minced fillet sauce Tilapia mossambica of pickling that step (2) treated；
(4) the Tilapia mossambica gradient low temperature drying by step (3) after marinated；
(5) by step (4), treated packs after Tilapia mossambica vacuumizes.
Wherein, the time of step (2) described immersion is 7h, and temperature is 7 DEG C.
Pickling liquid includes the component of following mass percent meter:
Sodium chloride 7%, ascorbic acid 1.5%, composite phosphate 7%, surplus are water.
Composite phosphate includes the component of following parts by weight meter:
15 parts of sodium tripolyphosphate, 7 parts of sodium pyrophosphate, 3 parts of sodium dihydrogen phosphate.
Minced fillet sauce bag includes the component of following parts by weight meter:
15 parts of jewfish minced fillet, golden pomfret is 30 parts rotten, and Symeplectoteuthis oualaniensis is 25 parts, 7 parts of maize germ oil rotten.
The marinated time is 3h, and temperature is 7 DEG C.
The method of step (4) gradient low temperature drying are as follows: in 10~20 DEG C of low temperature drying air blower, dry 2~4h, then
It is placed into 20~25 DEG C of dryer, drying to fish body water content is 40~45%.
Comparative example 2
This example provides a kind of method for salting of Tilapia mossambica, step includes:
(1) it is rinsed well after removing internal organs Tilapia mossambica；
(2) with pickling liquid soaking step (1) treated Tilapia mossambica；
(3) the Tilapia mossambica gradient low temperature drying after impregnating step (2)；
(4) by step (3), treated packs after Tilapia mossambica vacuumizes.
Wherein, the time of step (2) described immersion is 7h, and temperature is 7 DEG C.
Pickling liquid includes the component of following mass percent meter:
Sodium chloride 7%, soybean protein isolate 7%, ascorbic acid 1.5%, composite phosphate 7%, surplus are water.
Composite phosphate includes the component of following parts by weight meter:
15 parts of sodium tripolyphosphate, 7 parts of sodium pyrophosphate, 3 parts of sodium dihydrogen phosphate.
The method of step (3) gradient low temperature drying are as follows: in 10~20 DEG C of low temperature drying air blower, dry 2~4h, then
It is placed into 20~25 DEG C of dryer, drying to fish body water content is 40~45%.
Detect example
It is cooked after being pickled respectively to 10 jin of Tilapia mossambicas with the method that embodiment 3 and comparative example 1,2 provide.Choose 120
Name volunteer is blind to Rofe fish tastes progress of three kinds of methods after marinated to be commented, and full marks are 100 points, to the meat and flavor of Tilapia mossambica
It scores.Referring to being commercially available commonly marinated Tilapia mossambica, the results are shown in Table 1.
Meat quality of java tilapia and flavor after table 1 is marinated
| Number | Degree Fresh & Tender in Texture | Flavor |
| The marinated Tilapia mossambica of embodiment 3 | 97 | 97 |
| The marinated Tilapia mossambica of comparative example 1 | 90 | 90 |
| The marinated Tilapia mossambica of comparative example 2 | 85 | 88 |
| Commercially available commonly marinated Tilapia mossambica | 88 | 90 |
There is no soybean protein isolate in the pickling liquid of comparative example 1, degree Fresh & Tender in Texture decreases.Comparative example 2 does not make
It is pickled with minced fillet sauce, degree Fresh & Tender in Texture and flavor are obviously poorer than the flesh of fish that embodiment 3 is pickled.
The marinated flesh of fish of the method for salting of the Tilapia mossambica of technical solution of the present invention is different from traditional salted fish product, salt content
Low, not only beneficial to human health, but also flesh of fish bright in color, the flesh of fish is neither too hard, nor too soft, delicious meat, aromatic flavour, nutrition at
Divide and enrich, culinary art is convenient.
Claims (9)
1. a kind of method for salting of Tilapia mossambica, which is characterized in that step includes:
(1) it is rinsed well after removing internal organs Tilapia mossambica；
(2) with pickling liquid soaking step (1) treated Tilapia mossambica；
(3) with minced fillet sauce Tilapia mossambica of pickling that step (2) treated；
(4) the Tilapia mossambica gradient low temperature drying by step (3) after marinated；
(5) by step (4), treated packs after Tilapia mossambica vacuumizes.
2. the method for salting of Tilapia mossambica according to claim 1, which is characterized in that the time of step (2) described immersion be 5~
10h, temperature are 5~10 DEG C.
3. the method for salting of Tilapia mossambica according to claim 1, which is characterized in that step (2) described pickling liquid includes following
The component of mass percent meter:
Sodium chloride 5~10%,
Soybean protein isolate 5~10%,
Ascorbic acid 1~2%,
Composite phosphate 5~10%,
Surplus is water.
4. the method for salting of Tilapia mossambica according to claim 3, which is characterized in that the composite phosphate includes following weight
The component of part meter:
10~20 parts of sodium tripolyphosphate,
5~10 parts of sodium pyrophosphate,
1~5 part of sodium dihydrogen phosphate.
5. the method for salting of Tilapia mossambica according to claim 1, which is characterized in that step (3) the minced fillet sauce bag includes following
The component of parts by weight meter:
10~20 parts of jewfish minced fillet,
20~40 parts of golden pomfret gruel,
20~30 parts of Symeplectoteuthis oualaniensis gruel.
6. the method for salting of Tilapia mossambica according to claim 5, which is characterized in that step (3) the minced fillet sauce further includes weight
5~10 parts of maize germ oil for measuring part meter.
7. the method for salting of Tilapia mossambica according to claim 1, which is characterized in that step (3) the marinated time be 2~
5h, temperature are 5~10 DEG C.
8. the method for salting of Tilapia mossambica according to claim 1, which is characterized in that step (4) the gradient low temperature drying
Method are as follows: the Tilapia mossambica of step (3) after marinated is placed in 10~20 DEG C of low temperature drying air blower, then dry 2~4h is put
It sets into 20~25 DEG C of dryer, drying to fish body water content is 40~45%.
9. the method for salting of Tilapia mossambica according to claim 1, which is characterized in that the method also includes taking out in step (5)
Before vacuum, sterilization processing is carried out to Tilapia mossambica with ozone.
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