Fish flesh fragrance-locking, taste-controlling, and flavor-improving method

• Main Authors: DING YUTING, GU SAIQI, DAI WANGLI, ZHOU XUXIA
• Format: Patent
• Language: Chinese; English
• Published: 29.03.2019
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a fish flesh fragrance-locking, taste-controlling, and flavor-improving method, which comprises following steps: fish preprocessing, pulse type breathing rolling and fish fleshsurface coating-fixing, fish packing, freezing, and storing. In the pulse type breathing rolling and fish flesh surface coating-fixing, vacuum rolling is adopted, carrageenan and potassium chloride gel carry out reactions, trehalose and sodium polyphosphate are used to resist the freeze denaturation of proteins; and perilla, black tea, and ginger powder are used to carry out pickling to enhance the fragrance and remove the fishy smell. The flavor and elasticity of fish flesh are largely improved by the steps mentioned above, the quality of fish flesh is guaranteed, at the same time, the shelflife is prolonged, the needs of consumers are better satisfied, the operation is simple, the fish flesh quality is high, and the taste is good. 种鱼肉的锁香控味及其风味改良方法，所述方法包括鱼体预处理、脉冲式呼吸滚揉与鱼肉表面的覆衣固膜、鱼体的包装、冻结与冻藏：其中，所述脉冲式呼吸滚揉与鱼肉表面的覆衣固膜