Why should we innovate and modernize the production technology of traditional cured fish in China?

by admin

cured fish products are an important traditional food in China. Chinese residents have the traditional custom of making cured fish every winter, which is welcomed by consumers because of its unique flavor. However, China’s cured products have been produced by traditional processes such as dry curing and sun drying at natural temperature. When dry curing at natural temperature is adopted, high concentration salt is required to prevent corrosion, and the curing time is long; However, if natural drying is adopted, its production cycle is long and vulnerable to climate. In particular, the fish body contains a large number of highly unsaturated fatty acids (about 30% of the total fatty acids), which are easy to be oxidized under the action of sunlight and ultraviolet rays

pickled fish fillets
at present, there are nearly 100 million patients with cardiovascular and cerebrovascular diseases in China. Modern medicine has proved that low salt is conducive to the prevention of cardiovascular and cerebrovascular diseases, and highly unsaturated fatty acids are conducive to the prevention and treatment of cardiovascular and cerebrovascular diseases. The traditional production process of cured fish has some problems, such as high salt, long production cycle, greatly affected by the climate and easy oxidation of highly unsaturated fatty acids. It can not meet the needs of people for healthy diet and large-scale production. “Low salt and low temperature pickling, low temperature drying and compound seasoning technology” is a new technology developed to solve the problems existing in the production process of traditional cured fish products. Using this technology can promote the growth of lactic acid bacteria, accelerate the fermentation and flavor formation of cured fish, overcome the high salt defect of traditional technology, and prevent the oxidation of highly unsaturated fatty acids in fish, Improve the nutritional value and quality stability of products.

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