Preparation method of bread fish for preventing frozen denaturation of protein

Abstract

The invention discloses a method for preparing stuffed fish for preventing freeze denaturation of proteins, which comprises the following steps: material selection, pretreatment, protection treatment for preventing freeze denaturation, mincing, flavoring, tray filling, quick-freezing, micro-unfreezing, slicing, sizing, coating of bread bran, deep fry, cooling and packaging into products. The method is characterized in that protection treatment for preventing freeze denaturation comprises the following steps: soaking clean fish after material selection and pretreatment into a mixed solution which contains 0.03 to 0.05 percent of citric acid and 0.2 to 0.3 percent of sodium citrate for 5 to 10 minutes, taking out soaked fish, adding high fructose syrup which is 2 to 3 percent of the weight of the fish for uniform mixing, and preparing products from the fish which is penetrated by the high fructose syrup, wherein the products have tender and plump flesh and fine and elastic mouthfeel. The method has strong practicality, does not need special equipment, is convenient to operate, and suitable for processing products such as the stuffed fish or fish steak.

Description

Technical field: [0001] The invention belongs to the field of processed aquatic product frozen conditioning food in the light industry, and in particular relates to a method for preparing breaded fish that prevents protein freezing and denaturation. Background technique: [0002] Fish protein is one of the important animal proteins for human beings. Its biological value is high and it is a high-quality protein. The fat content in fish meat is relatively small, most of which are high unsaturated fatty acids, which have a certain effect on preventing atherosclerosis and coronary heart disease. According to investigations, the Eskimos living in the Arctic Circle have the lowest incidence rate of coronary heart disease in the world. Scientists believe that this may be related to their long-term eating of fish since ancient times. In the disease surveys in my country and Japan, it was also found that fishermen who lived on fishing for generations had a low prevalence of coronary...

AI Technical Summary

Problems solved by technology

[0004] The method to prevent protein freezing and denaturation is mainly to add polyphosphate, sucrose, sorbitol, etc. at present, but the effect is not very satisfactory. Polyphosphate can increase the water holding capacity of protein, but the fish meat after soaking in phosphate becomes brittle and loses fish meat The original delicate taste, the protective effect of sucrose and sorbitol on fish meat protein is directly proportional to the amount added, but the added amount will affect the flavor