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Processing technology of half-dry seasoning tilapia fillet

A tilapia fillet and processing technology technology, applied in the field of food processing technology and its formulation, can solve the problems of low price, low technical content, low profit, etc., and achieve the effect of increasing added value and overcoming corruption and deterioration.

Inactive Publication Date: 2011-06-22
郑元平 +1
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AI Technical Summary

Problems solved by technology

However, fish meat has a high water content and is easily spoiled, which brings great difficulties to the processing of fish products.
At present, tilapia products are mainly frozen whole tilapia fish, that is, frozen tilapia without scales and viscera. According to statistics, frozen fish currently accounts for 70% of the whole tilapia product. The technical content of this product is low, the market price is also low, the sales volume is limited, and the profit is low

Method used

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Effect test

Embodiment Construction

[0017] Seasoning formula: salt 25kg, 50% liquor 20kg, monosodium glutamate 5kg, chili powder 30kg, vegetable oil 10kg, aniseed water 10kg

[0018] Preparation of aniseed water: 20% star anise, 20% orange peel, 1% pepper, 1% cumin, 3% ginger. Add water and boil for 15 minutes, cool and filter.

[0019] Seasoning dosage: 15kg of seasoning for 100kg fish.

[0020] Processing technology of seasoned tilapia fillets:

[0021] (1) Remove the scales, viscera and head of the fresh tilapia, wash the blood stains and black membrane of the abdominal cavity, cut the fish body into two pieces along the back bone with a sharp knife, and then clean it.

[0022] (2) Soak the processed fish fillets in the deodorizing solution containing white wine (1%) + perilla (3%) + white vinegar (1%) for 2 hours, rinse with clean water, and drain Moisture back up.

[0023] (3) Drain the deodorized fish fillets and put them into a vacuum microwave dryer, dry them until the water content of the fish fille...

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Abstract

The invention provides a processing technology of a half-dry seasoning tilapia fillet, which comprises the steps: preprocessing fresh tilapia; removing scales, internal organs and head and removing fishy smell; and carrying out microwave drying, seasoning and vacuum packaging and sterilizing to make the ready tilapia fillet, wherein the seasoning comprises salt, white spirit, monosodium glutamate, hot pepper, five spice powder, vegetable oil and the like. The ready tilapia finished product prepared by the method is a yellow and white fish fillet which has loose meat, delicious taste and strong fragrance, is hard and achieves the best taste between salty and tasteless. In addition, the product has unique flavor, suitable taste and long shelf life, has small possibility of deteriorating, and is convenient to transport and store, thereby being produced by qualified processing factories and having considerable benefits.

Description

technical field [0001] The invention relates to a food processing technology and its formula, especially the processing technology and seasoning formula of tilapia fillets. Background technique [0002] Tilapia contains high-quality protein, fat, vitamins and other nutrients, especially various amino acids necessary for the human body, and the proportion is balanced, which is easy to be absorbed by the human body. Eicosapentaenoic acid and 22 carbon in fish Hexaenoic acid is an essential highly unsaturated fatty acid for the human brain. They can activate brain nerve cells and improve brain function. my country's tilapia farming has developed rapidly in the past ten years, and it has become the world's largest tilapia farming production country, accounting for 55% of the world's output, most of which are sold in the form of fresh fish. However, fish meat has a high water content and is easily spoiled, which brings great difficulties to the processing of fish products. At p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23B4/03A23L17/10
Inventor 郑元平
Owner 郑元平
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