Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing technology for microwave heat penetration of pseudosciaena crocea richardson

A processing technology and technology of large yellow croaker, applied in application, food preparation, food science, etc., can solve the problems of losing the umami taste of large yellow croaker, meat stiffness, etc., and achieve the effect of uniform internal and external temperature of fish, uniform microwave density, and long preheating time

Inactive Publication Date: 2012-11-28
福建福鼎海鸥水产食品有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this product has a long shelf life, it loses the original umami taste of the large yellow croaker, and the meat is stiff

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing technology for microwave heat penetration of pseudosciaena crocea richardson
  • Processing technology for microwave heat penetration of pseudosciaena crocea richardson

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A processing technology for microwave thermal penetration of large yellow croaker, characterized in that it comprises the following specific steps:

[0036] 1) Pretreatment

[0037] Select a fresh large yellow croaker with a weight of 300g to remove scales, gills, viscera, and wash; put the large yellow croaker into the seasoning solution and soak it. Under certain conditions, soak for 2 minutes, then take it out, and drain; put the tasty large yellow croaker on a plate, and put one large yellow croaker in each plate; put the trays containing large yellow croaker into the filling machine in turn, and add 20ml of seasoning liquid to each plate The seasoning liquid is composed of the following raw materials in mass percentage: 2% salt, 0.5% mushroom essence, 0.6% cooking wine, 1% steamed fish soy sauce oil, 4% ginger, 5% spring onion, and the rest is water;

[0038] 2) Microwave preheating

[0039] Put the trays containing large yellow croakers into microwave heating eq...

Embodiment 2

[0045] A processing technology for microwave thermal penetration of large yellow croaker, characterized in that it comprises the following specific steps:

[0046] 1) Pretreatment

[0047] Select fresh large yellow croaker with a weight of 400g to remove the scales, gills, viscera, and wash; put the large yellow croaker into the seasoning solution and soak it. Under certain conditions, soak for 3 minutes, then take it out, and drain; put the tasty large yellow croaker on a plate, and put one large yellow croaker in each plate; put the trays containing large yellow croaker into the filling machine in turn, and add 25ml of seasoning liquid to each plate The seasoning liquid is composed of the following raw materials in mass percentage: 3% salt, 1% mushroom essence, 1% cooking wine, 1.5% steamed fish bean oil, 6% ginger, 6% spring onion, and the rest is water;

[0048] 2) Microwave preheating

[0049] Put the trays containing large yellow croakers into microwave heating equipme...

Embodiment 3

[0055] A processing technology for microwave thermal penetration of large yellow croaker, characterized in that it comprises the following specific steps:

[0056] 1) Pretreatment

[0057] Select fresh large yellow croaker with a weight of 500g to remove the scales, gills, viscera, and wash; put the large yellow croaker into the seasoning solution and soak it. Under certain conditions, soak for 4 minutes, then take it out, and drain; put the tasty large yellow croaker on a plate, and put one large yellow croaker in each plate; put the trays containing large yellow croaker into the filling machine in turn, and add 22ml of seasoning liquid to each plate The seasoning liquid is composed of the following raw materials in mass percentage: 4% salt, 1.5% mushroom essence, 1.5% cooking wine, 2% steamed fish soy sauce, 8% ginger, 7% spring onion, and the rest is water;

[0058] 2) Microwave preheating

[0059] Put the tray with large yellow croaker into microwave heating equipment (m...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processing technology for the microwave heat penetration of pseudosciaena crocea richardson, and belongs to the field of the processing of marine products. The technology comprises the following steps of: injecting seasoning liquid into preprocessed pseudosciaena crocea richardson, preheating the pseudosciaena crocea richardson by using microwaves of 2,450 MHz, performing microwave curing on the preheated pseudosciaena crocea richardson, sealing, freezing and storing. In the technology, the pseudosciaena crocea richardson is subjected to microwave heat penetration stage by stage, namely the processed pseudosciaena crocea richardson is subjected to first microwave preheating and second microwave curing, the two-time penetration time of fish flesh does not exceed 25 minutes, and the curing time of the fish flesh is shortened greatly compared with the conventional cooking time (about 70 minutes), so that the nutritional ingredients of the pseudosciaena crocea richardson are kept effectively, the phenomenon of burnt or half-cooked fish flesh is avoided, and the technical problems of continuous processing of processed goods of the pseudosciaena crocea richardson and the like are solved.

Description

technical field [0001] The invention relates to a seafood processing technology, in particular to a processing technology of microwave heat penetration of large yellow croaker. Background technique [0002] Large yellow croaker (Pseudosciaena crocea Richardson) belongs to the order Perciformes, and belongs to the family Scrotoaceae. It is commonly known as yellow croaker, also known as yellow croaker, big fresh, and big yellow flower. It is one of the four traditional seafood economic fish in my country. It has tender and delicious meat and a beautiful body , body color is golden and auspicious, it is a delicacy for banquets and is deeply favored by consumers. It was brought to the brink of extinction due to overfishing in the 1980s. In recent years, thanks to the breakthrough and popularization and application of artificial breeding technology, artificially farmed large yellow croaker has become the main source of large yellow croaker in the current market. The large yello...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 徐嫩弟
Owner 福建福鼎海鸥水产食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com