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Bonded fish belly meat product and preparation method thereof

A technology of fish belly meat and fish belly, which is applied in the field of bonded fish belly meat products and its preparation, can solve the problems that fish belly meat resources are not fully utilized, food resources are wasted, and deep processing is not carried out, so as to increase additional value, taste improvement, and the effect of expanding processing methods

Inactive Publication Date: 2012-10-10
BAIYANG INVESTMENT GRP INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, large-scale fish belly meat can be processed as raw materials for the catering industry. However, small-sized and broken fish belly meat is disposed of as leftovers without further processing, so that fish belly meat resources have not been fully utilized. waste of food resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1 tilapia bonded belly meat product

[0015] Deboning The ribs of the tilapia belly are shaved, and there must be no fish bones, fish intestines, fish skin and other impurities;

[0016] Bonding Press a piece of fish belly meat on another piece of fish belly meat with an enzyme adhesive (product name: meat adhesive, the main components are soybean protein isolate, TG enzyme) and subject each part to The force is uniform, the weight of the adhesive is 0.3% of the fish belly, and then the bonded fish belly is placed at 4°C for 40 minutes;

[0017] Quick freezing at -30°C for 3 hours to make the center temperature reach -18°C.

[0018] Then, inspect and pack according to the standard.

[0019] After the product is seasoned and roasted, the color is red and bright, the fragrance is strong, the outside is burnt and the inside is tender.

Embodiment 2

[0020] Example 2 carp bonded belly meat product

[0021] Bone removal The pork ribs of carp belly are shaved, and there must be no fish bones, fish intestines, fish skin and other impurities;

[0022] Bonding Press one piece of fish belly on another piece of fish belly with non-enzyme adhesive (product name: meat adhesive, the main ingredients are sodium alginate, sodium caseinate, soybean protein isolate) and make each part evenly stressed, the weight of the adhesive is 0.4% of the fish belly meat, and then place the bonded fish belly meat at 10°C for 20 minutes;

[0023] Quick freezing at -35°C for 2 hours to make the center temperature reach -18°C.

[0024] Then, inspect and pack according to the standard.

[0025] After seasoning and roasting, the product has bright red color, no fishy smell, strong fragrance and tender meat.

Embodiment 3

[0026] Example 3 Grass carp glued belly meat product

[0027] Deboning The ribs of grass carp belly are shaved, and there must be no fish bones, fish intestines, fish skin and other impurities;

[0028] Bonding Press a piece of fish belly meat on another piece of fish belly meat with a non-enzyme adhesive (product name: meat adhesive, the main ingredients are sodium caseinate, ovalbumin) and use All parts are evenly stressed, the weight of the adhesive is 0.5% of the fish belly meat, and then the bonded fish belly meat is placed at 5°C for 25 minutes;

[0029] Quick freezing at -30°C for 3 hours to make the center temperature reach -18°C.

[0030] Then, inspect and pack according to the standard.

[0031] After seasoning, frying and cooking, the product has bright color, rich aroma, crispy skin and tender meat.

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PUM

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Abstract

The invention discloses a bonded fish belly meat product. A preparation method mainly comprises the steps of boning, bonding and the like and is specifically as follows: pressing a piece of fish belly meat at the part dipped with a bonding agent of the other piece of the fish belly meat, enabling all the parts to have the uniform stress, or adding the bonding agent into the smashed fish belly meat, uniformly mixing, loading into a mold for molding, and then placing the bonded fish belly meat at the temperature of 4-10 DEG C for 20-40min. After the fish belly meat is bonded, the size and thickness of the fish belly meat can be increased, the fish belly meat can be processed as a whole piece of fish meat and can not disperse by freezing, baking, frying and the like, the shortcomings of thin property and limited cooking ways of the fish belly meat are overcome, and the processing ways of products are expanded; and furthermore, the bonded fish belly meat is finer in taste, the smashed meat is improved, no external taste occurs, and the bonded fish belly meat can be seasoned according to personal taste when the bonded fish belly meat is eaten, is easier to be accepted by consumers and can further increase the additional value.

Description

technical field [0001] The invention relates to fish meat product processing, in particular to a bonded fish belly meat product and a preparation method thereof. Background technique [0002] Fish belly meat refers to the strip-shaped fish spine meat surrounded by spines between the abdominal muscles. It is rich in nutrition, and the meat is delicious, fat but not greasy after being boned. At present, large-scale fish belly meat can be processed as raw materials for the catering industry. However, small-sized and broken fish belly meat is disposed of as leftovers without further processing, so that fish belly meat resources have not been fully utilized. cause waste of food resources. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a nutritious, delicious, and convenient-to-eat bonded fish belly meat product and a preparation method thereof. [0004] In order to solve the above technical problems, the present in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 肖桂华米顺利刘诗长韦秋萍雷晓婷佟蕾吴金龙于浩李孟婕董秀萍朱蓓薇辛丘岩
Owner BAIYANG INVESTMENT GRP INC
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