Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Processing method of fish diced meat non-cooking freezing prepared food and product prepared by processing method

A technology of freezing conditioning and processing methods, applied in the field of food preservation and processing, to achieve the effects of rich fresh and sweet flavor, convenient eating, and cost reduction

Inactive Publication Date: 2012-12-05
SHANDONG ORIENTAL OCEAN SCI TECH
View PDF3 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to propose a processing method and product of diced fish raw frozen frozen prepared food, to solve the background technology: aquatic frozen prepared food and Frozen slices are the majority, deep-processed frozen prepared foods are mostly deep-fried fish steaks and fish nuggets, and the variety is relatively single

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] 2. Meat picking: After the raw materials are thawed, the heads and viscera are removed, and the meat is sliced. Thoroughly debone the fish meat obtained by slicing, and remove the fish skin.

[0012] 3. Cleaning: Clean the fish fillets with tap water to remove blood, scales and black film, then drain and set aside.

[0013] 4. Cut into pieces: Cut the washed fish into pieces, 10-20g each.

[0014] 5. Seasoning: 3.5% table salt, 5.0% soft white sugar, 0.5% sodium glutamate, the rest is water, each component is a percentage by mass, mix well and serve. Mix the seasoning liquid with the fish, and season for 60 minutes. The seasoning liquid should be subject to the fact that the fish has just been covered, and turn it every 10 minutes.

[0015] 6. Diced: Cut the marinated fish into small cubes of 0.5-1.5g.

[0016] 7. Coating: starch coating is prepared into a uniformly mixed aqueous solution of 50% starch, 1.0% salt, 1.5% sugar, and 0.2% sodium glutamate by mass percent...

Embodiment ２

[0024] 2. Meat picking: After the raw materials are thawed, the heads and viscera are removed, and the meat is sliced. Thoroughly debone the fish meat obtained by slicing, and remove the fish skin.

[0025] 3. Cleaning: Clean the fish fillets with tap water to remove blood, scales and black film, then drain and set aside.

[0026] 4. Cut into pieces: Cut the washed fish into pieces, 10-20g each.

[0027] 5. Seasoning: 3.5% table salt, 5.0% soft white sugar, 0.5% sodium glutamate, the rest is water, each component is a percentage by mass, mix well and serve. Mix the seasoning liquid with the fish, and season for 60 minutes. The seasoning liquid should be subject to the fact that the fish has just been covered, and turn it every 10 minutes.

[0028] 6. Diced: Cut the marinated fish into small cubes of 0.5-1.5g.

[0029] 7. Coating: Prepare starch coating with a uniformly mixed aqueous solution containing 45.0% starch, 5.0% curry powder, 1.0% salt, 2.0% sugar, and 0.2% sodium ...

Embodiment 3

[0037] 2. Meat picking: After the raw materials are thawed, the heads and viscera are removed, and the meat is sliced. Thoroughly debone the fish meat obtained by slicing, and remove the fish skin.

[0038] 3. Cleaning: Clean the fish fillets with tap water to remove blood, scales and black film, then drain and set aside.

[0039] 4. Cut into pieces: Cut the washed fish into pieces, 10-20g each.

[0040] 5. Seasoning: 4.0% table salt, 6.0% soft white sugar, 0.7% sodium glutamate, 4.0% cooking wine, the rest is water, each component is a mass percentage, mix well and serve. Mix the seasoning liquid with the fish, and season for 60 minutes. The seasoning liquid should be subject to the fact that the fish has just been covered, and turn it every 10 minutes.

[0041] 6. Diced: Cut the marinated fish into small cubes of 0.5-1.5g.

[0042] 7. Coating: starch coating made into a uniformly mixed aqueous solution of 47.0% starch, 3.0% black pepper powder, 1.0% salt, 1.5% sugar, 0.3%...

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 relates to a processing method of a fish diced meat non-cooking freezing prepared food and a product prepared by the processing method. The processing method and the product solve the problem in background art that most freezing prepared foods of aquatic products are freezing microtome sections, most finish machining freezing prepared foods are fried fish chips and fish blocks, and types are single. A technical scheme for solving the technical problem is that fish meat is washed and cut into blocks, the fish blocks are placed in a seasoning liquid for seasoning for 50-80min, and then the fish blocks after seasoning are cut into 0.5-1.5g small diced meat; starch is evenly wrapped on the diced meat, and crumbs are wrapped on the diced meat; and fish popcorns after wrapping are placed in a flat disc which is sent to a refrigeration house for quick-freezing to obtain the fish diced meat non-cooking freezing prepared food. The processing method is used for processing of the freezing prepared food, is attractive in product appearance, abundant in nutrition, delicious in taste, long in quality guarantee period and convenient to eat, and has good market development prospects.

Description

[0001] technical field [0002] The invention belongs to the field of food preservation and processing, and in particular relates to a processing method of raw diced fish meat frozen frozen prepared food and a product thereof. Background technique [0003] my country is a big country in the production and consumption of aquatic products. Since 1990, my country's aquatic product output has been ranking first in the world. In recent years, my country's aquatic product processing industry has developed rapidly. There are more than 8,000 aquatic product processing enterprises, with a processing capacity of 13 million tons and a processing volume of nearly 10 million tons. Millet and its products, canned food, pickled and smoked products, fish meal, fish oil, algae food, pharmaceutical chemicals and health products and other products. Among them, aquatic frozen prepared food has developed rapidly. [0004] Frozen prepared foods refer to agricultural products, livestock and pou...

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 Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 郭红毛毛于春松刘云涛
Owner SHANDONG ORIENTAL OCEAN SCI TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
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