Making method of quick-frozen flour-adhered seasoned pacific saury fillets

A production method and technology of saury, applied in food preparation, application, food science, etc., can solve the problems of effective ingredients and water loss, loss of fresh fish flavor, yellowing of fish meat, etc., and achieve no fishy smell, The effect of stable quality and high production efficiency

Inactive Publication Date: 2015-03-25
HENGMAO IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because saury meat contains less fat and is anti-oxidant, canned cooked fish can be stored at room temperature for more than ten years without deterioration. It has the fragrance of fresh fish, but if it is stored in the freezer for a long time, the active ingredients and water in the fresh fish will be lost, the flesh of the fish will turn yellow, and gradually lose the fragrance of fresh fish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of quick-frozen sticky powder seasoning saury fillets, through the following process steps:

[0022] (1) Fish fillet preparation Select fresh saury as raw material; remove the head and scale of saury, cut into the head from the tail of the fish along the vertebrae with a knife, separate the fish body from the vertebrae; remove the viscera , fish blood and impurities, and cut the fish body with a knife to make fish fillets; wherein, the center temperature of the fish body is controlled at -4°C during the fish fillet production process;

[0023] (2), cleaning and draining: Wash the saury fillets obtained in step (1) in salt water with a concentration of 4% to remove impurities; drain the surface water of the saury fillets after cleaning;

[0024] (3) Soaking for flavor Immerse the water-controlled fish fillets obtained in step (2) into the pre-prepared seasoning solution, control the temperature of the seasoning solution at 10°C, and soak for ...

Embodiment 2

[0031] A kind of preparation method of quick-frozen sticky powder seasoning saury fillets, through the following process steps:

[0032] (1) Preparation of fish fillets: Frozen fresh saury soaked in 2% brine and thawed as raw materials; remove the head and scales of the saury, and use a knife to cut from the tail of the fish along its vertebrae. Cut into the head, separate the fish body from the vertebrae; remove the viscera, fish blood and impurities, and cut the fish body into sections with a knife to make fish fillets; wherein, the central temperature of the fish body is controlled during the preparation of fish fillets to - 3°C;

[0033] (2), cleaning and draining: Wash the saury fillets obtained in step (1) in salt water with a concentration of 5% to remove impurities; drain the surface water of the saury fillets after cleaning;

[0034] (3) Soaking for flavor Immerse the water-controlled fish fillets obtained in step (2) into the pre-prepared seasoning solution, control...

Embodiment 3

[0041] A kind of preparation method of quick-frozen sticky powder seasoning saury fillets, through the following process steps:

[0042] (1) Fish fillets are made from frozen fresh saury soaked in 3% brine and thawed as raw materials; remove the head and scale of the saury, and use a knife to cut the fish from the tail of the fish along its vertebrae. Cut into the head, separate the fish body from the vertebrae; remove the viscera, fish blood and impurities, and cut the fish body into sections with a knife to make fish fillets; wherein, the central temperature of the fish body is controlled during the preparation of fish fillets to - 5°C;

[0043] (2), cleaning and draining: Wash the saury fillets obtained in step (1) in salt water with a concentration of 3% to remove impurities; drain the surface water of the saury fillets after cleaning;

[0044] (3) Soaking for flavor Immerse the water-controlled fish fillets obtained in step (2) into the pre-prepared seasoning solution, c...

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PUM

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Abstract

The invention relates to a making method of quick-frozen flour-adhered seasoned pacific saury fillets. The making method comprises the following steps: selecting high-quality pacific saury as the raw material; after removing the head and scaling off, filleting a pacific saury body along both sides of the vertebra by a tool; after removing internal organs and impurities, cutting the pacific saury body into segments to form the pacific saury fillets; adding the washed and drained pacific saury fillets into sauce solution prepared by blending decoction of hawthorn, decoction of mung beans, monosodium glutamate, soybean sauce, salt, granulated sugar, ground pepper, mirin, vegetable shortening, tomato sauce, lemon juice, red yeast rice, soybean protein, xanthan gum and water for immersion to enable the pacific saury fillets to have the taste of the sauce solution; draining; uniformly adhering a layer of potato starch to the outer surface of the pacific saury fillets; after shaping and placing the pacific saury fillets into a dish, feeding the pacific saury fillets into a single freezing machine to carry out quick-freezing processing; and carrying out vacuum packaging and checking to obtain the finished product after the pacific saury fillets are up to the standard. The making method disclosed by the invention adopts an advanced process, is reasonable in process and has strong operability and high making efficiency. The made pacific saury fillets are smooth and tender in taste, are palatable in sour, sweet and salty taste, are delicious in taste, have no soybean odor, are safe and sanitary and are convenient to eat.

Description

technical field [0001] The invention relates to the preparation of aquatic food products, in particular to a method for preparing quick-frozen sticky powder seasoned saury fillets. Background technique [0002] Saury is rich in protein and unsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are indispensable to the human body. Among them, EPA and DHA can inhibit hypertension, myocardial infarction, and arteriosclerosis. role. Pacific saury is white and tender, with pure flavor and cheap price. It is a very common fish species in food dishes in some East Asian regions. [0003] At present, there are mainly cooked fish cans, fish balls, frozen fresh fish sections, etc. on the market using saury as raw material to make instant food. Because saury meat contains less fat and is anti-oxidant, canned cooked fish can be stored at room temperature for more than ten years without deterioration. It has the fragrance of fresh fish, but if...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/29A23L1/22A23L17/10A23L27/00A23L33/00
CPCA23L17/10A23L27/10A23L27/88
Inventor 樊海英袁玉刚李英霞
Owner HENGMAO IND GRP
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