Processing method of sweet osmanthus-flavored instant fish fillets

A processing method and technology of sweet-scented osmanthus, which are applied in the processing field of sweet-scented sweet-scented fish fillets, can solve the problems of inability to meet the needs of eating convenience, delicious taste, health, discount on food safety, negative effects, etc., and achieve accelerated baking speed and uniform seasoning. effect, effect of consumption

Inactive Publication Date: 2016-01-13
XIAMEN WOFENG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a processing method of sweet-scented osmanthus-flavored ready-to-eat fish fillets, which overcomes the lack of flavor and poor taste of the instant fish fillets currently on the market, which have negative effects on people's bodies, greatly reduce the safety of eating, and cannot satisfy consumers. For the deficiencies of food convenience, delicacy, and health requirements, a processing method for instant fish fillets with osmanthus fragrance, unique flavor, nutrition and health care, green and healthy is provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: A processing method of osmanthus-fragrant instant fish fillet, including the following steps:

[0017] (1) Squeeze green pepper juice: Wash the green peppercorns, put them in a juicer to squeeze the juice inside the green peppercorns, and put them aside;

[0018] (2) Fish meat deodorization treatment: cut the fish meat into thin slices, add 30% of the fish weight of the egg white, 1% of the green pepper juice obtained in step (1) Stir evenly, store in the pot for 10 minutes to get the fish meat removed;

[0019] (3) Preparation of mashed fish: Put the deodorized fish obtained in step (2) into a masher and mash it into a mashed fish;

[0020] (4) Steaming of osmanthus broth: Put the osmanthus and water into the pot according to the ratio of 1:100 and cook for 10 minutes, then filter out the broth, wait to cool to room temperature to obtain the osmanthus broth;

[0021] (5) Mixing of ingredients: mix the monosodium glutamate, cooking wine, table salt, and the osmanthu...

Embodiment 2

[0026] Embodiment 2: A processing method of osmanthus-fragrant instant fish fillet, including the following steps:

[0027] (1) Squeeze green pepper juice: Wash the green peppercorns, put them in a juicer to squeeze the juice inside the green peppercorns, and put them aside;

[0028] (2) Fish meat deodorization treatment: cut the fish meat into thin slices, add 30% of the fish weight of the egg white, 1% of the green pepper juice obtained in step (1) Stir evenly, and store in the pot for 15 minutes to get the fish meat removed;

[0029] (3) Preparation of mashed fish: Put the deodorized fish obtained in step (2) into a masher and mash it into a mashed fish;

[0030] (4) Osmanthus broth steaming: Put the osmanthus and water into the pot according to the ratio of 1:100 and cook for 8 minutes, then filter out the broth, and wait to cool to room temperature to obtain the osmanthus broth;

[0031] (5) Mixing of ingredients: mix the monosodium glutamate, cooking wine, table salt, and the osma...

Embodiment 3

[0036] Embodiment 3: A processing method of osmanthus-fragrant instant fish fillet, including the following steps:

[0037] (1) Squeeze the green pepper juice: Wash the green peppercorns, put them into a juicer to squeeze the juice inside the green peppercorns, and put them aside;

[0038] (2) Fish meat deodorization treatment: cut the fish meat into thin slices, add 30% of the fish weight of the egg white, 1% of the green pepper juice obtained in step (1) Stir evenly, store in the pot for 12 minutes to get the fish meat removed;

[0039] (3) Preparation of mashed fish: Put the deodorized fish obtained in step (2) into a masher and mash it into a mashed fish;

[0040] (4) Steaming of osmanthus broth: Put the osmanthus and water into the pot according to the ratio of 1:100 and cook for 9 minutes, then filter out the broth, wait to cool to room temperature to obtain the osmanthus broth;

[0041] (5) Mixing of ingredients: mix the monosodium glutamate, cooking wine, table salt, and the osm...

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Abstract

The invention discloses a processing method of sweet osmanthus-flavored instant fish fillets and relates to the technical field of instant aquatic food processing. The processing method comprises the following nine major steps: extracting green prickleyash juice, removing fishy smell of fish meat, preparing minced fish meat, steaming and cooking sweet osmanthus soup, making accessory ingredients, mixing materials, making fillets, further seasoning the fillets and toasting the fillets. The processing method utilizes the sweet osmanthus juice as the accessory ingredient, so that the produced fish fillets have the aroma of the sweet osmanthus flowers; thus, the osmanthus-flavored instant fish fillets are unique in flavor. Moreover, the processing method is capable of integrating medicinal values of the sweet osmanthus flowers into the fish fillets, so that the prepared fish fillets have the functions of skin-caring, beautifying, soothing the throat, alleviating the symptoms of phlegm and cough, preventing ozostomia and the like.

Description

Technical field [0001] The invention relates to the technical field of aquatic instant food processing, in particular to a processing method of osmanthus-fragrant instant fish fillets. Background technique [0002] Fish is rich in nutrition and delicious in taste. With the acceleration of people's life, the development of instant fish products that are convenient and nutritious is one of the favorable directions for expanding the field of fish processing technology. At present, the processing of fish as food mainly includes raw fish frozen packaging, grilled fish, smoked fish and pickled fish. The frozen packaging of raw fish is limited to simple raw material processing, which is not easy for people to eat when buying, while grilled fish and smoked fish During the processing of salted fish and marinated fish, there are substances that destroy the umami taste of the fish itself and are unhealthy. Fish fillets can not only enjoy the deliciousness of the fish, but also save the tro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L33/10A23L5/20A23L33/105
CPCA23V2002/00A23V2200/14A23V2200/30A23V2250/21
Inventor 刘荣如
Owner XIAMEN WOFENG FOOD CO LTD
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