Snapper bar and production method thereof

A production method and technology of sea bream, which are applied in the direction of food science, etc., can solve the problems of meat erosion, poor meat and taste, loss of nutritional value, etc., and achieve the effect of tight meat, convenient eating, and no shrinkage of meat.

Inactive Publication Date: 2016-04-20
PENGLAI JINGLU FISHERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, freezing sea bream will lose its nutritional value, and the meat made into surimi will be rotten, with poor meat texture and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for making sea bream sticks, comprising the following steps:

[0024] (1) Raw material processing: thaw the sea bream until the center temperature is -1°C-5°C, cut into 5-6cm fish pieces;

[0025] (2) Seasoning: Stir and mix the 55kg sea bream in step (1) with 0.5kg spices, 0.5kg edible salt, and 3kg starch, and marinate at 10°C for 10h to obtain the mixture;

[0026] (3) Molding: Put the mixture in step (2) into a compression cabinet, freeze it at -18°C for 12 hours, and mold it into a rod through compression;

[0027] (4) Breading: Wrap 6kg of batter powder, 20kg of bread flour, 1.5kg of baking powder and 4kg of black sesame on the outside of the formed product in step (3), and the state of the powdered product will be more vivid;

[0028] (5) Freezing, inspection and packaging: place the powder-coated sea bream sticks in a single freezer, quickly freeze them below -30°C for 15-20 minutes, freeze them until the center temperature is below -18°C, and pack the...

Embodiment 2

[0030] A method for making sea bream sticks, comprising the following steps:

[0031] (1) Raw material processing: thaw the sea bream until the center temperature is -1°C-5°C, cut into 5-6cm fish pieces;

[0032] (2) Seasoning: Stir and mix the 65kg sea bream in step (1) with 1.5kg spices, 1kg edible salt, and 5kg starch, and marinate for 5 hours at 15°C to obtain the mixture;

[0033] (3) Molding: Put the mixture in step (2) into a compression cabinet, freeze it at -18°C for 10 hours, and compress it into a rod shape;

[0034] (4) Breading: Wrap 8kg of batter powder, 30kg of bread flour, 2.5kg of baking powder and 6kg of black sesame on the outside of the formed product in step (3), and the state of the powdered product will be more vivid;

[0035] (5) Freezing, inspection and packaging: place the powder-coated sea bream sticks in a single freezer, quickly freeze them below -30°C for 15-20 minutes, freeze them until the center temperature is below -18°C, and pack them accord...

Embodiment 3

[0037] A method for making sea bream sticks, comprising the following steps:

[0038] (1) Raw material processing: thaw the sea bream until the center temperature is -1°C-5°C, cut into 5-6cm fish pieces;

[0039] (2) Seasoning: Stir and mix 60kg sea bream in step (1) with 1kg spices, 0.8kg edible salt, and 4kg starch, and marinate at 12°C for 8h to obtain the mixture;

[0040] (3) Molding: Put the mixture in step (2) into a compression cabinet, freeze it at -18°C for 10 hours, and compress it into a rod shape;

[0041] (4) Breading: Wrap 7kg of battering powder, 25kg of bread flour, 2kg of baking powder and 5kg of black sesame on the outside of the formed product in step (3), the state of the powdered product will be more vivid;

[0042] (5) Freezing, inspection and packaging: place the powder-coated sea bream sticks in a single freezer, quickly freeze them below -30°C for 15-20 minutes, freeze them until the center temperature is below -18°C, and pack them according to the w...

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PUM

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Abstract

The invention relates to a snapper bar and a production method thereof. The snapper bar provided by the invention is prepared from the following components in parts by weight: 55-65 parts of snapper, 20-30 parts of bread flour, 6-8 parts of breading powder, 1.5-2.5 parts of baking powder, 0.5-1.5 parts of spices, 0.5-1 part of salt, 4-6 parts of black sesame and 3-5 parts of starch. The snapper bar is prepared by steps of treating the raw materials, seasoning, pickling the raw materials to be tasty, molding, breading, freezing, checking and packaging and the like. The snapper bar provided by the invention can completely keep original nutritional values of the snapper, and no chemical additive, including pigments, essence, spices, preservatives and the like, is added; and the snapper bar has the advantages of good taste, beautiful appearance, abundant nutrients, convenience for eating and the like.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a sea bream stick and a manufacturing method thereof. Background technique [0002] Sea bream, belonging to the genus Tilapia, is rich in nutrition, high in protein content, rich in various essential amino acids needed by the human body, and is a high-quality high-protein product. It helps to treat various eye diseases and maintain the normal function of the immune system. Sea bream also contains vitamin E, thiamine, riboflavin, niacin and minerals potassium, sodium, calcium, magnesium, iron, manganese, zinc, copper, etc., which provide indispensable trace elements for the physiological health of the human body. [0003] At present, the processing methods of sea bream are mainly freezing and making surimi. However, freezing sea bream will lose its nutritional value, and the meat made into surimi will be rotten, with poor meat texture and taste. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00
Inventor 牟伟丽李杰孙盛娟曹建峰张道旭李建利
Owner PENGLAI JINGLU FISHERY
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