Instant baked fish processing method

A processing method and technology for grilling fish, which are applied in the field of food processing, can solve problems such as poor taste and high hardness, and achieve the effects of difficult quality, good taste and favorable penetration.

Inactive Publication Date: 2017-01-04
黎志春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the instant grilled fish in the prior art still has the technical problems of high hardness and poor mouthfeel.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The object of the present invention is to provide a kind of processing method of instant grilled fish, and the steps comprise:

[0032] 1) Clean 1000 parts of live crucian carp by weight, and cut the fish body along the back;

[0033] 2) Put the fish treated in step 1 into clear water and soak for 3 hours;

[0034] 3) Thirteen spices: 2 parts, salt: 4 parts, Chinese prickly ash: 2 parts, cooking wine: 4 parts, sucrose: 3 parts, soy sauce: 3 parts, white vinegar: 2 parts, green onion powder: 3 parts and ginger Flour: 3 parts to make a marinade;

[0035] 4) Put the fish soaked in step 2 into the marinade prepared in step 3, and marinate for 40 minutes;

[0036] 5) Put the fish marinated in step 4 into a vacuum packaging bag and put it into a refrigerator with a temperature of 3°C for marinating for 30 hours;

[0037] 6) Put the marinated fish in step 5 into the pot for frying, take it out when the surface of the fish is golden yellow, and place it at room temperature f...

Embodiment 2

[0053] The object of the present invention is to provide a kind of processing method of instant grilled fish, and the steps comprise:

[0054] 1) Clean 800 parts of live carp by weight, and cut the fish body along the back;

[0055] 2) Put the fish treated in step 1 into clear water and soak for 2 hours;

[0056] 3) Thirteen spices: 1 part, salt: 2 parts, Chinese prickly ash: 1 part, cooking wine: 2 parts, sucrose: 2 parts, soy sauce: 2 parts, white vinegar: 1 part, green onion powder: 2 parts and ginger Powder: 1 part is made into a marinade;

[0057]4) Put the fish soaked in step 2 into the marinade prepared in step 3, and marinate for 30 minutes;

[0058] 5) Put the fish marinated in step 4 into a vacuum packaging bag and put it into a refrigerator with a temperature of 0-3°C for marinating for 28 hours;

[0059] 6) Put the marinated fish in step 5 into the pot for frying, take it out when the surface of the fish is golden yellow, and place it at room temperature for 1 h...

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PUM

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Abstract

The invention provides an instant baked fish processing method. The instant baked fish processing method comprises the steps of 1 preparation of mixing materials, 2 salting, 3 frying, 6 freezing, 7 smoking, 8 salting, 9 deep drying, 10 baking and 11 freezing. The moisture of instant baked fish made by adopting the method is not lost, nutrients in the meat and flavor ingredients are comprehensively retained in products, the specific tenderness and freshness of the instant baked fish products are maintained, the salting process is added, meat pieces are tasted well and have a good flavor and bright color and luster, and the products are suitable for large-scale production. The instant baked fish products made by adopting the method adopts vacuum package and are salt under low temperature condition, the mixing materials and seasonings are fully in contact with semi-finished fried meat products under the condition of a water-oil phase to facilitate a permeation effect and uniform tasting, and the quality of the meat pieces is not affected under the conditions of hypoxia and low temperature.

Description

technical field [0001] The invention relates to the food processing industry, in particular to a processing method for instant grilled fish. Background technique [0002] Fish is lean meat, 100 grams of fish contains less than 2 grams of fat, and 100 grams of sausage contains more than 10 grams of fat. Even the fattiest Norwegian salmon contains half the calories of pork chops. Fish is also an important source of protein. Fish meat is easily absorbed by the human body, and 100 grams of fish meat guarantees half of the protein required by the human body every day. Fish also supplies vitamins A, D, E, etc. needed by the human body. Fish also contains a variety of fatty acids, which can prevent blood viscosity from increasing, effectively prevent heart disease, and strengthen the brain and nerve tissue as well as the retina of the eye. For pregnant women and babies, these fatty acids are even more indispensable. A recent study by scientists shows that fatty acids also play...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00
Inventor 黎志春
Owner 黎志春
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