Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of pomfret instant food

The technology for pomfret and food is applied in the field of preparation of pomfret ready-to-eat food, can solve the problems of low commercial utilization value, astringent taste of pomfret and the like, and achieves the effects of good taste, simple preparation and feasible operation.

Inactive Publication Date: 2018-03-30
SHANDONG HOMEY AQUATIC DEV
View PDF2 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Previously, this fish could only be sold in frozen or fresh form, and its commercial value was low, and the pomfret often tastes astringent and hard when cooked directly

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of pomfret instant food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] In the present embodiment, a kind of preparation method of pomfret ready-to-eat food, it goes through the following steps:

[0022] (1) Provide fresh pomfret, cut into pieces and steam for 7 minutes, and remove the fish bones to obtain fish meat;

[0023] (2) Add 0.9 times the weight of water to the pomfret meat obtained in step 1, and add papain to 1400 U / mL, and enzymatically hydrolyze at 38 degrees Celsius for 3 hours;

[0024] (3) Add 7.2% cornstarch by weight, 0.35% salt, and 4.5% whole egg liquid to the enzymolysis slurry obtained in step 2, and stir and mix evenly to obtain a fish slurry;

[0025] (4) Put the fish slurry obtained in step 3 into a metal container and steam it for 12 minutes to shape it, then cool it down and cut it out of the mold to become a finished product.

Embodiment 2

[0027] In the present embodiment, a kind of preparation method of pomfret ready-to-eat food, it goes through the following steps:

[0028] (1) Provide fresh pomfret, cut into pieces and steam for 10 minutes, and remove the fish bones to obtain fish meat;

[0029] (2) Add 1.2 times the weight of water to the pomfret meat obtained in step 1, and add papain to 1800 U / mL, and enzymolyze it at 35 degrees Celsius for 4 hours;

[0030] (3) Add 5% cornstarch by weight, 0.5% salt, and 3% whole egg liquid to the enzymolysis slurry obtained in step 2, and stir and mix evenly to obtain a fish slurry;

[0031] (4) Put the fish slurry obtained in step 3 into a metal container and steam it for 20 minutes to shape it, then cool it down and cut it out of the mold to become a finished product.

Embodiment 3

[0033] In the present embodiment, a kind of preparation method of pomfret ready-to-eat food, it goes through the following steps:

[0034] (1) Provide fresh pomfret, cut into pieces and steam for 5 minutes, and remove the fish bones to obtain fish meat;

[0035] (2) Add water 0.5 times its weight to the pomfret meat obtained in step 1, and add papain to 1200 U / mL, and enzymolyze it at 40 degrees Celsius for 2 hours;

[0036] (3) Add 10% cornstarch by weight, 0.3% salt, and 5% whole egg liquid to the enzymolysis slurry obtained in step 2, and stir and mix evenly to obtain a fish slurry;

[0037] (4) Put the fish slurry obtained in step 3 into a metal container and steam for 10 minutes to shape it, then cool it down and cut it out of the mold to become a finished product.

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 present invention discloses a preparation method of pomfret instant food and solves a problem that existing pomfrets are astringent and hard in taste in a direct cooking. The preparation method comprises the following steps: (1) fresh pomfrets are provided, the provided pomfrets are cut into blocks, the pomfret blocks are cooked, and fishbones are removed to obtain fish meat; (2) water is added to the pomfret meat obtained in the step 1 and papain is added to conduct an enzyme digestion; (3) corn starch, edible salt and whole egg liquid are added to enzymolysis slurry obtained in the step2, and the materials are mixed evenly to obtain fish meat slurry; and (4) the obtained fish meat slurry obtained in the step 3 is placed in a metal container to be steamed and molded, then the moldedfish meat slurry is cooled, the cooled molded fish meat slurry is de-molded, and the de-molded fish meat slurry is cut into a finished product. The method is reasonable in steps, advanced in technology, simple in preparation and feasible in operation. The prepared pomfret instant food by using the method is good in mouthfeel and taste, and has a wide application value.

Description

technical field [0001] The invention relates to the preparation of aquatic food products, in particular to a preparation method of pomfret ready-to-eat food. Background technique [0002] Pomfret belongs to the order Perciformes, Pomfretidae. The body is short and tall, with extremely flattened sides and slightly diamond-shaped. The head is small, the snout is round, the mouth is small, and the teeth are thin. In adult fish, the pelvic fin disappears, and the caudal fin is deeply forked. The lower leaves are longer, the body is silvery white, and the upper part is slightly blue-gray. It feeds on crustaceans and the like. Pomfret is a common marine fish caught in Shandong, my country. Previously, the fish could only be sold frozen or fresh, and its commercial value was low, and pomfret often tasted astringent and hard when cooked directly. Therefore, there is an urgent need for a method with good taste and simple preparation to process pomfret and prepare pomfret instant...

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): A23L17/00A23L17/10
CPCA23L17/10A23L17/65
Inventor 孙永军鞠文明胡炜唐晓波
Owner SHANDONG HOMEY AQUATIC DEV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap 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