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Boneless fish block and method for making boneless fish block foodstuff

A production method and fish nugget technology, applied in food preparation, food science, application, etc., can solve the problem of losing the tissue structure and taste of fish meat

Inactive Publication Date: 2004-11-10
李德一
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The fish meat in the fish hamburgers currently on the market is generally sea fish or freshwater fish surimi products. Lose the original fish texture and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Take 500g silver carp to remove scales, internal organs, heads, main bones, and wash. One fish is divided into 6 pieces;

[0025] (2) Put the fish cubes directly in the refrigerator for 15 hours and then add 6g salt, 2g monosodium glutamate and 4g pepper to marinate for 1-3 hours;

[0026] (3) Sizing the marinated fish pieces for the first time: mix with flour, glutinous rice flour, corn flour in a ratio of 1:1:1, add salt, monosodium glutamate, pepper and other seasonings, add water to make a paste , Put the fish pieces in, so that the surface of the fish pieces is covered with slurry;

[0027] (4) Put the fish pieces sizing for the first time into a frying pan at 130-140℃ for 2.5-3 minutes;

[0028] (5) Use a fish de-stab machine to remove the bones of the fried fish pieces;

[0029] (6) Carry out the second sizing;

[0030] (7) Dip the sliced ​​fish that was battered for the second time with bread flour;

[0031] (8) Perform the second frying: Put the fish pieces dip...

Embodiment 2

[0034] (1) Take 500g silver carp to remove scales, internal organs, heads, main bones, and wash, and divide them into 4 pieces;

[0035] (2) Put the fish pieces in 10g salt, 3g MSG, and 5g pepper, mix well, and put them in the refrigerator for 30 hours;

[0036] (3) Sizing the marinated fish pieces for the first time: mix with glutinous rice flour, corn flour, starch in a ratio of 1:1:1, add salt, monosodium glutamate, pepper and other seasonings, add water to make a paste , Put the fish pieces in, so that the surface of the fish pieces is covered with slurry;

[0037] (4) Put the first sizing fish pieces into an oil pan at 150-160℃ and fry for 3-4 minutes;

[0038] (5) Use a fish de-stab machine to remove the bones of the fried fish pieces;

[0039] (6) Carry out the second sizing;

[0040] (7) Dip dry bread flour on the fish pieces that have been mashed for the second time;

[0041] (8) Perform the second frying: Put the fish pieces dipped in dry bread powder into the oil pan at...

Embodiment 3

[0044] (1) Take 500g silver carp to remove scales, internal organs, heads, main bones, and wash, and divide them into 4 pieces;

[0045] (2) Put the fish pieces into 12g salt, 4g monosodium glutamate and 6g pepper and marinate for 1-24 hours;

[0046] (3) Sizing the marinated fish pieces for the first time: mix with flour, corn flour, starch in a ratio of 1:1:1, add salt, monosodium glutamate, pepper and other seasonings, add water to make a paste. Put the fish pieces in so that the surface of the fish pieces is covered with slurry;

[0047] (4) Put the fish pieces sizing for the first time into an oil pan at 200-220℃ and fry for 2.5-3 minutes;

[0048] (5) Use a fish de-stab machine to remove the bones of the fried fish pieces;

[0049] (6) Carry out the second sizing;

[0050] (7) Dip dry bread flour on the fish pieces that have been mashed for the second time;

[0051] (8) Perform the second frying: Put the fish pieces dipped in dry bread powder into a 200-220℃ oil pan and fry ...

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PUM

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Abstract

The invention relates to a process for making bone-removed fish blocks comprising the steps of, scaling off domestic fresh water fish, removing internal organs, heads, and main bones, washing, dividing into multiple fish blocks, pickling the fish blocks, first sizing the pickled fish blocks, adding in condiment, charging water into pasty state, charging in fish blocks, deep frying 0.5-4 minutes, removing fish bones, second sizing, coating the fish blocks with dried bread powder, second frying, placing the fish blocks with dried bread powder into fryer of 130-240 deg. C for deep frying till the fish blocks become golden yellow.

Description

Technical field [0001] The invention relates to a method for preparing stabless fish pieces and foods made from stabless fish pieces, and belongs to the technical field of fish processing. Background technique [0002] At present, the fish meat in fish hamburgers sold on the market is generally sea fish or freshwater fish surimi products. The processing method is mostly to grind the fish meat into surimi, then remove the thorns, and then add flour and condiments to press into fish cakes. Lose the original fish tissue structure and taste. Summary of the invention [0003] The purpose of the present invention is to invent a method for preparing stabless fish pieces and foods made from stabless fish pieces to obtain block-like thornless original fish meat while keeping the fibrous tissue structure of fish meat unchanged. [0004] In order to achieve the above objectives, the technical solution of the present invention is to provide a stab-free fish nugget, which is characterized in...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L17/10
Inventor 李德一
Owner 李德一
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