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Roasted fish slice processing method

A processing method and fish fillet technology, applied in the processing of squid and seafood food processing, can solve the problems of hidden dangers to health, change of delicious taste, large nutrient loss, etc., so as to prolong the life of goods, ensure safety and hygiene quality and stable quality, Nutrient-rich effect

Inactive Publication Date: 2011-02-02
PENGLAI JINGLU FISHERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processing methods of squid are divided into dry and fresh, but these traditional processing methods have unavoidable defects, such as: the dried products are hard, the nutrition loss is large and the taste is poor, and the processing of fresh products requires the addition of preservatives. The defects of chemical products such as chemical products have changed the original delicious taste, and there are certain hidden dangers to human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The barbecue fish fillet processing method of the present embodiment is special in that it comprises the following operations:

[0022] (1), material: squid meat;

[0023] (2), thawing: take the material 1 hour in advance and thaw it naturally;

[0024] (3), blanching: blanching in hot water until half cooked;

[0025] (4), cooling: add ice to cool down;

[0026] (5) Cut strips: cut strips according to the required size;

[0027] (6), ingredients: according to 10 parts of squid strips, 0.5 part of soy sauce, 0.1 part of monosodium glutamate, and a little other spices, mix well;

[0028] (7) Seasoning: choose different seasoning times in different environments, and stir during the process;

[0029] (8), drying and grilling: the fish pieces are dried in hot air, and the moisture content is required to be 40%;

[0030] (9) Packaging: vacuum packaging as required.

Embodiment 2

[0032] The barbecue fish fillet processing method of the present embodiment is special in that it comprises the following operations:

[0033] (1), material: squid meat;

[0034] (2), thawing: take the material 1 hour in advance and thaw it naturally;

[0035] (3), blanching: blanching in hot water until half cooked;

[0036] (4), cooling: add ice to cool down;

[0037] (5) Cut strips: cut strips according to the required size;

[0038] (6), ingredients: press 10 parts of squid strips, 0.6 part of soy sauce, 0.3 part of monosodium glutamate, and a little other spices, and mix them evenly;

[0039] (7) Seasoning: choose different seasoning times in different environments, and stir during the process;

[0040] (8), drying and grilling: drying the fish pieces in hot air, the moisture content is required to be 30%;

[0041] (9) Packaging and sterilization: vacuum packaging and autoclaving as required.

Embodiment 3

[0043] The barbecue fish fillet processing method of the present embodiment is special in that it comprises the following operations:

[0044] (1), material: squid meat;

[0045] (2) Thawing: take the material 1 hour in advance and thaw it naturally; or completely thaw with running water;

[0046] (3), blanching: 95 ℃-98 ℃, the time is 1-2 minutes, and the blanching process is stirred every 1 minute;

[0047] (4) Cooling: add ice to cool down to below 10°C, drain for 3-5 minutes;

[0048] (5) Cut strips: cut strips according to the required size;

[0049] (6), ingredients: according to 10 parts of squid strips, 0.4 part of soy sauce, 0.2 part of monosodium glutamate, and a little other spices, mix well;

[0050] (7), seasoning and draining: 12 hours into the taste, stirring once every 2 hours, keeping the room temperature below 10 °C, and controlling the liquid for 3-5 minutes;

[0051] (8) Drying: place the seasoned fish fillets flat on the net and enter the drying channe...

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PUM

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Abstract

The present invention relates to a preparation method of barbecued fish strip, in particular, it relates to a processing method of squid. Said method includes the following procedures: (1), selecting material; (2), defrosting; (3), scalding; (4), cooling; (5), cutting into strips; (6), adding auxiliary material; (7), flavouring; (8), drying and barbecueing; (9), vacuum packaging; and (10), high-pressure sterilizing and putting into storage.

Description

1. Technical field [0001] The invention relates to a method for processing grilled fish fillets, in particular to a method for processing squid, and belongs to the technical field of seafood processing methods. 2. Background technology [0002] Squid is rich in calcium, phosphorus and iron, which are very beneficial to bone development and hematopoiesis, and can prevent anemia. In addition to being rich in protein and amino acids needed by the human body, squid is also a low-calorie food containing a large amount of taurine. It can relieve fatigue, restore vision, and improve liver function. The trace elements such as polypeptides and selenium contained in it have anti-virus and anti-radiation effects. At present, the processing methods of squid are divided into dried and fresh food, but these traditional processing methods have inevitable defects, such as: the dried product is hard, the loss of nutrients is large and the taste is poor, and the processing of fresh products...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/333A23L1/01A23L17/50A23L5/10
Inventor 牟伟丽
Owner PENGLAI JINGLU FISHERY
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