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Quick-freezing laver sardine steak food and preparation thereof

A technology of sardine steaks and sardines, which is applied in the field of quick-frozen seaweed sardine steak food and its manufacture, can solve the problems of unseen quick-frozen food, etc., and achieve the effects of enhancing immunity, preventing brain decline, and stabilizing quality

Inactive Publication Date: 2008-12-10
RONGCHENG BODELONG FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there have been no reports of using sardines and seaweed to make quick-frozen food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of quick-frozen seaweed sardine steak food, which uses fresh sardine headless, tailless, visceral, and bone spur-free fish fillets connected by the back skin and distributed in half as raw materials. Apply a layer of sterile base powder evenly, and then hang a layer of slurry made of 15% sterile powder, 7.5% wheat starch, 2% salt, 1% guar gum, 0.5% monosodium glutamate, and 74% water. The outer surface of the slurry is pasted with a layer of wrapping material made by mixing 95% bread flour and 5% laver powder, thereby forming a fluffy powder sheet on the outside, and the inside surface is sequentially made of slurry, sterile base powder The fish steak wrapped with fish fillets is quick-frozen and serves as quick-frozen seaweed sardine steak food. The weight percent of sardine slices in the quick-frozen seaweed sardine steak food is 46%, the weight percent of aseptic base powder is 5%, the weight percent of slurry is 21%, and the weight percent of outer wrapping m...

Embodiment 2

[0023] A kind of quick-frozen seaweed sardine steak food, which is made of frozen and thawed fresh sardines without head, tail, viscera, bone spurs, fish fillets connected by the back skin, and distributed in half as raw materials. The outer surface is evenly coated with a layer of sterile base powder, and then hung with a layer of 11% sterile powder, 14% wheat starch, 1.5% salt, 0.5% guar gum, 0.7% monosodium glutamate, and 72.3% water. The slurry, the outer surface of the slurry sticks a layer of coating material mixed with 86% bread flour and 14% laver powder, so as to form a fluffy powder sheet on the outside, and the inside surface is successively made of slurry, The fish fillets wrapped in aseptic base powder are quick-frozen and serve as quick-frozen seaweed sardine steak food. The weight percent of sardine slices in the quick-frozen seaweed sardine steak food is 54%, the weight percent of aseptic base powder is 7%, the weight percent of slurry is 18%, and the weight pe...

Embodiment 3

[0025] A kind of quick-frozen seaweed sardine steak food, which uses fresh sardine headless, tailless, visceral, and bone spur-free fish fillets connected by the back skin and distributed in half as raw materials. After evenly coating a layer of sterile base powder, hang a layer of slurry prepared by aseptic powder 19%, wheat starch 5%, salt 3%, guar gum 1.4%, monosodium glutamate 0.9%, and water 70.7%. The outer surface of the material is pasted with a layer of outer covering material made by mixing 90% bread flour and 10% laver powder, thereby forming a fluffy powder sheet on the outside, and the inner surface is successively wrapped by slurry and sterile base powder. The fish fillets are quick-frozen and serve as quick-frozen laver sardine steak food. In the quick-frozen seaweed sardine steak food, the weight percent of sardine fillets is 50%, the weight percent of aseptic base powder is 4%, the weight percent of slurry is 16%, and the weight percent of outer coating materi...

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PUM

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Abstract

The invention relates to a quick-frozen sardine steak food with chopped purple seaweeds and the making method thereof. Fresh or frozen and unfrozen fresh sardines are selected to make sardine fresh slices without heads, tails, internal organs and bone spurs, with connected fish skin on the backs and cut into halves as raw materials; the outer surfaces of the fish slices are evenly brushed with a layer of basic sterile powder and then coated with a layer of stiff paste which is prepared with sterile powder, wheat starch, salt, emulsifier, gourmet powder and water in definite proportions; the outer surface of the stiff paste is attached with a layer of outer coating made by bread powder and chopped purple seaweeds in definite proportions so as to obtain fish steaks taking the shapes of puffed powder slices and internally coated with the stiff paste and the basic sterile powder; after being quick-frozen, the fish steaks can then be made into quick-frozen sardine steak food with chopped purple seaweeds. The food is nutritious and healthy, has long shelf life, beautiful shape and delicious taste and is convenient to be eaten. The making method of the food has reasonable and strict technology, strong operability and high making efficiency and the food made is safe and healthy and stable in quality.

Description

technical field [0001] The invention relates to a fish product and a manufacturing method thereof, in particular to a quick-frozen seaweed sardine steak food in which sardines and laver are matched and a manufacturing method thereof. Background technique [0002] Sardine (Sardine), also known as "sand mullet", is a general term for some herrings. It is widely distributed in the temperate ocean areas of 6-20 degrees north and south latitudes. It is one of the important economic fishes in the world. Because sardines are small in size, high in output and low in value, and difficult to keep fresh and processed, most sardines are used as raw materials for fish meal. According to relevant records, sardines have high fat content and delicious taste. It contains a long-chain fatty acid with 5 double bonds, which can prevent thrombosis and has special effects on treating heart disease. At present, sardines are mainly used as canned food for people to eat. . In recent years, process...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/317A23P1/08A23L13/60A23L17/10A23P20/12A23P20/15
Inventor 唐文波
Owner RONGCHENG BODELONG FOODSTUFF
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