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Quick freezing Hemirhamphus Georgii steak foodstuff and method for producing the same

A technology of mobfish fish fillet and food, applied in food preparation, food preservation, meat/fish preservation through freezing/cooling, etc., can solve the problem of loss of active ingredients and water, loss of fresh fish flavor, and yellowing of fish meat and other problems, to achieve the effect of convenient eating, fresh and mellow taste, and long shelf life

Inactive Publication Date: 2009-01-21
RONGCHENG BODELONG FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although frozen fresh fish has the fresh flavor of fresh fish, if it is frozen for a long time, the active ingredients and moisture in the fresh fish will be lost, the flesh of the fish will turn yellow, and gradually lose the fresh fish flavor , so it has the disadvantage of short shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of quick-frozen porpoise fish steak food, which is made of fresh porpoise fish fillets without head, tail, viscera, vertebrae, fishbone, cut in half and connected by the back fish skin as raw materials. After the fish fillet is sterilized and frozen, the outer surface of the fish fillet is uniformly coated with a layer of sterile base powder, and the outer surface of the sterile base powder is hung with a layer of sterile wheat flour 14.86%, wheat starch 7.38%, salt 2.23%, guar gum 0.56% %, monosodium glutamate 0.69%, and ice water 74.28%. The outer surface of the low-temperature slurry is covered with a layer of fluffy white bread flour, forming a fluffy flour flake bread flour. Slurry and aseptic base powder wrap fish fillets in half, and the fish fillets are quick-frozen to become quick-frozen mobu fish fillets. The weight percentage of the fish fillets in the fish fillets is 47.62%. The weight percentage of the bacteria base powder is 1.59%, the weight percen...

Embodiment 2

[0022] A kind of quick-frozen porpoise fish fillet food, which is prepared from frozen and thawed fresh porpoise fish fillets without head, tail, viscera, vertebrae, fishbone, cut in half and connected by the back fish skin. Raw material, after the fish fillet is sterilized and frozen, its outer surface is uniformly coated with a layer of aseptic base powder, and a layer of sterile wheat flour 20%, wheat starch 5%, salt 3%, guar powder is hung on the outer surface of the sterile base powder. A low-temperature slurry made by mixing 1% polyglucose, 1% monosodium glutamate, and 70% ice water. The outer surface of the low-temperature slurry is covered with a layer of fluffy red bread flour wrapped outside, forming a fluffy flaky bread flour on the outside, and The low-temperature slurry and the aseptic base powder are used to wrap the half-distributed fish fillets in turn, and the fish fillets are quick-frozen to become quick-frozen mobu fish fillets, and the weight percentage of t...

Embodiment 3

[0024] A kind of quick-frozen porpoise fish fillet food, which is prepared from frozen and thawed fresh porpoise fish fillets without head, tail, viscera, vertebrae, fishbone, cut in half and connected by the back fish skin. Raw material, after the fish fillet is sterilized and frozen, the outer surface of the fish fillet is evenly coated with a layer of aseptic base powder, and the outer surface of the aseptic base powder is hung with a layer of aseptic wheat flour 10%, wheat starch 10%, salt 2%, guar A low-temperature slurry made by mixing 0.5% polyglucose, 0.5% monosodium glutamate, and 77% ice water. The outer surface of the low-temperature slurry is covered with a layer of fluffy red bread flour, forming a fluffy flaky bread flour on the outside, and The low-temperature slurry and the aseptic bottom powder are used to wrap the half-distributed fish fillets in turn, and the fish fillets are quick-frozen to become quick-frozen mobu fish fillets, and the weight percentage of ...

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PUM

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Abstract

The invention relates to a quick-frozen needle fish fillet food and a preparation method thereof. The method takes the needle fish fillet as raw material, and the fillet without head, tail, internal organs, vertebra and fish bones is made from quick-frozen needle fish which is fresh or frozen first and then unfrozen; in addition, the needle fish is cut in a fifty-fifty manner with the connection by the fish skin on fish back. After the fish fillet is sterilized and frozen, the outer surface of the fillet is evenly coated with a layer of aseptic base; the outer surface of the aseptic base is covered with a layer of low-temperature paste; the outer surface of the paste is stuck with a layer of fluffy outer dressing material, therefore, the outside of the fish fillet is in a fluffy powder-flake shape, and the inside of the fish fillet which is cut in a fifty-fifty manner is wrapped by the low-temperature sauce and the aseptic base respectively. The fish fillet is quickly frozen to become the quick-frozen needle fish fillet food. The food comprises 40-55% of the needle fish fillet, 1-5% of the aseptic base, 20-25% of the low-temperature paste and 20-30% of the outer dressing material. The quick-frozen needle fish fillet food has the advantages of attractive appearance, fresh and pure flavor, long shelf life and convenience in eating. The preparation method of the food is characterized by reasonable and strict manufacturing process and strong operability; therefore, the food prepared by the method is safe, healthy, stable quality and suitable for industrialized production.

Description

technical field [0001] The invention relates to an aquatic food product and a manufacturing method thereof, in particular to a quick-frozen porpoise fillet food and a manufacturing method thereof. Background technique [0002] Horsebug, also known as needlefish, needlefish, fish, yes There are nearly ten species of small marine fishes in the family. The body length is generally within 250mm. The body is like a short rod, with a short upper jaw and a longer lower jaw. It has a triangular vertebra like a snake and is green. Its fish meat mainly contains proteins, peptides, amino acids, minerals, vitamin B12, etc. It can be used as medicine, and its nature and flavor are sweet, flat and non-toxic. It has the functions of nourishing yin and nourishing blood, replenishing qi and detoxifying, and is used for night sweats, spontaneous sweating, dysphoria and thirst, swelling and poisoning of wounds and sores. Its meat is white and tender, and its taste is delicious and pure. I...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23B4/00A23B4/06A23B4/027A23L17/10
Inventor 唐文波
Owner RONGCHENG BODELONG FOODSTUFF
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