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Preparation method of fish meat for rinsing fish slice

A fish meat and fish fillet technology is applied in the field of food preparation using fish as raw materials, and can solve the problems of slicer production, loose fish meat, small fish meat, etc.

Inactive Publication Date: 2009-07-08
德炎水产食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, shabu-shabu fillets can only be made on the spot, that is, the fish can only be cut into fillets on the spot, and cannot be made by a slicer. The reason is that the fish is small and fragile. When filleting the fish, the flesh will also loosen immediately

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Steps to remove fishy smell:

[0028] (1.1) Soak the fish meat in an edible acetic acid solution with a concentration of 0.4 to 0.5% by weight for 50 to 60 minutes;

[0029] (1.2) The step of soaking the fish meat in the pickling solution; specifically:

[0030] Soak the fish meat in the pickling liquid for 20-30 minutes, the temperature of the pickling liquid is 4-6°C, and the weight ratio of the fish meat to the pickling liquid is 1:1.

[0031] (1.3) Take out the fish meat and let it stand for 50-60 minutes;

[0032] The pickling solution is an aqueous solution containing salt, rice wine and compound spice juice, wherein the weight of salt accounts for 1-4% of the weight of the pickle solution, the weight of rice wine accounts for 0.8-1.2% of the weight of the pickle solution, and the weight of the compound spice juice The weight accounts for 0.08~0.12% of the pickling liquid weight.

[0033] (2) Steps of fish meat recombination:

[0034] (2.1) The step of imm...

Embodiment 2

[0042] (1) Steps to remove fishy smell:

[0043] (1.1) Soak the fish in an edible acetic acid solution with a concentration of 0.5 to 0.7% by weight for 60 to 80 minutes;

[0044] (1.2) The step of soaking the fish meat in the pickling solution; specifically:

[0045] Soak the fish meat in the pickling liquid for 30-40 minutes, the temperature of the pickling liquid is 4-6°C, and the weight ratio of the fish meat to the pickling liquid is 1:1.2.

[0046] (1.3) Take out the fish meat and let it stand for 60-80 minutes;

[0047] The pickling solution is an aqueous solution containing salt, rice wine and compound spice juice, wherein the weight of salt accounts for 2-3% of the weight of the pickle solution, the weight of rice wine accounts for 1% of the weight of the pickle solution, and the weight of compound spice juice accounts for 2% of the weight of the pickle solution. 0.1% by weight of pickling liquid.

[0048] (2) Steps of fish meat recombination:

[0049] (2.1) The s...

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PUM

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Abstract

The invention relates to a method for preparing fish meat used for boiling filet in a hot pot. The method comprises the concrete steps for recombining the fish as follows: (2.1) the step of dipping the fish meat in reconstituent solution for 60-90 minutes; (2.2) the step of airing; (2.3) the step of pressing into pieces; and (2.4) quick freezing into a finished product. The reconstituent solution is aqueous solution containing glutamine transaminage, phosphate, white sugar and sorbierite, the weight concentration of the aqueous solution is 5%-10%, and the weight portion ratios of the glutamine transaminage, the phosphate, the white sugar and the sorbierite is 1:3-10:40-70:40-70. The method recombines the fish meat by a compound enzyme method. The action of the reconstituent solution is to lead the fish meat to be conglutinated with each other; the fish meat does not disperse easily after being pressed into blocks; and the fish can not break or loosen when being sliced or boiled in the hot pot.

Description

technical field [0001] The invention relates to a food preparation method, in particular to a food preparation method using fish as a raw material. Background technique [0002] At present, shabu-shabu fillets can only be made on the spot, that is, the fish can only be cut into fillets on the spot, and cannot be made by a slicer. The reason is that the fish is small and fragile. When filleting the fish, the flesh will also loosen immediately. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for preparing fish meat for rinsing fish fillets. The product prepared by the method can be sliced ​​by a slicer, and the fish meat will not be loose when rinsing the fish fillets. [0004] The technical solution adopted by the present invention to solve the problems of the technologies described above is: [0005] A method for preparing fish meat for shabu-shabu fillets, which includes the step of recombining fish m...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 肖永强程明卢德炎
Owner 德炎水产食品股份有限公司
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