Preparation method of bread fish for preventing frozen denaturation of protein

A breaded fish and protein technology, applied in the preservation of meat/fish, preservation of meat/fish with chemicals, food preservation, etc., can solve the problems of unsatisfactory effect, affect the flavor, lose the delicate taste of fish, etc., and achieve easy operation , Strong practicability, the effect of reducing the sweetness of sugar

Inactive Publication Date: 2009-07-22
FUJIAN FUMING FOOD
View PDF0 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The method to prevent protein freezing and denaturation is mainly to add polyphosphate, sucrose, sorbitol, etc. at present, but the effect is not very satisfactory. Polyphosphate can increase the water holding capacity of protein, but the fish m

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] Preparation of tilapia breaded fish:

[0017] 1) Process flow: material selection→pretreatment→protective treatment against freezing denaturation→chopping→seasoning→packing→quick freezing→micro-thawing→slicing→baking→wrapping in bread crumbs→frying→cooling→packing→quick freezing→frozen storage

[0018] 2) Specific steps:

[0019] 1. Material selection and pre-treatment: The raw material requires fresh and live tilapia. After artificial bloodletting, the fish is cut into two pieces along the spine, and then put into a peeling machine to peel off the skin and phosphorus, and the blood and phosphorus in the abdominal cavity are washed. Black film, manual removal of fish bones, that is, net fish slices.

[0020] 2. Protective treatment against freezing and denaturation: Soak the clean fish meat in a mixed solution containing 0.05% citric acid and 0.3% sodium citrate for 6 minutes, take it out and drain the water, add 3% fructose syrup to the weight of the fish meat , Mix ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for preparing stuffed fish for preventing freeze denaturation of proteins, which comprises the following steps: material selection, pretreatment, protection treatment for preventing freeze denaturation, mincing, flavoring, tray filling, quick-freezing, micro-unfreezing, slicing, sizing, coating of bread bran, deep fry, cooling and packaging into products. The method is characterized in that protection treatment for preventing freeze denaturation comprises the following steps: soaking clean fish after material selection and pretreatment into a mixed solution which contains 0.03 to 0.05 percent of citric acid and 0.2 to 0.3 percent of sodium citrate for 5 to 10 minutes, taking out soaked fish, adding high fructose syrup which is 2 to 3 percent of the weight of the fish for uniform mixing, and preparing products from the fish which is penetrated by the high fructose syrup, wherein the products have tender and plump flesh and fine and elastic mouthfeel. The method has strong practicality, does not need special equipment, is convenient to operate, and suitable for processing products such as the stuffed fish or fish steak.

Description

Technical field: [0001] The invention belongs to the field of processed aquatic product frozen conditioning food in the light industry, and in particular relates to a method for preparing breaded fish that prevents protein freezing and denaturation. Background technique: [0002] Fish protein is one of the important animal proteins for human beings. Its biological value is high and it is a high-quality protein. The fat content in fish meat is relatively small, most of which are high unsaturated fatty acids, which have a certain effect on preventing atherosclerosis and coronary heart disease. According to investigations, the Eskimos living in the Arctic Circle have the lowest incidence rate of coronary heart disease in the world. Scientists believe that this may be related to their long-term eating of fish since ancient times. In the disease surveys in my country and Japan, it was also found that fishermen who lived on fishing for generations had a low prevalence of coronary...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23B4/00A23B4/20
Inventor 杨宗铭杨新
Owner FUJIAN FUMING FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap