Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for processing grilled fish fillets

A processing method and technology for grilling fish fillets, which are applied in the application, food preparation, food science and other directions to achieve the effects of improving taste, improving taste and reducing fishy smell

Active Publication Date: 2012-09-05
YAMADA MARINE PRODS
View PDF4 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Currently, for example, grilled saury fillets have been grilled after adding condiments in the past (for example, refer to Patent Document 1), and there is room for improvement in terms of taste and fishy smell

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for processing grilled fish fillets
  • Method for processing grilled fish fillets
  • Method for processing grilled fish fillets

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] A method for processing grilled fish fillets according to an embodiment of the present invention will be described with reference to the accompanying drawings.

[0022] M is a grilled fish fillet device, and the grilled fish fillet device M is to manufacture in large quantities after grilling any one of the ingredients 1 such as eel, saury, sardine, squid, conger eel, and loach on a series of automatic production lines Apparatus for grilling fish fillets (refer to figure 1 ). In this embodiment, the ingredient 1 is, for example, saury.

[0023] 2 is the importing part of the food material 1. In the loading part 2, the food material 1 may be raw, but usually the frozen food material 1 is thawed and transported into the grilled fish fillet device M by the trolley 3 or the like.

[0024] 4 is the opening device for removing viscera, bones, etc. after cutting the thawed food material 1; 5 is the dewatering conveyor belt for removing water while carrying the food material ...

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 provides a method for processing grilled fish fillets, which is developed to improve flavor and eliminate fishy smell. The processing method for grilled fish fillet is used for grilling one sliced eel, mackerel pike, sardine, eye-benefiting sardine, conger eel or loach. The method comprises the following steps of: coating the food material, frying the material, braising the fried food material, adding flavors onto the food material, and then grilling the food material.

Description

technical field [0001] The present invention relates to a processing method of grilled fish fillets, in particular to a processing method of grilled fish fillets for improving taste and fishy smell. Background technique [0002] Conventionally, for example, grilled saury fillets have been grilled after adding condiments in the past (for example, refer to Patent Document 1), and there is room for improvement in terms of taste and fishy smell. [0003] [Patent Document 1] Japanese Patent Laid-Open No. 2005-287392 Contents of the invention [0004] The object of the present invention is to provide a method for processing grilled fish fillets in which the ingredients are fried in oil before grilling, and then the fried ingredients are steamed, and then seasonings are added to improve the taste and fishy smell. [0005] In order to achieve the stated purpose, the processing method of the grilled fish fillet described in the technical scheme 1 is to cut the food material as any...

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
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L1/01A23L17/10A23L5/10
Inventor 山田阳一
Owner YAMADA MARINE PRODS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com