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Method for preparing rinsed fish fillets from fillets of ictalurus punctatus rafinesque

A technology for channel catfish and catfish fillets, which is applied in food preparation, application, food science, etc., can solve the problems of poor elasticity and brittleness of fish fillets, and low popularity, so as to achieve good elasticity and increase the added value of products Effect

Inactive Publication Date: 2010-05-19
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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  • Summary
  • Abstract
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AI Technical Summary

Problems solved by technology

[0002] Instant-boiled meat is a food that is popular all over the country and loved by the public. The current meat-boiled slices are mostly livestock. Because the fibers of fish are short and thin, after being cut into thin slices, the instant-boiled fish fillets have poor elasticity and are fragile, resulting in nutritious fish. The popularity of shabu-shabu on the table is much lower than that of other meats

Method used

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Examples

Experimental program
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Embodiment Construction

[0015] 1. Fish pretreatment:

[0016] Cut 2.04 kg of catfish into fillets with a length of 10 cm, trim them according to the size of the forming mold, and wash off the remaining blood on the fish with clean water;

[0017] 2. Soak fish fillets:

[0018] The catfish fillets are soaked in a composite soaking solution and stirred for 30 minutes; the composite soaking solution is prepared by mixing polyphosphate, sugar and sorbitol in parts by weight at 1~2:6~10:6~10, and then adding water Adjust the weight percentage concentration to 2%-5%; wash the soaked catfish pieces with water and drain them into spare fish meat;

[0019] 3. Reorganization:

[0020] Take 20 g of transglutaminase TG with an effective factor content of 0.5%, add 60 g of water to dissolve the TG solution; then add the spare fish meat to the TG solution and stir. After the surface of the spare fish meat is fully contacted with the TG solution, place the fish meat in The forming mold is compacted and leveled; then the fo...

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PUM

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Abstract

The invention discloses a method for preparing rinsed fish fillets from fillets of ictalurus punctatus Rafinesque. The method is characterized by sequentially comprising preprocessing fish flesh, soaking fish fillets, preparing frozen fish flesh, slicing frozen fish flesh, putting the frozen fish flesh in a slicing machine and then slicing into rinsed fish fillets according to the thickness of the rinsed fillets. By the method, on the one hand, a novel method is found for the deep processing of the fillets of ictalurus punctatus Rafinesque, and the added value of the product is improved; on the other hand, a novel delicacy is provided for the rinsed fillet market. When the fish flesh prepared by the method is sliced and rinsed, the fish flesh is not loosened and broken, and the elastic property is good.

Description

Technical field [0001] The present invention relates to a food processing method using fish as a raw material, more specifically a method for preparing shabu-shabu fillets from channel catfish fillets. Background technique [0002] Shabu-shabu is a popular food throughout the country and popular among the public. At present, the meat-shabu slices are mostly domestic animals. Because the fiber of fish is short and thin, the shabu-shabu slices are not flexible and fragile, resulting in nutritious fish. The popularity of Shabu-like slices on the table is much lower than other meats. Summary of the invention [0003] In order to avoid the above-mentioned deficiencies in the prior art, the present invention provides a method for preparing fish-boiled fish fillets from channel catfish fillets. On the one hand, the fish fillets can obtain a new deep processing method and improve the additional products. Value, on the other hand, add a new delicacy to the shabu market. [0004] The charac...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 杨俊斌
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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