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Seasoning formula of seasoning tilapia filets and production process of filets

A tilapia fillet and production process technology, applied in the field of food processing technology and its formulation, can solve the problems of low technical content, low price, difficulty in processing fish products, etc., and achieve the effects of overcoming spoilage and improving added value.

Inactive Publication Date: 2011-03-30
郑元平
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AI Technical Summary

Problems solved by technology

However, fish meat has a high water content and is easily spoiled, which brings great difficulties to the processing of fish products.
At present, tilapia products are mainly frozen whole tilapia fish, that is, frozen tilapia without scales and viscera. According to statistics, frozen fish currently accounts for 70% of the whole tilapia product. The technical content of this product is low, the market price is also low, the sales volume is limited, and the profit is low

Method used

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Embodiment Construction

[0016] Seasoning formula for tilapia fillets: 15kg of salt, 50kg of 50% liquor, 5kg of ginger, 5kg of monosodium glutamate, 5kg of five-spice powder, 50kg of white sugar, and 10kg of vegetable oil.

[0017] Seasoning dosage: 15kg of seasoning for 100kg fish.

[0018] Production process of seasoned tilapia fillets:

[0019] (1) Remove the scales, viscera and head of the fresh tilapia, wash the blood stains and black membrane of the abdominal cavity, cut the fish body into two pieces along the back bone with a sharp knife, and then clean it.

[0020] (2) Soak the processed fish fillets in the deodorizing solution containing white wine (1%) + perilla (3%) + white vinegar (1%) for 2 hours, rinse with clean water, and drain Moisture back up.

[0021] (3) Drain the deodorized fish fillets and put them into a vacuum microwave dryer, dry them until the water content of the fish fillets is 50% to 60%, and take them out after cooling.

[0022] (4) Prepare the seasoning according to t...

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Abstract

The invention provides a seasoning formula of seasoning tilapia filets and a production process of the filets. The ingredients of the formula comprise common salt, distilled spirit, ginger, monosodium glutamate, five-spice powder, white granulated sugar and vegetable oil. The production process comprises the following steps of: preprocessing fresh tilapias; de-odorizing the fresh tilapias after removing scales, viscera and heads; and performing drying, seasoning, vacuum package and sterilization to obtain a finished product of yellow-white flaky fish slices, which has loose meat quality, is chewy, has delicious taste and strong fragrance, and has appropriate degree of saltiness. The product has a special production process, a unique flavor, an appropriate mouthfeel, is difficult to deteriorate, has long storage time, is convenient to transport and easy to deposit, can be produced by conditioned factories and has considerable benefits.

Description

technical field [0001] The invention relates to a food processing technology and its formula, especially the seasoning formula and processing technology of tilapia fillets. Background technique [0002] Tilapia has high-quality protein, fat and vitamins and other substances, especially contains various amino acids necessary for the human body, and the proportion is balanced, easy to be absorbed by the human body, eicosapentaenoic acid and docosahexaenoic acid in fish meat Acenoic acid is an essential highly unsaturated fatty acid for the human brain, which can activate brain nerve cells and improve brain function. my country's tilapia farming has developed rapidly in the past ten years, and it has become the world's largest tilapia farming production country, accounting for 55% of the world's output, most of which are sold in the form of fresh fish. However, fish meat has a high water content and is easily spoiled, which brings great difficulties to the processing of fish p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/22A23B4/03A23L17/10A23L27/00
Inventor 郑元平
Owner 郑元平
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