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Gas cooking processing method of freshwater fish fillets
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A processing method and freshwater fish technology, applied in the direction of meat/fish preservation, heating preservation of meat/fish, preservation of meat/fish with chemicals, etc., can solve problems such as poor taste, fragile fish, loss of nutrition, etc., to achieve The effect of prolonging the fresh-keeping period, simple process and feasible operation
Active Publication Date: 2013-03-27
NAVY MEDICINE RES INST OF PLA
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Summary
Abstract
Description
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Problems solved by technology
[0004] The current common processing method has many defects, such as fragile fish meat, poor taste, large nutrient loss, and fish bones puncture the packaging bag, which affects the shelf life of food, etc.
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0036] (1) Drain the cleaned fresh herring, slice it at the dorsal fin, remove the back bone, and cut it into 3×3cm fish sections;
[0037] (2) pickling: the fish section of step (1) was pickled for 3 hours with a mixture of refined salt, ginger slices, yellow rice wine, scallions and mature vinegar, and the parts by weight of various raw materials were:
[0044] (3) Frying: the product of step (2) is placed in an oil pan with an oil temperature of 200° C., and fried for 3 minutes until the fish body is solid and yellow, and the dehydration rate reaches 50%, weight;
[0045] (4) Dip in seasoning: the product of step (3) is immersed in seasoning, and the dipping time is 2 minutes;
[0046] The seasoning is made up of the following components in parts by weight:
[0047] MSG 1 part
[004...
Embodiment 2
[0062] (1) Drain the cleaned fresh herring, slice it at the dorsal fin, remove the back bone, and cut it into 4×2cm fish sections;
[0063] (2) Pickling: the fish section in step (1) is marinated for 1 hour with a mixture of refined salt, ginger slices, yellow rice wine, scallions and mature vinegar, and the parts by weight of various raw materials are as follows:
[0064] 100 pieces of fish
[0065] Refined salt 2 parts
[0066] Ginger slices 2.5 parts
[0067] 2 servings of rice wine
[0068] 2 scallions
[0069] 2.5 parts aged vinegar
[0070] (3) Frying: the product of step (2) is placed in an oil pan with an oil temperature of 180° C., and fried for 5 minutes until the fish body is firm and yellow, and the dehydration rate reaches 48%, weight;
[0071] (4) Dip in seasoning: the product of step (3) is immersed in seasoning, and the dipping time is 2 minutes;
[0072] The seasoning is made up of the following components in parts by weight:
[0073] MSG 1 part
[0074]...
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PUM
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Abstract
The invention provides a gas cooking processing method of freshwater fish fillets. The method comprises the following steps: the salted, fried and flavored freshwater fish fillets are packaged by a PET-BOPA-AL-CPP composite membrane, nitrogen is filled, the package is sealed, the nitrogen-filling package of the fish fillets adopts multi-stage heating sterilization, and then the package is cooled rapidly to obtain the product. The technology of the invention is simple and convenient, is practical to operate, does not use any preservative and can effectively maintain the original flavor of the freshwater fish product; the processed fish fillets in chilli sauce are delicious and have good mouth feeling, the processing problem that the fish fillets are frangible is overcome; the original color, smell, taste and shape of the fish fillets are well maintained, the sterilization process is performed thoroughly; and the gas cooking processing method can significantly prolong the shelf life of the fish fillets, thus the fish fillets can be stored at the room temperature for two years.
Description
technical field [0001] The invention relates to a processing method of an instant product with freshwater fish as the main raw material. Background technique [0002] Fish meat is delicious, whether it is meat or soup, it is fresh, delicious and appetizing. It is a favorite food in people's daily diet and has high nutritional value. Fish meat contains a lot of protein, and the protein contained is complete protein. Moreover, the amount and ratio of essential amino acids contained in protein are most suitable for the needs of the human body, and are easily digested and absorbed by the human body. At the same time, it is rich in folic acid, vitamin B2, vitamin B12 and other vitamins, which have the effects of nourishing and invigorating the stomach, diuresis and swelling, clearing heat and detoxifying. Therefore, fish has the advantages of high protein, low fat, rich in vitamins and minerals, good taste, and easy digestion and absorption. [0003] At present, herring is sold...
Claims
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Application Information
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