Manufacturing method of roast fish

A production method and technology for grilling fish, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of not easy to tear and chew, limit consumer groups, poor taste, etc., achieve not easy to absorb moisture, and the production method is simple and easy to implement , good flavor effect

Active Publication Date: 2012-03-07
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for making grilled fish, which uses a reasonable process and a better puffing agent to solve the problem that the existing grilled fish products are too hard, not easy to chew and chew, and limi

Method used

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  • Manufacturing method of roast fish

Examples

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Comparison scheme
Effect test

Embodiment 1

[0033] A kind of preparation method of grilled fish, described preparation method step is as follows:

[0034] ⑴ Raw material selection: Fresh dragon head fish is used as raw material fish, and the fish body size is required to be uniform without trash fish;

[0035] (2) Cleaning: Clean the raw fish, remove the viscera and head of the fish body, wash and drain;

[0036] (3) Seasoning: Stir and mix the fish fillets obtained in step (2) with the seasoning solution evenly for dipping treatment. The weight ratio of the fish fillets to the seasoning solution is 1:1.2, and the dipping treatment time is 120 minutes. During this period, stir slowly twice. Controlled at 20°C;

[0037] (4) Add leavening agent: fish fillets after step (3) are fished out from the seasoning liquid and drained to get seasoned fish fillets, take by weighing 1.0% leavening agent of seasoned fish fillets and dissolve in water, then add In the seasoned fish fillets, stir well to mix evenly;

[0038] (5) Dryi...

Embodiment 2

[0042] A kind of preparation method of grilled fish, described preparation method step is as follows:

[0043] ⑴ Raw material selection: Fresh small plum fish is used as raw material fish, and the fish body size is required to be uniform and there is no miscellaneous fish;

[0044] (2) Cleaning: Clean the raw fish, remove the scales, viscera and fish head on the surface of the fish body, cut slices from the belly of the raw fish along the central axis bone, wash and drain;

[0045] (3) Seasoning: Stir and mix the fish fillets obtained in step (2) with the seasoning solution evenly for dipping treatment. The weight ratio of the fish fillets to the seasoning solution is 1:1.5, and the dipping treatment time is 60 minutes. During this period, stir slowly 3 times. Controlled at 16°C;

[0046] (4) Add leavening agent: remove the fish fillets processed in step (3) from the seasoning liquid and drain to get seasoned fish fillets, take by weighing 2.0% leavening agent of seasoned fish ...

Embodiment 3

[0051] A kind of preparation method of grilled fish, described preparation method step is as follows:

[0052] ⑴Raw material selection: Fresh anchovy is used as raw material fish, and the fish body size is required to be uniform without trash fish;

[0053] (2) Cleaning: Clean the raw fish, remove the scales, viscera and fish head on the surface of the fish body, cut slices from the belly of the raw fish along the central axis bone, wash and drain;

[0054] (3) Seasoning: Stir and mix the fish fillets obtained in step (2) with the seasoning solution evenly for dipping treatment. The weight ratio of the fish fillets to the seasoning solution is 1:1.3, and the dipping treatment time is 90 minutes. Controlled at 12°C;

[0055] (4) Add leavening agent: fish fillets after step (3) are fished out from the seasoning liquid and drained to get seasoned fish fillets, take by weighing 1.5% leavening agent of seasoned fish fillets and dissolve in water, then add In the seasoned fish fil...

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Abstract

The invention relates to the technical field of food processing production, and aims at providing a manufacturing method of roast fish. The manufacturing method of roast fish adopts a reasonable process and a good swelling agent, and solves the problem that a roast fish product is too hard and is not easy to be bitten and chewed and thus a customer range is limited. The manufacturing method of roast fish is simple, is easy for operation, is suitable for large-scale popularization, and can prepare a roast fish product which has a good color, a good local flavor and a loose, pliable and favorable taste and absorbs moisture difficultly so that taste worsening caused by moisture absorption is not produced. Main processes of the manufacturing method of roast fish comprise 1, raw material selection, 2, cleaning, 3, flavor adjustment, 4, raising agent addition, 5, drying in an oven, 6, roasting and 7 packaging.

Description

technical field [0001] The invention relates to the technical field of food processing and production, in particular to a method for preparing grilled fish. Background technique [0002] In recent years, with the change of marine fishery resources, the output of traditional economic fish, such as large yellow croaker, small yellow croaker, hairtail, cuttlefish, etc. has been declining, and the fishing season has no longer formed. Reduced, strong reproductive ability, fast generation renewal, large quantity, wide distribution, and rising output. These small fish were previously discarded or simply processed into feed, far from fully utilizing their value. With the scarcity of fishery resources, aquatic product processing enterprises have embarked on the high-value development and utilization of small fish, such as the production of fish soy sauce, fish protein powder and grilled sweetfish, among which grilled sweetfish is a ready-to-eat marine leisure food, which is very pop...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 付万冬钟明杰郑斌杨会成廖妙飞傅光明
Owner ZHEJIANG MARINE DEV RES INST
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