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Flavoring special for tilapia mossambica and using method thereof

A technology of seasoning and tilapia, applied in application, food preparation, food science, etc., can solve the problems of lack of deep-processed products, heavy earthy smell, etc., achieve good deodorization effect, easy to use, realize deep processing and industrialization The effect of development

Inactive Publication Date: 2013-04-10
BAIYANG INVESTMENT GRP INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the strong earthy smell of tilapia, the related products are mainly primary processed products, and there is a lack of deep processed products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Slaughter, remove scales, gills and viscera of tilapia, clean them and slice them into thin slices with a thickness of 5-8 mm;

[0010] Mix 4mL of lemon juice and 20mL of cooking wine evenly, pack it into a seasoning bag for later use;

[0011] Weigh 200g tilapia fillets, tear open the seasoning packet, mix all the seasonings and fish fillets evenly, marinate for 8 minutes, the color after marinating is bright, with a light lemon fragrance and alcohol aroma;

[0012] Drain the seasoning, sprinkle with ingredients, and steam for 5 minutes.

[0013] The fish meat steamed by this method has no fishy smell and is rich in fresh fragrance.

Embodiment 2

[0015] Slaughter, remove scales, gills and viscera of tilapia, clean them and slice them into thin slices with a thickness of 5-8 mm;

[0016] Mix 4mL of lemon juice, 20mL of cooking wine, 5mL of ginger juice, and 2g of salt, and pack it into a seasoning bag for later use;

[0017] Weigh 200g tilapia fillets, tear off the seasoning package, mix all seasonings and fish fillets evenly, and marinate for 6 minutes;

[0018] Drain the seasoning, vacuum seal the package, and freeze it at -30°C to make a semi-finished product after removing the fishy smell.

[0019] This semi-finished fish fillet has no fishy smell, bright color, with a touch of lemon fragrance and wine aroma.

Embodiment 3

[0021] Slaughter, remove scales, gills and viscera of tilapia, clean them and slice them into thin slices with a thickness of 5-8mm;

[0022] Mix 1mL of lemon juice, 10mL of cooking wine, 7mL of ginger juice, and 2g of salt, and pack it into a seasoning bag for later use;

[0023] Weigh 100g tilapia fillets, tear off the seasoning package, mix all seasonings and fish fillets evenly, and marinate for 10 minutes;

[0024] Drain the seasoning, vacuum seal the package, and freeze it at -30°C to make a semi-finished product after removing the fishy smell.

[0025] The semi-finished fish fillets have no fishy smell, are bright in color, and have a faint fragrance of lemon and mellow wine.

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PUM

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Abstract

The invention discloses a flavoring special for tilapia mossambica. The flavoring comprises lemon juice and cooking wine, wherein a volume ratio of the lemon juice to the cooking wine is (1:10) to (10:1). In the flavoring, main earthy taste substances, namely geosmin and dimethyl isoborneol in the flesh of the tilapia mossambica are subjected physical and chemical coverage by utilizing citric acid and citric fragrance in the lemon juice and ethanol and wine fragrance in the cooking wine to better eliminate earthy taste. In the process of processing the tilapia mossambica, the tilapia mossambica is pickled by using the flavoring, so the flavoring is convenient to use and easy to operate industrially, has a good deodorizing effect, and the deep processing and industrialized development of tilapia mossambica products are facilitated.

Description

technical field [0001] The invention relates to a seasoning for fish food, in particular to a special seasoning for tilapia and its application method. Background technique [0002] Tilapia is one of the excellent fish species promoted by the Food and Agriculture Organization of the United Nations to the world, and it is one of the freshwater fish with the fastest growing production. Tilapia has a wide range of food habits, strong disease resistance, fast growth, and strong fecundity. Its meat is thick, without intermuscular spines, tender, and rich in nutrition. It is known as the "fish of the 21st century" in the world. However, due to the heavy earthy smell of tilapia, the relevant products are mainly primary processed products, and there is a lack of deep processed products. Studies have shown that the living environment of tilapia contains a large number of blue-green algae or actinomycetes such as Anabaena and Oscillatoria. Tilapia has accumulated metabolites produced...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L1/326A23L27/20A23L17/10
Inventor 孙忠义辛丘岩米顺利肖桂华朱蓓薇佟蕾雷晓婷韦秋萍吴金龙刘诗长李梦婕
Owner BAIYANG INVESTMENT GRP INC
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