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Instant fish steak product and preparation method thereof

A fish steak and product technology, applied in food preparation, food science, application, etc., can solve the problems of underutilization, waste of nutrients, etc., and achieve the effect of improving comprehensive utilization, rich nutrition, and crisp taste

Inactive Publication Date: 2012-05-02
BAIYANG INVESTMENT GRP INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, most of the leftovers of these aquatic products are sold at low prices and used as feed raw materials, which are not fully utilized, resulting in a waste of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1 tilapia ready-to-eat fish steak product

[0013] Rinse 300g of raw tilapia fillets first, then soak in 0.5% iced salt water (0°C) for 60 minutes to remove the fishy smell, wash with water and then season them (the seasoning consists of 1.5g of edible salt, 0.9g of onion, and 0.6g of black pepper. g, red bell pepper 0.5g, white pepper 0.5g, spices 0.5g), wrapping material (wrap 9g of protein starch); then fry at 120°C for 50s to shape, then cook at 0.15MPa for 50min to soften the fish bones, 150 Deep-fried at ℃ for 180s to embrittle the fish bones, and finally vacuum-packed and sterilized at 121℃ for 30 minutes.

[0014] The product tastes crisp and has no fishy smell.

Embodiment 2

[0015] Embodiment 2 Cod ready-to-eat fish steak product

[0016] Rinse 250g of raw cod fillets first, then soak them in 1% iced salt water (0°C) for 40 minutes to remove the fishy smell, wash them with clean water and then season them (the seasoning consists of 1.5g of edible salt, 0.8g of onion, 0.6g of black pepper, 0.4g of red bell pepper, 0.6g of white pepper, 0.3g of spices), wrapping material (wrapped with 9g of protein starch); then deep-fried at 130°C for 40s to set the shape, then steamed at 0.13MPa for 50min to soften the fish bones, oiled at 140°C Fried for 180s to embrittle the fish bones, and finally vacuum-packed and sterilized at 121°C for 30 minutes.

[0017] The product tastes crisp and has no fishy smell.

Embodiment 3

[0018] Embodiment 3 carp ready-to-eat fish steak product

[0019] Rinse 300g of raw carp fish fillets, then soak them in 2% iced salt water (0°C) for 20 minutes to remove the fishy smell, wash them with clean water, and season them (the seasoning consists of 2.25g of edible salt, 1.25g of onions, 1.25g of black pepper, 0.75g of red bell pepper, 1g of white pepper, 1g of spices), coating material (coated with 18g of protein starch); then deep-fried at 140°C for 30s to shape, then steamed at 0.15MPa for 40min to soften the fish bones, deep-fried at 160°C for 90s Embrittle the fish bones, and finally vacuum pack and sterilize at 121°C for 30 minutes.

[0020] The taste of the product is crisp and tough, without fishy smell.

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PUM

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Abstract

The invention discloses a method for preparing an instant fish steak product. The method comprises the following steps of: rinsing fish steak serving as a raw material, removing fishy smell, cleaning by using clear water, and flavoring and wrapping seasoning; frying at the temperature of between 120 and 150 DEG C for 30 to 100 seconds, so that the fish steak is shaped, and steaming the fish steak under the pressure of between 0.1 and 0.15 MPa for 30 to 60 minutes, so that fish bones are softened; frying the fish bones at the temperature of between 140 and 160 DEG C for 60 to 180 seconds, so that the fish bones are tendered; and packaging and sterilizing under vacuum. In the fish bone instant product, the fish bones and protein starch (replacing the flesh of fish) are wrapped and are steamed, softened, fried and tendering under high pressure, nutrient substances are utilized fully, and chemical substances are not added; and thus, the product has both the flesh of the fish and the fish bones, is crisp in mouthfeel and abundant in nutrition. When the method is used, the comprehensive utilization rate of leftovers of fish products is improved, the additional value of the product is increased, and a new direction is opened for the production and processing of fish byproducts.

Description

technical field [0001] The invention relates to the field of fishbone food and its processing, in particular to a ready-to-eat fish steak product and a preparation method thereof. Background technique [0002] Fresh bone has high nutritional value and can prevent and treat various nutritional deficiencies. It is praised as a new type of food in the 21st century by food and nutritionists, and has very broad development prospects. Bone contains all the amino acids that make up protein, and the amino acids necessary for the human body have been detected except tryptophan. In addition, the calcium and phosphorus content in bone is high, and the Ca:P ratio is approximately 2:1, which is the best ratio for the body to absorb calcium and phosphorus. Therefore, bone food is more and more welcomed by people all over the world. The Japanese call it a high-level nutritional supplement, and Western countries such as the United States call it a functional food in the 21st century. [0...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 孙忠义肖桂华米顺利朱蓓薇辛丘岩刘诗长佟蕾李梦婕韦秋萍吴金龙雷晓婷
Owner BAIYANG INVESTMENT GRP INC
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