Ready-to-eat cod fillets and processing method thereof
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A processing method and technology of cod fillets, which are applied in the field of instant cod fillets and their processing, can solve the problems of insufficient taste and unreasonable formula, and achieve the effects of improving shelf life, enhancing human appetite, and delicious taste
Inactive Publication Date: 2012-05-02
舟山京洲水产食品有限公司
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Problems solved by technology
Although the cod fillets made by this most common processing method are clean and easy to eat, the formula is not reasonable enough and the taste is not delicious enough, so further improvement is needed
Method used
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Embodiment 1
[0023] Embodiment one, the formula of the instant cod fillet of the present embodiment consists of:
[0029] According to the processing method of the instant cod fillet of any one formula in above-mentioned embodiment one to three, may further comprise the steps:
[0030] 1. Remove the head and tail tip of the fresh cod, open the back, wash the surface, internal organs and black clothes with clean water, and drain into cod fillets;
[0031] 2. Mix cod fillets and mixed auxiliary materials according to the above formula. After stirring evenly, put the laminated sheets into an infiltration room with a temperature below 4°C for soaking and infiltration. The infiltration time is 24-24.5 hours;
[0032] 3. Place the soaked cod fillets in an oven at 40-50°C for 8-8.5 hours;
[0033] 4. Measure the moisture and control the moi...
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Abstract
The invention provides ready-to-eat cod fillets and a processing method thereof. The formula of the ready-to-eat cod fillets is characterized by comprising the following basic components in percentage by weight: 95-95.5% of cod fillets, 2.9-3.1% of sugar, 0.4-0.6% of salt, 0.9-1.1% of monosodium glutamate and 0.05-0.15% of citric acid. The processing method comprises the following steps: 1. cleaning and draining cod; 2. mixing the cod with auxiliary materials according to the formula; 3.curing so that the auxiliary materials are infiltrated into the cod; and 4. drying and cooling. The ready-to-eat cod fillets obtained by the processing method have the advantages that the formula is reasonable, namely the ginger powder can remove odor of the cod, nucleotide can enhance delicious flavor of the cod fillets, and the citric acid can enhance appetite of people and promote digestive absorption of calcium and phosphorus substances in a human body; and the processing method is scientific, namely the cod fillets are sterilized by high temperature steam and are vacuumized so as to ensure food safety, the cod is dried and cooled for a plurality of times and moisture is strictly controlled so as to prolong the shelf life of the food, and the quality of the cod fillets is well guaranteed through repeated inspection and measurement.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to instant cod fillets and a processing method thereof. Background technique [0002] Nowadays, the cod fillets sold on the market use pollock as raw material. The general processing steps are: first remove the raw fish head and internal organs, then remove the skin and bones, cut into three slices, and then wash and drain the water thoroughly, and then put them in Sprinkle salt on the meat slices, the amount of salt sprinkled is 15-20% of the weight of the meat slices, marinate for 2-3 days, and then dry with mechanical drying. Although the cod fillets made by this most common processing method are clean and easy to eat, the formula is not reasonable enough and the taste is not delicious enough, so further improvement is needed. Contents of the invention [0003] The first technical problem to be solved by the present invention is to provide a kind of instant cod fillets...
Claims
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Application Information
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