Processing technique for roasted fish fillet

A processing technology and grilled fish fillet technology, applied in the fields of application, food preparation, food science, etc., can solve the problems affecting the development of mullet farming industry and the backward technology of mullet product development, etc., and achieve unique flavor, convenient portability and delicious taste Effect

Inactive Publication Date: 2012-05-16
龚岱
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the expansion of the breeding area, the output of mullet is also increasing, but the development technology of mullet products lags behind the breeding technology, and mullet is generally preserved as fresh as ice. Lord, this affects the further development of the mullet farming industry

Method used

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  • Processing technique for roasted fish fillet
  • Processing technique for roasted fish fillet
  • Processing technique for roasted fish fillet

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] The present invention takes mullet as raw material, and the processing steps of the present invention are:

[0025] 1. Raw material handling

[0026] Select mullet with good freshness and complete shape. After thawing, remove the scales, head, tail, and internal organs, remove the blood stains on the surface, and clean the inner wall of the fish;

[0027] 2. Slicing

[0028] Enter the knife from 2cm from the tail of the fish, cut the fish into two pieces along the spinal cord, remove the spinal cord and fish bones, and then slice into slices, which should be as uniform in thickness as possible and suitable in size;

[0029] 3. To fishy

[0030] Use 3-5% sodium chloride, 0.05-0.15% citric acid, and 0.50-1.50% rice wine to make fishy-removing liquid, and soak the fish fillets for 30-60 minutes at a temperature of 20°C;

[0031] 4. Seasoning

[0032] With 4-8% white granulated sugar, 0.5-1.5% monosodium glutamate, 2-6% lactose, 0.1-0.3% transglutaminase (TG enzyme), 0....

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PUM

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Abstract

The invention relates to a processing technique for a roasted fish fillet, which belongs to the field of food processing, and more specifically, the invention relates to a processing technique for a roasted fish fillet. The processing technique for the roasted fish fillet, which is provided by the invention, has the advantages that: the processing technique is easy to operate, and the roasted fish fillet is rich in aroma. The process steps of the processing technique are as follows: a fish as material is unfrozen, preprocessed and cut into fillets, fishy smell is removed, and the fillets are flavored, roasted, inspected, packaged and finished.

Description

Technical field: [0001] The invention belongs to the field of food processing, and more specifically relates to a processing technology for grilled fish fillets. Background technique: [0002] Mullet, belonging to the mullet family, is a wide-temperature and wide-halt fish. It is one of the most widely distributed economic fish in the world, and it is also the main economic fish cultured in brackish and fresh water in the southeast coast of my country. The mullet is silvery-white in color, 30-90 cm long, with large scales, a stout body, and a cigar-like shape; the caudal fin is forked; there are two dorsal fins, and the first dorsal fin has four hard spines. Most mullets have powerful gizzard-shaped stomachs with long intestines capable of digesting large amounts of plant food. The common mullet is a famous fish seen all over the world because of its rapid growth; the body is elongated, the front part is nearly cylindrical, and the rear part is flattened. The general body l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 龚岱
Owner 龚岱
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