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Method for preparing non-fried instant freshwater fish

A freshwater fish, non-fried technology, applied in food preparation, food science, application, etc., can solve the problems of freshwater fish with heavy fishy smell, heavy fishy smell, and backward processing technology, so as to preserve flavor, reduce autolysis, Effect of reducing protein hydrolysis, fat oxidation and fishy smell substances

Active Publication Date: 2012-07-25
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Freshwater fish has a strong fishy smell. Due to the backward processing technology of the ready-to-eat fish sold in supermarkets today, although the frying process is adopted, the problem of heavy fishy smell has not been completely solved.

Method used

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  • Method for preparing non-fried instant freshwater fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Remove the scales, head, tail and viscera of the fish after acceptance, wash them, cut the carcass of the fish into two fillets along the back of the spine, then cut the fillets crosswise, soak the cut fish fillets in ice water for 50 minutes, Wash with water, then soak in vinegar water for 30min (the salt vinegar water refers to an aqueous solution containing 1% acetic acid and 1% NaCl in mass concentration), and drain the water. Use 20g of dried chili, 30g of dried basil, 20g of ginger, 3g of fennel, 3g of Chinese prickly ash, and 0.5g of cinnamon. After washing, put it into a cooking pot, add 1500mL of water, cook to 900mL (time 1-1.5h), filter, and add salt 60g, 20g monosodium glutamate, 15mL yellow rice wine, dilute to 1000mL to prepare seasoning liquid, and marinate fish fillets with seasoning liquid for 24 hours in a low-temperature refrigerator at 2°C. The marinated fish fillets are smoked for 30 minutes in a smoker at a temperature of 100°C. Drying with hot ai...

Embodiment 2

[0039] Remove the scales, head, tail and viscera of the accepted fish, wash them, cut the carcass of the fish into two fillets along the back of the spine, then cut the fillets crosswise, soak the cut fillets in ice water for 30 minutes, Wash with water, then soak in salt-vinegar water for 60 minutes (the salt-vinegar water refers to an aqueous solution containing 0.5% acetic acid in mass concentration and 0.5% NaCl in mass concentration), and drain the water. Use 60g of white sugar, 30g of dried perilla, 20g of ginger, 1g of fennel, 2g of Chinese prickly ash, 0.5g of cinnamon, 1g of clove, 1g of cumin and 1g of sesame, put them in a cooking pot after washing, add 1500mL of water, and cook until 900mL (time 1~1.5h), filter, add 60g of salt, 15g of monosodium glutamate, 15mL of yellow rice wine, make the seasoning solution to 1000mL, and marinate the fish fillets with the seasoning solution for 18 hours in a low-temperature freezer at 4°C. The marinated fish fillets are smoked ...

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PUM

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Abstract

The invention provides a method for preparing a non-fried instant freshwater fish, comprising the concrete steps of preparing a raw material fish, carrying out pretreatment (scale, head, tail and innards removing), washing clearly, cutting and shaping, soaking in ice water, soaking in water containing salt and vinegar, curing at a low temperature, draining, performing roast smoking, stoving, baking, spouting oil, filling, carrying out vacuum seal and microwave sterilization, boxing up to obtain the finished product. The fish prepared by adopting the method for preparing the non-fried instant freshwater fish has the advantages of no fishy smell, good taste, no poisonous or harmful substance of fried foods, little oil content and capability of guaranteeing the product quality.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of non-fried instant fish. technical background [0002] Freshwater fish has high protein content, low fat, and is rich in EPA (eicosapentaenoic acid), DHA (docosahexaenoic acid) and various minerals and trace elements needed by the human body. Nutritious food for poultry meat products. Freshwater fish has the characteristics of high water content, delicate muscle tissue, and strong cathepsin activity. During storage and transportation, it is easy to autolyze and the freshness of fish body decreases rapidly, making it difficult to preserve fresh fish. Although frozen fish solves the preservation problem of freshwater fish, However, after freezing, the fish protein denatures and the taste becomes poor, which is not welcomed by consumers. The non-fried ready-to-eat fish adopts a systematic fishy odor removal process, and uses a roasting combined with spraying o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 刘永乐王建辉王发祥李向红俞健王满生
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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