Method for processing frozen prepared fish pieces

A processing method and freezing conditioning technology, applied in the direction of freezing/cooling preservation of meat/fish, etc., can solve the problems of losing the unique umami taste of fresh fish fillets, dry and hard taste of the product, and achieve the purpose of inhibiting denaturation and fishy smell , the effect of wide application

Inactive Publication Date: 2012-10-24
QINGDAO HEFUJI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a processing method for frozen and conditioned fish fillets, so as to s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The invention relates to a processing method for frozen and conditioned fish fillets. Firstly, a certain amount of cod is taken and semi-thawed, and then sliced, peeled, deboneted and cleaned. Mix xanthan gum and trehalose at a mass ratio of 1:2, and then add the mixture at 10% by mass to a pre-prepared seasoning containing other ingredients (which may include salt, sugar, monosodium glutamate, garlic powder, etc.) , mix the seasoning added with xanthan gum and trehalose with 4°C water at a mass percentage of 2:1 to make a slurry, then add the above-mentioned slurry to the processed fish fillets at a mass ratio of 10%, and heat at 10°C Tumble and knead for 10 minutes under the conditions, then single-freeze and package.

[0015] The frozen conditioning sashimi processed by the method of the invention is frozen for 3 months, taken out and thawed, then fried or grilled for consumption, and the meat quality is tender.

Embodiment 2

[0017] The invention relates to a processing method of frozen and conditioned fish fillets. Firstly, a certain amount of raw fish is taken and half-thawed, and then sliced, peeled, de-stabted and inspected. Xanthan gum and trehalose are mixed in a mass ratio of 1:2, and then the mixture is added in a pre-prepared seasoning (which may include salt, sugar, etc.) containing other ingredients at 5% by mass percentage, and the xanthan gum will be added Mix gum and trehalose seasoning with 4°C water at a mass percentage of 2:1 to make a paste, then add the above paste to the processed fish fillets at a mass ratio of 10%, and roll at 10°C Knead for 10 minutes, then freeze and pack.

[0018] The frozen conditioned sashimi processed by the method of the invention is frozen for 3 months, taken out and thawed, and then fried or grilled for consumption. The meat is tender and has no obvious difference from fresh fish fillets.

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PUM

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Abstract

The invention provides a method for processing frozen prepared fish pieces. The method comprises the following steps: pre-treating raw material fish into sashimi, adding 10% of liquid seasoning according to mass ratio, evenly rolling and rubbing the sashimi, and then conducting individual freezing and packaging. The mass ratio of seasoning and water in the liquid seasoning is 2:1, 5-10% of mixture of xanthan gum and trehalose is added in the seasoning by weight, and the mass ratio of xanthan gum and trehalose in the mixture is 1:2. The xanthan gum and the trehalose can be combined with protein in fish, so that degeneration of the protein can be restrained, heat and acid can be resisted, further, the products can keep original freshness and taste of aquatic products after being heated, the generation of fishy smell can be restrained. The method can be widely used in processing of fish products.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a processing method for frozen conditioned fish fillets. Background technique [0002] With the acceleration of the pace of social life and the improvement of people's living standards, consumers' demand for convenient, fast and nutritious food continues to grow. Frozen conditioned fish food has the advantages of convenience, quickness and rich nutrition, so it is welcomed by consumers, and the frozen conditioned fish processing industry has developed rapidly. However, after thawing, sliced, seasoning and other processing and freezing of fish and other aquatic products, part of the water and protein will be lost, and the taste of the product will tend to be dry and hard after frozen storage, losing the unique freshness of fresh fish products. taste. Therefore need to develop the processing method that can better keep the good quality of frozen conditioning fish fillets...

Claims

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Application Information

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IPC IPC(8): A23B4/09
Inventor 刘淇曹荣孙茂余刘永健陈凡
Owner QINGDAO HEFUJI FOOD
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