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Processing method of dish-type instant food pickled cabbage fish packed to be shaped like a bowl and preserved at normal temperature

A technology of convenience food and processing method, applied in food preparation, food science, application, etc., to achieve the effects of expanding sales radius, improving market competitiveness, and eating convenience

Inactive Publication Date: 2013-03-20
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of product is ready-to-eat after tearing off the sealing film, or simple microwave heating after opening, which better maintains the original flavor, texture, color and nutritional quality of the sauerkraut and fish dishes. At present, there is no industrialized production of room-temperature preservation dishes. Pickled fish report

Method used

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  • Processing method of dish-type instant food pickled cabbage fish packed to be shaped like a bowl and preserved at normal temperature

Examples

Experimental program
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Effect test

Embodiment 1

[0020] Choose fresh water fish such as grass carp, herring, carp, perch, catfish, etc., or sea fish such as saury, Spanish mackerel, flounder, pedal fish, sardines, tuna, etc. The sauerkraut used is leafy vegetables such as pickled greens and mustard greens, and the pH range of the leach solution is required 3.8-4.2; after the corresponding pretreatment process, the fish is cut into fish fillets or fish pieces with a thickness of 0.4-0.6cm, and the slices and pieces are complete; the pretreated fish fillets or fish pieces are mixed with rice wine and salt Remove the fishy smell, water starch, egg white paste for tenderization, dry salting method, mix well with 10g rice wine, 6g starch, 20g egg white and 20g salt for each 1kg fish fillet or fish block, marinate for 20-25 min; Continuous fryer, deep-fry the marinated fish fillets or pieces in salad oil, the frying condition is 150℃, 10s, fish is required to turn white and then fish out; after frying, seasoning, according to the t...

Embodiment 2

[0023]Choose fresh water fish such as grass carp, herring, carp, perch, catfish, etc., or sea fish such as saury, Spanish mackerel, flounder, pedal fish, sardines, tuna, etc. The sauerkraut used is leafy vegetables such as pickled greens and mustard greens, and the pH range of the leach solution is required 3.8-4.2; after the corresponding pretreatment process, the fish is cut into fish fillets or fish pieces with a thickness of 0.4-0.6cm, and the slices and pieces are complete; the pretreated fish fillets or fish pieces are mixed with rice wine and salt Carry out fishy smell, water starch, egg white paste for tenderization treatment, adopt dry salting method, mix well with rice wine 10g, starch 6g, egg white 20g and salt 20g for every 1kg fish fillet or fish block, marinate for 20-25 minutes; Continuous fryer, deep-fry the marinated fish fillets or pieces in salad oil, the frying condition is 160℃, 8s, the fish is required to turn white and then fish out; seasoning after fryin...

Embodiment 3

[0026] Choose fresh water fish such as grass carp, herring, carp, perch, catfish, etc., or sea fish such as saury, Spanish mackerel, flounder, pedal fish, sardines, tuna, etc. The sauerkraut used is leafy vegetables such as pickled greens and mustard greens, and the pH range of the leach solution is required 3.8-4.2; after the corresponding pretreatment process, the fish is cut into fish fillets or fish pieces with a thickness of 0.4-0.6cm, and the slices and pieces are complete; the pretreated fish fillets or fish pieces are mixed with rice wine and salt Carry out fishy smell, water starch, egg white paste for tenderization treatment, adopt dry salting method, mix well with rice wine 10g, starch 6g, egg white 20g and salt 20g for every 1kg fish fillet or fish block, marinate for 20-25 minutes; Continuous fryer, fry the marinated fish fillets or pieces in salad oil, the frying condition is 170°C, 5s, fish is required to turn white and then remove; seasoning after frying, accord...

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Abstract

The invention discloses a processing method of dish-type instant food pickled cabbage fish packed to be shaped like a bowl and preserved at normal temperature, belonging to the technical field of processing and preserving of aquatic food. According to the processing method, a fresh fish and pickled vegetables are taken as primary materials, and the dish-type instant food pickled cabbage fish product packed in the bowl and preserved at normal temperature is prepared by the processes of preprocessing the raw materials, deodorizing and tenderizing the fish, frying to change color, seasoning, adjusting acid, tinning, sealing, conducting low-intensity sterilization and rapidly cooling. The dish-type instant food pickled cabbage fish product produced by the method disclosed by the invention completely preserves original flavor, texture, color and luster and nutrition of pickled cabbage fish dish, is high in safety and long in quality guarantee period, and is packaged by a bowl-shaped container; no chemical preservative is added in the processing process; and the dish-type instant food pickled cabbage fish is simple to open, convenient to eat, and wide in market prospect, can be heated by microwaves, and meets the demands on food nutrition and taste required by modern consumers and rapid pace of life.

Description

technical field [0001] The invention discloses a processing method of bowl-shaped packaged sauerkraut fish preserved at room temperature, provides a method for industrial production and normal temperature preservation of pickled fish dishes, and belongs to the technical field of aquatic food processing and preservation. Background technique [0002] Sauerkraut fish is a famous dish in Sichuan cuisine. It can be made from grass carp, herring, carp and other freshwater fish or sea fish with sauerkraut and auxiliary ingredients. The fish is tender and delicious. This unique taste is favored by consumers. At present in my country, pickled fish is mainly sold after being cooked in hotels and restaurants. With the acceleration of people's life rhythm, this processing method cannot meet the needs of modern consumers for convenient and fast food. Therefore, there is an urgent need for a kind of industrialized production technology of instant sauerkraut fish products to meet the incr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 夏文水张路遥姜启兴许艳顺孙土根许学勤于沛沛
Owner JIANGNAN UNIV
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