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A preparation method of frozen breaded fish sticks and marinade thereof

A technology for bread crumbs and pickling materials, which is applied in the processing of aquatic products, the preparation method of frozen breaded fish sticks and the field of pickling materials, can solve the problem of poor deodorization effect, poor pickling effect, and influence on the final product. Quality and taste problems, to achieve the effect of improving the efficiency and effect of pickling, good deodorization effect, and avoiding mechanical damage

Active Publication Date: 2014-10-29
TONGWEI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problems in the above patents that the curing effect is not good, the effect of removing fishy smell is not good, and the quality and taste of the final product are affected, and a method for preparing frozen breaded fish sticks and its marinating material is provided. The effect of making and removing fishy smell is good, so that the final product fried by consumers is crispy on the outside and tender on the inside, improving the taste without losing too much nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for preparing frozen breaded fish sticks, comprising processing fresh fish into fish fillets, then marinating, freezing, and forming fish sticks, and then breading, quick-freezing, testing, and packaging to refrigerate to obtain the final fish sticks. Frozen breaded fish sticks, characterized in that: the marinating step is: marinating with the marinade made of the following raw materials in parts by weight: 100 parts of fish fillets, 0.2 parts of pepper, ginger 0.2 parts, 0.2 parts of garlic, 0.2 parts of green onions, 0.1 parts of licorice, 0.1 parts of thyme, 0.1 parts of cumin, 0.2 parts of pepper, 0.1 parts of fennel, 0.1 parts of cloves, 0.1 parts of vanilla, 0.1 parts of onion, 0.1 parts of aniseed, ten 0.1 part of three spices, 0.2 part of edible salt, 0.5 part of cooking wine, the curing temperature is controlled at 5°C, and the curing time is controlled at 15 minutes.

Embodiment 2

[0031] A method for preparing frozen breaded fish sticks, comprising processing fresh fish into fish fillets, then marinating, freezing, and forming fish sticks, and then breading, quick-freezing, testing, and packaging to refrigerate to obtain the final fish sticks. Frozen breaded fish sticks, characterized in that: the marinating step is: marinating with the marinade made of the following raw materials in parts by weight: 100 parts of fish fillets, 15 parts of pepper, ginger 15 parts, 15 parts of garlic, 15 parts of onion, 10 parts of licorice, 10 parts of thyme, 10 parts of cumin, 20 parts of pepper, 10 parts of fennel, 10 parts of clove, 10 parts of vanilla, 20 parts of onion, 10 parts of aniseed, ten 2 parts of Sanxiang, 10 parts of edible salt, 20 parts of cooking wine, the curing temperature is controlled at 15°C, and the curing time is controlled at 60 minutes.

Embodiment 3

[0033] A method for preparing frozen breaded fish sticks, comprising processing fresh fish into fish fillets, then marinating, freezing, and forming fish sticks, and then breading, quick-freezing, testing, and packaging to refrigerate to obtain the final fish sticks. Frozen breaded fish sticks, characterized in that: the marinating step is: marinating with the marinade made of the following raw materials in parts by weight: 100 parts of fish fillets, 7.6 parts of pepper, ginger 7.6 parts, 7.6 parts of garlic, 7.6 parts of onion, 5 parts of licorice, 5.2 parts of thyme, 4.9 parts of cumin, 10.1 parts of pepper, 5 parts of fennel, 5 parts of clove, 5.1 parts of vanilla, 10.1 parts of onion, 5 parts of aniseed, ten 1.1 parts of three spices, 5.1 parts of edible salt, 10.25 parts of cooking wine, the curing temperature is controlled at 10°C, and the curing time is controlled at 37.5 minutes.

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Abstract

The invention relates to a preparation method of a frozen fish stick wrapped with breadcrumb and a curing material of the frozen fish stick, belonging to the technical field of food processing. The curing method comprises the following steps of: selecting the curing material to carry out curing, and controlling the curing temperature at 5-15 DEG C and the curing time at 15-60 mins, wherein the curing material comprises the following components in parts by weight: 100 parts of fish slice, 0.2-15 parts of pepper, 0.2-15 parts of ginger, 0.2-15 parts of garlic, 0.2-15 parts of scallion, 0.1-10 parts of glycyrrhiza, 0.1-10 parts of thyme, 0.1-10 parts of cumin, 0.2-20 parts of pepper, 0.1-10 parts of fennel, 0.1-10 parts of clove, 0.1-10 parts of vanilla, 0.1-20 parts of onion, 0.1-10 parts of aniseed, 0.1-2 parts of thirteen spices, 0.2-10 parts of edible salt and 0.5-20 parts of cooking wine. According to the preparation method disclosed by the invention, by using the optimized and improved curing material and matching with the controlling of curing process parameters, product flavor types according with the consumption needs can be blended, the taste needs of foods can be satisfied, the curing efficiency and effects can also be improved, the fishiness removal effect is good, and the nutrient loss of fish can be ensured to be minimum.

Description

Technical field [0001] The present invention involves a method of processing of aquatic products. More specifically, the present invention involves a preparation method and marinating material for frozen crumbs and fishing, which belongs to the field of food processing technology. Background technique [0002] Fish is a high -protein and low -fat food. Because the muscle fiber of the fish is relatively slender, the structure of the tissue protein is soft, the moisture content is large, the meat is tender, the taste is delicious, and it is easy to absorb and utilize the human body. It is loved by consumers.Due to the nutritional characteristics of fish meat, frozen preservation is mainly carried out, combined with modern people's work pressure, fast life rhythm, and developing nutrition, fast, and conveniently conditioning food has a good market prospect. [0003] In 2009.9.16, the National Intellectual Property Office disclosed an application number 200910135656.3, the invention ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L1/221A23L17/10A23L27/10
Inventor 王玉华徐锦熊来怡蒲亚军刘汉元
Owner TONGWEI
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