A kind of preparation method of microwave instant fish fillet

A fish fillet and microwave technology, applied in food preparation, food science, application, etc., can solve the problems of incomplete deodorization, easy deterioration, lack of quality and safety guarantee of fish fillets, achieve uniform and stable quality characteristics, improve stickiness Cohesion, increase the effect of color uniformity

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

AI Technical Summary

Problems solved by technology

[0016] The invention aims to solve the problem of incomplete deodorization treatment of fish fillets in the prior art, which is easy to deteriorate and lacks the guarantee of quality and safety, provides a preparation method of microwave instant fish fillets, improves the deodorization process, and makes deodorization easier Thoroughly, the process efficiency is improved, and the taste and taste of the final product are improved, and it can be eaten by heating in a microwave oven when eating, which is very convenient

Method used

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  • A kind of preparation method of microwave instant fish fillet
  • A kind of preparation method of microwave instant fish fillet
  • A kind of preparation method of microwave instant fish fillet

Examples

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Embodiment 1

[0043] A method for preparing microwave ready-to-eat fish fillets, comprising the steps of selecting raw materials, trimming, sterilizing, removing fishy smell, seasoning, single freezing and packaging to obtain the microwave ready-to-eat fish fillets of the present invention. The step of removing fishy smell is specifically: The sterilized fish fillets and fishy-removing auxiliary materials are added to the tumbler for tumbling to remove the fishy smell. The specific control parameters are that the tumbler is vacuumed to 0.04MPa and then rotates at a speed of 6r / min for 20 minutes. Alternately change once every 2 minutes. After the deodorization process is completed, take out the semi-finished fish fillets and drain them; the deodorization auxiliary materials include the following auxiliary materials: ice water, starch, salt, white wine and trehalose; where the ice water is the weight of the fish fillets 20% of the weight of the fish fillet, starch is 0.8% of the weight of the...

Embodiment 2

[0045] A method for preparing microwave ready-to-eat fish fillets, comprising the steps of selecting raw materials, trimming, sterilizing, removing fishy smell, seasoning, single freezing and packaging to obtain the microwave ready-to-eat fish fillets of the present invention. The step of removing fishy smell is specifically: The sterilized fish fillets and fishy-removing auxiliary materials are added to the tumbler for tumbling to remove the fishy smell. The specific control parameters are that the tumbler is vacuumed to 0.08MPa and then rotates at a speed of 8r / min for 25 minutes. Alternately change once every 3 minutes. After the deodorization process is completed, take out the semi-finished fish fillets and drain them; the deodorization auxiliary materials include the following auxiliary materials: ice water, starch, salt, white wine and trehalose; where the ice water is the weight of the fish fillets 25% of the weight of the fish fillet, starch 1% of the weight of the fish...

Embodiment 3

[0047] A method for preparing microwave ready-to-eat fish fillets, comprising the steps of selecting raw materials, trimming, sterilizing, removing fishy smell, seasoning, single freezing and packaging to obtain the microwave ready-to-eat fish fillets of the present invention. The step of removing fishy smell is specifically: The sterilized fish fillets and fishy-removing auxiliary materials are added to the tumbler for tumbling to remove the fishy smell. The specific control parameters are that the tumbler is vacuumed to 0.06MPa and rotates at a speed of 7r / min for 22.5 minutes. Alternate once every 2.5 minutes. After the deodorization process is over, take out the semi-finished fish fillets and drain them; the deodorization auxiliary materials include the following auxiliary materials: ice water, starch, salt, white wine and trehalose; where the ice water is the weight of the fish fillets 22.5% of the weight of the fish fillets, starch is 0.9% of the weight of the fish fillet...

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Abstract

The invention relates to a preparation method of microwave instant fillets, which belongs to the technical field of processing of aquatic products. A tumbler is adopted in a deodorization step; and deodorization accessories comprise ice water accounting for 20%-50% of the fillets in weight, starch accounting for 0.8%-1% of the fillets in weight, salt accounting for 0.6%-0.8% of the fillets in weight, white spirit accounting for 0.4%-0.6% of the fillets in weight and trehalose accounting for 0.3%-0.5% of the fillets in weight. Through optimizing the deodorization step, the preparation method is more complete and thorough; and the blending, flavoring, salting and deodorization steps in the prior art are differentiated, the deodorization is realized by the tumbler and the special deodorization accessories, and the independent deodorization procedure is formed, so that the fillets are deodorized more thoroughly and completely.

Description

technical field [0001] The invention relates to a method for processing and preparing instant food, more specifically, the invention relates to a method for preparing microwave instant fish fillets, which belongs to the technical field of aquatic product processing. Background technique [0002] The development of freshwater fish products that can be conveniently heated and cooked with simple operation methods is one of the favorable directions for expanding the field of freshwater fish processing technology in my country, and it is also one of the effective ways to solve the problem of supplementing the body nutrients of people who are currently busy with work, and help them save time, effort and trouble when eating. one. [0003] Microwave crucian carp fillets are rich in nutrition, delicious, unique in taste, quick to cook and convenient to eat, and are deeply loved by consumers. The commonly used methods of fish cooking include boiling, stewing, stewing, frying, etc. The...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 熊来怡黄建强徐锦蒲亚军刘汉元
Owner TONGWEI
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