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Leisure hawthorn fish fillet and preparation method thereof

A technology of fish block and hawthorn, which is applied in the field of leisure hawthorn fish block and its preparation, can solve the problems of easy adsorption of air dust and harmful substances, long time of fish pickling, high salt content, etc. The effect of low content

Active Publication Date: 2013-09-25
WUHAN JIANGXIA JINKOU BAYI FISHERY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The ubiquitous problems of the prior art are: fish pickling time is long, generally 5-7 days; salt content is high, generally 5-7%; carcinogens-nitrosamines are easily produced due to long pickling time; Ways, for example: instant Wuchang fish has a frying process, which is prone to produce hydroxy acids, epoxy acids, fats, dimers and polymers of fatty acids, trans fatty acids and peroxides, etc.; drying methods, there are Some are air-dried in the open air, which takes a long time and is easy to absorb dust and harmful substances in the air; some use hot air to dry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1) Pretreatment of fish pieces: wash, remove scales, viscera and heads of fresh freshwater fish, cut and clean them, drain the surface water, and cut the fish into 3×2×1cm blocks; frozen fish pieces are Thaw first before washing, draining and dicing.

[0019] 2) Vacuum pickling: Put 4 parts by weight of hawthorn, 2 parts by weight of orange peel, 2 parts by weight of medlar, 3 parts by weight of table salt, 3 parts by weight of ginger, and 86 parts by weight of fish pieces into a vacuum pickling machine for vacuum pickling , the vacuum degree is 0.04-0.08MPa, and the pickling time is 30min.

[0020] 3) Microwave drying: Heat the marinated fish pieces in a microwave dryer (frequency 2450MHz, power 20KW) for 8 minutes.

[0021] 4) Tumbling and seasoning: Put the seasoning and fish pieces into the tumbler and knead for 8 minutes, then take it out to get leisure hawthorn fish pieces. The seasoning formula is: 0.2 parts by weight of hawthorn powder, 0.3 parts by weight of ...

Embodiment 2

[0026] 1) Pretreatment of fish pieces: wash, remove scales, viscera and heads of fresh freshwater fish, cut and clean them, drain the surface water, and cut the fish into 3×2×1cm blocks; frozen fish pieces are Thaw first before washing, draining and dicing.

[0027] 2) Vacuum pickling: Put 2 parts by weight of hawthorn, 1 part by weight of orange peel, 1 part by weight of medlar, 2.5 parts by weight of table salt, 2 parts by weight of ginger, and 91.5 parts by weight of fish nuggets into a vacuum pickling machine for vacuum pickling , the vacuum degree is 0.04-0.08MPa, and the pickling time is 25min.

[0028] 3) Microwave drying: Heat the marinated fish pieces in a microwave dryer (frequency 2450MHz, power 20KW) for 6 minutes.

[0029] 4) Tumbling and seasoning: Put the seasoning and fish pieces into the tumbler and knead for 12 minutes, then take it out to get leisure hawthorn fish pieces. The seasoning formula is: 0.3 parts by weight of hawthorn powder, 0.3 parts by weight...

Embodiment 3

[0034] 1) Pretreatment of fish pieces: wash, remove scales, viscera and heads of fresh freshwater fish, cut and clean them, drain the surface water, and cut the fish into 3×2×1cm blocks; frozen fish pieces are Thaw first before washing, draining and dicing.

[0035] 2) Vacuum pickling: put 3 parts by weight of hawthorn, 2 parts by weight of orange peel, 2 parts by weight of medlar, 3 parts by weight of table salt, 2.5 parts by weight of ginger, and 87.5 parts by weight of fish nuggets into a vacuum pickling machine for vacuum pickling , the vacuum degree is 0.04-0.08MPa, and the pickling time is 28min.

[0036] 3) Microwave drying: Heat the marinated fish pieces in a microwave dryer (frequency 2450MHz, power 20KW) for 7 minutes.

[0037] 4) Tumbling and seasoning: Put the seasoning and fish pieces into the tumbler and knead for 15 minutes, then take it out to get leisure hawthorn fish pieces. The seasoning formula is: 0.25 parts by weight of hawthorn powder, 0.4 parts by wei...

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PUM

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Abstract

The invention discloses a leisure hawthorn fish fillet and a preparation method thereof. The leisure hawthorn fish fillet takes hawthorn, orange peels, fructus lycii, edible salt and ginger as raw materials for curing and takes hawthorn powder, chicken essence and xylitol powder as seasonings. The preparation method comprises the steps of carrying out preprocessing on freshwater fish, cutting, vacuum curing, microwave drying, tumbling, seasoning, and then processing to obtain the leisure hawthorn fish fillet. The leisure hawthorn fish fillet is rich in nutrition, unique in flavor and safe to eat, and has better sensory quality and health-care function.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a leisure hawthorn fish block and a preparation method thereof. Background technique [0002] As the prior art, there are sauce-flavored fish fillets, sauce-flavored fish pieces, spicy fish fillets, spicy fish pieces, drunk fish, instant Wuchang fish, air-dried fish, air-dried cured fish, multi-flavored fish steaks, multi-flavored leisure fish pieces, multi-flavored fish pieces, etc. Flavored recreational fish fillets and other products and preparation methods thereof. The ubiquitous problems of the prior art are: fish pickling time is long, generally 5-7 days; salt content is high, generally 5-7%; carcinogens-nitrosamines are easily produced due to long pickling time; Ways, for example: instant Wuchang fish has a frying process, which is prone to produce hydroxy acids, epoxy acids, fats, dimers and polymers of fatty acids, trans fatty acids and peroxides, et...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/30A23L1/221A23L17/10A23L27/10
Inventor 吴开雄黄泽元
Owner WUHAN JIANGXIA JINKOU BAYI FISHERY FOOD