A kind of preparation method of non-fried low-sodium leisure fish food

A food preparation and low-sodium salt technology, applied in the field of food processing, can solve problems such as high oil content and potential safety hazards, achieve the effects of reducing oil content, avoiding potential safety hazards, and wide application range

Active Publication Date: 2015-11-18
良品铺子营养食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the traditional frying method is mostly used in the processing of fish leisure food, so its oil content is high, which may bring many safety hazards during the frying process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Raw material processing

[0031] Wash the fresh grass carp with clean water, remove the scales, head and tail, fins, laparotomy and viscera, wash the black film and blood stains in the abdominal cavity, and cut into small rectangular pieces with the same thickness as possible. Drain excess water.

[0032] (2) Pickled and deodorized

[0033] Preparation of pickled deodorizing liquid (based on 100g of deodorizing liquid): 6g of low-sodium salt, 5g of cooking wine, 1g of white sugar, 1g of white vinegar, 3g of ginger juice (chopped ginger, add water to make a slurry according to the mass ratio of ginger and water 1:1.5, filter Ginger juice), the rest is water.

[0034] Soak the cleaned fish pieces in the pickling and deodorizing solution (the mass ratio of the deodorizing solution to the fish pieces is 1:1) for 3 hours to carry out pickling and deodorizing treatment. After soaking, remove the fish pieces and rinse them with tap water.

[0035] (3) dry

[0036] Spr...

Embodiment 2

[0046] (1) Raw material processing

[0047] Wash the fresh silver carp with clean water, remove the scales, head and tail, fins, laparotomy and internal organs, wash the black film and blood stains in the abdominal cavity, and cut into small rectangular pieces with the same thickness as possible. Drain excess water.

[0048] (2) Pickled and deodorized

[0049]Preparation of pickled deodorizing liquid (based on 100g of deodorizing liquid): 6g of low-sodium salt, 5g of cooking wine, 1g of white sugar, 1g of white vinegar, 2g of ginger juice (chopped ginger, add water to make a slurry according to the mass ratio of ginger and water 1:1, filter Ginger juice), the rest is water.

[0050] Soak the treated clean fish pieces in the pickling and deodorizing solution (the mass ratio of the deodorizing solution to the fish pieces is 1:1) for 4 hours to carry out pickling and deodorizing treatment. After soaking, remove the fish pieces and rinse them with tap water.

[0051] (3) dry ...

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PUM

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Abstract

The invention discloses a preparation method for non-fried low-sodium salt leisure fish food. The leisure fish food meeting modern requirements for healthy food is prepared from fresh fish flesh of freshwater fishes like silver carp and grass carp through raw material processing, pickling and fishy smell elimination, drying, seasoning and dipping, secondary drying, vacuum packaging and sterilization and cooling. Compared with traditional methods, the method has the following advantages: since a non-frying process is adopted and low sodium salt is used to prepare the leisure fish food, so grease and sodium content of the leisure fish food is reduced; the leisure fish food is agreeably sweet and spicy and accords with the diet consumption concept and development direction of safety and health of modern food.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing non-fried low-sodium salt leisure fish food. Background technique [0002] my country is the country with the largest production of aquatic products in the world. In 2012, the total output of aquatic products in the country reached 59.06 million tons, of which the total output of freshwater aquaculture in 2010 was 23.465 million tons, which provides sufficient resource guarantee for the processing of freshwater fish products. However, my country's current aquatic product processing accounts for less than 30% of the output, and the depth of freshwater fish product processing is not enough, which hinders the development of my country's freshwater fishery. With the development of my country's national economy and the improvement of residents' consumption levels, people's consumption patterns are increasingly diversified and leisure-oriented, and leis...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 王海滨吝少伟王琦王宏勋陈季旺胥伟
Owner 良品铺子营养食品有限责任公司
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