Making method for powder sticked sardine slices

A technology of sticky powder sardine fillets and a production method, which are applied in the directions of food preparation, coating of food, functions of food ingredients, etc., can solve the problems of high yield, small fish size, and difficulty in preservation and processing, etc.

Active Publication Date: 2014-02-05
HENGMAO IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the small size of this fish, high output and low output value, fresh-keeping and processing are difficult, fish meal raw materials are mostly used in industry,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of sticky flour sardine fillets, through following process step:

[0018] 1. Selection and storage of raw materials Select fresh sardines as raw materials, store them in a cold storage below -18°C, and store them for later use;

[0019] 2. Thawing Soak the sardine raw material in 3% salt water to thaw, and control the central temperature of the fish body at -3°C after thawing;

[0020] 3. Scale removal and head removal Use a knife to clean the scales attached to the surface of the sardines from the tail to the head of the thawed sardines, and then cut off the head;

[0021] 4. Slice and cut the headless sardines with a sharp stainless steel knife from the tail of the fish body on both sides along the vertebrae to the head, separate the fish body from the vertebrae, remove internal organs, fish blood and impurities, and Cut the fish body into sections with a knife to make fish fillets. The weight of each fish fillet is controlled at 20g, and...

Embodiment 2

[0029] A kind of preparation method of sticky flour sardine fillets, through following process step:

[0030] 1. Selection and storage of raw materials Select fresh sardines as raw materials, store them in a cold storage below -18°C, and store them for later use;

[0031] 2. Thawing Soak the sardine raw material in 2% salt water and thaw it. After thawing, the central temperature of the fish body should be controlled at -5°C;

[0032] 3. Scale removal and head removal Use a knife to clean the scales attached to the surface of the sardines from the tail to the head of the thawed sardines, and then cut off the head;

[0033] 4. Slice and cut the headless sardines with a sharp stainless steel knife from the tail of the fish body on both sides along the vertebrae to the head, separate the fish body from the vertebrae, remove internal organs, fish blood and impurities, and Cut the fish body into sections with a knife to make fish fillets. The weight of each fish fillet is controll...

Embodiment 3

[0040] A kind of preparation method of sticky flour sardine fillets, through following process step:

[0041] 1. Selection and storage of raw materials Select fresh sardines as raw materials, store them in a cold storage below -18°C, and store them for later use;

[0042] 2. Thawing Soak the sardine raw material in 2.5% salt water and thaw it. After thawing, the center temperature of the fish body should be controlled at -4°C;

[0043] 3. Scale removal and head removal Use a knife to clean the scales attached to the surface of the sardines from the tail to the head of the thawed sardines, and then cut off the head;

[0044] 4. Slice and cut the headless sardines with a sharp stainless steel knife from the tail of the fish body on both sides along the vertebrae to the head, separate the fish body from the vertebrae, remove internal organs, fish blood and impurities, and Cut the fish body into sections with a knife to make fish fillets. The weight of each fish fillet is control...

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PUM

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Abstract

The invention relates to a making method for powder sticked sardine slices. The method includes: preferably selecting a fresh sardine as the raw material, subjecting the raw material sardine to scaling, decapitating, evisceration, fish blood and impurity removal, conducting carcass opening and separation on the fish body and the vertebra, making the fish body into fish slices, then putting the fish slices into a seasoning solution made of salt, garlic essential oil, kelp liquid, soy sauce, granulated sugar, ginger juice, lemon juice and water to undergo low temperature impregnation to be tasty, performing draining, then wrapping the outer surfaces of the fish slices with potato starch, and carrying out quick-freezing treatment so as to obtain nutrient-rich quick-frozen powder sticked sardine slices. The making method for the powder sticked sardine slices provided by the invention has the characteristics of advanced technology, reasonable process, strong operability and high making efficiency. The made fish slices have the advantages of beautiful appearance, safety and sanitation, stable quality, long shelf life, fresh and mellow taste, palatable sweet and salty taste, and unique flavor, and can be eaten after package opening and frying.

Description

technical field [0001] The invention relates to the manufacture of aquatic food products, in particular to a method for making sticky flour sardine fillets. Background technique [0002] Sardine, also known as "sand mullet", is a general term for some herrings. It is widely distributed in the temperate ocean area of ​​​​6 to 20 degrees north and south latitude. It is small in size and flat on the side of the body. , has the advantages of fast growth and strong fecundity, and is one of the important economic fishes in the world. Sardines are rich in phospholipids, namely OMEGA-3 fatty acids, protein and calcium, and rich in docosahexaenoic acid (DHA), which can prevent high cholesterol, heart disease, and thrombosis, improve intelligence, enhance memory, and It can help children's intellectual development, and can also reduce the risk of dementia in the elderly, so sardines are also known as "smart food". However, due to the small size of this fish, high output and low outp...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/09A23L29/30A23L33/105
CPCA23L17/10A23L27/00A23L29/30A23L33/10A23P20/12A23V2002/00A23V2300/20A23V2300/38A23V2200/30A23V2200/16
Inventor 毕敬淳张鲁萍李洁王新张卫
Owner HENGMAO IND GRP
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