Making method for quick-frozen greenling double fillet

A production method and technology of biscuit fish fillets are applied in food preparation, food freezing, and the functions of food ingredients. rapid growth effect

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

At present, most of the six-line fish in China are fresh fish such as braised in brown sauce, steamed in clear water, and boiled...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of quick-frozen hexagonal double fillets, through the following process steps:

[0020] A. Selection of raw materials Select fresh six-line fish as raw materials;

[0021] B. Cutting the slices Put the raw six-line fish into the slicer according to the front and rear of the head, the abdomen, the back and the bottom, and divide the six-line fish in half from the middle of the vertebrae to make double fish with skin on the back and bones piece;

[0022] C. Shaping uses a sharp stainless steel knife to cut off the pelvic fins and the yellowed part of the fish head after drying, and arrange the fish fillets to have a beautiful appearance; among them, the raw hexagonal fish controls the center of the fish body during the process of slicing and shaping. The temperature is below 5°C;

[0023] D. Cleaning Use a brush to wash the vertebral blood and mucous membranes of the double-headed fish fillets with clear water, then put them into the net bas...

Embodiment 2

[0032] A kind of preparation method of quick-frozen hexagonal double fillets, through the following process steps:

[0033] A, the selection of raw materials select the fresh six-line fish that is frozen and thawed naturally at room temperature as raw materials;

[0034] B. Cutting the slices Put the raw six-line fish into the slicer according to the front and back of the head, the abdomen, the back and the bottom, and divide the six-line fish in half from the middle of the vertebrae to make double fish with skin on the back and bones piece;

[0035] C. Shaping uses a sharp stainless steel knife to cut off the pelvic fins and the yellowed part of the fish head after drying, and arrange the fish fillets to have a beautiful appearance; among them, the raw hexagonal fish controls the center of the fish body during the process of slicing and shaping. The temperature is around 0°C;

[0036] D, cleaning Use a brush to wash the vertebral bone blood and mucous membranes of the doubl...

Embodiment 3

[0044] A kind of preparation method of quick-frozen hexagonal double fillets, through the following process steps:

[0045] A. Selection of raw materials Choose fresh six-line fish as raw materials and store them in a freezer below -18°C. After taking them out, put them on the thawing rack and thaw them naturally at room temperature;

[0046] B. Cutting the slices Put the raw six-line fish into the slicer according to the front and rear of the head, the abdomen, the back and the bottom, and divide the six-line fish in half from the middle of the vertebrae to make double fish with skin on the back and bones piece;

[0047] C. Shaping uses a sharp stainless steel knife to cut off the pelvic fins and the yellowed part of the fish head after drying, and arrange the fish fillets to have a beautiful appearance; among them, the raw hexagonal fish controls the center of the fish body during the process of slicing and shaping. The temperature is -3°C;

[0048] D, cleaning Use a brush...

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PUM

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Abstract

The invention relates to a making method for a quick-frozen greenling double fillet. The method includes: selecting a fresh or frozen and naturally thawed fresh greenling as the raw material, using a slicing machine to cut the greenling into a bone-bearing double fillet with the back fishskin connected, then subjecting the fillet to reshaping, washing and impurity removal, and soaking the fillet into a seasoning solution composed of table salt, vitamin C, red yeast rice, fatty acid, lemon juice and water to undergo impregnation to be tasty, then placing the fillet into a dish, and carrying out cold air drying, quick-freezing treatment, packaging, and inspection, thus obtaining the quick-frozen greenling double fillet. The making method provided by the invention has the advantages of reasonable and strict technology, strong operability, high production efficiency, and is suitable for industrialized production. The greenling double fillet made by the method has the characteristics of nutrition and health, fresh and mellow taste, unique flavor, safety and sanitation, long shelf life, convenient eating, as well as tender and soft mouthfeel.

Description

technical field [0001] The invention relates to the preparation of aquatic food products, in particular to a method for preparing quick-frozen hexagonal double fillets. Background technique [0002] Six-line fish is a fish of the order Perciformes, Perciformes, Totoabaidae, and yellow croaker. It is generally divided into Otaki six-line fish and piebald six-line fish, also commonly known as sea yellow croaker. Six-line fish is an omnivorous near-low-level low-level omnivorous fish in offshore cold temperature. The body length is generally between 15 and 25 centimeters, the weight is about 100 to 350 grams, and the largest individual is only 500 to 1,000 grams. It is one of the economical fish in the Yellow Sea and Bohai Sea. It has a beautiful appearance and fresh and tender meat. At present, most of the six-line fish in China are fresh fish such as braised in brown sauce, steamed in clear water, and boiled in soup. They are also smoked and pickled for preservation, but the...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/30A23L1/302A23L33/10A23L33/105A23L33/12
CPCA23L17/10A23L27/00A23L33/105A23V2002/00A23V2250/21A23V2300/14A23V2300/20A23V2200/16A23V2200/14A23V2200/30
Inventor 毕敬淳王新张卫樊海英张鲁萍李洁
Owner HENGMAO IND GRP
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