Method for producing crisped grass carp conditioned fish slice

A production method, the technology of crispy carp, which is applied in the direction of freezing/cooling preservation of meat/fish, food preparation, multi-step food processing, etc., can solve the problems of restricting the market development of crispy carp products, unstable quality of crispy carp, and great influence on the quality of fish fillets , to maintain good brittleness, strong water holding capacity and good product quality

Active Publication Date: 2014-02-19
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are two main problems in the method currently adopted: the first, it is inconvenient to eat
Second, the freezing method has a great influence on the quality of fish fillets
At present, the processing methods of frozen fish fillets with crispy meat mainly adopt forced air convection freezing or plate freezing. Due to the special brittleness of crispy carp itself, these two freezing methods have slow freezing speed and high drying consumption, which have a greater impact on the brittleness of crispy carp. It is easy to change, resulting in unstable quality of crispy carp, which greatly limits the market development of crispy carp products

Method used

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  • Method for producing crisped grass carp conditioned fish slice
  • Method for producing crisped grass carp conditioned fish slice
  • Method for producing crisped grass carp conditioned fish slice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Bleed the crispy carp after temporary breeding, then remove the fish scales, gills and viscera, clean the fish body with running water, then divide the crispy carp into fish heads, remove the back meat and belly of the ribs meat, scrape off the black film and fat, and finally pick out the residual fish bones on the fish fillets after segmentation and trim them to obtain back fillets, back fillets and belly fillets respectively.

[0019] (2) Accurately weigh 3.2kg of the mixture of ginger, green onion and licorice (the weight ratios of ginger, onion and licorice are 60%, 20% and 20% respectively), then wrap it with gauze, add appropriate amount of water and boil Let it cool for 18 minutes and set aside. Accurately weigh 0.25kg of salt, 0.1kg of sugar, 0.5kg of light soy sauce and 0.15kg of white wine, then add the cooked ginger, green onion, and licorice liquid, and add the remaining water to 10kg, and finally stir evenly to form a conditioning solution.

[0020] (3...

Embodiment 2

[0023] (1) Accurately weigh 4kg of the mixture of ginger, green onion and licorice (the weight ratios of ginger, onion and licorice are 44%, 28% and 28% respectively), then wrap it with gauze, add appropriate amount of water and boil for 20 minutes , let cool, and set aside. Accurately weigh 0.2kg of salt, 0.04kg of sugar, 0.2kg of light soy sauce, and 0.1kg of white wine, then add them to the boiled ginger, green onion, and licorice liquid, add the rest to 10kg of water, and finally stir evenly to form a conditioning solution.

[0024] (2) Soak the back fish fillets obtained in step (1) in Example 1 in the conditioning solution of step (1) for 3.2 hours at a temperature of 18°C, and the weight ratio of the fish fillets to the conditioning solution is 1:2. After dipping, pick up and drain, and then vacuum pack.

[0025] (3) Put the packaged fish fillets obtained in step (2) into -36°C freezing liquid for freezing, stop freezing when the core temperature of the crispy grass ca...

Embodiment 3

[0027] (1) Accurately weigh 4.4kg of the mixture of ginger, shallot and licorice (the weight ratios of ginger, shallot and licorice are 55%, 25%, and 20% respectively), then wrap it with gauze, and add appropriate amount of water Boil for 20 minutes, let cool, and set aside. Accurately weigh 0.1kg of salt, 0.05kg of sugar, 0.35kg of light soy sauce, and 0.15kg of white wine, then add them to the boiled ginger, green onion, and licorice liquid, and add the remaining water to 10kg, and finally stir evenly to form a conditioning solution.

[0028] (2) Soak the abdominal fish fillets obtained in step (1) of Example 1 in the conditioning solution of step (1) for 2.5 hours at a temperature of 10°C, and the weight ratio of the fish fillets to the conditioning solution is 1:2. After dipping, pick up and drain, and then vacuum pack.

[0029] (3) Put the packaged fish fillets obtained in step (2) into -38°C freezing liquid for freezing, stop freezing when the core temperature of the cr...

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Abstract

The invention discloses a method for producing crisped grass carp conditioned fish slice. The method comprises the following steps: putting crisped grass carp fish slice which is cleaned through pretreatment into a conditioning liquid at the temperature of 10-20 DEG C to be soaked for 2-5 hours, wherein the weight ratio of the fish slice to the conditioning liquid is 1:(1-2); fishing up and drying the slice, and packaging in vacuum; putting the package crisped grass carp fish slice into soaking type rapid refrigerating equipment to be rapidly refrigerated, wherein the temperature of the refrigerating liquid is less than minus 35 DEG C, refrigerating the fish slice to be a central temperature of minus 18 DEG C, and subsequently stopping refrigerating; preserving the refrigerated crisped grass carp conditioned fish slice under the condition less than minus 20 DEG C. The crisped grass carp conditioned fish slice obtained by adopting the method has the characteristics of unique favor, convenience in eating and good brittleness maintenance.

Description

technical field [0001] The invention relates to a method for preparing crispy carp conditioned fish fillets. Background technique [0002] Crispy carp is a new freshwater cultured fish in my country. It is a carp that is raised to a certain weight with ordinary feed and then fed with broad bean-based feed. The meat is tight and crisp, elastic and heat-treated. It is not easy to rot, and has become a high-value freshwater cultured fish species. With the increase in the breeding of crispy carp, it is imminent to expand the sales of crispy carp. At present, fresh and live carp are mainly transported with crispy meat, but this method consumes a lot of food, and it is easy to cause the death of adult fish during the transportation process, resulting in an increase in long-distance sales costs. Therefore, adopting suitable processing methods has become the main measure to solve a series of problems caused by the high yield of crispy carp at present. [0003] At present, the proc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23B4/09A23L17/10A23L27/00A23V2002/00A23V2300/38
Inventor 林婉玲杨贤庆郝淑娴胡晓杨少玲魏涯邓建朝戚勃宋莹
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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