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Liquid-smoking tilapia fillet processing method

A tilapia fillet and processing method technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of food equipment and pipeline pollution, uneven smoking by smoking method, long smoking time, etc., and achieve elimination of fishy smell, Shorten the heating time and realize the effect of mechanized production

Inactive Publication Date: 2014-05-14
林侑岑
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But smoke is a kind of harmful gas in essence. In addition to the flavor components needed for smoked food, it also contains harmful substances such as strong carcinogen 3,4-benzopyrene. Contaminate food, environment, equipment and pipelines
The smoking method also has the disadvantages of uneven smoking, difficulty in controlling and long smoking time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Pretreatment: remove the head, tail and viscera of the tilapia, and slice it to obtain sashimi;

[0026] 2) To remove fishy smell: Soak sashimi in green tea for 1 hour, the dosage is 8 times the weight of sashimi, take it out and set aside;

[0027] 3) Brine: The raw materials of brine include: 20kg rock sugar, 1kg cinnamon bark, 1kg licorice, 1kg pepper, 0.1kg cardamom, 2kg star anise, 1kg cumin, 1kg clove, 10kg ginger, 10kg green onion, 10kg cooking wine and 500kg water; The method is as follows: mix the above raw materials, decoct on low heat for 3 hours, filter, add 6% salt to the filtrate to prepare brine;

[0028] 4) Liquid fumigant: the liquid fumigant is obtained by dry distillation, purification and refinement of jujube pit and hawthorn pit as raw materials;

[0029] 5) Liquid fumigation: dilute the liquid fumigant with brine to an immersion solution with a mass concentration of 0.5%, and place the deodorized sashimi in the immersion solution at a ratio of ...

Embodiment 2

[0032] 1) Pretreatment: remove the head, tail and viscera of the tilapia, and slice it to obtain sashimi;

[0033] 2) Remove fishy smell: Soak the sashimi in salt water for 3 hours, the dosage is 12 times the weight of the sashimi, take it out and set aside;

[0034] 3) Brine: The ingredients of brine include: rock sugar 25kg, cinnamon 12kg, licorice 2kg, pepper 3kg, cardamom 0.5kg, star anise 5kg, cumin 3kg, clove 3kg, ginger 15kg, green onion 20kg, cooking wine 15kg and water 600kg; its preparation method The method is: mix the above raw materials, decoct on low heat for 5 hours, filter, add 10% of its weight of salt to the filtrate to prepare brine;

[0035] 4) Liquid fumigant: the liquid fumigant is obtained by dry distillation, purification and refinement of jujube pit and hawthorn pit as raw materials;

[0036] 5) Liquid fumigation: dilute the liquid fumigant with brine to an immersion solution with a mass concentration of 5%, and place the deodorized sashimi in the imm...

Embodiment 3

[0039] 1) Pretreatment: remove the head, tail and viscera of the tilapia, and slice it to obtain sashimi;

[0040] 2) To remove fishy smell: soak sashimi in green tea (the tea concentration in green tea is 15-20mg / ml) for 2 hours, the dosage is 10 times the weight of sashimi, take it out, and set aside;

[0041] 3) Brine: The ingredients of brine include: rock sugar 25kg, cinnamon 1kg, licorice 1~kg, pepper 1.5kg, cardamom 0.2kg, star anise 2.5kg, cumin 1.5kg, clove 1kg, ginger 10kg, green onion 15kg, cooking wine 10kg and water 500kg; the preparation method is: mix the above raw materials, decoct on low heat for 4 hours, filter, add 8% salt to the filtrate to prepare bittern;

[0042] 4) Liquid fumigant: the liquid fumigant is obtained by dry distillation, purification and refinement of jujube pit and hawthorn pit as raw materials;

[0043] 5) Liquid fumigation: dilute the liquid fumigant with brine to an immersion solution with a mass concentration of 3%, and place the deod...

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Abstract

The present invention discloses a liquid-smoking tilapia fillet processing method, which comprises steps of pretreatment, deodorization, liquid smoking and baking, wherein the liquid smoking step is placing raw fish fillets in a liquid smoking agent diluted with brine so as to be dipped, and the liquid smoking agent is prepared by adopting date kernel and hawthorn kernel as raw materials through dry distillation and purification refinement. According to the present invention, the fumigation materials are the pure nature substances and do not contain 3,4-benzopyrene and other harmful substances, the fat oxidation odor of the fillets being subjected to the liquid smoking treatment is basically eliminated, effects of aroma increase, seasonings, color production and the like are provided, and the method has characteristics of convenient operation, short production cycle, low labor intensity and low cost, and is suitable for large-scale promotion.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and mainly relates to a processing method of liquid-smoked tilapia fillets. Background technique [0002] Tilapia (Oreochrom is, Tilapia) belongs to Perciformes (Pe-reiformes), Cichlidae (Cich lidae), there are about 100 species, originally mainly distributed in Africa. Tilapia has strong reproductive ability, fast growth, miscellaneous food, strong disease resistance, and high yield. It is currently one of the most widely farmed fish species in the world. Among many fish species, tilapia has tender meat, few bony spurs, high elasticity, delicious taste and rich in a variety of unsaturated fatty acids, especially the total amount of essential amino acids contained in the meat is several times higher than that of other fish. There are more than ten kinds of amino acids, which are extremely rich in nutritional value and have the functions of strengthening the brain, strengthenin...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/27A23L1/015A23L1/22A23L17/10A23L5/20A23L5/40A23L27/00
CPCA23L5/27A23L17/10A23L27/00
Inventor 林侑岑
Owner 林侑岑
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