Preparation method of instant fish fillet

A technology for fish fillets and live fish, which is applied in food preparation, food science, meat/fish preservation with chemicals, etc. It can solve the problems of not paying attention to fish quality, destroying umami taste, not easy to buy and eat, etc., and achieve the goal of increasing value Effect

Inactive Publication Date: 2014-05-21
YANTAI DAYANG PHARMA GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The former method is limited to simple raw material processing, which is not easy for people to buy and eat, and seriously hinders the sales channels of fish; although the latter method makes it easier for people to eat fish, it does not pay attention to the quality of the fish itself. The method of frying destroys the umami taste of the fish itself, and there are more additives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Select fresh fish (freshwater fish or marine fish) with bright and smooth appearance and strong activities, remove the head, tail, internal organs, and clean them; cut the cleaned fish into fillets with a length of 5cm, a width of 3cm, and a thickness of 0.5cm; take 80 Put fish fillets into airtight air tanks, and add soaking liquid, including 4 parts of soy sauce, 5 parts of cumin, 2 parts of sorbitol, 3 parts of rice wine, 4 parts of sugar, and 0.2 parts of tea polyphenols; extract the gas in the tank, Make the vacuum pressure reach 0.09MPa, the temperature is 40°C, fully infiltrate for 8 minutes, and season; pre-steam the seasoned fish fillets in 90°C water for 10 minutes; cool the pre-steamed fish fillets to 20°C; Pack the fish fillets into packaging bags, and sterilize them for 30 seconds at a temperature of 100° C. with a microwave sterilizer; fill the packaging bags of the sterilized fish fillets with a concentration of 98% nitrogen and seal them.

[0016]

Embodiment 2

[0018] Select fresh and live fish (freshwater fish or marine fish) with bright and smooth appearance and strong activities, remove the head, tail, internal organs, and clean them; cut the cleaned fish into fillets with a length of 5cm, a width of 3.5cm, and a thickness of 0.6cm; take Put 100 parts of fish fillets into airtight air tanks, and add soaking liquid, including 5 parts of soy sauce, 4 parts of cumin, 3 parts of sorbitol, 4 parts of rice wine, 3 parts of sugar, and 0.2 parts of tea polyphenols; extract the gas in the tank , so that the vacuum pressure reaches 0.08MPa, the temperature is 30°C, fully infiltrated for 5 minutes, and seasoned; the seasoned fish fillets are pre-steamed in 95°C water for 8 minutes; the pre-steamed fish fillets are cooled to 23°C; the cooled The finished fish fillets are packed into packaging bags, and are sterilized for 40 seconds at a temperature of 102° C. with a microwave sterilizer; filling the packaging bags of the sterilized fish fillet...

Embodiment 3

[0022] Select fresh and live fish (freshwater fish or marine fish) with smooth appearance and strong movement, remove the head, tail, internal organs, and clean them; cut the cleaned fish into fillets with a length of 5.5cm, a width of 3.8cm, and a thickness of 0.55cm; Take 90 parts of fish fillets and put them into airtight air tanks, and add soaking liquid, including 6 parts of soy sauce, 3 parts of cumin, 2 parts of sorbitol, 3 parts of rice wine, 4 parts of sugar, and 0.2 parts of tea polyphenols; Gas, so that the vacuum pressure reaches 0.06MPa, the temperature is 50 ° C, fully infiltrated for 5 minutes, and seasoned; the seasoned fish fillets are pre-steamed in 95 ° C water for 5 minutes; the pre-steamed fish fillets are cooled to 21 ° C; The cooled fish fillets are packed into packaging bags, and are sterilized for 45 seconds at a temperature of 98° C. with a microwave sterilizer; filling the packaging bags of the sterilized fish fillets with a concentration of 98% nitro...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of instant fish fillet, and the preparation method includes material preparation, conditioning, flavouring, pre steaming, sterilization and packaging. The preparation method fully overcomes the defects that fish is difficult to process and troublesome to eat, and original flavor of the fish can be fully maintained by use of the way of steaming, taste and mouth feel acceptable to broad masses of consumers can be achieved, the own value is enhanced, and the preparation method is a unique processing technology in the field of aquatic product processing.

Description

technical field [0001] The invention relates to a preparation method of instant fish fillets, belonging to the technical field of food processing. Background technique [0002] At present, the processing of fish as food mainly contains the method for raw fish freezing and packing and the method for grilling fish fillets. The former method is limited to simple raw material processing, which is not easy for people to buy and eat, and seriously hinders the sales channels of fish; although the latter method makes it easier for people to eat fish, it does not pay attention to the quality of the fish itself. The method of frying destroys the umami taste of the fish itself, and there are more additives. Contents of the invention [0003] The invention aims at the deficiencies of the prior art, and provides a preparation method of ready-to-eat fish fillets. [0004] The technical scheme of the present invention to solve the above-mentioned technical problems is as follows: a pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23B4/16A23L5/13A23L17/10A23L27/00
Inventor 况代武
Owner YANTAI DAYANG PHARMA GRP
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