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Processing technology of flavored roasted fish fillet

A processing technology and grilled fish fillet technology, applied in application, food preparation, food science, etc., can solve the problems of poor fish fillet formability, poor taste and flavor, heavy fishy smell, etc., and achieve complete slice shape and improved quality , the effect of less nutrient loss

Active Publication Date: 2014-09-24
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problem that the grilled fish fillets in the prior art are easy to cause the fish fillets to be curled and broken, the fish fillets have poor formability, the obtained fish fillets have a strong fishy smell, are dry and hard, and have poor taste and flavor. Grilled fish fillet processing technology, the processing step of the present invention is simple, the fish fillet has good formability during the processing process, the obtained fish fillet has a complete shape, soft meat and outstanding flavor, and can effectively improve the quality of the fish fillet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A seasoning grilled fish fillet processing technology, comprising the following steps:

[0028] (1) Slicing: After the raw fish is peeled, scaled, and visceral removed, the fish meat on both sides of the fish body is removed along the fish spine and cut into fish fillets with a thickness of 2mm.

[0029] (2) Deodorization: Soak the fish fillets in step (1) in a deodorization solution with a temperature of 20°C and 4 times the mass of the fish fillets for 60 minutes, then take out and drain. The specific formula of the deodorization solution is: 1 %NaHCO 3 , 0.5% vitamin E, 30% ethanol, 0.3% NaCl, during the soaking period, air is continuously blown into the deodorizing liquid for stirring.

[0030] (3) Shaping: Soak the drained fish fillets in a shaping liquid twice the mass of the fish fillets for 15 minutes, take them out and spread them out, and bake them at 40°C for 10 minutes. The specific formula of the shaping liquid is: CaCl 2 2g / L, sodium polyacrylate 0.3g / L,...

Embodiment 2

[0036] A seasoning grilled fish fillet processing technology, comprising the following steps:

[0037] (1) Slicing: After the raw fish is peeled, scaled, and visceral removed, the fish meat on both sides of the fish body is removed along the fish spine and sliced ​​into fish fillets with a thickness of 3mm.

[0038] (2) Deodorization: Soak the fish fillets in step (1) in a deodorization solution with a temperature of 22°C and a mass 5 times that of the fish fillets for 35 minutes, then take out and drain. The specific formula of the deodorization solution is: 1.2 %NaHCO 3 , 0.7% vitamin E, 35% ethanol, 0.4% NaCl, during the soaking period, air is continuously blown into the deodorization liquid for stirring.

[0039] (3) Shaping: Soak the drained fish fillets in a shaping liquid whose mass is 2.5 times the mass of the fish fillets for 12 minutes, take them out and spread them out, and bake them at 45°C for 7 minutes. The specific formula of the shaping liquid is: CaCl 2 2.5g / L...

Embodiment 3

[0045] A seasoning grilled fish fillet processing technology, comprising the following steps:

[0046] (1) Slicing: After the raw fish is peeled, scaled, and visceral removed, the fish meat on both sides of the fish body is removed along the fish spine and cut into fish fillets with a thickness of 5mm.

[0047] (2) Deodorization: Soak the fish fillets in step (1) in a deodorization solution with a temperature of 25°C and a mass 6 times the mass of the fish fillets for 30 minutes, then take out and drain. The specific formula of the deodorization solution is: 1.5 %NaHCO 3 , 1% vitamin E, 40% ethanol, 0.5% NaCl, during the soaking period, air is continuously blown into the deodorizing liquid for stirring.

[0048] (3) Shaping: Soak the drained fish fillets in a shaping liquid whose mass is 3 times that of the fish fillets for 10 minutes, take them out and spread them out, and bake them at 50°C for 5 minutes. The specific formula of the shaping liquid is: CaCl 2 3g / L, sodium po...

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PUM

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Abstract

The invention discloses a processing technology of a flavored roasted fish fillet and solves problems that a roasted fish fillet, processed through a processing technology of the flavored roasted fish fillet in the prior art, is liable to be crimped and crushed, is poor in formability, is thick in fishy smell, is dry and hard and is poor in mouth feel and taste. The processing technology mainly includes following steps: (1) cutting fish into fillets; (2) removing fishy smell; (3) forming the fillets; (4) soaking and flavoring the fillets; (5) primarily drying the fillets; (6) re-softening the fillets; and (7) enhancing fragrance of the fillets. According to the invention, overall optimization and improvement of the processing technology of the flavored roasted fish fillet is carried out, and optimizations and improvements of a fishy-smell-removing liquid formula, a soaking liquid formula and the primary drying process in the processing technology are especially carried out. The forming process, the re-softening process and the fragrance-enhancing process are added to the technology. The overall technology is simple in processes. The fish fillet is good in formability and is small in nutrition loss during the processes. An obtained fish fillet is complete in shape, is fluffy and soft in meat quality and is outstanding in taste. Quality of the fish fillet is greatly improved.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a processing technology for seasoned grilled fish fillets. Background technique [0002] At present, there is a popular flavor food in the food market—grilled fish fillets. Because of its small packaging, reasonable price, delicious taste, and high nutritional value, sales are doubled. It is a promising convenience food. The conventional grilled fish fillet processing process is sliced→rinsed→seasoned→dried. During the processing, the fish fillet has poor formability, is easy to fragment, and has an irregular shape. [0003] For example, the application publication number CN102450693A, the Chinese patent application publication date of 2012.05.16 discloses a processing technology for grilled fish fillets. , packaging, finished product. Its disadvantages are that the deodorization liquid in this processing technology has poor deodorization effect, and the fi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L5/20A23L17/10A23L27/20
Inventor 杨会成付万冬周秀锦相兴伟李瑞雪
Owner ZHEJIANG MARINE DEV RES INST
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