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A kind of processing technology of seasoned grilled fish fillet

A processing technology, a technology for grilling fish fillets, applied in application, food preparation, food science and other directions, can solve the problems of poor formability, poor taste and flavor of fish fillets, and strong fishy smell of fish fillets, and achieve complete shape and quality of fish fillets. , the effect of less nutrient loss

Active Publication Date: 2015-12-30
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

[0026] A seasoning grilled fish fillet processing technology, comprising the following steps:

[0027] (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.

[0028] (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.

[0029] (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

[0035] A seasoning grilled fish fillet processing technology, comprising the following steps:

[0036] (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.

[0037] (2) Deodorization: Soak the fish fillets in step (1) in a deodorization solution with a temperature of 22°C and a mass 5 times the mass 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.

[0038] (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...

Embodiment 3

[0044] A seasoning grilled fish fillet processing technology, comprising the following steps:

[0045] (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.

[0046] (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.

[0047] (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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Abstract

The invention discloses a seasoning grilled fish fillet processing technology, which solves the problem that the prior art grilled fish fillet processing technology is easy to cause the fish fillet to be curled and broken, the fish fillet has poor formability, and the obtained fish fillet has a strong fishy smell, is dry and hard, and has a poor taste. The problem of poor flavor mainly includes the following steps: (1) sectioning; (2) removing fishy smell; (3) shaping; (4) dipping and seasoning; (5) initial baking; (6) softening; . The present invention optimizes and improves the processing technology of grilled fish fillets as a whole, focuses on improving and optimizing the deodorizing liquid formula, soaking liquid formula, and initial drying process in the processing technology, and adds shaping, softening and aroma enhancing processes. The process steps are simple, the formability of the fish fillets is good in the processing process, the nutrient loss is small, the obtained fish fillets are complete in shape, the meat is soft, the flavor is outstanding, and the quality of the fish fillets is greatly improved.

Description

Technical field [0001] The invention involves the field of aquatic processing technology, especially the processing process of seasoning grilled fish slices. Background technique [0002] At present, there is a commonly popular flavor food in the food market -grilled fish fillets. Because of its small packaging, proper price, delicious taste, and high nutritional value, sales are doubled. It is a very promising food.The processing process of conventional grilled fish slices is cutting → rinse → seasoning → drying. During the processing process, the molding of the fish fillets is poor, easy to fragmented, and the sheets are not tidy. [0003] For example, the application number CN102450693A, and the China Patent of the 2012.05.16 of the application announcement has released a processing process of barbecue slices., Packaging, finished product.The deficiencies are that the deodorizing fluid in the processing process is poor, and the fish fillets are easy to curl, break, and have po...

Claims

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Application Information

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Patent Type & Authority Patents(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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