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Processing method of fish steak

A processing method and fish steak technology, which are applied in the field of food processing to achieve the effect of enriching nutrition

Inactive Publication Date: 2014-12-10
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is rare to see steaks made from fish, especially those made from catfish, cod and salmon

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A processing method for a fish fillet product, the method steps are as follows:

[0035] 1) Ingredients

[0036] Weigh the raw materials and auxiliary materials according to the ratio of fish steaks, and the ratios are as follows: 66kg of minced fish, 30kg of duck neck skin, 10kg of skinless chicken breast, 3kg of salt, 1.7kg of white sugar, 0.5kg of monosodium glutamate, 0.5kg of carrageenan, Compound phosphate 0.5kg, soybean protein isolate 12kg, black pepper powder 0.15kg, pepper powder 0.3kg, chili powder 0.5kg, onion powder 0.2kg, ginger powder 0.06kg, coriander seed powder 0.5 parts, garlic powder 0.5kg, sub Sodium nitrate 5g, modified starch 40kg, ice water 22kg, TG enzyme 0.1kg;

[0037] The preparation method of the above-mentioned coriander seed powder is as follows: in parts by weight, fry 50 parts of rapeseed and 2 parts of cumin powder, 3 parts of white sesame seeds, 2 parts of cloves, 3 parts of lotus leaves, 2 parts of jasmine, 3 parts of melon seeds 6 ...

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PUM

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Abstract

A processing method of a fish steak relates to the technical field of food processing and includes following steps: a raw material unfreezing process, a mincing process, a cutting and stirring process, a material blending process, a stirring process, a coating process with breadcrumbs, a weighing process, a moulding process with a mould, a demoulding process; a bamboo stick penetrating process, a quick freezing process, a packaging process with bags and a storing process in storerooms. The technical scheme in the invention is obtained on the basis of a large amount of experiments carried out by the inventor with combination of conventional processing technologies of the fish steak and sanitary and safe requirements in modern food processing, is obtained with requirement of healthy diet of people and is obtained through scientific blending and processing on modernized devices. The fish steak is not only rich in nutrition, good in mouthfeel and has appetizing color, but also allows high-valued development and industrial production to be carried out to by-products in fish fillet processing enterprises.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing fish steak products. Background technique [0002] Catfish is a large economic fish. Its meat is tender and delicious, rich in fat, without spines, with a protein content of 13.7% and a fat content of 4.7%. It is known as the top grade of freshwater edible fish. Cod fish fat contains globulin, albumin and phosphorus nucleoprotein, and also contains various amino acids necessary for children's development. The ratio is very similar to children's needs, and it is easy to digest and absorb. Calcium, phosphorus, iron, B vitamins, etc. Salmon is the fish with the highest content of Omega-3 unsaturated fatty acids among all fish. Every 100 grams of salmon contains about 2.7 grams of Omega-3 unsaturated fatty acids. It is the most healthy fish in the world. It can effectively reduce high blood pressure, cholesterol levels and the incidence of heart dise...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/315A23L1/312A23L1/30A23L33/10A23L33/105A23L33/16A23L33/185
CPCA23L13/42A23L13/428A23L13/52A23L17/10A23L33/00
Inventor 杨立许瑞红
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP