Method for processing instant flavor crisp little fish

A processing method and crisp technology, applied in the fields of food preparation, food science, application, etc., can solve the problems of grilled fish products being too hard, not easy to tear and chew, restricting consumer groups, etc., to improve product quality, improve crispness, carry handy effect

Inactive Publication Date: 2014-12-17
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limitation of the production process of grilled fish on the market, it is not suitable for the processing of small freshwater fish with less meat and more thorns. Long pre-drying time leads to shrinkage of fish body protein, which makes the grilled fish products produced are hard, bad in taste, not easy to be chewed and chewed, which limits the number of consumers, thus affecting the promotion and sales of products
Existing research reports on improving the texture of grilled fish by adding leavening agents, but the implementation effect is not good

Method used

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  • Method for processing instant flavor crisp little fish

Examples

Experimental program
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Effect test

Embodiment 1

[0026] Take fresh or frozen plum fish with a body length of about 25cm and a mass of about 100g. After removing the scales, head and viscera, thoroughly wash and remove the blood stains and black film in the fish cavity, cut open along the back of the fish, and use an injection machine Needling for a more even marinade seasoning. Then put it in the seasoning liquid to marinate for 4 hours, the mass ratio of material to liquid is 1:2, and stir it every 30 minutes or so, so that the marinating seasoning can fully and evenly penetrate into the fish. The recipe for pickling seasoning liquid is: 5g of table salt, 1g of Chinese prickly ash, 1g of cinnamon, 1g of star anise, 1.5g of ginger powder, 3g of soy sauce, add 80g of water, cook for about 1 hour, then add 5g of white sugar, 1g of Monosodium glutamate, 0.5g of chili powder, 3g of cooking wine, continue to cook for about 10 minutes, cool, filter, add water to make up to 100g, and prepare a seasoning liquid. Drain the marinated...

Embodiment 2

[0028] Take fresh or frozen crucian carp, with a body length of about 20cm and a mass of about 80g. After removing the scales, head, and viscera, thoroughly clean the blood and black film in the fish cavity, cut it open along the back of the fish, and use an injection machine needle Spike for a more even marinade seasoning. Then put it in the seasoning liquid to marinate for 3.5 hours, the mass ratio of material to liquid is 1:1.7, and stir once every 27 minutes or so, so that the marinating seasoning can fully and evenly penetrate into the fish. The recipe for pickling seasoning liquid is: 4g of salt, 0.7g of pepper, 0.7g of cinnamon, 0.7g of star anise, 1.3g of ginger powder, 2.5g of soy sauce, add 80g of water, cook for about 1 hour, then add 4g of white Sugar, 0.7g of monosodium glutamate, 0.4g of chili powder, 2.5g of cooking wine, continue to cook for about 10 minutes, cool, filter, add water to 100g, and prepare a seasoning liquid. Drain the marinated and seasoned fish...

Embodiment 3

[0030]Take fresh or frozen crucian carp, with a body length of about 15cm and a mass of about 55g. After removing the scales, head, and viscera, thoroughly wash and remove the blood and black film in the fish cavity, cut open the fish along the back of the fish, and use an injection machine needle Spike for a more even marinade seasoning. Then put it in the seasoning liquid to marinate for 3 hours, the mass ratio of material to liquid is 1:1.5, and stir it every 30 minutes or so, so that the marinating seasoning can fully and evenly penetrate into the fish. The recipe for pickling seasoning liquid is: 3g of salt, 0.5g of pepper, 0.5g of cinnamon, 0.5g of star anise, 1g of ginger powder, 2g of soy sauce, add 80g of water, cook for about 1 hour, then add 3g of white sugar, 0.5g of monosodium glutamate, 0.3g of chili powder, 2g of cooking wine, continue to cook for about 10 minutes, cool, filter and add water to 100g to prepare a seasoning liquid. Drain the marinated and seasone...

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Abstract

The invention discloses a method for processing instant flavor crisp little fish. The method includes preprocessing raw material fish, conducting curing and seasoning, primary drying, baking and curing, sugar immersing, secondary drying and packaging to make the flavor crisp little fish. The secondary drying is combined with the pressure loose sugar immersing process to solve the problem that the traditional baked fish is hard and poor in taste. A processed product is gold in color and crispy in taste, has the special flavor of the traditional baked fish, is high in nutritional value, and is the instant food. The expiration date under normal temperature is 9-12 months. The method meets the requirements of consumers for safety, nutrition, taste and convenience of modern food, can achieve industrial production easily and is wide in market prospects.

Description

technical field [0001] The invention provides an industrial production method of instant flavor crispy fish, which belongs to the technical field of food processing and preservation, especially the technical field of aquatic product processing. Background technique [0002] Fish is a very important source of high-quality protein for humans, with high protein utilization and amino acid scoring patterns, and fish is rich in unsaturated fatty acids. With the improvement of living standards and the accelerated pace of work, people tend to choose convenient, fast and nutritious food. Therefore, the development of fish-flavored leisure products is an important trend in the development of the food industry. [0003] China is a big fishery country, and its aquaculture production accounts for 2 / 3 of the world, ranking first in the world. In recent years, the processing and utilization of low-value freshwater fish in my country has made great progress, and the processing capacity, ou...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
CPCA23L17/00
Inventor 夏文水许艳顺田莉娟姜启兴许学勤于沛沛
Owner JIANGNAN UNIV
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