Processing process for fried capelins

A processing technology, a technology of mulberry, applied in the fields of application, food preparation, food science, etc., can solve the problems of inability to maintain the crispy and delicious taste of mullet, short shelf life of fried mullet, and high oil content in the product, and achieve the taste And the effect of delicious prolongation, simple and practical processing technology, and low oil content

Inactive Publication Date: 2015-03-04
东莞市荷花食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fried capers are very delicious, but freshly fried capers will become soft after being placed in the air, which will greatly affect the taste
In addition, the storage period of fried capuchin is very short, and the normal storage method will deteriorate if it is not eaten within one day
Adding preservatives to food may be harmful to the human body, and traditional vacuum compression packaging cannot maintain the original crispy taste of caper fish
[0004] Most of the existing fried foods are made by high-temperature frying method, and the deoiling method generally adopts deoiling at normal pressure and temperature (under natural conditions). Generally, the deoiling is not complete, and the oil content of the product is high and variable. The original Nutrients are severely damaged

Method used

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  • Processing process for fried capelins
  • Processing process for fried capelins

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Embodiment 1

[0027] A kind of processing technology of deep-fried capricorn, described processing technology comprises the following steps:

[0028] (1) Pretreatment of raw materials:

[0029] a. Wash and drain the fresh capuchin fish, soak in the soaking solution for 30-40 minutes, rinse with water for 8-10 minutes, drain and set aside;

[0030] b. Freeze the sliced ​​bread below 0°C for about 3 hours, freeze hard, grind the frozen sliced ​​bread into bread crumbs on a food processor, and set aside;

[0031] (2) Pickling: Put the capuchin fish processed in step (1) into the pickling solution for 2 to 3 hours, and set aside;

[0032] (3) Coating with flour: Coat the marinated capuchin with a layer of flour first, then a layer of egg liquid, then a layer of bread crumbs, and set aside;

[0033] (4) Vacuum frying: Put the capsicum processed in step (3) into the hot oil at a temperature of 105-110°C and vacuum-fry for 3-5 minutes;

[0034] (5) Vacuum deoiling: Centrifuge the vacuum-fried c...

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Abstract

The invention discloses a processing process for fried capelins. The fried capelins which are deeply popular with people are subjected to vacuum oil removal and gas flushing packaging so that convenient packages are formed and the original mouth feel and taste of the fried capelins are kept. The processing process is simple and practical, is convenient to operate and is suitable for industrial production application; the fried capelins obtained by the processing process have a small fishy smell, good color and luster, full taste, crispy skins, low oil content and less nutrition loss; and the quality guarantee period is prolonged while the original mouth feel and taste are kept, and the fried capelins are convenient to carry so that the great convenience is brought to people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology for fried capers. Background technique [0002] Capella is a deep-sea fish native to Japan and belongs to the family Smeltidae of the order Smeltfish. Capelin, also known as capelin and smelt, is named "Duochun" because there are many eggs in the belly of the female fish. Deep-fried capuchin fish is a famous dish. It uses capitol fish as the main ingredient. After deep-frying, the surface is golden, the fish bones have been fried and crispy, but the meat is very tender and smooth. The fried fish body is crispy with egg fragrance. , the sweetness and deliciousness of the fish meat, especially when you bite into a whole bag of fish roe, the pleasure of the thin fish roe bursting between your teeth, the taste is very delicious. The nutritional value of perennial fish is very high, and children can improve their eyesight after eating it, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L5/11A23L17/10
Inventor 陈军
Owner 东莞市荷花食品有限公司
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