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Making method of quick-frozen flour-adhered seasoned shishamo

A production method and technology for the multi-spring fish, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of poor eating safety and inconvenience of eating the multi-spring fish, and achieve the effects of unique flavor, freshness guarantee and reasonable process.

Inactive Publication Date: 2015-03-25
HENGMAO IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the disadvantages of poor edible safety and inconvenient consumption of capsicum in the prior art, the present invention provides a method for making quick-frozen sticky powder seasoned capsicum food. The fish produced are safe and hygienic, stable in quality, unique in flavor and convenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of preparation method of quick-frozen sticky powder seasoned capuchin, through the following steps:

[0021] (1) Raw material selection and storage Select fresh capuchin as raw material and store in a cold storage below -18°C for later use;

[0022] (2) Thawing Put the capillary stored in the freezer in step (1) on the thawing rack to thaw naturally, and control the temperature of the center of the capillary after thawing below 5°C;

[0023] (3) Cleaning: Put the naturally thawed capricorn fish obtained in step (2) into clean water at 10°C for cleaning to remove impurities;

[0024] (4) Soaking for flavor Immerse the cleaned capers obtained in step (3) into the pre-prepared seasoning solution, control the temperature of the seasoning solution at 10°C, and soak for 30 minutes; wherein, during the soaking process, every Stir once every 10 minutes; the weight ratio of capuchin and seasoning liquid is 1:2; the seasoning liquid is formulated by weight percentage of t...

Embodiment 2

[0033] A kind of preparation method of quick-frozen sticky powder seasoned capuchin, through the following steps:

[0034] (1) Raw material selection and storage Select fresh capuchin as raw material and store in a cold storage below -18°C for later use;

[0035] (2) Thawing Put the capillary stored in the freezer in step (1) on the thawing rack to thaw naturally, and control the temperature of the center of the capillary after thawing below 5°C;

[0036] (3) Cleaning: Put the naturally thawed capricorn fish obtained in step (2) into clean water at 5°C for cleaning to remove impurities;

[0037] (4) Soaking for flavor Immerse the cleaned capers obtained in step (3) into the pre-prepared seasoning solution, control the temperature of the seasoning solution at 5°C, and soak for 20 minutes; wherein, during the soaking process, every Stir once every 10 minutes; the weight ratio of capuchin fish to the seasoning liquid is 1:3; the seasoning liquid is formulated by weight percentag...

Embodiment 3

[0046] A kind of preparation method of quick-frozen sticky powder seasoned capuchin, through the following steps:

[0047] (1) Raw material selection and storage Select fresh capuchin as raw material and store in a cold storage below -18°C for later use;

[0048] (2) Thawing Put the capillary stored in the freezer in step (1) on the thawing rack to thaw naturally, and control the temperature of the center of the capillary after thawing below 5°C;

[0049] (3) Cleaning: Put the naturally thawed capricorn fish obtained in step (2) into clean water at 0°C for cleaning to remove impurities;

[0050] (4) Soaking and Tasting: Immerse the cleaned Capricorn fish obtained in step (3) into the pre-prepared seasoning solution, control the temperature of the seasoning solution at 0°C, and soak it for 40 minutes; wherein, during the soaking process, each Stir once every 10 minutes; the weight ratio of capuchin fish and seasoning liquid is 1:1; the seasoning liquid is formulated by weight ...

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PUM

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Abstract

The invention relates to a making method of quick-frozen flour-adhered seasoned shishamo. The making method comprises the following steps: preferably selecting fresh shishamo as the raw material; washing the shishamo and placing the shishamo into sauce solution prepared by blending salt, cooking wine, monosodium glutamate, granulated sugar, apple vinegar, mirin, vegetable shortening, olive oil, lemon juice, red yeast rice, soybean protein, pepper, Chinese red pepper, fennel, amomum tsaoko, cinnamon, rhizoma galangae, amomum villosum, myrcia and water for low-temperature immersion to enable the shishamo to have the taste of the sauce solution; after draining floating solution on the outer surface, coating the shishamo with a sizing agent; then adhering a layer of uniform bread flour to the outer surface of the sizing agent; after shaping, carrying out plate presentation; feeding the shishamo into a single freezing machine to carry out quick-freezing processing; checking and packaging to obtain the finished product. The making method disclosed by the invention adopts an advanced process, is reasonable in process and has strong operability and high making efficiency. The made flour-adhered seasoned shishamo is safe and sanitary, has no soybean odor, is unique in flavor and is convenient to eat.

Description

technical field [0001] The invention relates to the preparation of aquatic food products, in particular to a method for preparing quick-frozen sticky powder seasoned caper fish. Background technique [0002] Capricorn, a deep-sea fish native to Japan, gets its name because there are fish roe in its maw throughout the year. Although the size of perennial fish is not big, about 15-20 cm long, the meat is very tender and smooth, and its nutritional value is very high. Its roe contains trace elements, mineral salts, protein, etc. needed by the skin. It has the effect of adjuvant therapy on various diseases such as respiratory, digestive, cardiovascular and cerebrovascular, urinary and endocrine system diseases. It also has the effects of brightening hair, strengthening the brain, nourishing the liver, strengthening the spleen, moistening the intestines, and nourishing the skin. Because of its place of origin, it is not easy to store and transport, and its edible safety is poor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/22A23L17/00A23L27/00
CPCA23L17/75A23L27/00
Inventor 李洁张鲁平张浩
Owner HENGMAO IND GRP
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