Production method of quick-frozen powder sticking flavored sardine

A production method and technology of sardines, applied in food preparation, preservation of meat/fish with chemicals, food science, etc., can solve the problems of not being able to taste the fresh texture of sardine meat, difficulties in fresh-keeping and processing, and small individual fish, etc., to achieve production High efficiency, stable quality, and guaranteed freshness

Inactive Publication Date: 2015-04-01
HENGMAO IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the small size and high output of this fish, it is difficult to keep fresh and process, so it is mostly used as raw material for fish meal.
At present, the sardine products on the market are mainly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of preparation method of quick-frozen sticky powder seasoned sardines, through the following process steps:

[0023] (1) Selection and storage of raw materials Select fresh sardines as raw materials and store them in a cold storage below -18°C for later use;

[0024] (2) Thawing The sardines selected and stored in step (1) are soaked in 2.5% salt water and thawed. After thawing, the central temperature of the fish body is controlled at -4°C;

[0025] (3) Descaling: Clean the thawed sardines obtained in step (2) with a knife along the direction from the tail to the head to clean up the scales attached to the surface of the fish;

[0026] (4) Remove the head and viscera. Use a knife to cut off the head of the descaled sardines obtained in step (3), and cut it along the abdomen to the tail to remove the internal organs;

[0027] (5) Cleaning and draining Clean the sardines obtained in step (6) with heads and guts removed with running water, and put them on the drai...

Embodiment 2

[0035] A kind of preparation method of quick-frozen sticky powder seasoned sardines, through the following process steps:

[0036] (1) Selection and storage of raw materials Select fresh sardines as raw materials and store them in a cold storage below -18°C for later use;

[0037] (2) Thawing The sardines selected and stored in step (1) are soaked in 2% salt water and thawed. After thawing, the central temperature of the fish body is controlled at -3°C;

[0038] (3) Descaling: Clean the thawed sardines obtained in step (2) with a knife along the direction from the tail to the head to clean up the scales attached to the surface of the fish;

[0039] (4) Remove the head and viscera. Use a knife to cut off the head of the descaled sardines obtained in step (3), and cut it along the abdomen to the tail to remove the internal organs;

[0040] (5) Cleaning and draining Clean the sardines obtained in step (6) with heads and guts removed with running water, and put them on the drain ...

Embodiment 3

[0048] A kind of preparation method of quick-frozen sticky powder seasoned sardines, through the following process steps:

[0049] (1) Selection and storage of raw materials Select fresh sardines as raw materials and store them in a cold storage below -18°C for later use;

[0050] (2) Thawing The sardines selected and stored in step (1) are soaked in 3% salt water and thawed. After thawing, the central temperature of the fish body is controlled at -5°C;

[0051] (3) Descaling: Clean the thawed sardines obtained in step (2) with a knife along the direction from the tail to the head to clean up the scales attached to the surface of the fish;

[0052] (4) Remove the head and viscera. Use a knife to cut off the head of the descaled sardines obtained in step (3), and cut it along the abdomen to the tail to remove the internal organs;

[0053] (5) Cleaning and draining Clean the sardines obtained in step (6) with heads and guts removed with running water, and put them on the drain ...

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PUM

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Abstract

The invention relates to a production method of a quick-frozen powder sticking flavored sardine. The method comprises the following steps: by selecting fresh sardines as a raw material, scaling, heading, gutting, cleaning, draining, putting into a flavoring liquid formed by blending a poached hawthorn liquid, a poached cabbage liquid, monosodium glutamate, soy sauce, salt, granulated sugar, ground pepper, mirin, shortening, olive oil, tomato sauce, lemon juice, red yeast rice, soy protein, xanthan gum and water to be dipped at low temperature to be tasty, draining the liquid, and then sticking sesame powder on the surface of the sardine, performing quick-freezing treatment, inspecting, vacuum packaging to obtain a finished product. The production method provided by the invention has the advantages of advanced process, reasonable working procedures, high operability, scientific flavoring liquid, and high production efficiency. The produced quick-frozen powder sticking flavored sardine has the advantages of safety and sanitation, smooth and tender taste, fresh and fragrant taste, no fishy smell, rich nutrition, is convenient to eat, and is suitable for the needs of modern fast-paced life of consumers.

Description

technical field [0001] The invention relates to a preparation of aquatic food products, in particular to a preparation method of quick-frozen sticky powder seasoned sardines. Background technique [0002] Sardine, also known as "sand mullet", is rich in phospholipids, namely OMEGA-3 fatty acids, protein and calcium, and is also rich in docosahexaenoic acid (DHA), which can prevent high cholesterol, heart disease, and blood clots Disease, can improve intelligence, enhance memory, help children's intellectual development, and can also reduce the risk of dementia in the elderly, so sardines are also known as "smart food". However, due to the small size and high output of this kind of fish, it is difficult to keep fresh and process, so it is mostly used as raw material for fish meal. At present, the sardine products on the market are mainly canned or lamb, fish balls, fish rolls, fish sausages, etc. processed with it as raw material, which cannot taste the fresh texture of sard...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23L1/326A23L17/10
Inventor 毕敬淳李洁张鲁平
Owner HENGMAO IND GRP
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