Seasoning yellow croaker processing method

A processing method and technology of yellow croaker, applied in the application, food preparation, food science and other directions, can solve the problems of uneven seasoning and poor taste, and achieve the effects of easy portability, moderate chewiness and delicious taste.

Inactive Publication Date: 2015-07-15
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The traditional food seasoning procedure is only surface infiltration, and the flavor substances float on the surface of the food. This method has the problems of not deep taste and uneven seasoning, especially for food raw materials with high water content. This phenomenon is more serious. is a problem in the industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The yellow croaker is descaled, laparotomized, viscerated, cleaned, and dried until the water content is 40%;

[0041] Cut the yellow croaker into slices less than 1 cm thick;

[0042] The sliced ​​yellow croaker is placed in a solution containing 2% acetic acid, 0.05% sodium citrate, and 4% sodium polyphosphate, soaked at 0-4°C for 12 hours, and dried to a water content of 40%.

[0043]Submerge the cut yellow croaker slices in a solution containing 0.1% tea polyphenols and 0.1% vitamin C by mass percentage, so that the weight ratio of the yellow croaker slices to the solution is 1:2, and soak for 12 hours at 0-4°C;

[0044] Put the soaked yellow croaker slices into the pot, cook for 10 minutes, and then simmer to cool, so that the sliced ​​meat naturally cools down;

[0045] Mix 5 parts of sugar, 1 part of monosodium glutamate, 1 part of table salt, 1 part of cooking wine, and 100 parts of water to prepare seasoning A liquid, heat to boil, and put the cooked yellow cr...

Embodiment 2

[0050] The yellow croaker is descaled, laparotomized, viscerated, cleaned, and dried until the water content is 35%;

[0051] Cut the yellow croaker into slices less than 1 cm thick;

[0052] The sliced ​​yellow croaker is placed in a solution containing 2% acetic acid, 0.05% sodium citrate, and 4% sodium polyphosphate by mass, soaked at 0-4°C for 12 hours; dried to a water content of 35%;

[0053] Submerge the cut yellow croaker slices in a solution containing 0.1% tea polyphenols and 0.1% vitamin C by mass percentage, so that the weight ratio of the yellow croaker slices to the solution is 1:2, and soak for 12 hours at 0-4°C;

[0054] Put the soaked yellow croaker slices into the pot, cook for 10 minutes, and then simmer to cool, so that the sliced ​​meat naturally cools down;

[0055] Mix 5 parts of sugar, 1 part of monosodium glutamate, 1 part of table salt, 1 part of cooking wine, and 100 parts of water to prepare seasoning A liquid, heat to boil, and put the cooked yell...

Embodiment 3

[0060] The yellow croaker is descaled, laparotomized, viscerated, cleaned, and dried until the water content is 45%;

[0061] Cut the yellow croaker into slices less than 1 cm thick;

[0062] The sliced ​​yellow croaker is placed in a solution containing 2% acetic acid, 0.05% sodium citrate, and 4% sodium polyphosphate in mass percent, soaked at 0-4°C for 12 hours; dried to a water content of 45%;

[0063] Submerge the cut yellow croaker slices in a solution containing 0.1% tea polyphenols and 0.1% vitamin C by mass percentage, so that the weight ratio of the yellow croaker slices to the solution is 1:2, and soak for 12 hours at 0-4°C;

[0064] Put the soaked yellow croaker slices into the pot, cook for 15 minutes, and then simmer to cool down, so that the sliced ​​meat naturally cools down;

[0065] Mix 5 parts of sugar, 1 part of monosodium glutamate, 1 part of table salt, 1 part of cooking wine, and 100 parts of water to prepare seasoning A liquid, heat to boil, and put th...

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PUM

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Abstract

The present invention provides a seasoning yellow croaker processing method which includes the following steps: pre-treatment, slicing, soaking to remove fishy smell, soaking to remove formaldehyde, boiling and cooking, pulse energizing to conduct seasoning, packaging, and sterilization. The seasoning yellow croaker processed and produced by the processing method has not any sea fishy smell, is low in formaldehyde content, delicious in taste, good in mouth feel, and moderate in softness and hardness, and basically keeps the original nutrients of yellow croakers, and the seasoning yellow croaker can be preserved for a long-term, is easy to carry, can be eaten instantly, and has a combination of freshness, nutrition, convenience and safety.

Description

technical field [0001] The invention relates to the field of seafood processing, in particular to a processing method of seasoned yellow croaker. Background technique [0002] Yellow croaker belongs to the class of fish and the family of totoaba. It is a marine fish with scales. It grows in deep water. [0003] Yellow croaker is rich in protein, trace elements and vitamins, and has a good tonic effect on the human body. For the weak and middle-aged and elderly, eating yellow croaker will receive a good therapeutic effect. Yellow croaker is rich in trace element selenium, which can remove free radicals produced by human metabolism, delay aging, and prevent and treat various cancers. Traditional Chinese medicine believes that yellow croaker has the effects of strengthening the spleen and stomach, calming the nerves and stopping dysentery, replenishing qi and replenishing essence, and has a good effect on anemia, insomnia, dizziness, loss of appetite and postpartum physical w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 罗红宇祁文汉石磊王亚军
Owner ZHEJIANG OCEAN UNIV
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