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Process for steaming fresh living fish

A fresh and crafty technology, applied in food preparation, application, food science, etc., can solve problems such as difficulty in controlling steaming time, difficulty in satisfying consumers, lack of craftsmanship standards, etc., to achieve simple production process, attractive color, good texture effect

Inactive Publication Date: 2015-09-09
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few studies on optimizing the optimal steaming process of fresh and live fish by using the central temperature of the fish body to guide the heating time
Moreover, the production process of steamed dishes in the industry is still formed by traditional operating experience, it is difficult to control the specific steaming time, and there is a lack of uniform process standards, resulting in a large gap in the quality of finished products, which is difficult to meet the needs of consumers

Method used

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  • Process for steaming fresh living fish
  • Process for steaming fresh living fish
  • Process for steaming fresh living fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Pre-treatment of sea bass: first cut off the hard thorns on the back and abdomen of sea bass with scissors, then scrape off the scales, clean the gills and internal organs, clean and drain the water, break open along the belly to the tail, remove The tailbone is half cut so that the fish can lie flat on the plate.

[0029] (2) Pickling: Take the weight of sea bass as a reference to set the percentage, weigh 0.6-0.8% of salt, 0.1-0.3% of sugar, 0.1-0.2% of monosodium glutamate, 4.0-5.0% of cooking wine, and spread it evenly on the fish. Pickle at 4-8°C for 8-10 minutes.

[0030] (3) Measurement of the central temperature of the fish body: insert a thermocouple into the thick central part of the back of the fish (insert 2 wires at the upper and lower ends at a certain interval), and point the thermometer to read.

[0031] (4) Cutting and matching: Cut ginger, scallion, red pepper, and yellow pepper into filaments about 5cm long. Taking the weight of the perch as a r...

Embodiment 2

[0036] (1) Pre-treatment of mandarin fish: remove the scales, gills and viscera of mandarin fish, clean and drain the water. Finally, cut three knives on the back of the fish with a depth of 2cm.

[0037] (2) Pickling: take the weight of mandarin fish as a reference to set the percentage, weigh 0.6-0.8% of salt, 0.1-0.2% of monosodium glutamate, 4.0-5.0% of cooking wine, spread it evenly on the fish, and put it in the environment of 4-8℃ Pickle for 8-10min.

[0038] (3) Measurement of the central temperature of the fish body: insert a thermocouple into the thick central part of the back of the fish (insert 2 wires at the upper and lower ends at a certain interval), and point the thermometer to read.

[0039] (4) Cutting and matching: Cut ginger, scallion, red pepper, and yellow pepper into filaments about 5cm long. Taking the weight of mandarin fish as a reference to set the percentage, weigh 0.4-0.6% of shredded ginger, 0.4-0.6% of shredded green onion, 0.6-0.8% of red pepp...

Embodiment 3

[0044](1) Pre-treatment of bream: After removing the scales, gills and viscera of the bream, wash and drain the water, and then slice the bream twice obliquely at the thicker parts of the back of the fish, with a thickness of 1cm.

[0045] (2) Pickling: Take the weight of bream as a reference to set the percentage, weigh 0.6-0.8% of salt, 0.1-0.2% of monosodium glutamate, and 4.0-5.0% of cooking wine, spread them evenly on the fish, and put them at 4-8℃ Soak for 10 minutes.

[0046] (3) Measurement of the central temperature of the fish body: insert a thermocouple into the thick central part of the back of the fish (insert 2 wires at the upper and lower ends at a certain interval), and point the thermometer to read.

[0047] (4) Cutting and matching: Cut ginger, scallion, red pepper, and yellow pepper into filaments about 5cm long. Taking the weight of the bream as a reference to set the percentage, weigh 0.4-0.6% of shredded ginger, 0.4-0.6% of shredded green onion, 0.6-0.8%...

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Abstract

The present invention discloses a process for steaming fresh living fish. Using fresh lateolabrax japonicus, siniperca chuatsi, parabramis pekinensis and other common fish as representatives for the fresh living fish, the process uses enough air for steaming and strictly controls a center temperature of the fish, and by preferably selecting of the center temperature to achieve optimization of the process for steaming the steamed the lateolabrax japonicus, the siniperca chuatsi and the parabramis pekinensis. The process for steaming fresh living fish is characterized in using the center temperature of the fish to guide heating time, thereby establishing a standardized and industrialized production process of steamed fish products is more easily. By comparing the centre temperature of the fish, by measuring textural properties and nutrients of the steamed fish at different center temperatures, and by making a sensory evaluation, steaming quality of the three steamed fish all achieve a better center temperature range, and a corresponding heating time can be obtained. In the center temperature range, the textural properties, the nutrients and the sensory quality of the lateolabrax japonicus, the siniperca chuatsi and the parabramis pekinensis are good. Thereby a standard process for steaming fresh living fish can be established.

Description

technical field [0001] The invention relates to a steaming process of fresh and live fish optimized based on the central temperature of fish body, in particular to a steaming process of fresh and live fish, belonging to the technical field of aquatic product processing. Background technique [0002] With the rapid development of social economy, people are increasingly pursuing nutritional and standardized diet, and steaming method can maintain the nutritional value of food to the greatest extent, and avoid the generation of harmful substances caused by uneven heating and excessive frying. At the same time, the steaming process is called moist heat sterilization in medicine. During the steaming process, the tableware is also sterilized by steam, avoiding the chance of secondary pollution. Therefore, steamed products will be sought after by the public and will occupy an important position in the future catering market. [0003] Perch (Lateolabrax japonicus), also known as per...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/01A23L17/00A23L5/10
CPCA23V2002/00
Inventor 孟祥忍王恒鹏吴鹏
Owner YANGZHOU UNIV
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