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Method for processing raw fishes through seasoning, quick-freezing and charcoal grilling

A processing method and technology for raw materials, which are applied in the field of seasoning and quick-frozen charcoal-grilled raw fish processing, can solve the problems of unseen seasoning and quick-frozen charcoal-grilled fish, high cost of manpower and material resources, and unstable operation of grilled fish shops, and achieve stable product quality. Control, unique and pure flavor, the effect of reducing process and cost

Inactive Publication Date: 2015-10-21
杨胜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional grilled fish shops have to go through the steps of purchasing, temporarily raising, slaughtering, cleaning, seasoning, and grilling when making grilled fish. The operation is too cumbersome, and the cost of manpower and material resources is also very high.
Due to various restrictions, the operation of grilled fish shops is also particularly unstable. When there are many customers, it is too late to do it, and when there are few customers, the fish cannot be sold out, which greatly hinders the development of grilled fish shops.
At present, there is no report on seasoning quick-frozen charcoal-grilled fish raw materials in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for processing seasoned quick-frozen charcoal-grilled raw fish, comprising the following steps:

[0017] (1) Slaughter: Fresh fish are graded according to specifications, gills are bled and placed in a pool, after the bleeding is completed, the fish is cut open along the back, gills, scales, viscera and black film are removed, washed and drained;

[0018] (2) Seasoning: Put the fish body treated in step (1) in a container. The fish body and other ingredients and weight ratios are as follows: fish body 100, clear water 100, compound phosphate 3, compound seasoning 3; the water temperature is controlled at 0°C, seasoning time 1 hour; during this period, keep stirring, stirring speed is 10 rpm;

[0019] (3) Dipping and washing: dip the fish body treated in step (2) in clean water for 2 seconds to remove the seasoning attached to the surface of the fish body;

[0020] (4) Quick-freezing: unfold the fish body obtained in step (3) with the inner surface facing down ...

Embodiment 2

[0026] A method for processing seasoned quick-frozen charcoal-grilled raw fish, comprising the following steps:

[0027] (1) Slaughter: Fresh fish are graded according to specifications, gills are bled and placed in a pool, after the bleeding is completed, the fish is cut open along the back, gills, scales, viscera and black film are removed, washed and drained;

[0028] (2) Seasoning: Put the fish body treated in step (1) in a container. The fish body and other ingredients and weight ratios are as follows: fish body 100, clear water 100, compound phosphate 6, compound seasoning 5; the water temperature is controlled at 10°C, seasoning time 3 hours; during this period, keep stirring, stirring speed is 15 rpm;

[0029] (3) Dipping and washing: dip the fish body treated in step (2) in clean water for 5 seconds to remove the seasoning attached to the surface of the fish body;

[0030] (4) Quick-freezing: unfold the fish body obtained in step (3) with the inner surface facing dow...

Embodiment 3

[0036] A method for processing seasoned quick-frozen charcoal-grilled raw fish, comprising the following steps:

[0037] (1) Slaughter: Fresh fish are graded according to specifications, gills are bled and placed in a pool, after the bleeding is completed, the fish is cut open along the back, gills, scales, viscera and black film are removed, washed and drained;

[0038] (2) Seasoning: Put the fish body treated in step (1) in a container, and the fish body and other ingredients and weight ratios are as follows: fish body 100, water 100, compound phosphate 4, compound seasoning 4. The water temperature is controlled at 5°C, and the seasoning time is 2 hours. Stir continuously during the period, and the stirring speed is 12 revolutions per minute;

[0039] (3) Dipping and washing: dip the fish body treated in step (2) in clean water for 3 seconds to remove the seasoning attached to the surface of the fish body;

[0040] (4) Quick-freezing: unfold the fish body obtained in step...

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PUM

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Abstract

The invention discloses a method for processing raw fishes through seasoning, quick-freezing and charcoal grilling. The method comprises the following main steps: slaughtering, seasoning, dipping and washing, quick-freezing and packing. The freshness, the tenderness and the delicious degree of the raw fishes can be remained to the greatest degree, the raw fishes can be stably provided for various fish grilling enterprises, the flows of the fish grilling enterprises are greatly simplified, and the costs of the fish grilling enterprises are greatly reduced; each fish grilling enterprise is only equipped with one cold store to store products, and the raw fishes can be grilled after being only simply frozen before grilling. The method has the advantages that the process is simple, the flavor is unique and pure, the suitability for standardized and industrial production is high, and the quality can be stably controlled. The raw fishes are stored and conveyed through a cold chain, can be distributed remotely, can be centralizedly supplied to various restaurant chains, and can be favorable in market prospect.

Description

technical field [0001] The invention relates to the finishing processing of aquatic products, in particular to a method for processing seasoned quick-frozen charcoal-grilled raw fish. Background technique [0002] With the change of people's consumption habits, all kinds of charcoal-grilled fish have become popular all over the country, especially the major catering chain enterprises, all use charcoal-grilled fish as their signature products. The biggest feature of catering chain enterprises is product standardization and continuous industrial production. Customers can taste products with the same flavor in different stores, and they must control intermediate costs as much as possible. Traditional grilled fish restaurants have to go through the steps of purchasing, temporarily raising, slaughtering, cleaning, seasoning, and grilling when making grilled fish. The operation is too cumbersome, and the cost of manpower and material resources is also very high. Due to various re...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/22A23L1/221A23B4/06
CPCA23B4/06
Inventor 杨胜
Owner 杨胜
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